A Perfect Score
By Kathryn Hall, Craig Hall
In this New York Times bestseller, a lively husband and wife team recounts their twenty-year climb from amateur winemakers to recipients of an almost unheard-of perfect score from Robert Parker's Wine Advocate.Kathryn and Craig Hall launched themselves head-first into Napa Valley twenty years ago with the purchase of an 1885 winery and never looked back. Since the couple's purchase of that debut winery, their critically acclaimed HALL Wines and WALT Wines have become fixtures of the California wine industry.Readers who love a good glass of wine will find much to savor in the Halls' expert account of the art, soul, and business of a modern winery. A Perfect Score weaves a vibrant tale of the HALL brand's meteoric rise to success, Napa Valley's tug-of-war between localism and tourism, and the evolving nature of the wine industry as a whole.
A Passion for Pasta
By Carmela Sophia Sereno
In A Passion for Pasta, everyone can take a delicious trip down Italy, from top to toe, led by 'pasta queen' Carmela Sereno - your guide to making speciality pasta dishes from each Italian region. With stunning photographs throughout, these recipes include: · Mandilli di Seta, handkerchief pasta with creamy pesto, from Liguria and the Italian Riviera. Liguria's capital, Genoa, is birthplace of the well-known basil pesto. · Orecchiete con cime di rape, which combines the speciality pasta of Puglia, orecchiete (translated as 'little ears'), with the humble turnip to produce a dish full of flavour and yet typical of Puglia's unique style of cooking, cucina povera. · Ziti with sardines, chicory and breadcrumbs. Ziti pasta come in many sizes from the length of small maccheroni to that of spaghetti. Originating from Sicily, this dish has strong Middle Eastern and North African influences, acknowledging these two regions' involvement in Sicilian history. Serano shows us how to make even the most basic pasta dough into a variety of shapes and stunning designs using stripes, spots and delicate herbs. Even those who are already great pasta enthusiasts will be amazed at the range of pasta explored in this book, with dishes selected to delight not only with their exquisite taste but also by their beautiful and varied appearance. From the 'Polenta Gnocchi' of the Aosta Valley to Tuscany's 'Pancake Pasta', A Passion for Pasta has a dish for every occasion, and all tastes.
Pinot, Pasta, and Parties
By Dee Dee Sorvino, Paul Sorvino
Dee Dee and Paul Sorvino believe that the best way to solve the problems of the world is with a nice glass of wine and bountiful meal. Everything from the most glorious to the most prickly of subjects are palatable at the dinner table--especially if cocktails are served. In Pinot, Pasta, and Politics, the couple explores their "founding flavors." Paul brings the Pasta; a collection of traditional italian family recipes, while Dee Dee brings the Politics; anecdotes and stories sure to inspire debate. The Pinot comes in handy to balance the two. Filled with American history, personal author photos, and tales and quotes from Hollywood stars and American politicos, this light and fun cookbook offers 60 recipes that appeal to all political persuasions during the 2016 election year.
Pen & Palate
By Lucy Madison, Tram Nguyen
From the writers of acclaimed blog Pen & Palate, a humorous coming-of-age (and mastering-the-art-of-home-cooking) memoir of friendship, told through stories, recipes, and beautiful illustrations.Getting through life in your twenties isn't easy--especially if you're broke, awkward, and prone to starting small grease fires in your studio apartment. For best friends Lucy Madison and Tram Nguyen, cooking was an escape from the daily humiliation that is being a twenty-something woman in a big city. PEN & PALATE traces the course of Lucy and Tram's devoted friendship through miserable jobs and tiny apartments, first loves and ill-advised flings, successes and setbacks--always with a shared love of food at the center of the narrative. A modern take on Laurie Colwin's classic Home Cooking, this coming-of-age memoir for the Girls set weaves together comical (mis)adventures and recipes meant to be shared with a best friend and bottle of wine.
By Terry Hope Romero
I wanted protein recipes other than that mashing a vanilla-flavored powder with almond butter and flax seeds and calling it a day. I wanted something that really made me feel as if I was cooking. And yes, even good old-fashioned baking! Adding pure, unflavored, but wholesome plant-based protein powders to recipes brings out my inner foodie alchemist. I heard the call of the protein ninja. Whether you're vegan, vegetarian, or eat-everything-you-can-get-your-hands-on, a weeknight home chef, everyday athlete, or just a busy person looking wholesome, protein-rich snacks and meals, you deserve something better than another chia seed ball or protein shake for dinner. award-winning vegan chef Terry Hope Romero leads the charge with 100 lean, mean recipes using a wide range of readily available ingredients,from supermarket-friendly staples to cutting-edge superfoods and an arsenal of gluten- and soy-free options. With an everything-you-need-to-know rundown on plant-based protein sources, and chapters like Stealthy Protein Pancakes, Waffles, Scrambles, & Much Much More, Super Toast: savoury or Sweet, and Better than Ever Burger Bowls, you'll soon be sneaking plant-based protein into your breakfasts, dinners, and everything in between.Dig into:Chocolate Avocado Smoothie BowlGolden Corn Hemp Protein WafflesBaked Veggie Pan OmeletEdamame Spelt FlatbreadsGaram Masala Red Lentil ToastCheezy Herb Kale SconesGreen Goddess Burger & Roasted Potatoes BowlTomato Gravy & Biscuit Kale BowlKorean Tofu Taco SaladLemongrass Tempeh Meatballs with Peanut Satay SauceWaffled Tofu, Waffles & Collards BowlBlack Bean Hemp BrowniesPeanut Butter Coconut Cherry Chewies, and many more!
Power Blends and Smoothies
By Catherine Atkinson
Use the recipes in this book to turbo-charge your body and mind with freshly made smoothies and blends that are bursting with health-giving vitamins, minerals, phytonutrients and antioxidants. It will help you get the most out of using your power blender and enable you to incorporate healthy habits into your hectic life with ease.Each of the nearly 150 recipes includes delicious and beneficial fruit and vegetable super foods: Health Improvers: detoxers, brain boosters, antioxidants, mood lifters, and more;Weight Busters: get slim with protein packers, natural juices, dried fruits - and raw chocolate!;Exercise Enhancers: recipes to increase oxygenation, bone density, and muscle strength;Beauty Boosters: enjoy clear eyes and healthy skin, and slow the ageing process.Power Blending and Juicing provides simple, quick and easy ways to get much more than your daily requirement of healthy fruit and vegetables. Use the recipes to create goodness in a glass, with a range of blends and smoothies that are packed with nutrients - and utterly delicious.
By Judith Fertig, Karen Adler
When the weather's warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It's easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process! With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za'atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!
Preserving by the Pint
By Marisa McClellan
Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches since most vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands,preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.
By Murielle Valette
This book is a tribute to French Pâtisserie. It is also a manual to learn how to successfully and easily make traditional French desserts at home. It's written for all people who love to bake and want to do it like the professionals do. From beginners to more advanced, everyone can do it. The author is a professional French pastry chef who wants to share her passion and talent for baking. In this book you will discover:An easy way to make traditional French Pâtisserie at home.Richly illustrated and simplified step by step recipes and techniques.All the secrets you've always wanted to know about French baking.Professional tips that make baking easier. The classic recipes of French Pâtisserie.How to impress your friends with your skills at baking traditional French food.
By Jane Barthelemy
Now you can have your cake and be paleo, too! The Paleolithic diet and lifestyle- based on eating hunter/gatherer foods for optimal health- has surged in popularity, but with grains, dairy, and refined sugars off the menu, indulging isn't easy. Paleo Desserts is the first comprehensive cookbook of its kind: everyone's favourite desserts now made Paleo friendly, lower carb, and gluten free. Providing 125 mouthwatering, easy-to-follow recipes from brownies to milkshakes, Jane Barthelemy serves up treats to satiate even the biggest caveman sweet tooth.Recipes include Raspberry Crumble Bars, Tiramisu, Black Forest Cherry Pie, Lemon-Berry Parfait, Pumpkin Cheesecake, Whipped Coconut Crème, and more. Paleo Desserts includes a colour-photo insert and ingredient lists for simplified shopping.
Pressure Cooking Properly Explained
By Dianne Page
Whether you've just bought your first pressure cooker, or you have left your old one languishing at the back of the cupboard for a while, Dianne Page will help you get the most out of this most useful piece of kitchen equipment.Pressure cooking cuts conventional cooking times to a third. Soups can be ready in minutes. Favourite recipes, which traditionally take hours to prepare, can be cooked and enjoyed at the end of a busy day. Plus shorter cooking times mean lower gas and electricity bills.Other benefits include:- Food retains its flavour, vitamins, minerals and colour- Cheaper cuts of meat - that are packed with flavour but normally need long slow cooking to make them tender - can be cooked quickly- Less steam is produced so no condensation in the kitchen
The Palm Restaurant Cookbook
By Brigit Legere Binns
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 cities- each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In more than 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family."
By Frank Kitson
This is a romantic and colourful story of Prince Rupert of the Rhine, an extraordinary military commander. General Kitson discusses Rupert's boyhood study of fortifications, the early campaigns, his military studies and battle procedures.
The Perfect Cup
By Timothy J. Castle
For coffee lovers everywhere, The Perfect Cup is the one book you'll need to appreciate coffee and it s growing status as a gourmet beverage. Coffee expert Timothy Castle chronicles the coffee revolution in America and offers state-of-the-art information on everything from the bean itself to brewing and appreciating the perfect cup. Do different brewing methods produce different-tasting coffees? What is the most common mistake people make at home with coffee? Is there reason to be concerned about chemical" decaffeinating processes? These and many other questions are answered in this book.In a section entitled How to Buy Coffee and Whom to Buy It From," Castle includes interviews with more than thirty of America's foremost coffee retailers and roasters. He also provides an overview of the regions of the world where coffee is commonly grown, and offers more than two dozen unusual recipes featuring coffee in sauces, marinades, main courses, and desserts, such as Grilled Coffee-Marinated Lamb Chops, Cappuccino Muffins, and Chocolate Espresso Souffle.