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Mastering Cheese
Lessons for Connoisseurship from a Maître Fromager
Written by Max McCalman and David Gibbons
Format: Hardcover, 384 pages
On Sale: November 17, 2009
Price: $40.00
Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.
After years of teaching courses for amateurs at the Artisanal... Read more >
Lessons for Connoisseurship from a Maître Fromager
Written by Max McCalman and David Gibbons
Format: Hardcover, 384 pages
On Sale: November 17, 2009
Price: $40.00
Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.
After years of teaching courses for amateurs at the Artisanal... Read more >
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Larousse Gastronomique
The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Written by Librairie Larousse
Format: Hardcover, 1216 pages
On Sale: October 13, 2009
Price: $90.00
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have... Read more >
The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Written by Librairie Larousse
Format: Hardcover, 1216 pages
On Sale: October 13, 2009
Price: $90.00
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have... Read more >
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Julia's Kitchen Wisdom
Essential Techniques and Recipes from a Lifetime of Cooking
Written by Julia Child
Format: Trade Paperback, 160 pages
On Sale: June 23, 2009
Price: $15.95
How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken?
Julia Child gave us extensive answers to all these questions–and so many more–in the... Read more >
Essential Techniques and Recipes from a Lifetime of Cooking
Written by Julia Child
Format: Trade Paperback, 160 pages
On Sale: June 23, 2009
Price: $15.95
How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken?
Julia Child gave us extensive answers to all these questions–and so many more–in the... Read more >
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Desserts
Written by Mollie Katzen
Format: Non-traditional book, 120 pages
On Sale: March 1, 2009
Price: $14.95
From the best-selling author of the MOOSEWOOD COOKBOOK comes this signature collection of 50 dessert recipes in an appealing, compact easel format for easy reference.
Mollie Katzen has been credited with moving vegetarian cooking from the fringes of American kitchens to mainstream dinner tables. She knows there are few pleasures greater than... Read more >
Written by Mollie Katzen
Format: Non-traditional book, 120 pages
On Sale: March 1, 2009
Price: $14.95
From the best-selling author of the MOOSEWOOD COOKBOOK comes this signature collection of 50 dessert recipes in an appealing, compact easel format for easy reference.
Mollie Katzen has been credited with moving vegetarian cooking from the fringes of American kitchens to mainstream dinner tables. She knows there are few pleasures greater than... Read more >
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The Amateur Gourmet
How to Shop, Chop, and Table Hop Like a Pro (Almost)
Written by Adam D. Roberts
Format: eBook, 224 pages
On Sale: December 10, 2008
Price: $9.99
As a self-taught chef and creator of The Amateur Gourmet website, Adam Roberts knows the challenges you face in bringing fresh, creative homemade meals to the table without burning down the house or bruising your self-esteem. But as he shows in this exciting new book, the effort is worth it and... Read more >
How to Shop, Chop, and Table Hop Like a Pro (Almost)
Written by Adam D. Roberts
Format: eBook, 224 pages
On Sale: December 10, 2008
Price: $9.99
As a self-taught chef and creator of The Amateur Gourmet website, Adam Roberts knows the challenges you face in bringing fresh, creative homemade meals to the table without burning down the house or bruising your self-esteem. But as he shows in this exciting new book, the effort is worth it and... Read more >
Also available as a
trade paperback.
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The Essential Cocktail
The Art of Mixing Perfect Drinks
Written by Dale DeGroff
Format: Hardcover, 272 pages
On Sale: October 28, 2008
Price: $35.00
Dale DeGroff is widely regarded as the world’s foremost mixologist. Hailed by the New York Times as “single-handedly responsible for what’s been called the cocktail renaissance,” he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City’s Rainbow Room. It was there in 1987 that... Read more >
The Art of Mixing Perfect Drinks
Written by Dale DeGroff
Format: Hardcover, 272 pages
On Sale: October 28, 2008
Price: $35.00
Dale DeGroff is widely regarded as the world’s foremost mixologist. Hailed by the New York Times as “single-handedly responsible for what’s been called the cocktail renaissance,” he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City’s Rainbow Room. It was there in 1987 that... Read more >
Also available as an
eBook.
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Martha Stewart's Cooking School
Lessons and Recipes for the Home Cook
Written by Martha Stewart
Format: Hardcover, 512 pages
On Sale: October 21, 2008
Price: $45.00
Martha Stewart’s Cooking School Now a PBS Series
Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.
In Martha Stewart’s... Read more >
Lessons and Recipes for the Home Cook
Written by Martha Stewart
Format: Hardcover, 512 pages
On Sale: October 21, 2008
Price: $45.00
Martha Stewart’s Cooking School Now a PBS Series
Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.
In Martha Stewart’s... Read more >
Also available as an
eBook.
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The Wine Snob's Dictionary
An Essential Lexicon of Oenological Knowledge
Written by David Kamp and David Lynch
Format: Trade Paperback, 144 pages
On Sale: October 14, 2008
Price: $12.95
An Essential Lexicon of Oenological Knowledge
Written by David Kamp and David Lynch
Format: Trade Paperback, 144 pages
On Sale: October 14, 2008
Price: $12.95
A nicely structured, lightly acidic addition to the handy Snob’s Dictionary series, decoding the baffling world of winespeak from A to Z.
Wine Snob. The very phrase seems redundant, doesn't it? When faced with this snobbiest of snobberies, the civilian wine enthusiast needs the help of savvy translators like David Kamp and...
Also available as an
eBook.
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The Amateur Gourmet
How to Shop, Chop, and Table Hop Like a Pro (Almost)
Written by Adam D. Roberts
Format: Trade Paperback, 224 pages
On Sale: September 30, 2008
Price: $13.00
Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of... Read more >
How to Shop, Chop, and Table Hop Like a Pro (Almost)
Written by Adam D. Roberts
Format: Trade Paperback, 224 pages
On Sale: September 30, 2008
Price: $13.00
Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of... Read more >
Also available as an
eBook.
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The Niman Ranch Cookbook
From Farm to Table with America's Finest Meat
Written by Bill Niman and Janet Fletcher
Photographed by Laurie Smith
Format: Trade Paperback, 224 pages
On Sale: June 1, 2008
Price: $24.95
THE NIMAN RANCH COOKBOOK traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing... Read more >
From Farm to Table with America's Finest Meat
Written by Bill Niman and Janet Fletcher
Photographed by Laurie Smith
Format: Trade Paperback, 224 pages
On Sale: June 1, 2008
Price: $24.95
THE NIMAN RANCH COOKBOOK traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing... Read more >
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The New Steak
Recipes for a Range of Cuts Plus Savory Sides
Written by Cree Lefavour
Photographed by Penny De Los Santos
Format: Trade Paperback, 208 pages
On Sale: April 1, 2008
Price: $19.95
55 steaks with tantalizing sides for any occasion
Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.
In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that... Read more >
Recipes for a Range of Cuts Plus Savory Sides
Written by Cree Lefavour
Photographed by Penny De Los Santos
Format: Trade Paperback, 208 pages
On Sale: April 1, 2008
Price: $19.95
55 steaks with tantalizing sides for any occasion
Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.
In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that... Read more >
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Rick Stein's Complete Seafood
A Step-by-Step Reference
Written by Rick Stein
Format: Trade Paperback, 264 pages
On Sale: April 1, 2008
Price: $27.99
Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole... Read more >
A Step-by-Step Reference
Written by Rick Stein
Format: Trade Paperback, 264 pages
On Sale: April 1, 2008
Price: $27.99
Fish is the ultimate sophisticated weeknight or company dinner, but it can intimidate even the most nimble home cooks. RICK STEIN'S COMPLETE SEAFOOD offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole... Read more >
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The River Cottage Cookbook
Written by Hugh Fearnley-Whittingstall
Photographed by Simon Wheeler
Format: Hardcover, 448 pages
On Sale: March 25, 2008
Price: $35.00
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the... Read more >
Written by Hugh Fearnley-Whittingstall
Photographed by Simon Wheeler
Format: Hardcover, 448 pages
On Sale: March 25, 2008
Price: $35.00
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the... Read more >
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New Good Food Pocket Guide, rev
Shopper's Pocket Guide to Organic, Sustainable, and Seasonal Whole Foods
Written by Margaret M. Wittenberg
Format: Trade Paperback, 176 pages
On Sale: March 1, 2008
Price: $9.99
This convenient pocket guide packs the knowledgeable information of the original whole foods bible into a concise, easy-to-carry format. Focusing mainly on core food products available at large-scale supermarkets and natural foods stores, easy-reference entries help shoppers navigate their many options when choosing organic, whole, local, and sustainably and ethically produced... Read more >
Shopper's Pocket Guide to Organic, Sustainable, and Seasonal Whole Foods
Written by Margaret M. Wittenberg
Format: Trade Paperback, 176 pages
On Sale: March 1, 2008
Price: $9.99
This convenient pocket guide packs the knowledgeable information of the original whole foods bible into a concise, easy-to-carry format. Focusing mainly on core food products available at large-scale supermarkets and natural foods stores, easy-reference entries help shoppers navigate their many options when choosing organic, whole, local, and sustainably and ethically produced... Read more >
Also available as an
eBook.
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New Good Food, rev
Essential Ingredients for Cooking and Eating Well
Written by Margaret M. Wittenberg
Format: Trade Paperback, 296 pages
On Sale: November 1, 2007
Price: $19.99
In NEW GOOD FOOD, industry veteran Margaret M. Wittenberg offers reliable, practical, one-stop advice on organics, whole grains, buying local, sustainability, and more. Focusing on core food products available at large-scale and natural foods markets, she profiles everything from new sweeteners like agave nectar to specialty flours like spelt and barley... Read more >
Essential Ingredients for Cooking and Eating Well
Written by Margaret M. Wittenberg
Format: Trade Paperback, 296 pages
On Sale: November 1, 2007
Price: $19.99
In NEW GOOD FOOD, industry veteran Margaret M. Wittenberg offers reliable, practical, one-stop advice on organics, whole grains, buying local, sustainability, and more. Focusing on core food products available at large-scale and natural foods markets, she profiles everything from new sweeteners like agave nectar to specialty flours like spelt and barley... Read more >
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Cooking
Written by James Peterson
Format: Hardcover, 560 pages
On Sale: October 1, 2007
Price: $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... Read more >
Written by James Peterson
Format: Hardcover, 560 pages
On Sale: October 1, 2007
Price: $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... Read more >
Also available as an
eBook.
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Field Guide to North American Truffles
Hunting, Identifying, and Enjoying the World's Most Prized Fungi
Written by Matt Trappe, Frank Evans and James M. Trappe
Format: Trade Paperback, 144 pages
On Sale: October 1, 2007
Price: $17.99
The second most expensive food in the world after saffron, truffles are treasured, coveted, and savored for their mysterious and exotic flavor. This complete field guide shows chefs and fungi aficionados how to forage for and identify the wide variety of truffles that grow in temperate forests throughout North America. Written... Read more >
Hunting, Identifying, and Enjoying the World's Most Prized Fungi
Written by Matt Trappe, Frank Evans and James M. Trappe
Format: Trade Paperback, 144 pages
On Sale: October 1, 2007
Price: $17.99
The second most expensive food in the world after saffron, truffles are treasured, coveted, and savored for their mysterious and exotic flavor. This complete field guide shows chefs and fungi aficionados how to forage for and identify the wide variety of truffles that grow in temperate forests throughout North America. Written... Read more >
Also available as an
eBook.
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Peter Reinhart's Whole Grain Breads
New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville
Format: Hardcover, 320 pages
On Sale: September 1, 2007
Price: $35.00
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?
Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his... Read more >
New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville
Format: Hardcover, 320 pages
On Sale: September 1, 2007
Price: $35.00
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?
Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his... Read more >
Also available as an
eBook.
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The River Cottage Meat Book
Written by Hugh Fearnley-Whittingstall
Photographed by Simon Wheeler
Format: Hardcover, 544 pages
On Sale: May 1, 2007
Price: $40.00
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to... Read more >
Written by Hugh Fearnley-Whittingstall
Photographed by Simon Wheeler
Format: Hardcover, 544 pages
On Sale: May 1, 2007
Price: $40.00
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to... Read more >
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The Murray's Cheese Handbook
A Guide to More Than 300 of the World's Best Cheeses
Written by Rob Kaufelt
Format: Trade Paperback, 240 pages
On Sale: October 3, 2006
Price: $15.00
A Guide to More Than 300 of the World's Best Cheeses
Written by Rob Kaufelt
Format: Trade Paperback, 240 pages
On Sale: October 3, 2006
Price: $15.00
Rob Kaufelt, cheese purveyor to American’s top restaurants and owner of Murray’s Cheese—named the world’s best cheese store by Forbes magazine—guides us through the bewildering variety of cheeses available today in this entertaining and indispensable guide featuring:
*Descriptions of more than 300 cheeses from across America and around the world, including what...
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Crust and Crumb
Master Formulas for Serious Bread Bakers
Written by Peter Reinhart
Format: Trade Paperback, 224 pages
On Sale: September 1, 2006
Price: $19.99
Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to... Read more >
Master Formulas for Serious Bread Bakers
Written by Peter Reinhart
Format: Trade Paperback, 224 pages
On Sale: September 1, 2006
Price: $19.99
Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to... Read more >
Also available as an
eBook.
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Marinades, Rubs, Brines, Cures and Glazes
Written by Jim Tarantino
Format: Trade Paperback, 360 pages
On Sale: May 1, 2006
Price: $21.99
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing... Read more >
Written by Jim Tarantino
Format: Trade Paperback, 360 pages
On Sale: May 1, 2006
Price: $21.99
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing... Read more >
Also available as an
eBook.
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Great Wine Made Simple
Straight Talk from a Master Sommelier
Written by Andrea Robinson
Format: Hardcover, 336 pages
On Sale: September 27, 2005
Price: $30.00
From “one of the wine world’s most popular voices” (USA Today), a newly updated edition of her by-now classic introduction to wine, GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much... Read more >
Straight Talk from a Master Sommelier
Written by Andrea Robinson
Format: Hardcover, 336 pages
On Sale: September 27, 2005
Price: $30.00
From “one of the wine world’s most popular voices” (USA Today), a newly updated edition of her by-now classic introduction to wine, GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much... Read more >
Also available as an
eBook.
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Recipe Keeper
Edited by Natasha Tabori Fried
Format: Hardcover, 80 pages
On Sale: September 1, 2005
Price: $29.95
How many times have you clipped a recipe from a newspaper or magazine, then “lost” it in a drawer? Welcome’s charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With its three-ring binding, the Recipe Keeper allows for the easy... Read more >
Edited by Natasha Tabori Fried
Format: Hardcover, 80 pages
On Sale: September 1, 2005
Price: $29.95
How many times have you clipped a recipe from a newspaper or magazine, then “lost” it in a drawer? Welcome’s charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With its three-ring binding, the Recipe Keeper allows for the easy... Read more >
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Cheese
A Connoisseur's Guide to the World's Best
Written by Max McCalman and David Gibbons
Format: Hardcover, 304 pages
On Sale: August 30, 2005
Price: $35.00
Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and... Read more >
A Connoisseur's Guide to the World's Best
Written by Max McCalman and David Gibbons
Format: Hardcover, 304 pages
On Sale: August 30, 2005
Price: $35.00
Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and... Read more >
