We've scoured the state and brought back the winners in a back pocket-sized cookbook. From the State Fair of Texas to the Terlingua International Chili Championship, some of the Lone Star State's finest dishes are now explained. The best cobblers from Texas peach country, best homemade ice cream, most scruptious kolaches from Tex-Czech parts and the world's best chilis.

1,221円

Texas Braggin' Rights: Winni…

This new and completely updated edition, by one of the wine worlds greatest authorities, sets out to teach you that wine, like anything else that gives us pleasure, can be enjoyed more fully by those who have taken the trouble to learn something about it, and who have tried to develop their individual sensory systems. The human sensory system, which includes sight, smell, touch, taste and hearing, can be trained, just as our minds or muscles can be trained. In fact, a high level of assessment skill is within reach of the average wine lover. With the tools given in this book, wines myriad sensory cues of quality become discernible, and the distinct and deep pleasure of wine accessible.

4,752円

Making Sense of Wine Tasting…

From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.

3,960円

Matzoh Ball Gumbo: Culinary …

2,376円

The Waldorf Book of Breads

The Good Friends Cookbook" retains all that was unique in the first book -- a warm and attractive design, over 200 tantalizing recipes, professional testing to ensure the best possible results, and above all, the original focus of "good food that tastes good." Along with tried-and-true favorites are new dishes showcasing Southern, Californian, and Italian influences. All are easily adaptable to suit individual tastes.

2,376円

Good Friends Cookbook

The word "gelato," in Italian, simply means "ice cream," but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato," following on the heels of "Making Artisan Chocolates," will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer's market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavors run the gamut--nuts, spices, chocolate, fruit, herbs, and more--with novel flavor pairings that go beyond your standard-issue fare.

3,960円

Making Artisan Gelato: 45 Re…

While growing up in Versailles, an Indiana farm community, Linda Furiya tried to balance the outside world of Midwestern America with the Japanese traditions of her home life. As the only Asian family in a tiny township, Furiya's life revolved around Japanese food and the extraordinary lengths her parents went to in order to gather the ingredients needed to prepare it. As immigrants, her parents approached the challenges of living in America, and maintaining their Japanese diets, with optimism and gusto. Furiva, meanwhile, was acutely aware of how food set her apart from her peers: She spent her first day of school hiding in the girls' restroom, examining her rice balls and chopsticks, and longing for a Peanut Bullter and Jelly sandwich. "Bento Box in the Heartland" is an insightful and reflective coming-of-age tale. Beautifully written, each chapter is accompanied by a family recipe of mouth-watering Japanese comfort food.

4,787円

Bento Box in the Heartland: …

4,752円

Chocolate: Pathway to the Go…

Tried and true recipes from Alaska's best seafood cooks"--Cover.

2,217円

Cooking Alaska's Wild Salmon

From the author of "The Elements of Cooking" comes a groundbreaking book that explains the very essential truth of cooking: it is not the recipe itself but rather two unchanging components that make all food come together.

3,168円

Ratio: The Simple Codes Behi…

The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients"--Provided by publisher.

4,752円

My Sweet Mexico: Recipes for…

This book became an immediate bestseller when it was published in hardcover in October 1982. Available in a paperback edition since 1983, this enduring favorite is now even more useful with a new spiral binding.

2,692円

Comida Sabrosa: Home-Style S…

Now in a big, personal, and personable book, Greenspan captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Includes hundreds of recipes and insider tips on French culinary customs.

7,128円

Around My French Table: More…

1,485円

34 Things to Know about Wine

Millions of readers have discovered the delights of a trip to Mitford, and found themselves hankering for mouthwatering dishes like Father Tim's Rector's Meatloaf and Esther Bolick's Orange Marmalade Cake. Along with 150 fabulous recipes are Karon's personal reminiscences.

6,336円

Jan Karon's Mitford Cookbook…

A wonderful new collection of recipes from a revered cookbook author--every cook and kitchen will delight in these 200+ recipes.

5,544円

The Pure Joy of Monastery Co…

Unavailable for 10 years, this classic work brings together 22 writers, from Joyce Carol Oates to M.F.K. Fisher, Alice Waters to Charles Simic and Francine Prose, to discuss eating as more than simple sustenance.

2,217円

Not for Bread Alone: Writers…

1,336円

Great Texas Chefs

Boost your cooking credentials with help from Shefzilla (a.k.a. Stewart Woodman), whose time-tested recipes that will bring repeat customers to your table.

4,435円

Shefzilla: Conquering Haute …

Bitterman captures the nuance and beauty of salt in this stunning authoritative field guide featuring hundreds of artisan varieties with photos. He explains the history and science of salt production, and includes 55 recipes that showcase this versatile and marvelous ingredient.

6,336円

Salted: A Manifesto on the W…

The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function.

6,336円

Zwilling J.A. Henckels Compl…

A drinks cookbook from the mixologist owners of Employees Only, a speakeasy-themed bar/restaurant in New York, with 90 recipes for modern cocktails inspired by classic drinks.

3,960円

SPEAKEASY(H)

As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In "Secrets of the Sommeliers," Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.

5,544円

Secrets of the Sommeliers: H…

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

5,544円

FLOUR

A gift book for food lovers, showcasing 90 authentic recipes from the Americas' indigenous populations in conjunction with the Smithsonian Institution and the Mitsitam Cafe's executive chef, Richard Hetzler.

4,276円

The Mitsitam Caf Cookbook: R…

The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.

7,128円

My Calabria

Storing food can be a major challenge for any family or individual who wants to increase the amount of food available without spending additional money. With rising food costs, the advent of at home gardening and the potential represented in storing your own food, it is no wonder that freezing, drying, and canning are becoming much more popular. Freezing alone, which the National Freezing and Refrigerated Foods Association has stated can add as much as 600% to the lifespan of many common refrigerated foods, is an easy, available action to anyone, but only if it is done properly. This book will show anyone interested in storing food for future use how to do so to optimize the amount of money saved and minimize the risk of damaging food or spreading food borne illnesses. You will learn how to grow for harvest and how to subsequently handle that harvest with this book

3,168円

The Complete Guide to Food P…

In Color Me Vegan, author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate.

3,960円

Color Me Vegan: Maximize You…

Seabury collects more than 100 recipes and anecdotes from the heavyweights ofheavy metal.

2,692円

Mosh Potatoes: Recipes, Anec…

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

10,736円

How Baking Works: Exploring …

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