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The Chef's Garden
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Danie...
Joy of Cooking
“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of M...
Icons of American Cooking
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.
The New Wine Rules
Becoming a happier, more confident wine drinker is easy. The first step is to not worry about some of the needlessly complicated stuff the “experts” have been telling you. From lessons on drinking and buying, to storing and sharing, The New Wine Rules guides you through the world of wine with concise and accessible hacks from one of the world's leading wine writers. Learn why you should smell the cork, and how it really does tell you something, and why a wine's price rarely reflects its quality. Fun and informative, this beautifully illustrated book is the ultimate gift for all wine lovers.
Bears' Guide to Earning College Degrees Nontraditionally
The essential reference to alternative education, this book covers it all: night and weekend colleges, foreign medical schools, degress by Internet and other e-mail avenues, and basically every other way of earning a Bachelor's, Master's, Doctorate, law, or medical degree through some unconventional method.
Writer's Guide to Book Editors, Publishers and Literary Agents, 2001-2002
The classic reference guide for book authors has been completely revised and updated with the names and specific areas of interest of thousands of editors at over 500 book publishing houses.
Brands and Their Companies
This is a guide to product trade names, brands, and product names, with addresses of their manufacturers and distributors.
