"A different kind of cookbook . . . original, thought-provoking, and savory." —Award-winning restaurant critic Bryan Miller, from his ForewordChef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified fourteen basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.Truly inspired combinations include Halibut with Spring O...

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle´s, braises to bread pudding.Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know tha...

A love letter of a cookbook that captures the allure of Maine and its iconic food and bounty of ingredients, from Devin Finigan, chef-owner of Aragosta, named one of Food & Wine’s best restaurants in 2024 and 2025.There is an allure to Maine that captures the imagination of so many: it’s a longing for a simpler pace of life, it’s the idyllic small towns, village greens, seaside vistas, and an endless coastline. With Maine’s pristine seafood and seasonal fr...

"This collection of varied and delicious suggestions for dressing up basic key recipes is recommended for home cooks looking to add some flair to . . . meals." — Library JournalLearn 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.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 sh...

Senator Chuck Hagel has long been admired by his colleagues on both sides of the Senate floor for his honesty, integrity, and common-sense approach to the challenges of our times. The Los Angeles Times has praised his "bold positions on foreign policy and national security" and wondered, "What's not to like?" In America: Our Next Chapter, Nebraska-born Hagel offers a hard-hitting examination of the current state of our nation and provides substantial, meaningful proposals...

Long before award-winning chef Michel Richardmade his first côte de boeuf or prepared hisfirst foie gras terrine, he was a pastry chef. InLos Angeles, pastry lovers lined up outside his bakeshopon Wilshire Boulevard, waiting to enjoy the breadsand treats they'd heard were the best in town, maybeeven better than anything in Paris. Now, in this outstandingcollection, the superstar chef returns to hisfirst love, the food that made him famous—desserts.Here are mouthwatering, f...

For many of us the idea of healthy eating equals bland food, calorie counting, and general joylessness. Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability. Now Peter Kaminsky—who has written cookbooks with four-star chefs (for example, Daniel Boulud) and no-star chefs (such as football legend John Madden)—shows us that anyone can learn to eat food that is absolutely delicious and doesn’t give you a permanently creeping waistl...

A celebration of the beauty and grace of flyfishing through lyrical essays and spectacular photography.Here is a beautifully written meditation on the art, grace, and style of fly fishing, presented in a photo-driven package that’s the perfect gift for every angler. Gorgeous visuals of the world’s top flyfishing people, places, and things (from the spring creeks of Montana to the ocean flats of the Bahamas) are interspersed with quotes from the greats and more than...

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 r...

A gorgeously illustrated collection of first-person stories on the sublime joy of flyfishingFor every flyfisher, there is a moment, etched into deepest memory, when the stars aligned around an encounter with a great fish. Though years or decades may pass, anglers can still recall those fleeting minutes: the direction of the wind, the length of the cast, the course of the fly, the instant ofthe take, the leaps and surges of the fish. In The Catch of a Lifetim...

STELLAR COOKOUT SIDESMove the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out with a dozen additional re...

The fly fisherman is a unique breed of sportsman--he loves the sparkle of sunlight dancing off a trout stream, the surreal beauty of a mayfly hatch on a spring day, and the heart-thumping eruption of a surface strike by a large trout. Here Peter Kaminsky writes about the angler's passion and his pursuit of knowledge. He explains how long days without fish can teach you how to deal with failure and how releasing a caught fish can remind us about ethics. He offers inspiration to those who lo...