Farrar, Straus and Giroux / Cooking

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New Brew It Yourself

by Leigh Beadle

Most brands of American beer taste pretty much the same.  Imported beer, while offering more variety, tends to be too expensive for the average consumer.  As a result, Americans have turned in greater and...


New Brew It Yourself

by Leigh Beadle

Most brands of American beer taste pretty much the same.  Imported beer, while offering more variety, tends to be too expensive for the average consumer.  As a result, Americans have turned in greater and...


Liquid Memory

by Jonathan Nossiter

Jonathan Nossiter, acclaimed filmmaker and former sommelier, had his first taste of wine at the age of three in Paris, from his father’s fingertip. For him, wine is “memory in its most liquid and dynamic...


Cooking Dirty

by Jason Sheehan

THE GRIT AND GLORY OF RESTAURANT LIFE, AS TOLD BY A SURVIVOR OF KITCHENS ACROSS AMERICA

 Cooking Dirty is a rollicking account of life “on the line” in the restaurants, far from culinary school, cable TV,...


Simple Cooking

by John Thorne

John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think...


Brew It Yourself

by Leigh Beadle

New techniques, new recipes, and a new chapter on stout have been added to Mr. Beadle's best-selling manual for all who want to produce at home a superb brew that is high in nutrition and low in calories. ...


Making Fine Wines and Liqueurs at Home

by Leigh Beadle

Making Fine Wines itemizes the simple equipment needed for wine-making, and clearly describes the procedures for making wine and sparkling wines, sherry and port.  There is also an extensive section on liqueurs. ...