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  The Booklovers' Guide to Wine -...

  Patrick Alexander

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  A delightfully informative guide to two of the world’s most rewarding pleasures—fine wine and great literature—that make for an irresistible pairing.   Nothing in the world is more satisfying to the soul than a glass of excellent cabernet sauvignon, pinot grigio, bordeaux, or any number of fine varietals—unless it’s curling up by the fire with a truly exceptional novel, history, or collection of short fiction. Now Patrick Alexander, wine aficionado and author of The Illustrated Proust, combines these unparalleled pleasures in a unique guidebook to delight connoisseurs of both Gatsby and the grape.   In The Booklovers’ Guide to Wine, Alexander shares his passion for the culture and history of wine and his love of great authors and their enduring works. Eschewing the traditional pairings of food and drink, he explores instead the most pleasing combinations of reds, whites, and rosés with their most compatible writers—be it Shakespeare with sherry, Jane Austin with chardonnay, or J.R.R. Tolkien with albariño. In addition, he examines the most interesting and thought-provoking wine references in literature while providing an intriguing history of the beloved beverage from biblical times to the latest trends.   Chock-full of intriguing facts, expert opinions, and entertaining anecdotes, The Booklovers’ Guide to Wine is a book to be savored by anyone who appreciates the complexity of a full-bodied shiraz or the unmistakable flavor of a great author.

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  The Complete 15-Minute Gourmet:...

  Paulette Mitchell

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  Easily cook up an assortment of creative gourmet vegetarian recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes. 
   
  You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Orzo Salad with Parmesan Peppercorn VinegaretteGingered Carrot SoupSmoky Chipotle, Mango, and Avocado WrapsRavioli with Hazelnut and Sage PestoGarlic and Lemon Lentils 
   
  Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Vegetarian has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.

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  Mug It! - Easy & Delicious Meals...

  Pam McElroy

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  Dinner for one can be a lonely, tasteless prospect. But when dinner (or lunch, breakfast, or a snack, for that matter) is made in a mug, it suddenly becomes a whole lot more fun. From blueberry muffins and quiches to mac 'n cheese and chocolate peanut butter cake, Mug It! contains 60 simple, delicious, recipes for every taste and craving. Perfect for after-school snacks, dorm room dinners, quick lunches at the office, and more, this book will change the way you think about mealtime. Easy-to-follow recipes and four-color photographs of quirky, playful mugs make Mug It! the perfect cookbook for nearly anyone who has a mug, a microwave, and an appetite.

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  Real Mexican Food

  Ben Fordham, Felipe Fuentes Cruz

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  Fresh, authentic and delicious recipes appealing to lovers of Mexican food.
  From the sea-influenced dishes of the beaches of Baja and Cancun, to the cowboy/vaquero influenced cuisine of the El Norte region, Mexico has an amazing variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. This cookbook, created by Ben Fordham and Mexican chef Felipe, offers not only their favourite dishes, but many more delights from Felipe's own collection of family recipes. These dishes cater for vegetarians and meat eaters alike, as well as both the newcomers to Mexican food and the seasoned veterans. You'll find Starters; Soups & Salads; Main Dishes; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, chicken quesadillas, tofu tacos, pork tamales, refried pinto beans with paprika, Mexican flan, ice cold margaritas and refreshing non-alcoholic juices.

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  Canal House Cooking Volumes 4–6...

  Christopher Hirsheimer, Melissa...

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  Volumes four through six in Canal House Cooking’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alikeCanal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking.  In Farm Markets and Gardens we live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a “salt-and-pepper cook,” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays.  Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.

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  Cherries and Mulberries -...

  Jane McMorland Hunter, Sally Hughes

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  Cherry trees herald Spring, with their beautiful blossoms.With our warmer summers, they also provide luscious fruit, and with a full tree of cherries, it can be difficult to know how to cook and preserve them.This book provides the inspiration and with the help of the authors, you can enjoy the fruit through the summer months. Mulberries are more unusual and represent a challenge.Wild cherries originated in the Caucasus Mountains, and cultivated cherries spread from Rome, to Britain, and then to the USA in the 1870s. Black mulberries came from central Asia, reaching Europe via ancient trade routes.White mulberries came from China and formed the highly-lucrative and closely-guarded silk trade. Red mulberries are native to the USA and grow into remarkably pretty trees.

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