Chronicling the Chinese-American food experience, a reporter describes her quest for excellent Chinese cuisine while offering insight into such topics as the contributions of illegal immigrants and the relationship between Jewish people and Chinese food.
A volume based on the popular NPR radio series explores how communities come together through food, combining popular stories from the show with new interviews, photographs, and recipes from a wide array of atypical kitchens.
Documents the author's adventures in the wine-making trade, from his backbreaking early work in the vineyards of Allan Scott Wines to his subsequent friendship with fellow workers and the vineyard's eponymous owner. 35,000 first printing.
A leading British chef shares the secrets of fine baking with a selection of more than 220 delectable recipes for cakes, pies, pastries, preserves, puddings, breads, and cookies. 50,000 first printing.
The New York Times columnist and author of How to Be a Domestic Goddess presents a festive assortment of delicious recipes for Thanksgiving, Christmas, Hanukah, and other special occasions, along with creative tips, tricks, and shortcuts to make entertaining stylish, fun, and easy. 125,000 first printing.
The playwright-author of Havana and The Cook discusses his life as an exile and revealing visit to his home in Cuba, in a recipe-laden memoir that features such traditional dishes as arroz con pollo and Cuban roast pork as well as a variety of processed-food favorites. 30,000 first printing.
The James Beard Award-winning author of Baking in America travels the United States to pay tribute to the nation's diverse ethnic baking traditions with more than 130 recipes that represent the best of each culture's culinary heritage and its influence on American cuisine, accompanied by a DVD that features hands-on baking instructions.
A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.
A revered cookbook editor and culinary authority traces her lifelong love affair with food, from her discovery of the culinary delights of French cookery while living in Paris following World War II, her publication of Julia Child's Mastering the Art of French Cooking, and the influence of James Beard, Madhur Jaffrey, and other great cooks on American cuisine. 50,000 first printing.
Two cocktail divas and co-owners of the New Orleans Commander's Palace restaurant chain provide recipes for classic drinks and favorite local cocktails, including the "Corpse Reviver," "Brandy Milk Punch," and the "Whoa Nelly." 25,000 first printing.
Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.