An award-winning Polish journalist, traveling across four continents, visits the kitchens of the 20th century's most infamous dictators, providing a knife's-edge view of what it was like to be behind the scenes at some of the turning points of the last century.
A raw and riveting memoir-in-pieces about food, family and opportunities both taken and missed also includes a selection of recipes. (biography & autobiography).
The award-winning New York Times food editor celebrates the art of Sunday suppers and the joys of gathering with friends and family, complementing simple, traditional recipes for small and larger groups with tips about rendering classics distinctive. Illustrations.
The country's youngest sommelier describes her experiences recommending and selling thousands of dollars of wine at a Michelin-starred restaurant where she still contended with groping patrons and abusive bosses in the fast-paced, but toxic restaurant world.
Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country.
The Emmy Award-winning Food Network chef shares 125 new recipes while relating the intimate stories behind them, recounting personal milestones and the culinary traditions that do not appear in her shows and articles.
A world-renowned Spanish chef and an award-winning food author present a collection of tricks and tips that focus on the vibrancy and diversity of vegetable-based dishes such as lentil stew, vegetable paella and the classic Spanish gazpacho. 150,000 first printing.