The ultimate ice cream cookbook from "ice cream maestro" (The Wall Street Journal) Nicholas Morgenstern • The owner and founder of one of America's best scoop shops, Morgenstern’s Finest Ice Cream, brings his expertise and innovative flavors...More Details

In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. * NATIONAL...More Details

Champagne and sparkling wine are the liquid symbols of celebration, good cheer, and conviviality. But they can also be the star of more complex drinks—the sophisticated backbone that elevates all the ingredients around them. This book...More Details

Whether you’re a seasoned vet behind the bar or just bought your first set of shaker tins, Cocktails in Color will show you how to put a personal twist on both classic and original recipes. With bartending expertise and an artist’s eye, Sammi...More Details

Following the success of A House Party in Tuscany and Italian Coastal, Amber Guinness invites us on an artful tour through her beloved Southern Tuscany and favorite pockets of Florence. Winter in Tuscany celebrates the region's...More Details

With the fifth book in the #1 New York Times Best Selling Young Chef Series, America's Test Kitchen is bringing its scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen!Have you ever wondered about the best way to...More Details

Written by the bestselling author of Bread Baking for Beginners, who is also a homeschooling mother of three with a keen take on how to teach children useful skills, Let’s Bake Bread! is filled with foolproof recipes that will turn...More Details

Transform your home cooking with the smartest, simplest, most powerful recipes from the James Beard Award-winning team at Milk Street. In the kitchen, brevity is brilliant. Short recipes are the ones cooks remember best—not only because...More Details

Delight your friends and family (and yourself) with 100 delicious cookies from NYT Cooking. Dessert is sometimes seen as a bonus, but what could be more essential than delightful treats? From NYT Cooking and curated by recipe creator, video...More Details

Perfect for sautéing, shallow frying, steaming and serving dishes straight to the table, the enameled cast iron Signature Oval Casserole can handle everything from roasts and whole fish to vegetables and side dishes. The elongated oval shape is...More Details

What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The...More Details

The perfect companion for preparing your packed lunch or at brunch: thanks to its fine serrated edge, this utility knife not only cuts cleanly through rolls without tearing, but it is also suitable for vegetables (such as firm tomatoes), fruit, or dry...More Details