When you buy a bottle of wine to enjoy at home, wouldn’t you like to know when it’s going to be at its best? Based on the unmatched Maria Thun Biodynamic Calendar, this handy little pocket guide tells you which days are optimum wine-drinking days and which days to avoid if you want to get the most out …
Tastes Like Purple: A Humorous Look at Wine Tasting and Terms
Tastes Like Purple was written for all the wine lovers author Kristia Freeman has met over the years. Some were new to the wine world, others very well versed, but all started at the same place: with their first sip. This book breaks down everything there is to know about the basics of wine and the wine …
Dishing with Style: Secrets to Great Tastes and Beautiful Presentations
Many cookbooks try to teach you how to feed a family of six on weeknights using as few ingredients as possible, in as short a time as possible—that is, mere sustenance. At the other end of the spectrum are those books with endless ingredient lists and cooking instructions that take the better part of a weekend, trying to …
The fun and friendly guide to all things beer Beer has always been one of the world’s most popular beverages; but recently, people have embraced the rich complexities of beer’s many varieties. Now, with Beer For Dummies you can quickly and enjoyably educate your palate—from recognizing the characteristics of ales, lagers, and other beer styles to understanding …
How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation …
Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into …
Whether it’s a quiet glass of Chardonnay in a well-heeled wine bar or tequila shots at 2 a.m., drinking has a way of leading to hunger. All too often, we cave in to the booze munchies and settle for 7-Eleven fare or a dreadful diner. But there is another way. A better way. A Quick Couscous Chicken Biryani, …
Olympia Provisions: Cured Meats and Tales from an American Charcuterie
A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand. Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and …
Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager
Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean …
“In Culinary Artistry…Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook…Their hope is that once you know the scales, you will be able to compose a symphony.” –Molly O’Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, …