No matter how busy you are, at the end of the day you want fresh, ﬂavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. Learn More
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. It has recently been called "the most daring restaurant in the world" by Bon Appetit. Learn More
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
What puts the snap in gingersnaps? How do you bake the perfect pinwheel? What's the secret to foolproof friands? Discover these answers and more with Field Guide to Cookies, a handy pocket reference to more than 100 cookie recipes, complete with helpful baking notes and fascinating historical trivia (the first known brownie recipe was published in the 1897 Sears, Roebuck catalog!). Learn More
There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices - everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all - just Field Guide to Seafood. Learn More