Cooking
Top 15 in Cooking
Week of July 20, 2026
Top 15 in Cooking
Week of July 20, 2026
by Maria Dembinska
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
by Alla Sacharow
Alla Sacharow's passion for Russian cooking springs from her devotion to her native land. For this unique collection she has assmebled 450 recipes, chosen from among thousands, and creates a culinary tour of her homeland. More than 130 full-color photos illustrate the recipes and the art of presentation, and reflect both the Russian countryside and Russian culture. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
by M. F. K. Fisher
"M.F.K Fisher’s latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition . . . A royal feast, indeed!" —The New York Times Betty Fussell—winner of the James Beard Foundation’s journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue—is the perfect writer to introduce M.F.K Fisher’s Here Let Us Feast, first published in 1946. The author of Eat, Live, Love, Die has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher. The celebrated author of such books as The Art of Eating, The Cooking of Provincial France, and With Bold Knife and Fork, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting. She also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure.
by Fannie Merritt Farmer
A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.
by Beth Hensperger
This book unlocks the rice cooker's true potential. It thoroughly explains how this appliance works and how to prepare every kind of rice, grain, and dried bean.
by Adam Richman
The host of the Travel Channel's most popular show explains how iconic American foods--including bagels, fried chicken, hot dogs, fries and more--have captured our culinary imagination and explores the ethnic, economic and cultural factors that shape regional food favorites.
by Andrew F. Smith
This ready reference explores the American obsession with junk food and fast food through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more.
by Alex Maltman
This pioneering book explains geology wholly in the context of wine, including how it works in vineyards and its possible effects on wine taste.
by José Andrés, Sam Chapple-Sokol
"A lively and authoritative tour through Jose Andres's most beloved and often-cooked recipes from his home country Though renowned chef Jose Andres has made the U.S. his home, his roots in Spain run deep: it's where he thinks some of the best ingredients and most fascinating culinary techniques are celebrated every day and, as he says, it's "where I learned to cook, learned to eat, and most importantly, learned to enjoy food." This vibrant and exciting collection of recipes bears Jose's unique mark and proudly represents a culture that centers its life around the table. Though it's impossible to capture all its richness and variety, Essential Spain reveals Spanish cooking Jose's way - not only the cornerstones of the cuisine but also his favorite recipes to cook and eat, whether in his home kitchen, at his restaurants, of visiting family and friends in Spain. Not only do we discover his recipes for tortilla Espanola, gambas al ajillo, or paella Valenciana, but also those for bullit de peix, the unique fish and rice dish from Ibiza served in two courses; carrilleras, tender pork cheeks braised in a sauce of wine and stock; and a burnt Basque-style cheesecake called Tarta de Queso that has become an international phenomenon. Covering everything from tapas to desserts, soups to vegetables, seafood to meats, wine to cocktails, Essential Spain, written with Sam Chapple-Sokol, is inflected with Jose's distinctive voice and perspective, punctuated by personal stories and illustrative sidebars. It will not only be a reference book for home cooks to return to again and again, but a vivid and rich exploration of how Spaniards cook and eat from one of the country's beloved sons"-- Provided by publisher.
by Braiden Rex-Johnson
For close to 100 years, Seattle's Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover's paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home. • A full-color, gift edition seafood cookbook from Seattle's Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market's people, sites, and seafood. • Features information on sustainable fisheries and preservation. • Includes a brief history of the Pike Place Public Market. • Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Provençal; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.
by Linda Civitello
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food mark
by Sasha Issenberg
Journalist Sash Issenberg traces sushi's journey from Tokyo street snack to global delicacy, in this fascinating history. Issenberg examines not just the foodstuff itself, but the history, economics and businesses behind the famous fish recipes. It covers topics including the birth of modern sushi, the mysterious underworld of pirates and the tuna black market, Nobu Matsuhisa and what sushi chefs really do behind the bar. It jumps from Mediterranean docks to tuna-auctions to cargo holds to Shanghai streets, all the while making a surprising case against eating local.
by Diane Morgan
The ultimate pizza cookbook with more than sixty classic and creative recipes from a thirteen-time World Pizza Champion and a James Beard Award–winning author. Pizza master Tony Gemignani teams up with acclaimed cookbook author Diane Morgan to offer the definitive tome on the art of pizza-making. There are more than sixty selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using store-bought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Dough-tossing techniques and tips on using peels, stones, tiles, pans, grills, ovens, and more make this a complete pizza package.
by Thomas Pinney
Describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing in almost every state, and its continued expansion to the present day.
by Kevin R. Kosar
You might think moonshine only comes from ramshackle stills hidden away in the Appalachian Mountains, but the fact of the matter is we’ve been improvising spirits all around the world for centuries. No matter where you go, there is a local bootleg liquor, whether it’s bathtub gin, peatreek, or hjemmebrent. In this book, Kevin R. Kosar tells the colorful and, at times, blinding history of moonshine, a history that’s always been about the people: from crusading lawmen and clever tinkerers to sly smugglers and ruthless gangsters, from pontificating poets and mountain men to beleaguered day-laborers and foolhardy frat boys. Kosar first surveys all the things we’ve made moonshine from, including grapes, grains, sugar, tree bark, horse milk, and much more. But despite the diversity of its possible ingredients, all moonshine has two characteristics: it is extremely alcoholic, and it is, in most places, illegal. Indeed, the history of DIY distilling is a history of criminality and the human ingenuity that has prevailed out of officials’ sights: from cleverly designed stills to the secret smuggling operations that got the goods to market. Kosar also highlights the dark side: completely unregulated, many moonshines are downright toxic and dangerous to drink. Spanning the centuries and the globe, this entertaining book will appeal to any food and drink lover who enjoys a little mischief.