Milk Street is a culinary school, a magazine, and a public television show with Christopher Kimball as the driving force behind it. Kimball, one of Epicurious' 100 Greatest Home Cooks of All Time, has promised “to change the way you cook.” Using new approach in the kitchen, home cooks can elevate the quality of their cooking.


Milk Street, is the first cookbook connected to Milk Street's public television show, delivering more than 125 new recipes arranged by type of dish: from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts. The recipes teach a simpler, bolder, healthier way to cook that will change your cooking forever.

2018 James Beard Cookbook Award Nominee.

Chef Jody Williams’ food is a blend of traditional French and Italian styles to which she adds her own personal twist. She wanted the book to have a tactile feeling, so it was case bound and printed on uncoated paper stock. The photographs were taken by Gentl & Hyers, and add a chairo scuro moodiness to the atmospheric shots and recipes.

For Grand Central Life & Style

Shortlisted as one of the best cookbooks of 2015 by Food52

Freds at Barneys is a New York institution, located in the Barneys store on Madison Avenue. The book is a brief history of the restaurant and was shot on location, featuring many of menu favorites from James Beard Foundation nominated chef Mark Strausman. The photographs reflect the sophisticated style and environment of the restaurant. The book also follows the Barneys design guidelines and fits within the overall brand.

Two years in the planning and design, Daniel Boulud's My French Cuisine is a 416 page magnum opus divided into three sections. Part one covers recipes from Restaurant Daniel, each recipe shot seasonally as ingredients became available. In part two Daniel and writer Bill Buford recreate ten classic, almost forgotten, french iconic dishes each documented with an essay by Buford. Part three covers recipes that can be made at home, by home cooks. Photographer Thomas Schauer captured the dishes and iconic process shots.

Art Direction and Design

For Grand Central Life & Style

Celebrity chef Richard Blais, winner of Top Chef All-Stars, is known for his playful character, and famous for his daring use of science in his cooking. This book shares personal recipes that he cooks at home with his family. The design plays on his effervescent personality with oversized headings and use of behind the scenes and family shots.

For HMH

Top Chef Bryan Voltaggio wanted a clean modern aesthetic that is reflected in his restaurants and the presentation of plated food. The approach was clear functional typography and white space, set off against clean food photography. The book is targeted towards the home cook, and includes many step-by-step and tips.

For Little, Brown

The Food Network's Iron Chef Masahuru Morimoto takes us step-by-step through his signature dishes. Inspired graphically by Morimoto's respect for the essence of things, this book details the chef's profound knowledge of his ingredients, his precise technique, and the inventive aesthetic of the finished dish. Photographs by Quentin Bacon.

Art Direction and Design

For Dorling Kindersley Publishing

Awards:
Winner 2 Awards at the IACP Cookbook Awards, 2008

James Beard Nomination, 2008

Best selling author Dr. Andrew Weil, opened the True Food Kitchen in Phoenix AZ, with chef Michael Stebner and restaurateur Sam Fox. Their mission two-fold, every dish served must be delicious and also promote the diner's well-being. This book brings that philosophy home with appetizing natural recipes. Photographed by Ditte Isager.

For Little, Brown

Egg by Michael Ruhlman. The cover features a diagram showing some of the infinite possibilities of cooking with eggs. A expanded version of the diagram that references all of the recipes, was made into a poster that was inserted in the back of the book.

The book covers a broad range of egg recipes, from poached eggs, soufflés and detailed step-by-step process shots to pasta and seafood roulade.

For Little, Brown

Charlie Palmer's American Fare, is a collection of chef Charlie Palmer's favorite recipes, that he loves to cook for friends with family.

Charlie wanted the book to reflect his brand aesthetic: clean and modern. Simple typography walks the home cook through the steps and large images inspire the reader.

For Grand Central Life & Style

Fast Food, Good Food by Dr. Andrew Weil, is the follow up to his previous book True Food. The recipes focus on how to prepare quick healthy meals that are also good for you.

For Little, Brown

Claire Robinson is the host on the Food Network's, 5 Ingredient Fix and Food Network Challenge. This book follows the concept of her show, recipes that only use of five ingredients or less.

The look uses subtle colors, elegant typography - "Parisian" feeling was

The brief from Claire was that the book should feel "Parisian" The look uses subtle colors, elegant typography, and ornaments to complement the props and food styling.

For Grand Central Life & Style

For Marc Murphy chef and judge on Food Network's Chopped, debut book he is bringing his signature advice of 'Season with Authority' to the home cook. Clean modern typography complemented by large food shots.

For Houghton Mifflin Harcourt

Sal and Fran are the chefs behind the 'Artichoke Pizza' restaurants. In the great Italian-American tradition of recipes handed down over generations, this book records their family recipes and stories, and some of their secrets behind their famous Staten Island pizza pie.

Farmhouse Rules is a popular Food Network show hosted by Nancy Fuller. Photographed on her upstate NY farm, the book spans a year of farm living, family and seasonal recipes. There are many stories and quotes, showing a personal side of Nancy.

For Grand Central Life & Style

Vegan Cooking for Carnivores by Roberto Martin. Roberto was the personal chef to Ellen DeGeneres and Portia de Rossi, who described his approach to recipes as; "Instead of making vegan food, he made food vegan."

To put a fresh, bold face on vegan food, the book uses strong typography and colors for recipe titles and chapter openers. Photographs by Quentin Bacon

For Grand Central Life & Style

Gluten-Free Girl American Classics Reinvented, is the sequel to the James Beard award winning Gluten-Free Girl Everyday. Based upon Shauna and Daniel Ahern's travels across the US and their popular blog. The brief was to create a modern looking book that was pragmatic and accessible.

For Houghton Mifflin Harcourt

The Modern Baker for Chef Nick Malgieri, the Baking Dean at Institute of Culinary Education (ICE) updates classic baking recipes, from breads to cookies. We worked closely with the chef to create a warm, modern environment for the food to be shot in, along with many detailed step-by-steps shots.

Awards: Nominated in the 2009 IACP Cookbook Awards

For Dorling Kindersley

Kate Zuckerman was the pastry chef at New York’s renowned Chanterelle restaurant (now closed). The Sweet Life combines aesthetics and science, the hows, and whys of baking. We worked closely with photographer Tina Rupp, art directing the shoot to capture not only beautiful food shots but also the mood and elegance of the restaurant.