Books
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Visit product page →Get ready for a culinary adventure with the latest masterpiece from our favorite Chef Erin French! “Big Heart, Little Stove: Bringing Home Meals and Moments from The Lost Kitchen” is here to tantalize your taste buds and warm your heart! This isn’t just a cookbook; it’s a journey into the soulful world of home cooking, filled with delightful recipes featuring tools, tips and tricks for a seamlessly special meal. Get your aprons ready, because Chef French is about to transform your kitchen into a haven of deliciousness!🍲👩🍳🎉 Also pictured here is Erin with our own David giving Erin a beautiful set of Chris Davis mugs. 🥰
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Visit product page →When the history and character of her Shakespeare-obsessed hometown is threatened, a powerhouse lawyer goes toe to toe with a commercial developer in a hilarious rom-com from the author of For the Love of the Bard.
Good Reads: Portia Barnes is the youngest Mergers & Acquisitions partner in her law firm's history, and she and her stilettos are poised to step into the role of her dreams--managing the firm's new Boston office. But first she's taking a summer sabbatical in her hometown of Bard's Rest, New Hampshire, where she discovers something's rotten in the midst of the town's annual Shakespeare festival.
Hotshot commercial developer Benjamin Dane is sniffing around Bard's, and while Portia isn't necessarily a Shakespeare fanatic like the rest of her family, she's not about to let him bulldoze the town's beloved outdoor theater. Yet to Portia's dismay, Ben proves as skilled as she is when it comes to outworking, outmaneuvering, and one-upping the competition. While she's never hesitated to wage war against hyper-successful alpha males, Portia is caught off guard by Ben's openness and lack of arrogance. As her own long-constructed walls start to come down, Portia begins to wonder if he might be more than an archnemesis.
With her heart on the line and the future of the town hanging in the balance, Portia faces an impossible decision--Ben or Bard's?--unless she finds a way to broker the merger of her life, and ensures the curtain falls on a happy ending for everyone.Jessica Martin is a lawyer by trade, a writer by choice and a complete smart-ass by all accounts. Based in the suburban wilds of Boston (and with much writing time in Ogunquit), Jess shares her life with a finance geek, a small sass-based human and a pair of dogs named after Bond characters
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Visit product page →Two fathers embarking on the second half of their lives together. Two families in the midst of transformation. A warm, funny, and unforgettable novel about the joys and fears of moving on.
Husbands Thomas and Matt are enjoying a second-chance marriage after coming out, leaving their wives, and finding happiness in a summer cottage on the southern coast of Maine. They’ve kept a tenuous peace with their exes. Thomas toils in the garden. There is an ease to their love. This is the way life should be.
But it’s not long before their three children―each nearing adulthood and fleeing personal crises of their own―descend on their fathers’ bliss. The two-bedroom getaway has just enough space for Thomas and Matt’s future. Now they must make room for the past, and all its drama.
During an unintentional family reunion, old lives, broken and in need of repair, converge with the new. Over the course of an unforgettable summer, two fathers and their children will come together. They’ll understand what life still can be. Pain, anger, flaws and all, they’re determined to forge a loving way forward.
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Visit product page →Is there anything more Perkins Cove than lobster? 🦞
Barbara Walsh, Pulitzer Prize-winning reporter and award-winning author, writes an inspiring story about our most senior lobster trapper in Maine, and maybe even the world! Her book tells the tale of 103-year-old Virginia Oliver who began catching lobsters off Maine's coast when she was a little girl.
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Easy to grow and delicious to eat, tomatoes can be enjoyed raw and are commonly cooked in recipes. Ranging from the size of a grape to that of a softball, tomatoes provide a sweet, tangy flavor, perfect for salads, appetizers, beverages, pasta, and more. Tomatoes is a cookbook by Julia Rutland that features 50 easy recipes geared for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an entire chapter is devoted to growing tomatoes in your own plot or container garden―with expert tips from a master gardener. Julia further provides plenty of useful information on buying tomatoes and a rundown of the different types available.Visit product page → -
Blueberries Cookbook
$20.00
The cookbook that captures the flavor of this powerful fruit! Abundant and delicious, the blueberry is as beneficial as it is juicy. This superfood ingredient is believed to help heart heath, bone strength, mental health, and more! With a flavor that ranges between tart and sweet, blueberries are perfect as a topping, in a blended drink, and on their own. Blueberries is a cookbook by Julia Rutland that features 50 recipes to please any fruit lover. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! There a plenty of desserts, including Blueberry Cheesecake Bars, and other pies, cakes, cookies, ice cream, and bars. Starters—like Blueberry-Pecan Goat Cheese Ball and Blueberry, Lobster, and Corn Salad—are ideal for whetting an appetite, while the cookbook’s beverages, breads, and breakfast foods will become instant family favorites, relished time and again.Visit product page → -
Rhubarb Cookbook
$20.00
The Cookbook That Captures the Taste of Summer An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, it’s perfect as a sauce, in a drink, and, of course, baked in a pie. Rhubarb is a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food’s fascinating history make this cookbook even more useful. People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. Authored by Corrine Kozlak.Visit product page → -
Visit product page →Featuring both viral and brand-new recipes from many of the community’s most beloved TikTok food creators!
Bring the fun to your kitchen with some of the most popular recipes you know and love from the entertainment platform with more than one billion users globally!
Featuring over sixty recipes from more than forty food creators on the platform, As Cooked on TikTok offers something different and delicious on every page. There’s The Ultimate Breakfast Sandwich from The Korean Vegan, Grilled Jalapeño Corn Off the Cob from Cooking with Shereen, Ramen Carbonara from Cooking with Lynja, Bang Bang Shrimp from Newt, and Strawberry Cream Puffs from ScheckEats—plus tips and techniques from TikTok star chefs like Ming Tsai, Alex Guarnaschelli, and The Pasta Queen, among others. Each recipe has not only been tested and vetted for home kitchens, but also includes a QR code to scan so you can go straight to that creator’s page. It’s like making a meal with the creator right in your kitchen with you! -
Visit product page →A soulful tour of Palestinian cooking today from the Ottolenghi restaurants' executive chef and partner--120 recipes shaped by his personal story as well as the history of Palestine.The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.
In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.
From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including:
- Hassan's Easy Eggs with Za'atar and Lemon
- Fish Kofta with Yogurt, Sumac, and Chile
- Pulled-Lamb Schwarma Sandwich
- Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom
Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef. -
Visit product page →More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-VeganFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.
The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food. -
Visit product page →In Simple, powerhouse author, chef, and restaurateur Yotam Ottolenghi presents 130 flavor-forward recipes that can be made easily in one or more ways: in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for easy weeknight meals.Beloved for his innovative recipes that incorporate flavor-packed Middle Eastern ingredients, superstar chef Yotam Ottolenghi has become a household name the world over. And while countless home cooks have been inspired to integrate tahini, pomegranate molasses, za'atar and other Middle Eastern staples into their cooking, sometimes the long ingredients lists or hard-to-find recipe components relegate this recipes to weekend projects. In Simple, Ottolenghi presents a collection of delicious, pared-down dishes that are packed with his signature nuanced flavors, but none of the complexity. Recipes like Roasted Baby Carrots with Harissa and Pomegranate, Roasted Red Onion and Chickpea Salad with Tomato and Tahini, and Spring Roast Chicken with Preserved Lemon are organized by type of dish (brunch dishes, soups, vegetables, grains and legumes, pasta, fish, meat, and desserts), making any meal brilliantly, deliciously simple.Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. -
Visit product page →The New York Times bestselling author of Plenty joins up with the Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is amplified in more than 100 innovative, super-delicious plant-based recipes.Yotam Ottolenghi--the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking--is back. In Ottolenghi Flavor, Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen, and become ever-better cooks through the "three P's":
- Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
- Pairing: Matching vegetables with flavorings to accentuate their qualities.
- Produce: Identifying key ingredients that make vegetables shine.
With surefire hits, such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagna, and Vegetable Schnitzel, plus stunning photographs of nearly every recipe, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Yotam's fans, home cooks of all levels, and vegetable lovers everywhere have been craving. -
Visit product page →Turn having people over into a casual affair—and make it look good, too.Join professional food stylist, ATK cast member, and entertaining enthusiast Elle Simone Scott as she shares her tips for creating photo-worthy spreads, letting you in on trade secrets ranging from plating techniques to how she keeps things looking fresh on set (and all party long). Across 35 boards you’ll find over 150 of ATK’s foolproof recipes to build your board around or add that special homemade touch, from a platter-worthy Steak Frites to better-than-store bought dips, and everything in-between.
These days, a grazing board is so much more than just cheese and cured meat—it’s an interactive and low-key yet elegant way of presenting food. Show off your effortless entertaining style with showstopping conversation-starting spreads that are sure to impress your guests.
- Become an expert in stylish presentation: Elle gives tips with every recipe, letting you in on trade secrets like making the perfect cocktail garnish, how to swoosh hummus and dips with confidence, and how she keeps food looking fresh on set (and all party long).
- Gain confidence with the classics: Charcuterie and cheese board how-tos in the introduction help you achieve the perfect balance of texture, flavor, and visual appeal. With tips on arranging and ways to take your boards to the next level, you'll have an appetizer that looks as good as it tastes.
- Take boards beyond cheese and crackers: Push the boundaries of what a “board” is with ideas like a customizable baked potato and DIY Bloody Mary board, or grilled vegetable platter, proving that all different kinds of food are more fun when served as a board. And it's more than just snacks—even the grazing boards are hearty enough for dinner.
- Full-spread photos help you straddle the line between elegant and casual: The photography is both aspirational and inspirational; follow our tips to replicate it exactly or use it as a jumping-off point for your own creation.
- Choose your level of involvement: Whether you’re in the mood to cook or you'd rather pick everything up at the grocery store (or something in between) we provide recipes with suggestions for store-bought alternatives.
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Our finishing salt starts as cold, clear water drawn off the coast of Maine, filtered, and then solar dried. No anti-caking agents. No iodine. This ancient process yields a finishing salt with a pure and wild meroir.Visit product page →
