Inventing Wine describes the 8,000 year history of wine, chronicling the changes that have taken place in preparation and taste as the ancient world gave way to the scientific, industrial, social and ideological revolutions of modern times.
The National Book Award finalist author of Jelly Roll presents an evocative collection of food poetry that meditates on the role of food in everyday life, identity and culture and includes pieces by such writers as Elizabeth Bishop, Robert Frost and Allen Ginsberg.
A former New York Times restaurant critic and Thanksgiving Help Line contact presents an accessible and authoritative guide to cooking and surviving a stylish Thanksgiving dinner, drawing on his extensive experiences to counsel home cooks on everything from different ways to prepare a turkey and selecting accompanying wines to managing difficult relatives and timing side dishes.
Presents eighty variations on macaroni and cheese adapted from restaurants across the country, featuring such options as truffled mac and cheese, Chesapeake crab mac and cheese, and macaroni with pecan caramel mascarpone.
The award-winning blogger for Smitten Kitchen presents a long-awaited first cookbook of 100 new and favorite recipes — from Mushroom Bourguignon and Pancetta to Buttered Popcorn Cookies and Chocolate Hazelnut Layer Cake — in a volume that features adapted options for busy home cooks.
Offers a behind-the-scenes look at what some of the world's best restaurants are feeding their staff at the traditional meal before opening and features recipes including ghost pepper hot sauce, brined pork loin, and caraway seed cake.
Chris Kimball and his team at Cook's Illustrated use simple science to explain their recipes and why they work.
The London restaurateur and best-selling author of Plenty offers a tribute to the vibrant cuisine of Jerusalem that explores its cross-cultural influences and includes such options as Charred Baby Okra with Tomato and Preserved Lemon, Clementine and Almond Cake, and Braised Lamb Meatballs with Sour Cherries.