Workman Publishing Company

Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals

“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!”  —Amanda Hesser and Merrill Stubbs, cofounders of Food52  In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can …

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Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie

It’s a fact: Americans love tots, and last year consumed 3.5 billion of them. And not just at home. From fast-food joints to high-end restaurants, chefs are joining the tot trend, serving exotically spiced tots or fun mash-ups like Totchos, with tots replacing the corn chips in nachos. But now, prepare for TOT-al domination! Created by mad-genius food …

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S’mores!: Gooey, Melty, Crunchy Riffs on the Campfire Classic

Putting the more in s’mores! While contemplating a traditional s’more, mad genius Dan Whalen, the recipe creator behind Tots!, asked a tasty question: What would happen if you kept the essential s’mores architecture—three layers of gooey, melty, and crunchy—but changed it up? The result? More than 50 playful, irresistible recipes that completely challenge the definition of a s’more. …

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Steak and Cake: More Than 100 Recipes to Make Any Meal a Smash Hit

Discover just how luscious and indulgent both steak and cake can be with Elizabeth Karmel, Southern baker extraordinaire and one of America’s leading pitmasters.   Let them eat cake—and steak! This unique cookbook shares more than 100 recipes that beg to be prepared, paired, and eaten with pure joy. How about a Cowboy Steak with Whiskey Butter followed …

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Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor

“Pure vegetable magic!”—CARA MANGINI, chef and author of The Vegetable Butcher  Ingeniously built around the use of eight umami-rich ingredients—aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast—these 75 recipes are bursting with the sublime, savory fifth taste.   Turn mushrooms into “lardons” for a bold take on Southern black-eyed peas and greens. Caramelize …

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One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses_Using Nuts, Seeds, and Vegetables

Finally, anyone embracing a dairy-free lifestyle (including vegan, paleo, or allergen-free) can make and enjoy the savory goodness of cheese—in one hour or less.   In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s …

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Teeny’s Tour of Pie: A Cookbook

Teeny Lamothe is a young woman on a mission―and the mission is pie. Charming, passionate, determined, Teeny traveled America to work with the country’s best bakers and learn their techniques, tricks, and wisdom. Now she shares the fruits of her apprenticeship―the crumbs and crusts of her crusade―in Teeny’s Tour of Pie, a delectable journey into total pie immersion. …

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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’Mores

Where there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen’s Barbecue! Bible® series to a new generation, comes Project Fire—a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking.     No one knows his way …

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