Peter Kaminsky

Think before you eat * Choose the best ingredients you can afford * Understand flavor, and pack us much of it as you can into each bite As an award-winning food writer, Peter Kaminsky was well acquainted with the occupational hazard of life as a professional eater. But when his health (and his waistline!) started to suffer, he began to re-think his approach to how and what he consumed. In Culinary Intelligence, his memoir and personal manifesto, Kaminsky explains his practical approach to losing weight: think more about food, rather than less. Here Kaminsky shows, with a hefty dose of humor, the way to better eating without sacrificing on pleasure.

The Art of Eating Healthy (and Really Well)

Culinary Intelligence

Peggy Fleming

Olympic champion skater Peggy Fleming shares the secrets of her success as an athlete and breast cancer survivor, outlining her program for achieving fulfillment in any life endeavor. Reprint.

Skating Toward Life's Victories

The Long Program

Gray Kunz

A chef teams up with a food critic to offer readers advice on how to prepare four-star meals at home, and includes 130 recipes.

The Elements of Taste

Hook up with the fly-fishing guide that’s a keeper Some say successful fly fishing requires supreme athleticism, a surgeon’s delicate touch, and the serene spirit of a Zen master. But forget the hype: The updated edition of Fly Fishing for Dummies shows that all you need to get the hang of this enjoyable sport are the right tools, a disciplined technique, and a positive attitude. Whether you’re an old salt or dipping your toes in for the first time, you’ll find everything you need to learn, improve, and keep your casting sharp and fresh! Longtime fishing writer Peter Kaminsky wades right in, taking you from choosing a rod and tying flies all the way through to staying dry with the right wardrobe and cooking up a delicious catch. You’ll also find out how you can get by with just 20 flies, a half dozen casts, and three knots. And, if you want to plunge deeper into the sport, he suggests some bucket-list destination rivers and streams to keep you agreeably hooked and learning for life—proving that the father of fishing writers Izaak Walton was right when, three centuries ago, he said: “No life is so pleasant and happy as that of a well-governed angler.” Study your quarry—from rainbow trout to fashionable “glamour” fish Get the best rod, reel, and gear for success—including the smartest tech Know where to fish (land or sea) and how to read the water Follow visual examples to sharpen your casting Whatever your fly-fishing aims or skill level, the proven advice and 150+ illustrations in this friendly guide are your path to a lifetime of happy and productive trips: Don’t let it be the one that got away!

Fly Fishing For Dummies

National Lampoon Presents French Comics (the Kind Men Like)

Get fired up with recipes and essays from Craig Claiborne, Mark Bittman, Jacques Pépin, Florence Fabricant, Sam Sifton, and other culinary superstars! Over the past century, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: Even non-cooks will find them a delight to read. Almost all of the newspaper’s culinary “family” weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman, who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (“French Thoughts on U.S. Barbecue”), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O’Neill (“Splendor in the Lemongrass”), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this “eclectic selection of outdoor cooking recipes and stories” is a treat for everyone (Publishers Weekly).

More Than 100 Years of Sizzling Food Writing and Recipes

The Essential New York Times Grilling Cookbook

John Madden

The popular sports broadcaster presents a collection of tailgating recipes, including sandwiches, seafood, Mexican dishes, stews, soups, and grilled and smoked meats

John Madden's Ultimate Tailgating

Ned Baldwin

Learn to cook one thing exceptionally well and you open the door to a multitude of possibilities, with no need for special equipment or fussy techniques. That’s the premise of this book. Ned Baldwin, a home cook who taught himself to be an excellent chef, sees no reason why anyone else can’t do the same. By showcasing one ingredient per method, Baldwin introduces all the skills a cook will ever need to prepare endless pleasurable meals. Get a big, beefy hit from a hanger steak by cooking it in the oven; master salad-making with leafy greens; grill fillets of sea bass for crispy skin and moist flesh; roast an explosively juicy chicken (the secret is to cook it on the floor of the oven); bake leeks to soft perfection; and more. Each dish is elaborated on in different ways to expand the technique into unlikely, inventive recipes that are jumping-off points for endless creativity.

Surprising and Simple Ways to Cook Dinner

How To Dress An Egg

Michel Richard

From popular pastry chef Michel Richard, author of Happy in the Kitchen, comes Sweet Magic—a gorgeous, hand-illustrated primer of classic and innovative dessert recipes. Winner of multiple James Beard Awards and an acknowledged pastry genius whom Thomas Keller called “one of the great practitioners of the culinary arts in America” Michel Richard is on a mission to help you improve your dessert technique—and he’s got the stuff to help serious bakers perform Sweet Magic over and over again!

Easy Recipes for Delectable Desserts

Sweet Magic

Greg Schwipps

Make fishing easier and more rewarding every time you pick up your rod and reel No one can promise that you will catch fish all the time. For as long as we've been catching fish, fish have been outsmarting us. But there are tips and pointers that even the most seasoned anglers can pick up! Fishing For Dummies helps you prepare for what awaits beyond the shore. From trout to carp and bass to bonefish, you'll get coverage of the latest and greatest techniques to fish like a pro. The latest in fishing line and equipment technology, including new electronics and gadgets An expanded section on casting methods for spinning tackle and bait casting 8 pages of full-color fish illustrations If you're one of the millions of people who enjoy fishing, whether for fun or sport, this hands-on, friendly guide gives you everything you need to keep "The Big One" from getting away!

Fishing for Dummies

A fascinating combination of travelogue and cookbook journeys the world in search of the perfect pig, providing a culinary history of the pig and furnishing a delectable assortment of a variety of pork recipes, from Porchetta, Burgundy Style, to Emile and Rachel's Roast Loin of Pork with Greens and Canteloupe.

Encounters with Remarkable Swine and Some Great Ways to Cook Them

Pig Perfect

Kathleen Hackett

Bill Yosses

When First Lady Michelle Obama tasked Yosses to create healthier treats for her family, he discovered that dialing back the sugar actually made his desserts taste better. Now he shows you how to showcase the natural sweetness and unique flavors of other ingredients-- fruits, essential oils, herbs and spices, among others-- so you'll be satisfied even if there's a smaller portion on your plate.

Dialing Back Sugar and Amping Up Flavor

The Sweet Spot

Ben Sargent

Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.

Sea-to-Table Recipes, Stories & Secrets: A Cookbook

The Catch

The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes. Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back the sugar in his recipes, his desserts were not only healthier on paper, but they actually tasted better too. In The Sweet Spot, Bill upends the notion of “healthy” desserts and shares an inspiring collection of delectable sweets that reveal the magic that happens when you bake with less sugar. By using it as a flavor enhancer, you can showcase the natural sweetness and unique flavors of your other ingredients, and when you incorporate better, more flavorful add-ins like nut flours, essential oils, herbs, and spices, you’ll be satisfied even if there’s a smaller portion on your plate. From Kabocha Persimmon Pie and Matcha Green Tea Roll with Blackberry Pastry Cream, to Lemon Kaffir Semifreddo and Popped Quinoa Chocolate Cookies, Bill’s treats show us that desserts don’t have to be a source of penance to be exquisite and indulgent. Complete with a professional baker’s tricks of the trade to ensure your confections are as gorgeous as they are delicious, The Sweet Spot is a must-have for anyone looking to up their dessert game. Once you start baking Bill’s way, you’ll be able to have your cake…and eat it too!

Dialing Back Sugar and Amping Up Flavor: A Cookbook

The host of the hit show Hook, Line & Dinner shares culturally evocative culinary and travel adventures from his life, providing a first collection of favorite sea-to-table recipes complemented by preparation guidelines and on-location photography. TV tie-in.

Sea-to-table Recipes, Stories & Secrets

Celebrates the author's love of people and nature by detailing his one-month flyfishing excursion at Montauk Point, where he encountered obsessed anglers, envious guides, dedicated scientists, and the local people.

A Flyrodder's Odyssey at Montauk Point

The Moon Pulled Up an Acre of Bass

Collection of critical and analytical scholarly essays on the music of Ravel by prominent scholars.

New Perspectives on the Music

Unmasking Ravel

Zachary Golper

Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker along with an assortment of innovative 'gastronomic breads'.

Peter Kaminsky

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