| | The Gluten-free Gourmet Cooks Comfort Foods: Creating Old Favorites With the New Flours
Brand: Owl Books (NY) | *$49.99 |
 | Wine for Dummies [With Headphones] (Playaway Adult Nonfiction)
Brand: Playaway
<B>"A better and more entertaining introduction to wine would be hard to find... Highly recommended."<P> --Wine & Spirits Magazine<P><P>"Wine is one of life's great pleasures... I hope more people will relax and simply enjoy wine after this book."<P> --Francis Ford Coppola, Proprietor, Niebaum-Coppola Estate Winery<P><P>"Mulligan and McCarthy will make you smarter with every page.At the next dinner party you will impress your friends."<P> --Adam M. Strum, Editor and Publisher <I>Wine Enthusiast Magazine</I><P><P></B>Do you panic when the waiter hands you the wine list because you don't know a Chardonnay from a Cabernet Sauvignon?Do you know what to do when the waiter hands you the cork?<P><P>Well you don't have to be intimidated anymore! Wine for Dummies is the down-to-earrth, one-stop wine resource that teaches you everything: <P> <ul><li>Open , serve, and store wine properly <P> <li>Read and understand a wine label <P> <li>Distinguish good wine from bad with ease <P> <li>Tast the "elements of wine" like body, flavor, and balance <P> <li>Select wine for any meal or special occasion with confidence <P> <li>Navigate your way through a wine shop like a pro <P> <li>Enjoy fine wine without spending a lot of money</ul><P> | *$59.99 |
 | DVD 5: Evaluating Real World Scenarios for ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Answer Sheet (2nd Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Developed by industry to meet today's challenges, <B>ServSafe Alcohol</B><SUP>TM</SUP> sets the standard for responsible alcohol service training.  Reinforcing each lesson with realistic scenarios, the ServSafe Alcohol DVD series connects students with the challenging scenarios they will face everyday on the job. DVD 5 includes: A highly interactive tool that allows students to assess real-world scenarios related to signs of intoxication.</P> <P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px"><B></B> Bartenders, servers, anyone who handles alcohol in the service industry and needs certification</P> | *$187.26 |
| | NEW MyCulinaryLab -- Access Card -- 10-pack for on Baking (NASTA)
Brand: Prentice Hall | *$415.78 |
| | ServSafe Alcohol All in One DVD for ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Answer Sheet (2nd Edition)
Brand: Prentice Hall | *$397.17 |
 | The Beverage Manager's Guide to Wines, Beers and Spirits
Brand: Prentice Hall
</P><P style="MARGIN: 0px" soNormal><I>The Beverage Manager’s Guide to Wines, Beers and Spirits, Third Edition,</I> navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.</P></P><P style="MARGIN: 0px" soNormal><I>The Beverage Manager’s Guide to Wines, Beers and Spirits, Third Edition,</I> navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.</P> | *$73.00 |
| | Mark Sisson, Jennifer Meier'sThe Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free [Hardcover](2010)
Brand: Primal Nutrition, Inc. | *$46.67 |
 | Gordon Ramsay 3* Chef
Brand: Quadrille Publishing Ltd
Gordon Ramsay has recently become almost more famous for his award-winning TV shows Kitchen Nightmares and The F Word, than for his expertise as an awardwinning chef and restaurateur. However, at the heart of his talent is a passion for good food and an eye for perfection that has consistently seen him receive three coveted Michelin stars. He has been called the best chef of his generation, and this book sees Gordon at his day job - running a three-star kitchen and producing food often described as 'sublime'.Getting right to the heart of why Gordon is such a celebrated chef, the first part of the book shows 50 classic Gordon Ramsay recipes presented as they would be in one of his restaurants. The second part of the book shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself. Dishes include Gordon's signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse and a Bitter Chocolate Cylinder with Coffee Granite.These specially numbered limited editions are presented in a metal slipcase and perspex box, and are each signed by Gordon Ramsay. | *$293.91 |
| | Linda Eckhardt Great Food Cata
Brand: Random House Value Publishing | *$5.99 |
 | Fifty Soups
Brand: Read Books
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. | *$15.99 |
 | 250 Gluten-Free Favorites: Includes Dairy-Free, Egg-Free and White Sugar-Free Recipes  [250 GLUTEN FREE FAVORITES] [Paperback]
Brand: Robert Rose | *$999.99 |
 | 750 Best Muffin Recipes: Everything from Breakfast Classics to Gluten-Free, Vegan & Coffeehouse Favorites  [750 BEST MUFFIN RECIPES] [Paperback]
Brand: Robert Rose | *$27.95 |
 | The Best of the Best and More, Volume 1
Brand: Robert Rose | *$446.68 |
| | (DICTIONARY OF BEER AND BREWING (REVISED))) by Rabin Dan(Author)Hardcover{Dictionary of Beer and Brewing (Revised)} on 01-Oct-1998
Brand: Routledge | *$194.84 |
| | Home, Clothes, Food: Mini-set C Today & Tomorrow 1 vol: Today and Tomorrow Volume 5 Home, Clothes and Food: Laret et Penates or the Home of the ... Clothes Bacchus, or Wine To-day and To-morrow
Brand: Routledge
<P></P> <P>Volume 5: Lares et Penates, or the Home of the Future </P> <P></P> <P>H J Birnstingl</P> <P></P> <P>Originally published in 1928.</P> <P></P> <P>" very careful summary." Times Literary Supplement</P> <P></P> <P>"…his book undoubtedly gives a better understanding of the subject than any other…" Saturday Review</P> <P></P> <P>This volume considers the labour-saving movement, the ideal house, the influence of women, the "servant problem" and the relegation of aesthetic considerations to the background. </P> <P></P> <P>88pp</P> <P></P> <P>**************</P> <P></P> <P>Lucullus, or the Food of the Future</P> <P></P> <P>Olgar Hartley and C F Leyel</P> <P></P> <P>Originally published in 1926.</P> <P></P> <P>"…a clever and witty little volume." Times Literary Supplement</P> <P></P> <P>" Opens with a brilliant picture of modern man, living in a vacuum-cleaned, steam-heated, credit-furnished suburban mansion with the wolf of hunger in his basement…" Spectator </P> <P></P> <P>As relevant today as it was when first published this volume examines the issues of feeding an increasing world population, food miles, organic food and vegetarianism, among other things. </P> <P></P> <P>88pp</P> <P></P> <P>********************</P> <P></P> <P>Narcissus, an Anatomy of Clothes</P> <P></P> <P>Gerald Heard</P> <P></P> <P>Originally published in 1924.</P> <P></P> <P>"…an interesting tour-de-force." Time Magazine</P> <P></P> <P>"In this pioneering study, full of unexpected insights,<BR>Gerald Heard shows that in clothes we are still witnessing creation at work."William H. Forthman </P> <P></P> <P>"Narcissus contains the germs of many of the ideas developed at much greater length by Heard." Edmund Opitz</P> <P></P> <P>"A brilliant book." Horace Plunkett</P> <P></P> <P> In his first book, Heard weaves an absorbing historical narrative around the corresponding development of clothing and architecture. Along the way he introduces his seminal, revolutionary ideas on evolution, guaranteed to turn Darwin's world upside down. He declares, "Clothes were more important than was allowed," noting, "It will become evident everywhere that we can trace in detail the connection of clothes and building, that change takes place first in the outer and so passes to the inner." Gerald Heard's unique survey stands the test of time as a fascinating work of originality and insight.</P> <P></P> <P>146pp.</P> <P></P> <P>****************</P> <P>Bacchus or wine to-day and to-morrow</P> <P></P> <P>P Morton Shand</P> <P></P> <P>Originally published in 1927.</P> <P></P> <P>"An entrancing little volume." Brewer and Wine Merchant</P> <P></P> <P>"Very sound sense." Times Literary Supplement </P> <P></P> <P>This volume discusses different aspects of viticulture: types of wines, the future of Empire wines, vine disease as well as social and political issues associated with alcohol consumption and predicts a time when wine will be considered as a food essential to moral and physical well-being, rather than a dangerous artificial stimulant. </P> <P></P> <P>90pp</P> <P></P> <P> </P> <P></P> <P> </P> <P></P> <P></P> <P> </P> | *$211.97 |
| | Theology on the Menu: Asceticism, Meat and Christian Diet
Brand: Routledge
<P>Food - what we eat, how much we eat, how it is produced and prepared, and its cultural and ecological significance- is an increasingly significant topic not only for scholars but for all of us. <EM>Theology on the Menu</EM> is the first systematic and historical assessment of Christian attitudes to food and its role in shaping Christian identity. David Grumett and Rachel Muers unfold a fascinating history of feasting and fasting, food regulations and resistance to regulation, the symbolism attached to particular foods, the relationship between diet and doctrine, and how food has shaped inter-religious encounters. Everyone interested in Christian approaches to food and diet or seeking to understand how theology can engage fruitfully with everyday life will find this book a stimulus and an inspiration.</P> | *$119.99 |
 | AGRI-FOOD QUALITY II (Special Publications)
Brand: Royal Society of Chemistry
The quality of our food is increasingly under the spotlight as consumer demand for high quality products grows. The theme of Agri-Food Quality II is the quality management of plant based food materials throughout the production chain, from field to table. There are discussions on areas including plant breeding, modification of cultivation technology and harvesting and storage techniques. With contributions from international experts, Agri-Food Quality II will be of great interest to food scientists, agriculturalists or indeed anyone involved with part of the food chain, both in academia and industry. | *$197.94 |
| | Mary Ann's Gilligan's Island Cookbook
Brand: Rutledge Hill Press | *$119.00 |
 | Birthday Cakes for Kids  [BIRTHDAY CAKES FOR KIDS] [Hardcover]
Brand: Ryland Peters & Small | *$999.96 |
 | Fiona Becketts Cheese Course: Styles, Wine Pairing, Plates & Boards, Recipes  [FIONA BECKETTS CHEESE COURSE] [Hardcover]
Brand: Ryland Peters & Small | *$999.99 |
 | Plain Cookery Book for the Working Classes
Brand: Salzwasser-Verlag im Europäischen Hochs
'My object in writing this little book is to show you how you may prepare and cook your daily food, so as to obtain from it the greatest amount of nourishment at the least possible expense; and thus, by skill and economy, add, at the same time, to your comfort and to your comparative slender means.' First published in 1852, Charles Elme Francatelli's "Plain Cookbook for the Working Classes" features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced Pumpkin Porridge, each recipe is described in detail by Francatelli to ensure a delicious dish every meal time. With recipes ranging from Sheep's Head Broth to A Pudding made of Small Birds, Francatelli ably instructs even the most impoverished homemaker on how to prepare meals on a small budget. Accompanied by contemporary advertisements, this collection intends that 'your families may be well fed, and your homes made comfortable,' with its handy hints for meals and cures for common ailments. | *$44.06 |
| | China (9j34605)
Brand: Scholastic Trade | *$7.25 |
 | Laduree
Brand: Scriptum Editions
<span><ul style="margin-top:0;margin-bottom:0;"> <li value="1"><span>A must-have book with scrumptious recipes from the world-famous Ladurée tea shop. </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="2"><span>Reveals the secrets of their savoury recipes for the first time ever</span></li></ul> <p><span> </span></p><p><span>The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladurée's wife, then had the idea of combining the Parisian café with a pastry-shop. She therefore created one of Paris' first tearooms.</span></p><p><span> </span></p><p><span>In 1993 Ladurée was bought by Francis and David Holder and became one of the best-known gourmet addresses in Paris, a veritable institution with its famous "macaron" as its emblem. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo.</span></p><p><span> </span></p><p><span>In this book Michel Lerouet, the Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with Ladurée tea and cardamom, as well as the taramasalata éclair with rose petals, the Chef presents us with an entire artist's pallet of appetizers, main courses, fish, meat, salads, omelettes... All with the Ladurée quality and creativity.</span></p><p><span> </span></p></span> | *$64.43 |
| | Chinese cooking techniques integrated
Brand: Shanghai Dictionary Publishing House | *$306.90 |
 | Bread-Making Quality of Wheat: A Century of Breeding in Europe
Brand: Springer
Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers. | *$215.94 |
 | Cold and Chilled Storage Technology
Brand: Springer
The first edition of this book firmly established itself as one of the bibles for the industry and this thoroughly revised new edition continues to provide a comprehensive survey of the design, construction and operation of cold stores and their relevance to the distribution chain. Revisions include coverage of CFC issues, the wider use of ammonia, low charge systems, compact heat exchanges and secondary refrigerants, and more detail on the technologies and practicalities of specific aspects of cold storage depots -- from the handling of road vehicles to the design of facilities. This book is for food technologists and plant engineers/designers involved in the technology of cold storage.The first edition of this book firmly established itself as one of the bibles for the industry and this thoroughly revised new edition continues to provide a comprehensive survey of the design, construction and operation of cold stores and their relevance to the distribution chain. Revisions include coverage of CFC issues, the wider use of ammonia, low charge systems, compact heat exchanges and secondary refrigerants, and more detail on the technologies and practicalities of specific aspects of cold storage depots -- from the handling of road vehicles to the design of facilities. This book is for food technologists and plant engineers/designers involved in the technology of cold storage. | *$209.00 |
 | Functional Genetics of Industrial Yeasts (Topics in Current Genetics)
Brand: Springer
<P>In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts. </P><P>In recent years, new yeast species have proven their value and novel biotechnological applications have emerged. This book compiles the multi-faceted genetic repertoire of several yeasts relevant to modern biotechnology, and describes their utilization in research and application in the light of their genetic make-up and physiological characteristics. Moreover, the book presents a thorough overview of a wide array of methodologies from classical genetics to modern genomics technologies that have been and are being used in functional analysis of yeasts. </P> | *$339.00 |
 | International Standards for Food Safety
Brand: Springer
This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety essential. Agreements on how to control the safety of food to meet these needs are now in place among the major trading blocks, particularly in Europe and in the USA, and more recently, in Australia. This book also describes progress in areas such as systematically reviewing risk from food; developing national infrastructures to enforce standards; and growing input from consumer groups and others, including economists, to the debate on how to set international food standards. Discussed in depth is the effort to achieve global standards for food safety under the auspices of the Codex Alimentarius Commission. There are chapters from world-leading experts on Codex, international control of radiological contamination, pesticides and veterinary drugs, and other chemical contaminants. | *$175.00 |
| | Plant Proteins for Human Food (Nutrition Sciences)
Brand: Springer | *$212.00 |
 | The Guilt Free 3
Brand: St. Martin's Griffin
<DIV><DIV><P>Hungry Girl The Guilt Free 3: Three Dishes Under 300 Calories. Teaser Bonus!  Hungry for the next Hungry Girl cookbook? This teaser bonus is the perfect-sized helping to tide you over! With three delicious recipes taken straight from the latest book, each one less than 300 hundred calories, what more can you ask for?!? </P><P> </P><P>Don’t miss the new book coming March 2011, Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories! It’s MEAL-MANIA, HG STYLE!  </P></DIV></DIV><DIV><DIV><P>H ungry Girl The Guilt Free 3: Three Dishes Under 300 Calories. Teaser Bonus!  Hungry for the next Hungry Girl cookbook? This teaser bonus is the perfect-sized helping to tide you over! With three delicious recipes taken straight from the latest book, each one less than 300 hundred calories, what more can you ask for?!? </P><P> </P><P>Don’t miss the new book coming March 2011, Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories! It’s MEAL-MANIA, HG STYLE!  </P></DIV></DIV> | *$0.99 |
 | Gran libro de cocina de Alain Ducasse. Editorial Akal (Spanish Edition)
Brand: Studia Humanitatis Inc.
El "Gran Libro de Cocina de Alain Ducasse" representa el sincero deseo de uno de los chefs más importantes del mundo de compartir su saber hacer y su entusiasmo con los profesionales y amantes de la cocina. Con la ayuda de sus principales colaboradores, en él se recopilan los platos que han hecho de Ducasse el único cocinero con tres estrellas michelÃÂn en sus tres grandes restaurantes de Mónaco, ParÃÂs y Nueva York, convirtiendo la obra en una auténtica enciclopedia de la cocina contemporánea, en la que la materia prima y el producto adquieren especial protagonismo frente a lo tecnológico. Las recetas, innovadoras e inspiradoras, están acompañadas por excelentes fotografÃÂas a color en las que se aprecia que el acabado y la presentación de sus platos son tan importantes como el sabor de los mismos. Con sus 700 recetas, el presente libro no sólo constituye una referencia indispensable para los cocineros de todo el mundo, sino un auténtico monumento a la gastronomÃÂa moderna. <br><br>distributed by Studia | *$209.87 |
 | A History of the World in 6 Glasses
Brand: Tantor Media
<DIV>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period.A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece, wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe, they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.For Tom Standage, each drink is a different kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite beverage the same way again.</div> | *$45.31 |
 | Dethroning the King: The Hostile Takeover of Anheuser-Busch, an American Icon
Brand: Tantor Media
<DIV>How did InBev, a Belgian company controlled by Brazilians, take over one of America's most beloved brands after barely a whimper of a fight? Timing, and some unexpected help from powerful members of the Busch dynasty, the very family that had run the company for more than a century.In Dethroning the King, Julie MacIntosh, an award-winning financial journalist who led coverage of the takeover for the Financial Times, details how the drama that unfolded at Anheuser-Busch in 2008 went largely unreported as the world tumbled into a global economic crisis second only to the Great Depression. Today, as the dust settles, questions are being asked about how the "King of Beers" was so easily captured by a foreign corporation, and whether the company's fall mirrors America's dwindling financial and political dominance. In Dethroning the King, MacIntosh:-Discusses how the takeover of Anheuser-Busch will be seen as a defining moment in U.S. business history-Reveals the critical missteps taken by the Busch family and the Anheuser-Busch board-Argues that Anheuser-Busch had a chance to save itself from InBev's clutches, but strong forces behind the scenes forced it to capitulateFrom the very heart of America's heartland to the European continent to Brazil, Dethroning the King is the ultimate corporate caper and a fascinating case study that's both wide-reaching and profound.</div> | *$54.50 |
 | Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine
Brand: Tantor Media
<DIV>The Smithsonian's National Museum of American History houses, amid its illustrious artifacts, two bottles of wine: a 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay. These are the wines that won at the now-famous Paris Tasting in 1976, where a panel of top French wine experts compared some of France's most famous wines with a new generation of California wines. Little did they know the wine industry would be completely transformed as a result, sparking a golden age for viticulture that extends beyond France's hallowed borders to Australia, Chile, South Africa, New Zealand, and across the globe.Then Paris correspondent for Time magazine, George M. Taber recounts this seminal contest and its far-reaching effects, focusing on the three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. At a time when California was best known for cheap jug wine, these pioneers used radical new techniques alongside time-honored winemaking traditions to craft premium American wines that could stand up to France's finest.With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks in captivating prose, bringing to life an eclectic cast and magnificent settings. For lovers of wine and anyone who enjoys a story of the entrepreneurial spirit of the new world conquering the old, this is an illuminating and deeply satisfying tale.</div> | *$60.39 |
 | Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Brand: Tantor Media
<DIV>In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed that the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest, the food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much-anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-the French Laundry, Charlie Trotter's, el Bulli-and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.</div> | *$63.78 |
 | The G-Free Diet: A Gluten-Free Survival Guide
Brand: Tantor Media
<DIV>For years Elisabeth Hasselbeck couldn't pinpoint what was making her sick. She consulted doctors and nutritionists, but no one seemed to have any answers. It wasn't until she was close to starving in the Australian Outback, living off the land as a contestant on Survivor, that, ironically, her symptoms vanished. Returning home, she identified the food ingredient that made her ill-gluten, the binding element in barley, oats, wheat, and rye. By simply eliminating it from her diet, she was able to enjoy a completely normal, healthy life.Hasselbeck also discovered the myriad benefits that anyone can enjoy from a gluten-free diet, from increased energy to improved attention span and quicker digestion.In this all-inclusive book, Hasselbeck arms you with the tools you need to start living a gluten-free life-from defining gluten and targeting gluten-free food and beauty products to creating G-free shopping lists, sharing recipes, and managing G-free living with family and friends, whether at home or away.Whatever your motivation for going G-free-whether you suffer from celiac disease, as Elisabeth does, or want to maintain a healthy lifestyle-The G-Free Diet is the key to reaching your goal!</div> | *$45.41 |
 | The Kitchen Counter Cooking School: How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
Brand: Tantor Media
<DIV>After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.The Kitchen Counter Cooking School includes practical, healthy tips that boost listeners' culinary self-confidence, strategies to get the most from their grocery dollars, and simple recipes that get listeners cooking.</div> | *$57.15 |
 | The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It
Brand: Tantor Media
<DIV>Veuve Clicquot champagne epitomizes glamour, style, and luxury. But who was this young widow-the Veuve Clicquot-whose champagne sparkled at the courts of France, Britain, and Russia, and how did she rise to celebrity and fortune?In The Widow Clicquot, Tilar J. Mazzeo brings to life for the first time the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin. A young witness to the dramatic events of the French Revolution and a new widow during the chaotic years of the Napoleonic Wars, Barbe-Nicole defied convention by assuming-after her husband's death-the reins of the fledgling wine business they had nurtured. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time.Although the Widow Clicquot is still a legend in her native France, her story has never been told in all its richness-until now. Painstakingly researched and elegantly written, The Widow Clicquot provides a glimpse into the life of a woman who arranged clandestine and perilous champagne deliveries to Russia one day and entertained Napoleon and Josephine Bonaparte on another. She was a daring and determined entrepreneur, a bold risk taker, and an audacious and intelligent woman who took control of her own destiny when fate left her on the brink of financial ruin. Her legacy lives on today, not simply through the famous product that still bears her name, but now through Mazzeo's finely crafted book. As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, The Widow Clicquot is utterly intoxicating.</div> | *$39.60 |
 | Veganist: Lose Weight, Get Healthy, Change the World
Brand: Tantor Media
<DIV>From bestselling author Kathy Freston comes a fresh, upbeat look at how changing the way you eat can improve your health and the world around you.</div> | *$43.89 |
 | What Einstein Told His Cook: Kitchen Science Explained
Brand: Tantor Media
<DIV>Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.</div> | *$29.69 |
| What Einstein Told His Cook: Kitchen Science Explained
Brand: Tantor Media
<DIV>Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.</div> | *$57.32 |
 | The Caucasian Cuisine / Kavkazskaya Kukhnya (in Russian Language)
Brand: Tipografija STIGE Spa (Turin)
Samobytnaya kavkazskaya kuhnya populyarna ne tol'ko u nas v strane, no i vo vsem mire blagodarya ee osobennostyam, prezhde vsego ostrote i pikantnosti blyud. Blyuda kavkazskoj kuhni raznoobrazny, prosty v prigotovlenii, vkusny i pitatel'ny. Oni ukrasyat i prazdnichnyj stol, i semejnyj obed. V etoj knige sobrany samye luchshie kulinarnye recepty narodov Zakavkaz'ya i Severnogo Kavkaza. Avtor knigi "Kavkazskaya kuxnya" Musa Geshaev - izvestnyj pisatel', poet i publitcist. Ob"ezdiv mnogo stran i otvedav raznoobraznye blyuda narodov mira, prishel k vyvodu, chto kavkazskaya kuhnya zasluzhivaet, chtoby ee uznal ves' mir. Eto pishcha bogov i recept dolgoletiya! Kak zabyt' o vozraste i zdorov'e? Kak ostat'sya zhizneradostnym i molodym? Otvety zdes', v etoj knige. Sdelajte ee nastol'noj! Kavkazskaya kuhnya ne prosto vkusnaya i tcelebnaya, ehto puteshestvie v mir zdorovoj zhizni. "Kavkazskaya kuhnya" - retcepty dolgoletiya. V nej sobrany vse vkusnejshie i unikal'nejshie vidy kuhni vsex narodov Kavkaza. Ih blyuda - kulinarnaya mudrost' tysyacheletnih pokolenij. "Kavkazskaya kuxnya" - ne prosto retcepty edy i dolgoletiya, a rasskaz ob obraze zhizni, o zhiznennom uklade kavkazskih dolgozhitelej: chem pitalis', kak rabotali i otdyxali, o chem dumali. "Kavkazskaya kuhnya" - ehto i izrecheniya velikix myslitelej o pol'ze i vrede pishhi. Eto i variatcii na temu: tcelitel'noe pitanie v domashnix usloviyah. Eto i izyuminka knigi - kulinarnye anekdoty. Kak izvestno, smeh - vdohnovitel' i appetita, i pishchevareniya. | *$278.99 |
| | 1000 cases people homemade seafood recipes: seafood cooking techniques book [ paperback]
Brand: Unknown | *$282.63 |
 | Bee pollen and bee products, frozen food potato food products including tea, chocolate and chocolate products and alternative products, vegetables, tea, wine, liquor other volumes, 2006 Edition (Other
Brand: Unknown | *$221.98 |
| | beer brewing technology [hardcover]
Brand: Unknown | *$242.20 |
| | Cantonese cooking tutorial [Paperback]
Brand: Unknown | *$302.85 |
| | Chinese Food History (Paperback)
Brand: Unknown | *$282.63 |
| | cook Wine of the Three Kingdoms (paperback)
Brand: Unknown | *$242.20 |
| | Homesteading: A Back to Basics Guide to Growing Your Own Food, Canning, Keeping Chickens, Generating Your Own Energy, Crafting, Herbal Medicine, and More
Brand: Unknown | *$248.13 |
| | masters the essence of Chinese cooking: Zhang Zhibin Album (Paperback)
Brand: Unknown | *$242.20 |
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