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Barbecues 101 by
Rick Rodgers.
Drawn from his sold-out coast-to-coast classes,
Rick Rodgers's
Barbecues 101 features the hands-on, step-by-step style that has made
him such a popular and award-winning instructor. |
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Comfort Me With Apples : More Adventures at the Table by
Ruth Reichl (Books).
Picking up where her bestselling memoir
Tender at the Bone leaves off,
Comfort Me with Apples recounts Reichl's transformation from chef
to food writer, a process that took her to restaurants from Bangkok to Paris
to Los Angeles and taught lessons in life, love, and food. |
| Critically acclaimed
chef, restaurateur, and Food Network personality
Emeril Lagasse's
spicy selection of cookbooks will ensure
that your Emerilware spends more time on
your stove than it does in your cupboards. Food lovers everywhere have become
familiar with his innovative style of Old New Orleans cooking (not to mention
his phrase book of addictive Emerilisms), and we've got all the Emeril you
need in Amazon's
Emeril Lagasse Store. |
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Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
by
Jeffrey Alford,
Naomi Duguid.
The James Beard Foundation KitchenAid Book Awards, the oldest recognition
program for books on culinary topics in the United States, were recently
announced and the prestigious KitchenAid Cookbook of the Year award went
to
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
by
Jeffrey Alford
and
Naomi Duguid.
(This gorgeous cookbook also took home the Best Food Photography award.)
Read our list of all of this year's
nominees and winners. |
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The Glorious Foods of Greece : Traditional Recipes from Islands, Cities,
and Villages by
Diane Kochilas.
With beautiful prose and more than
400 unusual recipes--many of them never before recorded--Diane
Kochilas takes us to a Greece
few visitors ever get to see. |
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Luscious Lemon Desserts by
Lori Longbotham,
Alison Miksch
(Photographer) Lemon desserts can be tart and tangy, as with the Lemon
Granita, or sweet and mellow, like the creamy Lemon Panna Cotta. More than
70 recipes, from Lemon Pudding to Mile-High Lemon Angel Food Cake, are enticingly
presented in
Luscious Lemon Desserts. |
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The Mediterranean Vegan Kitchen : Meat-Free, Egg-Free, Dairy-Free Dishes
from the Healthiest Region Under the Sun by
Donna Klein.
With recipes for everything from nutritious appetizers to dairy-free
desserts, this unique Mediterranean
vegan cookbook is ideal for vegetarians, those who are lactose intolerant,
and anyone who wants to make delicious dishes without meat, eggs, or dairy. |
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Rancho Cooking : Mexican and Californian Recipes by
Jacqueline Higuera McMahan.
Jacqueline Higuera McMahan
is an eighth-generation Californian and a direct descendent of Spanish settlers.
Rancho Cooking presents 125 mouthwatering recipes along with her engaging
family history and notes on the evolution of the original California cuisine,
a combination of Mexican and Spanish dishes that has developed in the kitchens
of California ranchos over the past two centuries. |
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Recipes from Home by
Barbara Shinn,
David Page.
The food served at
David Page
and
Barbara Shinn's
popular Greenwich Village restaurant, Home, conjures a nostalgia for meals
that Manhattanites only wish they grew up eating.
Recipes from Home, their long-awaited cookbook, is as thick as a novel
and filled with recipes for the reinvented classics they're famous for,
as well as dozens of generation-spanning photographs of extended family
members on camping trips, celebrating Thanksgiving dinners, picking blueberries,
and digging into watermelon wedges on a timeless summer afternoon. |
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The San Francisco Chronicle Cookbook Volume II by
Michael Bauer
(Editor). Cooks and food lovers from around the country
will want to check out this
latest tribute to Bay Area cuisine. Edited by
Michael Bauer
and
Fran Irwin, the second volume is packed with 375 all-new recipes
collected from "America's most innovative Food Section." |
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Cooking, Food & Wine bestsellers |
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New and notable Cooking titles
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Secrets of Saffron : The Vagabond Life of the Worlds Most Seductive Spice
by
Pat Willard.
The world's most precious spice, saffron has been part of mankind's
diet--and medical kit--for millennia. Celebrating this fact, and exploring
the spice's fascinating journey from the courts of ancient Crete to the
American saffron trade and beyond,
Secrets of Saffron offers culinary history in the most interesting way:
through great storytelling and compelling personal reminiscence. |
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Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's
Produce With over 350 Recipes by
Jack Bishop.
Acclaimed cookbook author and food writer
Jack Bishop
offers a comprehensive
A-to-Z guide to the bounty of produce available to consumers, complete
with selection tips, preparation instructions, and hundreds of recipes. |
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Weber's Big Book of Grilling by
Jamie Purviance.
Building on the tremendous success of
Weber's Art of the Grill, the grilling experts at Weber return with
Weber's Big Book of Grilling, the ultimate barbecue cookbook. Packed
with 350 recipes and hundreds of sure-fire tips and techniques, this one-stop
cookbook is guaranteed to turn readers everywhere into backyard heroes. |
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Wine and War : The French, the Nazis, and the Battle for France's Greatest
Treasure by
Don Kladstrup.
In 1940, France fell to the Nazis and almost immediately the German
army began a campaign of pillaging one of the assets the French hold most
dear: their wine. Like others in the French Resistance, winemakers mobilized
to oppose their occupiers, but the tale of their extraordinary efforts has
remained largely unknown--until now.
Wine and War tells the alternately thrilling and harrowing story of
the French wine producers who undertook ingenious, daring measures to save
their cherished crops and bottles as the Germans closed in on them. |
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The
Night Before Christmas Has Come and Gone...Now What? by
Linda Beecham (Author) (Paperback -
Jan. 29, 2010)
The
New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with
Innovative Style