Popular cookbooks

Clean Start by Terry Walters. Sterling Epicure (2010-11-02).

Terry Walters’ first book, CLEAN FOOD, caused a sensation and fueled a nationwide movement about nourishment and clean food that’s been embraced all the way to the White House. Cooks, f... more

The Mozza Cookbook by Nancy Silverton et al.. Knopf (2011-09-27).

A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her ... more

Baking by Flavor by Lisa Yockelson. Wiley (2011-10-18).

Lisa Yockelson’s classic guide to baking—finally in paperback

Flavor is the essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the sen... more

Rosa's New Mexican Table by Roberto Santibanez. Artisan (2007-03-30).

A fresh, exciting, accessible approach to Mexican cooking, in glorious full-color, by the highly respected chef of the wildly popular Rosa Mexicano restaurants. Rosa Mexicano has been named Best Ne... more

On a Stick! by Matt Armendariz. Quirk Books (2011-05-03).

Why do the world’s most delicious foods taste even better served on a stick? Author and photographer Matt Armendariz answers the question with dozens of delightful recipes for party food, stre... more

Bobby Flay's Bar Americain Cookbook by Bobby Flay et al.. Clarkson Potter (2011-09-20).

When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network c... more

Cook Like a Rock Star by Anne Burrell et al.. Clarkson Potter (2011-10-04).

If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she share... more

Tacos by Mark Miller. Ten Speed Press (2009-03-17).

¡Ay, que rica! Tacos—authentic tacos, with soft, warm corn tortillas, succulent fillings, and snappy salsa—are a cherished street food on both sides of the border. Mark Miller adds a c... more