If you only own 1 cookbook, let it be this! This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Samin Nosrat has taught everyone from professional chefs to middle school kids to cook using her revolutionary, yet simple, philosophy.

Culinary Tour of French Flavors and Seasonal Recipes takes readers on a tour of Paris’s growing artisanal and craft food scene.

Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, it presents new ways to cook with everyday items.

Heritage Baking features 45 foolproof recipes for delicious breads, muffins, scones, cookies, and other treats that star a wide range of artisanal flours that are now readily available to home bakers.

Based on Emily Dilling’s popular blog, ParisPaysanne.com, this fully updated new edition takes readers on a tour of Paris’s artisanal and craft food scene, including coverage of the latest developments and new generation of chefs and artisans who are indelibly changing the food climate.

A modern approach to cooking at home, with more than 70 innately flexible recipes.