Create gorgeous get togethers that are fun for everyone—including you. Bring simple-yet-beautiful entertaining to your own backyard, the park, the beach, the forest, or other outdoor spots. Perfect for anyone who is searching for innovative hosting ideas, is a fan of fresco dining, or has an open-air space that is ideal for outside fun, The Outdoor Table gives you the tools to take your get-togethers from mundane to fabulous. Outdoor living made...

The Sheep Eaters relied heavily on the plants they could gather for medicinal and edible uses, often cooking food in a unique soapstone vessel.

Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu,...

We see the merging of Sabrina's professional career in modern European kitchens unite with her Punjabi heritage, culminating in 90 unique and stunning recipes that are comforting, playful and big on flavor. She pays homage to her mother's most iconic dishes along with personal tributes to dishes her grandmother made. She believes that flavor and enjoyment are imperative--and offers snacks and small plates for entertaining, quick and light meals for...

"A journey through Northern Thailand in 120 authentic recipes with stunning location photography. Award-winning chef, Nuit Regular, offers the distinct flavour of Northern Thai food in a stunning collection of authentic recipes, essays, and location photography. Inspired by the flavours and aromas of growing up in Northern Thailand, Nuit learned to cook in her mother's kitchen. Spending summers in an inspiring Northern Thai town with her grandmother,...

"Before becoming executive chef and part owner of the California soul food restaurant Alta Adams in West LA, Keith Corbin had spent a quarter of his life in prison. Renowned as the best cook of crack cocaine in Los Angeles, Corbin more or less raised himself on the streets of Watts, learning to cook crack when he was only thirteen. He knew he was doing it right if it had the consistency of the roux his granny made for her gumbo. It was a violent business-one...