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Most popular at the top

  • Speakeasyby Jason Kosmas; Dushan Zaric

    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...

  • The World's Greatest Wine Estatesby Robert M. Parker

    Simon & Schuster 2010; US$ 75.00

    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...

  • Bittersby Brad Thomas Parsons; Ed Anderson

    Ten Speed Press 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...

  • Reflections of a Wine Merchantby Neal I. Rosenthal

    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 is... more...

  • Wine Atlas of Australiaby James Halliday

    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...

  • 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...

  • Sweet Cream and Sugar Conesby Kris Hoogerhyde; Anne Walker; Dabney Gough

    Ten Speed Press 2012; US$ 24.99

    San Francisco?s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich,... more...

  • Tasteby Barb Stuckey

    Atria Books 2012; US$ 17.00

    Whether it?s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can?t tolerate others. Now, in Taste What You?re Missing , the first book that demystifies... more...

  • A History of English Foodby Clarissa Dickson Wright

    Random House 2011; US$ 13.67

    In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.... more...

  • WJEC Hospitality and Catering for GCSEby Judy Gardiner; Jacqui Housley

    Hodder Education 2009; US$ 31.98

    A new edition of the only textbook for WJEC GCSE courses in Catering and Hospitality & Catering. more...