What puts the crunch in buttercrunch toffee? How do you cook the perfect raspberry chocolate truffle? What's the secret to making lollipops and lemon drops?
Discover these answers and more in Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions and fascinating historical trivia (in the 1940s, gumdrop cakes were among the most popular desserts in America). Learn More
Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. Learn More
Drawing upon 40 years’ experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. Learn More