Warren Geraghty
West Restaurant: The Cookbook
Jan 2010
Douglas & McIntyre

In 2000, West began its restaurant existence as Ouest, a French fine dining destination in the heart of Vancouver. Since then it has transformed to the West of today, a restaurant that painstakingly works with the best local ingredients to produce regionally authentic, imaginative cuisine. Over 100 recipes from the Vancouver culinary gem fill the pages of this cookbook, dishes that showcase the seasonality and character of the city, including the immigrant influences that shape Vancouver’s cuisine. Contributions from Chef Warren Geraghty as well as pastry chef Rhonda Viani, wine director Owen Knowlton, and mixologist David Wolowidnyk make this a well-rounded exhibition of Vancouver’s increasingly—and deservedly—recognized culinary sophistication.

Tom Valenti and Andrew Friedman
Welcome to My Kitchen : A New York Chef Shares His Robust Recipes and Secret Techniques
Jan 2009
HarperCollins Publishers

For more than 15 years, Tom Valenti has been creating innovative and critically acclaimed menus for some of New York's most popular restaurants. Here, for the first time, Valenti shares his creative kitchen secrets and recipes, helping every cook to master his bold, deep flavors.

Welcome to My Kitchen is both a teaching book and a recipe book. It focuses not only on good food that is easily made, but on simple, accessible techniques for creating flavor-intense dishes in home kitchens. Valenti reveals an array of culinary "tricks," from how to regulate heat for the best flavor and texture, to how to use sugar to flavor savory dishes. Both beginning and experienced home cooks are sure to learn new techniques, giving them the confidence needed to build their own culinary repertoires. Best of all, Welcome to My Kitchen offers 150 recipes, all of which illustrate the stunning success of Valenti's cooking style.

Kevin Zraly
Windows on the World: Complete Wine Course
Oct 2008

With Windows on the World: Complete Wine Course, renowned wine writer Kevin Zraly diffuses the essence of his famous, decades-old wine class into one encompassing book. Zraly, who taught his first wine course at twenty-one, has spent nearly four decades passing on his great respect for wine to thousands of thirsty students. With professional partnerships with wine giants like Robert Parker, Zraly speaks from an authoritative perspective without abandoning the basic awe and curiosity for wine that he’s nurtured since youth. Breaking down the overpopulated world of vintners into region and variety, Zraly makes the intimidating first steps into wine both manageable and rewarding. And for those more advanced students of eonology, Zraly goes into great instructional detail on wine selection, and appreciation. What permeates throughout is Zraly’s lifelong, infectious enthusiasm and thirst for wine.

Frank McClelland and Christine Matheson
Wine Mondays: Simple Wine Pairings with Seasonal Menus
Oct 2008
Harvard Common Press

When proprietor Frank McClelland introduced his 4-course wine paired dinners at Boston’s renowned L’Espalier restaurant on Monday nights, he had an instant hit on his hands. L’Espalier’s Wine Mondays were a way to introduce and educate diners on pairing wines with a fantastic seasonally inspired meal in an approachable, fun, and straightforward fashion. McClelland has selected 16 of his favorite menus from Wine Mondays over the years—4 for each season—applying his casual approach and philosophy on food and wine to the recipes and pairings included. Each menu is centered around a seasonal theme ranging from Winter’s Bordeaux and Spring’s Rosè- Colored Glasses, to Summer’s Totally Organic and Autumn’s Mushroom Dinner. McClelland encourages his readers to use the book as a reference rather than a formal set guide, asserting his number one rule: drink what you like!

Andrew Dornenburg and Karen Page
What to Drink with What you Eat: What to Drink with What You Eat The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Oct 2006
Little, Brown & Company

If you have ever wondered what drink to serve with your meal, this is the guide you need. Covering everything from water to wine, this book breaks down what to drink with what you eat into eight instructive and interesting chapters—some alphabetized by food, some by type of beverage. With advice from master sommeliers and top chefs, you’ll soon know what beverages to serve with cheesecake, and which wine goes best with quesadillas.

Michael Cooper
Wine Atlas of New Zealand
Jan 2005
Hodder Moa Beckett

The first atlas devoted entirely to New Zealand wines and wine-making. Visually stunning and authoritatively documented, this Atlas builds on the award-winning success of the author’s prior tome which ran to five editions.

Kevin Zraly
Windows on the World Complete Wine Course: 2005 Edition: A Lively Guide
Oct 2004
Sterling Publishing

Kevin Zraly's incomparable course--"One of the best start-from-scratch wine books ever written," wrote Frank Prial in The New York Times--is still America's top-selling guide to wine. In his inimitable, irreverent style, Zraly answers all your questions; offers the most up-to-date recommendations; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur.

Elin Jeffords
Winning Styles Cookbook : Recipes from the James Beard Award-Winning Chefs
Oct 2003
Feeding Frenzy, Inc.

American cooking icon James Beard was passionate about life, and he shared his zeal with others through his cooking. The James Beard Foundation has been dedicated to continuing his legacy by recognizing those aspiring cooks who have preserved and perpetuate Beard’s commitment and devotion. The year 2003 marks the 100th anniversary of the birth of James Beard, and in an unprecedented culinary event, 21 master chefs, who have all garnered prestigious James Beard Foundation Awards, share their passion in Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs.

Carlo Petrini
Wine Atlas of the Langhe : The Great Barolo and Barbaresco Vineyards
Sep 2003
Slow Food Editore

This volume is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the vines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Baraolo and Babaresco to become recognized as two of the world's most exclusive and highly prized wines.

Monty Waldin
Wines of South America
Sep 2003
Octopus Publishing Group

An exploration of the culture, winemaking traditions, regions, laws, wines and producers of all the countries that make up South America. Listings of the top producers also cross-reference the wine estates, wines and brand names. Fifteen detailed maps reveal the aspect and location of top producers, while fact boxes give useful information about climate, soil and grapes.

John Beeston
Wine Regions of Australia : The Complete Guide, Second Edition
Oct 2002
Allen & Unwin Pty., Limited

In response to a growing movement to classify Australian wine in more regional terms, this "geography" of wine looks at Australia's wine regions and subregions-from Victoria, Tasmania, and South Australia to New South Wales, Western Australia, and Queensland. Encyclopedic in scope, this book will help wine enthusiasts understand the unique qualities of Australian wines and discover the country's many vineyards, both large and small.

Clive Coates
Wines of France, New Revised Edition
Dec 1999
Wine Appreciation Guild, Limited

The most comprehensive and authoritative guide to all the wine producing areas in France with tastings from every single appellation and attention to the best growers in each region from Burgundy and Loire, the Rhone and Champagne, Alsace, the Jura and Savoie, Provance, Languedoc-Roussillon and of course, Bordeaux.

Madeleine Kamman
When French Women Cook

Long lauded as one of the world's most revered culinary instructors, French-born Madeleine Kamman's career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France's most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.