Lose weight, increase energy, and boost your immunity--without giving up meat "With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating." --Joy Bauer, M.S., RD, CDN, "Today" show dietitian and bestselling author of "Joy Bauer's Food Cures" ""Th..
Fortnum & Mason is synonymous with style, elegance, English charm and that most traditional of pastimes: tea-drinking. Celebrating the long-standing British institution, this book covers everything on the art of taking tea from the history of afternoon tea drinking to Fortnum's relationship with tea..
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of ..
The memoir of a young diplomat's wife who must reinvent her dream of living in Paris--one dish at a time When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures ..
I want my wines to tell a good story. I want them natural and most of all, like my dear friends, I want them to speak the truth even if we argue, says Alice Feiring. Join her as she sets off on her one-woman crusade against the tyranny of homogenization, wine consultants, and, of course, the 100-poi..
Fresh out of journalism school, Chinese-American writer Jen Lin-Liu moves to China to learn about the country her grandparents fled half a century before. In the booming coastal cities and remote inland villages, she discovers a passion for China's rich cuisine and embarks on a culinary journey to r..
1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category. For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry. Edited by Garrett..
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary ev..
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on..
The Yucatan Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, ..
Filled with recipes and prep techniques for the Salt Lick's legendary barbecue meats and sides, as well as dozens of other classic and contemporary Texas dishes, this lusciously illustrated cookbook tells the heartwarming family story behind one of Texas's favorite barbecue restaurants..
Much more than a cookbook, Low Protein Cookery for Phenylketonuria (PKU) is a practical and easy-to-use guide for those who must maintain a protein-restricted diet for treatment of PKU or similar inherited diseases of protein metabolism. It contains hundreds of helpful suggestions for managing the d..
Ina Garten, bestselling cookbook author and beloved star of "Barefoot Contessa" on Food Network, is back with her easiest recipes ever. In "Barefoot Contessa How Easy Is That?" Ina proves once again that it doesn't take complicated techniques, special equipment, or stops at more than one grocery sto..
In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prep..
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millaut guide has proclaimed Chef of the Century. Joel Robuchon's restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Miche..