Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

    Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Throughout it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes, while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

    Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals. A groundbreaking book on eliminating the "rubbish" from your diet and maximizing the pleasures of the table, from British food personality Hugh Fearnley-Whittingstall. Original edition has sold 300,000 copies in Europe. Throroughly Americanized for a North American audience.Reviews"There's something delightful about considering what it would mean to raise animals and then eat them nose to tail, close to the land."‚ÄîNew York Times Book Review Summer Reading issue, cookbook roundup"Fearnley-Whittingstall is on a mission, determined to persuade us that the life he writes about is within our reach...Whatever the topic, he is consistently entertaining."‚ÄîNew York Times MagazineIncluded in the Summer Reading Issue, Cookbook Roundup 6/1/08 in the New York Times Book Review"An intense and heartfelt almanac of raising and eating organic plants and animals without the intrusive use of slaughterhouses, packaging plants, or grocery stores."‚ÄîPublishers Weekly STARRED review‚ÄúLocavore Bible: Cooks so intent on eating locally that they grow their own food will have a definitive tome.‚Äù‚ÄîFood & Wine, 100 to Taste List

    In Nigella Bites, Nigella shares her favorite recipes that are easy to make after a busy day at the office, perfect to linger over during a lazy weekend, or fun to make with kids on a rainy afternoon. All the recipes are delectable to read, dreamy to look at, and, of course, delicious to eat. Whether cooking Pasta E Fagioli or baking Orange Breakfast Muffins, Nigella knows just how to achieve maximum flavor with minimum effort.

    Her goal was modest: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep. Sema is now 94 years old, and four generations of Wilkes help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Junior Blount, among other familiar faces, waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and southern cuisine, the rich volume is a tribute to a way of cooking-and eating-that must not be forgotten.

    Book annotation not available for this title.Title: Understanding Wine TechnologyAuthor: Bird, DavidPublisher: Wine Appreciation GuildPublication Date: 2005/07/31Number of Pages: 265Binding Type: PAPERBACKLibrary of Congress: oc2007034901

    Unusual alcoholic and non-alcoholic beverages discovered by the author on every continent. From Mint Juleps to Shanghai Cossack Punch.

    Presents a wide range of breakfast and brunch recipes including huevos rancheros, bloody marys, corned beef hash, blintzes, Belgian waffles, and hot cross buns.

    Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market.Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.

    To achieve success, a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer's Handbook achieves both objectives in full measure."-Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America"The First Edition of The Recipe Writer's Handbook was a terrific resource, and this revised edition is downright indispensable. It is full of answers to questions about recipe style and substance. Ostmann and Baker have cooked up a delicious addition to any serious food writer's desk."-Mitchell Davis, Director of Publications, The James Beard Foundation"Writing recipes is a tricky business, and anyone who wants to do so successfully should have this book. The tables, glossaries, and charts alone are worth the price, not tomention the authors' generous helpings of good, sound advice."-John Willoughby, coauthor, Thrill of the Grill and How to Cook Meat"The Recipe Writer's Handbook is indispensable in the range and depth of information it offers both the novice and seasoned culinary writer. It contains everything you need to know-all beautifully organized and presented in a handy, easy-to-use format. Ostmann and Baker are masters of their trade!"-Paula Lambert, President of the International Association of Culinary Professionals, founder of the Mozzarella Company, and author of The Cheese Lover's Cookbook and GuideFirst Edition Nominated for Best Food Book, 1999 World Media Food Awards

    For the past 30 years, this London restaurant has attracted the famous and the nonfamous alike with the lure of its superb classical French cooking.Now run by Michel Roux Jr., son of one of the founders, Le Gavroche continues to preserve its high standards, with an emphasis on "modern French" -- classical French cooking with a lighter approach.Le Gavroche Cookbook shares 200 of the restaurant's best and most popular recipes from its long history. Beautifully produced with many black-and-white and color photographs, it's a real treat for the confident cook who wants to re-create fine French recipes at home. There is a wonderful introduction, longer than in many restaurant cookbooks, that shows the standards Le Gavroche follows in its planning and preparation -- plates are washed twice, then polished lightly in a cloth dipped in vinegar and water; tablecloths and napkins are always freshly laundered; and the table decorations are fresh but never overly elaborate. Roux discusses their application for the home cook in preparing for guests, and also offers thoughtful and detailed advice on selecting what to drink, from aperitifs to sweet wine.Arranged by season, the 200 recipes range from simple (Parmesan Galettes for appetizers) to elaborate (Millefeuille of Roast Saddle of Rabbit with Parmesan). With the exception of a few ingredients, such as some of the fish and wild game, most of the ingredients seem easily available in America. A final chapter provides Le Gavroche's recipes for stocks, sauces, and pastries.(Ginger Curwen)

    It is 1835 and Marianne Metcalfe, a daughter of the French nobility, has just wed Joshua, an American pioneer. Together they set off on their new life, headed for the wilds of Indiana. When they arrive, Marianne establishes not only a homestead, but a legacy even more priceless. Each year at Christmastime, she sits down to record in a beautiful journal her memories of the year, the cherished moments of a life. The tradition is embraced across the generations: first by Constance, who has lived through the Civil War; then Anna, born in Germany and whose life spans enormous social changes; Kathleen, with her Irish humor and verve; and Jessie, a war bride-until the album is passed down to the present day, when Jan, a modern mother of two, picks up her pen. In writing about her life, each woman also paints a fascinating portrait of her times. Yet however much things change, however different these women are, they are bound together by one thing: the love of home and family. With virtually every page adorned with nostalgic photographs, charming artwork, and other memorabilia, "The Metcalfe Family Album" is as engrossing to look at as it is to read. Drawing on a rich immigrant heritage, it is also an inspiration to keep our own family traditions alive. Here in this extraordinary book is history as it is lived by ordinary people--"moving, warm and wise, and full of the unexpected.

    The vineyards of Napa Valley. Surfers in Malibu. An Indian village in Yosemite and the Golden Gate Bridge at sunset. Artist Diana Gessler captures the color and character of our third largest and most populous state. In lively watercolors, sketches, and stories, Gessler shares her adventures on the road, driving from north to south--Sonoma to San Diego and beyond. She and her husband, Paul (designated driver and food lover), stop when curiosity or hunger seizes them.With pen and brush, Gessler works on the spot, bringing to life the cities, towns, and countrysides as well as the details that make them special. A great horned owl. A local farm stand. A woman making tortillas on a sidewalk cart. A bunkhouse in the redwoods. Crab traps along the bay. Her intimate journal is filled with colorful people, beaches, flowers, architecture, animals, trails, memorable meals, and movie stars (at least the gates in front of their houses). Very California is organized by region, and each chapter opens with a map and driving route of the area. Peppered throughout are amusing tidbits about all the things that make California so very California. Diana Gessler has created a memento for tourists and an enchanting book for those who appreciate the pleasures of the West Coast.

    Illustrations throughout.