Tells the history of champagne and the tale of how the go-to celebratory drink of our time made its way to the United States, thanks to the controversial figure of Charles "Champagne Charlie" Heidsieck.276 pp.
Martinson gathers recipes from Elsie Henderson, the longtime and last cook for the Kaufmann family, along with Henderson's memories of life at Fallingwater and her encounters with the Kaufmanns, John Heinz, Senator Ted Kennedy, and Frank Lloyd Wright, among others. Also includes recipes from chef Robert Sendall, cooking instructor Jane Citron, and Mary Ann Moreau, former chef of the Fallingwater Café. Artful photographs of food, architecture, landscape, and the family and guests who visited Fallingwater round out the collection.189 pp.
Demystifies the complex lives of plants and provides readers with an elucidating journey into their inner and outer workings.270 pp.
Offers explanations and illustrations of the sequential blooms of ornamental perennials as a tool for garden design.301 pp.
In her third cookbook, Sallie Ann Robinson brings readers to the dinner table in South Carolina's Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing.191 pp.