A New Way to Bake blends plant-based innovation with clear technique, offering a fresh, modern guide to smarter, flavor-focused baking.
On Meat Cookbook review: Jeremy Fox’s modern guide to meat cooking, featuring creative recipes, practical techniques, and striking photography.
The Franco Pepe Pizza Book showcases Italy’s leading pizzaiolo through fermentation, local ingredients, and iconic, carefully crafted pizzas.
A bold look at Stacked Cookbook by Owen Han, inventive sandwiches, modern flavors, and a fresh take on the art of stacking food.
Michael W. Twitty’s Recipes from the American South celebrates Southern heritage through 260 recipes blending history, culture, and flavor.
How I Cook by Ben Lippett is a thoughtful debut that teaches the why behind great cooking, building skill, confidence, and flavor in every recipe.
A deeply personal debut from Chet Sharma, BiBi: The Cookbook blends heritage, science, and flavor to redefine modern Indian cooking.
Bold, cinematic, and flavor-packed, Cooking with Vegetables by Jesse Jenkins puts produce center stage with over 100 fresh, exciting recipes.
Ana Roš Sun and Rain, a personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia.
It's time to get to know the best baking books of 2020 accordingly to IACP. In this list, you'll find everything from pies, cakes, and a lot more goodies.
The Pastry School by Julie Jones is like a masterclass in preparing, baking and decorating pastry, from delicate tarts to comforting pies.
The Irish cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before.
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
