Ever since supermodel and actress Carol Alt shared her secret with the world—that she’s become the healthiest, slimmest, and most energetic she’s ever been by converting to a raw food lifestyle—
she’s been getting enthusiastic feedback from people wanting to know more about this revolutionary movement.

In this highly anticipated follow-up to her breakout success, Eating in the Raw, Carol presents easy, everyday raw food recipes, more stories about people who have adopted a raw diet, and new information about the practical considerations of this healthy way of life. The Raw 50 contains all of Carol’s favorite raw recipes—
10 breakfasts, 10 lunches, 10 dinners, 10 snacks, and 10 drinks. There are dishes for every taste and every time of day, including Vanilla Avocado Milk, Red Leaf Salad with Arugula Pesto Dressing, Red Pepper Curry Soup, Romaine Avocado Burritos, and Red Beet Ravioli Stuffed with Tarragon “Goat” Cheese. There’s even a delicious Raw Pizza, as well as tempting desserts like Lemon Ginger Coconut Tart and Frozen Watermelon Cheesecake.

With complete menus for lunches and dinners, plenty of useful advice on choosing ingredients and essential equiptment, and easy-reference lists of staple foods for any raw kitchen, The Raw 50 is the ideal go-to guide for anyone ready to experience the life-changing benefits of eating in the raw.

About the Author
For more than two decades, Carol Alt has been one of the world’s most recognizable names and faces. In addition to being the first American to be the face of Lancôme and gracing the cover of more than 700 magazines, she has made calendars, posters, and exercise videos, all of which have sold millions of copies. An accomplished spokesperson and frequent guest on talk shows, she has acted on stage and television and in more than 65 movies. Visit her website www.carolalt.com.

A talented film producer adds to his growing culinary work by launching the first of many cook-alogues about cities where he has filmed and feasted. The site this first time is Florence and environs, where he filmed his beloved A Room with a View. In fact, the 70 recipes are almost incidental to Merchant’s gastronomic tour of the area, the accompanying photography, and tales of the film’s near disasters and final successes. Scouting for locations starts, of course, with a meal; the actual shoot is enhanced by, yes, yet more feasts and Merchant’s impromptu dinners. The dishes reflect very simple Tuscan fare with more than a few of the author’s improvisations. A passionate and personal reflection on movies and meals. Barbara Jacobs
–This text refers to an out of print or unavailable edition of this title.

Book Description
NOW IN PAPERBACK

“Florence is a worthy setting for Ismail Merchant, whether filming or feasting. He is the very model of a Renaissance man. . . . When Catherine de Médicis married the King of France, she brought her Florentine cooks with her and introduced Paris to the essentials of Tuscan cuisine: the simple harmony of the best and most fresh of every ingredient. Like Catherine, Ismail opens new worlds to his friends, his guests, and his audiences.” —Dame Maggie Smith

Ismail Merchant’s lively account of the filming of the hugely successful A Room with a View is really a song in praise of the Tuscan table. Through vivid prose and extraordinary photographs, Merchant enables the reader to fully experience Tuscan cuisine—whether dining at Florence’s famous Il Cavallino restaurant or in the stately Villa Maiano, whether enjoying a picnic spread out on a hillside or sampling the fruit and vegetables fresh from the farms that give Tuscan cooking its incomparable quality. To satisfy readers’ inevitable hunger, Merchant provides 70 recipes, from antipasti to desserts, that can be prepared successfully in any kitchen, anywhere.

The Il Fornaio Pasta Deck features delectable pasta recipes from every region of Italy. Enjoy well-loved meat, fish, and vegetarian dishes customized for the home cook.
Includes
- Trenette con Pesto alla Genovese – Pasta ribbons with pesto, green beans, and potatoes
- Pici con Salsiccia – Hand-twisted noodles with a sausage sauce
- Farfalle al Salmone – Bow-tie pasta in a smoked salmon, caper, and brandy cream sauce
- And more!

About the Author
Michael Lamotte is a San Francisco-based photographer whose photographs have appeared in Bon App tit, Esquire, Sunset, and other notable publications, as well as in prominent national advertising campaigns and three other cookbooks. Maurizio Mazzon , a native of the Veneto region, developed his extensive knowledge of Italian cuisines working at various restaurants throughout Italy and the U.S. He began his career at Il Fornaio in 1989 and is now vice president and executive chef, over

The first comprehensive book on Mexican wines published in English. Dimitri Tchelistcheff was technical director at Bodegas Santo Tomas, oldest winery in Baja. A historical Prologue is provided by Dr. Enrique Ferro. Each winery is described in an “Essentials” section listing location, contacts, size, production and winemaker. History, winemaker notes and vineyard and fermentation techniques are included along with tasting notes and suggested food matches. Chapters on Wine Terms, Grapes of Baja, Wine Festivals and Events assist the visitor, as well as sections on where to eat, rest and read more about this exciting region; plus how to get there and what to see in the wine producing valleys. Ideal for any wine enthusiast or armchair traveler.

About the Author
Ralph Amey teaches wine appreciation classes, leads wine tours in California and Mexico, and regularly writes articles on all aspects of wine. He holds a PhD in Chemistry and teaches at Occidental College in Los Angeles. A certified Wine Educator (CWE) and member of the Society of Wine Educators (SWE) for 20 years, Ralph Amey is a founding member of the SoCal Chapter of SWE, and is its current President.

About the Author

You might think that all Italian food is very high in calories and fat, but this cookbook shows that it is possible to enjoy all the flavors of Italian cuisine while maintaining a healthy, low-fat eating plan.