Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more
Who can resist bruschetta rubbed with garlic and drizzled with olive oil, almond-studded biscotti dipped in coffee or wine, and, of course, a thin-crusted pizza with fresh, sweet tomatoes and tangy mo
This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhou
The bible of food guides for the West Coast food mecca, featuring more than 600 updated and condensed listings in a handy portable format.PATRICIA UNTERMAN'S SAN FRANCISCO FOOD LOVER'S POCKET GUIDE of
The low-carb craze is over and pasta is back, with its fresh, robust flavors, everyday convenience, and endless versatility. Chef Carlo Middione presents this Italian staple at its most savory and aut
Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets comfort food in the panino. PANINI celebrates the original Italian sandwich with 50 recipes, including
When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue
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 fasc
Bryan and Michael Voltaggio have been called two of the most talented chefs of their generation, though they are probably best known for their head-to-head, brother-against-brother competition on seas
Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the
From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging
This book represents an innovative experiment in presenting the results of a large-scale, multidisciplinary archaeological project. The well-known authors and their team examined the Neolithic and Bro
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store th
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock st
!Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's se
A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.Rajat Parr’s profound knowledge of wines, deep relationships with
Five summers of fieldwork at Leskernick, a small hill in Bodmin Moor, Cornwall, involved excavation of course, but also sociological projects, art projects, an exhibition, a website, and this volume e
Delicious dining and simple word-of-mouth have turned Do?±a Tom?°s into a destination where happy patrons line up nightly to sample chef Thomas Schnetz's authentic Mexican cooking. Schnetz along with
Set in the heart of the African rainforest, Chimpanzee tells the tale of a newborn chimpanzee named Oscar whose mother is taken away by a rival group of chimpanzees. Left alone without a mother, Oscar
