Equal parts cookbook and memoir, Laurie Colwin's "Home Cooking" combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone in the Kitchen with an Eggplant," "Repulsive Dinners: A Memoir," and "Stuffed Breast of Veal: A Bad Idea." "Home Cooking" is truly a feast for body and soul.

    Kermit Lynch's recounting of his experiences on the wine route and in the wine cellars of France takes the reader through the Loire, Bordeaux, the Languedoc, Provence, Northern and Southern Rhone, and the Cote d'Or.

    Discover the secrets of whiskey's aromas and flavors, the stories behind great distilleries, and expert tasting notes in this updated edition originated by one of the most highly respected commentators in the whiskey world, Michael Jackson.From grain to glass, Whiskey tells you everything and anything you'll ever want to know about whiskey, from storing and serving whiskey, to whiskey cocktails, to pairing whiskey with food.In addition to a refreshed design, this updated edition includes the recent names in whiskey today, a new section devoted to American craft distilleries, and the addition of new distilleries from across Europe, Africa, Asia, and Australia.This beautiful coffee table book makes a high-quality gift or self purchase.

    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

    Inspired by Mamma's simple, old-fashoined home cooking, the beloved movie and television star shares a scrumptious collection of treasured family recipes -- all topped with the zest of his humor and warmth. Dom regales us with colorful anecdotes about growing up in Bensonhurst, an Italian section of Brooklyn...the kitchen that was the center of his universe...and what it was like having a lively, loving mother who would cook a five-course meal for you at the drop of a fork.

    Included are: His grandmother's favorite Peppermint Candy Ice CreamHis Aunt Cora's Banana Layer CakeSpecial Sauces like Rum-Butter Sauce and Praline SauceSpecial Coffee and Teatime favoritesDivinities and Brittles and old-fashioned ShortbreadApplejack IceBlueberry Brown Betty

    Due to popular demand, Absinthe: History in a Bottle is back in paperback with a handsome new cover. Like the author's bestselling The Martini and The Cigar, it is a potent brew of wild nights and social history, fact and trivia, gorgeous art and beautiful artifacts. As intoxicating as its subject, Absinthe makes a memorable gift for anyone who knows how to celebrate vice.

    An introduction and a guide to the food, wine, and customs of Catalonia features recipes and cooking techniques for these regional dishes.

    An encyclopedia of terms, techniques, ingredients, equipment, and more than 600 recipes.

    More than 250 recipes brought to America from every corner of the world:

    [It] . . . is not just a recipe book but a piece of man's history."--Arrigo Cipriani"Delectable."--Booklist"For the rice lover . . . this well-crafted book is a unique source."--Chicago TribuneRisotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.Here is just a sampling of the many delicious risotto variations you'll find:* Scallops, Shrimp, and Mushrooms* Lamb with Egg and Lemon Sauce* Turkey, Red Peppers, and Tomatoes* Prosciutto, Chicory, and Fontina* Monkfish in Tomato Basil Cream* Chicken with Olives* Mussels in White Wine* Sausage, Artichoke, and Peas* Fresh Tuna and Curry* Veal in White Cream SauceIn addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

    Children of all ages will enjoy the wide variety of over 200 recipes for rolling, slicing, baking, icing or decorating cookies. For community events like bake sales, lunch box treats, after-school snacks, or for any festive occasion, you'll find a cookie recipe to suit every need, every taste, every age and every time of year.

    In Memories of a Non-Christmas Lover's Christmas, Bert Greene who is a Christmas lover recounts the first Christmas dinner he put together after the Great Depression, much to his mother's voiced chagrin although she secretly was footing the bill. Following the story are six marvelous dessert recipes from his mother's own Christmas dessert buffets, including creamy and decadent Pineapple Bavarois and Triple-Nutted Strudel, a crispy confection of buttered phyllo sheets and chopped almonds, hazelnuts, and walnuts. Beatrice Ojakangas prepares a smorgasbord of traditional cardamom-scented, Scandinavian Yuletide dishes still served in the Midwest, including Swedish Saffron Bread and Gorokakor, a Norwegian cookie. We travel back to the family farm in Cesenatico, Italy with Marcella Hazan to celebrate the first Christmas home after the war, a bittersweet memory of food and family (and Capeletti in Brodo) triumphing over the ruins left by retreating Germans and advancing Allies. Many more revelers add to the mix, including Martha Stewart, Jacques Pépin, Maida Heatter, and Betty Fussell. There are more than 150 recipes for an international array of Christmas favorites, including Jansson's Temptation- Swedish scalloped potatoes with anchovies, a Grand Marnier-flavored Eggnog recipe from Jehane Benoit in Quebec, and Lee Bailey's fine Southern Turkey and Corn-Bread Dressing.Originally published in 1988, a few references to the Soviet Union and little descriptions such as Bryan Miller's reign as current restaurant critic for the New York Times are slightly funny and jarring, but in no way diminish the loveliness of the recipes and memories.

    Keith Floyd's latest gastronomic journey taes him all over the British Isles and Ireland to discovr whether British cookery deserves the truly appalling reputation it has gained for itself.

    This fascinating, readable volume is filled with enticing, detailed information about more than thirty different Incan crops that promise to become important contributors to the world's food supply. The New York Times Book Review calls Lost Crops of the Incas a book that will ..". inspire those with an interest in agriculture and an entrepreneurial spirit to experiment with these obscure plants of the Inca Empire."