Archives de catégorie : Cookbooks, Food & Drinks

FEED THE PLANET de George Steinmetz et Joel K. Bourne Jr.

Acclaimed photographer George Steinmetz documents the awesome global effort that puts food on our tables and transforms the surface of the Earth.

A Photographic Journey to the World’s Food
Photographs by George Steinmetz; Text by Joel K. Bourne Jr.
Abrams, October 2024

Do you know where your food comes from? To find out, photographer George Steinmetz spent a decade traveling to more than 36 countries, 24 US states, and 5 oceans documenting global food systems. In striking aerial images, he captures the massive scale of 21st–century agriculture that has sculpted 40 percent of the Earth’s landmass. He explores the farming of staples like wheat and rice, the cultivation of vegetables and fruits, fishing and aquaculture, and meat production, showing us both traditional farming in diverse cultures and vast agribusinesses that fuel international trade. From Kansas wheat fields to a shrimp cocktail’s origins in India to cattle stations in Australia larger than some countries, Steinmetz tracks the foods on the world’s tables back to land and sea, field and factory.

With text by veteran environmental journalist Joel K. Bourne Jr., Feed the Planet brings the impact of visual images, accompanied by clear explanations and accurate information, to one of humanity’s deepest needs, greatest pleasures, and most pressing challenges: Bringing nutritious and sustainably produced food to the Earth’s growing population.

George Steinmetz is an award–winning documentary photographer whose large–scale projects on pressing global issues have been published in National Geographic magazine, the New York Times, and many other leading publications. His books for Abrams include The Human Planet (2020), New York Air (2015), Desert Air (2012), Empty Quarter (2009), and African Air (2008). He lives in New Jersey with his wife, journalist Lisa Bannon.

Joel K. Bourne Jr. is an award–winning environmental journalist and the author of The End of Plenty: The Race to Feed a Crowded World (2015). He is a former Senior Editor for the Environment at National Geographic magazine, where he remains a frequent contributor covering agriculture, energy, and environmental issues around the globe. He lives with his family in Wilmington, North Carolina.

SUPPER WITH LOVE de Michelle Braxton

Michelle Braxton has always believed that the secret ingredient to any dish is love, and that the best part of any meal is the joy that comes with sharing food with the people you care about. She founded her blog Supper with Michelle as a way to celebrate vegetables and spread the joy and happiness she finds in plant-forward and pescatarian cooking. With over 85 recipes, Michelle shows just how simple, nourishing, and flavorful plant-forward meals can be.

Vibrant, Delicious, and Comforting Plant-Forward and Pescatarian Recipes for Every Day
by Michelle Braxton
Harvest, January 2024

In SUPPER WITH LOVE, Michelle shares her very personal journey of food, love, and life. With some of her favorite beautifully photographed recipes for vibrant and satisfying salads, soups, side dishes, sandwiches, bowls, brinners, and suppers, highlighting natural and in-season ingredients every step of the way. Bringing meatless twists to some classic comfort dishes, she crafts approachable, easy-to-prepare meals that are nourishing and crave-worthy. And as a firm believer in finding the food lifestyle that works best for you, she encourages readers to get into your groove and “freestyle it » by offering countless variations and substitutions for ingredients, ways to “veganize” recipes (if they aren’t already vegan), recipe pairings, and creative ways to repurpose leftovers, so you can enjoy her recipes any way you want. From simple one-pot meals to Sunday suppers, there are recipes for every taste, mood, and schedule.

Though her passion for food was nurtured by her upbringing and childhood in Georgia, Michelle now finds inspiration in cuisines from all over the world. Readers will be inspired with innovative salads like the Strawberry & Halloumi Salad with Creamy Balsamic Dressing and Zesty Ranch Broccoli-Pasta Salad, crowd-pleasing sides like Loaded Smashed Potatoes and Baked Tomato Rice with Castelvetrano Olives, and because Michelle has been coined as the “soup queen”—wholesome soups like Sunshine Dal and blog favorite… Vegetarian Zuppa Toscana, and hearty entrees like the Sunday Night Vegetable Pot Pie and Kitchen Sink Enchilada Casserole.

Supper with Love makes eating your veggies fun, nutritious, and delicious. Whether you’re a vegetarian or an omnivore, a savvy home chef or a total beginner, or looking to feed one hungry mouth or a whole table’s worth, these recipes will not only satisfy, but feed your body and soul. So, pull up a chair, because you’re invited for supper!

Michelle Braxton creates, cooks, and photographs recipes for her popular plant-forward and pescatarian-friendly blog Supper with Michelle. A firm believer in balance for both food and life, Michelle strives to incorporate as many fresh, seasonal, and natural ingredients as possible into her dishes. Preparing every meal with love, Michelle hopes that by sharing her veggie-enthusiastic recipes with the world, others can in return share them with their friends and family and pass on a little bit of that love, too. She lives in Atlanta, Georgia.


The first cookbook to tackle ultra-processed foods (UPFs), teaching you the skills and recipes you need to understand and approach food in a fresh, accessible way so you can live an unprocessed life.

Break Free from Ultra-Processed Foods for Good
by Rob Hobson
Thorsons, January 2024
(via Dorie Simmonds Agency)

Research shows that 1 in 7 of us across the globe is addicted to ultra-processed foods (UPFs), with 1 in 8 children also addicted to UPFs. Often labelled as ‘healthy’, UPFs are everywhere we look – in our shopping baskets, our children’s lunch boxes and our kitchen cupboards. Yet research has shown these foods are synonymous with ill-health and a litany of chronic conditions, such as type 2 diabetes, cancer and cardiovascular disease.

Breaking free from the hold of these cheap, convenient UPFs is one of the best things we can do for our health, but it can feel impossible to know where to begin.

In UNPROCESS YOUR LIFE, expert nutritionist Rob Hobson sets out practical steps and delicious recipes to make your diet fresher and healthier, yet still bursting with flavour.

Helping to navigate the modern food landscape, Rob explains how to identify UPFs, providing handy tips on choosing foods to suit your lifestyle. The recipes have been structured to satisfy all those moments when we are most vulnerable to ultraprocessed foods, such as dinnertime with the kids, quick meals and packed lunches.

Sharing effortless wholefood swaps and tasty recipes that will create speedy meals, freezer favourites, sauces and snacks, UNPROCESS YOUR LIFE presents a simple, satisfying and achievable way to embrace food without the nasties.

Rob Hobson is an award-winning registered nutritionist with over 17 years of experience in the industry and a trusted, go-to voice in the media. He has written hundreds of articles for publications, including the Daily Mail, Women’s Health, Style Magazine, and Hello! magazine.

Rob appears regularly on the radio and has been featured on TV shows, including Channel 4’s Food Unwrapped. Alongside this, he consults for major international brands and has coauthored the best-selling Detox Kitchen Bible and The Art of Sleeping.

REBEL GIRLS COOKBOOK 1 de Rebel Girls Inc.

Ever want to whip up a fun breakfast with your family on Saturday mornings? Struggled to find simple meals that your kids could cook on their own? Wanted to encourage excitement and creativity around food and cooking?

by Rebel Girls Inc.
Ten Speed Press, October 2024

In this truly kid-friendly cookbook, REBEL GIRLS COOKBOOK 1 shares tips, tricks, and stories to excite and empower young people in the kitchen.

This cookbook will guide your 8-12 year old, whether a seasoned chef or first-time cook, through more than 100 kid-tested recipes, from quick weekday breakfasts to show-stopping desserts—with plenty of vegan and vegetarian options, too. Peppered throughout are fun culinary history facts, social and emotional learning questions, and advice from female celebrity chefs like Ali Slagle and Priya Krishna. Rebel girls everywhere will get a boost to their confidence and a feeling of accomplishment after trying new techniques and recipes in the kitchen.

We also have two more Rebel Girls cookbooks planned for October 2025 and October 2026, respectively. Please ask us for a list of publishers for Rebel Girls.

Rebel Girls is a global empowerment brand dedicated to raising the most inspired and confident generation of girls. They empower girls to dream big, believe that amplifying stories of real-life women can lead to a more equal world, and show that girls can and should do everything. They’ve accumulated a number of accolades across media platforms, including a Webby’s People Choice Award for their podcast. Their previous books, GOOD NIGHT STORIES FOR REBEL GIRLS and GOOD NIGHT STORIES FOR REBEL GIRLS 2, were New York Times bestsellers.


Bëtul’s book transports readers to a vintage 19th century kitchen where we delight in recreating her doable and inspiring recipes.

75 Recipes for Savory and Sweet Doughs
by Bëtul Tunç
Ten Speed Press, October 2024

Bëtul Tunç began creating vintage-style videos with her unique aesthetic and met with an incredible response. One of her first videos, featuring punch-down dough, went viral, amassing nearly 2 million views—an astounding achievement for a page with fewer than 30,000 followers at the time. This marked the inception of a new trend, with countless other punch-down videos mimicking her signature style. Bëtul’s follower count skyrocketed to 5 million in just a year, propelled by the interest in her vintage style videos and her ability to make these sometimes-complex dough recipes look easy and doable (her Instagram account now sits at 8.3M).

In her first cookbook, Bëtul shares recipes broken down by leavened and unleavened dough. Within those two categories the book shows us how to create basic doughs (for bagels, pita, ciabatta, and muffins), sourdoughs (for pizza dough, bread, foccacia, and brioche), enriched doughs (for croissants, cardamom buns, buttermilk dinner rolls, and burger buns), pasta dough (for pastas, noodles, dumplings, and boreks), and finally an entire section on the Turkish recipes that inspire her (Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma’s Lavash).

Bëtul Tunç is a baker originally from Turkey, and the founder of the social media phenomenon Turkuaz Kitchen with more than 9 million followers across Instagram and TikTok.