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We'd like to share our personal favorites with you. Here are titles that we particularly want to "hand-sell" to you?books that we think are outstanding, and that we don't want you to miss.
Cooking/Food/Wine Sort By # of Items Per Page
Steeped in History: The Art of Tea
Beatrice Hohenegger, ed.
Publisher: Fowler Museum.   Format: paperback.
ISBN: 9780977834419.  Daedalus Item Code: 60025
After water, tea is the most frequently consumed beverage in the world, and has played a central role in everything from the ritual pursuit of enlightenment in Japan to political protests in Colonial ... (Read More)
List Price: $40.00 Sale Price: $9.98 You Save: $30.02
Sunset Cook Taste Savor: 16 Inspiring Ingredients for Delicious Dishes Every Day
Torie Ritchie, ed.
Publisher: Oxmoor House.   Format: flexi-binding.
ISBN: 9780376028105.  Daedalus Item Code: 53500
In sections devoted to 16 main ingredients—artichokes, berries, avocados, tomatoes, chiles, onions, dried beans, apples, cheese, lamb, chicken, crab, mushrooms, nuts, dried fruit, and citrus—as well ... (Read More)
List Price: $26.00 Sale Price: $7.98 You Save: $18.02
Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson—A Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors
Judy Gelman & Vicki Levy Krupp.
Publisher: Adams Media.   Format: paperback.
ISBN: 9781440504037.  Daedalus Item Code: 43154
If you've wished you could enjoy an Italian dinner with Frances Mayes, or wanted to get a peek at Philippa Gregory's Tudor cookbook, the creators of BookClubCookbook.com break bread with some of our ... (Read More)
List Price: $15.95 Sale Price: $4.98 You Save: $10.97
Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking
Ben Ford & Carolynn Carreño. Frank Ockenfels, photos.
Publisher: Atria.   Format: hardcover.
ISBN: 9781476706399.  Daedalus Item Code: 50516
Cook big; play with fire; get your hands dirty—these are the admonitions of whole-hog chef Ben Ford, who worked with Alice Waters at Chez Panisse before opening Ford's Filling Station in Los Angeles. ... (Read More)
List Price: $34.99 Sale Price: $7.98 You Save: $27.01
Tasty: The Art and Science of What We Eat
John McQuaid.
Publisher: Scribner.   Format: hardcover.
ISBN: 9781451685008.  Daedalus Item Code: 53062
Taste has long been considered the most basic of the five senses because its principal mission is simply to discern food from everything else. Yet taste is really the most complex and subtle sense, ... (Read More)
List Price: $26.00 Sale Price: $5.98 $4.98 You Save: $21.02
Thanksgiving: How to Cook It Well
Sam Sifton. Sarah C. Rutherford, illus.
Publisher: Random House.   Format: hardcover.
ISBN: 9781400069910.  Daedalus Item Code: 43017
The national editor of the New York Times (though he was formerly the newspaper's restaurant critic, and still writes a food column for the Sunday Times Magazine), Sam Sifton here gives ... (Read More)
List Price: $18.00 Sale Price: $5.98 $3.98 You Save: $14.02
Vegetarian Times Everything Vegan: 250 Easy, Healthy Recipes for Food Lovers and Compassionate Cooks
Mary Margaret Chappell, ed.
Publisher: Wiley.   Format: hardcover.
ISBN: 9780470547885.  Daedalus Item Code: 61984
Whether you've decided to go vegan for life or just for lunch, your options are by no means limited, as this diverse assortment of Vegetarian Times recipes demonstrates. Featuring 50 full-page ... (Read More)
List Price: $29.95 Sale Price: $5.98 You Save: $23.97
Williams-Sonoma Collection: Hors d'Oeuvre
Brigit L. Binns. Chuck Williams, ed. Noel Barnhurst, photos.
Publisher: Simon & Schuster.   Format: hardcover.
ISBN: 9780743224420.  Daedalus Item Code: 62056
Illustrated with large, tempting color photographs throughout, this cookbook celebrates the opening act of an elegant meal, from hors d'oeuvres as simple as Olives with Orange and Marjoram to more ... (Read More)
List Price: $16.95 Sale Price: $4.98 You Save: $11.97
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