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Grass-fed." "Organic." "Natural." "Pastured." "Raised Without Antibiotics." "Heirloom Breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America's…read more

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The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud…read more

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THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market. By C.W. Walker-Tisdale And Theodore R. Robinson. Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on Soft Cheesemaking is both…read more

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The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of…read more

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The highly acclaimed author of French Feasts and Pork & Sons explains what to do with gizzards, kidneys, feet, brains, tails, and all the rest From much-loved chef Stéphane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious…read more