In Helou's latest, breads that are often overlooked get a star turn: pitas that enfold spicy meats, pillowy focaccia that serves as a platter for rich tomato sauce and flatbreads used to scoop up hummus...home cooks who just want the goods will appreciate the straightforward, easy-to-follow steps and the often detailed remarks about ingredients, history and preparation that preface many of the recipes
In her latest book the talented Deborah Madison puts fruit at the center of a delightful collection of dessert recipes. Her work should be a particular delight for those with sweet tooths who love bringing fresh fruits home from their local farmers market.
“This is a lovely ode to fruit desserts...It’s a gem from a subtle, artful writer about a life enlivened by food and shared meals.” —Lindsey Shere, author of Chez Panisse Desserts
From one of the world's foremost experts on the genetically engineered (GE) foods comes this chilling book foretelling what a future of GE foods could bring.
Publishers Weekly said of the Jeffrey M. Smith's groundbreaking book, "Recent news headlines have focused on the disagreement between the U.S. and Europe over genetically modified foods: the U.S. exports them, but the European Union doesn't want to import them, believing their safety remains unproven. Are genetically modified foods safe?"
Hell's Kitchen is internationally renowned for its diversity and authenticity, with many restaurants having been owned by generations of the same family. It's no wonder the restaurants and food shops of this immigrant neighborhood continue to be among New York City's major food venues for home cooks, chefs, restaurant-goers and anyone who loves to eat.
Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world.
An entertaining and witty guide to ordering, buying, and collecting wine -- from a trailblazing, mystique-busting, straight-talking wine expert.
Wine is Judy Beardsall's passion. She believes that wine is a life-enhancing gift from the gods. And she believes that wine is meant to be savored, not sipped, at any meal except breakfast, whether on a special night or with hamburgers.
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."
—Steven Raichlen, author of The Barbecue! Bible and How to Grill
Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master.
From the experts at Southern Living comes the most comprehensive guide to Southern cooking ever published-the essential source to experience, prepare, and savor the New South cuisine as well as the region's beloved classics.
From New York City to Los Angeles, top bars are serving up cocktails spiced with chiles, wasabi, ginger, and other fiery flavors. Spice & Ice brings this trend to the home bar with recipes for 70 tongue-tingling drinks, including Wasabi-tinis and Jumpin' Juleps. As the author of the High Spirits column for Chile Pepper magazine, Kara Newman is the perfect coach for crafting beverages that bite.
