The new Nordic cuisine--simple, healthy, and freshDo you want to cook rich and flavorful Scandinavian fare, such as Lobster Salad with Nobis Dressing or Danish Coconut Dream Cake, but don't know where to start?
Top chef Tom Kerridge shows you how to take control of what you eat, with more than 100 super-tasty, cook-from-scratch recipes to give your family a fresh start.
International wine experts bring the wine cellar of the world to your home Follow the story of wine, from ancient to modern times and learn the process of making it today.
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times.
AS SEEN ON TV Asma's approach here is seasonal, though it s one that addresses not just the weather, but our needs and moods, offering an edible calendar to give succour and delight throughout the year.
Learn the basics of decorating cakes with this super-simple guide for beginners Decorating your own cakes is both fun and easy with cake maven Autumn Carpenter at your side.
This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine.
Published in 1829 in Philadelphia, Mackenzie's Five Thousand Receipts in All the Useful and Domestic Arts was an unknown "e;American physician's"e; adaptation of a best-selling British reference book by Colin Mackenzie.
For thousands of years, from its origins in ancient Mesopotamia to its current status as a global industry, the history of wine has been directly related to major social, cultural, religious and economic changes.
In her bestselling book The Zero-Mile Diet (Harbour, 2010), gardening activist Carolyn Herriot inspired readers to put organic homegrown fruits and vegetables on the table, using time-saving, economical and sustainable methods.
THE TIMES / SUNDAY TIMES FOOD BOOK OF THE YEAR 2021SHORTLISTED FOR FORTNUM AND MASON COOKERY BOOK OF THE YEAR'Claudia Roden channels the sun and warm glow of the Mediterranean.
#1 NEW YORK TIMES BESTSELLERA decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th centuryGentles and ladymen, are you sick and tired of making the same baking recipes again and again?
Now in an expanded second edition to include new technologies, and incorporating post-pandemic developments, this is the first book to focus solely on developing the readers' personal wine selling skills-for producers, distributors, and direct to the consumer.
From John Dillinger's Gin Fizz to Al Capone's Templeton Rye, mobsters loved their liquor-as well as the millions that bootlegging and speakeasies made them during the Prohibition.
A rich tapestry of lush tabletops, glorious garden bouquets, sweet family heritage, and refreshed Southern decor are the essence of James Farmer's enduring appeal!
Allotments are enjoying a renewed popularity because people want to know exactly what theyre eating, save money, eat seasonally and save on carbon footprints.
Culinary master James Beard's ultimate guide to entertaining is a must for any host or hostessExpert chef James Beard was passionate about food and even more passionate about entertaining.
As a registered dietitian and certified personal trainer, Kerri knows all too well the importance of nourishing and fueling our bodies with a well-balanced diet and why we should be keeping ourselves active.
