Watermelon Gazpacho. Bruschetta. Southern-Style Buttermilk Fried Chicken. The words alone seem to satisfy the need we feel for simplicity, the pleasure of familiar flavors. Acclaimed chef and proprietor Jeffrey Paige of Cotton restaurant in Manchester, New Hampshire, takes “comfort food” as his mantra. Cotton opened in 2000 and soon became a culinary destination, recommended in publications such as the New York Times and Bon Appétit. Its neighborly feel, extensive wine list, award-winning martinis, and emphasis on high-quality, fresh, local ingredients, all make it a place that is indeed not to be missed. With this collection of recipes, Paige shares twenty-five menu favorites from Cotton. Open to any page, and you'll immediately see how simple simplicity can be. You'll be cooking in no time!home and abroad.

Jeffrey Paige has been garnering attention and accolades since he achieved his first position as executive chef at age twenty-one. His work has been written about in such publications as Bon Appétit, National Geographic Traveler, and the New York Times, among many others, and he has been featured on NPR and several television programs, including the Food Network and ABC's Good Morning America with Julia Child. His previous cookbooks are Cooking in the Shaker Spirit, co-authored with James Haller, and The Shaker Kitchen. Paige lives in Manchester, New Hampshire with his wife and business partner, Peaches.

Blueberries have long conjured New England summers, and apples evoked New England autumns now it is time to add grapes and honey to our sense of the region, and to experience all their flavors year-round. In Wine & Dine with New Hampshire, Carla Snow offers an in-depth look at New Hampshire's award-winning wines, ciders, and meads, and the pioneer companies who create them: Candia Vineyards, Farnum Hill Ciders, Flag Hill Winery and Distillery, Jewell Towne Vineyards, LaBelle Winery, Piscassic Pond Winery, and Zorvino Vineyards. Thanks to advances in hybridization, with cold tolerant grape varietals developed at wineries and universities, winemaking is now possible even in New Hampshire's relatively chilly climate. Apple orchards have evolved to explore the marvelous potential of cider apples at peak ripeness. Meanwhile, the August tradition of meadmaking, which involves the fermentation of honey, is seeing a resurgence. Illustrated with stunning color photography, and winery labels, and featuring recipes created specifically to pair with or incorporate the beverages described, Wine & Dine with New Hampshire delivers the good news that New Hampshire viniculture and its sister arts are making a splash at home and abroad. 

Carla Snow has more than twenty years of restaurant experience. She studied at the prestigious Le Cordon Bleu in Australia, earning both Culinary and Sommeliers certificates. Snow moved to Bordeaux and then the Rhône, to apprentice with the world's best winemakers. Upon returning to her home state, New Hampshire, Snow began selecting wines for the area's finest restaurants and stores. Now the owner of A Grape Affair, she creates fun, entertaining, educational events, ensuring wines are approachable by removing the "intimidation factor" of wine selection. Snow lives in Portsmouth, New Hampshire with her husband and daughter.