Cooking

An A-Z guide to the wines and wine producers of Italy, this book features more than 2000 wines and producers. Star ratings recommend the key wines to look out for, while vintage reviews, and easy-to-follow advice on wine classifications and labels provide practical and useful information.

Reference for Californian wine region, the Napa Valley.

A detailed reference to Spain's most famous wine region of Rioja, this title features information about the producers and their wines, and the key changes to the wine laws of this region.

When the days grow longer and the air gets crisp, it's time to gather with friends for drinks that'll put a rosy glow on your cheeks. In Winter Cocktails, María del Mar Sacasa and Tara Striano share more than 100 seasonal recipes for cold-weather cocktails, like Hot Buttered Rum, English Christmas Punch, Pumpkin-Bourbon Eggnog, Irish Coffee, Coquito, Salted Caramel Hot Chocolate, the Old-Fashioned (and the New-Fangled!), Mama's Remedy, and the Kentucky Baby.

Detailed, in-depth chapters cover hot toddies, mulled wines, and mulled ciders; spiked hot chocolates, eggnogs, coffees, and teas; punches and pitchers for serving a crowd; and chilled winter cocktails that have a magical warming effect. Foolproof recipes for infused liquors, simple syrups, and from-scratch ingredients like Fresh Tomato Juice and Homemade Sour Mix make it easy to craft drinks from the bottom up. Plus, you'll find ideas for elegant cocktail party bites that make pairing drinks and snacks a snap.

Party prep is a breeze thanks to guides to pantry and fridge basics, the well-stocked bar, must-have tools, serveware, and glassware, plus tips for sourcing local and hard-to-find ingredients. Beautiful and instructive step-by-step photos explain essential techniques like muddling, prepping garnishes, making ice molds, and opening champagne. Whether you're throwing a party, lounging at a ski lodge, camping on a mountain, or just curling up with a good book on a blustery night, Winter Cocktails is sure to make the season bright.

Who says the winter months have to be bleak and barren? Author Tammy Donroe sees this season as an opportunity to stay inside, fire up the oven, and produce decadent desserts from the bounty of wholesome winter ingredients. Wintersweet encourages readers to make use of fresh, local ingredients for warming seasonal desserts. While summer farmers' markets are always overflowing with ripe produce, there's plenty to be had from November to March: squashes and pumpkins, parsnips and carrots, apples, pears, citrus of all types, and feel-good ingredients like nuts, cheese, and chocolate.
The fresh and rustic recipes in Wintersweet push the envelope of traditional winter desserts like pumpkin or apple pies with such delicacies as Pear Cranberry Clafouti, Spicy Prune Cake with Penuche Frosting, Tangelo Sorbet, and Goat Cheese Cake with Dried Cherry Compote. Each chapter is devoted to different ingredients, ranging from Persimmons, Pomegranates, and Cranberries to Citrus, Cheese, and Dried Fruits, allowing readers to experiment with new and exciting ingredients for complex and delicious flavors. They taste even better when they can be found near your own backyard; Donroe provides resources for finding the best local farmers' markets and agricultural centers near you. Perfect for holiday gatherings or to warm the belly on a cold night, Wintersweet is the perfect dessert companion to make the year's coldest season a bit more festive.

Within the last two decades, much has changed in the world of food. Farm-to-table dining has become best practice in restaurants across the country. Farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks. Consumers have an increasing interest in connecting with those who make and grow their food. Meanwhile, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for local, Wisconsin has actually been at the forefront of the movement. And a great deal of credit for that goes to the state's agricultural prowess. According to the Wisconsin Department of Agriculture, Trade and Consumer Protection, the state is the number-one producer of cranberries, ginseng roots, whey and snap beans for processing. It's also the country's largest producer of cheese (and fourth-largest in the world), with nearly 1,200 licensed cheese makers who produce more than six hundred types, styles and varieties of cheese, nearly double that of any other state. Wisconsin ranks second in organic production and boasts a plethora of both cherry and apple orchards. And farms here harvest potatoes from sixty-three thousand acres of land, ranking the state third in potato production. Despite the shortcomings of a relatively brief growing season, the chefs in Wisconsin have capitalized on the state's bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. The book aims to tell the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy and livestock needed to sustain local restaurants, but also through the recipes that take those products and weave magic into them.

Supper club guru Ron Faiola is back with updated chronicles and beautiful new photographs from the clubs that captured the attention of readers in Wisconsin Supper Clubs, and also features several new venues shaking up this midwestern tradition.Wisconsin Supper Clubs, Second Edition is a resource for and about supper clubs throughout Wisconsin that includes charming photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most restaurants.In this updated second edition, Faiola revisits many of the clubs across the Dairy State that starred in his first edition, recording their struggles and triumphs in the years following widespread pandemic shutdowns. New to this edition are fifteen extra clubs that have entered the scene in the past decade, striving to be a part of this custom that is hugely popular with Wisconsin locals and regularly frequented by all midwestern foodies in the know.The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner should be an experience that lasts an entire evening, emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy old-fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.