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Showing: 1-10 results of 572

There are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss.   Stemming from his own growing obsession, Wilson moves far beyond the “noble grapes,” hunting down obscure and underappreciated wines... more...

One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup. Coffee is experiencing a renaissance and Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs,... more...

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.   Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300... more...

by Ann Hui
In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included―her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her... more...

A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. "Yasmin Khan draws on her vast experience as a storyteller, cook, human rights activist, itinerant traveler and writer to create a moving, empathetic, hugely knowledgeable and utterly delicious book." ―Anthony Bourdain Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from... more...


"M.F.K Fisher’s latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition . . . A royal feast, indeed!" ―The New York Times Betty Fussell―winner of the James Beard Foundation’s journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue―is the perfect... more...

God is a foodie who wants to transform your supper into sacrament. One of America's most beloved teachers and writers, Margaret Feinberg, goes on a remarkable journey to unearth God's perspective on food. She writes that since the opening of creation, God, the Master Chef, seeds the world with pomegranates and passionfruit, beans and greens and tangerines. When the Israelites wander in the desert for forty years, God, the Pastry... more...

“My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying.” When her mother is diagnosed with a rare form of cancer, Karen Babine―a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt―can’t help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to... more...

Here is a book as delightful to read as it is to cook from. Dori Sanders' recipes include not only new interpretations of old-time favorites such as Spoon Bread, Chicken and Dumplings, Corn Bread, and Buttermilk Biscuits, but also her "Cooking for Northerners"--original dishes such as Winter Greens Parmesan, Roasted Mild Peppers, Fresh Vegetable Stew--and, of course, great recipes for peaches. A Literary Guild and a Rodale Press Book... more...

From the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are native to... more...