Christine Muhlke and Aldo Sohm$32.50 $29.25
Award-winning sommelier Aldo Sohm by all rights should be a stuffy, snobbish autocrat who will scoff at you, you wine ignoramus! By some miracle, however, he is, instead, a gently intelligent guide to the world of wine, making this confusing subject easy to approach. He shares his wisdom in this fun-to-read treatise.
Hugh Acheson$35.00 $31.50
Georgia chef Hugh Acheson’s most substantial cookbook yet contains imaginative recipes… that you can actually imagine making. Requires a sous vide cooking stick, a stock pot or other deep container, and an appreciation for Hugh’s unique combination of down-to-earth charm and snarky wit.
Whitney Otawka and Emily Dorio$40.00 $36.00
Kim-Joy Kim-Joy$24.99 $22.49
Just in time for the latest season of the Great British Baking Show comes this charming cookbook from one of last season’s finalists. Kim Joy’s kind and playful personality is captured in these clever “bakes,” which feature adorable animal decorations made of icing and love.
America's Test Kitchen$35.00 $31.50
All your favorites, often with new twists of technique and flavor. Baking is an exact science, and this book provides copious details and illustrations to give you confidence in the kitchen.
Priya Krishna and MacKenzie Kelley$28.00 $25.20
A creative and up-to-date take on Indian classics, for the busy American cook. Priya Krishna melds the traditions of her mother, the desires of her Americanized children, and her own tastes to create something new and delicious. Spice up your life with flavorful Indian-inspired dishes that are easy to prepare and even easier to enjoy.
Stephen K Rose and Jessica N Rose$28.00 $25.20
Although every recipe in this cookbook contains peaches, this is much more than a single-subject cookbook. It contains many classic Southern recipes like chicken and waffles, fried catfish, black-eyed peas, grits, etc. as well as other classics, including hamburgers and Cobb salad. There are some unusual international recipes (like mostarda) and modern ingredients (like açaí.) I can't wait for peach season to try these recipes! And therein lies a small shortcoming of The Peach Truck Cookbook: although there are instructions for freezing peaches, almost every recipe here calls for fresh ripe peaches. I am an experienced cook, and I could probably figure out where I could use frozen peaches successfully, but it would have been nice to see them as an alternative more than a couple of times. But this is a very small criticism, and we will be handselling this cookbook in our Coastal Georgia bookstore this summer. (And I'm from middle Georgia, and grew up near one of the authors!)
Dan Buettner$30.00 $27.00
Alison Roman$32.50 $29.25
Sean Brock$40.00 $36.00
Jamie Oliver$35.00 $31.50
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [a Cookbook]
Kathryn Lukas and Shane Peterson$35.00 $31.50
John Becker, Ethan Becker, Irma S Rombauer, Marion Rombauer Becker, and Megan Scott$40.00 $36.00
Mark Bittman$30.00 $27.00
Melissa Clark$37.50 $33.75