Rapper, chef, and television star Action Bronson is a marijuana superhero, both its champion and devoted consumer, and Stoned Beyond Belief is the ultimate love letter to the world's most magical plant: weed. This is an exploration of every corner of the pot galaxy, from highly scientific botanical analyses and the study of pot's medicinal benefits to a guide to the wild world of weed paraphernalia. Organized loosely as 100 entries and packed with illustrations and photos, Stoned Beyond Belief is a trippy and munchie-filled experience as well as an entertainingly valuable resource for weed enthusiasts and scholars. From recipes for heady edibles to advice on finding the right weed shaman, Stoned Beyond Belief will delight Action Bronson fans and pot aficionados all across the universe.

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouth-watering menu of how people around the planet serve fried potatoes and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

New York Times bestseller Winner of the IACP Cookbook Design Award This ain't no cookbook. This ain't no memoir. This is Action Bronson's devotional, a book about the overwhelming power of delicious no, f*cking amazing food. Bronson is this era's Homer, and F*ck, That's Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed. Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson's F*ck, That's Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world's most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren's Chicken Patty Potpie. And more! more! more!

A clever and whimsical illustrated history of the most iconic all-American foods from Ambrosia to Zucchini Bread American food is not quite a cuisine, but rather a ragtag inventory of dishes with native, national, and international influences. This captivating and surprising tour of America's culinary canon celebrates the variety, lore, and charm of the food we love to eat. Every entry, from A to Z, delves into the history of a national classic or regional treat, accompanied by practical tips and recipes for you to prepare. These distinctly American dishes, from Blueberry Pancakes and Fortune Cookies to Pepperoni Pizza and Shrimp and Grits, have rich and complex back stories that reach well beyond the borders of the United States. American Food: A Not-So- Serious History is both topical and entertaining in its exploration of US food culture, eating local and well, and bringing a sense of whimsy and not too much fuss to the table.

What s better than small treats? Eating with your hands! This enticing cookbook delivers on both counts in one adorable package. Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Savory pies also make an appearance: grab a Bacon, Egg, and Cheese Breakfast Pie on the way out the door in the morning! Ideal for beginning and seasoned bakers alike (a chapter on crusts offers all the instruction anyone needs to make delicious, flaky pastry with ease!), Handheld Pies proves that good things definitely come in small packages.

The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City
In the heart of New York City's Little Italy sits Di Palo's, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy--handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world.
"Di Palo's Guide to the Essential Foods of Italy" takes you on a gourmet excursion through Italy's twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary's Sicilian Caponata and Concetta Di Palo's Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one's closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the "Denominazione d'Origine Protetta"--or the Protected Designation of Origin seal--which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award-winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. "Di Palo's Guide to the Essential Foods of Italy" is your ticket to the best Italian foods--without having to wait in line
Praise for Di Palo's
"Of all the stores in all the world, Di Palo's is probably my favorite."--Ruth Reichl
"If there's no Di Palo's in heaven, I ain't going."--Pete Hamill
"Lou Di Palo is a true ambassador of Italian artisan foods and he writes from his soul in this very informative and endearing book that tells the story of the Di Palo family and their commitment as purveyors of the best products that Italy has to offer. From how regional cheeses are made to the production of balsamic vinegar, Lou's enthusiasm, wonderful stories of his food adventures in Italy, and beloved family recipes give the reader a clear understanding of the foods of Italy. Bravo "--Mary Ann Esposito, author of "Ciao Italia Family Classics"
"Before there was Mario Batali or Anthony Bourdain, there was Lou Di Palo, a true New York food celebrity.""--Frommer's"
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"Insightful, inspired, and from the heart. Lou Di Palo is an outstanding advocate for authentic products of Italy, building a virtual bridge between the United States and Italy's bountiful pasture lands, farms, and vineyards--one taste at a time--across the country and his counter each day."--Pier Paolo Celeste, Italian trade commissioner, executive director for the USA

Most people know Freddie Prinze Jr. from movies (She's All That, Scooby Doo, Star Wars Rebels) and as one half of beloved Hollywood power couple with Sarah Michelle Gellar. But to family, friends, and co-stars he's always been a terrific father and skilled home cook who prepares delicious meals for his family every night.

Freddie grew up in New Mexico cooking with his mother and eating dishes with a ton of flavor and spice from his Puerto Rican heritage. His eggs come New Mexico style, served with from-scratch biscuits and green-chile gravy. His tacos are the real deal: soft tortillas, homemade salsa, filled with steak layered with quick-pickled cucumbers, or spicy fish dressed with watermelon and thai chiles. Now in this family-focused cookbook, Freddie teaches fans to cook his mainstays, the recipes that he makes on even the busiest weeknights, as well as more luxurious date night meals.

With personal family photos from Freddie and Sarah's beautiful LA home and Freddie's hilarious stories about the life of an actor, husband, and father in Hollywood, Back to the Kitchen shares more than just recipes. It’s an inside look at a beloved movie and TV personality who has acted, cooked, and eaten his way around the world.

In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to "taste of the hand," or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.