Within the book's 176 beautiful, color-photographed pages, former backcountry caterers and professional river chefs Blake Spalding and Jen Castle share their struggles and successes as the coowners of Hell's Backbone Grill. Spalding and Castle began with the goal to meld their ideas of place-based, seasonally appropriate cuisine, right livelihood, environmental ethics and social and community responsibility into a restaurant they would operate with compassion, generosity, loving kindness and grace. They were unaware at the time that given the unusual circumstances of their venture, this plan would be the restaurant's only chance of survival.Located in the heart of the Grand Staircase-Escalante National Monument, Boulder, Utah, was the last town in the nation to receive year-round mail by automobile. Today it has no stoplight, cell phone service, ATM, grocery store or medical facilities. But it has Zagat-rated Hell's Backbone Grill, which despite all odds, has won the acclaim of national and international media. Sixtyfive favorite recipes accompany charming anecdotes, old-fashioned rural wisdom and introductions to captivating local characters, making With a Measure of Grace a warm and earthy, unforgettable read.

    Just Enough Liebling gathers in one volume the vividest and most enjoyable of his pieces. Charles McGrath (in The New York Times Book Review) praised it as a judicious sampling-a useful window on Liebling's vast body of writing and a reminder, to those lucky enough to have read him the first time around, of why he was so beloved. Today Liebling is best known as a celebrant of the sweet science of boxing, and as a feeder who ravishes the reader with his descriptions of food and wine. But as David Remnick observes in his fond and insightful introduction, Liebling is boundlessly curious, a listener, a boulevardier, a man of appetites and sympathy-and a writer who, with his great friend and colleague Joseph Mitchell, deftly traversed the boundaries between reporting and storytelling, between news and art.

    They are members in good standing in the horticultural hall of fame, and Goldman lovingly ponders their case histories and culinary merits both with common and uncommon varieties. She gets glorious help from award-winning photographer Victor Schrager, who brings out their eclectic beauty in more than 150 luminous color portraits. Growing, harvesting, and seed-saving instructions are included for the gardener, and for the cook a selection of recipes that show off the unique, lovely flavors of these versatile vegetables.

    A simple seafood antipasto, a rich polenta with wild mushrooms or strawberries drizzled with balsamic, The Food of Italy provides a mouthwatering taste of a country that loves its food with a passion.

    Describes the culinary tradition of France, including Paris, and offers forty-five recipes for appetizers, main dishes, vegetables dishes, and desserts.Title: Williams Sonoma ParisAuthor: Williams Sonoma (EDT)/ Spieler, Marlene/ Hall, Jean-Blaise (PHT)/ Williams, Chuck (EDT)Publisher: Little Brown & CoPublication Date: 2004/08/01Number of Pages: 191Binding Type: HARDCOVERLibrary of Congress: bl2005003938

    Each book offers an insider's culinary view, with authentic recipes, beautiful photos and in-depth stories to bring to life the foods and flavours of each city.

    Describes the culinary tradition of Catalonia, including Barcelona, and offers forty-five recipes for appetizers, main dishes, vegetables dishes, and desserts.Title: Williams Sonoma BarcelonaAuthor: Williams Sonoma (EDT)/ Richardson, Paul/ Lowe, Jason (PHT)/ Williams, Chuck (EDT)Publisher: Little Brown & CoPublication Date: 2004/08/01Number of Pages: 191Binding Type: HARDCOVERLibrary of Congress: bl2005003931

    The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.

    You prefer fresh ingredients, you appreciate lively flavors, you try to eat healthy. So what's keeping you out of the kitchen? Fear? Boredom with making the same old things? In this book, renowned cooking teacher and innovative California chef John Ash says, "Let's get back in there." Those lucky enough to have learned in the classroom alongside John Ash know that he is an extraordinarily gifted teacher who empowers beginning cooks and kitchen veterans alike to reach new culinary heights. In his celebrated classes, Ash takes the fear out of creative cooking by demonstrating the basics, then encouraging students to dive right in and experiment with the endless possibilities. Now, home cooks can reap the benefits of a private course with John Ash in this enlightening guide to cooking essentials and beyond. John Ash: Cooking One on One features lessons that focus on specific techniques, ingredients, or flavor-makers--vinaigrettes, pestos, and other building blocks that turn ordinary dishes into something special. With each lesson, Ash presents a handful of recipes--variations on a theme that start simply, then progress to reveal more complex combinations. With clear-cut instructions and a dash of charm, Ash helps cooks build confidence in the kitchen and proves that any dish, no matter how intricate, is based on a handful of simple techniques and troubleshooting know-how. This unique new collection of recipes--his first since the IACP Cookbook of the Year From the Earth to the Table--offers savory soups, satisfying main course salads, comforting vegetarian and nonvegetarian entrees, and delectable desserts for every occasion. Pan-Seared Sea Bass with Pineapple Melon Salsa. Mojo-Marinated Skewered Beef. Warm Spinach Salad with Bacon, Apple Cider Dressing, and Oven-Dried Grapes. Mushroom-Ginger Soup with Roasted Garlic Custards. Orange Ricotta Cake with Strawberries. Discover an irresistible assortment of extraordinary recipes prepared with global accents and a light touch. As one of the guiding forces behind California cuisine, Ash uses fats judiciously and encourages cooking with seasonal produce. His final lesson, an introduction to wine, rounds out this groundbreaking cookbook. An unprecedented blend of instruction and inspiration, John Ash: Cooking One on One swings open the kitchen door, stocks the pantry, and invites cooks of all skill levels to dish up fresh, flavorful food at home.