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Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It’s an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing? In The Brewmaster’s Table, Garrett Oliver, America’s foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman’s exquisite photographs, conducts an insider’s tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to com… More >>

The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food

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From Big Basil Burgers and Salmon Carbonara to Crockpot Chili and Spicy Apricot Chicken, Saving Dinner will have your family coming back to the table–and back again for seconds!

Thanks to Leanne Ely’s handy cookbook and meal planning guide, tens of thousands of people have already discovered that making dinner (and shopping for food!) can be a stress-free endeavor. Say goodbye to take-out and microwave fare and hello to tasty, nutritious dishes. This newly expanded edition of Ely’s classic Saving Dinner includes even quicker “dinner kits”–Ely’s foolproof method of assembling and freezing delicious meals, from hearty beef and chicken entrees to fresh seafood and vegetable dishes. Imagine preparing a month’s worth of weeknight dinners in a snap.

Full of practical tips on simple, healthy, and inexpensive meal planning, Saving Dinner is the ideal solution for today’s busy parents who would love to have their family sittin… More >>

Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table

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From the world-class garden of acclaimed food writer Amy Goldman, a gorgeously illustrated guide to the world’s most beautiful and delicious tomatoes.Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley. Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own. More than just a loving look at one of the world’s great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to ga… More >>

The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World’s Most Beautiful Fruit

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Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.”

And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is he… More >>

Sunday Suppers at Lucques: Seasonal Recipes from Market to Table

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At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl’s mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.Amazon.com Review
New York Times restaurant c… More >>

Tender at the Bone: Growing Up at the Table

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Leanne Ely doesn’t actually cook dinner for your family. It just feels that way.

Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.

Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.

The result? These dinners are not only balanced and healthy but truly varied and delectably good to … More >>

Saving Dinner the Low-Carb Way: Healthy Menus, Recipes, and the Shopping Lists That Will Keep the Whole Family at the Dinner Table

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Inspirational ideas for throwing the perfect party from L.A. interior designer and party planner Joe Nye.

Clients and friends turn to Joe Nye for his advice on gracious living, in particular how to create a smashing get-together. Flair covers three aspects of party planning that can make an event shine—flowers, paper components, and the table setting. In each section, Nye gives inspirational ideas and tips on how to make the most of these decorative elements for any type of occasion. Beautiful photographs of several diverse settings—a breezy beach cocktail gathering, a casual red, white, and blue patriotic sit-down, a pastel-hued ladies’ luncheon, and an elegant black-and-white supper—show how to achieve winning possibilities that can be pulled off with ease. Nye always throws in fun, unexpected elements, such as serving soup in antique finger bowls from the flea market and personal accents that make for a truly memorable event. The book co… More >>

Flair: Exquisite Invitations, Lush Flowers, and Gorgeous Table Settings

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In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Throughout it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes, while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.Amazon.com Review
Ruth Reichl’s first book, the autobiographical Tender at the Bone, disarmed readers with its droll candor. The former restaurant cri… More >>

Comfort Me with Apples: More Adventures at the Table

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End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor–and on the table in under 30 minutes!

Hundreds of thousands have embraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak and salad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.

The solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100 protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-protein meals that are quick enough to make on a weeknight but elegant enough to share with guests — and so delicious they’ll never know t… More >>

The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less.

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Written by a vintner and science editor with twenty-five years experience, The Way to Make Wine is the most readable and reliable handbook among the many winemaking guides. In engaging conversational prose, Sheridan Warrick shows that making your own wine is not only easy, but also fun. Geared to everyday wine lovers who want to drink well, save money, and impress their friends, this book reveals everything needed to make delicious wines–both reds and whites–from start to finish.
Warrick demystifies winemaking by explaining the nuts and bolts and demonstrating that if readers can replace a faucet washer or cook a pasta sauce, they can make food-friendly wines that cost less than the bottles they’re now opening. He enables amateur vintners to equip a home winery, procure top-quality grapes, run a flawless fermentation, and enjoy their wine–its nose, its body, and finish–with renewed awareness and appreciation. At the same time, the author points exp… More >>

The Way to Make Wine: How to Craft Superb Table Wines at Home