Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.

Reinventing Food charts Ferran Adria's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.

Featuring 125 seminal cookbooks from the last 100 years, Cookbook Book is a celebration of the world's most beautiful, influential and informative cookbooks.

My Usual Table is a love letter to the great restaurants that have changed the way we eat-- from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award winning writer Colman Andrews.

For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called "molecular gastronomy."

In My Usual Table, Andrews interweaves his own story--from growing up in the sunset years of Hollywood's golden age to traveling the world in pursuit of great food--with tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food.

America is a melting pot, a fact reflected nowhere better than in kitchen pantries. The American palette is as diverse as the cultures that make it up. So, what does America taste like? The Taste of America is an anthology of edible Americana, the first and only compendium of the best food made in the USA-from Alabama to Wisconsin and everywhere in between. Written by James Beard-award winning food writer and passionate eater Colman Andrews, the book features everything from the best fresh ingredients and artisanal products to regional delicacies and multi-national brands. The Taste of America reveals 250 of the best regional products from coast to coast, such as Humboldt Fog Cheese, Blue Point Oysters, Granola, Ruby Red Grapefruit, Junior Mints, Meyer Lemons, Kreuz's Sausage, Maple Syrup, Anson Mills Grits, Whoopie Pies, and more. Never before has a book reflected American food culture so clearly, and at the same time been so entertaining, well-researched and fascinating to read. Structured by chapters according to food type-including snacks, dairy, condiments, drinks, meat, baked goods, and desserts-each entry reveals the product's unique history and production methods and highlights their greatest producers. The Taste of America includes 125 color drawings and an extensive index with a directory providing details of how to buy or order each product. The book is the perfect gift for anyone who loves American food.