Four decades in the business of wine—from tasting and pairing as a professional cellar master to educating the next generation—means Kevin Zraly isn’t just an authority on wine—he’s an eno-expert. But that doesn’t stop the somm-instructor extraordinaire from expanding upon his quarter-century-tested tome with new information, resources, and guidance. Without disturbing the eight essential classes of his Windows on the World Wine School, Zraly has successfully updated his instructional guide to “one-stop-shopping” status. It’s comprehensive, well-organized, and rich with personal and professional experiences in the often intimidating world of wine education. Zraly breaks down regions, varietals, blends, and even the styles within those categories. He asks the right questions (e.g. “How do I buy a red Rhone wine?” and “What’s the difference between a $100 Beerenauslese and a $200 Beerenauslese (besides a hundred bucks)?”) and gives the right answers, with regional, varietal, and blend exemplars alongside to give a face, or label that is, to a name. Zraly’s brand breakdowns, price point comparisons, and “Best Bets” within a varietal ensure you’ll always be drinking in the right direction—whether it’s Hungarian Tokaji or a classic French Bordeaux. Bottoms up!
With over 80,000 books in print, "Keo's Thai Cuisine" continues to be the definitive source for home cooks serious about Thai cooking. Full color.
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. Divided into three chapters—the Basics; Vegetables and Fruits; and Meat, Fish, and Poultry—this book has everything you could need to know about preparing food at home. There are illustrations from the cook’s perspective, and instructions for both right-and left-handed people.
CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen.
2004 KitchenAid Cookbook of the Year; Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.