In a Cheesemaker’s Kitchen is a treasury of original recipes from leading chefs that incorporate Vermont Butter & Cheese Company’s delectable products. Culinary luminaries like renowned chefs Eric Ripert of Le Bernardin, Michel Richard of Citronelle, and Molly Hanson of Grill 23; chef, writer, and educator Dan Barber of Blue Hill; chef-entrepreneurs Alison Lane and Andrew Silva of Mirabelles; knight of the French Order of the Mérite Agricole, chef Raymond Ost of Sandrine’s; and food writer and former CEO of Clicquot, Inc., Mireille Guiliano, share their heartfelt philosophies about food. Their tantalizing recipes will expand any home cook’s culinary repertoire.
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Which meals are best for your family? The kind that taste great, don’t break the bank – and most importantly, don’t keep you chained to the stove all day. As the sole proprietor of her own restaurant and busy wife and mother of two, Dawn Welch has perfected the art of cooking smart, using short-order strategies and a little bit of advance planning to rack up huge savings of time, money, and effort at home on a daily basis, and now you can, too.
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Four hungry brothers. Three ravenous sons. A husband who loves to eat. Lucinda Scala Quinn has spent much of her life feeding the men and boys in her life and teaching them how to feed themselves. Now Scala Quinn—chef, television personality, and Martha Stewart Omnimedia's resident food guru—shares winning strategies for how to sate the seemingly insatiable, trade food for talk, and get men to manage in the kitchen.
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Rose Levy Beranbaum is a much beloved and widely respected baking legend-"a worshiped woman . . . revered by serious cooks and part-timers" alike, in the words of USA Today. Eagerly-awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake-baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time.
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Nestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor — and all are well within the reach of the home cook.
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Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information.
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After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category.
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Discover what everyone is talking about: the easiest, most enjoyable way to lasting weight loss. Following the smash hit original comes this brand-new collection of over 75 even easier recipes, plus smart cooking tips and real-life success stories. Finally, a diet to savor . . .

America - A country of many contrasts. For me, it presented the ultimate food trip to explore places, ingredients, food culture & traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions. I set off on what I knew would be a completely inspiring trip. I wasn't wrong...from New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I've ever come across! And with 120 of them in this book, I'll show you the quick and easy way to put a little slice of America on your dinner table. What a trip!
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Michael Pollan, our nation's most trusted resource for food-related issues, offers this indispensible guide for anyone concerned about health and food. Simple, sensible, and easy to use, Food Rules is a set of memorable rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. Whether at the supermarket or an all-you-can-eat-buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat.

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The problem is, as the old crop of calorie atrocities were eliminated, a new army of gut-bombs emerged in their place. That’s why the authors created Eat This, Not That! 2010, to empower you with the knowledge to battle a food industry bent on sabotage your waistline with unwanted and unnecessary calories. In this new-and-expanded edition, you’ll find fresh restaurant and supermarket comparisons, an encyclopedia of food packaging lies, and the invaluable guide to eating healthy on a budget. Essentially you’ll learn how to make effortless food swaps that will help you strip away 10, 20, 30 pounds or more.
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The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It?s in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dend? oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil's diverse regions alongside its famous international cities.
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The Perfect Finish is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts.
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Famous for his adventurous approach to seasonal cooking, Chef Laurent Tourondel conceives menus based on the fresh ingredients available at local farmers' markets. His astonishing dishes highlight unique, wild, and locally grown foods at their seasonal best—from the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes. In Fresh from the Market, Chef Tourondel brings his seasonal cooking philosophy into the home kitchen with recipes perfectly suited to each season's best and freshest ingredients. Revealing breathtaking flavors, these elegant, vibrant dishes are an ideal complement to each of the four seasons.

Gourmand-ista Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, twenty-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden- esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. The Art of Eating In chronicles the delectable results of her twenty-four-month experiment, with thirty original recipes included.
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Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf-his casual questioning took on an urgency His quest for answers ultimately required him to visit factory farms in the middle of the night, dissect the emotional ingredients of meals from his childhood, and probe some of his most primal instincts about right and wrong.
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Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations. There are recipes for small-dish snacking (Mushroom Ceviche, Devilish Shrimp), dynamic cocktails to get the party started (Champagne Margarita, Sizzling Mojito), and Bayless’s signature takes on Mexican street food (Grilled Pork Tacos al Pastor, Roasted Vegetable Enchiladas). Live-fire grilled fish and meat dishes like the “Brava” Steak with “Lazy” Salsa will draw friends and family to the glow of open flames. And if you’re going to throw a truly epic celebration, you’ll need a killer finale like Frontera Grill’s Chocolate Pecan Pie Bars or Dark Chocolate–Chile Ice Cream.
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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer.
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Grandi Vini introduces readers to the greatest wines in Italy by bringing them to the vineyards and introducing the winemakers behind the bottles. More than simply appealing to the palate, the wines on Joe’s list have made an impact on the industry.  In Central Italy, he recommends a stunning Sangiovese in Emilia Romagna, produced at San Patrignano, the largest drug rehabilitation center in Europe. The island of Sicily is typically known for bulk commercial wine; but now, in the unique terroir of Mount Etna, wine lovers can discover the perfectly fresh, dry white Pietramarina, produced by the forward-thinking Benati family. And we can’t forget the great Barolos. Bastianich selects a specific list of wines from this legendary production region—some of which come from family outfits, like Barolo Rocche dell’Annunziata Riserva of Paolo Scavino, by the son of the winery’s founder; and others that have emerged only recently, like the Barolo Cannubi Boschis made by Luciano Sandrone, a winemaker who only started producing great wine in the 1990s.
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The world of wine has changed since Hugh Johnson's groundbreaking World Atlas of Wine was published in the 1970s. More countries are producing fine wine and wine professionals have moved away from the view that geography alone determines quality of fine wine and winemaking. Written by a new generation of wine critics with up-to-date, in-depth knowledge of the different wine regions, the wineries and their wines, Opus Vino provides greater coverage to the wine world than any other illustrated wine book. Organized by country, and then broken down into regions, districts, and wineries, the book looks at more than 4,500 individual wineries, identifies each region's top producers and its rising stars, and entries cover the owner, grapes, wine styles, and their best wines.

This lavish guide to France’s most respected estates and sought-after wines will delight any lover of French wine. Internationally recognized wine expert Clive Coates begins by profiling over forty of France’s top domaines from eight regions, exploring each producer—from Latour to Romanée Conti to Trimbach—and serving up illuminating stories behind some of France’s most reputable châteaux and most famous wine families. A range of beautiful photographs showcase each winery. Coates then offers a personal collection of his own tasting notes for each of the estates—all quoted from specific tasting events that he attended, with details of dates and location—and provides information on all the key vintages.

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Chef Ming Tsai believes there are four basic needs in everyday cooking today: taste, healthfulness, simplicity, and affordability. So, in this groundbreaking cookbook, his first in five years, he tackles all four. Broken down into seven techniques of one-pot cooking--including braising, wokking, sautéing, high-temperature cooking, roasting, tossing, and soups--SIMPLY MING ONE-POT MEALS offers 80 recipes with Ming's well-known East-West approach.
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Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
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With their first cookbook, the team at Uchi invites sushi lovers and novices alike to explore their gastronomic boundaries with some of the restaurant's most celebrated recipes: a crisp melon gazpacho adorned with luscious morsels of poached lobster, for instance, or the polenta custard, corn sorbet, and corn milk dessert--a blissful homage to summer corn. Uchi: The Cookbook also presents the story of Tyson Cole, from dishwasher to restaurant owner; an account of the current state of American sushi; and a primer on the ins and outs of this sophisticated, yet artful cuisine.

Let’s pop a cork and drink a toast to America’s very best, most popular wine course! Windows on the World Complete Wine Course is celebrating its silver anniversary, and this classic volume now has new, updated material that wine lovers will savor.

For this new edition, Kevin traveled to eighty wine regions in twenty countries, tasting more than 4,000 wines and meeting 500 winemaking professionals. To assure that he had all the latest wine-producing news, he recently visited vineyards in Austria, Hungary, Greece, New Zealand, South Africa, Chile, and Argentina.