About Wiley

Wiley specializes in publishing print and electronic products for the professional, consumer, scientific, technical, medical, higher-education, and lifelong-learning markets.



Featured Books from Wiley

A Baker’s Odyssey

Celebrating Time-Honored Recipes from America’s Rich Immigrant Heritage

Allergy-Free Desserts

Gluten-Free, Dairy-Free, Egg-Free, Soy-Free and Nut-Free Delights

Bake Until Bubbly

The Ultimate Casserole Cookbook

Betty Crocker Cookbook

Everything You Need to Know to Cook Today

Big Green Cookbook

Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle

Bite-Size Desserts

Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies

Coffee Love

50 Ways to Drink Your Java

Cooking Know-How

Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals

Eating Korean

From Barbecue to Kimchi, Recipes from My Home

Fish Forever

The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Food Styling

The Art of Preparing Food for the Camera

Gluten-Free Girl

How I Found the Food That Loves Me Back . . . And How You Can Too

Gluten-Free Girl and the Chef

A Love Story with 100 Tempting Recipes

How to Cook Everything The Basics

All You Need to Make Great Food

How to Cook Everything Vegetarian

Simple Meatless Recipes for Great Food

How to Eat

The Pleasures and Principles of Good Food

Kneadlessly Simple

Fabulous, Fuss-Free, No-Knead Breads

Mediterranean Clay Pot Cooking

Traditional and Modern Recipes to Savor and Share


King of the Southern Table

Potato Salad

65 Recipes from Classic to Cool

Recipe of the Week: Ice Cream

52 Easy Recipes for Year-Round Frozen Treats


Classical and Contemporary Sauce Making

Slow and Easy

Fast-Fix Recipes for Your Electric Slow Cooker

So Easy

Luscious, Healthy Recipes for Every Meal of the Week

Swim Against the Current

Even a Dead Fish Can Go With the Flow

The Art of Beef Cutting

A Meat Professional’s Guide to Butchering and Merchandising

The Cooking of Southwest France

Recipes from France’s Magnificent Rustic Cuisine

The Elements of Life

A Contemporary Guide to Thai Recipes and Traditions for Healthier Living

The Gastrokid Cookbook

Feeding a Foodie Family in a Fast-Food World

The MediterrAsian Way

A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and Lifestyles

The Soul of a New Cuisine

A Discovery of the Foods and Flavors of Africa

The Sweeter Side of Amy’s Bread

Cakes, Cookies, Bars, Pastries, and More from New York City’s Favorite Bakery

Truly Mexican

Essential Recipes and Techniques for Authentic Mexican Cooking

Vegetarian Times Fast and Easy

Great Food You Can Make in Minutes


Your Complete Guide to Understanding, Selecting, and Enjoying Wine


50 High-Flying Recipes for America’s Favorite Snack

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Wiley’s Content


Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice