Chef, sommelier, journalist, and restaurant consultant Yukari Sakamoto guides the reader through the gourmet delights of this fascinating city—from the world’s largest fish market to the Kappabashi kitchenware district. She is a Japanese American whose insider’s view of Japanese cuisine started when she took a unique position in the depachika (epicurean food hall) at the world-renowned Takashimaya department …
Despite its vast repertoire, variety, and recipes bursting with flavor, Hungarian cuisine is one of the most underappreciated and unknown European cuisines. There are few Hungarian restaurants outside the country so those who are interested in discovering Hungarian cuisine (and any food lover should be!) must go to Hungary to sample everything firsthand, prepared with real Hungarian ingredients–now …
Carne: Meat recipes from the kitchen of the American Academy in Rome
Carne is the fifth in the series of cookbooks documenting the renowned farm-to-table meals served by the Rome Sustainable Food Project, founded by Alice Waters, at the American Academy in Rome. Following volumes on biscotti, vegetables, pastas, and soups, this cookbook focuses on Executive Chef Christopher Behr’s favorite subject, meat: beef, lamb, pork, rabbit, and poultry. Chef Behr also offers more …
The Best Wine Bars & Shops of Paris: Fifty Charming and Notable Cavistes
In this guide, you will find everything from establishments that have been serving Paris for a century or two to neighborhood cellars, conventional purveyors, hipster hangouts, and even ventures–as the French publisher says–with no “complexes” whatsoever. Some places have the traditional barrels on the sidewalk, old-fashioned wooden cubbyholes for storing the bottles, creaking floorboards, and shopkeepers in starched …
Despite its vast repertoire, variety, and recipes bursting with flavor, Hungarian cuisine is one of the most underappreciated and unknown European cuisines. There are few Hungarian restaurants outside the country so those who are interested in discovering Hungarian cuisine (and any food lover should be!) must go to Hungary to sample everything firsthand, prepared with real Hungarian ingredients–now …
The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and more
Parisians know that a perfect pain au chocolat or wild strawberry tart is among life’s greatest pleasures. But which patisserie has the most intensely flavored macarons, the most sophisticated chocolates, or a croissant that is truly beyond compare? In the pages of The Patisseries of Paris, you’ll find the most enticing sweets in Pairs. You’ll discover what time …
Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project
Even if you haven’t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to …
Back Lane Wineries of Napa is a guide to wineries where you can find excellent handcrafted wines made by on-site proprietors, often with only local distribution and limited production, places where wine tasting gets down-to-earth—no one needs to show off how developed his or her palate is. These are often also where sustainable and organic viticulture is being …
The Best Wine Bars & Shops of Paris: Fifty Charming and Notable Cavistes
In this guide, you will find everything from establishments that have been serving Paris for a century or two to neighborhood cellars, conventional purveyors, hipster hangouts, and even ventures–as the French publisher says–with no “complexes” whatsoever. Some places have the traditional barrels on the sidewalk, old-fashioned wooden cubbyholes for storing the bottles, creaking floorboards, and shopkeepers in starched …