Special Topics and Culinary Reference
- The Roasted Vegetable
- How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads
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- By Andrea Chesman
- Paperback, $14.95
- In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of fuss.
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- The Sober Kitchen
- Recipes and Advice for a Lifetime of Sobriety
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- By Liz Scott
- Paperback, $19.95
- The Sober Kitchen is an all-in-one nutritional, culinary, and lifestyle companion for the recovering alcoholic. People in the early stages of alcoholism recovery often find themselves sugar-addicted and nutritionally deficient. It is vital to their future health to address these issues in a healthy way. Liz Scott, a trained chef and recovering alcoholic, tackles them head on in a cookbook that pursues lifelong sobriety through building a healthy lifestyle around food.
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- The Wild Vegetarian Cookbook
- A Forager’s Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, with More than 500 Recipes
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- By Steve Brill
- Hardcover, $29.95
- The Wild Vegetarian Cookbook offers 500 recipes featuring the gourmet wild plants that grow everywhere, often unrecognized, in local parks, woodlands, fields, and other open spaces, as well as the underused natural foods increasingly found in supermarkets, farmers’ markets, and health food stores. Leading American foraging expert “Wildman” Steve Brill guides you in creating delicious organic meals that are good for you.
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- Tomatoes & Mozzarella
- 100 Ways to Enjoy This Tantalizing Twosome All Year Long
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- By Hallie Harron, Shelley Sikora
- Hardcover, $19.95
- Perfect for year-round cooking, the recipes in Tomatoes & Mozzarella range from simple and colorful springtime essentials like Red and Yellow Tomatoes with Mozzarella and Asparagus to comforting cool-weather main courses like Winter Seafood Lasagnetti, bursting with shrimp, scallops, tangy tomatoes, and melt-in-your-mouth mozzarella. Every recipe calls for fresh, canned, or sun-dried tomatoes combined with fresh or packaged mozzarella cheese. Filled with stylish and contemporary full-color photos, Tomatoes & Mozzarella provides mouthwatering inspiration to every tomato and mozzarella lover.
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- Wine Mondays
- Simple Wine Pairings with Seasonal Menus
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- By Frank McClelland, Christie Matheson
- Hardcover, $24.95
- Interest in pairing wine with food is at an all-time high—everywhere you look, wine pairing is being featured in food magazines, in restaurants, and on television cooking shows. Food and wine pairing may seem complicated, but anyone can do it with just a little bit of guidance! In Wine Mondays, Frank McClelland and Christie Matheson demystify this skill and offer 130 elegant recipes from McClelland’s acclaimed Boston restaurant L’Espalier, adapted here for the home cook. It’s the perfect book for anyone who loves great wine and great food and wants to learn how to enjoy the flavors of both to their full extent—and have fun while doing it!
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- You’ve Got It Made
- Deliciously Easy Do-Ahead Meals to Make Now & Bake Later
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- By Diane Phillips
- Paperback, $14.95
- Hardcover, $25.95
- With the do-ahead magic of Diane Phillips, it’s never been easier to create delicious, homemade meals in a hurry. You’ve Got It Made features her stress-free, make-it-now, bake-it-later strategy and offers 150 recipes for everything from appetizers such as Spinach Feta Puffs and Baked Brie, to comforting entrees like Pesto Ravioli Bake and Old-Fashioned Chicken Pot Pie, to mouthwatering desserts such as Five-Spiced Baked Apples. All can be prepared ahead of time, refrigerated or put in the freezer, and baked right before serving.
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