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Results : 1 - 8 of 8 Sorted by : 

Rosemary and Bitter Oranges

by Patrizia Chen Scribner (June 15, 2010)

Patrizia Chen's childhood was suffused with the scent of simmering pots of cacciucco -- a local, hearty seafood stew -- and of the pittosporum blooming along the Tuscan coast. Her family's house and sumptuous...


The Arrows Cookbook

by Mark Gaier, Clark Frasier, Max Alexander & Jeremiah Tower et al. Scribner (June 15, 2010)

Part how-to-garden primer, The Arrows Cookbook combines more than 150 delicious recipes with time-tested techniques for growing herbs, vegetables, and edible flowers in a book that reconnects us to the land...


First Big Crush

by Eric Arnold Scribner (September 18, 2007)

The story behind the bottle, First Big Crush is Eric Arnold's wild account of his year immersing himself in all things wine...and somehow not winding up in rehab.

Never having held a meaningful job for very...


B. Smith Cooks Southern-Style

by Barbara Smith Scribner (November 03, 2009)

In B. Smith's Southern Cooking A-Z, she explores the rich and diverse cuisines of the American South--from Cajun to creole, Soul food to "New Southern." Laced with engaging anecdotes about culture and history,...


The Cracker Kitchen

by Janis Owens & Pat Conroy Scribner (February 10, 2009)

Though our roots are in the Colonial South, we Crackers are essentially just another American fusion culture, and our table and our stories are constantly expanding -- nearly as fast as our waistlines. We aren't...


Taco USA

by Gustavo Arellano Scribner (April 10, 2012)

Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents an entertaining, tasty trip through the history and culture of Mexican food in this country, uncovering great...


On Food and Cooking

by Harold McGee Scribner (March 20, 2007)

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional...


The Elements of Cooking

by Michael Ruhlman & Anthony Bourdain Scribner (November 06, 2007)

In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience....