With more than 1400 wineries producing many of today's most celebrated labels, North America has become a respected world power in wine production. California Chardonnays now compete with French, and discriminating shoppers can now choose Mexican and Canadian reds in addition to theirEuropean counterparts. The Oxford Companion to the Wines of North America encompasses this fertile region's wine and winemaking with scope and authority, illuminating the major techniques, variations, and key players on the North American scene for the first time in one comprehensive volume. The ultimate compleme... View More...
In the face of supersizing and a fast-food nation, a growing community of organic farmers and food artisans are producing sustainable nourishment that is respectful to the land and rich in heritage, flavor, and passion. In "Fields of Plenty," respected farmer, teacher, and ecology advocate Michael Ableman seeks out these innovative and committed farmers to reveal how the fruits of those who till the soil go beyond taste. From Knolls farm in California, famous for succulent figs tree-ripened to perfection, to an urban farm in Chicago that sustains an entire community, his odyssey takes him to f... View More...
A self-professed candyfreak, Steve Almond set out in search of a much-loved candy from his childhood and found himself on a tour of the small candy companies that are persevering in a marketplace where big corporations dominate. From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved s... View More...
For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now, in My American Dream, she tells her own story for the very first time. Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia's family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working... View More...
Homemade jams without the stress and mess. These jams and jellies are not only yummy on toast and biscuits, but they also turn fish to delish, go neat with meat, and dress up cheese in a breeze For the creative cook who has no time to spare, Jams and Jellies in 30 Minutes or Less is the answer. Simple cooking directions and ingredients are the keys to quick and successful refrigerator jams that can be eaten the same day they're prepared, or savored for up to three weeks. No canning required Pineapple Pleasure Onion Jam Tomato Ginger Jam Southern Ambrosia Sour Orange Marmalade Freezer Blac... View More...
It wouldn't be the holidays without cookies and cocktails These ever-popular recipes, culled from Chronicle Books' best cookbooks through the years, make the perfect collection for anyone planning a festive little f te. With 12 classic cookies and 12 sparkling cocktails, ranging from Chocolate Peppermint Cookie Bark and Pistachio and Cranberry Biscotti to Blood Orange Martinis and Champagne Cocktails--these evergreen favorites will always make the gathering merry and bright. View More...
An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original editionAlmost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and... View More...
Christmas Sweets transforms the holiday table into a winter wonderland From boxes of homemade candy brimming with Chocolate Fudge or Almond-Butter Toffee to cookie jars filled with Pecan Lace Cookies or Apricot-Pistachio Bars, this collection of recipes and decorations will make gift-giving extra sweet this year. Beautifully illustrated with gorgeous color photography, each festive project celebrates the season and offers inspiring craft ideas using sweetsboth homemade and store bought. Holiday guests will delight in stealing a treat from a Candy Wreath and getting caught under the CandyAcorn... View More...
When author Jennifer Brennan lived in Guam, she saw and sampled the bounty of delights that can only be found in the lush Pacific Islands: exotic meats, unusual seafoods, and extraordinary fresh fruits and vegetables, all brought together with flavors and spices in delicious new combinations.Tradewinds and Coconuts presents the cuisine and culture of the Pacific Islands with recipes, personal anecdotes, descriptions of native ingredients, and original artwork. Tradewinds and Coconuts is a cookbook, a reminiscence, and a colorful glimpse of island living. Inside the home cook will learn about: ... View More...
Women take back the light Finally, a grilling cookbook that puts gals in charge of the coals. Dressed to Grill is certain to appeal to the way women cook today: fast and furious, with, of course, a healthy nod to low-fat ingredients. Heres every aspect of modern grilling girl-dom-from Animal Magnetism Steak for that hot date to How Could I Be Sarong if the romance goes sour. Toss in some wild drinks and a chapter with tips on how to light a grill, what charcoal to buy, as well as what types of wood work best for smoking, and girls everywhere will be declaring their grilling independence. View More...
The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City's most popular and revolutionary Italian restaurants.Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks ... View More...
The chef of Momofuku cooks at home . . . and that means breaking the rules that chefs, magazines, and everyone else tell you about, so you can get a great dinner done fast. Being a chef can make you the worst kind of home cook. Either you're too fussy when dinner just needs to be on the table or, as Momofuku chef Dave Chang will tell you about his early years in the industry, you just . . . never cook at home. But now, with a family to feed, Dave faces the same challenges as any home cook: how to make something as delicious as possible, in the least amount of time possible, with as little mes... View More...
Unadulterated and pure, real chocolate is truly good for you-rich in minerals, antioxidants, and a natural antidepressant. At last, free yourself from the guilt of eating and enjoying chocolate with these sensuous recipes that satisfy both mind and body. For Chantal Coady, real chocolate is definitely a miracle food. Proprietor of the Rococo shop on London's Kings Road--a place of pilgrimage for chocolate lovers from all over the world--Chantal is evangelical in her zeal to remind the world of the marvel real chocolate is. Her mission is to distinguish real chocolate made with all-natural ingr... View More...
Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations. View More...
In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America's favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals--Italian style. These unpretentious and delicious meals are at the center of some of Giada's warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy ... View More...
