A chic, polished guide to creating your dream kitchen from the cofounder of Waterworks, with hundreds of images and practical advice. The kitchen is the heart of the home, the destination of every party, everyone's favorite gathering spot, where style and functionality must go hand in hand. Designing a kitchen is a vastly complicated affair, involving an array of appliances (movable and fixed) and storage zones, not to mention addressing the kitchen's role as a multifunctional social arena to be used from very early in the morning until late into the night. Creating a timeless, high-functioning space is daunting indeed. Where is one to begin? In The Perfect Kitchen, Waterworks cofounder Barbara Sallick explores the process of designing a kitchen in great and beautiful detail, from surfaces and finishes to storage, cabinetry, and hardware. The book is enriched by dozens of images of kitchens by esteemed designers such as Steven Gambrel, Gil Schafer, and Suzanne Kasler; essays by top food icons including Julia Turshen and Melissa Clark about their own kitchens; and important, how-to advice. Combining evocative, informative photography with an authoritative, engaging narrative, The Perfect Kitchen is an essential, lasting resource that will appeal to discerning homeowners and professionals alike looking for upscale visual inspiration and design advice.

The spaces we cook in have come a long way from the smoke- and heat-filled corners that were used as kitchens in medieval houses. Today kitchen culture is led by an impressive array of hi-tech gadgetry and designer-conceived utensils which give even the amateur cook an over-abundance of choice. But when and why did the major events in this evolution take place? Who or what brought about the progression from ice houses to the first refrigerator, from roasting spits turned by servants to childproof kitchen ranges? For the first time, "The Book of Kitchens" retraces the fascinating history of the kitchen space, its appliances and utensils, from Antiquity to the present day. The author Anthony Rowley, a distinguished cultural historian, reveals the origins of the kitchen, centered around the basic sources of fire and water, and the first appearances of modern elements such as the gas stove and the refrigerator. He unveils the history of the spectacular array of utensils that the modern kitchen has acquired, and looks at how kitchen design has been adapted to allow for the room's increasingly central role in the definition of the modern home. Along the way, he invites us to explore a variety of kitchens, from the spectacular suite of rooms given over to the head chef and his staff in French Renaissance chateaux to the humble fireplaces of Albrecht Durer's Nuremberg home or Thomas Jefferson's kitchen in Monticello; from a simple, family room in Uruguay to Terence Conran's modern kitchen in his London home. Anthony Rowley's authoritative text is complemented by a unique selection of images, including photographs of kitchens around the world, kitchens famous for their owners or chefs, and kitchens depicted in fine art. At the end of the book, a detailed "Connoisseur's Guide" selects the best international designers and suppliers of kitchen appliances and kitchenware, and gives information on historic kitchens and culinary museums open to the public. Together, the lively text, abundant illustrations, and detailed guide make "The Book of Kitchens" an unequaled source of information and inspiration for all kitchen enthusiasts.

Thirty classically inspired kitchen designs in a contemporary context.

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.