Food and Wine

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Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
Wine Girl: The Obstacles, Humiliations, and Triumphs of America's Youngest Sommelier
Black, White, and the Grey: The Story of an Unexpected Friendship and a Beloved Restaurant
The Best American Food Writing 2020
No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous
Dorie's Cookies
Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Baking Book]
Always Home: A Daughter's Recipes & Stories
From the Oven to the Table
Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need
Epic Vegan: Wild and Over-the-Top Plant-Based Recipes
Korean Food Made Simple
Everything Is Under Control: A Memoir with Recipes
Chai, Chaat  Chutney: a street food journey through India
Kitchen Confidential: Adventures in the Culinary Underbelly
The Omnivore's Dilemma: A Natural History of Four Meals
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
On Food and Cooking: The Science and Lore of the Kitchen
In Defense of Food: An Eater's Manifesto
Garlic and Sapphires: The Secret Life of a Critic in Disguise
My Life in France
The World Atlas of Wine
Tender at the Bone: Growing Up at the Table
Animal, Vegetable, Miracle: A Year of Food Life
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

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Kate Forsyth
Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a ...more
Kate Forsyth, Bitter Greens

Stacey Ballis
Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sl ...more
Stacey Ballis, Good Enough to Eat

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An Excerpt from BAKED-OFF
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