From the first daffodils of April to the last marigolds of September, this exquisite book by a renowned lifestyle writer offers information and inspiration for creating simple yet distinctive gardens and bouquets. Arranged as a weekly diary featuring Bailey's own stunning full-color photographs, it offers invaluable tips and advice for both the experienced and the novice gardener on topics ranging from planting perennial bed to making potpourri.

Lee Bailey's first book -- a winner of the Tastemaker Award for Best Cookbook of the Year -- combines extraordinary full-color photographs with mouth-watering recipes, all geared to the country weekend. Here are clear, easy-to-follow recipes, style hints, and full menus for everything from a simple back porch meal to dinner beneath a breathtaking sunset. A lifestyle classic, Lee Bailey's Country Weekends is an invitation to browse, to dream, or to create an unforgettable feast.

This personal book of flowers bears Lee Bailey's special touch. Color photographs taken by Mr. Bailey himself and simple gardening and bouquet-making ideas make this seasonal look at flowers a unique gift book. 150 full-color photographs.

Bailey gives recipes for a taste of local flavor as he visits friends across the country, including Sullivan's Island.

Lee went to California and put together menus that vividly capture the personalities of 23 wineries. There are two trademark special sections: one offers the best recipes from the wine country's most talented chefs; the other, simple guidelines and thoughts on serving wine. 250 full-color photographs.

A collection of the best recipes of Natchez together with menus; photographed in nineteen of the city's majestic antebellum plantations. With descriptions of the plantations.

Lee Bailey, who grew up in New Orleans, teamed up with renowned restaurateur Ella Brennan to create 18 fabulous menus of stylish food that anyone can make and enjoy. He combines these with a delightful and memorable tour of the city's justly famous houses. Full-color photographs.

The author's sixth book is a collection of 32 sophisticated yet easy menus featuring soup as a main course. Delicious recipes for both hot- and cold-weather soups are accompanied by unusual appetizers, tasty breads, and luscious desserts.

Discusses and illustrates ideas for small bouquets from spring through fall that emphasize quick, simple arrangements