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- Rowman & Littlefield Publishers 2014; US$ 34.99
Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing over fifty artisanal producers, Cope details the influences, challenges, and evolving identity of these modern craft industries. more...
- Skyhorse Publishing 2014; US$ 17.95
The corner bistro offers all the highlights of French cuisine: crepes, bouillabaisse, ratatouille, and beef bourguignonne—all with rustic flair, simple ingredients, and impeccable flavors. Now, with Maria Zihammou?s French Bistro, you can cook up the authentic tastes of France in your own kitchen. Each recipe shows how intricate meals steeped in culinary... more...
- Reaktion Books 2014; US$ 27.50
Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to mind faster than fish and chips. Sprinkled with salt and vinegar and often accompanied by mushy peas, fish and chips were the original British fast food. In this innovative book, Panikos Panayi unwraps the history... more...
- Taylor and Francis 2014; US$ 45.95
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...
- Ten Speed Press 2014; US$ 40.00
An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly... more...
- Hardie Grant Books 2014; US$ 23.99
Keenly anticipated each year by winemakers, collectors and wine lovers, the Australian Wine Companion is recognised nationally as the industry benchmark. The 2015 edition has been completely revised to bring you up-to-the-minute information. In his inimitable style, James Halliday shares his extensive knowledge of wine through detailed tasting notes,... more...
- Workman Publishing Company 2014; US$ 14.95
It?s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here?s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep. It?s a surprising guide--tequila... more...
- Hodder Education 2014; US$ 47.98
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated... more...
- Crown Publishing Group 2014; US$ 19.99
GLOBALLY INSPIRED RECIPES TO BREW AT HOME With the creativity behind today?s craft-beer revolution reaching all-time heights, both new and experienced brewers are looking to expand their palates. Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world?s most innovative and storied breweries and returned with thirty-three... more...
- The University Press of Kentucky 2014; US$ 19.95
Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking , in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in... more...