Michael Steinberger
A savvy and opinionated tour of the contemporary world of wine.More
Michael Lesy, Lisa Stoffer
What we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.More
Oretta Zanini de Vita, Maureen B. Fant
The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.More
Tom Mueller
The sacred history and profane present of a substance long seen as the essence of health and civilization.More
Ian Mount
"A definite must-read for Malbec drinkers everywhere.”—Lettie Teague, WSJ.comMore
Fuchsia Dunlop
“A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”—David Chang, MomofukuMore
Paul Lukacs
The story of how wine, as enjoyed by millions of people today, came to be.More
Rick Bayless, Deann Groen Bayless
A brand-new collection from America’s leading authority on Mexican cooking.More
Maricel E. Presilla
The 2013 James Beard Foundation Cookbook of the Year
How to cook everything Latin American.
MoreMichael Ruhlman, Brian Polcyn
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.More
Adam Ried
“The perfect guide for blending up an icy avalanche of creamy concoctions.”—David Lebovitz, author of The Perfect ScoopMore
Robert L. Wolke, Marlene Parrish
“All you have to do
is ask ‘why’ and open to any page. Good luck putting it down.”
—Alton Brown, host of Good Eats and Iron ChefMore
Kurt Timmermeister
"Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit." —Wall Street JournalMore
Molly Stevens
A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.More
Ferenc Máté
Three-book slipcased edition
These three international bestsellers together in a boxed set will delight Italophiles.More