Winner James Beard Book Award General category 2022 One of Esquire's Most Anticipated Cookbooks 2021 The beloved Top Chef star revolutionizes healthy eating in this groundbreaking cookbook-the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won't notice the difference. When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone. Everyone's Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods-ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants-that will delight and inspire home cooks. Gourdet's dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine. Destined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, Everyone's Table will change forever the way we think about, approach, and enjoy healthy eating.

A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.

After decades spent travelling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighbourhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with this cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients.

In Truly Mexican, Roberto Santibanez breaks down the intricacies of authentic Mexican cuisine so the home cook can create classic adobos of startling intensity, moles with unbelievable depth and complexity of flavor, and bright salsas both modern and traditional. Using the classic Mexican sauces as building blocks to a complete cuisine, Santibanez shows the home cook how to create unforgettable Salsas, Guacamoles, Adobos, Moles, and Pipianes--and how to use them in enchiladas, tostadas, tacquitos, and much more. Learn how to create and combine crispy, juicy carnitas with rich and creamy black beans; whip up a quick Three Chile Adobo or wow your guests with an unforgettable Oaxacan Red Mole; and dip, drizzle, and sauce with salsas from Roasted Tomato to Papaya with Habaneros. Techniques for easy, fresh, and flawless Mexican cooking are explained step by step, from toasting chiles on top of the stove to folding tamales for steaming. Chapters include: Basics, covering the essential ingredients and techniques; Salsas; Guacamoles; Adobos; Moles and Pipianes; More Ideas for Using Mexican Sauces; and Side Dishes for rounding out your meal. Stunning full-color photography of finished dishes and techniques in progress make Truly Mexican both accessible and inspiring.

MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 65 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e. how to get your night started), "Things with Tortillas," "Hardcore" (including pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.