A visually stunning guide to the emerging kitchen garden culture— combining home-grown ingredients with globally influenced tastes!  More

The essential guide for chocoholics everywhere, with information on the world’s best chocolates, including information on how they’re made.  More

If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you…  More

Chocolate is so much more than mere food, and Chocolate Bar is so much more than a typical cookbook. It is a fun philosophy, a style manual of sorts, a declaration of principles on baking, drinking, dining, entertaining, and living with chocolate. Complete with beautiful 4-color photos, Chocolate Bar will inspire readers to throw their own swinging soirees, design decadent tasting events and mix the perfect chocolate martini.  More

The Cheese Companion is a comprehensive, authoritative, full-color guide to purchasing, storing, serving, and enjoying over 106 of the finest cheeses from around the globe. Beautiful, four-color photographs accompany every entry, and illustrate the cheese-making process.  More

The appeal of lavender extends beyond its familiar fragrance to the rich yet delicate flavor it bestows to a variety of foods. This foremost collection of lavender recipes reveals the multitude of ways that this incredibly versatile herb can be used to enhance everyday ingredients with its unique, light taste.  More

In this handsome sequel to the original City Tavern Cookbook, the chef of America’s earliest gourmet restaurant, focuses on the baked goods and sweets that must have pleased the signers of the Declaration of Independence as much as they delight modern palates.  More

Step back in time and taste America’s heritage with 200 authentic and delicious recipes by international chef/restaurateur Walter Staib, whose vision and talent have helped preserve Philadelphia’s landmark eatery.  More

Philadelphia’s Le Bec-Fin restaurant consistently garners top ratings in national rankings. In Georges Perrier’s Le Bec-Fin Recipes , in answer to patron demand, the famous chef and proprietor reveals his secrets for making more than 100 of his celebrated dishes, such as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon.  More