Wine drinkers are less prone to heart disease, diabetes, and dementia than non-wine drinkers. But what exactly is it about wine that keeps us healthy? Which is better for you, a California Cabernet or Syrah from the south of France? How can you choose wines that both suit your tastes and benefit your health?
Did you ever have a dinner party disaster? Yes, I’m afraid so. Have you ever bitten off more than you could chew by cooking a complex main course? Well, yes. Did you ever find yourself barbecuing a large pig in your swimsuit and sarong when uninvited porn stars show up for dinner? Uh…now wait just a minute…
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen.
The Sustainable Kitchen focuses strongly on ingredients, offering a chef's insights into how and why to combine several together into a sauce, soup or ragout for optimum flavor. The sumptuous recipes are offered as guidelines-the basis for inspiration, but not as absolutes-to allow for local market variations and a dash of spontaneity.
This new baking book is from the creator of Sweet Melissa Patisserie, hailed by Food & Wine magazine as “one of the best pastry shops in all of New York." Melissa Murphy has a love of desserts that started when she was born on Thanksgiving Day- her mother refused to go to the hospital until the two pies she’d baked had been served.
"A microscopic burg in northern Vermont may just be the epicenter of a new food movement, a scenario that alternately amuses, enthuses, and enrages its 3,200 residents. With a hardscrabble reputation left over from its heyday as a mining metropolis, Hardwick has had to rely on a can-do/can-do-without stoicism before, though the current economic downturn is certainly testing its mettle." --Carol Hagg, Booklist
Judy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to cover. One of the great voices in food writing today, Judy Rodgers truly stands shoulder-to-shoulder with any of the master food writers who have preceded and influenced her.
Part memoir, part guidebook, part cookbook, and all parts hilarious, Two for the Road shares the lessons the Sterns have learned during thirty years of sampling regional fare on Americas back roads. If you want a great restaurant, forget the Yellow Pages, ask the local cop-and avoid anything that calls itself "world famous."
Jacques Haeringer, Francois' eldest son and chef de cuisine at L'Auberge Chez François, will show you how to bring that same sensual experience to your own home. Add sparkle to your love life, make a special occasion unforgettable, impress a charming new friend.
With Jacques' guidance, your meals will be wholesome and nourishing. Using the purest ingredients will not only result in better tasting and more nutritious cuisine, but enhance the vitality and stamina needed for a vibrant life.
