Food & Drink

This is a no-nonsense, practical guide to cooking virtually every kind of game fish and crustaceans with everything from simple recipes to gourmet level preparation. The first complete fish cookbook published in the U.S., The Derrydale Fish Cookbook covers everything from trout to pompano to chowders ...

Following the success of Simon Courtauld’s first anthology, Food for Thought: Fruit, Herbs, and Vegetables, comes a second, equally entertaining collection by this top food writer. Filled with witty observations, delicious descriptions, and eye-opening anecdotes--as well as quirky illustrations--this ...

A vibrant full-color cookbook featuring unbeatable recipes for everyone's favorite summer side Potato salad is a summertime classic--a star side dish at picnics, cookouts, potlucks, and other warm-weather get-togethers.

Sumptuously illustrated new cook book from the biggest name in Jewish cuisine

Susban Seligson in this book shares her adventures in the bread trade as she stalks pillowy round loaves on their way to the communal bakeries of Morocco's ancient city of Fez, and gapes at the coiled stainless steel innards of a mammoth American Wonder Bread factory.

Shares the insider tips and secret techniques of classical cuisine.

The California surfer author of Caught Inside recounts how he assumed his family's culinary duties upon becoming a father, describing how he learned to prepare classic dishes by working his way through the cookbooks of Alice Waters and other famous chefs.

Filled with photos and discussions of the evolution of modern-day farming, this book is a celebration of community and a tribute to the role of the small-scale farmer as a bridge over the ever-widening gap between rural and urban living."--Jacket.

Rhythm-and-blues legend Johnny Otis -- whose music career spans more than fifty years -- has long delighted in cooking and cuisine. For several years he owned a deli and market, where his band played on weekends. The 108 recipes in Red Beans & Rice and Other Rock 'n' Roll Recipes draw on diverse culinary ...

Easy to enjoy for the expert and the novice alike, any cook will enjoy the recipes and stunning full colour photographs contained inside Slow Cooking.

Cooking by Numbers takes as its original premise the fact that what we cook is governed by a whole set of specific circumstances, from who are we cooking for and how many people, to when can we shop and how much time to we have to cook.

It’s easy to find a great meal in London, and–with the exchange rate and soaring prices–easier yet to find a meal that is ruinously expensive. But what fun is that? Enter Elaine Louie, a New York Times staffer who writes on food, design, and style. What better person to suss out the spots where ...

Gives insights into the cooking, ambience and service, decoding of the menu, basic information like the web address, and the inside knowledge that comes after years as a restaurant critic. This guide contains a separate "moneybox", which gives details of the prices, including for set meals, starters, mains and desserts, and wine.