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Hello Dubai: Skiiing, Sand and Shopping in the World's Weirdest City

Boom town, modern marvel, commercial hub, where middle-east meets wealthy west, playground for tourists, crawling with ex-pats, built by Indians, owned by Arabs, Dubai has risen from next to nothing to an awful lot in little more than thirty years. How? And can it go on? Has it sold itself to the corporate dollar? Is it anything more than a mall in the desert? Will the sands return? Joe Bennett goes to find out.

James Beard's Menus for Entertaining

Here is a newly expanded compilation of the incomparable James Beard's favorite menus for company. This edition contains all the original menus, plus ten new ones from the gourmet chef. This book reflects the chef's outlook in more than 100 recipes (all told, 600 individual recipes are featured). Beard keeps shopping lists and preparations simple.

Richmond's Culinary History: Seeds of Change

Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.

Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

Italian For Dummies, 2nd Edition

The fun and easy way to take your Italian language skills to the next level. The tips, techniques, and information presented here give students, travelers, and businesspeople a primer on how to speak Italian. Complete with updates, a bonus CD, and the traditional For Dummies user-friendly format, this new edition of Italian For Dummies gives you reliable lessons, practice, and language learning techniques for speaking Italian with ease and confidence.

Cambridge Academic English B2 Upper Intermediate Teacher's Book

Designed specifically for students preparing for university, this integrated skills course develops the language and real academic skills essential for successful university studies across disciplines. With authentic lectures and seminars, and with language informed by the Cambridge Academic Corpus and Academic Word Lists, the course guarantees that the English and the study skills students learn are up to date and relevant to them. The Teacher's Book provides extensive teacher support including teaching notes and additional worksheets for the classroom.

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