Over 150 Recipes With Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses Paula Lambert Description From The Publisher: Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover's Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it's Gruyere, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover's Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining.

James Conaway picks up the story begun a decade ago in his earlier book about Napa Valley, the premier American wine country and a place synonymous with the good life. By now the struggle over the valley's future has grown sharper and its success more glaring. Awash in dollars generated by the boom economy of the 1990s and the social ambitions it inspired, Napa is beset by too much of a good thing: new arrivals determined to have a vineyard of their own despite the fact that available land is running out, cult-wine producers in thrall to fabulously expensive “rocket juice” (cabernet sauvignon) that few locals can afford, established families wishing to hold on to the old ways, and camp followers caught up in the glamour of it all.

The history of civilization is, in many ways, the history of wine. This book is the first comprehensive and up-to-date account of the earliest stages of vinicultural history and prehistory, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine and the vine by drawing upon recent archaeological discoveries, molecular and DNA sleuthing, and the texts and art of long-forgotten peoples.

Create your own backyard winery! From breaking ground to savoring the finished product, Jeff Cox's From Vines to Wines is the most complete and up-to-date guide to growing flawless grapes and making extraordinary wine. Buy From Vines to Wines

Kevin Zraly Description From The Publisher: Celebrating 20 years of wine mastery... The world's finest wine book gets a complete redesign for its 20th birthday. Thirty-two pages of brand new material, enhanced color, and even more cartoons grace this Anniversary Edition, which will thrill wine...

Bruce Weinstein Description From The Publisher: Bruce Weinstein is a guy who knows how to party. And his key to partying is choosing the right drink. Spiked or zero proof, Bruce has shaken, stirred, blended, or ladled concoction for every occasion and everyone on your guest list. The cocktail...

Hugh Carpenter and Teri Sandison Description From The Publisher: The authors of the immensely popular HOT series put their taste for international flavors and visual flair on the fast track to quick, easy-to-prepare appetizers with dazzling results. Each of the 100 recipes in FAST APPETIZERS, from spring rolls to pizza to caviar, can be made in a flash, most in under 15 minutes. Whether you're hosting a cocktail party or an intimate dinner, Carpenter and Sandison deliver maximum flavor in minimum time. The first title in a fresh new series from Ten Speed's most popular cooking duo. As with the HOT series, bonus pages full of tips for quick cooking and presentation enliven this book. Includes dramatic color photos in Teri Sandison's signature style. About the Authors Hugh Carpenter , one of America's most popular cooking instructors and writers, teaches at cooking schools throughout North America and at his own school in California's Napa Valley. Hugh's wife, Teri Sandison is adjunct instructor in food photography and food styling at the Culinary Institute of America, Greystone campus and lives in the Napa Valley community of Oakville, California.

Joanna Simon, Ian O'Leary (Photographer) Description From The Publisher: From the grape to the glass -- a stylish, contemporary guide to experiencing the world of wine. Open the pages of this inspiring guide and you uncork the exciting world of wine. Award-winning wine writer Joanna Simon steers the reader through a tantalizing range of styles, grape varieties, and wine-producing regions and offers refreshingly down-to-earth advice on how to buy, taste, serve, and store wine for maximum enjoyment. Most of us would like to try a wider range of wines, but are reluctant to make an expensive mistake. Joanna Simon helps readers to experiment with confidence and taste new wines that are similar to those they already enjoy. So for instance, if you like Australian Chardonnay, you may also like white wines from Navarra in Spain, Chilean Semillon, or South African Chenin Blanc.

This contemporary collection from The New Yorker 's Frothingham and Evans will prove useful for any collection. Crisp Toasts lists at least three toasts for more than 100 alphabetically arranged topics, from absent friends to work. Ranging from timely to traditional, most of the toasts are short one-liners, ideal for weddings, christenings, reunions, and retirement dinners.