Product Description: INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing...read more

A sumptuous new cookbook presents the finest dessert recipes that have appeared in the food sections of The New York Times, introducing more than four hundred tempting offerings, including family favorites and specialties from such renowned chefs as Pierre Franey, Craig Claiborne, and Nigella Lawson that cover cakes, cobblers, pies, pastries, cookies, custards, and more. 75,000 first printing.

An insider's look at one hundred of New York City's finest restaurants is accompanied by detailed recipes for their signature dishes, all adapted for the home cook, along with helpful preparation tips, wine suggestions, and cooking advice from the acclaimed chefs of Aquavit, Lutèce, Mesa Grill, Tavern on the Green, Gramercy Tavern, Le Cirque 2000, and other eateries. 25,000 first printing. (view table of contents)

A foremost food reviewer collects recipes for more than 100 kinds of fish and shellfish, in a volume that has options for every course and contributions by veteran food writers and top chefs including Mario Batali, Dave Pasternack, and Nobuyuki Matsuhisa. 15,000 first printing.

Product Description: Book by Fabricant, Florence (view table of contents, read Amazon.com's description)

Famed TV host Burt Wolfe joins forces with more than one hundred of the world's leading food authorities to provide an updated and expanded edition of The Cooks' Catalogue and furnishes descriptions of more than one thousand items of kitchen equipment and dozens of recipes and helpful sidebars from Julia Child, Jacques PTpin, Mario Batali, and others. 150,000 first printing. (view table of contents)

Profiles a variety of common and exotic beans, offering recipes by such chefs as Mark Miller and Alice Waters

Product Description: This cookbook contains more than 100 recipes contributed by the Venetian-born master chef at the renowned restaurant Remi. Consisting largely of fresh vegetables and fruits, the bounty of the sea, and herbs and spices, the cooking style incorporates elements from several traditions...read more

Includes a variety of easily-prepared classic and international dishes

A collection of forty simple recipes for the busy home cook--ranging from quick family suppers to buffets