While Missoni clothes have been handed down by fashionistas since the 1970s and are covetable and prized, Francesco Maccapani Missoni, the son of designer Angela Missoni, feels the same way about the family's distinctive recipes. With a healthy respect for tradition, Francesco has collected his parents' and grandparents' favorites. For the first time, The Missoni Family Cookbook chronicles the Missoni culinary tradition, making these delicious, well-guarded family recipes available to the home cook. Beyond the glitz and glamour of the family known so well through fashion, you can now be at home-and a tavola-with the Missonis.

Are you enamored with the delicious, spicy taste of Panamanian food? Well, surely you're not alone. People everywhere fall in love with Panama dishes every day! But will you be able to bring their unique tastes into your home? Yes! The recipes in this cookbook will guide the way. The cuisine of Panama reflects the influences of numerous ethnic groups, including the African, Spanish, Afro-Antillean and Amerindian, who are native to Panama. In fact, you'll even find burger joints and kosher restaurants in Panama, reflecting the infusion of other ideas on the foods and cooking in Panama. Most of the foods in Panama trace to Spanish and other European colonists who fused their own recipes with the Caribbean foods native to Panama. Rice is often used, in everything from side dishes to drinks and desserts. Fish, chicken and beef are also staples, as are corn and plantains. Soup is popular in Panama, especially their national dish, Sancocho, which is made with rice and chicken. In cafes, Panamanian breakfasts consist of fried treats made with bread, corn and meat, along with cheeses, coffee and orange juice. For lunch, dishes made with rice, meat, fish, coconut and vegetables are served most everywhere. Panamanians usually eat lighter meals on weekdays, but that doesn't mean the meals aren't SO tasty. Try a recipe today...

Churchill is well-known for his hearty appetite and love of food. This book gives a fascinating insight into what he ate during the Second World War, containing over 250 delicious recipes created by his personal cook, Georgina Landemare. From mouthwatering cakes, biscuits and puddings, to healthy salads and warming soups, it revives some forgotten British classics and traditional French fare. Including timeless recipes still popular today (coq au vin, potato salad, and chocolate cake) as well as some more unusual concoctions (Cervelles Connaught, or ‘curried brains’), it reveals the food that sustained Churchill during his ‘finest hour.’

Contains a foreword by Tara Cox, Executive Managing Editor at Rachael Ray Every Day magazine Includes an introduction to SPAM®, as well as its history and the road to world-wide fame With a growing trend in out-of-the-box dishes and flavors, SPAM® is the perfect ingredient to incorporate in new and updated ways Features over 100 one-of-a-kind recipes for every meal of the day, including musubi, ramen, breakfast skillet, and more The first and only official SPAM® cookbook licensed by Hormel® filled with easy-to-follow instructions and high-quality photography

Sometimes compared to the Saint-Tropez of Brigitte Bardot in the 1950s, Comporta, with its relaxed pace and artistic community, is the ideal destination for those looking to wander off course. It’s the newfound favorite of personalities such as Jacques Grange, Farida Khelfa, François Dumas, the Espírito Santo family, and Madonna, who shares photographs of taking her kids to the beach and horseback riding in the dunes of nearby Carvalhal on weekends. This fishing village boasts swaths of beaches, patchworks of rice paddies, and an ecosystem filled with storks and frogs, all a serene backdrop for the striking homes found there: rustic cabanas and thatched-roof huts reflecting the carefree lifestyle that has become Comporta’s hallmark. This distinctive setting challenges the minds of architects and designers, yielding unique spaces that delightfully blur the line between interior and exterior. Within these pages, the region’s characteristic cobalt blue is reflected from the sky and sea to the walls, shutters, and design pieces that adorn its homes, both picturesque and bold. Discover the beauty and joy of simplicity with Comporta Bliss

In The Impossible Collection of Whiskey, bestselling spirits writer Clay Risen unpacks the history of this storied drink, inviting the reader to tour some of the world’s most famed distilleries and their finest bottles. From the best Scotch of the Scottish Highlands to Kentucky’s finest Bourbon, Risen’s selection of 100 unparalleled whiskeys come from age-old makers as well as trailblazers of the craft distilling movement that has swept across the globe. Here are whiskeys selected not only for their exquisite flavor but also for rarity, age, flavor, and innovation. Bottles from countries with nascent whiskey markets, such as India and the Czech Republic, sit beside old American classics like Pappy Van Winkle and some of the rarest, most coveted bottles on the market. Risen marvels at bottles like Ireland’s Midleton Very Rare 45 Year Old, the oldest, most expensive Irish whiskey in the world. Together, these 100 bottles comprise a collection of whiskeys so exclusive that no one could ever assemble them all under one roof. A must-have for the library of any true whiskey connoisseur, The Impossible Collection of Whiskey is a carefully crafted homage to a liquor long revered as the “water of life.”

“Incredibly delectable panini variations . . . I couldn’t believe how ravenous I was when I finished flipping through the pages.” —Ree Drummond, #1 New York Times–bestselling author of The Pioneer Woman Cooks In over 200 recipes and 100 color photographs, Kathy Strah shows how to use this versatile kitchen appliance to make not just sandwiches and panini but also dozens of main-course easy-to-prepare meals great for busy home cooks and families. Kathy includes classics like Croque Monsieur and Reuben panini as well as imaginative creations like a Grilled Asparagus and Prosciutto panini and Chipotle Chicken Quesadillas. There are smaller appetizer panini as well, and a host of breakfast and brunch sandwiches. Beyond the panini, she creatively uses the panini press to make such things as chicken satay, jerk pork tenderloin, and even grilled fish tacos. An inventive chapter on desserts includes an amazing way to make homemade ice-cream cones in a panini machine, along with after-dinner options such as Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds. Home cooks will find inspiration on every page, and with clear recipe instructions and ample advice included throughout, The Ultimate Panini Press Cookbook is the first and last word on making the most of a home panini press or countertop grill. “Cover[s] such basics as appliance features and functions, ingredients, tools, and how-to-use recommendations. Dividing her 205 recipes by protein categories, [the author] borrows from almost every cuisine to fashion paninis (and other grilled foodstuffs) that accommodate a wide variety of kids’ and adults’ tastes.” —Booklist