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The Essence of Chocolate
By John Scharffenberger and Robert Steinberg
The first cookbook from America’s premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs.
The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.
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Hemingway & Bailey's Bartending Guide to Great American Writers
By Mark Bailey
Illustrated by Edward Hemingway
Here are forty-three classic American writers and forty-three classic cocktails mixed, shaken, and stirred into an intoxicating blend of literary anecdotes, excerpts, quotes, authentic recipes, and illuminating illustrations.
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I Like You: Hospitality Under the Influence
By Amy Sedaris
Dear Reluctant Shopper,
Welcome to my flap. If you are reading this, I can only assume that you're hesitating to buy this book. Maybe you're thinking I don't know anything about this book; I would like more information. Should I buy it based solely on the exceptionally striking cover shot? Well, that's a good enough reason for me.
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Jamie's Italy
By Jamie Oliver
Bestselling author Jamie Oliver finally devotes an entire book to America's favorite cuisine -- Italian!
Italy and its wonderful flavors have always had a major influence on Jamie Oliver’s food and cooking. In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy’s influence reaches us all.
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The United States of Arugula: How We Became a Gourmet Nation
By David Kamp
One day we woke up and realized that our “macaroni” had become “pasta,” that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? The United States of Arugula is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldn’t abide the status quo.
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