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- Reaktion Books 2015; US$ 18.00
What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world?s pantry. In this book, Zachary Nowak digs deep into the history... more...
- Wiley 2011; US$ 19.99 US$ 15.99
Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows... more...
- Potter/TenSpeed/Harmony 2013; US$ 28.99
Enjoy life. Drink tea. Celebrate often. Tracy Stern is passionate about tea. She has created wildly popular lines of teas and tea-based beauty products and has hosted hundreds of stylish tea parties to celebrate all sorts of occasions. She has introduced a new generation to the pleasures of tea without any of its traditional stuffiness. In Tea... more...
- Potter/TenSpeed/Harmony 2010; US$ 22.99
While some may wonder, ?Does the world really need another flavored vodka?? no one answers this question quite so memorably as spirits writer and raconteur Jason Wilson does in Boozehound . (By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink... more...
- Random House 2011; US$ 14.09
Take a warm summer's day, a secluded spot in the dappled shade, a blanket and a bottle of wine, friends and family, and a spread of delicious homemade food, and you have that timeless rustic idyll - the Great British picnic. Perfect picnic food is simple, elegant and delicious, based around much-loved classics. Hilda Leyel, who wrote this book in... more...
- Wiley 2011; US$ 15.95 US$ 11.17
The Margarita. It’s the drink that puts the "happy" in happy hour. A beguiling elixir of tequila, citrus, and sweetness that’s guaranteed to go down easy—and put a smile on your face. The Classic Margarita—perhaps named after Margarita Sames, or maybe Margarete, a descendent of Ponce de Leon, but do we really care?—is... more...
- Potter/TenSpeed/Harmony 2012; US$ 35.00
A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn?s informal gatherings. One of the leading female chefs, Cindy Pawlcyn has selected her favorite international recipes in this collection of complete menus from around the globe. A culinary world tour from Turkish Tomato... more...
- Potter/TenSpeed/Harmony 2012; US$ 45.00
In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one.... more...
- Ebury Publishing 2012; US$ 36.65
Alex Mackay is the chef who runs Delia Smith's renowned cookery school in Norwich; a man she has described as having a 'rare and special gift' for cookery. After working with Raymond Blanc, first as a sous-chef at Le Manoir au Quat' Saisions then as Director of Blanc's cookery school, in 2000, Alex and photographer Peter Knab opened Le Baou d'Infer,... more...
- Wiley 2012; US$ 19.95 US$ 15.96
An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating,... more...