Have you ever walked into a wine store and wondered what the difference is between Champagne, Prosecco, and Cava? Explore where and how sparkling wines are made and how to make the right choice when you’re buying wine.
If you’re looking for stories on how to make ash cakes, the right way to skin a possum, or how to celebrate rivers filled with Pacific salmon take a read through Mark Kurlansky’s The Food of a Younger Land.
For one of the world’s great culinary treats spit roast your next leg of lamb. Spit roasted leg of lamb is tender and delicious and oh so fun to watch as it spins slowly over the grill.
There’s someone in your life, they like to cook, you feel like you should buy them a holiday gift, but you don’t know what to get them. It’s really simple, how much do you like them?
Imbibe! From Absinthe Cocktail to Whiskey Smash is David Wondrich’s amazing James Beard award-winning salute to Professor Jerry Thomas and the history of American cocktails.
Have you ever wondered why wines are scored on a 100 point scale? Take a read through Emperor of Wine, Elin McCoy’s biography of Robert Parker, and learn how Parker transformed an entire industry.
What makes Dan Barbar’s book, The Third Plate: Field Notes on the Future of Food, so compelling is how Barber combines his knowledge of being a chef with an openness to explore the nature of his ingredients.