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Most popular at the top

  • The Billionaire's Chefby Neal Salisbury

    CRC Press 2014; US$ 29.95

    A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean ?Puff Daddy? Combs, and Jerry Seinfeld to more than 20 of the world?s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15 years. His new book, The Billionaire's Chef: Cooking... more...

  • Bittersby Brad Thomas Parsons

    Potter/TenSpeed/Harmony 2011; US$ 24.99

    Gone are the days when a lonely bottle of Angostura bitters held court behind the bar.  A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve... more...

  • Botanicalby Paul Wilson

    Hardie Grant Books 2007; US$ 79.95

    Botanical is a dazzling collection of more than 100 recipes by award-winning chef Paul Wilson from the iconic Botanical restaurant. more...

  • Burger Partiesby James Mcnair; Jeffrey Starr

    Potter/TenSpeed/Harmony 2012; US$ 19.99

    Each year, thousands of cooks from coast to coast compete in Sutter Home Winery?s Build a Better Burger® Recipe Contest. Ten of these creative home chefs are flown to Napa Valley each September to participate in the BBB Cook-Off, frequently shown on Food Network Challenge . Burger Parties marks the event?s 20th anniversary with contest-winning burgers... more...

  • California Wine For Dummiesby Ed McCarthy; Mary Ewing-Mulligan

    Wiley 2009; US$ 16.99 US$ 13.59

    Discover the nuances of California wines and increase your drinking pleasure Want to be a California wine connoisseur? This friendly guide gives you the knowledge you need to appreciate these fine wines, showing you how to taste them, select a good bottle, pair wine with food, and much more. You'll see why certain wine regions are renowned and how... more...

  • Cellarmasters in the Kitchenby Wendy Toerien

    Random House Struik 2012; US$ 21.00

    The Cape Winemakers Guild (CWG) ? founded in 1982 and celebrating its 30th anniversary in 2012 ? is an association of South Africa?s top winemakers, committed to maintaining and constantly improving the quality of their wines, thereby serving as role models for the Cape wine industry as a whole to uphold and build on the reputation of South African... more...

  • CloneBrews, 2nd Editionby Tess and Mark Szamatulski

    Storey Publishing, LLC 2010; US$ 17.95

    Brew your own clones of Magic Hat #9, Ithaca Brown, Moose Drool, Samuel Adams Boston Ale, and 196 more commercial beers! Revised, improved, and expanded, this second edition of CloneBrews contains 50 brand-new recipes, updated mashing guidelines, and a food pairing feature that recommends the best fare to match every beer. With basic brewing equipment... more...

  • Essen ohne Sinn und Verstandby Brian Wansink; Sonja Hauser

    Campus Verlag 2008; US$ 14.00

    Hauptbeschreibung Wir essen mehr als nötig ? nicht nur, weil wir Lust aufs Essen haben. Unsere Gewohnheiten spielen dabei genauso eine Rolle wie die Umstände, unter denen wir Nahrung zu uns nehmen. Und nicht zuletzt verführt uns die Lebensmittelindustrie mit subtilen Tricks. Dieses Buch vermittelt ganz praktisch, wissenschaftlich fundiert und mit... more...

  • The Essential Cocktailby Dale Degroff

    Potter/TenSpeed/Harmony 2010; US$ 35.00

    Dale DeGroff is widely regarded as the world?s foremost mixologist. Hailed by the New York Times as ?single-handedly responsible for what?s been called the cocktail renaissance,? he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City?s Rainbow Room. It was there in 1987 that he not only reintroduced the... more...

  • Food History Almanacby Janet Clarkson

    Rowman & Littlefield Publishers 2013; US$ 214.99

    The Food History Almanac, covering 365 days of the year, is chock full of information and anecdotes relating to food history from around the world from medieval times to the present. more...