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Food & Cooking
Strange & Funny |Biography & Memoirs |
History & Society
In the long-awaited follow up to Notes on a Beermat, Pashley explores beer in Canada, covering many salient points, including chapters on • Frčre Ambroise, Who Started It All (Unless He Didn’t) • Us Against Them: Canadians and Our Neighbours to the South • When Canadians Knew Squat: The Stubby in Our Lives • Beer: Isn’t It Bad for You and Bad for the Planet? And much, much more ($19.99).
Dr. David A. Kessler, former Commissioner of the U.S. Food and Drug Administration, takes an in-depth look at the ways in which we have been conditioned to overeat. Dr. Kessler presents a combination of fascinating anecdotes and newsworthy research — including interviews with physicians, psychologists, and neurologists — to understand how we became a culture addicted to the over-consumption of unhealthy foods($29.99).
All new recipes from The Best of Bridge! The easy-to-use hardcover concealed spiral format is back by popular demand and contains more than 200 recipes that will be treasured for years to come! ($29.95)
Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer's, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs--tough, physical work that only sometimes distracts her from thoughts of afternoon trysts. The camaraderie at Fleischer's leads Julie to search out fellow butchers around the world--from South America to Europe to Africa. At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart($29.99).
Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian.
But on the brink of fatherhood-facing the prospect of having to make dietary choices on a
child's behalf-his casual questioning took on an urgency His quest for answers ultimately
required him to visit factory farms in the middle of the night, dissect the emotional
ingredients of meals from his childhood, and probe some of his most primal instincts
about right and wrong.
A new culinary world calls for a new cookbook. Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers’ market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market.
Best-selling cookbook in France for three generations. The Bible of French home cooking.($49.95)
The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas
of eating meat and dairy does not mean sacrificing taste and appetite. This is not a cookbook of
sprouts and tofu burgers, but of mouth-watering, hearty meals that keep the protein at the center
of your plate.
Strange & Funny |Biography & Memoirs |
History & Society |
