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The fly fisherman is a unique breed of sportsman--he loves the sparkle of sunlight dancing off a trout stream, the surreal beauty of a mayfly hatch on a spring day, and the heart-thumping eruption of a surface strike by a large trout. Here Peter Kaminsky writes about the angler's passion and his pur... More

Fishing For Dummies, UK Edition, provides you with a thorough introduction to all types of fishing - sea fishing, game fishing, and coarse fishing. This authoritative covers everything you need to know about this fantastic sport, including instruction on: Identifying the key species of fish found w... More

Raise your fly fishing game Cast like a pro, catch like a champion All-new guide to the very best places to fish Welcome to a wonderful sport Some say fly fishing requires the delicate touch of a surgeon and the spirit of a Zen master. But, honestly, you can forget about all that. All you really ne... More

For many of us the idea of healthy eating equals bland food, calorie counting, and general joylessness. Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability. Now Peter Kaminsky--who has written cookbooks with four-star chefs (for example... More

The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes. Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that ... More

From Top Chef Masters and Iron Chef America contestant, restaurateur, and type 2 diabetic Franklin Becker comes an exciting collection of recipes highlighting good fats—from sources such as nut oils, olive oil, fish, and avocados—and their important role in maintaining good health with delicious fla... More

Long before award-winning chef Michel Richard made his first cÔte de boeuf or prepared his first foie gras terrine, he was a pastry chef. In Los Angeles, pastry lovers lined up outside his bakeshop on Wilshire Boulevard, waiting to enjoy the breads and treats they'd heard were the best in town, may... More

Learn to cook one thing exceptionally well and you open the door to a multitude of possibilities, with no need for special equipment or fussy techniques. That&’s the premise of this book. Ned Baldwin, a home cook who taught himself to be an excellent chef, sees no reason why anyone else can&’t do th... More

Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood... More

Four-star chef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at how the dynamic of great taste is achieved. By putting into plain language the thoughts that a chef has when he or she creates a recipe, The Elements of Taste has forged a revolu... More

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle´s, braises to bread pudding.Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect... More

Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann ... More

Between Thanksgiving and the Super Bowl, it’s party season in America. During these months, many of us invite friends and family into our homes to celebrate with foods that entertain, satisfy, and impress. Great appetizers can help break the ice and jumpstart a party. In The Party Begins with Bacon,... More

A trailblazing chef reinvents the art of cooking over fire.Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained i... More

Senator Chuck Hagel has long been admired by his colleagues on both sides of the Senate floor for his honesty, integrity, and common-sense approach to the challenges of our times. The Los Angeles Times has praised his "bold positions on foreign policy and national security" and wondered, "What's not... More

Make fishing easier and more rewarding every time you pick up your rod and reelNo one can promise that you will catch fish all the time. For as long as we've been catching fish, fish have been outsmarting us. But there are tips and pointers that even the most seasoned anglers can pick up!Fishing For... More

STELLAR COOKOUT SIDES Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Cor... More

Grow an Asian Stir Fry Garden, a Mediterranean Vegetable Garden, a Latin-Caribbean Sofrito Garden, and more with this “guide for yard-to-table foodies” (The New York Times).Even urban dwellers, with little more than a balcony or tiny backyard or windowsill, can grow their own food, thanks to Patti M... More

One of the world's most celebrated bakers in America shares his insider's secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time--and inexpensively.Bien Cuit introduces a new approach to a proudly old-fashioned way of baking brea... More

With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing... More