Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999, to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Updated and fully revised to keep up with this rapidly changing subject, The Oxford Companion to Food, Second Edition is a book that all food lovers will savor and enjoy.

Hailed by Wine Enthusiast as “the preeminent basic resource for wine lovers”, Master of Wine Jancis Robinson has improved upon a classic with a 3rd edition of The Oxford Companion to Wine. After seven years, Robinson has completely revised the legendary tome with almost 400 new entries to present the latest developments in the fast-moving and increasingly popular wine scene. Exhaustively updated and supremely comprehensive, The Oxford Companion to Wine is a “required reference for anyone who is serious about wine,” says The New York Times.

The Oxford Companion to Food
October 2006 • 0-19-280681-5 • $65.00

The Oxford Companion to Wine
October 2006 • 0-19-860990-6 • $65.00

Available wherever fine books are sold.

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Mushrooms Demystified
Written by David Arora
Published by Ten Speed Press

The latest edition of the most comprehensive field guide into the world of wild mushrooms, this reference guide was a must in fact and spell checking for our own research. This overview includes scientific names, classifications, terminology, as well as practical identifying tools, nutritional and medicinal information, and much, much more. Respected by mushroom enthusiasts everywhere, this is a must for your own library.

Cooking from the Heart of Napa Valley
Written by Hiro Sone and Lissa Doumani
Published by Ten Speed Press

Chef Extraordinaire Hiro Sone brings you into his world of seasonal cuisine prepared with a lifetime of classical preparation techniques, set against the backdrop of his eclectic restaurant in the heart of Napa Valley. Working hand in hand with wife Lissa Doumani, they are every bit the perfect working team, bringing their concept of life and beauty alive in the ever changing menu prepared for their diners. Visit their passion for what the earth provides us throughout their book, Terra, but turn to page 20 for a personal, off the menu presentation Hiro prepared for the cameras of Food and Beverage International.

Seductions of Rice
Written by Jeffrey Alford and Naomi Duguid
Published by Artisan

Jeffrey and Naomi traverse many cultures to bring you their first hand experiences of the rice eating regions of the world. Their very personal photography brings to life the people of these regions, in addition to the hundreds of recipes they gathered as a result of these travels. It is a global study of regional cuisine. Learn the different grains of rice, and how to prepare them, and you will come to an even better understanding of the importance of rice grower’s seed labs, such as Lundberg Family Farms, who understand the importance of preserving these seeds. If you marvel at the enormity of the regional cuisine movement and it's global implications, you will love this book.

The Apprentice: My Life in the Kitchen
Written by Jacques Pepin
Published by Houghton Mifflin Company

All too often we hear of the success, but not the struggle. Jacques chronicles his own rise through the old world European ranks of restaurant kitchens, as a young teenage boy who lives his life in the midst of his yet undiscovered talents. It's a fast reading novel, interspersed with some of his favorite recipes. However it is first and foremost an inspiration to anyone who aspires to be great, but has not yet realized what their own path needs to take in order to attain it.

The Lewis & Clark Cookbook
Historic Recipes from the Corps of Discovery & Jefferson’s America
By: Leslie Mansfield
Published by: Ten Speed Press

Join author Leslie Mansfield on her journey through the Lewis and Clark age as she marries up well researched historical documents with authentic early American recipes used on those well traveled trails . This is the true American Cuisine. Our familiar stews, puddings, breads, and side dishes are all here. Leslie does an excellent job in documenting their historical accurateness, then testing them and modifying them for today’s kitchen.

Texas Cowboy Cooking
By Tom Perini
Published by: Comanche Moon Publishing

Renowned chef Tom Perini gives you an excellent background as to the meaning of Cowboy, and what it meant to be one in the early Texas cattle drive days. If you want to make the kind of food that has given Tom Perini his reputation, it’s all here in this book - live fire techniques, secret rub recipes, and a wealth of side dishes that has made Perini Ranch a destination in one of the hardest to find restaurants in Texas (for non-Texans, of course - everyone else can get there blindfolded!)

Chef Paul Prudhomme’s Louisiana Tastes
By: Paul Prudhomme
Published by: William Morrow

Paul Prudhomme has often been referred to as the master of taste, and this book will show you why. Although the subject matter is Louisianna Cuisine, the breakdown of information offered through Paul’s text is the most striking. A manufacturer of his own line of spice blends, he generously shares all the spice recipes you need to become master in your own kitchen. As usual, it is done with painstaking precision, and a hope that you will use these recipes to bring your family around the kitchen table and share love, as well as taste.

Matt Makes a Run for the Border
By: Matt Martinez and Steve Pate
Published by: Lebhar-Friedman

Fourth Generation Tex Mex Chef Matt Martinez gives you stories to eat by, as he shares his early wild days with this wide range of his most tried and true recipes. From wild rice to pork chile, it’s all here, and all you have to do is follow these easy to understand recipes. Many of these recipes may sound familiar to you, but until you try Matt’s “secrets”, you won’t be able to give it that extra added something!