The noted food critic describes his early interest in food, his first writing assignments, and his dining experiences in the United States and in other countries where he has sampled some of the world's greatest cuisine.
Updated to incorporate the latest tastes and cooking trends, a step-by-step, enjoyable guide to the whole art of cooking includes more than two thousand contemporary recipes complemented by a wealth of how-to information, as well as hundreds of illustrations, tips on variations, expanded coverage of healthy foods, and other essentials.
A primer on selecting the best wine for any event offers suggestions on how to best complement everything from a take-out dinner or formal holiday meal to a special milestone or group celebration.
An award-winning chocolatier presents a mouthwatering assortment of her favorite chocolate recipes, including seventy-five delectable desserts, confections, brownies, ice creams, tarts, tortes, soufflés, and more. 30,000 first printing.
An upbeat tour of beer manufacture and consumption in America, written by a Pulitzer Prize finalist, journeys along the Mississippi River and visits such sites as a Delaware brewery with designs to make a fifty-proof variety, the Anheuser-Busch plant in St. Louis, and the world of California beer-yeast rustlers. 30,000 first printing. First serial, The Wall Street Journal.
More than one thousand recipes selected by the renowned cooking authority from recipes published in Gourmet magazine over the last six decades are offered in a superlative cookbook, complete with DVD, that includes Beef Wellington, Seared Salmon with Balsamic Glaze, Blini with Three Caviars, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts. 150,000 first printing.