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Bourbon at its Best: The Lore and Allure of America's Finest Spirits
by: Clerisy Press
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The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
by: Broadway
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BBQ Joints
by: Gibbs Smith, Publisher
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Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants
by: William Morrow Cookbooks
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American Food Writing: An Anthology: With Classic Recipes
by: Library of America
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French Lessons: Adventures with Knife, Fork, and Corkscrew
by: Vintage
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The Food Life: Inside the World of Food with the Grocer Extraordinaire at Fairway
by: Ecco
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It Must've Been Something I Ate
by: Vintage
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Guinness: The 250 Year Quest for the Perfect Pint
by: Wiley
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Cider, Hard and Sweet: History, Traditions, and Making Your Own
by: Countryman Press
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Choosing Appliance -> Fridge / Freezers By law manufacturers must disclose the energy efficiency of their appliances, rated A to G. These are usually displayed prominently in showrooms. The better the rating, the more energy efficient the appliance is - good for both the environment and your pocket. Choosing Appliance -> Cooking Pans This is another area where spending money is justified. The best pans combine different metals like aluminum or copper on the outside and stainless steel on the inside. Aluminum and copper are valued for their ability to spread heat evenly over the entire pan, and stainless steel is valued for its non-reactive qualities. Buy pans which are heavy and thick with solid handles that are well fastened to the pot. As with knives, buy the highest quality cooking pans you can afford one at a time, starting with a saute pan and a 3 qt. sauce pan. They will last forever. At some point, a stock pot (which will be especially pricey) should be considered for serious cooking. Kitchen tips -> Fish cooking Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor
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