Americans are drinking more alcoholic beverages than ever, andalmost 30 percent of tipplers name wine as their drink of choice.Recent studies have touted the health benefits of wine-drinking. Sowhy is wine so intimidating? The sheer numbers and types of wines?The wine snobs with their arcane terminology? The French with theirinsufferable Frenchiness? Demystifying oenophilia and offering more than a few laughs alongthe way, Jennifer Rosen’s THE CORK JESTER?’S GUIDE TO WINE is acollection of fast, funny anecdotes and informative lessons sure toentertain both the vintage idiot and the savvy sipper. In the book’s introduction, Rosen offers a typically frankexplanation of her approach: "A wise winemaker told me, ‘Drinkingwine with a sommelier is like making love to a gynecologist: it’sbetter if they don?’t tell you everything they know.’ Instead, Ioffer a series of bite-sized stories; Trojan horses filled withfacts programmed to infiltrate and lodge in your brain, with noeffort on

Why do we overeat time and time again? Why do we make poordiet choices while we want to be healthy? What makes losing weightso difficult? These and many other vital questions are addressed in 12 Steps to Raw Foods in an open and sincere dialogue. Basedon the latest scientific research, Victoria Boutenko explains thenumerous benefits of choosing a diet of fresh rather than cookedfoods. This book contains self-tests and questionnaires that helpthe reader to determine if they have hidden eating patterns thatundermine their health. Using examples from life, the authorexplores the most common reasons for people to make unhealthyeating choices. Rather than simply praising the benefits of raw foods, this bookoffers helpful tips and coping techniques to form and maintain new,healthy patterns. Learn how to make a raw food restaurant card thatmakes dining with co-workers easy and enjoyable. Discover threemagic sentences that enable you to refuse your mother-in-law’sapple pie without offending her. Find out how to

Whether your home is small or large, an apartment in the cityor a country cottage, it is a space that should be at oncebeautiful and livable. The key to that is managing the upkeepwithout feeling flustered. Until now, there has never been acomprehensive resource that not only tells how to care for yourhome and everything in it, but that also simplifies the process byexplaining just when. With secrets from Martha Stewart foraccomplishing the most challenging homekeeping tasks with ease,this detailed and comprehensive book is the only one you will needto help you keep your home looking its best, floor to ceiling, roomby room. In Martha Stewart’s Homekeeping Handbook , Martha shares herunparalleled expertise in home maintenance and care. Readable andpractical–and graced with charts, sidebars, illustrated techniques,and personal anecdotes from Martha’s decades of experience caring for herhomes–this is far more than just a compendium of ways to keep yourhouse clean. It covers everything from properly ex

Part memoir, part guidebook, part cookbook, and all partshilarious, Two for the Road shares the lessons the Sterns havelearned during thirty years of sampling regional fare on America'sback roads. If you want a great restaurant, forget the YellowPages, ask the local cop--and avoid anything that calls itself"world famous." Sure bets are places with a giant plastic pig onthe roof or pictures of Jesus on the walls. As the Sterns searchfor the Holy Grail of barbecue, they relate achingly funnyadventures and misadventures, and what emerges is a big picture ofAmerica, revealing exotic eating customs that flourish right underour noses.

Now you can re-create the best and most inventive sandwichesin America right in your own kitchen. In this eating tour of thenation, those gurus of the road, Jane and Michael Stern, hunt downnearly 100 examples of supreme sandwichery. You'll enjoymouthwatering discoveries from nearly every state, from California(grilled Gruycre with leeks on multigrain from a neighborhoodbakery in Los Angeles) to Maine (an overflowing, warm lobster rollfrom a seaside diner) to Florida (a Cuban: ham, pork, Swiss, andgarlicky salami with pickles, lettuce, and tomato). The Sterns havetracked down America's best muffuletta (cold cuts and cheese toppedwith a bold and briny olive salad on Italian bread) and thespecialty of Louisville, Kentucky (the Hot Brown: white turkey meatunder sizzling cheese with tomato and bacon), not to be confusedwith Hot Truck (a hot pizza sub baked open-face, a campus sensationin Ithaca, New York). Each of the legendary heroes, hoagies, wraps,grinders, blimps, gyros, and subs comes with its own qui

James Beard was the "dean of American cookery" ( New YorkTimes ), and he put practically everything he learned aboutcooking into this single magnificent--now classic--cookbook. JAMESBEARD'S AMERICAN COOKERY includes more than fifteen hundred of hisfavorite and most successful recipes, as well as advice on dozensof cooking questions, from choosing meats and vegetables topreserving fruit and making real cheeseburgers. Acelebration of the roots of cooking in the American style, thisrepackaged edition features the original text and colorillustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy ofCooking , it is a standard reference no kitchen is completewithout.

Each chapter in this revolutionary new cookery book focuses on asingle ingredient, and the accompanying recipes in chef AlizaGreen's culinary tour-de-force demonstrate the broad range ofpossibilities for each ingredient, utilizing a variety of cookingmethods, flavours and ethnic inspirations. This innovative work isthe product of Green's ceaseless culinary curiosity and in-depthknowledge of ingredients. With these tools, she has createdhundreds of clear and imaginative recipes that will enableexperienced and fledgling chefs to recognize how foods should lookand behave, their fragrance and feel, their seasonal changes, howthey are transformed by different cooking methods, and theirflavour affinities. Extensive sidebars satisfy the most curiousepicure.

From the author of French Women Don't Get Fat, the #1 NationalBestseller, comes an essential guide to the art of joyful living—inmoderation, in season, and, above all, with pleasure. Together with a bounty of new dining ideas and menus, MireilleGuiliano offers us fresh, cunning tips on style, grooming, andentertaining. Here are four seasons' worth of strategies forshopping, cooking, and exercising, as well as some pointers forlooking effortlessly chic. Taking us from her childhood inAlsace-Lorraine to her summers in Provence and her busy life in NewYork and Paris, this wise and witty book shows how anyone anywherecan develop a healthy, holistic lifestyle.

America's favorite baker, Nancy Baggett, has been on a roadtrip around the country. Now she's back, with something for everydessert lover: the best pies, cakes, puddings, crisps, cookies, icecreams, and candies in the land. Many of her discoveries werelocally famous family secretsuntil now. They include a memorablysimple blueberry buckle from a Vermont bed-and-breakfast; a coconutchiffon cake from an island off the coast of Virginia that hasbecome a "destination dessert"; a never-before-revealed recipe forchocolate-dipped caramel candies, the fund-raising specialty of thewomen of an Episcopal church in New Mexico; and a sublime peachcobbler from a cook in the Ozarks. Baggett has tested and retestedevery recipe in her home kitchen to ensure that all cooks get thesame results. She has even included a chapter on easy gifts to makewith children, from "bars in a jar" (a homemade brownie mix) tofancifully decorated graham-cracker holiday cottages. Every recipein this lavishly photographed book comes with an

This groundbreaking collection encompasses both sweet and savoryfavorites: yeast breads and quick breads, layer cakes and loafcakes, doughnuts and fruit desserts, pies and simple pastries.Taking as his starting point 1796, the year the first Americancookbook was published, Greg Patent, an accomplished baker, hasmined sources from across the country for exemplary baking recipesby and for home cooks. Perusing old cookbooks, journals, andhandwritten diaries from libraries and private archives, he hasskillfully recreated treasured recipes or used them as inspirationfor his own thoroughly up-to-date creations. Included arehistorical finds like the original Parker House Rolls; Lindy'sCheesecake, from the world-famous New York restaurant; and asensationally easy butterscotch cake that won a national bakingcontest in 1954. Here as well are hundreds of contemporarystandouts, such as Malted Milk Chocolate Layer Cake,Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler,and Raised Potato Doughnuts.

Spago's pastry chef to the stars and author of the James BeardAward-winning Secrets of Baking shares the recipes that propelledher to the top of her profession Night after night at Spago inBeverly Hills, Sherry Yard dazzles the powerful, rich, and famouswith incredible desserts. Her marvelous confections have won overpatrons from Madonna to Frank Sinatra. Now the country's premierpastry chef reveals the recipes that have made her a star in herown right and won her two coveted James Beard Awards. Desserts bythe Yard begins with inspirations from Yard's childhood, such as MyFavorite White Birthday Cake with Chocolate and Butter FudgeFrosting, and culminates in the spectacular creations she makesevery year for the Academy Awards. Included here are some of Yard'smost famous recipes: the slinky crcme brulee she perfected when sheworked at New York's Rainbow Room, the coffeecake that made CamptonPlace Hotel San Francisco's most popular breakfast spot, and thesouffleed crcme fraiche pancakes with strawberry sauce s

Ten years ago, Colbin's Food and Healing stood at theforefront of the food revolution, exploring the link between dietand health. In this anniversary edition, she provides updates onrecent dietary systems, including low-fat, food combining, andalternative medicine.