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Archives
Corkscrews: Screwpulls And Imitators
The finest corkscrew ever designed is called the Screwpull. There are three excellent models of Screwpull and some imitators that work well.
Nation’s Restaurant News
A classic trade publication, this glossy color tabloid comes out 50 times per year and is fat with trends and much more.
Wine Advocate
Robert Parker and his associates taste thousands of wines each year, and that's pretty much all you'll find in this newsletter.
Wine Spectator
There is a special issue devoted to their Restaurant Grand Award Winners, another on the Top 100 wines of the Year, and on Great Wine Values.
All About Beer
Easily the leading beer magazine, each of the six issues per year contains features about different beer types, places to drink it and more.
Bon Appetit
A big, sumptuous feast of recipes and ideas, drool inducing photos, probing interviews, restaurant guides, product reviews, and much more.
Cook’s Illustrated
The authors have grown from a really good magazine, to a great website, to a TV show, and have recently added another magazine.
DIY Cocktails: A Simple Guide To Creating Your Own Signature Drinks By Marcia Simmons & Jonas Halpren
I own several bartending guides and I've seen many others, but I have never seen anything like DIY Cocktails.
The Foie Gras Wars: A Story Of The World’s Fiercest Food Battle By Mark Caro
In this book, author Mark Caro outlines how a 5,000-year-old delicacy inspired the world's fiercest food fight.
The Tummy Trilogy By Calvin Trillin
The Tummy Trilogy is actually three books in one, all long out of print, but occasionally available to purchase used.
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising By Kari Underly
The best teachers can address the novice and still educate the expert, and that is exactly what Kari Underly does in this fine guide.
The New Wine Country Cookbook: Recipes from California’s Central Coast By Brigit Binns
This book whisks readers back to a time when California was a simpler place. Before it overflowed with too many people seeking Paradise
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork By Ryan Farr With Brigit Binns
Farr is a classically trained chef, butcher, and butchery instructor. In three chapters he demonstrates his craft in hundreds of photographs.
The Cook and the Butcher: Juicy Recipes, Butcher’s Wisdom, and Expert Tips by Brigit Binns
Four chapters: Beef, Pork, Lamb, Veal. A lifetime of incredible recipes for cooks who are bored with the same old same old.
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