Newly revised and updated, a bible of American whiskeys, bourbons and ryes, arranged alphabetically by distillery and then brand, offers histories, ratings and tasting notes for more than 300 whiskeys, including more than 100 entirely new entries.392 pp.
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Original.
Expands the traditional Jewish menu with a comprehensive collection of more than 400 recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi, providing an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal and the Middle East. 468 pp.
Organized by the Jewish calendar, this cookbook combines the modern focus on fresh foods with ancient roots and recipes.310 pp.
Features some of the most beloved recipes from the Miami institution, the Versailles Restaurant.