Product Description: Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother’s kitchen, shopping at farm stands, and making preserves, she couldn’t help but wonder, “Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?”These assumptions quickly faded as she began to explore farmers markets and the burgeoning co-op scene in the Twin Cities and eventually discovered a local food movement strong enough to survive the toughest winter...read more

One weekend, a decade ago, author Rena Rossner was served a bowl of lentil soup at dinner. The portion of the Bible that had been discussed that week was the chapter in which Esau sells his birthright to his brother Jacob for a bowl of red lentil soup. Rossner was struck by the ability to bring the Bible alive in such a tactile way and decided on the spot to see whether she could incorporate the Bible into a meal each week. And so she has. The result, Eating the Bible, is an innovative cookbook with original, easy-to-prepare recipes that will ignite table conversation while pleasing the stomach. Every meal will become both a tactile and intellectual experience as the recipes enrich both the soul of the cook and the palates of those at the table.Every cook must glance at a recipe countless times before completing a dish. Often recipes involve five- to ten-minute periods during which one must wait for the water to boil, the soup to simmer, or the onions to sauté. It is Rossner’s goal to help enrich those moments with biblical verse and commentary, to enable cooks to feed their souls as they work to feed the members of the household and guests. From the zesty “Garden of Eden Salad” to the “Honey Coriander Manna Bread,” each recipe will delight the palate and spark the mind.

Product Description: Get ready to devour America. Adam Richman, the exuberant host of Travel Channel's Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities―from Portland, Maine, to Savannah, Georgia―to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales...read more

Product Description: From the most trusted name in grilling, the new definitive guide that that blends traditional techniques and modern recipes To define American barbecue as “ribs and roasts cooked low and slow in the Southern style” doesn’t do it justice...read more

A simple prose retelling of Shakespeare's drama about an eleventh-century Scottish king.

Product Description: Forget peanuts and Cracker Jacks! America’s Ballparks now offer a dizzying array of edible options. These make-like stadium recipes give young chefs and sports fans a culinary road trip at home. From the famous fish tacos at the Giants’s AT&T Park in San Francisco to the mouthwatering Cuban sandwich at the Tampa Bay Rays’s Tropicana Field, these diamond dishes are perfect for any seventh-inning stretch...read more

Product Description: Introducing the companion cookbook to the Emmy Award-nominated television series Moveable Feast with Fine Cooking. Episode after episode, the wildly-popular series produced by WGBH and Fine Cooking magazine takes you on a culinary journey across America...read more

Product Description: The Florida Panhandle is the last great regional culinary secret of the state of Florida. The foods and agriculture of Florida’s Northwest Gulf of Mexico touch the cultural heart and soul of all who visit the region. With fresh seafood such as blue crab and grouper, just-picked produce such as peaches and corn, and traditional foods like fried catfish and hushpuppies, the Florida Panhandle is one of the last unwritten about culinary areas of the country...read more