New in Paper
Whisky is widely considered the finest spirit in the world—and this is the definitive history of the "water of life." Written by the editor of Whisky magazine, and Scotland's leading writer on the subject, it's the perfect blend of anecdotes and pioneering research. Superb illustrations help tell an intriguing story that goes back as far as 2000 B.C., and that includes a cast of fascinating characters who smuggled, bribed, conspired, and advertised with a vengeance to turn whisky from a common man's drink into a proud part of the Scottish national heritage. Unfolding decade by decade, it presents names such as John Walker and Sons, Glenlivet, and Macallan, providing a treasure trove for the whisky connoisseur or anyone interested in a really good read.

This companion guide to malt whisky describes 330 single malts from 100 distilleries, everything from famous brands to rare special bottlings. Ilustrated with maps, labels, photographs, and lively commentary, there is also a section with suggestions on visiting Scottish distilleries. Michael Jackson is the author of "World Guide to Whisky", and three times winner of Glenfiddich Awards.

For more than 60 years, Mr. Boston has been mixing drinks for amateurs and professionals alike. A definitive drink directory, "Mr. Boston Official Bartender's & Party Guide" is the bartender's bible, and now contains more invaluable information than ever before. From new, trendy drink recipes such as the "Cosmopolitan" to useful facts about single malt scotches along with a special liquor, wine, and beer directory, this new, updated version is still a classic...with a modern twist.

Charlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.

The Complete Joy of Homebrewing, third edition, includes: Getting your home brewery together: the basics — malt, hops, yeast, and waterTen easy lessons for making your first batch of beerCreating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few)Using fruit, honey, and herbs for a spicier, more festive brewBrewing with malt extracts for an unlimited range of strengths and flavorsAdvanced brewing techniques using specialty hops or the all-grain method or mash extractsA complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource sectionAnd much, much more

Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.

The Food of Southern Italy provides a treasure trove of traditional, never-before-published recipes from the regions of Southern Italy, featuring glossaries of Italian wines and cheeses. A permanent addition to a cook's kitchen. 16 pages of color photographs.

A cookbook and wine guide celebrating the traditions of southern Italy, from the country's foremost regional Italian restaurant.

At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration—the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates.

There has never been a book like The Oxford Companion to Wine. From the novice to the connoisseur, wine lovers will be enlightened, informed and enchanted by this delightful one-volume guide to the world of wine. Beautifully designed and unrivalled in its scope, it is edited under the keen supervision of Jancis Robinson, heralded by The Wine Advocate as "perhaps the most gifted of all wine writers writing today," and one of the few journalists to pass the notoriously difficult Master of Wine exams. Going deeper than traditional buyer's guides and wine atlases, the Companion sought out contributions and advice from more than 70 authorities from around the world, including more than a dozen Masters of Wine. Its 3,000 alphabetically arranged entries range from brief entries—What is a blanc de noirs? Where is Chateau Latour?—to fascinating longer essays on the intricacies of wine scoring, wine aging, and the nuances of judging a wine's color, aroma and flavor. The sumptuous illustrations include 32 stunning full color plates and 31 maps of every major wine region.
As readable as it is comprehensive, the Companion recognizes wine in all its many roles—as a commercial commodity, as a complex and subtle work of art, and, of course, as a source of great pleasure. Ranging from Abruzzi and armagnac to Zimbabwe and Zinfandel, from Dionysian revels in ancient Greece to today's leading wine research centers, the entries explore all aspects of wine appreciation, the wine trade, and wine-making, including the very latest advances in viticulture and enology. All technical terms are fully explained, and the hundreds of useful drawings and photographs illustrate key processes. From the Napa Valley to Burgundy to China's Shandung peninsula, here are in-depth discussions of the climates, personalities, and grape varieties that have shaped the great wine regions of the world. Other single subject entries include the great winemakers, vintner's terms, hundreds of individual grape varieties, and some of the important names in the wine world, including American wine judge Robert Parker, and Michael Broadbent, head of Christie's Wine Department.
The Companion's stellar cast of contributors and consultants include wine correspondents, judges, wine merchants, historians, practical scientists, specialists from some of the world's leading institutions for the study of wine, including Professor A. Dinsmoor Webb of the University of California at Davis, and even a barrel broker. Other contributors include American wine educator and writer Harriet Lembeck, Thomas Pinney, author of A History of Wine in America, and Zelma Long, President of Simi Winery and the second woman ever to enroll in the Department of Enology at Davis.
Destined to become the ultimate reference on wine and wine-making, The Oxford Companion to Wine is the perfect volume to enhance a lifetime's enjoyment of the beverage Ernest Hemingway called "one of the most civilized things in the world."

Shrimp Italian, Crabmeat Contessa, Stuffed
Artichokes-in New Orleans, Italian cooking means a unique combination of
spices, sauces, and flavors. Compiled by the Italian-American Society of
Jefferson Auxiliary, The New Orleans Italian Cookbook includes
recipes for traditional favorites such as Ravioli, Pizza, and Eggplant
Parmesan, as well as special creations by some of New Orleans' best cooks.
The blending of two cultures, Creole and Italian, has produced culinary
delights that rank with the finest of New Orleans' world-renowned cuisine. The
recipe for spicy Shrimp Mosca has been included in this cookbook, as has the
original recipe for the Creole-Italian Muffuletta, first created at Central
Grocery in New Orleans. There are also instructions on how to prepare Aunt
Jennie's Italian Red Beans-easy to make and guaranteed to be delicious.
Try them all, but don't forget to save room for such delectable desserts as
Cassata, Fig Cookies, and Almond Biscotti!

Boston's North End is legendary for its Italian-American neighborhood. This cookbook celebrates the delicious fare—from antipasto through dessert—that is served in the restaurants and homes of this area. With many recipes from her own family, Marguerite DiMino Buonopane captures old-world cooking as well as the present-day traditions of the North End.

Southern Italian food—from bruschetta and tomato sauce to spaghetti and meatballs—is the most talked about and home cooked food in America. And the area's sleepy hill towns and rocky coastlines have become "it" destinations for in-the-know foodies and travelers from all over the world.

For more than a decade, award-winning cookbook author Arthur Schwartz delved deep into each region of Southern Italy, inviting himself into rustic home kitchens, making friends, and dining at the best local restaurants. Now, in The Southern Italian Table, he presents 130 recipes that celebrate local ingredients and simple flavor combinations behind authentic Southern Italian cuisine.

Follow Schwartz along country roads and city side streets to discover Neapolitan Pizza, Baked Tomato Sauce, and Walnut Pie from Campania, where tomatoes grow better than anywhere else in the world and walnuts ripen sweet and plump in the winter. From the mountainous region of Molise comes hearty Lamb Stew, and from the dry climate and wheat fields of Puglia hail dishes such as Orecchiette with Broccoli Rabe and Charcoal-Roasted Artichokes. Calabria's diverse landscape inspires Pasta Disks with Shrimp, Fennel Seed, and Arugula and Lamb Chops with Black Olives. Risotto with Sausage and Smoked Cheese showcases Basilicata's famous pork sausages and scamorza cheese, and Sicily's Salt-Seared Swordfish with Garlic and Mint, Ground Pork Ragù with Chocolate, and classic Apple Cake exemplify the island's variety of culinary influences.

The Southern Italian Table is organized from antipasti (appetizers) to dolci (sweets), and written for the American home cook. With beautiful full-color photography, easy-to-find ingredients, and headnotes and sidebars that put the recipes in historical and cultural context, Arthur Schwartz's new cookbook will become a dog-eared favorite and a friendly guide to la vita italiana.

Exploring the cuisine of southern Italy, this book gives over 200 recipes, many of which are previously unpublished. It covers dishes from the eight regions that form the south of Italy: Lazio, the Abruzzi, Molise, Puglia, Campania, Basilicata, Calabria and Sicily. The book starts in Rome and Naples, progressing down through the remote communities in the "instep" of the country to Sicily, discovering on the way the centuries-old cuisines of shepherds, fishermen and nobility. The cuisines of southern Italy are reputed to be amongst the healthiest in the world. Valentina Harris has also written "Perfect Pasta", "Italian Regional Cooking", "Valentina's Italian Family Feast" and "Complete Italian Cookery Course".

Here's a gourmet's collection of nealy 200 robust, satisfying dishes from southern Italy and Sicily. Antipasti, soups, pasta and grain dishes, meat and fish courses, beans, vegetables, salads, desserts and pastries are all presented here, along with menus, ingredients, information on wines, and conversion tables. Now available in trade paper. 32 full-color photos.