• Knuckles


    Edward Bishop’s limited edition book, Knuckles, is a groundbreaking photographic collection. The people in the book use their bodies for artistic expression, becoming both the artist and the canvas. Knuckles captures these emotions and insights in a way that will make you react and appreciate the artists’ perspective.

  • Where to Eat Pizza

    Where to Eat Pizza

    Whether you fancy a thin New York slice or a cheesy, thick deep-dish pie, your search from the perfect pizza now has a map. In Where to Eat Pizza, over 1,000 food experts and aficionados from around the world reveal their insider tips on where to find the ultimate slice. Featuring more than 1,700 worldwide pizzerias, this guide includes detailed city maps, reviews, key information and all the expert tips you need to satisfy your quest.

  • The Man Who Made Things Out of Trees

    The Man Who Made Things Out of Trees

    In The Man Who Made Things Out of Trees, Robert Penn chronicles his journeys around the world, meeting people who work with and appreciate the possibilities and beauty of crafting with ash wood. He also delves into our complicated relationship with forests and the growing needs for conservation.

  • Food & Beer

    Food & Beer

    With the ever-expanding collection of premium craft beers, the time is right to learn how to pair beer with food. In the debut book by Danish gypsy brewer Jeppe Jarnit-Bjergso and Canadian chef Daniel Burns, Food & Beer, you’ll get to the heart of how to elevate beer to the level of wine in fine dining with more than 75 recipes.

  • The Food Lab

    The Food Lab

    In The Food Lab, Serious Eats’ J. Kenji Lopez-Alt explains the science behind beloved American favorites to teach you how to create great food in your own kitchen. In hundreds of easy-to-make recipes, with over 1,000 full-color images, Kenji will quickly have you pan-frying, charring, and transforming food with new and simple techniques that deliver great-tasting results every time.

  • Scratch & Sniff Guide to Becoming a Wine Expert

    Scratch & Sniff Guide to Becoming a Wine Expert

    Become the wine expert you’ve always wanted to be with the help of mater sommelier Richard Betts. In his humorously illustrated book, The Essential Scratch & Sniff Guide to Becoming a Wine Expert, you’ll learn all the basics of wine–the fruits, the wood, the earth–in a fun and inventive way. With 16 scents, this guide is all about the wine without any of the pretentious attitude.

  • Will Virtual Reality Finally Become Mainstream in 2017?

    Will Virtual Reality Finally Become Mainstream in 2017?

    It may have been a long time coming but many observers are saying that this will be the year that virtual reality really does come of age. It’s had a few false dawns in the past but the combination of expensive hardware and limited technology meant that the potential was never fully realized. But now it does seem like a world is here in which a user can put on a headset, and possibly also a glove, and enter a …cotinue reading

  • Herb: Mastering the Art of Cooking With Cannabis

    Herb: Mastering the Art of Cooking With Cannabis

    In Herb: Mastering the Art of Cooking with Cannabis, chefs Melissa Parks and Laurie Wolf offer over 200 pages of beautifully illustrated recipes so you can all the benefits of cooking with cannabis to the fullest. You’ll find appetizers, entrees and desserts that don’t require any special culinary equipment and elevate the taste of cannabis for maximum enjoyment.

  • Crafted Meat

    Crafted Meat

    Meat is on a roll but no matter how you like yours, whether sliced, minced, on the bone or in a burger, Crafted Meat is just the ticket. Meat’s many forms are merged in this compelling collection of tales of today’s popular meat culture with recipes and recollections from farmers and butchers alike.

  • Stoners’ Delight

    Stoners’ Delight

    With the increase in legalized marijuana use, the Stoner’s Delight cookbook will be at home in most any kitchen. From Space Cakes and Pot Brownies to cocktails, this book lays the groundwork for learning how to enjoy cooking with cannabis. There’s even a special section that explains the different forms of cannabis and how the recipes can be adjusted to fit the weed.