Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.
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.
An unforgettable culinary tour of modern-day China describes the author's decision to enroll in a local Beijing cooking school, her progress from cooking student to intern at a chic Shanghai restaurant, the colorful characters she meets along the way, and China's culinary heritage and modern-day cuisine, accompanied by thirty-two authentic recipes.
A sommelier demystifies the world of wine in a colorful and opinionated look at how wine is created, the different types of wine available, the influence of wine critics, the finest wines from around the world, and the charismatic, offbeat characters she has met along the way.
Follows a restaurant critic probing the larger issues behind the globalization of eating out, in a culinary study of topics ranging from the commercialization of culinary artisans to the consequences of esoteric menus.
The award-winning author of How to Be a Domestic Goddess and Nigella Bites shares favorite warm-weather recipes including Barbecued Sea Bass, Happiness Soup, and Strawberry Meringue Layer Cake. 125,000 first printing.
This volume of more than 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, chicken salads, and more.
A colorful assortment of hip party drinks that are perfect for entertaining features 101 delicious sangria and punch recipes that includes such classics as Spanish Sangria and the Singapore Sling, themed drinks, and innovative new libations.
An indispensable guide to cooking with fish introduces more than 250 simple and delicious recipes that encompass all the techniques of fish and seafood cookery for appetizers, soups and salads, pastas, and main courses, including updated renditions of such classics as Trout Almondine, innovative new dishes, quick weeknight meals, and centerpieces for special occasions.