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Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.

Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.

Meals will never be the same again!

What puts the snap in gingersnaps? How do you bake the perfect pinwheel? What’s the secret to foolproof friands? Discover these answers and more with Field Guide to Cookies, a handy pocket reference to more than 100 cookie recipes, complete with helpful baking notes and fascinating historical trivia (the first known brownie recipe was published in the 1897 Sears, Roebuck catalog!).

Field Guide to Cookies includes traditional favorites and exotic treats from all over the world—everything from spritzgebäck to madeleines. Each cookie is photographed in glorious full color, with step-by-step instructions on how to prepare, bake, serve, and store your creations. With Field Guide to Cookies in your pantry, delicious home-baked confections are just minutes away!

ANITA CHU is a graduate of Tante Marie’s Professional Pastry program and a former baker for Bittersweet Chocolate Café. She channels her love of baking, writing, and photography on her award-winning Web site, Dessert First. She lives in San Francisco.

Quirk’s popular Field Guide series has taught readers how to identify stains, gestures, fruits and vegetables, meats, and even power tools. Now it’s time to kick back and relax-with Field Guide to Cocktails.

Here are recipes for more than 200 libations, from tried-and-true classics like the Tom Collins and the Fuzzy Navel to contemporary favorites like the Caipirinha and the Añejo Highball. In addition to recipes and suggested food pairings (try extra-sharp cheddar cheese with that Gin and Tonic!), you’ll also learn the fascinating histories of your favorite cocktails (the Bellini, for instance, was created at the legendary Harry’s Bar in Venice).

Of course, no field guide would be complete without photographs-this one has more than 200 gorgeous full-color images. So whether you’re trying to identify a trendy new drink or planning a cocktail party, Field Guide to Cocktails is the only mixology book you’ll ever need. Drink up!

Writer and bartender ROB CHIRICO lives in Greenfield, Massachusetts.

What puts the crunch in buttercrunch toffee? How do you cook the perfect raspberry chocolate truffle? What’s the secret to making lollipops and lemon drops? Discover these answers and more in Field Guide to Candy, a handy pocket reference to more than 100 recipes, complete with serving suggestions and fascinating historical trivia (in the 1940s, gumdrop cakes were among the most popular desserts in America).

Field Guide to Candy includes traditional favorites and exotic treats from all over the world, everything from peanut butter cups and salt-water taffy to Pastelia (Greek honey candy) and Turkish Delight. Each candy is photographed in glorious full color, with step-by-step instructions on how to prepare, make, serve, and store your creations. Yummy homemade confections are just minutes away with Field Guide to Candy in your pantry!

ANITA CHU is a graduate of Tante Marie’s Professional Pastry program and a former baker for Bittersweet Chocolate Café. Her first book, Field Guide to Cookies, received praise from Slate, the New York Times, the Chicago Tribune, Martha Stewart’s Everyday Food, the San Francisco Chronicle, chef and author Mark Bittman, and Entertainment Weekly. She lives in San Francisco.

Jokes Every Man Should Know was the sleeper success of Quirk’s Spring 2008 list. Its companion volume, Stuff Every Man Should Know, performed equally well. Now we are proud to unveil Recipes Every Man Should Know, which features the same pocket-size hardcover format and a wealth of easy-to-make recipes, valuable kitchen skills, and tips for guys navigating the kitchen.

Now guys will have all the essentials covered:

    * Coffee, Eggs & Breakfast Classics
    * Sandwiches, Burgers & Snacks
    * Meat & Potato Dinners
    * Bacon, Beer & Bar Food
    * Chocolate, Cheesecake & More!

With an elegant design and affordable $9.95 price point, these Recipes will be an irresistible gift for hungry dads, grads, and men of all ages.

SUSAN RUSSO makes a killer mac ‘n’ cheese and shares recipes, stories, and photos at her popular food blog, Food Blogga. She lives in San Diego.

BRETT COHEN is the author of Stuff Every Man Should Know and has perfected the art of making the ten-minute No-Bake Cheesecake. He lives in Philadelphia.

Food Network star Sandra Lee presents 70 favorite recipes from her best-selling cookbooks, including Dijon Chicken and Mushrooms, Pumpkin Ravioli in Brown Butter, French Apple-Raisin Sandwiches, and Gooey Mud Pie. Sandra’s stress-free recipes combine both store-bought and fresh ingredients to create gourmet-tasting meals in no time. The perfect gift for busy moms!

SANDRA LEE is the best-selling author of the Semi-Homemade Cooking series, which has sold more than 250,000 copies. She is the host of Semi-Homemade Cooking with Sandra Lee on the Food Network.