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|  | Bread, Bread, Bread by Ann Morris, Ken Heyman
Color photographs and a simple text show us the many different kinds of bread people eat around the world, while we also glimpse at their culture. AUTHOR: Ann Morris, Ken Heyman
PUBLISHER: HarperCollins Children's Book Group
FORMAT: Paperback
CATEGORY: Cooking & Food 
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 | Wine Lover's Cookbook by John Ash, Paul Franz-Moore, Sid Goldstein
This book aims to demystify what wine to serve with what, taking into consideration the huge increase in global cuisines and the broad range of foods available. It covers 16 different varieties of wine (champagne, Cabernet, Sauternes, etc.) and pairs each one with the basic ingredients it complements. Smoked pork chops with sauerkraut, for example, go well with a Reisling, while an Asian seafood dish might require a Pinot Noir. AUTHOR: John Ash, Paul Franz-Moore, Sid Goldstein
PUBLISHER: Chronicle Books LLC
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | SWAT Teams by Robert L. Snow
A look at Special Weapons and Tactics teams, which were formed after the 1966 Texas Tower massacre. AUTHOR: Robert L. Snow
PUBLISHER: Perseus Publishing
FORMAT: Paperback
CATEGORY: Current Affairs
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 | Fannie Flagg's Original Whistle Stop Cafe Cookbook by Fannie Flagg
Description not available.A cookbook of hearty Southern food encompasses more than 150 recipes for such classic dishes as Fried Okra, Candied Yams, Lemon Ice Box Pie, Beaten Biscuits, Skinless Fried Chicken, Black-eyed Peas, Fried Catfish, and, of course, Fried Green Tomatoes. Reprint. AUTHOR: Fannie Flagg
PUBLISHER: Ballantine Books
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | Red, White & Greens by Faith Willinger
Authentic Italian vegetable recipes for American cooks, including informative surveys of each vegetable and how it is used. Includes Carmignano Fennel Seed-Spiced Dried Figs, Torquato`s Rice and Cabbage Soup, Pantelleria Potato Salad, and Garlicky Artichoke Spaghetti. AUTHOR: Faith Willinger
PUBLISHER: HarperTrade
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | Whisk(e)y Lexicon by Gunter Mattei, Russell Stockman, Stefan Gabanyi
Stefan Gabanyi's fascinating text presents information alphabetically by subject, including both the traditional and new whisk(e)y-producing regions of the world, different types of whisk(e)y, production methods, distillers, bottlers, parent companies, and individual brands - from single malts and classic blends to increasingly popular single-barrel bourbons. The intriguing history of whisk(e)y is woven throughout, as is the most up-to-date information, including the most recent developments in the industry and a complete listing of brands and companies by country. With so much information, and more than 500 charming illustrations by Gunter Mattei, this handsome volume is a must-have for all whisk(e)y lovers. AUTHOR: Gunter Mattei, Russell Stockman, Stefan Gabanyi
PUBLISHER: Abbeville Press, Incorporated
FORMAT: Hardcover
CATEGORY: Cooking & Food
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