"You put it in the freezer, so when you transfer it to the boiling water it doesn't feel a thing. I suppose that this is how I've felt recently. I've been in so

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w

Other than that it tastes delicious with butter, what do you know about the knobbily-armoured, scarlet creature staring back at you from your fancy dinner plate

"Macmillan doesn't shy away from difficult questions about addiction and recovery and, rightly, doesn't answer them ... this is a bold, timely and searching pla

“Lobster is served three ways in this fascinating book: by fisherman, scientist and the crustaceans themselves. . . . Corson, who worked aboard commercial lob