The Emperor of Wine: The Rise of Robert M. Parker, Jr., and the Reign of American Taste (P.S.)

Elin Mccoy

This is the story of how an American lawyer raised on Coca-Cola caused a revolution in the way wines around the globe are made, sold, and talked about.  The world's most influential wine critic, Robert M. Parker, Jr., has dominated the international wine community for the last quarter century, embodying the triumph of American taste. Using Parker's story as a springboard, author Elin McCoy offers an authoritative and unparalleled insider's view of the eccentric personalities, bitter feuds, controversies, and secrets of the wine world. She explains how reputations are made and how and why critics agree and disagree, and she tracks the startling ways wines are judged, promoted, made, and sold -- while painting a fascinating portrait of a modern-day cultural colossus who revolutionized the way the world thinks about wine.


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World Atlas of Wine

Hugh Johnson and Jancis Robinson

Hailed by critics worldwide as "extraordinary" and "irreplaceable," there are few volumes that have had as monumental an impact in their field as Hugh Johnson's The World Atlas of Wine: sales have exceeded four million copies, and it is now published in thirteen languages.World-renowned authors Hugh Johnson and Jancis Robinson once again combine their unrivalled talents to enhance this masterpiece of wine knowledge. There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and-for the first time ever-double page spreads and full-page photos in the atlas section for maximum visual impact.
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Lessons in Wine Service (Lessons from Charlie Trotter)

Edmund O. Lawler and Ed Lawler

At Charlie Trotter's eponymous restaurant in Chicago, the innovative and award-winning wine program is an essential part of an extraordinary dining experience. LESSONS IN WINE SERVICE outlines and analyzes the intricate challenges inherent in developing and executing consistently outstanding wine pairings and service. Aspiring sommeliers, restaurant owners, and wine servers will learn how to hire and train the right staff, provide precise and intuitive service, and craft and maintain a compelling wine list.

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The Chef's Repertoire

Chef Gui Alinat

The Chef's Repertoire is a superb collection of classic dishes served on American menus with their pronunciations, origins, ingredients, and techniques. This book, inspired by Le Repertoire de La Cuisine, contains over 1100 entries that are listed alphabetically within 12 clearly identified sections. Most entries provide a pronunciation guide and country of origin in addition to the recipe description. An entry index of all the dishes is located at the back of the book.


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Every Day in Tuscany: Seasons of an Italian Life

Frances Mayes

Frances Mayes offers her readers a deeply personal memoir of her present-day life in Tuscany, encompassing both the changes she has experienced since Under the Tuscan Sun and Bella Tuscany appeared, and sensuous, evocative reflections on the timeless beauty and vivid pleasures of Italian life. Among the themes Mayes explores are how her experience of Tuscany dramatically expanded when she renovated and became a part-time resident of a 13th century house with a stone roof in the mountains above Cortona, how life in the mountains introduced her to a "wilder" side of Tuscany--and with it a lively  engagement with Tuscany's mountain people.
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In the Green Kitchen: Techniques to Learn by Heart

Alice Waters

Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.

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The Pure Joy of Monastery Cooking: Essential Meatless Recipes for the Home Cook

Victor-Antoine d'Avilia-Latourette

The Pure Joy of Monastery Cooking takes Brother Victor’s work a step further with his first fully illustrated cookbook. The meatless recipes collected here capture the essence of culinary and spiritual simplicity as lived at Our Lady of the Resurrection Monastery. And simplicity is here integrated with the virtues of frugality and prudence in a complete cookbook covering appetizers, soups, salads, entrées, crepes, breads, sauces, and desserts.

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Sweet Chic: Stylish Treats to Dress Up for Any Occasion

Rachel Thebault and Isaac Mizrahi

Today’s baker faces a great challenge: With little time and a limited repertoire, she often needs to whip up a delicious dessert that’s dressed to impress. Rachel Schifter Thebault, founder and head confectioner of Tribeca Treats in New York City, knows all about making a sweet statement. Combining a confectioner’s expertise with fashion sense, she shares a scrumptious cache of popular dessert recipes that can be accessorized to fit any occasion.

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Edible Stories: A Novel in Sixteen Parts

Mark Kurlansky

In these linked stories, Mark Kurlansky reveals the bond that can hold people together, tear them apart, or make them become vegan: food. Through muffins or hot dogs, an indigenous Alaskan fish soup, a bean curd Thanksgiving turkey or potentially toxic crème brulee, a rotating cast of characters learns how to honor the past, how to realize you're not in love with someone any more, and how to forgive. These women and men meet and eat and love, leave and drink and in the end, come together in Seattle as they are as inextricably linked with each other as they are with the food they eat and the wine they drink.
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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry

Liana Krissoff and Rinne Allen

This hip, modern handbook is filled with fresh and new ways to preserve nature's bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.


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Kitchen Mysteries: Revealing the Science of Cooking

Professor Hervé This and Professor Jody Gladding

Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herve This then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. he explores the effects of boiling, steaming, braising, roasting, deep-frying, saut& eacute;ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.
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On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.  Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
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The Science of Good Food: The Ultimate Reference on How Cooking Works

David Joachim, Andrew Schloss, and A. Philip Handel Ph.D.

Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.  This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.


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Urban Italian: Simple Recipes and True Stories from a Life in Food

Andrew Carmellini and Gwen Hyman

Urban Italian is made up of the recipes that result when a great chef has to use the same resources as the rest of us. In these hundred recipes—covering four distinct courses, side dishes, and base recipes—Carmellini shows how to make stunning, soulful food with nothing more than the ingredients, techniques, and time available to the ordinary home cook. The food is sophisticated but also easy to make: lamb meatballs stuffed with goat cheese; veal, beef, and pork ravioli; roast pork with Italian plums and grappa; fennel with Sambuca and orange; and a honey-flavored pine nut cake.


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From the Earth to the Table: John Ash's Wine Country Cuisine

John Ash and Sid Goldstein

This beloved cookbook is now available in a handsome paperback edition. Completely revised and updated with 45 all-new recipes, each delicious dish reflects acclaimed chef John Ash's commitment to sustainable agriculture and his love of fresh fruits and vegetables. More than 300 recipes, inspired by the California Wine Country featuring soups, salads, pastas, pizza, risottos, poultry, fish, meats, vegetarian courses, desserts, breads, and more include wine recommendations and abundant tips on how to incorporate everything from chipotle chiles to persimmons into delectable meals. This is a time-honored classic, sure to continue enticing cooks for years to come.


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Forking Fantastic!: Put the Party Back in Dinner Party

Zora O'Neill and Tamara Reynolds

Twice a month, two veterans of the New York food world prepare a big meal in a tiny kitchen, serving heaping plates of spectacular cuisine to twenty diverse people (or more). Friends old and new at their Sunday Night Dinners supper club make spirited conversation while feasting on sumptuous cooking. Never obsessed with perfect place settings or fussy details, Zora O'Neill and Tamara Reynolds instead focus on the practical joys of down-to-earth entertaining at home. In Forking Fantastic, they showcase their very best recipes for making mouthwatering dinners-and for having the time of your life.
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Bocuse in Your Kitchen: Simple French Recipes for the Home Chef

Paul Bocuse

Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food.
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Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats

Lauren Chattman

Few things are as satisfying as a sweet snack that's mouthwateringly moist. So skip the cookie jar and head for the cake keeper. In Cake Keeper Cakes, Lauren Chattman, the author of Dessert Express, presents simple and delicious recipes that stand up to everyday eating. Made from only the most wholesome ingredients, Lauren's heavenly creations include Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi Mud Cake. Designed with the busy baker in mind, this intoxicating cookbook shows how to make long-lasting cakes like mom used to, in a lot less time.

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The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine

Dynise Balcavage

Sampling ruby-red organic berries at a farmers’ market. Comparing thirty varieties of rice noodles in a Vietnamese food store. Ordering “good and greasy” vegetarian rotis from a street cart. This is the life of the urban vegan! Dynise Balcavage brings this fresh cuisine to life with 250 original animal-free recipes inspired by the colorful culinary landscapes of urban areas. Whether you are a dedicated herbivore or someone seeking a healthy, varied, and delicious diet, this book provides mouthwatering inspiration no matter which city market, restaurant, or corner store you visit.

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Sweetness: Delicious Baked Treats for Every Occasion

Sarah Levy

When 27-year-old Sarah Levy opened her own pastry shop in 2004, she was barely out of college. She hails from a noted Chicago-based restaurant dynasty, but the success she's achieved has been all hers, and she's since gone on to open a second location inside Macy's. Sweetness shows how anyone can make delicious desserts and sweet snacks regardless of cooking experience (or lack thereof) — especially younger women who may not have a lot of kitchen training, but want to have a few go-to recipes for events, gifts, or that special someone.
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Specialites de la Maison

American Friends Of France

First published in 1940, Specialites de la Maison presents a diverse collection of recipes by Hollywood and Broadway celebrities, renowned socialites, noteworthy writers, members of the royalty, famous couturiers, and restaurateurs. With original illustrations by Clement Hurd, Alajalov, and Jean Pages, and a new foreword by Graydon Carter, editor of Vanity Fair, this charming facsimile edition is an enlightening and entertaining illustration of what the wealthy and famous cooked when eating en famille. The busy host or hostess will appreciate that the recipes are easy, short, no-fuss, and truly fun to make—not to mention tasty conversation starters.


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Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West

Stephen Fried

The legendary life and entrepreneurial vision of Fred Harvey helped shape American culture and history for three generations—from the 1880s all the way through World War II—and still influence our lives today in surprising and fascinating ways. Now award-winning journalist Stephen Fried re-creates the life of this unlikely American hero, the founding father of the nation’s service industry, whose remarkable family business civilized the West and introduced America to Americans.

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Wedding Cake Art and Design: A Professional Approach

Toba Garrett

Combining inspirational cake designs, step-by-step decorating instruction, and advice on the fundamentals of running a successful cake business in a competitive market, Wedding Cake Art and Design is an invaluable guide for industry professionals and students. Master cake decorator Toba Garrett includes stunning designs for cakes inspired by textiles, seasons, fashion colors, flowers, and much more, and gives decorators the tools to translate their own clients' ideas into creative new designs.

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The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes

Vanessa Maltin

For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. In The Gloriously Gluten-Free Cookbook, Vanessa Maltin compiles Italian, Asian, and Mexican recipes that are safe for a gluten-free diet but taste so good you can't tell the difference. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin proves that celiac sufferers will never have to eat another boring rice cake.


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