The definitive guide to fermentation by the decade's definitive chef.
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
This colorful, lively book is Gastro Obscura writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor.
In this award-winning book, photographer Mark Edward Harris celebrates the Japanese hot spring, an endless source of both visual and visceral pleasure.
Renowned artist and author Maira Kalman and food writer Barbara Scott-Goodman bring us this beautifully illustrated book dedicated to their love of cake.
This otherworldly collection of Soviet space-race graphics takes readers on a cosmic adventure through Cold War-era Russia.
Influenced by her background as a second-generation Indian -- born in London, raised across the US, now based in the Bay Area -- Preeti's irreverent style informs her personality and her food.
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