Lipper International provides exceptionally valued items for the kitchen, home, office, and child's playroom. Known for their functionality and beauty, each of our products is individually crafted from the finest quality materials including stainless steel, bamboo, acacia wood, chrome and powder-coated metals and other fine hardwoods. Elegantly protect your counter and table tops from hot casseroles and pots with these 2 bamboo trivets. 

Hand wash with a mild soap and cool water. Do not soak. Do not put in the dishwasher, microwave or refrigerator. Extreme changes in temperature will cause the material to crack over time. Dry thoroughly. Occasional use of mineral oil on the inside will help maintain its appearance.

The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market.

Philosophy of book

The seasonal and innovative ingredient combinations found in each of the Italian dishes in Beginnings exemplify Chris’s style of cooking made popular at his highly regarded restaurant Incanto and make use of his love of Italian salumi from his popular salumeria Boccalone. The recipes are at once simple and rustic, yet contemporary and inspiring.

The first cookbook from innovative and highly regarded chef Chris Cosentino, Beginnings presents more than 60 recipes for Italian-style first courses. Organized by season, the book draws upon Chris’s years of experience cooking both at home and in restaurant kitchens. The seasonal, yet creative ingredient combinations found in each of the dishes exemplify the style of cooking Chris employs at his San Francisco restaurant, Incanto, and many of them make use of his love of Italian salumi from his artisan salumeria, Boccalone. Hand-rendered sketches of many of the dishes and personal stories throughout, combined with the simple and rustic, yet contemporary and inspiring recipes give you a rare glimpse into one of today’s most exciting culinary minds.

Bobby Flay is one of the most beloved -- and famous -- chefs in America. He is the food correspondent for CBS's The Early Show, appearing biweekly to report on food and cooking across America. In addition to his highly rated prime-time Food Network show Boy Meets Grill, his newest show, BBQ America with Bobby Flay, debuted in the summer of 2004. He is the chef-co-owner of two celebrated New York City restaurants, Mesa Grill and Bolo, which recently received a three-star rating from The New York Times, and is opening Mesa Grill Las Vegas in the summer of 2004. 

Like Eloise growing up in the Plaza Hotel, Charlotte Silver grew up in her mother's restaurant. Located in Harvard Square, Upstairs at the Pudding was a confection of pink linen tablecloths and twinkling chandeliers, a decadent backdrop for childhood. Over dinners of foie gras and Dover sole, always served with a Shirley Temple, Charlotte kept company with a rotating cast of eccentric staff members. After dinner, in her frilly party dress, she often caught a nap under the bar until closing time. Her one constant was her glamorous, indomitable mother, nicknamed "Patton in Pumps," a wasp-waisted woman in cocktail dress and stilettos who shouldered the burden of raising a family and running a kitchen. Charlotte's unconventional upbringing takes its toll, and as she grows up she wishes her increasingly busy mother were more of a presence in her life. But when the restaurant-forever teetering on the brink of financial collapse-looks as if it may finally be closing, Charlotte comes to realize the sacrifices her mother has made to keep the family and restaurant afloat and gains a new appreciation of the world her mother has built.

Infectious, charming, and at times wistful, Charlotte au Chocolat is a celebration of the magic of a beautiful presentation and the virtues of good manners, as well as a loving tribute to the author's mother-a woman who always showed her best face to the world.

In Clublife, Rob "The Bouncer" takes readers on a harrowing tour of the seedy, dangerous, and often deranged world of New York's hottest nightclubs. In the tradition of Kitchen Confidential and The Tender Bar, Clublife is a remarkable memoir of the nightclub business and how drugs, alcohol, troublemakers, and violence conspire against the men clubs enlist to keep it all under control. Brutally honest and filled with incredible tales only a true insider could tell, Clublife gives readers an all-access pass into the seamy subculture of New York nightclub security.

In 2006, Guy Fieri premiered his first show, Guy’s Big Bite, on Food Network after winning season two of The Next Food Network Star. Today, this “culinary rock star” hosts two additional top-rated shows on the network: Diners, Drive-Ins and Dives and Tail¬gate Warriors. And on March 14, 2010, Guy made his debut as a game show host on the NBC prime¬time series Minute to Win It.

In 2011, Guy officially launched CWK (Cook¬ing with Kids; www.cwkfoundation.org), a program that encourages developing healthy eating habits to address the childhood obesity crisis, strengthen the family unit by sharing quality time in the kitchen, and as a result increase our children’s self-esteem in a fun and positive way.

Guy’s first two books were the New York Times bestselling Diners, Drive-ins, and Dives: An All-American Road Trip . . . with Recipes! and More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America’s Finest and Funkiest Joints.

Guy owns five restaurants in Northern California, including three Johnny Garlic’s and two Tex Wasabi’s, and resides in Northern California with his wife, Lori, and two boys, Hunter and Ryder.

In 2006, Guy Fieri premiered his first show, Guy’s Big Bite, on Food Network after winning season two of The Next Food Network Star. Today, this “culinary rock star” hosts two additional top-rated shows on the network: Diners, Drive-Ins and Dives and Tail¬gate Warriors. And on March 14, 2010, Guy made his debut as a game show host on the NBC prime¬time series Minute to Win It.

In 2011, Guy officially launched CWK (Cook¬ing with Kids; www.cwkfoundation.org), a program that encourages developing healthy eating habits to address the childhood obesity crisis, strengthen the family unit by sharing quality time in the kitchen, and as a result increase our children’s self-esteem in a fun and positive way.

Guy’s first two books were the New York Times bestselling Diners, Drive-ins, and Dives: An All-American Road Trip . . . with Recipes! and More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America’s Finest and Funkiest Joints.

Guy owns five restaurants in Northern California, including three Johnny Garlic’s and two Tex Wasabi’s, and resides in Northern California with his wife, Lori, and two boys, Hunter and Ryder.

Mario Batali's world now encompasses three New York City restaurants -- Babbo, Lupa, and Esca -- as well as a wine store, The Italian Wine Merchant. He is the host of Food Networks popular Molto Mario, as well as an upcoming new series, Mario Batalis Italy. He lives in New York City with his wife and two sons.

Valerie Bertinelli is the host of her own daytime series Valerie’s Home Cooking and co-hosts Kids Baking Championship on the Food Network. The two-time Golden Globe award-winning actress takes her fans into her kitchen with her new cookbook Valerie’s Home Cooking (Oxmoor House, an imprint of Time Inc. Books, October 2017). Her fun flavor combinations, like Brown Sugar Sriracha Bacon Bites, Lobster BLTs, and Tomato Soup with Grilled Cheese Croutons, transform traditional classics into crave-worthy and exciting new dishes to enjoy with friends and family. 

Bertinelli first became a household name for her role as Barbara on CBS’s long-running series, One Day at a Time. Over the years, her career expanded from acting to include hosting, spokesperson, business entrepreneur and New York Times best-selling author. She has also helped develop, produce, and star in several television movies and mini-series, and in August 2012 she received a star on the Hollywood Walk of Fame. She most recently starred as Melanie Moretti in TV Land’s critically acclaimed sitcom Hot in Cleveland.

200 recipes complete with ingredients list, step by step preparation instructions with timetable each with a tempting photographed serving suggestion.

Love food?  This stylish cookbook will help feed your passion by offering a collection of delicious recipes that are straightforward to prepare, don't require hours in the kitchen, and are also a feast for the eyes.  Whether you want to make a comforting casserole, a summer salad or a quick, spicy stir fry, you will love using these exciting recipes, and see great results every time.

Each mouth-watering recipe is clearly set out with a list of ingredients, preparation and cooking times, step-by-step instructions and a beautifully photographed serving suggestion.

Trisha Yearwood is the New York Times bestselling author of Home Cooking with Trisha Yearwood and Georgia Cooking in an Oklahoma Kitchen, and stars in the Emmy Award–winning show Trisha’s Southern Kitchen on Food Network. She has recorded nine #1 songs and twelve albums, has won back-to-back awards for Country Music Association Female Vocalist of the Year, and has earned three Grammys. Trisha lives with her husband, Garth Brooks, in Nashville.

In 2006, Guy Fieri premiered his first show, Guy’s Big Bite, on Food Network after winning season two of The Next Food Network Star. Today, this “culinary rock star” hosts two additional top-rated shows on the network: Diners, Drive-Ins and Dives and Tail¬gate Warriors. And on March 14, 2010, Guy made his debut as a game show host on the NBC prime¬time series Minute to Win It.

In 2011, Guy officially launched CWK (Cook¬ing with Kids; www.cwkfoundation.org), a program that encourages developing healthy eating habits to address the childhood obesity crisis, strengthen the family unit by sharing quality time in the kitchen, and as a result increase our children’s self-esteem in a fun and positive way.

Guy’s first two books were the New York Times bestselling Diners, Drive-ins, and Dives: An All-American Road Trip . . . with Recipes! and More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America’s Finest and Funkiest Joints.

Guy owns five restaurants in Northern California, including three Johnny Garlic’s and two Tex Wasabi’s, and resides in Northern California with his wife, Lori, and two boys, Hunter and Ryder.

In 2006, Guy Fieri premiered his first show, Guy’s Big Bite, on Food Network after winning season two of The Next Food Network Star. Today, this “culinary rock star” hosts two additional top-rated shows on the network: Diners, Drive-Ins and Dives and Tail¬gate Warriors. And on March 14, 2010, Guy made his debut as a game show host on the NBC prime¬time series Minute to Win It.

In 2011, Guy officially launched CWK (Cook¬ing with Kids; www.cwkfoundation.org), a program that encourages developing healthy eating habits to address the childhood obesity crisis, strengthen the family unit by sharing quality time in the kitchen, and as a result increase our children’s self-esteem in a fun and positive way.

Guy’s first two books were the New York Times bestselling Diners, Drive-ins, and Dives: An All-American Road Trip . . . with Recipes! and More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America’s Finest and Funkiest Joints.

Guy owns five restaurants in Northern California, including three Johnny Garlic’s and two Tex Wasabi’s, and resides in Northern California with his wife, Lori, and two boys, Hunter and Ryder.

Handy in the kitchen as a base ingredient for so many of the things we make, Heinz Apple Cider Vinegar is made from all natural apples, has 5% acidity, and is bottled at its peak of freshness. Heinz Apple Cider Vinegar is ultra-filtered to guarantee sparkling clarity. It's a natural for salad dressings and vinaigrettes but also works as a marinade for meat so keep it on hand whenever you're cooking. Just like white vinegar, apple cider vinegar is useful as a non-toxic, biodegradable cleaning alternative for everything from floors to drains and coffee makers.

• Made from the juice of finest quality apples
• Extensively filtered to achieve sparkling clarity
• Just the right amount of acidic (5%) for canning and pickling
• Easy to handle, reclosable bottles to avoid spillage
• We like to keep things Kosher here, at Heinz

Trisha Yearwood is the New York Times bestselling author of Home Cooking with Trisha Yearwood and Georgia Cooking in an Oklahoma Kitchen, and stars in the Emmy Award–winning show Trisha’s Southern Kitchen on Food Network. She has recorded nine #1 songs and twelve albums, has won back-to-back awards for Country Music Association Female Vocalist of the Year, and has earned three Grammys. Trisha lives with her husband, Garth Brooks, in Nashville.

• QUALITY YOU CAN TASTE: La Tourangelle brings artisan excellence to your kitchen and home. The mainstay of all La Tourangelle’s natural, artisanal oils is premium taste derived from the best quality ingredients. Add the flavor of La Tourangelle to any meal.
• FOR FOOD & BEYOND: 100% pure, all-natural and handcrafted from premium avocados, this emerald green oil is wonderful in salad dressings, on fresh cut fruit or grilled fish. It's also great for skin and hair; for soft skin, just apply it after a shower.
• DELICIOUS & VERSATILE: La Tourangelle oils make it easy to create distinctive dishes for professional chefs, novice cooks and foodies alike. Great for salads, on grilled meat, pasta, or a cheese plate, our oils create memorable moments around the table.
• NATURAL & SUSTAINABLE: La Tourangelle's delicious, artisan oils provide the perfect touch to make a gourmet breakfast, lunch, or dinner. We strive to be the best artisan oil producer, dedicated to making carefully crafted, sustainable, natural products.

• QUALITY YOU CAN TASTE: La Tourangelle brings artisan excellence to your kitchen and home. The mainstay of all La Tourangelle’s natural, artisanal oils is premium taste derived from the best quality ingredients. Add the flavor of La Tourangelle to any meal.
• NUTTY AND FULL-BODIED: Great in salads, full-bodied La Tourangelle Roasted Hazelnut Oil provides balanced, nutty notes to any dish. Bake into pastries for a nutty flavor, or drizzle in your coffee for a fresh flavor.
• DELICIOUS & VERSATILE: La Tourangelle oils make it easy to create distinctive dishes for professional chefs, novice cooks and foodies alike. Great for salads, on grilled meat, pasta, or a cheese plate, our oils create memorable moments around the table.
• NATURAL & SUSTAINABLE: La Tourangelle's delicious, artisan oils provide the perfect touch to make a gourmet breakfast, lunch, or dinner. We strive to be the best artisan oil producer, dedicated to making carefully crafted, sustainable, natural products.
• KITCHEN? YOU MEAN ART STUDIO: From Organic Extra Virgin Olive Oil to our AvoCoco butter substitute & Pesto Oil, La Tourangelle brings the best oils and flavors from around the world straight to your kitchen. Discover your culinary creativity with our oils!

• QUALITY YOU CAN TASTE: La Tourangelle brings artisan excellence to your kitchen and home. The mainstay of all La Tourangelle’s natural, artisanal oils is premium taste derived from the best quality ingredients. Add the flavor of La Tourangelle to any meal.
• RICH & BUTTERY: Roasted Pecan Oil adds a rich, buttery taste to salad dressing, pasta, greens and baked pastries, and is perfect to dip with bread. It brings a unique touch to your meal, transforming the ordinary into extraordinary.
• DELICIOUS & VERSATILE: La Tourangelle oils make it easy to create distinctive dishes for professional chefs, novice cooks and foodies alike. Great for salads, on grilled meat, pasta, or a cheese plate, our oils create memorable moments around the table.
• NATURAL & SUSTAINABLE: La Tourangelle's delicious, artisan oils provide the perfect touch to make a gourmet breakfast, lunch, or dinner. We strive to be the best artisan oil producer, dedicated to making carefully crafted, sustainable, natural products.
• KITCHEN? YOU MEAN ART STUDIO: From Organic Extra Virgin Olive Oil to our AvoCoco butter substitute & Pesto Oil, La Tourangelle brings the best oils and flavors from around the world straight to your kitchen. Discover your culinary creativity with our oils!

• QUALITY YOU CAN TASTE: La Tourangelle brings artisan excellence to your kitchen and home. The mainstay of all La Tourangelle’s natural, artisanal oils is premium taste derived from the best quality ingredients. Add the flavor of La Tourangelle to any meal.
• CHEF'S SECRET ACCESSORY: Delicate and pale in color, La Tourangelle Roasted Walnut Oil provides a rich yet elusively nutty taste; it has distinct notes of walnut nutmeats in every drop. It will add a gourmet taste to any ordinary meal.
• DELICIOUS & VERSATILE: La Tourangelle oils make it easy to create distinctive dishes for professional chefs, novice cooks and foodies alike. Great for salads, on grilled meat, pasta, or a cheese plate, our oils create memorable moments around the table.
• NATURAL & SUSTAINABLE: La Tourangelle's delicious, artisan oils provide the perfect touch to make a gourmet breakfast, lunch, or dinner. We strive to be the best artisan oil producer, dedicated to making carefully crafted, sustainable, natural products.
• KITCHEN? YOU MEAN ART STUDIO: From Organic Extra Virgin Olive Oil to our AvoCoco butter substitute & Pesto Oil, La Tourangelle brings the best oils and flavors from around the world straight to your kitchen. Discover your culinary creativity with our oils!

Perfect for entertaining, this CounterArt Lazy Susan is a multi-functional piece that features a built-in mechanism that allows for a smooth rotation of its 13-inch round glass top. This serving piece is great for presenting appetizers, cakes and desserts, or even as a dining table centerpiece. The artistic design bears a remarkable resemblance to real marble and adds a distinctive style to your buffet table that will be enjoyed for years to come. Makes a beautiful housewarming, hostess or birthday gift.

Valerie Bertinelli is the host of her own daytime series Valerie’s Home Cooking and co-hosts Kids Baking Championship on the Food Network. The two-time Golden Globe award-winning actress takes her fans into her kitchen with her new cookbook Valerie’s Home Cooking (Oxmoor House, an imprint of Time Inc. Books, October 2017). Her fun flavor combinations, like Brown Sugar Sriracha Bacon Bites, Lobster BLTs, and Tomato Soup with Grilled Cheese Croutons, transform traditional classics into crave-worthy and exciting new dishes to enjoy with friends and family. 

Bertinelli first became a household name for her role as Barbara on CBS’s long-running series, One Day at a Time. Over the years, her career expanded from acting to include hosting, spokesperson, business entrepreneur and New York Times best-selling author. She has also helped develop, produce, and star in several television movies and mini-series, and in August 2012 she received a star on the Hollywood Walk of Fame. She most recently starred as Melanie Moretti in TV Land’s critically acclaimed sitcom Hot in Cleveland.

To Hanako Shimoda, recently divorced, Luciano Pavarotti is a god. To her daughter, Emily, this fixation on Pavarotti is a harmless fantasy, the byproduct of loneliness. Meeting Luciano is the story of what happens when Hanako acts on her fantasy and invites opera star Pavarotti to dinner in their Westchester County home.

Emily, with no real career plan, has gone back after college to work at her old summer job - waiting tables at the local Japanese steakhouse. Even worse than wearing a fake kimono and obi is that she's living at home with her mother. At first, her mom seems pretty much her old self - still reliving her Japanese childhood; still affecting the airs of a European sophisticate; still brewing espresso, cooking Italian, and singing arias from Rigoletto while she cleans; still idolizing Luciano Pavarotti.

But when Hanako hires Alex, a handsome Greek, to renovate the kitchen, Emily begins to worry. And when Alex, who seems to be getting very cozy with her mother, spills the secret that the renovation is in preparation for a visit from Pavarotti, Emily is thrown into a wonderfully familiar quandary: how to deal with a parent who might be losing it.

First-time novelist Anna Esaki-Smith has a wry, understated approach to the themes of assimilation, growing up, striking out on shaky ground, finding yourself - and loving your mother. Like a reflecting pool in a Japanese garden, Meeting Luciano gradually reveals the beauty of its subtle design.

In 2006, Guy Fieri premiered his first show, Guy’s Big Bite, on Food Network after winning season two of The Next Food Network Star. Today, this “culinary rock star” hosts two additional top-rated shows on the network: Diners, Drive-Ins and Dives and Tail¬gate Warriors. And on March 14, 2010, Guy made his debut as a game show host on the NBC prime¬time series Minute to Win It.

In 2011, Guy officially launched CWK (Cook¬ing with Kids; www.cwkfoundation.org), a program that encourages developing healthy eating habits to address the childhood obesity crisis, strengthen the family unit by sharing quality time in the kitchen, and as a result increase our children’s self-esteem in a fun and positive way.

Guy’s first two books were the New York Times bestselling Diners, Drive-ins, and Dives: An All-American Road Trip . . . with Recipes! and More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America’s Finest and Funkiest Joints.

Guy owns five restaurants in Northern California, including three Johnny Garlic’s and two Tex Wasabi’s, and resides in Northern California with his wife, Lori, and two boys, Hunter and Ryder.

The Ninja Master Prep Professional handles all of your chopping, food processing, and blending needs in 3 conveniently sized jars great for personal servings or for entertaining. Put the power in the palm of your hand with the versatile Master Prep Professional, which crushes ice into snow in seconds, blends frozen fruits into creamy smoothies, and chops fresh ingredients evenly. Mince, dice, chop, blend, and puree in the 16 oz. (2 cup) chopper bowl or larger 40 oz. (5 cup) processor bowl, and blend in the 48 oz. (6 cup) pitcher. 

The interchangeable 450-watt power pod quickly switches between the 48 oz. pitcher, 40 oz. processor bowl, and 16 oz. chopper bowl to allow for versatility in the kitchen. Once you are finished blending, processing, or chopping, use the convenient storage lids to keep your food fresh.

Valerie Bertinelli is the host of her own daytime series Valerie’s Home Cooking and co-hosts Kids Baking Championship on the Food Network. The two-time Golden Globe award-winning actress takes her fans into her kitchen with her new cookbook Valerie’s Home Cooking (Oxmoor House, an imprint of Time Inc. Books, October 2017). Her fun flavor combinations, like Brown Sugar Sriracha Bacon Bites, Lobster BLTs, and Tomato Soup with Grilled Cheese Croutons, transform traditional classics into crave-worthy and exciting new dishes to enjoy with friends and family. 

Bertinelli first became a household name for her role as Barbara on CBS’s long-running series, One Day at a Time. Over the years, her career expanded from acting to include hosting, spokesperson, business entrepreneur and New York Times best-selling author. She has also helped develop, produce, and star in several television movies and mini-series, and in August 2012 she received a star on the Hollywood Walk of Fame. She most recently starred as Melanie Moretti in TV Land’s critically acclaimed sitcom Hot in Cleveland.

Pops are summer's freshest frozen treats, and they're showing up in all the best places, from farmers markets to fine dining restaurants. The perfect way to make the most of ripe fruit is by suspending it in sweet ice, but Perfect Pops takes popsicles beyond fruit and juice. With 50 recipes for popsicles in creative, of-the-moment flavors, this book includes creamy pops, fancy pops reminiscent of nostalgic, luscious desserts such as chocolate pudding, and alcohol-spiked pops for adults. Techniques for making striped, swirled, layered and creamy-centered pops dipped in chocolate make this book a charming resource for mothers and crafters looking for easy kitchen projects with delicious results!

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World renowned Rao's Restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patio

The Pellegrino family knows what America wants to eat―and in Rao's On The Grill son Frank, Jr. reveals their family's summer entertaining secrets. This simple, fresh, happy cookbook features both new ideas for home chefs and great, abundant recipes for the food that the Pellegrinos make for themselves and their friends at home. Whether you have a simple kettle grill or a brand-new state-of-the-art outdoor kitchen, Rao's On The Grill will turn you on to new ways of using an ancient cooking method and will delight you with eighty new foolproof dishes to try. In Rao's On The Grill, you'll learn to:

• cook pizza on the grill
• create flavor-boosting marinades, sauces and rubs for
meat and sides
• grill vegetables to peak tenderness and char
• turn to pasta salads with grilled accents
• transform summer staples, such as seafood and corn, into
magic meals
• use your indoor cooking equipment on the grill
• keep meat juicy
• prepare the perfect I talian burger
• make your winter favorites, like Lemon Chicken and Steak
Pizzaiola, outdoors
• use your grill for dessert!

Take a trip in a sip, a journey through time and place via the cocktail glass. The libations in this intoxicating collection span some 200 years, from Europe to the Far East, and they're the drinks with the best tales to tell. Because--without a backstory--a cocktail is nothing more than spirits and mixers. But spike that drink with an anecdote about the people, places, and circumstances that influenced its creation, and imbibers are instantly transported. Step into a British officer's club in 1920s Burma to try the Pegu Club, disembark in colonial Bermuda to sample the original Dark & Stormy, or join F. Scott Fitzgerald and Cole Porter at The Ritz Hotel in Paris for a Royal Highball, among the many spirited adventures between these covers.

The book itself is like a classic cocktail, with its iconic, vintage appeal. Mixed media illustrations by award-winning Danish artist Poul Lange feature vintage bottle labels, postcards, and magazine images. The illustrations are matched with simple recipes and deeply researched backstories for a new look at the world's most iconic cocktails. 

More than a sum of its parts, Storied Sips is a book about living the good life, treating oneself to a dash of civilized escapism at the end of a busy day. Truly, there's nothing like a cocktail to strip away the dullness of the mundane, gilding an evening with a heightened glow, or adding cultured flair to a get-together with friends. Organized from light-bodied quenchers to rich, complex warmers, Storied Sips makes it easy to find cocktail inspiration any time of the year.

REVIEWS

FoodRepublic.com says: “Author Erica Duecy chronicles 200 years of tending bar and the resulting book of tales are a must-read for any cocktail aficionado.” 

“Like many other drink books, this one has cocktails along with their stories and recipes. Yet unlike others, this tiny book and its alluring collage-based illustrations is able to transport you to another time, a different era. In just a page or two the writer paints vivid pictures that allow you to hear the music of that moment, smell the smoke in that bar she's speaking of. It's a little magical.” - Maureen Petrosky, www.thekitchn.com

The Village Voice quips: “Other than luxury real estate catalogs that stir-up serious home-envy, I can’t recall reading another book that so made me want to immediately sell my “cozy, charming” apartment and buy a damn house. Why? I need kitchen cabinet space to collect the vintage barware and vessels in which the drinks in this book deserve to be served. Duecy, a first time author and deputy editor of Fodor’s Travel website, recaptures the glamour of classic cocktails by succinctly sharing the exotic, historical origin of each drink, seducing you to immediately take stock of your liquor cabinet and make a grocery list of what’s missing.”

A Picky Eater's Quest to Understand Why We Hate the Foods We Hate

“Using humor, gusto, and her sensitive if skeptical palate to great effect, Stephanie Lucianovic explains the mechanics of picky eating. She shows us why we like some foods and not others, and illuminates the mysteries of our sense of taste. It takes a picky eater to understand picky eaters, and we should all be grateful for Lucianovic’s inspired work.”—Amanda Hesser, co-founder of FOOD52.com and author of The Essential New York Times Cookbook

As a child Stephanie Lucianovic lived for years on grilled cheese and created an elaborate system for disposing of revolting food involving bookshelves, holiday centerpieces, and, later, boyfriends. She agonized not over meeting her future in-laws, but over the peaches they served her. As an adult, this picky eater found herself in the most unlikely of circumstances: a graduate of culinary school who became a cheesemonger and then a food writer. Along the way, she realized just how common her plight was. It wasn’t surprising to discover that picky eating is an issue for millions of kids, but who knew there are even support groups for adults who can’t overcome it? Yet remarkably little is known about the science of picky eating, and cultural and historical questions abound. Are picky eaters destined to ascend to a higher plane of existence, and what happens when picky eaters fall in love or go to restaurants? How can you tell if you’re a “supertaster”? How does the gag reflex affect pickiness (and what secrets do sword swallowers impart to help overcome it)?

“Hilarious and honest, Suffering Succotash is a fascinating read if you’ve ever gagged on your greens (or know someone who has).”—Heather Cocks and Jessica Morgan, authors of Spoiled and founders of GoFugYourself.com

Suffering Succotash is a wide-angle look into the world of picky eating, told by a writer who’s been in the culinary trenches. With wit and charm, through visits to laboratories specializing in genetic analysis, attempts to infiltrate the inner workings of a “feeding” clinic, and interviews with fellow picky eaters and adventurous foodies young and old, Stephanie explores her own food phobias and gets to the bottom of what repulses us about certain foods, what it really means to be a picky eater, and what we can do about it.

“As a diner who will gladly eat the eyeballs off a shrimp, but who recoils in horror at the site of a raisin in an oatmeal cookie, I adored Suffering Succotash. Stephanie Lucianovic's charming and hilarious exploration of why we hate the foods we hate is packed to the gills with research on everything from sword-swallowers to supertasters and yet reads like a guilty pleasure. I couldn't put it down."—Suzanne Morrison, author of Yoga Bitch 

"Lucianovic proves that hanging out with a picky eater doesn't have to be torture--do not judge the picky eater, just laugh as she learns to enjoy cruciferous vegetables."—Beth Lisick, author of Helping Me Help Myself and co-creator of Porchlight Storytelling Series

From the host of the Food Network’s Cooking for Real and Home Made in America, and frequent guest on Rachael Ray and Today, here is Sunny Anderson's debut cookbook, featuring American classics, made her way.

In Sunny's Kitchen, Sunny draws on her family roots in the Carolinas, her travels across the globe in a military family, and her years catering while a radio DJ. Her recipes are as bold and spicy as her palette and she welcomes you into her kitchen with an array of comfort foods. Sunny gives you the whole world in just a few bites: her southern Slow ‘n’ Low Ribs, a bit of Germany in her currywurst-inspired Pork Burgers with Spicy Ketchup, Asian influences in Spicy Noodle Bowls, and a classic Shrimp and Andouille Boil from New Orleans. Drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients, Sunny shows you how to make every meal a homecoming.

• Promotes healthy cholesterol and triglyceride levels
• Avocado oil is rich in oleic acid, an omega-9 essential fatty acid
• Supports healthy skin, joints and connective tissues

Swanson Avocado Oil is a beneficial source of monounsaturated fats, essential fatty acids (especially the omega-9 oleic acid) and vitamin E. It's also very expensive for use as a culinary oil. For those who want the benefits of avocado oil but don't like the cost or flavor associated with kitchen use, we're pleased to offer our new Avocado Oil softgels made with certified organic avocado oil. Enjoy all the benefits without incurring all of the cost!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.