Corkscrews: Screwpulls And Imitators
The finest corkscrew ever designed is a gadget called the Screwpull. Actually there are three excellent models of Screwpull and there are some Screwpull imitators that work pretty well. At the center of the concept is an extra-long, wire helix with an extra wide spiral and an extra sharp tip for piercing corks.
Nation’s Restaurant News
A classic trade publication, this glossy color tabloid comes out 50 times per year and is fat with trends and much more.
Wine Advocate
Robert Parker is the most influential individual in the wine world. He and his associates taste thousands of wines each year, and that’s pretty much all you’ll find in this newsletter.
Wine Spectator
There is a special issue devoted to their Restaurant Grand Award Winners, another on the Top 100 wines of the Year, and another on Great Wine Values.
All About Beer
Easily the leading beer magazine, each of the six issues per year contains features about different beer types, breweries, the interesting characters who make it, places to drink it, beer and food matching, the politics influencing the marketplace and more.
Bon Appetit
A big, sumptuous feast of recipes and ideas, drool inducing photos, probing interviews, memoirs, travel, tips on technique, culinaria, restaurant guides, product reviews, what to drink, trends, pop culture, and eternal culture.
Cook’s Illustrated
This is a great cooking magazine. The authors have grown from a really good magazine that people in the know swore by, to a great website, to a TV show, and have recently added another magazine.
DIY Cocktails: A Simple Guide To Creating Your Own Signature Drinks By Marcia Simmons & Jonas Halpren
I own several bartending guides and I’ve seen many others, but I have never seen anything like this.
The Foie Gras Wars: A Story Of The World’s Fiercest Food Battle By Mark Caro
Rich, complex, not like any other liver, more akin to eating a stick of the richest buttery cream cheese imaginable.
The Tummy Trilogy By Calvin Trillin
The Tummy Trilogy is actually three books in one, all long out of print, but occasionally available used.
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising By Kari Underly
The best teachers can address the novice and still educate the expert, and that is exactly what Kari Underly does in this fine guide.
The New Wine Country Cookbook: Recipes from California’s Central Coast By Brigit Binns
This beautiful book whisks readers back to a lyrical time when California was a simpler place?? before it overflowed with too many people seeking Paradise?? to a fertile region nestled between Monterey and Santa Barbara.
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork By Ryan Farr With Brigit Binns
Farr is a classically trained chef, butcher, and butchery instructor, at his 4505 Meats in San Francisco. In three chapters, Beef, Pork, and Lamb, he demonstrates his craft in hundreds of photographs.
The Cook and the Butcher: Juicy Recipes, Butcher’s Wisdom, and Expert Tips by Brigit Binns
Four chapters: Beef, Pork, Lamb, Veal. A lifetime of incredible recipes for cooks who are bored with the same old same old.
The Great Meat Cookbook by Bruce Aidells Review
Bruce Aidells has been a working butcher. He founded a sausage company and I’ll bet you’ve seen Aidells Sausages on your grocery shelves.