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| Category: Cooking | | Clear |  |
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| | Title | Salt, Fat, Acid, Heat | | Author | Nosrat, Samin | | Sub-Imprint | Simon & Schuster | | Format | Hardcover | | Category 1 | Cooking | | | | |
| | ISBN-13 | 9781476753836 | | US Price | $40 | | CDN Price | $54 | | Title Status | AS | | Pages | 480 | | | | |
| “Salt, Fat, Acid, Heat will make you a better cook” (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called “the next Julia Child.”
Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters.
Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series! |
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| | Title | Miss Kay's Duck Commander Kitchen | | Author | Robertson, Kay | | Sub-Imprint | Howard Books | | Format | Paperback | | Category 1 | Cooking | | | | |
| | ISBN-13 | 9781476745121 | | US Price | $26.99 | | CDN Price | $35.99 | | Title Status | AS | | Pages | 256 | | | | |
| | The sassy, country-cookin’ matriarch of the Robertson clan and star of A&E®'s Duck Dynasty® dishes up her fabulous recipes and stories in this irresistible family cookbook. |
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| | Title | On Food and Cooking | | Author | McGee, Harold | | Sub-Imprint | Scribner | | Format | Hardcover | | Category 1 | Cooking | | | | |
| | ISBN-13 | 9780684800011 | | US Price | $50 | | CDN Price | $70 | | Title Status | AS | | Pages | 896 | | | | |
| | An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. |
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