Providing a fund-raising project for two leading AIDS organizations, an entertaining celebrity cookbook features a host of recipes, including favorite dishes from Harrison Ford, Diane Sawyer, Alan Alda, Shirley MacLaine, Gregory Peck, Steven Spielberg, and others. 75,000 first printing.

Feast for Life: A Benefit Cookbook

Cookbooks, Food & Wine

Bartlett, Linda Provus

Jordan, Gretchen Sandin

Celebrities & TV Shows

Harpercollins

A historical investigation into the mysterious bug that wiped out the vineyards of France and Europe in the 1860s – and how one young botanist eventually ‘saved wine for the world’.
In the early 1860s, vines in the lower Rhône valley, and then around Bordeaux, inexplicably began to wither and die. Panic seized France, and Jules-Émile Planchon, a botanist from Montpellier, was sent to investigate. Magnifying glass in hand, he discovered the roots of a dying vine covered in microscopic yellow insects. The tiny aphid would be named Phylloxera vastatrix – 'the dry leaf devastator'. Where it had come from was utterly mysterious, but it advanced with the speed of an invading army. As the noblest vineyards of France came under biological siege, the world's greatest wine industry tottered on the brink of ruin. The grand owners fought the aphid with expensive insecticide, while peasant vignerons simply abandoned their ruined plots in despair. Within a few years the plague had spread across Europe, from Portugal to the Crimea.
Planchon, aided by the American entomologist Charles Riley, discovered that the parasite had accidentally been imported from America. He believed that only the introduction of American vines, which appeared to have developed a resistance to the aphid, could save France's vineyards. His opponents maintained that this would merely assist the spread of the disease. Meanwhile, encouraged by the French government's offer of a prize of 300,000 gold francs for a remedy, increasingly bizarre suggestions flooded in, and many wine-growing regions came close to revolution as whole local economies were obliterated. Eventually Planchon and his supporters won the day, and phylloxera-resistant American vines were grafted onto European root-stock. Despite some setbacks – the first fruits of transplanted American vines were universally pronounced undrinkable – by 1914 all vines cultivated in France were hybrid Americans.
Phylloxera is an entertaining, revealing and frequently astonishing account of one of the earliest and most successful applications of science to an ecological disaster.

Phylloxera: How Wine was Saved for the World

Campbell, Christy

Beverages & Wine

Harper-perennial

Out of the Frying Pan: Scenes from My Life

The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper, and the black sheep of the family for 'carrying on' with married women.

Out of the Frying Pan (Scenes from My Life)

FLOYD, Keith

Humor & Entertainment

Written in a style similar to that of Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions?
‘Eating for England’ is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on – amongst other things – dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence.
Written in Nigel Slater’s trademark readable style, ‘Eating for England’ highlights our idiosyncratic attitude towards the fine art of dining.

Eating for England: The Delights and Eccentricities of the British at Table

Slater, Nigel

Cooking Education & Reference

The hard-working people at innocent spend their days blending all kinds of delicious ingredients to create smoothies and juices that taste good and do you good. These are their secret recipes.
This book contains fancy juices, healthy smoothies for kids, some posh stuff and tons of classic innocent smoothies, as well as recipes from proper foodies like that nice Jamie Oliver. Stuffed full of helpful advice on how to get your five a day, how to wreck a juicer, how to play monkey tennis and – perhaps most importantly – how to make innocent smoothies, the ‘innocent smoothie recipe book’ is a vital tome for any kitchen shelf.

Innocent Smoothie Recipe Book: 57 1/2 recipes from our kitchen to yours

Innocent

Health, Fitness & Dieting

Fourth Estate

Tana shows time-pressed parents how easy it is to cook healthy meals that all the family enjoys. As well as recipes, this cookbook includes hints and tips on how to adapt dishes to suit different ages and tastes, how to encourage children to experiment with food, and how to cut corners with cooking and shopping hints.

Tana Ramsay's Family Kitchen

Tana Ramsay

The UK’s most influential food and drink journalist shoots a few of the sacred cows of the food world.
The doctrine of local food is dead. Farmers’ markets are merely a lifestyle choice for the affluent middle classes. And ‘organic’ has become little more than a marketing label that is way past its sell by date. That may be a little hard to swallow for the ethically-aware food shopper but it doesn’t make it any less true. And now the UK’s most outspoken and entertaining food writer is ready to explain why.
This engaging, witty and honest narrative is driven by the appetite of one large man: Jay Rayner – someone who lives to eat, but also understands that there is a world beyond the high-end obsessions of the farmers’ market. Combining sharply-observed memoir – growing up with the UK’s most famous agony aunt who also happened to be a bloody good TV chef; witnessing the arrival of McDonald’s and Dayville’s ice cream in Seventies London; working as a butcher’s boy – with hard-nosed reportage, Jay Rayner will blow conventional foodie wisdom apart. For here is the reality: within a few decades we will have nine billion mouths to feed, and we won’t be doing that by flogging free-range eggs from a stall in Borough market.
Jay explains why the doctrine of organic has been eclipsed by the need for sustainable intensification; and why the future lies in large-scale food production rather than the cottage industries that foodies often cheer for. From the the cornfields of Illinois to the killing lines of Yorkshire abattoirs, Rayner takes us on a journey that will change the way we shop, cook and eat forever. And give us a few belly laughs along the way.

A Greedy Man in a Hungry World

RAYNER, Jay

William Collins

'The Clatter of Forks and Spoons' is about joyous eating and the sharing of recipes that all carry the distinctive Richard Corrigan imprint and have been carefully adapted for the home kitchen. It includes an account of the suppliers Richard has come to know and trust.

The Clatter of Spoons and Forks: Honest, Happy Food

Biographies & Memoirs

Richard Corrigan

Arts & Literature

Fourth Estate Ltd.

Bestselling TV cook Rachel Allen feeds her family and yours with a collection of easy and delicious recipes that everyone will love, plus handy kitchen tips and tricks to make your life easier.

Home Cooking

Rachel Allen

Harpercollins Reference Hbacks

Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, six days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd one day be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire.

Gordon Ramsay’s Playing with Fire

Ramsay, Gordon

Reference

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