Cookbooks, Food & Wine

Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year.

Along with her techniques that help make homemade meals second nature, nourishing both diner and cook, Scala Quinn offers empowering advice on how to feed one's family's spirits as well as fill their bellies.

With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.

“Ice cream perfection in a word: Jeni’s.” –Washington Post

James Beard Award Winner: Best Baking and Dessert Book of 2011!

At last—a cookbook of pleasure, not compromise, for those with food intolerances

With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .

Homemade desserts just got quicker, easier, and smarter

There are some places worth traveling to just for the food: Rome, Venice . . . and now, Birmingham, Italy. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America."

A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.