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Apron Anxiety
My Messy Affairs In and Out of the Kitchen
Written by Alyssa Shelasky
Format: eBook, 256 pages
On Sale: May 22, 2012
Price: $9.99
“Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book.”
--Gael Greene, creator of Insatiable-Critic.com and author of Insatiable: Tales from a Life of Delicious Excess
Apron... Read more >
My Messy Affairs In and Out of the Kitchen
Written by Alyssa Shelasky
Format: eBook, 256 pages
On Sale: May 22, 2012
Price: $9.99
“Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book.”
--Gael Greene, creator of Insatiable-Critic.com and author of Insatiable: Tales from a Life of Delicious Excess
Apron... Read more >
Also available as a
trade paperback.
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Uncorked
My Journey Through the Crazy World of Wine
Written by Marco Pasanella
Format: Hardcover, 224 pages
On Sale: May 22, 2012
Price: $24.00
My Journey Through the Crazy World of Wine
Written by Marco Pasanella
Format: Hardcover, 224 pages
On Sale: May 22, 2012
Price: $24.00
Marco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop.
As Kitchen Confidential and Waiter Rant explored the front and back of the house at restaurants, Uncorked offers a...
Also available as an
eBook.
Uncorked
My Journey Through the Crazy World of Wine
Written by Marco Pasanella
Format: eBook, 224 pages
On Sale: May 22, 2012
Price: $12.99
My Journey Through the Crazy World of Wine
Written by Marco Pasanella
Format: eBook, 224 pages
On Sale: May 22, 2012
Price: $12.99
Marco Pasanella's behind-the-scenes memoir through the world of wine will captivate wine lovers with its story of one man who decided, at age 43, to change his life by opening a wine shop.
As Kitchen Confidential and Waiter Rant explored the front and back of the house at restaurants, Uncorked offers a...
Also available as a
hardcover.
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The Juice
Vinous Veritas
Written by Jay McInerney
Format: Hardcover, 304 pages
On Sale: May 8, 2012
Price: $26.95
Vinous Veritas
Written by Jay McInerney
Format: Hardcover, 304 pages
On Sale: May 8, 2012
Price: $26.95
This new collection by the acclaimed novelist—and, according to Salon, “the best wine writer in America”—is generous and far-reaching, deeply knowledgeable and often hilarious.
For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall Street Journal, have been praised by restaurateurs (“Filled with small courses and...
The Juice
Vinous Veritas
Written by Jay McInerney
Format: eBook, 304 pages
On Sale: May 8, 2012
Price: $11.99
Vinous Veritas
Written by Jay McInerney
Format: eBook, 304 pages
On Sale: May 8, 2012
Price: $11.99
This new collection by the acclaimed novelist—and, according to Salon, “the best wine writer in America”—is generous and far-reaching, deeply knowledgeable and often hilarious.
For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall Street Journal, have been praised by restaurateurs (“Filled with small courses and...
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The Juice
Vinous Veritas
Written by Jay McInerney
Read by Jay McInerney
Format: Unabridged Audiobook Download
On Sale: May 8, 2012
Price: $17.50
Vinous Veritas
Written by Jay McInerney
Read by Jay McInerney
Format: Unabridged Audiobook Download
On Sale: May 8, 2012
Price: $17.50
This new collection by the acclaimed novelist—and, according to Salon, “the best wine writer in America”—is generous and far-reaching, deeply knowledgeable and often hilarious.
For more than a decade, Jay McInerney’s vinous essays, now featured in The Wall Street Journal, have been praised by restaurateurs (“Filled with small courses and...
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Ripe
A Cook in the Orchard
Written by Nigel Slater
Format: Hardcover, 600 pages
On Sale: April 10, 2012
Price: $40.00
Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.
... Read more >
A Cook in the Orchard
Written by Nigel Slater
Format: Hardcover, 600 pages
On Sale: April 10, 2012
Price: $40.00
Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.
... Read more >
Also available as an
eBook.
Ripe
A Cook in the Orchard
Written by Nigel Slater
Format: eBook, 600 pages
On Sale: April 10, 2012
Price: $19.99
Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.
Intimate, delicate prose is... Read more >
A Cook in the Orchard
Written by Nigel Slater
Format: eBook, 600 pages
On Sale: April 10, 2012
Price: $19.99
Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.
Intimate, delicate prose is... Read more >
Also available as a
hardcover.
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The Tuscan Sun Cookbook
Recipes from Our Italian Kitchen
Written by Frances Mayes and Edward Mayes
Format: Hardcover, 224 pages
On Sale: March 13, 2012
Price: $29.99
“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying... Read more >
Recipes from Our Italian Kitchen
Written by Frances Mayes and Edward Mayes
Format: Hardcover, 224 pages
On Sale: March 13, 2012
Price: $29.99
“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying... Read more >
Also available as an
eBook.
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The Tuscan Sun Cookbook
Recipes from Our Italian Kitchen
Written by Frances Mayes and Edward Mayes
Format: eBook
On Sale: March 13, 2012
Price: $15.99
“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying... Read more >
Recipes from Our Italian Kitchen
Written by Frances Mayes and Edward Mayes
Format: eBook
On Sale: March 13, 2012
Price: $15.99
“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying... Read more >
Also available as a
hardcover.
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White Bread
A Social History of the Store-Bought Loaf
Written by Aaron Bobrow-Strain
Format: Hardcover, 272 pages
On Sale: March 6, 2012
Price: $27.95
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to... Read more >
A Social History of the Store-Bought Loaf
Written by Aaron Bobrow-Strain
Format: Hardcover, 272 pages
On Sale: March 6, 2012
Price: $27.95
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to... Read more >
Also available as an
eBook and a
trade paperback.
White Bread
A Social History of the Store-Bought Loaf
Written by Aaron Bobrow-Strain
Format: eBook
On Sale: March 6, 2012
Price: $27.95
What can the history of America's one-hundred-year love-hate relationship with sliced white bread tell us about contemporary efforts to change the way we eat? Fluffy industrial loaves are about as far from slow, local, and organic as you can get, but the story of social reformers, food experts, and diet gurus... Read more >
A Social History of the Store-Bought Loaf
Written by Aaron Bobrow-Strain
Format: eBook
On Sale: March 6, 2012
Price: $27.95
What can the history of America's one-hundred-year love-hate relationship with sliced white bread tell us about contemporary efforts to change the way we eat? Fluffy industrial loaves are about as far from slow, local, and organic as you can get, but the story of social reformers, food experts, and diet gurus... Read more >
Also available as a
hardcover and a
trade paperback.
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Fannie Flagg's Original Whistle Stop Cafe Cookbook
Featuring : Fried Green Tomatoes, Southern Barbecue, Banana Split Cake, and Many Other Great Recipes
Written by Fannie Flagg
Format: eBook, 224 pages
On Sale: November 2, 2011
Price: $14.99
After the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe... Read more >
Featuring : Fried Green Tomatoes, Southern Barbecue, Banana Split Cake, and Many Other Great Recipes
Written by Fannie Flagg
Format: eBook, 224 pages
On Sale: November 2, 2011
Price: $14.99
After the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe... Read more >
Also available as a
trade paperback.
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Bitters
A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Written by Brad Thomas Parsons
Photographed by Ed Anderson
Format: Hardcover, 240 pages
On Sale: November 1, 2011
Price: $24.99
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 fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have... Read more >
A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Written by Brad Thomas Parsons
Photographed by Ed Anderson
Format: Hardcover, 240 pages
On Sale: November 1, 2011
Price: $24.99
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 fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have... Read more >
Also available as an
eBook.
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Bitters
A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Written by Brad Thomas Parsons
Photographed by Ed Anderson
Format: eBook, 240 pages
On Sale: November 1, 2011
Price: $14.99
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 fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as... Read more >
A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Written by Brad Thomas Parsons
Photographed by Ed Anderson
Format: eBook, 240 pages
On Sale: November 1, 2011
Price: $14.99
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 fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as... Read more >
Also available as a
hardcover.
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Serious Eats
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: Trade Paperback, 368 pages
On Sale: November 1, 2011
Price: $27.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: Trade Paperback, 368 pages
On Sale: November 1, 2011
Price: $27.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
Also available as an
eBook.
Serious Eats
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: eBook, 368 pages
On Sale: November 1, 2011
Price: $14.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Written by Ed Levine
Format: eBook, 368 pages
On Sale: November 1, 2011
Price: $14.99
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate... Read more >
Also available as a
trade paperback.
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The Physiology of Taste
Or Meditations on Transcendental Gastronomy
Written by Jean Anthelme Brillat-Savarin
Translated by M.F.K. Fisher
Introduction by Bill Buford
Format: Trade Paperback, 464 pages
On Sale: October 4, 2011
Price: $16.00
Or Meditations on Transcendental Gastronomy
Written by Jean Anthelme Brillat-Savarin
Translated by M.F.K. Fisher
Introduction by Bill Buford
Format: Trade Paperback, 464 pages
On Sale: October 4, 2011
Price: $16.00
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and...
Read more >
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White Trash Cooking
25th Anniversary Edition
Written by Ernest Matthew Mickler
Format: eBook, 192 pages
On Sale: September 27, 2011
Price: $16.99
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic.
A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to... Read more >
25th Anniversary Edition
Written by Ernest Matthew Mickler
Format: eBook, 192 pages
On Sale: September 27, 2011
Price: $16.99
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic.
A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to... Read more >
Also available as a
non-traditional book.
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White Trash Cooking
25th Anniversary Edition
Written by Ernest Matthew Mickler
Format: Non-traditional book, 192 pages
On Sale: September 27, 2011
Price: $19.99
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic.
A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to... Read more >
25th Anniversary Edition
Written by Ernest Matthew Mickler
Format: Non-traditional book, 192 pages
On Sale: September 27, 2011
Price: $19.99
More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic.
A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to... Read more >
Also available as an
eBook.
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At the Kitchen Table
The Craft of Cooking at Home
Written by Greg Atkinson
Format: Trade Paperback, 256 pages
On Sale: September 20, 2011
Price: $17.95
This is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking. Greg Atkinson, chef and writer, brings the perspective of one who has harvested shellfish with fishermen in Puget Sound, walked the rows during harvest... Read more >
The Craft of Cooking at Home
Written by Greg Atkinson
Format: Trade Paperback, 256 pages
On Sale: September 20, 2011
Price: $17.95
This is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking. Greg Atkinson, chef and writer, brings the perspective of one who has harvested shellfish with fishermen in Puget Sound, walked the rows during harvest... Read more >
Also available as an
eBook.
At the Kitchen Table
The Craft of Cooking at Home
Written by Greg Atkinson
Format: eBook, 256 pages
On Sale: September 20, 2011
Price: $17.95
This is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking. Greg Atkinson, chef and writer, brings the perspective of one who has harvested shellfish with fishermen in Puget Sound, walked the rows during harvest... Read more >
The Craft of Cooking at Home
Written by Greg Atkinson
Format: eBook, 256 pages
On Sale: September 20, 2011
Price: $17.95
This is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking. Greg Atkinson, chef and writer, brings the perspective of one who has harvested shellfish with fishermen in Puget Sound, walked the rows during harvest... Read more >
Also available as a
trade paperback.
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The Man Who Ate Everything
Written by Jeffrey Steingarten
Format: eBook, 528 pages
On Sale: June 8, 2011
Price: $12.99
Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces.
Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in... Read more >
Written by Jeffrey Steingarten
Format: eBook, 528 pages
On Sale: June 8, 2011
Price: $12.99
Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces.
Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in... Read more >
Also available as an
unabridged audiobook download and a
trade paperback.
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The Butcher's Guide to Well-Raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: eBook
On Sale: June 7, 2011
Price: $16.99
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: eBook
On Sale: June 7, 2011
Price: $16.99
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
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The Butcher's Guide to Well-Raised Meat
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: Hardcover, 240 pages
On Sale: June 7, 2011
Price: $27.50
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Written by Joshua Applestone, Jessica Applestone and Alexandra Zissu
Format: Hardcover, 240 pages
On Sale: June 7, 2011
Price: $27.50
There is a food revolution sweeping the nation, changing the way Americans think and eat, and meat is at the heart of it. The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s... Read more >
