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Most popular at the top

  • Rawliciousby Peter Daniel; Beryn Daniel; Victoria Boutenko

    North Atlantic Books 2012; US$ 16.95

    No longer on the outermost fringe of the food world, the raw food diet is becoming increasingly mainstream as its health benefits have become clearer and celebrities such as Demi Moore become enthusiastic converts. Eager to show that a diet that includes a high percentage of raw foods is not difficult to achieve, chefs Peter and Beryn Daniel created... more...

  • Asian Cocktailsby Holly Jennings; Christine Leblond; Gorta Yuuki

    Tuttle Publishing 2009; US$ 14.95

    Thirsty? Open up this cookbook and you?ll find recipes for over 90 delectable cocktails, all with comprehensive instructions and detailed instructional photos. Not only is this a collection of exotic drinks, but it also doubles as an all-inclusive bar guide. This book contains the combined knowledge of 15 master mixologists from five different countries... 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 BurgerŪ 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...

  • Pairing Wine and Foodby L. J. Johnson-Bell

    Burford Books 2012; US$ 16.95

    An authoritative guide that addresses not only the concepts of wine and food pairings in the context of modern cuisine, but also offers comprehensive, specific food-and-wine pairings, and a reverse index of foods that go with specific wines. more...

  • Think Like a Chefby Tom Colicchio

    Potter/TenSpeed/Harmony 2012; US$ 24.00

    "In Think Like a Chef , Tom has opened the door to his culinary process and explained--in straight terms--how his very personal style is actually based on a simple logic that can be employed successfully by anyone who simply loves great food."         --Danny Meyer more...

  • Principles and Practices of Bar and Beverage Managementby James Murphy

    Goodfellow Publishers Ltd 2013; US$ 48.00

    A comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts. more...

  • Scotchby Robert Bruce Lockhart

    Neil Wilson Publishing 2012; US$ 14.57

    A classic work on Scotch and its origins, Lockhart's book has long been regarded as a whisky classic. Including the foreword written by his late son in 1995, fully updated and revised, this book covers some of the lesser known episodes in the industry's history. In particular the author's family's involvement with Balmenach Distilery on Speyside is... 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...

  • Moosewood Restaurant Favoritesby The Moosewood Collective

    St. Martin's Press 2013; US$ 30.99

    Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts. Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they're cooked now-increasingly... more...

  • The French Market Cookbookby Clotilde Dusoulier

    Potter/TenSpeed/Harmony 2013; US$ 22.50

    Cook from the farmer?s market with inspired vegetarian recipes?many of which are gluten-free and dairy-free?with a French twist, all highlighting seasonal produce.   Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways... more...