Name: Tasting French Terroir
Brand: Thomas Parker
Price: 34.95 USD
Availability: InStock

Thomas Parker

Tasting French Terroir

$34.95

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir’s evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.

David M. Kaplan

The Philosophy of Food

$29.95

This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan’s erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies—Slow Food, sustainability, food safety, and politics—and addresses such issues as "happy meat," aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.

Paul Freedman

Food in Time and Place

$49.95

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.

Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Jamie Goode

Authentic Wine

$24.95

"A great primer. . . . If you're new to the natural/organic/biodynamic wine debates, Authentic Wine is the place to start."—Huffington Post

"This is one of the most engaging, thoughtful and enlightening books on contemporary wine. . . . A manifesto for an industry looking to shape its future."—Wine And Spirits

Naturalness is a hot topic in the wine world. But what exactly is a "natural wine"? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine’s diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts—terroir, biodynamics, and sustainability—in clear language. They also discuss topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more. Authentic Wine illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.

Thomas Pinney

A History of Wine in America, Volume 2

$38.95

A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day.

The history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.

Dr. Warren Belasco Dr.

Meals to Come

$34.95

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply in myriad ways, and here Belasco explores a fascinating array of material ranging over two hundred years—from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today—when new prophets warn us against complacency at the same time that new technologies offer promising solutions. But will our grandchildren's grandchildren enjoy the cornucopian bounty most of us take for granted? This first history of the future to put food at the center of the story provides an intriguing perspective on this question for anyone—from general readers to policy analysts, historians, and students of the future—who has wondered about the future of life's most basic requirement.

Dieter Braatz

Wine Atlas of Germany

$60.00

Featuring sixty-seven exceptional color maps as well as eighty-seven vivid images by photographer Hendrik Holler and others, this is the most comprehensive and up-to-date atlas of German wine—a detailed reference to vineyards and appellations. The authors explain the geography of all the German wine-growing regions and provide independent analysis and ranking of the most significant vineyards in each region. In addressing the growing American appreciation of German wines, the atlas pays in-depth attention to Rieslings from the Mosel and other premier regions while also acquainting readers with wines from less familiar areas such as the Ahr, Baden, the Taubertal, and Franconia. Beautifully produced, with helpful sidebars and succinct essays, this book will become the standard reference on the subject.

George D. Gale

Dying on the Vine

$85.00

Dying on the Vine chronicles 150 years of scientific warfare against the grapevine’s worst enemy: phylloxera. In a book that is highly relevant for the wine industry today, George Gale describes the biological and economic disaster that unfolded when a tiny, root-sucking insect invaded the south of France in the 1860s, spread throughout Europe, and journeyed across oceans to Africa, South America, Australia, and California—laying waste to vineyards wherever it landed. He tells how scientists, viticulturalists, researchers, and others came together to save the world’s vineyards and, with years of observation and research, developed a strategy of resistance. Among other topics, the book discusses phylloxera as an important case study of how one invasive species can colonize new habitats and examines California’s past and present problems with it.

Erik Millstone

The Atlas of Food

$29.95

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond.

By providing an up-to-date and visually appealing understanding of important issues around global food and agriculture, The Atlas of Food maps out broad areas of investigation—contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade—to offer a concise overview of today's food and farming concerns. Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.

Steve Heimoff

New Classic Winemakers of California

$24.95

Wine critic and writer Steve Heimoff, inspired by Robert Benson's Great Winemakers of California (1977), traversed the state of California to record lively and informative conversations with more than two dozen winemakers and grape growers who represent today's leaders and visionaries. While Benson's book captured a wine industry on the brink of exponential growth and recognition, Heimoff surveys a multibillion-dollar business with a global reputation and new issues to face. Heimoff has followed this industry for more than twenty-five years, visiting all parts of the state and monitoring changing styles and trends, and his interviews provide an oral history of contemporary California winemaking. He reveals the personalities, intellects, philosophies, and passions of the individual winemakers, as well as their opinions on recent high-alcohol vintages, globalization, and the "cult" wine phenomenon. Through this intimate and engaging book, wine lovers can sit in on the back and forth as Heimoff and his vintner subjects talk informally about their favorite subject: wine.

THE INTERVIEWEES: John Alban, Mark Aubert, Heidi Peterson Barrett, Andy Beckstoffer, Greg Brewer, Merry Edwards, Elias Fernandez, Gina Gallo, Rolando Herrera, Genevieve Janssens, Kathy Joseph, Greg La Follette, Adam and Dianna Lee, Dan Morgan Lee, Bob Levy, Rick Longoria, Javier Tapia Meza, Gary, Jeff, and Mark Pisoni, Kent Rosenblum, Ted Seghesio, Doug Shafer, Justin Smith, Tony Soter, Brian Talley, Michael Terrien, Randy Ullom, Margo van Staaveren, Bill Wathan

Bronwen Percival

Reinventing the Wheel

$24.95

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.

Jamie Goode

Flawless

$14.95

A New York Times Best Wine Book of 2018

Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.

Patrick J. Comiskey

American Rhone

$34.95

"Thoughtfully conceived and very well written, this is essential somm reading."—The Somm Journal
"This is the most important wine book of the year, perhaps in many years."—The Seattle Times "Crisply written, impeccably researched, balanced if fundamentally enthusiastic, scholarly but accessible, and full of unexpected details and characters."—The World of Fine Wine No wine category has seen more dramatic growth in recent years than American Rhône–variety wines. Winemakers are devoting more energy, more acreage, and more bottlings to Rhône varieties than ever before. The flagship Rhône red, Syrah, is routinely touted as one of California’s most promising varieties, capable of tremendous adaptability as a vine, wonderfully variable in style, and highly expressive of place. There has never been a better time for American Rhône wine producers.

American Rhône is the untold history of the American Rhône wine movement. The popularity of these wines has been hard fought; this is a story of fringe players, unknown varieties, and longshot efforts finding their way to the mainstream. It’s the story of winemakers gathering sufficient strength in numbers to forge a triumph of the obscure and the brash. But, more than this, it is the story of the maturation of the American palate and a new republic of wine lovers whose restless tastes and curiosity led them to Rhône wines just as those wines were reaching a critical mass in the marketplace. Patrick J. Comiskey’s history of the American Rhône wine movement is both a compelling underdog success story and an essential reference for the wine professional.

Oretta Zanini De Vita

Popes, Peasants, and Shepherds

$34.95

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

Harvey Levenstein

Paradox of Plenty

$29.95

In this sweeping history of food and eating in modern America, Harvey Levenstein explores the social, economic, and political factors that have shaped the American diet since 1930.

Sheridan Warrick

The Way to Make Wine

$24.95

“Can you change a tire? Then you can make wine. This according to Sheridan Warrick, Berkeley author of The Way to Make Wine, a step-by-step guide for home vintners. Warrick walks readers through each step of the process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling. The second part of the book is a how-to on fine-tuning the process. Along the way Warrick includes tips, sidebars and sources for grapes and other supplies. And even if you never bottle a drop, you'll come away with a greater appreciation of what goes into your glass.”—San Francisco Chronicle

The Way to Make Wine reveals everything needed to make delicious wines—both reds and whites—from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who’s ever dreamed of producing table wines at home.

This updated and expanded edition features:

* new how-to illustrations
* tips and techniques from accomplished professional winemakers
* up-to-date information on the rewards and challenges of running natural wine fermentations
* fresh ways to apply your home-brewing knowledge to make remarkable reds and whites

Providing concise, clear, and practical guidance, Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.

Steve Heimoff

A Wine Journey along the Russian River, With a New Preface

$23.95

Steve Heimoff takes readers on an intimate and enlightening tour of one of California’s most diverse and accomplished wine areas as he travels along the Russian River and talks with growers and vintners from the Cabernet country of the Alexander Valley to the Pinot Noir producers of the Sonoma coast. This first comprehensive look at the natural history and winemaking practices of the region by one of America’s most respected wine critics brings the Russian into the exalted company of the great wine rivers of the world—the Loire, the Rhône, the Rhine, the Mosel, and the Douro. Part wine guidebook, part history and geology, and part travelogue of the author's adventures in wine country, A Wine Journey along the Russian River is essential reading for wine lovers—both those fortunate enough to be familiar with the region and those who have never been there.

Heimoff guides readers along the length of the scenic river, from its warm, northern border with Mendocino out to foggy Jenner. He discusses the history and progress of Alexander Valley Zinfandel and Cabernet Sauvignon, Russian River Valley and Sonoma coast Pinot Noir, Sonoma County's Rhône-oriented wines, old-style field blends, and other interesting wines. In the process, he introduces readers to many of the growers and vintners who have made Sonoma County famous: Dick Arrowood, the Rochiolis, the Seghesios, Tom Jordon, Bob Cabral of Williams Selyem, Jess Jackson of Kendall-Jackson, Merry Edwards, and many others. Describing how the river's formation and evolution, both products of the planet's fiery tectonic past, as well as the region's complex climate, have created the potential for unparalleled viticultural enclaves, and recounting how a variety of people realized that potential, Heimoff provides a fascinating explanation of why the Russian River's reputation as a premium winegrowing region continues to grow.

Charles L. Sullivan

Zinfandel

$38.95

The Zinfandel grape—currently producing big, rich, luscious styles of red wine—has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status—in part because of the caliber of its wines and its remarkable versatility, and in part because of the mystery surrounding its origins. Charles Sullivan, a leading expert on the history of California wine, has at last written the definitive history of Zinfandel. Here he brings together his deep knowledge of wine with the results of his extensive research on the grape in the United States and Europe in a book that will entertain and enlighten wine aficionados and casual enthusiasts. In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape.

Sullivan reconstructs Zinfandel's journey through history—taking us from Austria to the East Coast of the U.S. in the 1820s, to Gold Rush California, and through the early days of the state's wine industry. He considers the ups and downs of the grape's popularity, including its most recent and, according to Sullivan, most brilliant "up." He also unravels the two great mysteries surrounding Zinfandel: the myth of Agoston Haraszthy's role in importing Zinfandel, and the heated controversy over the relationship between California Zinfandel and Italian Primitivo. Sullivan ends with his assessments of the 2001 and 2002 vintages, firmly setting the history of Zinfandel into the chronicles of grape history.

Marilyn Tausend

La Cocina Mexicana

$39.95

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines.

Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.

Linda Lau Anusasananan

The Hakka Cookbook

$27.95

Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties.

This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

Evan Goldstein

Perfect Pairings

$38.95

As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn’t confusing enough, Asian, Creole, and Latin American dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for how to pair wine with each meal. The quintessential resource for matching wine and food, Perfect Pairings acts as a guide to wine, wine terminology, and wine-growing regions as well as a cooking guide: this versatile coffee table book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.

Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty, or rich, buttery, and oak-infused; whether the Pinot Noir fruity and tropical, or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur chefs alike.

* 16 full-color photos

* Six seasonal and special occasion menus

* Tips for enhancing food and wine experiences, both at home and in restaurants

* Glossary of wine terminology

* Overview of the world’s primary wine-growing regions

* Recommendations of more than five hundred wines, ranging in price from everyday to splurge

Gary Paul Nabhan

Cumin, Camels, and Caravans

$17.95

Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family’s history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade.

Traveling along four prominent trade routes—the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate)—Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflict—Arabs and Jews—have spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future.

Tim Patterson

Wine and Place

$39.95

The concept of terroir is one of the most celebrated and controversial subjects in wine today. Most will agree that well-made wine has the capacity to express “somewhereness,” a set of consistent aromatics, flavors, or textures that amount to a signature expression of place. But for every advocate there is a skeptic, and for every writer singing praises related to terroir there is a study or a detractor seeking to debunk terroir as myth. Wine and Place examines terroir using a multitude of voices and points of view—from winemakers to wine critics, from science to literature—seeking not to prove its veracity but to explore its pros, cons, and other aspects. This comprehensive anthology lets readers come to their own conclusions about terroir.

Evan Goldstein

Daring Pairings

$34.95

The best wine and food pairings create harmony among unexpected flavors. Chardonnay, Riesling, and Merlot are classic pairing choices, but less conventional grape varieties like Albariño, Grenache, Grüner Veltliner, Malbec, and Tempranillo are becoming increasingly popular, coveted by those with curious palates and a taste for good value. In Daring Pairings, the adventurous companion to the acclaimed Perfect Pairings, Master Sommelier Evan Goldstein shows how anyone can bring these emerging, exciting varieties to the table. He ventures into wine's new frontiers, exploring the flavors and pairing potential of thirty-six distinctive grapes from around the world, including Argentina, Spain, Italy, Greece, and France. In his entertaining and approachable style, Goldstein offers advice on crafting unforgettable wine and food pairings, suggests wines for everyday and special occasions, and recommends producers and importers. Thirty-six star chefs present recipes specially tailored to Goldstein's wine selections, and full-color photographs display these dishes in delectable splendor. This authoritative, down-to-earth guide reveals that pairing food and wine is no great mystery—anyone willing to explore or experiment can create bold and memorable combinations.

With recipes and commentary from:

Nate Appleman, Dan Barber, Ben Barker, Paul Bartolotta,Michelle Bernstein, Floyd Cardoz, Robert Del Grande, Tom Douglas, Suzanne Goin, Joyce Goldstein, Christopher Gross, Fergus Henderson, Gerald Hirigoyen, Philippe Jeanty, Douglas Keane, Hubert Keller, Loretta Keller, David Kinch, Evan Kleiman, Mourad Lahlou, Michael Leviton, Emily Luchetti, Laurent Manrique, Lachlan M. Patterson, Cindy Pawlcyn, Anne S. Quatrano, Michael Romano, Susan Spicer, Frank Stitt, Craig Stoll, Ethan Stowell, Charlie Trotter, Larry Tse, Richard Vellante, Vikram Vij, Kate Zuckerman

Richard Mendelson

From Demon to Darling

$26.95

Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day—and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society—and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.

Bill Nesto

The World of Sicilian Wine

$39.95

The World of Sicilian Wine provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution. Offering a guide and map to exploring Sicily, Bill Nesto, an expert in Italian wine, and Frances Di Savino, a student of Italian culture, deliver a substantive appreciation of a vibrant wine region that is one of Europe’s most historic areas and a place where many cultures intersect.

From the earliest Greek and Phoenician settlers who colonized the island in the eighth century B.C., the culture of wine has flourished in Sicily. A parade of foreign rulers was similarly drawn to Sicily’s fertile land, sun-filled climate, and strategic position in the Mediterranean. The modern Sicilian quality wine industry was reborn in the 1980s and 1990s with the arrival of wines made with established international varieties and state-of-the-art enology. Sicily is only now rediscovering the quality of its indigenous grape varieties, such as Nero d’Avola, Nerello Mascalese, Frappato, Grillo, and distinctive terroirs such as the slopes of Mount Etna.

John Winthrop Haeger

North American Pinot Noir

$39.95

Pinot noir, the famously elegant, sexy, and capricious red grape of Burgundy, is finally producing impressive wines in North America. Credit talented winemakers, enthusiastic restaurateurs, and consumers in search of alternatives to cabernet and zinfandel. Considered perhaps the ultimate food wine, pinot noir has an allure based on its special combination of aromas, flavors, and mouthfeel; on its legendary capacity to reflect the terroir where it is grown; and on its reputation for being hard to grow and make. This is the definitive work on pinot noir in North America. A comprehensive reference for winemakers and aficionados as well as a sourcebook for casual enthusiasts, it includes extensive historical and viticultural background on pinot noir in the New World and profiles of six dozen prominent producers in California, Oregon, British Columbia, and New York.

John Winthrop Haeger, known for his perceptive wine writing for more than fifteen years, gives contextual and comparative information about pinot noir in Burgundy and then tells the story of wine producers' early failures, frustrations, and breakthroughs in North America. He discusses plant genetics and clones, identifies the essential conditions for really good pinot, tells where the best wines are grown and made, and analyzes the factors that determine wine styles and signatures. In the second part of the book, he presents detailed producer profiles with accessibly written tasting notes on recent and mature vintages. A final section covers glassware, vintages, wine and food pairings, and other matters of interest to consumers. Maps prepared especially for this book cover all the major pinot-producing regions in North America.

American Institute for Cancer Research

The New American Plate Cookbook

$34.95

We all want great-tasting meals, but we also want meals that help us maintain a healthy weight and live longer, healthier lives. Marrying the art and science of food, The New American Plate Cookbook is the first cookbook designed to accomplish all three goals. A team of cooks, nutritionists, food writers, scientists, and others who are passionate about food collaborated to create 200 recipes, from appetizers to desserts, that combine sound nutrition with culinary ingenuity. From updated favorites to innovative showstoppers, The New American Plate Cookbook delights the senses—with vivid colors, tempting aromas, and luscious flavors—while helping you reduce your risk of serious health problems like cancer and heart disease. Whether you wish to achieve a healthy weight or find a lifelong approach to eating nutritious meals, The New American Plate Cookbook will satisfy your conscience while it dazzles your palate.

The New American Plate Cookbook includes:

*200 recipes, from appetizers, soups, and salads to one-pot dishes and entrées to vegetables, egg dishes, breads, pilafs, desserts, and more

*74 full-color photographs

*Tips on meal planning and complementary combinations of dishes

*Practical suggestions and a guide to ingredients and cooking techniques

*Information on the science behind the New American Plate approach

Recipes from The New American Plate Cookbook:

Bruschetta with Green Pea and Roasted Garlic Spread

Butternut Squash, Tomato and Watercress Soup

Mixed Greens with Blueberries and Feta

Sweet Potato and Pear Stir-Fry with Chicken and Chili Sauce

New American Beef Stew

Greek-Style Scallops

Chicken with Tomatoes, Honey and Cinnamon

Broccoli with Scallion Dressing and Hazelnuts

Gingered Carrots with Golden Raisins and Lemon

Heirloom Whole Wheat Bread

Whole Corn and Green Chile Muffins

Rice Pudding with Pears and Apples

Fresh Plum Tart

Jamie Goode

The Goode Guide to Wine

$18.95

This pocket guide to Jamie Goode’s philosophy divulges what you need to know (and what you don’t) about the world of wine.

Who will have the last word on wine, if not Jamie Goode? Over the last decade, Goode has embarked on almost nonstop travel through the world’s vineyards in an effort to understand the beautifully diverse and complicated world of wine. His hard-nosed pursuit of the most interesting stories to tell about wine has led us here, to The Goode Guide to Wine.

This book—a sort of manifesto—distills many of the observations, lessons, and opinions that have made Jamie Goode a renowned voice within the wine world. In a series of short, pithy, and often rather blunt chapters, he celebrates what is exciting and interesting about wine, asks how we could do things better, and points out some of the absurdities of wine culture. Jamie Goode has a distinct philosophy when it comes to wine, and he knows you may disagree; if you do, that means it’s working. The Goode Guide to Wine is a book designed to provoke and inspire in equal measure, encouraging the reader to be critical and to see the world of wine through fresh eyes.

William Weaver

Culinary Ephemera

$29.95

This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition."

Christopher Bakken

Honey, Olives, Octopus

$34.95

Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine—olives, bread, fish, cheese, beans, wine, meat, and honey—and journeys through the country searching for the best examples of each. He picks olives on Thasos, bakes bread on Crete, eats thyme honey from Kythira with one of Greece’s greatest poets, and learns why Naxos is the best place for cheese in the Cyclades. Working with local cooks and artisans, he offers an intimate look at traditional village life, while honoring the conversations, friendships, and leisurely ceremonies of dining around which Hellenic culture has revolved for thousands of years. A hymn to slow food and to seasonal and sustainable cuisine, Honey, Olives, Octopus is a lyrical celebration of Greece, where such concepts have always been a simple part of living and eating well.

Maestro Martino of Como

The Art of Cooking

$38.95

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini.

The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Terry Theise

Reading between the Wines, With a New Preface

$24.95

Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? Can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience—and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers.

Niloufer Ichaporia King

My Bombay Kitchen

$39.95

Chef Samin Nosrat’s Top Ten Favorite Books for Vulture
Winner, 2008 James Beard Foundation Book Award in Asian Cooking

The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.

John Winthrop Haeger

Riesling Rediscovered

$39.95

"What makes the book so encompassing, informative, and relevant is that Haeger has avoided focusing on viticulture or enology or economy in isolation, and has instead looked at all of them in their historic and contemporary scientific and socio-cultural context. . . . Not everyone loves Riesling, but those of us who do will find our passion articulately explained and expressed in Haeger’s book."—Anne Krebiehl, MW, The World of Fine Wine "If you haven't been sold on dry riesling, this is required reading; if you're already a fan, it's an essential reference to add to your shelf."—Wine & Spirits
Riesling is the world’s seventh most-planted white wine grape variety and among the fastest growing over the past twenty years. It is a personal favorite of many sommeliers, chefs, and other food and wine professionals for its appealing aromatics, finesse, and minerality; for its uncanny ability to reflect terroir; and for its impressive versatility with cuisines of all types. It is stylistically paradoxical, however. Now usually made dry in most of Europe and Australia, and assumed dry by most German consumers, Riesling is made mostly sweet or lightly sweet in North America and is believed sweet in the American marketplace irrespective of origin. Riesling is thus consequently—but mistakenly—shunned by the mainstream of American wine drinkers, whose tastes and habits have been overwhelmingly dry for two generations.

Riesling Rediscovered looks at the present state of dry Riesling across the Northern Hemisphere: where it is grown and made, what models and objectives vintners have in mind, and what parameters of grape growing and winemaking are essential when the goal is a delicious dry wine. John Winthrop Haeger explores the history of Riesling to illuminate how this variety emerged from a crowded field of grape varieties grown widely across northern Europe. Riesling Rediscovered is a comprehensive, current, and accessible overview of what many consider to be the world’s finest and most versatile white wine.

Ann B. Matasar

Women of Wine

$23.95

This inspiring, engagingly written book, with its personal approach and global scope, is the first to explore women’s increasingly influential role in the wine industry, traditionally a very male-dominated domain. Women of Wine draws on interviews with dozens of leading women winemakers, estate owners, professors, sommeliers, wine writers, and others in the United States, the United Kingdom, France, Italy, Australia, New Zealand, and elsewhere to create a fascinating mosaic of the women currently shaping the wine world that also offers a revealing insiders’ look at the wine industry.

To set the stage, Ann B. Matasar chronicles the historical barriers to women’s participation in the industry, reviews post-World War II changes that created new opportunities for them, and pays tribute to a few extraordinary nineteenth-century women who left their mark on wine despite the odds against them. She then turns to her primary topic: an accessible discussion of women associated with some of the most prestigious wineries and institutions in both the Old and New Worlds that emphasizes their individual and collective contributions. Matasar also considers issues of importance to women throughout the business world including mentors, networking, marriage, family, education, self-employment versus the corporate life, and risk taking.

Thomas Pinney

A History of Wine in America, Volume 1

$38.95

The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to the very seashore, they concluded that "in all the world the like abundance is not to be found." Thus, from the very beginning the promise of America was, in part, the alluring promise of wine. How that promise was repeatedly baffled, how its realization was gradually begun, and how at last it has been triumphantly fulfilled is the story told in this book.

It is a story that touches on nearly every section of the United States and includes the whole range of American society from the founders to the latest immigrants. Germans in Pennsylvania, Swiss in Georgia, Minorcans in Florida, Italians in Arkansas, French in Kansas, Chinese in California—all contributed to the domestication of Bacchus in the New World. So too did innumerable individuals, institutions, and organizations. Prominent politicians, obscure farmers, eager amateurs, sober scientists: these and all the other kinds and conditions of American men and women figure in the story. The history of wine in America is, in many ways, the history of American origins and of American enterprise in microcosm.

While much of that history has been lost to sight, especially after Prohibition, the recovery of the record has been the goal of many investigators over the years, and the results are here brought together for the first time.

In print in its entirety for the first time, A History of Wine in America is the most comprehensive account of winemaking in the United States, from the Norse discovery of native grapes in 1001 A.D., through Prohibition, and up to the present expansion of winemaking in every state.

Priscilla Parkhurst Ferguson

Word of Mouth

$29.95

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it.

What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films.

Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.

Ken Albala

Eating Right in the Renaissance

$47.95

Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food.

Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more.

Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.

Oretta Zanini De Vita

Encyclopedia of Pasta

$21.95

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. Encyclopedia of Pasta, illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals.

Janet Poppendieck

Breadlines Knee-Deep in Wheat

$34.95

At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This contradiction was widely perceived as a "paradox." In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it was a normal, predictable working of an economic system rendered extreme by the Depression. The notion of paradox, however, captured the imagination of the public and policy makers, and it was to this definition of the problem that surplus commodities distribution programs in the Hoover and Roosevelt administrations were addressed.

This book explains in readable narrative how the New Deal food assistance effort, originally conceived as a relief measure for poor people, became a program designed to raise the incomes of commercial farmers. In a broader sense, the book explains how the New Deal years were formative for food assistance in subsequent administrations; it also examines the performance--or lack of performance--of subsequent in-kind relief programs.

Beginning with a brief survey of the history of the American farmer before the depression and the impact of the Depression on farmers, the author describes the development of Hoover assistance programs and the events at the end of that administration that shaped the "historical moment" seized by the early New Deal. Poppendieck goes on to analyze the food assistance policies and programs of the Roosevelt years, the particular series of events that culminated in the decision to purchase surplus agriculture products and distribute them to the poor, the institutionalization of this approach, the resutls achieved, and the interest groups formed. The book also looks at the takeover of food assistance by the U.S. Department of Agriculture and its gradual adaptation for use as a tool in the maintenance of farm income. Utliizing a wide variety of official and unofficial sources, the author reveals with unusual clarity the evolution from a policy directly responsive to the poor to a policy serving mainly democratic needs.

Evan Goldstein

Wines of South America

$39.95

The most comprehensive guide to the wines of the entire continent, Wines of South America introduces readers to the astounding quality and variety of wines that until recently have been enjoyed, for the most part, only locally. Master Sommelier Evan Goldstein leads wine enthusiasts on an exciting geographical journey across ten countries, describing the wines, grapes, and regions of each.

Goldstein begins the tour with a continental overview, discussing the arrival of the vine and wine culture, surveying the range of grapes planted and cultivated, and summarizing the development of modernday viticulture and winemaking. He explores the two giants of the continent, Argentina and Chile, in expansive chapters that cover their unique histories, wine regions, wine styles, prominent grapes, and leading producers. Goldstein covers the evolving industries of Brazil and Uruguay and discusses the modern-day activities in Bolivia, Colombia, Ecuador, Paraguay, Peru, and Venezuela.

Up-to-date maps, several engaging photos, and pertinent statistics support each section, which also feature lively profiles of key individuals and wineries that have influenced the development of the craft. A closing chapter is devoted to food in South America, with specific information on wine country dining and leading chefs and restaurants. The author provides practical advice for travelers, an appendix of available resources for learning more about the wines of each region, and lists of ‘top 10’ wine recommendations for quick reference.

Krishnendu Ray

Curried Cultures

$34.95

Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.

Thomas Pinney

The Makers of American Wine

$36.95

Americans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years. Thomas Pinney takes an engaging approach to the history of American wine by telling its story through the lives of 13 people who played significant roles in building an industry that now extends to every state. While some names—such as Mondavi and Gallo—will be familiar, others are less well known. These include the wealthy Nicholas Longworth, who produced the first popular American wine; the German immigrant George Husmann, who championed the native Norton grape in Missouri and supplied rootstock to save French vineyards from phylloxera; Frank Schoonmaker, who championed the varietal concept over wines with misleading names; and Maynard Amerine, who helped make UC Davis a world-class winemaking school.

Anna Zeide

Canned

$29.95

2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship

A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay.

Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

Doug Shafer

A Vineyard in Napa

$29.95

At the age of 47, when he a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, thirty years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called "one of the world’s greatest wineries." This book, narrated by Shafer’s son Doug, is a personal account of how his father turned his midlife dream into a remarkable success story.

Set against the backdrop of Napa Valley’s transformation from a rural backwater in the 1970s through its emergence today as one of the top wine regions in the world, the book begins with the winery’s shaky start and takes the reader through the father and son’s ongoing battles against killer bugs, cellar disasters, local politics, changing consumer tastes, and the volatility of nature itself. Doug Shafer tells the story of his own education, as well as Shafer Vineyards’ innovative efforts to be environmentally sustainable, its role in spearheading the designation of a Stags Leap American Viticultural Area, and how the wine industry has changed in the contemporary era of custom-crushing and hobbyist winery investors.

Joyce Goldstein

Inside the California Food Revolution

$34.95

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene.

In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Darra Goldstein

The Gastronomica Reader

$42.95

Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal’s pages—including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, The Gastronomica Reader will inspire readers to think seriously, widely, and deeply about what goes onto their plates.

Gastronomica is a winner of the Utne Reader's Independent Press Award for Social/Cultural Coverage

Lynne C. Anderson

Breaking Bread

$23.95

Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin’s beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.

Charles E. Olken

The New Connoisseurs' Guidebook to California Wine and Wineries

$31.95

For this powerful successor to his best-selling guide to California wine, Charles E. Olken has joined forces with Joseph Furstenthal to craft The New Connoisseurs’ Guidebook to California Wine and Wineries. An encyclopedia, atlas, and buying guide combined in one comprehensive, authoritative work, this new guide delivers information and guidance that is not available in any other place. From first page to last, it is geared towards a wide range of consumers, yet also offers the depth and detail that made its predecessor one of the most frequently referenced works by wine educators and industry insiders. Now organized geographically into eight wine regions, the guide has been completely rewritten and expanded to provide the most current information on the state’s evolving wine industry—its history, grapes, winemaking, terminology, geography, and leading wineries.

Paul Gregutt

Washington Wines and Wineries

$32.95

As the global wine industry reinvents itself for twenty first–century palates, Washington is poised to become as important and influential as California on the world stage. National and international attention has brought interest in the state’s wines to an all-time high. Yet, in just the past few years, a tidal wave of change has rolled over the state’s wine industry. To keep wine enthusiasts thoroughly up to date, Paul Gregutt has now completely revised and expanded his critically acclaimed guide to Washington’s best grapes, vineyards, wines, winemakers, and wineries. With twice as many winery and vineyard profiles, updated tasting notes, and new recommended producers for each grape variety, this edition of Washington Wines and Wineries will continue to be the definitive reference on the subject.

Marion Nestle

Food Politics

$20.95

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being.

Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view.

Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy.

An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.

Amy Bentley

Inventing Baby Food

$29.95

Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care.

Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth.

By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period.

Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it’s during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.

George Saintsbury

Notes on a Cellar-Book

$34.95

Since its first publication in 1920, George Saintsbury's classic Notes on a Cellar-Book has remained one of the greatest tributes to drink and drinking in the literature of wine. A collection of tasting notes, menus, and robust opinions, the work is filled with anecdotes and recollections of wines and spirits consumed—from the heights of Romanée-Conti to the simple pleasures of beer, flip, and mum. Thomas Pinney brings this unique work alive for contemporary audiences by providing the keys to a full understanding of Notes on a Cellar-Book in a new edition that includes explanatory endnotes, an essay on the book's legacy, and additional articles on wine by Saintsbury.

Sarah Bowen

Divided Spirits

$29.95

Divided Spirits tells the stories of tequila and mezcal, two of Mexico’s most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on “alternative” markets to protect food cultures and rural livelihoods.

In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir—the taste of place—has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product’s authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico’s national spirits. Yet this book shows how the institutions that are supposed to guard “the legacy of all Mexicans” often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences—for the quality and taste of tequila and mezcal, and for communities throughout Mexico—are stark.

Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.

Tyler Colman

Wine Politics

$23.95

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, Wine Politics exposes a little-known but extremely influential aspect of the wine business—the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, Wine Politics reveals just how deeply politics matters— right down to the taste of the wine in your glass tonight.

Stephen Brook

The Finest Wines of California

$39.95

Unconstrained by tradition or viticultural regulation, California winemakers enjoy a freedom that has resulted in a remarkable range of world-class wines. Beautifully illustrated with original photographs and detailed color maps, this guide introduces California wine by exploring the best that the state has to offer —from lush Sonoma Chardonnay to spicy Santa Barbara Syrah to heady Amador Zinfandel. At the heart of the book, award-winning wine writer Stephen Brook offers 90 intimate profiles of top producers—from Napa and Sonoma to the North and Central coasts, the Sierra foothills, and beyond. Brook also includes general information on California wine history, wine culture, grape varieties, and more. Throughout, he searches for the characteristics that make California wine distinctive despite its tremendous diversity—and finds the answer in the state’s unusual climate, especially the shifting interplay between fog and sun, as well as a lively and constant questioning of received ideas about viticulture, vine age, terroir, and winemaking techniques, all of which have helped winemakers to create complexity,individuality, and nuance in their wines.

Maité Laborde

De la trinchera al sartén: Recetario del exilio español en México / From the Trenches to the Pan

$19.95

¡Un homenaje gastronómico a los sabores compartidos entre España y México!

Tras el fin de la guerra civil española, en 1939, llegaron a nuestro país 20,000 mujeres, niños y hombres en calidad de asilados políticos, todos ellos protagonistas de travesías épicas. Sin planearlo, sus costumbres, su identidad y—sin duda—su cocina serían su legado.

Maité Laborde, Melinda Ridaura y Maco Sánchez se dedicaron a rescatar las recetas y a documentar las historias de la comunidad que llegó en aquellos barcos, aviones y trenes. Fueron de familia en familia para recuperar esa memoria que, hasta la fecha, no se encontraba registrada en ningún archivo y que pasaba solo de generación en generación. Desde la tradicional paella valenciana y el chocolate español que preparaban las abuelas hasta los callos a la madrileña, De la trinchera al sartén es la oportunidad para celebrar nostalgias compartidas, honrar la identidad colectiva y recrear esa exquisita herencia culinaria. ¡Buen provecho!

ENGLISH DESCRIPTION

A culinary homage to the flavors shared between Spain and Mexico!

After the end of the Spanish Civil War in 1939, 20,000 women, children, and men arrived in our country as political asylum seekers, all of them protagonists of epic journeys. Without planning it, their customs, their identity, and—undoubtedly—their cuisine became their legacy.

Maité Laborde, Melinda Ridaura, and Maco Sánchez dedicated themselves to rescuing the recipes and documenting the stories of the community that arrived on those ships, planes, and trains. They went from family to family to recover that memory that, until now, was not recorded in any archive and was passed down only from generation to generation.

From the traditional Valencian paella and the Spanish chocolate prepared by grandmothers to the Madrid-style tripe, De la trinchera al sartén (From the Trenches to the Pan) is an opportunity to celebrate shared nostalgias, honor collective identity, and recreate that exquisite culinary heritage. Bon appétit!

Jenny Burgesse

Geek Sweets

$31.99

Easy Baking Recipes and Unique Theme Party Ideas

"This is the perfect book for themed parties for the geek in all of us. There are downloadable templates and great party ideas!" —On Honeysuckle Hill Blog

Geek Sweets is the ultimate guide to creating 60 confections for the legions of geek fans of Star Wars, Game of Thrones, Harry Potter, Minecraft, Dungeons & Dragons, The Legend of Zelda, Doctor Who, and much more!

Easy baking recipes. Geek Sweets is organized so even a beginning baker can have success. It's a baking cookbook full of beautiful photographs, with easy baking recipes for the 'truly geeky'. Geek Sweets is filled with cupcakes recipes, easy cookie recipes, and that special cake pops recipe.

Theme party ideas. Geek Sweets delivers step-by-step how-to's for every adventurer─from the squire just starting a journey, to a well-worn dragon slayer looking for a challenge. Geek Sweets also includes theme party ideas with cocktail recipes and a companion website with printables to enhance all of your geeky gatherings, including your Game of Thrones viewing parties, as well as theme party ideas with fantasy-adventure themes. There are even tips for hosting parties like TV viewings and game nights.

Readers of books such as Hello, Cupcake!; Make It Easy, Cupcake!; or American Girl Baking will love Geek Sweets.

Vikrant Batra

Veni, Vidi, Vino

$60.00

Vikrant Batra’s journey into wine began 15 years ago with a single, life-changing glass of Gewürztraminer in Alsace—a sip so surprising it made him sit up and wonder, What on earth have I been drinking all this time?That moment sparked a love affair with vineyards, winemakers, and the stories behind the bottles.

In Veni, Vidi, Vino, Batra brings these stories of memorable wines to life, from a German winemaker with a flair for wild experiments to a serene Korean monk whose curiosity led to her first sip of Château d’Yquem. Each tale, infused with the Japanese philosophy of Ichigo Ichie—that every encounter is a once-in-a-lifetime event—is a reminder that wine has a remarkable way of creating unforgettable connections (and a few good laughs).

For Batra, wine is more than just a drink; it’s an opportunity to connect with others and savor the magic of a shared moment.With vivid descriptions and original illustrations of the people and places Batra encountered on his journey, Veni, Vidi, Vino invites you to pour a glass and join Batra in celebrating the extraordinary stories behind the bottle.

Ian Coutts

Brew North

$19.95

Brew North tells the delightful story of Canada's national beverage. Lively and informative, Brew North puts beer lovers front and centre. From cowboys quaffing India pale ale in a western saloon to modern-day beer snobs sipping pints of cask-brewed bitter and commenting on its chocolate and cigar box bass notes,” this is the story of the menand womenwho brewed, served and drank the intoxicating malted beverage. Charming illustrations reveal rustic taverns, Victorian photographs give us that era’s opulent saloons, and modern colour shots help us understand the brewing process. The book also illustrates how brewers have long been conscious of marketing and advertising, creating unique bottles and ads, giveaway trays and signs.

Dr. Jason Fung

The Diabetes Code Cookbook

$28.95

The ultimate companion cookbook to The Diabetes Code from the New York Times-bestselling author and pioneer of intermittent fasting, Dr. Jason Fung.

Dr. Jason Fung helped thousands of people lose weight with his breakout bestseller The Obesity Code.

Next, he helped prevent and reverse type 2 diabetes with his groundbreaking book The Diabetes Code.

Now, The Diabetes Code Cookbook makes it even easier to follow Dr. Fung’s proven advice for preventing and reversing type 2 diabetes through intermittent fasting and a low carb/high-fat diet.

This cookbook features full-color photographs and includes:

100 simple and delicious recipes to help manage insulin and aid in weight loss
Intermittent fasting schedules and plans (16, 24, 30, and 26-hour fasts)
Grocery shopping lists
A new intro from Dr. Fung with up-to-date information on insulin resistance and its connection to weight gain and type 2 diabetes

Readers will come away with knowledge of their health and an arsenal of mouthwatering meals—because eating for type 2 diabetes doesn’t have to be bland!

Dr. Jason Fung

The Obesity Code Cookbook

$28.95

New York Times bestselling author Dr. Jason Fung helped thousands of people lose weight with his groundbreaking book The Obesity Code.

Now, he offers the ultimate companion cookbook, filled with zero carb recipes and intermittent fasting plans to help readers lose weight, manage type 2 diabetes, and increase longevity, all while eating delicious food.

In his original bestseller The Obesity Code, Dr. Jason Fung showed us that everything about our metabolism, including our weight, depends upon on our hormones. He showed us that the hormone insulin triggers our bodies to store calories as fat, and that once we understand weight gain as a result of excess insulin and homonal imbalance in our body, we can begin to treat it by looking at what’s on our plate.

Enter The Obesity Code Cookbook, a collection of mouthwatering recipes for your journey to lower insulin, lose weight for good, and reverse and prevent type 2 diabetes. More than a recipe book, it comes with bonus material including:

A guide to stocking your pantry with the right foods (and ditching the wrong foods);
Fung’s easy-to-understand explainers on how weight gain and weight loss really work;
intermittent fasting FAQs and best practices;
and meal plans for 16-hour, 24-hour, and 36-hour fasts.

In other words, The Obesity Code Cookbook will not only show you what to eat, but also when to eat it—and why.

But eating this way doesn’t have to bland. The Obesity Code Cookbook’s many delicious comfort foods include:

Hearty breakfasts like the Everyday Omelette and Coconut Pancakes;
Flavorful vegetable mains like Roasted Cauliflower with Turmeric and Tahini and spicy Thai Vegetable Curry
Scrumptious seafood such as Scallops with Prosciutto and Chili Garlic Shrimp
Meat-forward mains such as Gruyere Meat Loaf, Pork Belly with Star Anise, Roast Chicken Thighs with Lemon and Tea-Braised Duck with Fennel

And don’t forget about desserts and snacks: Nut Bars with Chocolate Drizzle, Almond Fig Cake, and Walnut Power Balls are just a few of the delights you’ll enjoy while eating your way to a healthier, better you.

Praise for Dr. Jason Fung:

“The doctor who invented intermittent fasting.”—The Daily Mail

“Dr. Jason Fung’s explanation of insulin resistance and the accompanying insulin model of obesity is original, brilliant and game changing.”
—Zoë Harcombe, Obesity researcher, author of The Harcrombe Diet

Dr. Jason Fung triumphs in explaining the core underlying causes of obesity and manages to simplify it in a way that anybody can understand. If more doctors and people were able to understand these causes and implement Dr. Fung's actionable advice then we would be able to start reversing the obesity epidemic tomorrow.”
—Sam Feltham, USA Today World Fitness Elite Trainer of the Year

“Fung zeroes in on why insulin resistance has become so prevalent and offers specific outside-the-box solutions that have emerged as the key to maximizing health.”
—Jimmy Moore, author, Keto Clarity and Cholesterol Clarity

Jill Lambert

A Good Catch

$24.95

Eating responsibly may mean including new and different foods in one’s diet, but it doesn't mean having to forgo flavor. A Good Catch incorporates the most responsible and delicious seafood choices into more than 90 mouthwatering recipes from celebrity chefs across Canada. The book begins with a brief introduction that explains what questions conscientious consumers should be asking about seafood and provides a quick-reference chart of recommended choices. But the heart of the book is the recipes. Featured are culinary delights such as Salmon and Edamame Salad with Wasabi Mayonnaise, Dungeness Crab Cake Benedicts with Chive Hollandaise Sauce, and Grilled Pacific Halibut with Charred Jalapeno-Honey Vinaigrette. Produced in conjunction with the David Suzuki Foundation, this elegant, easy-to-use cookbook is a must-have resource with sustainable suggestions and alternatives for conscious foodies.

Shelley Boris

Fresh Cooking

$14.99

Fresh Cooking is exactly what the home cook desires—a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute, a retreat center in New York's Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month. Caroline Kasterine's beautiful photographs compliment the recipes.

From the beginning of her career in the heydey of New York City's culinary scene with Dean & Deluca, Shelley Boris has maintained a love of fine, fresh ingredients and an intuitive grasp of their possibilities. This book draws on her passion and experience to create delectable meals on a budget without compromising flavor or diversity.

Kathleen Rose Smith

Enough for All

$15.00

Celebrating Native California food gathering and preparation across the seasons, Kathleen Rose Smith reveals the practices handed down through generations of her Bodega Miwuk and Pomo ancestors, and shares how these traditions have evolved into the contemporary ways her family still enjoys wild foods. Her knowledge and personal reflections are expressed through recipes, stories, and artwork, recording not only the technical aspects of food gathering, but also the social and spiritual—inextricable elements of traditional California Indian food preparation. She explores relationships between people and nature, and the deep cultural knowledge—respect, thankfulness, joy, and sacrifice—that gives meaning and grace to these most ordinary aspects of daily life.

Complete with family stories and photos, this elegant memoir illuminates a world of sustainable bounty—full of abalone, salmon, seaweed, and strawberries. It is at once a pleasure to read and a lesson in survival: the survival of the foods and of the people themselves.

Ian

Brew North

$22.95

Brew North tells the delightful story of Canada's national beverage. Lively and informative, Brew North puts beer lovers front and centre. From cowboys quaffing India pale ale in a western saloon to modern-day beer snobs sipping pints of cask-brewed bitter and commenting on its “chocolate and cigar box bass notes,” this is the story of the men—and women—who brewed, served and drank the intoxicating malted beverage. Charming illustrations reveal rustic taverns, Victorian photographs give us that era’s opulent saloons, and modern colour shots help us understand the brewing process. The book also illustrates how brewers have long been conscious of marketing and advertising, creating unique bottles and ads, giveaway trays and signs.

Dr. Jason Fung

The Obesity Code Cookbook

$28.95

New York Times bestselling author Dr. Jason Fung helped thousands of people lose weight with his groundbreaking book The Obesity Code.

Now, he offers the ultimate companion cookbook, filled with zero carb recipes and intermittent fasting plans to help readers lose weight, manage type 2 diabetes, and increase longevity, all while eating delicious food.

In his original bestseller The Obesity Code, Dr. Jason Fung showed us that everything about our metabolism, including our weight, depends upon on our hormones. He showed us that the hormone insulin triggers our bodies to store calories as fat, and that once we understand weight gain as a result of excess insulin and homonal imbalance in our body, we can begin to treat it by looking at what’s on our plate.

Enter The Obesity Code Cookbook, a collection of mouthwatering recipes for your journey to lower insulin, lose weight for good, and reverse and prevent type 2 diabetes. More than a recipe book, it comes with bonus material including:

A guide to stocking your pantry with the right foods (and ditching the wrong foods);
Fung’s easy-to-understand explainers on how weight gain and weight loss really work;
intermittent fasting FAQs and best practices;
and meal plans for 16-hour, 24-hour, and 36-hour fasts.

In other words, The Obesity Code Cookbook will not only show you what to eat, but also when to eat it—and why.

But eating this way doesn’t have to bland. The Obesity Code Cookbook’s many delicious comfort foods include:

Hearty breakfasts like the Everyday Omelette and Coconut Pancakes;
Flavorful vegetable mains like Roasted Cauliflower with Turmeric and Tahini and spicy Thai Vegetable Curry
Scrumptious seafood such as Scallops with Prosciutto and Chili Garlic Shrimp
Meat-forward mains such as Gruyere Meat Loaf, Pork Belly with Star Anise, Roast Chicken Thighs with Lemon and Tea-Braised Duck with Fennel

And don’t forget about desserts and snacks: Nut Bars with Chocolate Drizzle, Almond Fig Cake, and Walnut Power Balls are just a few of the delights you’ll enjoy while eating your way to a healthier, better you.

Praise for Dr. Jason Fung:

“The doctor who invented intermittent fasting.”—The Daily Mail

“Dr. Jason Fung’s explanation of insulin resistance and the accompanying insulin model of obesity is original, brilliant and game changing.”
—Zoë Harcombe, Obesity researcher, author of The Harcrombe Diet

Dr. Jason Fung triumphs in explaining the core underlying causes of obesity and manages to simplify it in a way that anybody can understand. If more doctors and people were able to understand these causes and implement Dr. Fung's actionable advice then we would be able to start reversing the obesity epidemic tomorrow.”
—Sam Feltham, USA Today World Fitness Elite Trainer of the Year

“Fung zeroes in on why insulin resistance has become so prevalent and offers specific outside-the-box solutions that have emerged as the key to maximizing health.”
—Jimmy Moore, author, Keto Clarity and Cholesterol Clarity

Lathika George

The Kerala Kitchen, Expanded Edition

$7.99

Gourmand World Cookbook Award winner

“My copy of The Kerala Kitchen has notes scribbled in it and has turmeric stains on certain pages. Now it’s your turn to enjoy. So line up your spices, ready your grated coconut and go to it. You are in for both a literary and gastronomic treat.”

—Abraham Verghese, author of The Covenant of Water

Now in an expanded edition with new recipes and photographs, this unique cookbook-memoir transports readers to Kerala, a verdant, tropical state on the Malabar Coast of South India.

Since ancient times, seafarers and traders have been drawn by the lure of spices to Kerala. Saint Thomas also traveled this spice route, converting several Brahmin families who later intermarried with Syrians who had settled here; thus was born the vibrant Syrian Christian community of Kerala. Today, ayurvedic massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that The Kerala Kitchen brings us, through more than 170 recipes and the stories that accompany them.

Authentic and easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms. Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales of talking doves, toddy shops, traveling chefs and killer coconuts, evoking the beauty of a bygone era as well as the compelling pull of the present one.

Sample recipes:

Meen Vevichathu (Fish Curry Cooked in a Clay Pot)
Parippu (Lentils with Coconut Milk)
Thiyal (Shallots with Tamarind and Roasted Coconut)
Pesaha Appam (Steamed Rice Bread)
Paalappam (Lace-Rimmed Pancakes)
Karikku Pudding (Tender Coconut Pudding)

Dr. Jason Fung

The Diabetes Code Cookbook

$28.95

The ultimate companion cookbook to The Diabetes Code from the New York Times-bestselling author and pioneer of intermittent fasting, Dr. Jason Fung.

Dr. Jason Fung helped thousands of people lose weight with his breakout bestseller The Obesity Code.

Next, he helped prevent and reverse type 2 diabetes with his groundbreaking book The Diabetes Code.

Now, The Diabetes Code Cookbook makes it even easier to follow Dr. Fung’s proven advice for preventing and reversing type 2 diabetes through intermittent fasting and a low carb/high-fat diet.

This cookbook features full-color photographs and includes:

100 simple and delicious recipes to help manage insulin and aid in weight loss
Intermittent fasting schedules and plans (16, 24, 30, and 26-hour fasts)
Grocery shopping lists
A new intro from Dr. Fung with up-to-date information on insulin resistance and its connection to weight gain and type 2 diabetes

Readers will come away with knowledge of their health and an arsenal of mouthwatering meals—because eating for type 2 diabetes doesn’t have to be bland!

Rinku Bhattacharya

Instant Indian: Classic Foods from Every Region of India made easy in the Instant Pot

$8.99

Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!

The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free.

With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.

Sample recipes:

Chicken Korma
Kofta Pulao (Saffron Rice Pilaf with Chicken Meatballs)
Goan Pork Ribs Vindaloo
No-Knead Naan
Kerala Shrimp Curry
Parsee Steamed Fish with Coconut-Mint Chutney
Cucumber Raita with Homemade (Instant Pot) Yogurt
Hakka Noodles
Tamatar Masala Anda (Poached Eggs in Tomato Sauce)

Mirta Yurnet-Thomas

A Taste of Haiti

$7.99

“a magnificent job in making known the secrets of the Haitian kitchen . . . a testimony of love, family harmony, and strong determination!”— Yvon Nicolas, Haïti Progrès

Now available in paperback for the first time, this popular Hippocrene cookbook brings the flavors of Haiti to readers. With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, Haitian cuisine has relied upon staples like root vegetables, pork, fish and flavor enhancers like pikliz (picklese, or hot pepper vinegar) and zepis (ground spices). This cookbook offers over 100 traditional Haitian recipes, including holiday foods and the author’s favorite drinks and desserts.

Interspersed throughout is information on Haiti’s history, holidays and celebrations, food staples and cooking methods to guide the home chef on a culinary adventure to this beautiful island. Recipe titles are provided in English, Haitian Creole and French.

Sample recipes:

Doukounou
Salted Codfish Croquettes (Boulet Pomdete ak Mori)
Picklese (Pikliz)
Breadfruit with Okra (Tonmtonm ak Kalalou)
Rice with Pigeon Peas (Diri ak Pwa Kongo)
Polenta with Smoked Herring (Mayi Moulen ak Aranso)
Pumpkin Soup (Soup Joumou)
Guinea Fowl (Pentad)
Creole Red Snapper (Pwason ak Sos)

Giovanna Bellia La Marca

Sicilian Feasts, Illustrated edition

$7.99

“… a superbly presented collection of rich, lip-smacking treats offering a festival of taste and exploration for adventurous dining.”—The Midwest Book Review

Now available in an illustrated edition with new recipes and color photos!

Sicilian Feasts was born out of the author’s love for her native Sicily. Giovanna Bellia La Marca uses simple methods and readily available ingredients to teach the straightforward and delectable everyday cooking of Sicily. The history, customs, and folklore, as well as the flavorful and varied cuisine of her beautiful Mediterranean island are well represented in these recipes and stories.

In this new third edition, La Marca adds a number of popular Sicilian recipes that have been featured on YouTube on the popular “Pasta Grannies” channel as well as on La Marca’s own cooking show, “Kitchen on the Cliff.”

Sample recipes:

Omelet with Peas (Frittata ri priselli)
Rice Balls (Arancini)
Stuffed Artichokes (Carciuofuli cini)
Handmade Pasta (Causunedda)
Fennel and Orange Salad (Finuocci e aranci a ‘nzalata)
Roasted Leg of Lamb (Coscia ri agnieddu arrustuta)
Swordfish with Salmoriglio (Piscispada co’ salmurigliu)
White Milk Pudding (Biancu manciari)
Watermelon Dessert (Gelo di melone)

Zarghuna S. Adel

The Best of Afghan Cooking

$8.99

The most comprehensive collection of authentic Afghan recipes published in English, this cookbook brings the legendary hospitality and foods of the Afghan table to readers everywhere.

Since ancient times, Afghanistan’s location in the heart of Central Asia has made it a crossroads for multiple cultures and culinary influences. The ancient city of Kabul was a hub for European, Chinese and Indian merchants as well as intellectuals and spiritual leaders. In this context, Afghanistan’s rich and multifaceted culinary identity evolved.

To this day, Afghans retain the tradition of preparing food with freshly harvested ingredients. In most villages, flour is still ground in local mills and cows are milked daily, and the milk is then processed into fresh butter or yogurt. Kabobs, ranging from chicken, beef, lamb and fish, are seasoned with delicate spices before grilling. A variety of fresh vegetables, fruits, and herbs, along with lentils and meat, are used to prepare traditional stews called qurmas. Considered Afghanistan’s national food, rice dishes called palow are cooked with meat, onions, and distinctive spices such as cumin, cardamom, cinnamon, cloves, and black pepper. Dough prepared with fresh ingredients is shaped into bread, cookies, and cakes before being baked in a preheated ground oven called a tandoor. Aromatic spices and crunchy roasted nuts combined with fresh milk and wheat create unique desserts that are simple to prepare but deliver impressive results

Kabul native Zarghuna Adel brings a lifetime of cooking experience and years of research into this unique cookbook, which features authentic Afghan recipes that were lost or forgotten in the course of four decades of war and displacement. This volume features over 225 recipes, each with easy-to-follow instructions and a color photograph. Fifteen chapters cover the range of Afghan culinary offerings, from appetizers, soups, salads, and main dishes to condiments and desserts, and each chapter includes a detailed introduction to the history, origins, and cultural traditions that surround the recipes.

Sample recipes:

· Ashak (leek dumplings with yogurt and ground beef)

· Kabob Teka (marinated lamb and vegetable kabobs)

· Badenjan Borani (eggplant appetizer with tomatoes and yogurt)

· Chapli Kabob (fried spicy ground beef patties)

· Qabeli Palow (long grain rice with onions, spices and tender meat)

· Halwa Ardi (wheat flour halwa with cardamom and nuts)

· Rout (fluffy sweet bread with sesame and nigella seeds)

· Chai Chawa (green tea with ginger, fennel and walnuts)

Rinku Bhattacharya

The Bengali Five Spice Chronicles, Expanded Edition

$9.99

WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook

“What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book!” — Deborah Madison, author of The New Vegetarian Cooking for Everyone

Now expanded with over 60 new recipes and a new photo section, this perennial favorite of Bengali cuisine is more comprehensive than ever! Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts.

Includes 200 easy-to-follow recipes, including a new chapter on globally-influenced Bengali favorites, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.

Sample recipes:

Chicken Kacchi Biryani
Haleem (Lentil, Meat and Cereal Porridge)
Creamed Spinach with Mustard (Shorshe Saag)
Bengali Golden Fragrant Rice
Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol)
Saffron Rice with Meatballs (Moti Churi Biryani)
Yellow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal)
Pepper-Spiced Bengali Vegetable Stew
Lightly-spiced Pan fried Eggplant (Begun Bhaja)
Channa Pudding (Channar Payesh)
Cottage Cheese Cakes (Sandesh)

Alamelu Vairavan

Vegetarian Flavors with Alamelu

$8.99

All the best vegetarian recipes from Alamelu’s cookbooks and TV show, plus many new ones!

Alamelu Vairavan, host of the popular PBS Create show “Healthful Indian Flavors with Alamelu” has been teaching viewers how to embrace vegetables and protein-rich legumes with her flavorful, easy-to-follow recipes for years. Now all her vegetarian favorites are available in one volume, for home cooks who want creative, palate-pleasing ways to prepare wholesome vegetables like kale, cauliflower, radishes, eggplant, swiss chard, squashes and much more. These recipes are low-calorie, low-fat and packed with nutrients, fiber and flavor!

Included are over 100 recipes, featuring many new ones that enhance vibrant vegetables with spices and legumes. They range from appetizers, soups, salads and vegetable entrees to chutneys and desserts, and each one is accompanied by a full-color photo and step-by-step instructions. Also included is a helpful guide to Indian spices and ingredients. Fans rave about how easy and fool-proof Alamelu’s recipes are—making nutritious, Indian-inspired meals will be a snap!

Sample recipes:

Butternut Squash in Tamarind Sauce
Baby Kale in a Garlic-Lentil Sauce
Stir-fried Beets with Coconut
Sweet Potato, Black Beans & Spinach Wraps
Asparagus with Shallots and Garlic
Black-eyed Peas Masala
Eggplant and Potato Masala
Bell Pepper and Tomato Rice with Cashews
Chickpeas with Ginger and Mango
Parsnips with Green Peas
Colorful Vegetable Quinoa
Mango Lassi

Ramin Ganeshram

Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition

$9.99

“ . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.” — Molly O’Neill

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese, Syrian and British culinary influences come together in a unique blend.

This new full color edition has been completely revised and updated with numerous color photos, over a dozen new recipes, and a fresh, user-friendly design. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad’s rich, fascinating history.

Sample recipes:

Accras
Doubles
Meat Patties
Shark & Bake
Tamarind Fish
Mango Curry
Paratha Roti
Black Cake
Guava Jam

S.H. Fernando Jr.

Rice & Curry

$9.99

A New York Times Notable cookbook—now updated with new recipes, photographs and notes on Sri Lankan culture and cuisine!

“A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes.” ―Anthony Bourdain (on the first edition)

S.H. Fernando takes readers on an unforgettable culinary journey through Sri Lanka, where a typical meal is simply referred to as “rice & curry.” Demystifying ingredients, spices and flavors to prove that Sri Lankan Food is a healthy option, Fernando gives us the best of generations of folk cooking traditions as well as time-saving tips and menu suggestions for the modern cook.

This new edition has been revised and updated with over 100 easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and cuisine; a detailed up-to-date travel section with for visitors; a comprehensive spice guide, sidebars on ingredients, techniques and notable aspects of Sri Lanka’s cuisine, and stunning color photos throughout.

Sample recipes:

· Roasted Curry Powder

· Spicy Lentil Fritters (Masala Vadai)

· Duck Curry with Arrack (Thara Curry)

· Hoppers (Appa)

· Lamb Biryani

· Leela's Chilaw Crab Curry (Kakuluwo Curry)

· Chili Sambol (Katta Sambol)

· Mango Curry (Amba Curry)

· Shymala's Coconut Custard Pudding (Wattalampan)

Alba Carbonaro Johnson

Flavors of the Maghreb & Southern Italy

$7.99

Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!

The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb table.

Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.

Three generations ago, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again.

Sample recipes:

Crostini with Dill and Pecorino
Spicy Cauliflower Minestra
Couscous for Festive Occasions (Seffa)
Lamb Chops in Dried Fig Sauce
Baked Whole Bass with Chermoula
Shrimp Speidini with Golden Breadcrumbs and Pistachios
Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins
Broccoli Affogati
Marzipan-Stuffed Dates

Jyoti Pathak

Foods & Flavors from Nepal

$9.99

Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is also known for its unique cuisine and rich cultural traditions. Nepal is a landlocked country that had little contact with the outside world for centuries, resulting in a unique culinary culture that was not influenced by other cuisines. After opening borders in the 1950s, however, Nepal’s cuisine evolved to take on influences from neighboring India, China and Tibet. Those influences, combined with Nepal’s vast cultural and geographic diversity, result in a singular cuisine characterized by the simplicity of fresh local ingredients that are artfully paired with herbs and spices.

A Nepali staple is Daal-Bhaat-Tarkaari (lentil-rice-vegetable), found in many variations and flavors. It includes boiled rice accompanied by daal made from dried beans, lentils, or peas. A variety of fresh vegetables and leafy greens round out the meal. The use of spices is mild and subtle, but meals are often served with a side of spicy pickles. Meat, poultry, and fish are served only occasionally, mostly during celebrations.

Author Jyoti Pathak’s first cookbook Taste of Nepal won a Gourmand World Cookbook award for Best Foreign Cuisine Cookbook and showcased the foods and recipes of her native Nepal to a wider audience. This new cookbook brings the foods and flavors of Nepal alive with color photographs throughout, notes about important Nepali customs, festivals and holidays, and a collection of 185 recipes that spans traditional Nepali fare to popular fusion dishes, street foods and the modern Nepali table. Also included are helpful chapters on Nepali ingredients, utensils and cooking techniques and a glossary of Nepali-English words.

Sample recipes:

Kukhura ko Chowelaa (Chicken Chowelaa)
Jwaano-Bhaat (Ajowan Rice)
Maas ko Khichari (Split Urad Bean-Rice Khichari)
Panchamukhi Daal (Mixed Five Daal)
Tinkune-roti (Flaky Roti Bread)
Sit le Khaeko Raayo so Saag (Spiced Mustard Greens)
Pharsi ko Munta (Pumpkin Vine Shoots)

Rukh-Katahar ko Tarkaari (Green Jackfruit Curry)

Alu ko Achaar (Spicy Potato Salad with Sesame Seeds)

Dahi Haaleko Khasi ko Maasu (Goat Curry with Yogurt)

Yvette Marquez-Sharpnack

Muy Bueno: Three Generations of Authentic Mexican Flavor

$9.99

“Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story."

—Matt Armendariz, MattBites.com and author of On a Stick!

*As featured in Eater, The New York Times, TODAY Food, Taste of Home Magazine, Woman’s World Magazine, Latina Magazine, Leite's Culinaria, People en Español Magazine, Cosmo for Latinas Magazine, Epicurious, and The Kitchn*

Siéntate a comer, esta muy bueno! Sit down and eat, it’s very good!

This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family's recipes and stories for future generations. They started the Muy Bueno Cookbook blog in 2010 with this idea in mind, and quickly attracted thousands of fans and followers who fell in love with Muy Bueno's flavorful Mexican recipes, heartwarming family stories, and beautiful photography. Now they open their hearts and kitchens to an even wider audience in their first cookbook.

Spanning three generations, Muy Bueno offers over 100 recipes: traditional old-world northern Mexican recipes from Jesusita’s kitchen; comforting south of the border home-style dishes from Evangelina; and innovative Latin fusion recipes from Yvette and Veronica. Also includes a chile glossary with photos and step-by-step instructions for roasting chiles, making tamales, and red chile sauce.

*GREAT ON KINDLE*

Sample recipes:

Homemade Flour Tortillas
Tomatillo Salsa
Persimmon Mojito
Mexican Meatball Soup (Albondigas)
Pork in Red Chile Sauce (Asado de Chile Colorado)
Cilantro Lime Rice
Mexican Bread Pudding (Capirotada)
Mexican Wedding Cookies (Biscochos)
Horchata Popsicles (Paletas de Horchata)

Fran Osseo-Asare

The Ghana Cookbook

$8.99

WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook

“An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook.” — Pierre Thiam, chef and author of Senegal

The Akan proverb “The good soup comes from the good earth” elegantly sums up Ghana’s tradition of cooking with seasonal, local ingredients. With an emphasis on locally caught fish and seafood, vegetables, fruits and legumes, Ghana’s cuisine is vibrant, healthful, and eminently appealing. Limited access to wheat and dairy results in a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, and creamy nut-based soups and sauces.

In over 140 recipes that represent all regions of Ghana, the authors highlight flavor principles, seasoning techniques, and basic stocks, with later chapters dedicated to snacks, soups and stews, protein entrees, beverages, baked goods, and much more.

Sample recipes:

Green Plantain Chips
Black-eyed Pea Fritters (Akara)
Chicken Peanut Soup (Nkate Nkwan)
Fresh Fish Stew (Fante Fante)
Vegetarian Peanut Stew
Stewed Bambara Beans (Aboboe)
Party-Perfect Jollof Rice with Chicken
Hausa Spiced Porridge (Hausa Koko)
Tiger Nut Pudding (Atadwe Milkye)

Annette Ogrodnik Corona

The New Ukrainian Cookbook

$8.99

Winner of the 2012 Gourmand Cookbook Award for Best Eastern European Cookbook! Now available in paperback, this popular Hippocrene cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. Scattered amongst the recipes are quotes, poems, historical facts, folklore, and illustrations, making this cookbook not only a culinary adventure but a unique cultural exploration as well. Includes: • More than 200 easy-to-follow recipes • An introduction to Ukraine’s history, culture, and cuisine • Helpful tips and notes with many recipes • Charming illustrations by renowned Ukrainian-American artist Laurette Kovary This authentic cookbook invites the home cook to sample, explore and experiment with the freshest ingredients to prepare appetizers such as Pickled Herring, or one of eight regional variations of the quintessential Ukrainian soup, Borshch. You’ll find classics such as Chicken Kyiv or Holiday-Stuffed Roast Goose, or select more contemporary dishes like Grilled Pork Tenderloin served with a delectable plum sauce or Venison Steaks with Cherry-Mustard Butter. From elegant fare such as Whole Salmon in Aspic or Poached Carp Fillets with Yogurt-Scallion Sauce to classic homestyle dishes like stuffed cabbage (Holubsti) and dumplings (Varenyky), there is something for every occasion. Get the inside scoop on how to prepare special holiday breads like Ukrainian Paska or Orange-Iced Babka and detailed instructions on how to make various bread pastries, cakes and tortes. Readers will certainly fall in love with Ukraine all over again, or perhaps, for the first time.

William Allan Kritsonis

Uncle Billy's Wine Guide for Novices

$59.00

Uncle Billy’s Wine Guide for Novices is not intended for wine experts and others that consider themselves extremely knowledgeable about wine. This book is for the rest of us who want to learn more about the pleasures of enjoying wine and talking intelligent about it.

About 8% of wine consumers consider themselves extremely knowledge about wine. Of these, about 3% consider themselves wine experts. This leaves the rest of us, about 92% who want to learn more about wine but don’t want to become experts.

Humor is scattered throughout the book to make your reading more enjoyable. The goal is to help you become more knowledgeable about wine and have fun doing so. And remember: “Always drink the wine you enjoy, and enjoy the wine you drink.” William Allan Kritsonis, PhD, Author

William Allan Kritsonis

Uncle Billy's Wine Guide for Novices

$32.00

Uncle Billy’s Wine Guide for Novices is not intended for wine experts and others that consider themselves extremely knowledgeable about wine. This book is for the rest of us who want to learn more about the pleasures of enjoying wine and talking intelligent about it.

About 8% of wine consumers consider themselves extremely knowledge about wine. Of these, about 3% consider themselves wine experts. This leaves the rest of us, about 92% who want to learn more about wine but don’t want to become experts.

Humor is scattered throughout the book to make your reading more enjoyable. The goal is to help you become more knowledgeable about wine and have fun doing so. And remember: “Always drink the wine you enjoy, and enjoy the wine you drink.” William Allan Kritsonis, PhD, Author

Mitch Adams

BREW

$11.95

BREW is the ideal handbook for the aspiring ale-maker, and a master brewer's entertaining accomplice.

In a series of simple but beautifully illustrated steps, our expert author describes and demonstrates all the essentials and more. Discover how to PLAN your home brewery and plot your equipment; how to master the essential methods required to MAKE your first batch; how to PLAY with recipes and ingredients to develop your own unique flavors; and where to find the ideas and inspiration to help you GROW your hobby into a business or a lifelong passion. Includes dual measures.

Molly Shuster

Easy One Pan Meals

$24.99

Discover the magic of effortless cooking with Easy One Pan Meals – your ultimate guide to simple, delicious meals.

This innovative cookbook transforms everyday ingredients into mouthwatering dishes, all crafted with just four ingredients in a single pot. Meat, fish, vegetables – even delicious desserts – there’s something here for all tastes and all styles of cooking.

Perfect for time-poor people and busy family life, it offers a variety of recipes that are quick, budget-friendly, and full of flavor.

From shakshuka to spicy chicken wings, and braised-ribs to peach tart, there are recipes to suit all tastes and budgets. Each recipe minimizes prep time and clean-up, allowing you to savor every bite without the fuss. Elevate your cooking game and enjoy some stress-free homecooked meals.