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Most popular at the top
- Ten Speed Press 2011; US$ 20.00
With food-truck fever sweeping the nation, intrepid journalist Heather Shouse launched a coast-to-coast exploration of street food. In Food Trucks , she gives readers a page-by-page compass for finding the best movable feasts in America. From decades-old pushcarts manned by tradition-towing immigrants to massive, gleaming mobile kitchens run by... more...
- Ten Speed Press 2010; US$ 24.99
Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality. Thankfully, a cocktail renaissance... more...
- Wiley 2010; US$ 19.95
A newly revised second edition of the ultimate bartender's Bible This up-to-date, practical, and easy-to-use guide presents recipes for hundreds of cocktails and mixed drinks, plus step-by-step directions for making virtually every popular mixed drink, both contemporary and classic-from an A.B.C. to a Zorbatini. Plus, the book includes full coverage... more...
- Diplomica Verlag 2008; US$ 49.51
Esskultur ist weitaus vielschichtiger als der Begriff im ersten Moment vermuten lässt. Daher ist es Ziel dieser Studie, zunächst einen umfassenden Überblick über die deutsche Esskultur zu geben. Dafür soll herausgearbeitet werden, von welchen kulturellen Errungenschaften sie beeinflusst wird und welchen Trends sie folgt. Der erste Teil des Buches beschäftigt... more...
- Simon & Schuster 2010; US$ 39.99
Over the past twenty-five years, renowned critic Robert M. Parker, Jr., has visited both legendary and fledgling wineries all over the world and has tasted hundreds of thousands of wines. Only a fraction of those wines have earned his highest ratings and are considered by him to be truly legendary. In his latest book, Parker brings together what he... more...
- RCR Creative Press 2009; US$ 15.99
As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook—without a single recipe. The book?s 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The... more...
- Running Press 2010; US$ 22.95
Great American Craft Beer takes readers on a passionate and informative journey through the most palate pleasing ales and lagers produced in America today. Built on the inalienable truth that there is a beer out there for everyone, the book directs readers to focus on the flavors they already enjoy tasting, such as sweet fruits, roasted coffee,... more...
- Farrar, Straus and Giroux 2008; US$ 16.99
A leading importer of limited-production wines of character and quality takes us on an intimate tour through family-owned vineyards in France and Italy and reflects upon the last three decades of controversy, hype, and change in the world of wine In the late 1970s, Neal I. Rosenthal set out to learn everything he could about wine. Today, he... more...
- Hardie Grant Books 2006; US$ 79.95
From deep, supple and mouthfilling Shiraz to golden botrytised Riesling, from delicious gooseberry and grassdriven Sauvignon Blanc to the generosity of sunkissed Chardonnay, the ancient continent of Australia produces wines that equal the best in the world. The enormous geographic variations in Australian landscapes and soils ensure that every variety... more...