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Most popular at the top

  • 101 Margaritasby Kim Haasarud; Alexandra Grablewski

    Wiley 2011; US$ 15.95 US$ 13.99

    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...

  • Cindy's Supper Clubby Cindy Pawlcyn

    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...

  • Cookingby James Peterson

    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...

  • Cooking in Provenceby Alex Mackay; Peter Knab

    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...

  • Golf Tourismby Simon Hudson; Louise Hudson

    Goodfellow Publishers Ltd 2009; US$ 72.00

    Golf represents the largest sports-related travel market. It has been valued at US$20 billion with over 50 million golf tourists travelling the world to play on some of the estimated 32,000 courses. more...

  • Cheese For Dummiesby Culture Magazine; Laurel Miller; Thalassa Skinner; Ming Tsai

    Wiley 2012; US$ 19.95 US$ 18.15

    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...

  • The Blue Bottle Craft of Coffeeby James Freeman; Caitlin Freeman; Tara Duggan

    Potter/TenSpeed/Harmony 2012; US$ 24.99

    One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup. Coffee is experiencing a renaissance and Blue Bottle Coffee Company has quickly become one of America?s most celebrated roasters. Famous... more...

  • Housekeeping Managementby Matt A. Casado

    Wiley 2012; US$ 62.50 US$ 54.17

    The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations.... more...

  • Hot Drinksby Mary Lou Heiss; Robert J. Heiss; Marshall Gordon

    Potter/TenSpeed/Harmony 2013; US$ 16.95

    When summer days give way to autumn crispness and the first snows of winter, falling temperatures send you searching for thick sweaters and woolly hats. But nothing warms you down to the soul like a steaming mug of hot chocolate or spicy mulled cider. HOT DRINKS presents fifty recipes for delicious coffees, teas, chocolates, ciders, punches, and... more...

  • Steal the Menuby Raymond Sokolov

    Knopf Doubleday Publishing Group 2013; US$ 15.95

    Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches?a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food... more...