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For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier's Imagination Book Cover
20 copies
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For the Love of Chocolate: 80 At-Home Recipes from a Master Chocolatier's Imagination

Phillip Ashley Rix

  • Sep 25 - Oct 8
  • 8,237 entries
  • US only
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Indulge your love of chocolate and learn to make delectable desserts you have only dreamed of . . . until now! Step into a world where cocoa isn't just an ingredient but a source of endless creativity, and explore the rich, luxurious depths of chocolate.

In For the Love of Chocolate, Phillip Ashley Rix, whose skill and innovation have made him a renowned name in the world of chocolatiers, guides you through an inspiring collection of desserts, confections, and drinks that promise to transform your chocolate-making experience—whether you are a beginner or experienced baker.

For the Love of Chocolate comes to you from the heart of Memphis, Tennessee, a place as vibrant and soulful as the flavors embedded in every recipe. Each page is a discovery of imaginative flavors, blending tradition with innovation, and ranging from the comfort of Phillip’s beloved grandmother’s recipes to the thrill of avant-garde creations. The unique mouthwatering creations you can master

"Bollywood" Cashew Coconut Curry TrufflesTurtle Cheesecake Baked French ToastBlue Cheese Shortbread with White Chocolate DrizzleSmoky Chocolate-Covered Orange CocktailPeanut Butter-Caramel-Cayenne BrowniesBlack Velvet Cake with Tanghulu "Glass" StrawberriesChocolate Sweet Potato Pie with Brown Sugar Meringue 

If you're taking your first steps into the delightful world of chocolate desserts or seeking to refine your craft with new, inventive recipes, Phillip's wisdom and creativity are here to guide you. You'll gain a deeper appreciation for what he calls chocistry (the art of making chocolates) and learn the history of chocolate, tempering chocolate, chocolate varieties, equipment for working with chocolate, chocolate molds and shells, and fancy finishes.

For the Love of Chocolate not simply a cookbook; it's a love letter to the craft of chocolate-making and a gateway to mastering the art of chocolate. Embark on this flavorful journey, empower your culinary skills, and celebrate the transformative power of chocolate in bringing people together. This cookbook is an essential addition to the libraries of all who dream in chocolate.
  • Cookbooks
  • Non-fiction
Ready for Dessert, Revised: My Best Recipes [A Baking Book] Book Cover
10 copies
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Ready for Dessert, Revised: My Best Recipes [A Baking Book]

David Lebovitz

  • Oct 3 - Nov 1
  • 2,982 entries
  • US only
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Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.
 
With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.
 
Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.
  • Cookbooks
  • Contemporary
The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More Book Cover
10 copies
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The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More

Miyoko Schinner

  • Oct 3 - Oct 25
  • 1,919 entries
  • US only
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A delectable collection of over 70 plant-based recipes for vegan butters, creams, cheeses, desserts, and more, from the award-winning chef and bestselling author of Artisan Vegan Cheese.

Imagine enjoying a batch of fresh strawberry ice cream on a hot summer day. It tastes just as delicious as the beloved classic, but at its creamy core it’s actually plant-based. Now you can make all the dairy products you love—milks, creams, cheeses, savory spreads, and rich desserts—with nuts, seeds, and other plant-based ingredients instead of animal products.

Miyoko Schinner, a vegan dairy expert, has figured out the best way to make these plant-based milk products mimic real dairy over the past three decades and is ready to share these meticulously curated recipes in The Vegan Creamery. This book encourages people to dig deeper into what various plant milks can do. You’ll learn to use the age-old concepts of culturing to make French-Style Soft Truffle Cheese, perfect on a charcuterie board, and fermenting plant-based milk to create Reggie Goat Cheese, a tangy spread that is delicious atop a pizza. You'll use atypical plant-based ingredients like watermelon seed milk to make Mozzarella and mung beans to make Halloumi. Alongside these delectable dairy-free cheese creations, you'll learn to make Pumpkin Seed-Oat Yogurt to serve with a bowl of fresh fruit or Salted Maple Chocolate Chip Cookie Ice Cream to satisfy your cravings for a rich dessert.

Miyoko has become a leader in the evolution of plant-based dairy, and through her recipes and stunning photography you can learn how to craft beautiful vegan food for everyday life that will expand your palate and help save the planet. The Vegan Creamery is just the cookbook to guide you on your plant-based journey.
  • Cookbooks
  • Contemporary
Homemade Ramen Book Cover
10 copies
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Homemade Ramen

Sho Spaeth

  • Oct 3 - Oct 14
  • 2,787 entries
  • US only
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The most comprehensive ramen cookbook in English.


Like pizza or hamburgers, ramen is a bundle of traditions, conventions, cultural trends, proscriptions, and strong opinions. In his debut cookbook, Japanese American food writer Sho Spaeth offers insight into those traditions, elucidates core techniques, and demonstrates how to make a range of different ramen styles, with everything—the soup, the noodles, the toppings—made from scratch.


With step-by-step photographs, Spaeth walks readers through the food science and technique behind a great bowl of ramen. Complete recipe sets for twelve bowls of ramen underline the dish’s incredible variety, from a classic shoyu ramen, with its light, crystal-clear pork-based broth, to uncommon variations, which include a duck-based ramen and a vegan ramen made with legumes. Homemade Ramen arms home cooks of all proficiencies with the knowledge to serve up better-than-restaurant ramen in the comfort of their homes and gives them the confidence to create and experiment on their own.
  • Cookbooks
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