Food & Cooking

The ultimate baking book from internationally beloved baker Paul Hollywood, judge of The Great British Baking Show.

In BAKE, Paul Hollywood shares his best ever recipes for classic bakes: cakes, biscuits and cookies, breads and flatbreads, pizza and doughnuts, pastries and pies, and showstopping desserts. From classic cakes like Victoria Sandwich and Chocolate Fudge Cake, through brilliant breads like foolproof Sourdough, to savoury and sweet pastries like Sausage Rolls and Danish Pastries, these are the only recipes you’ll need to create perfectly delicious bakes time and time again.

With more years as a professional baker than he’d care to remember and over 10 years judging the best baking show on TV, Paul has created, tested and tasted a huge number of bakes. He has also traveled widely and learnt so much about the craft he loves. For Paul, one of the most joyful things about baking is how it evolves as we discover new techniques, ingredients and influences. As our knowledge improves, so do our recipes.

Paul combines every tip and trick he has learned together with his incredible technical know-how to create the ultimate collection of incredible bakes.

In its three decades at the top of New York City’s restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world’s greatest chefs, created especially for the home cook.

A LOS ANGELES TIMES AND GLOBE AND MAIL BEST COOKBOOK OF THE YEAR

Born in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavors that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in The Book of Sichuan Chili Crisp, Jing shows how nearly every dish can be elevated with Sichuan’s complex flavors, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she’s encountered along the way.

Rooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavors and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavors in just about everything