With artistic black & white photographs by M.J. Wickham throughtout, 'the girl & the fig Cookbook' features "country food with a French passion". These are restaurant quality recipes tailored for the home kitchen.
'the girl & the fig Cookbook' is shipped via Fedex Ground Service, once per week.
Americans are drinking more wine now than they ever have before, noted Kevin Zraly, and that burgeoning interest led him to create the first edition of this sparkling guide, devoted solely to American wines. The only book to cover vineyards from all 50 states (yes, including Alaska!), it quenched our need for advice on this booming, underserved subject.
This exhaustive collection of essays, anecdotes, and recipes spans three centuries of American food writing, from Meriwether Lewis's account of killing "two bucks and two buffaloe" during his famous trek across the continent, to Michael Pollan's up-to-the-minute account of the politics of organic food. In between are countless gems: Alice B. Toklas’s baroque recipe for lobster, Richard Olney’s meditation on paté and Edna Lewis’s poignant description of killing hogs on her family farm. – From Publishers Weekly
As the author of The Bartender's Bible, The Book of Bourbon and New Classic Cocktails, Regan is no stranger to spirits and in his newest work he sets out to explain "the histories behind various cocktails and perhaps come up with some new theories, if not conclusions, along the way." - From Publishers Weekly
In The New American Cooking, Joan Nathan offers 280 recipes that reflect the growing influence of Asian, Indian, and Latin American cooking on our everyday tables, as well as providing formulas for the likes of Chicken with Barbecue Sauce and Jambalaya with Sausage and Shrimp--dishes to which we have returned, or never left behind.
Congratulations! You’ve just discovered the ultimate bartender’s guide that’s up-to-date, practical, and easy-to-use. Inside you’ll find recipes for hundreds of delicious cocktails and mixed drinks, plus step-by-step directions for making virtually every contemporary and classic drink ordered at bars and restaurants today–from an A.B.C. to a Zorbatini. Mardee regan provides proven recipes, step-by-step instructions, and much, much more.
From Matt Lee and Ted Lee, the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston--how they triumphed over their northern roots and learned to cook southern without a southern grandmother.
What Nestle reveals is both discouraging and empowering. Through ubiquitous advertising, almost universal food availability, the growth of portion size, and unchecked marketing to kids, we’re encouraged to eat more than we need, with consequent negative impact on our health.
From chunky guacamole to brownies, from macaroni and cheese, lasagna, and spaghetti and meatballs to blueberry muffins and even chocolate cake and cheesecake, we tested and retested our favorite recipes until we arrived at the best recipes that cut calories and fat without sacrificing flavor.
