Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way.

Uploaded March 2025

An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs).

Uploaded March 2025

A fascinating insight into 18th-century cook Ann Cook's vitriolic lambasting of a bestselling cookbook "The Art of Cookery" by Hannah Glasse.

Uploaded March 2025

As beautiful as it is practical, this collection of crowd-pleasing recipes from one of the pioneers of New Nordic cuisine shows how to make delicious, seasonal, stress-free food for the people you love.

Uploaded March 2025

Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up.

Uploaded March 2025

A psychotherapist of 30 years, Nancy Ellis-Ordway explains how she helps people get off the weight loss roller coaster, make peace with food and their bodies, and improve their health to find happiness and a better quality of life.

Uploaded October 2024

Based on extensive interviews and field research in the homes and kitchens of a diverse group of American families, Pressure Cooker challenges the logic of the most popular foodie mantras of our time, showing how they miss the mark and up the ante for parents and children.

Uploaded October 2024

Practicing Food Studies is a compelling collection of essays compiling the research, ideas, and experiences of faculty members and graduates of the NYU Food Studies program--mapping the paths for intellectual and social engagement with food systems and its most urgent issues.

Uploaded October 2024

A current overview of the drugs available for weight loss.

Uploaded October 2024

Journalist McLaughlin debuts with a disturbing look at the predatory nature of the blood plasma industry. Plasma, "the watery, yellowish protein compound of blood," is collected by hooking donors up to a centrifuge so their blood can be extracted, spun into its parts, and infused back into the donor's arm.
Uploaded October