And she has an important message for Americans today. . .to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish�to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable�to the more experienced cook: have fun improvising and creating your own versions of traditional dishesand to all of us: above all, enjoy the pleasures of the table.In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed�in shorthand form�by innumerable variations that are easily made once the basics are understood.For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time DeviledRabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.In all, there are more than 800 recipes, including the variations�from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.

    Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

    The Art of Mexican Cooking  is a brilliant exploration of one of the world's  truly great cuisine, including more than 200  extraordinary recipes, many for dishes previously  unknown north of the border, as well as more than 50  evocative illustrations and 150  photographs.These dishes, favorites throughout Mexico,  range from sophisticated to pure and simple; all  share an amazing depth of taste. Aficionados will  go to great lengths to duplicate the authentic  dishes (and Kennedy tells them exactly how), but  here too there is a wealth of less complicated  recipes for the casual cook who longs for the  unmistakable flavors of soul-warming  cuisine.Kennedy shares the secrets of true Mexican  flavor: balancing chile flavors with a little salt  and acid, for instance, or charring them to round  out their flavor; broiling tomatoes to bring out  their character, or using cumin for a light  accent. By using Kennedy's kitchen wisdom and advice  and carefully selecting tropical produce that is  now readily available in most American markets,  American cooks can at last serve truly authentic  Mexican food.

    From Warm Potato Salad with Herbed Vinaigrette to Lamb Stew in White Wine to Pear Clafoutis, Wells admits her preference for hearty, homey bistro dishes. Through clearly written recipes, Wells encourages cooks to buy the best ingredients and turn them into fragrant, warming dishes. Each recipe has a note telling where it came from and alluding to its flavor. Pithy quotes throughout the book relate to bistro style--in cooking, serving, and eating--and historical quotations give a cultural connotation. Wine choices reach deep into the heart of France, from a crisp white from Provence such as a Chateau Simone with lamb, to a good Côtes du Rhone (Cru du Coudelet) with guinea hen. From the introduction to the last dessert recipe (for Prunes in Red Wine), Bistro Cooking is sure to please not just the novice in the kitchen, but the experienced cook as well. --Susan Loomis, Amazon.co.uk

    Included in each large-form at volume are gorgeous food and landscape photographs.

    Cookbook collectors are familiar with the acclaimed author.

    -- Muffins, loaves, biscuits, scones & quick breads-- No yeast required

    200 line drawings.

    -- Every square pictured in full color-- All can be frozen

    A quaintly illustrated, quality book that makes the perfect gift.

    Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook containing more than 125 recipes, arranged seasonally.

    Included in each large-format volume are gorgeous foodand landscape photographs.

    Along with 150 traditional recipes, the book offers a glossary of ingredients, equipment, techniques, and a list of mail-order sources to provide all the background necessary to prepare these dishes.

    This book is the first of its kind to tell the 300-year-old history of Cajun and Creole cuisine with traditional recipes to carry the flavor of the Cajuns and Creoles into the '90s. Chef Folse provides the history behind each dish, adding depth to the inherent traditions of those who created them. More than 250 recipes are featured in this 352-page cookbook.

    From the name that generations have grown to trust.This new paperback edition brings together the tools we need to prepare quick and nutritious meals and includes nutritional information with every recipe. More than 150 color photos, step-by-step drawings, and easy-to-use charts make this the complete cookbook for the busy 90s!

    45 color photos.

    On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight—an experience that put him off turkey for years.   When he finally returned to the nation’s favorite bird, it was with remarkable vigor and creativity. Beard on Birds reflects this passion with expertly crafted dishes that will appeal to a modern twenty-first-century palate. The definitive classic equips home cooks with the skills and techniques they need to artfully prepare chicken, turkey, duck, goose, and more. With more than two hundred recipes ranging from squab to stuffing and from quiche to quail, Beard on Birds will banish boring and bland poultry dishes forever.   Whether you’re cooking an intimate dinner or a Thanksgiving feast, Beard’s good humor and simple-yet-elegant recipes are sure to stand the test of time.

    Working with Bryan Miller, Pierre Franey devised more than 250 brilliant recipes combining the best of French country cooking with contemporary flavors and favorite American ingredients for marvelous meals that are easy to prepare, elegant, and healthful. All of the dishes in this superb cookbook -- from hot appetizers to cold soufflés -- can be made in less than an hour. Provençal Seafood Stew, Peppered Salmon with Onion Compote, Duck Braised in Red Wine and Thyme, Pork Chops Basque Style, Corn and Pepper Fritters, Ziti with Prosciutto and Tomato Sauce, and Bittersweet Chocolate and Cherry Soufflé are just a few examples of Franey's stylish and flavorful fare.With clear instructions, helpful sidebars, and sixty-five line drawings illustrating special cooking techniques such as boning a leg of lamb and trimming an artichoke, this groundbreaking book continues to set the standard for fast and delicious cooking.From the Trade Paperback edition.

    Chapters follow with inspiring recipes for every occasion. Enjoy dazzling cookies and breathtaking brownies. Timeless cakes, cheesecakes, and pies will make your family and guests swoon. Broaden your chocolate horizons with delicate candies and elegant ideas for holidays and celebrations.

    

    Today this definitive volume continues to be one of the best resources for tapas, meze, pasta, paella, kebabs -- all of the dishes that contribute to the vast, sensuous, sunny spirit of Mediterranean cooking. With more than 300 recipes from Europe, North Africa, and the Middle East, "The Mediterranean Kitchen" captures the incredible range of techniques and flavors that wonderfully describe this delicious cuisine.

    Provides advice on making pies and includes recipes for pie crusts and pies featuring fruit, nuts, chocolate, coffee, and eggs.

    

    Pen-and-ink drawings.

    From the author of The Best of De Gustibus. Color photos.

    Food writer Scharfenberg has gathered together hundreds of Germany's traditional and regional specialties, prefacing each recipe with notes on the origin and cultural and culinary background of the dish. He has sought out little-known regional creations and resurrected unfairly forgotten dishes; there are contemporary versions of traditional favorites as well as classic renditions. Scharfenberg's readable style and sense of humor add to the appeal of the book.

    Two hundred original recipes feature Crabtree & Evelyn condiments and prepared foods. 200 illustrations, 40 in full color.

    Most of the recipes were learned by the author from her grandmother, Frances Fleming Hunter, a cook whose caf� was in the little Mississippi town of Hollandale.Kathy Starr compiled these recipes as a tribute to her grandmother, whom she remembers amid big pots of greens and vegetables that were bubbling on the stove as she stirred up the cornbread."Hunger," she says, "was something the black family had to conquer, and it was a must that simple foods make a delicious meal. My grandma, even today, can tell you stories of how proud she felt about her sister Malindy, who would walk up out of the cotton field and find company sitting on the steps and then would take a shelf of nothing and make the best meal you ever tasted."While this cookbook does preserve the foodways of southern African Americans of the past, the recipes are food traditions that live today in the rural South. The author has also included recipes that are traditional treatments of more recently available foods, such as lobster with cornbread stuffing.

    

    Gathers recipes for appetizers, salads, and main dishes featuring beef, and tells how to grill, broil, roast, bake, saute, panfry, stir-fry, and braise beef.

    150 recipes in all!

    

    Includes techniques for the beginner and experienced professional.

    The ebook edition is divided into four parts: Part 1, The Basics covers Herbs, Spices, Flavorings, Stocks & Soups, Sauces, Milk, Cheese & Eggs and Fats & Oils; Part 2, Meat, Poultry & Fish covers Fish, Shellfish, Poultry & Game Birds, and Meat & Charcuterie; Part 3, Vegetables, Pasta & Grains covers Vegetables, Mushrooms, Grains & Legumes and Pasta; and Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Every chapter offers an overview of the food covered and explains how to choose, prepare, store, cook and present it. Recipes are included wherever an important cooking technique requires a specific example – carefully chosen not only to illustrate a particular dish but to illuminate a way of cooking. Included in each part is a guide to cooking equipment, a glossary of culinary terms and the original reference bibliography. The print edition’s original, extensive food grouping and step-by-step groundbreaking photography has been digitized and continues to clearly illustrate the topics and techniques covered in the text. Comprehensive, authoritative and practical, La Varenne Pratique, Part 1, The Basics, is a complete primer on the fundamentals of good cooking including detailed recipes.

    Each recipe uses quality ingredients and represents the diverse cultures and lifestyles f the Los Angeles community.

    After outlining the proper equipment and basic ingredients, the book teaches readers to create a basic cream puff pastry, flaky doughs, sweet doughs, and cookie doughs. Step-by-step instructions are accompanied by photographs or line drawings for added clarity.Among the more than 200 recipes are Triple Orange Cake, Peach and Raspberry Cobbler, and Cranberry Pecan Pie, plus fondants, creams, caramels, glazes, syrups, and sauces for finishing and a chapter on decoration. Nick Malgieri's Perfect Pastry is the faithful companion to novice and advanced bakers alike.

    Repackaged and updated with full-color photographs! Proceeds support the community projects of the Junior League of El Paso, Inc.

    More than 50 two-color line drawings.

    It's a great BLT, new-style grilled fish, and old-style brisket. It's exactly the type of food you like to eat.

    To give you superb results from your cooking - and to help you enjoy your success - is why we created this book.

    The Christmas Kitchen is a superb specialty cookbook filled with gifts from the kitchen as well as inventive menus, party ideas, and countless tips. 16 pages of full-color photographs; 100 line drawings.

    Simple easy-to-follow recipes explain how to dehydrate food at home, and store it, and pack it along on your next camping trip.

    "Flavors of Hungary" is a classic guide to old world Hungarian cooking, including recipes and lore from master cook Charlotte Biro.

    150 full-color photographs.

    We've put some tried and true favorites on paper and asked some old hands to test them. Here, then, are family specialties for all to share. Enjoy! One of 12 cookbooks from Amish kitchens! The recipes in this series overflow with the good, old-fashioned food which comes from some of the world's best cooks. These handsome cookbooks have sold more than 800,000 copies!

    Contains favorite recipes from Martha White's test kitchen. Illustrated and indexed.

    

    A collection of traditional Nova Scotia recipes, the book remains extremely popular today and has proven to be a practical guide as well as a delight for armchair cooks. Besides providing easy-to-use recipes for the province's traditional dishes, Marie Nightingale also tells the stories of the people who prepared this unique cuisine.This fortieth anniversary edition includes an updated look throughout, a foreword from Chef Michael Howell at Tempest Restaurant, and a new introduction from the author on the book's incredible and long-lasting success.

    From Great-Grandma's Christmas Goose to traditional plum pudding, this treasury of homespun recipes harks back to the days when the kitchen was the center of family life. Interwoven among over 250 recipes are nostalgic recollections, stories, poems, charming drawings, and antique photographs that evoke an era of simpler ways and a relaxed pace.

    With step-by-step instructions and full color pictures, this is the complete guide to cooking spicy dishes from all parts of the world.

    Recipes from a French Herb Garden captures the full breadth and sublety of French food showing how the simplest fare becomes haute cuisine when enhanced with the vitality of herbs.The recipes are simple to prepare and show the variety of uses to which both familiar and unusual herbs can be put. Illustrated.

    An encyclopedia of over 4400 recipes with more than 500 color photos.

    Charming illustrations, hand-lettered text.

    From the renowned author of Chinese Technique and Ken Hom's East Meets West Cuisine, here is the first cookbook to explore the exciting new cuisine of Hong Kong, a light and gloriously favorful melange of traditional Asian and Western tastes.

    Presents a collection of favorite family cakes, offering more than forty recipes, information on baking and ingredients, and a chapter on ice cream.

    A Tabasco Community Cookbook Regional Award Winner, it includes 30 enticing menus with exquisite photographs and an emphasis on fresh ingredients. Laissez les bon temps roulez!