Other books that might interest you

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  Mexican Flavors - Contemporary...

  Hugh Carpenter, Teri Sandison

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  A master cooking teacher leads you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen. 
   
  Discover mouthwatering recipes that are based on Hugh Carpenter’s cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. His wife, acclaimed food photographer Teri Sandison, brings the dishes to life with stunning photographs that capture the food and the town.  
   
  Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair—all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine. 
   
  Three special sections show an innovative approach to some of Mexico’s most famous dishes. Chile Rellenos are filled with Pulled Pork or a Pine Nut Goat Cheese Herb stuffing, and then smoked on the barbecue. Tacos and tostadas are deconstructed so that even those new to Mexican cuisine can create their own masterpiece. And enchiladas, with their fillings of duck, shrimp, or shiitake mushrooms, are a master class on fail-safe ways to create perfection. 
   
  “From appetizers to drinks, this is a book to enjoy day by day, fiesta by fiesta.” —Cooking by the Book

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  A Winemaker's Guide to Drinking...

  Bert Blaize

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  Not Yet Available

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  Sophie Kooks Month by Month: May...

  Sophie Morris

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  'Summer is here! It's funny how even a little sunshine has a way of making people beam. For me, May means long walks in the evenings, eating outside in the garden (whenever possible) and lots of healthy, fresh salads to use up all the lovely summer veg that's available'.
  Enjoy gorgeous May recipes, including:
  - Sirloin Steak Salad with Asian Greens
  - Mum's Epic Chocolate Mousse
  - Roast Asparagus in Parma Ham
  - Lemon Crunch
  - Chicken and Broccoli Gratin
  - Fish Goujons with Quick Tartare Sauce and Minty Pea Puree
  - Melktert
  - Lemon and Garlic Lamb Chops with Peanut Pesto
  - Chilli Potato Salad.

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  Prohibition - A Very Short...

  W. J. Rorabaugh

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  Americans have always been a hard-drinking people, but from 1920 to 1933 the country went dry. After decades of pressure from rural Protestants such as the hatchet-wielding Carry A. Nation and organizations such as the Women's Christian Temperance Union and Anti-Saloon League, the states ratified the Eighteenth Amendment to the Constitution. Bolstered by the Volstead Act, this amendment made Prohibition law: alcohol could no longer be produced, imported, transported, or sold. 
  This bizarre episode is often humorously recalled, frequently satirized, and usually condemned. The more interesting questions, however, are how and why Prohibition came about, how Prohibition worked (and failed to work), and how Prohibition gave way to strict governmental regulation of alcohol. This audiobook answers these questions, presenting a brief and elegant overview of the Prohibition era and its legacy. 
  With his unparalleled expertise regarding American drinking patterns, W. J. Rorabaugh provides an accessible synthesis of one of the most important topics in US history, a topic that remains relevant today amidst rising concerns over binge-drinking and alcohol culture on college campuses.

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  The Cheesemonger's Kitchen -...

  Chester Hastings

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  Ninety recipes that make cheese the star of your meal, from cheese boards and appetizers to soups, salads, entrées, desserts, and more. 
   
  Today’s specialty cheese market is booming, and many once obscure cheese varieties are now widely available. The Cheesemonger’s Kitchen collects ninety delightful recipes that move cheese into a meal’s starring role. Culled from chef and cheesemonger Chester Hastings’s twenty-five years of experience, these recipes take full advantage of the varied flavors of cheese in ways both traditional and innovative. A cheese book that focuses on recipes rather than acting as a buyers guide or primer, this substantive and personal exploration accompanied by fifty color photographs plus wine pairing tips from acclaimed sommelier Brian Kalliel is a comprehensive guide to the vast world of specialty cheeses.

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  The Columbus Food Truck Cookbook

  Renee Casteel Cook, Tiffany Harelik

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  Every food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of Por'Ketta serves up rotisserie-style porcine fare in his tin-roofed truck. Established favorites like Paddy Wagon and Explorers Club pair with the city's best nightlife venues and breweries to extend their offerings at permanent pop-up kitchens. With insider interviews and over thirty recipes, food authors Tiffany Harelik and Renee Casteel Cook chew their way through the thriving food truck scene of Columbus.

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