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The Piglet / 2019 / The Cookbooks

The Cookbooks

All About Cake

All About Cake

by Christina Tosi

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At My Table: A Celebration of Home Cooking

At My Table: A Celebration of Home Cooking

by Nigella Lawson

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Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

by Alexander Smalls, JJ Johnson & Veronica Chambers

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Bottom of the Pot: Persian Recipes and Stories

Bottom of the Pot: Persian Recipes and Stories

by Naz Deravian

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Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South

Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South

by Von Diaz

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How to Eat a Peach: Menus, Stories, and Places

How to Eat a Peach: Menus, Stories, and Places

by Diana Henry

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I Am a Filipino: And This Is How We Cook

I Am a Filipino: And This Is How We Cook

by Nicole Ponseca & Miguel Trinidad

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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

by Marc Vetri

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Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos

Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos

by Rose Levy Beranbaum

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Season: Big Flavors, Beautiful Food

Season: Big Flavors, Beautiful Food

by Nik Sharma

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Shaya: An Odyssey of Food, My Journey Back to Israel

Shaya: An Odyssey of Food, My Journey Back to Israel

by Alon Shaya & Tina Antolini

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Solo: A Modern Cookbook for a Party of One

Solo: A Modern Cookbook for a Party of One

by Anita Lo

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Soul: A Chef's Culinary Evolution in 150 Recipes

Soul: A Chef's Culinary Evolution in 150 Recipes

by Todd Richards

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Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious

Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious

by Brooks Headley

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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

by James Briscione & Brooke Parkhurst

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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

by René Redzepi & David Zilber

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