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Bring back the family meal!Four hungry brothers. Three ravenous sons. A husband who loves to eat. Lucinda Scala Quinn has spent much of her life feeding the men and boys in her life and teaching them

A decade ago, after suffering from life-threatening autoimmune disorders, Hollywood actress Shiva Rose set out to discover a more holistic way to natural health and beauty. Growing her own organic her

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His

A special-edition box set of The Negroni and The Martini, beautifully packaged with a set of 4 colorful, long-lasting cork coasters for each book.A Perfect Gift for the Cocktail LoverInspiring, practical, and designed for entertaining, this beautifully designed deluxe box set includes two cocktail books and matching coasters―The Negroni Book: More than 30 recipes, including both the classic that achieved cocktail perfection in Florence, Italy, and dozens of variations, deviations, and delicious reinterpretations.The Martini Book: A celebration of the timeless, sophisticated, and iconic cocktail of choice among generations of writers, actors, politicians, bon vivants―and of course, 007―and more than 30 recipes.8 Coasters: Serve your perfect drinks in style. Eight cocktail-bar quality coasters are included in the set, four Negroni and four Martini, each featuring a striking image over a strong cork base.

Weaving together history, culinary science, and an expansive array of recipes, The Miracle of Salt is the first cookbook to explore the magic of salt in the global foodscape, from the beloved, innovative, James Beard Award–winning author Naomi Duguid.Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey―a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant “salt pantry” filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod. The wide range of international

Wabi-Sabi Welcome applies the basic principles of the wabi-sabi aesthetic to modern entertaining. It’s about being attentive to your guests (listen without being distracted; unplug), creating a welcom

Across the globe, women are embracing their entrepreneurial spirits and starting creative businesses. In the Company of Women profiles over 100 of these influential and creative women from all ages, r

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant

A chef of the well-known California restaurant Chez Panisse offers recipes and menus that center around ingredients that are seasonal and locally available, covering main courses, side dishes, and des

A handbook for leading a creatively fulfilling life, from renowned potter Frances Palmer.To step into potter Frances Palmer’s world is to be surrounded by the trappings of a life that has been intenti

Packed with expert information and inspiring photography, The Camping Life is the perfect invitation to leave the noise and screens behind--if only for a single night--and reconnect with nature. From

A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from

With insight and emotion, Be My Baby dramatizes the deeply felt bonds and life-affirming experiences that are at the heart of an adoptive family. Told through the voices of adoptive parents, their ch

Dispatches is the inspired and ambitious collaboration between MAD, the international nonprofit organization founded by René Redzepi, the chef and co-owner of noma, and Lucky Peach cofounder an

In the much-anticipated follow-up to the bestselling In the Company of Women, Grace Bonney turns her attention to older women in a celebration of intergenerational bonds between women, and the role th

Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters like Anthony Bourdain consider Filipino food “the next big thing.&rdqu

This book is about seeking out the best ingredient and exploring the best ways of cooking it, pulling from all the world’s great cuisines. So whether it’s Louisiana Dirty Rice, Persian Jewel Rice, Chi

Now in paperback, a guide to planning a wedding that reflects how we live and entertain today.The secret to planning a deeply personal and meaningful wedding has nothing to do with budget. It’s about

The secret to planning a deeply personal and meaningful wedding has nothing to do with budget. It’s about creating a celebration that reflects a couple’s core values. Translating those val

A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, H

Every golfer who’s worth his favorite putter knows where golf is great: Scotland, birthplace of the game and still its most important shrine, from the splendor of St. Andrews to the regal resor

There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclo

Part gardening book, part "encounters with remarkable vegetables," Amy Goldman's The Compleat Squash unearths the personalities—yes, personalities—of the pumpkin and the squash. They are

At noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sw