popular questions for tag "artisan"

You may have seen them in some wonderful old movie, sparkling on Audrey Hepburn or Claudette Colbert, looking as if they cost millions of dollars. They didn’t; they are not the real thing. Bu...

Beautifully rendered, heartbreakingly adorable, and wonderfully wacky knitted caps for newborns and toddlers Thirty-eight million Americans knit, and that number grows every day. The baby hat is th...

The most practical, beautiful, and nature-filled way to keep track of 2007 A tribute to nature in its every form, from fascinating close-ups to spectacular landscapes—a company of saguaro mar...

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about h...

Knitters, traditionally women, share a genius for design and construction with architects and engineers, but these skills haven't afforded them the kind of respect they deserve; they've been consid...

Forget milk chocolate molded into childish candy bars. Today'Äôs chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decor...

Bouchon, chef Thomas Keller's bistro cookbook, offers 180-plus recipes from his eponymous restaurants--there are two. Readers perusing the near-prosciutto-size book will be dazzled, first, by its g...

Mixing whimsy and elegance, celebrity event designer David Stark fashions stylish setups for every occasion. When magazines want to know what’s going to be in style next, they ask tastemaker ...

"I am certain this new edition will quickly become the bible for all chefs." —Paul Bocuse "With extreme vigor and precision, The Professional Chef provides the techniques and basics need...

While many cookbooks include some information about the use of aromatics in cooking, none concentrates on this essential link, where a few drops of a fragrant essence can make commonplace dishes me...

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute ...

When it comes to birdwatching (a passion for seventy million Americans), no name carries more authority than the National Audubon Society. And for 2007, the organization synonymous with birds prese...

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." Hi...

Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos, Senegalese yassas, American gumbos: if rice isn't the heart and soul of all these ...

Barbara Kafka, inveterate food professional and cookbook writer, she of Roasting: A Simple Art, Soup: A Way of Life, and Microwave Gourmet among others, now brings us the last word on vegetables wi...

It’s the best pick-me-up for America’s millions of bird lovers—each day, a favorite backyard friend up close and in full color. Obsessive, rich in detail, and reflecting the passi...

Want to eat healthful, delicious food without self-deprivation? Sally Schneider's A New Way to Cook shows you how. Schneider's approach is global: not only does she provide 600 recipes for a wide r...

It’s a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking p...

In books including Seductions of Rice and the award-winning Hot, Sour, Salty, Sweet, authors Jeffrey Alford and Naomi Duguid offered a new kind of cookbook--part anthropological portrait, part reci...

Ducasse is a book you'll want to leave out on a coffee table. It is more than beautiful--left open, it has the power to transform the nature of a room with its exquisite photographs and recipes, wh...