Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Grady Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots.

Tessa Kiros' Apples for Jam is a keepsake cookbook filled with savory recipes woven together by a rainbow of colors, memories, and lavish full-color photography.

Part almanac, part cultural overview, part culinary calendar, The Amish Cook at Home is the harbinger of a new era in home cooking. Structured around the four seasons, which heavily influence Amish life and cooking, The Amish Cook at Home offers recipes teaming with seasonal vegetables, fruits, and meat are featured alongside Amish history, culture, and lore.

Recipes for "little food" such as after-school snacks, breakfast, soups, and sammies go a long way in Broadhurst's clever Ready, Steady, Spaghetti. Broadhurst makes cooking with kids easy and entertaining. Kids will fill up on fun and food with cool and exciting recipes. She even makes preparing (and eating) vegetables a treat.

Renée Behnke, president emeritus of the popular kitchenware retail chain Sur La Table, loves to entertain. She’s been doing it famously for decades, and in Memorable Gatherings: Favorite Recipes to Share with Family and Friends she shares her passion for food, friends, and travel through superb recipes, sound advice, and her extraordinary flair for creating wonderful but easy meals.

In Falling Cloudberries, Tessa Kiros takes us on a global journey of taste and experience with her eclectic compilation of 170 simple and delicious recipes that reflect her world travels, multicultural heritage, family traditions, and amazing cooking combinations with stunning photography, unique illustrations, and a warm dialogue.

It's tapas with a Mediterranean and Latin twist. This 224-page treat celebrates food, wine, and entertainment that is the heartbeat of the lively yet completely warm and inviting famous Barcelona Restaurant and Wine Bar in Connecticut. The Barcelona Cookbook is robust and gutsy, just like the establishment, and is oozing with good things.

The eighty recipes plus variations in The Berghoff Café Cookbook represent the full range of Berghoff Café food. There are recipes from Great-grandfather Herman's café, updated for today's cook so they require less time and have fewer calories, alongside selections from today's café menu. The recipes you'll find in this book are easy to prepare, look great on the plate, and are a pleasure to eat.

From one of America's premier wineries comes The Bryant Family Vineyard Cookbook. More than 80 favorite recipes from culinary masters are showcased in this beautiful book. Great chefs from across the country, such as Lidia Bastianich, Daniel Boulud, Terrance Brennan, Thomas Keller, Eric Ripert, Charlie Trotter, Jean-Georges Vongerichten, and Patricia Wells, share recipes.

In My New Orleans, Chef John Besh tells the enduring story of preserving the region's rituals and livelihood through raising food well, cooking it with joy, and being mindful of the fragility that swirls around the city many Americans love most. It offers a unique culinary history of the city and its cooking while Chef Besh celebrates the advice that ensures success for the home cook.

Lovina Eicher, celebrated cook and author of The Amish Cook at Home, offers a slow-paced journey through this delicious world of Amish baking in, The Amish Cook’s Baking Book. The book is filled with more than 100 recipes for cakes, cookies, pies, breads, brownies, and bars, all made from scratch, using tools and techniques that have been passed down through generations.

My Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. It celebrates the magic and history of place through food and the Fassett family who started Nepenthe. My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters.

Despite the diversity seen on modern drink menus, B.R. Guest Restaurants master mixologist Eben Klemm is here to tell us that today’s cocktails remain but a few ingredients combined by even fewer techniques. In his book The Cocktail Primer: All You Need to Know to Make the Perfect Drink, Klemm shows us how to make these drinks at home using basic knowledge and ingredients.

A good drink is more than just a thirst-quencher. Like food, drinking is a part of our social fabric. In How to Drink, Victoria Moore explores how and what to drink throughout the seasons and at all times of day. Different from a “bartender’s bible”, she explains the fundamentals of drinking, from choosing wine to complement food to tips on making what we drink taste better.