An instant New York Times bestseller, What’s Gaby Cooking: Grilling All the Things is a healthy grilling book for every kind of griller—from first-timer to seasoned pro—from cooking authority Gaby Dalkin.   If you've ever been intimidated by the idea of grilling, bestselling author Gaby Dalkin is here to help you conquer your fears and become a backyard pro. From the perfect steak to cedar-plank fish to pizza and fruits and veggies and everything in between, Dalkin reveals her secrets for marinating, spicing, and grilling anything you can think of. Plus she provides clear guidance on grill mechanics: the difference between grills (gas and charcoal), smokers, pizza ovens, and the cooking techniques that go along with each, so readers are prepared to choose the best equipment for any recipe and get started.   With 100 recipes to cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables, and desserts, this clear and enjoyable cookbook includes super-quick high-heat recipes to get dinner on the table ASAP as well as more low and slow “project” recipes that take some time and work well for weekend parties. In traditional Dalkin fashion, there are menus, timelines, and hosting tips to really set the mood.What’s Gaby Cooking: Grilling All the Things is for all beginner grillers, women who are ready to step out of the kitchen and take over the grill, and anyone who just wants to cook outside more.  Includes Color Photographs by Matt Armandariz  What’s Gaby Cooking seriesWhat’s Gaby Cooking: Everyday California FoodWhat’s Gaby Cooking: Eat What You WantWhat’s Gaby Cooking: Take it Easy, Recipes for Zero Stress and DeliciousnessWhat’s Gaby Cooking: Grilling All the Things

In this ultimate grilling guide, chef, bestselling author, restaurateur, and beloved star of Food Network’s Tyler’s Ultimate embraces his love of deluxe American comfort food to teach readers how to char, caramelize, and marinate to perfection.   Tyler Florence’s American Grill is the grilling cookbook for foodies, with techniques and recipes for upping your skillset and learning how to make a perfect steak, grill vegetables, fruit, fish, and more.   With delicious reimaginings of all your favorite staples, from mouthwatering Barbeque Chicken Lollipops to spicy Calabrian Chile Buffalo Shrimp Skewers to sizzling Grilled Ratatouille, American Grill is the perfect cookbook to up the ante and create smokin’ hot recipes.   "This book is a beautiful road map to grilling, born out of Tyler's lifelong love for it. He demystifies the process for first-time grillers, and his recipes open up new avenues for more experienced cooks." (Alice Waters)

All the information, guidance, and recipes you need to become a pastry professional—in a single book!Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, it addresses nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.

Caitlin Shoemaker—vegan and health-world influencer and creator of the blog From My Bowl—shares plant-based recipes that maximize health and flavor and fit into any budget. The laid-back kitchen magic of Caitlin’s simple, flavorful recipes, Simply Delicious Vegan proves that unprocessed, plant-based food doesn’t have to be expensive, complicated, or boring—and even better, it can make you feel (and look) your absolute best. Complete with personal tips for creating a glowingly healthy and happier life, this book offers 100 recipes that check every box and fit easily into real life. Gluten-free, oil-free, and refined sugar–free, Simply Delicious Vegan will help you feel energized and centered. Includes Color Photographs

New York's beloved Petee's Pie Company serves up more than 80 recipes for the best pies you can make at home Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee's Pie Company and Petee's Café, New York darlings. At the heart of it all, the goal is simple--a tender, flaky crust and perfectly balanced filling--and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in profiles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie. "Growing up in Mexico we never really had pies. I've always thought they were too sweet or out of balance. Petee Pie's opened up near our restaurants and my mind was changed--the chocolate chess pie that Petra makes is one of the best desserts I have ever had. It immediately took me back to the chocolate chess pie my grandma never made for me. "--Fabian von Hauske, co-owner and pastry chef of Contra and Wildair

“The recipes in this book, including the chicken, are simple affairs, often amounting to a centerpiece protein precisely cooked, then dressed with a salad or vegetable and sauce. His baked hake with leeks is a fine example. Cauliflower soup and cacio e pepe are two recipes worth whipping up on short notice. Pizza-making and pastas are covered in depth.” —Florence Fabricant, New York Times Here is a culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman.  There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the first time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Chapters include: Antipasti (includes soups) Salads Primi—Pasta, Risotto and Grains Fish and Seafood Poultry Carne Contorni—Vegetables Sauces, Oils, and Pestos Jonathan and his team provide the necessary recipes and advice for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas (including clam pizza with new potatoes, crème fraiche, and parmesan; eggplant pizza with tomato, ricotta, and parsley; and sweet potato pizza with onion and mozzarella), gnocchi, spectacular desserts, and much more. Every recipe offered is a flavorful restaurant showstopper adapted for straightforward preparation at home. Whether you’ve dined at Barbuto in New York’s Greenwich Village or have just read reviews or heard about it from friends, dipping into Jonathan Waxman’s book is like a trip to the Italian restaurant of your dreams.