Jonathan Gold has eaten it all. Counter Intelligence collects over 200 of Gold's best restaurant discoveries--from inexpensive lunch counters you won't find on your own to the perfect undiscovered dish at a beaten-path establishment. He reveals the hidden kitchens where Los Angeles' ethnic communities feed their own, including the best of cuisine from Argentina, Armenia, Brazil, Burma, Canton, Colombia, Cuba, Guatemala, India, Indonesia, Iran, Italy, Japan, Korea, Mexico, the Midd...

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (w...

Travel the world from the comfort of your kitchen! From taco carts and noodle stalls to hawker markets and gelaterias, it's on the street that you'll find the heart of a cuisine and its culture.From the people who have been delivering trustworthy guidebooks to every destination in the world for 40 years,Lonely Planet's World's Best Street Food is your passport to the planet's freshest, tastiest street-food flavours.Each of the 100 recipes includes easy-to-u...

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook

The national bestseller You Gotta Eat Here! showcases the great joints and legendary local restaurants that many of us have never heard of. You’ll discover the most delicious, mouth-watering food in Canada and meet the colourful characters who have turned these places into neighbourhood institutions. And you’ll visit some of the country’s best eateries—from Charlene’s in Cape Breton to Schwartz’s in Montreal to Floyd’s Diner in Victoria—so get ready for a coast-to-coast road trip ...

It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep.It’s a surprising guide--tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from...

Throw the Ultimate Cookie Swap Party with Robin Olson's Delightful Guide and Recipes!In Cookie Party Cookbook, Robin Olson, the country's foremost promoter of cookie swapping parties, shares her expertise and passion for creating the perfect baking event. This comprehensive guide features 176 classic and inventive recipes for cookies, bars, no-bakes, and simple candies, such as Peppermint Pinwheel Cookies, Butterscotch Bars, Lemon Melting Moments, and Capp...

Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.Thankfully, a cocktail renaissance has emerged in many of today’s bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmosp...

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, w...

In this glorious celebration of food and eating, Stephen Downes, one of Australia's foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while others are as glamorous as consuming fried fresh foie gras at the Relais de la Poste in Magesq ne...

Liven up your next party with fun, fabulous frozen drinks, including signature cocktails from the hottest nightspots around the world, plus tiki tipples and cool classics! Covers coladas, daiquiris, margaritas, mojitos, vodka drinks, drinks in shades of blue, ''grown-up'' classics, decadent dessert drinks, and much much more! You'll also find tips on throwing a bash they'll never forget (with info on blenders, equipment, syrups, flavors, sugars, specialty ingredients, etc.).

Mix, Freeze, Drink!Sophisticated, flavorful, with fresh ingredients and the perfect hit of booze, a sloshie is a high-octane slushie—the ideal summer drink.From sloshie expert Jerry Nevins, these crafted cocktails will jazz up (and cool down) backyard parties, barbecues, or any gathering with family and friends. And they are so easy to make: All you need is a zip-top bag and a freezer. But if you have a countertop slushie machine like the Ninja SLUSHi or an...