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Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to Jose Andres's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humour: a love and appreciation of cooking. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro.

Paris, Rome, London - Cleveland? Don't laugh. For decades, the Ohio Knittings Mills was at the forefront of American fashion as it created knitwear designs for department stores from Sears to Saks. Author Steven Tatar discovered a treasure trove of mint-condition knitwear and patterns when he acquired the mill's archives in 2004. now, working with the original patterns, from the 1940's through the 1970s, he has painstakingly adapted 26 colourful knitwear projects for the home knitter. Clear instructions let everyone from beginner to more advanced knitters create such All-American classics as the new American gentleman, Rebel Rouser, wavy Gravy, and Soul Sister. The patterns for these sweaters, hats, and scarves are featured in their original colours ( teal and tangerine, ocher and avocado) alongside newer palettes geared to the modern eye. No run-of-the mill knitting guide, this fun to peruse book includes vintage photographs and interviews with Ohio Knitting Mills employees, highlighting the ingenuity and excitement of an important American fashion era. From argyle to zigzag, THE OHIO KNITTING MILLS KNITTING BOOK brings it all back.

The right dinner plate can elevate an ordinary meal into something special. Whether it's made of ceramic or porcelain, melamine or paper, a dish is a blank canvas that sets the stage for the food we eat. Who knows why we find the art of the dinner pl ate so appealing, but for long as we've been eating from a dish or plate, there have been people who collect and admire them. In "Dish", author Shax Riegler examines centuries of dinner plates, from the ancient world through to the modern day. Organi sed thematically and presented with large photographs, each plate tells a story, which is further explained in the text and in extended captions. With sidebars to explore the storied manufacturers (meissen, Sevres, Wedgwood, Spode, and more) and a ti meline to delineate the rich history, Riegler presents an exhibition of plates in a beautifully package that is sure to make the perfect gift.

One hundred innovative, nuanced and delightful recipes fro seasonal ice creams by the famed Columbus, Ohio, glacier, including such favourites as salty Caramel ( sales are over 200 gallons a week); Thai Peanut with toasted coconut and Cayenne pepper; Maker's Mark Buttered Pecan; Strawberry Buttermilk Ice Cream, etc. Also there are recipes for yogurt ( grapefruit Hibiscus; Lime cardamom, and more) and sorbets ( Riesling Poached Pear; Cherry Lambic, and more), plus frozen desserts such as ice cream sandwiches, baked Alaskas, and sundaes.

Whereas the menus in "A Platter of Figs" were designed to feed eight to ten with grace and ease, the menus in this book serve four to six. There are twenty-four menus, six per season, each of them amusingly and engagingly titled and punctuated with rich mini-essays full of information and insight. The menus are bookended by a chapter on private rituals, those treats for when you're on your own in the kitchen with no one else to satisfy, and at the other end, menus for holiday feasts.

Whereas the menus in "A Platter of Figs" were designed to feed eight to ten with grace and ease, the menus in this book serve four to six. There are twenty-four menus, six per season, each of them amusingly and engagingly titled and punctuated with rich mini-essays full of information and insight. The menus are bookended by a chapter on private rituals, those treats for when you're on your own in the kitchen with no one else to satisfy, and at the other end, menus for holiday feasts.

Every golfer who's worth his favorite putter knows where golf is great: Scotland, birthplace of the game and still its most important shrine, from the splendor of St. Andrews to the regal resort at Gleneagles. Whether golfers actually make the pilgrimage or arm-chair it, Scotland: Where Golf Is Great proves indispensable as the most luxurious, entertaining, informative, and exhaustive book on this destination. Written by the bard of Scottish golf, it combines the most authoritative information with the most beautiful prose and the most stunning color photographs-an unsurpassed celebrationnbsp;of thenbsp;places where golf is, indeed, great.nbsp; Not only is the golf great, but so are the sights, the dining, the lodging-and it's all here: the pub lunches and three-star dinners; the country-house hotels and full-service resorts. Jim Finegan's singularly insightful advice includes the verynbsp;best play-and-stay combinations for once-in-a-lifetime perfect golf days, in this once-in-a-lifetime perfect golf book.

From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.

Although to the uninitiated, links is synonymous with golf, in fact a links is a specific kind of golf course. It's located close to the sea, on dune-like terrain over sandy, infertile soil; this results in fast-running fairways, but the ever-changing maritime winds make playing the course the ultimate challenge in golf. After an entire chapter devoted to their #1 links - the Old Course at St. Andrews (birthplace of the game) George Peper and Malcolm Campbell examine the 50 next best links, all located in the British Isles, in detail. Later chapters cover links in other parts of the World (their list has 5 courses in North America) and the newest links, built in the last 25 years as part of the environmentally sensitive minimalist movement. Most of the courses are captured in their glory by esteemed golf photographer Iain Lowe.

Keller showcases dishes that can be made every day (and not just for special occasions). Invaluable lessons, secrets, tips and tricks - as well as charming personal anecdotes - accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and superlative grilled cheese sandwiches, apple fritters, buttermilk biscuits, relishes and pickles, cherry pie - 200 recipes in all.

Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award- winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to saute sweetbreads or flambe dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It's all here: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you're likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you've eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many colour photographs, bundled into a handy, accessible format with special durable plastic-coated cover and rounded corners.

Every golfer who's worth his favorite putter knows where golf is great: Scotland, birthplace of the game and still its most important shrine. Whether golfers actually make the pilgrimage or arm-chair it, "Where Golf Is Great" is indispensable with its beautiful prose and stunning color photographs. (Golf)

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratineacute;ed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance-whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside-oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot-all exquisitely crafted. And those immortal desserts: the tarte Tatin, the choco