Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

    Full-color photographs.

    Children as young as three years old and as old as eight become head chef while an adult serves as guide and helper. Extensively classroom- and home-tested, these recipes are designed to inspire an early appreciation for creative, wholesome food. Whimsical watercolor critters and pictorial versions of each recipe will help the young cook understand and delight in the process. Just consider all that can be explored in the kitchen: counting, reading readiness, science awareness, self-confidence, patience, and, importantly, food literacy. Pizza, after all, does not come “from a telephone.”

    This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped.You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients - duck - including the traditional method for duck confit plus two new, easier variations.Other recipes include such gems as Chestnut and Cèpe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text.Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food.Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.

    In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing drinks, and heavenly desserts. Complete with delectable menu suggestions for both casual family dining and elegant entertaining, filled with helpful notes on creating a well stocked pantry, and illustrated with gorgeous, full color photographs, Madhur Jaffrey's Quick and Easy Indian Cookinghelps make the fabulous flavors of India a satisfying part of any cook's everyday repertoire.

    With insightful information on spices, herbs, and chilies, and what exactly a curry is, as well as 100 mouth-watering recipes, it shares the secrets the author has learnt from curry lovers and cooks.

    Includes over 150 simple whole food recipes with tips on how to adapt dishes for baby. Index, glossary and nutritional analysis of recipes as well as tips on starting solids, packing lunchboxes and eating organically.

    Everything the cook longs for is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces. Extensive sidebars - profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from fascinating old recipes - make this an indispensable, lively volume. Winner of a James Beard Award and a Julia Child Award!

    Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

    They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

    In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food.Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon App?tit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.

    Tour.

    This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

    This cookbook contains the most-requested recipes from the world's most popular Theme Parks--Walt Disney World and Disneyland.

    By now widely acknowledged as one of the hottest chefs of the nineties, Chicago's award-winning Charlie Trotter is noted for his inventiveness and imagination in the preparation and presentation of food. This stunning feat of culinary artistry first presented Trotter's unique cuisine in what has become his trademark opulent style.

    His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.

    An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

    A Taste of Puero Rico is the first major cookbook in years to celebrate the vibrant foods of Puerto Rico, from hearty classics to today's new, light creations. Culinary professional Yvonne Ortiz captures the very best of island cooking in 200 recipes for every course. Adapted for the modern kitchen but completely authentic, these wonderful dishes, bursting with tropical tastes, bring a rich and diverse culinary heritage to your table.

    Intertwined with colorful family lore, bits of nostalgia, and cooking tips, the recipes are drawn from Martha Pearl Villas' sacred black cookbook, compiled over decades.

    This collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

    From Jordanian meat pie to North African couscous, the traditional and the exotic are fully explored. 250 recipes. 240 photos.

    20 illustrations. 2 colors throughout.

    This book reveals the secrets of his new style.

    InMesa Mexicana,they offer their unique, interpretations of the tastes of coastal Mexico with a bold, colorful cuisine that excites the palate and satisfies our yen for earthy, rustic flavors, minus the heaviness of most standard fare. Best of all, the very healthy and inexpensive recipes in Mesa Mexicana can be made at home with minimal,fuss. There are salads, salsas, grilled meats and fish,the greatest collection of taco recipes in print, as well as the delicious vegetable dishes the authors are famed for-Braised Cauliflower with Parsley and Lime, Roasted Parsnips and Carrots with Cumin, and Red, White, or Green Rice. Desserts include a sensational Lime Coconut Pie and fabulous frozen treats, including Kahlúa chip ice Cream and Tamarind ice. There are also cooling beverages such as Limeade with Chia Seeds, the Border Sunset, and of course, a stellar margarita.

    Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table.Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including…Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.

    Grillers will go on a culinary journey to a world of imaginative foods that add excitement and adventure to life. "Their enthusiasm for good times and good grilling is catching".--Publishers Weekly.

    A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for over 50 years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food year-round at the vineyard. Hosting a parade of American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu's Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and over 150 core recipes that have emerged from her kitchen. Peppered with over 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend.

    You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito!

    Welcome Home for the Holidays Cookbook shares our favorite recipes like chicken-rosemary casserole and 14-layer (really!) chocolate cake. You'll also find clever ideas for gingerbread cookie bowls and handprint aprons, lots of family traditions, tips and, of course, memories. Just the gift for everyone on your list!

    250 tested recipes, many from L.A. restaurants. More than 27,000 copies in print.

    Includes: Appetizers, Pasta, Vegetables, Chicken, Chinese, Italian, Mexican, Chocolate Cookies & Brownies, Cakes, Desserts, Holiday Recipes, Garnishes. Step by step instructions, helpful how to photographs & a delectable picture of the finished dish.

    

    Includes The Hershey Story, Cakes, Cookie Jar Favorites, Pies and Tarts, Decadent Desserts, Holiday recipes, Breads, and light low fat low cholesterol desserts

    Vegan (pronounced VEE gun) vegetarians not only don't eat meat, but they also don't eat milk and dairy products or eggs. Unfortunately for vegans, there have been few cookbooks to choose from, until now.Simply Heavenly! is jam-packed with vegan recipes, including basic recipes for using wheat gluten to make un-chicken and un-beef. American favorites are made vegan, including Unchicken Noodle Soup and Barbecue Unchicken, and there are plenty of recipes for beans, grains, lentils, and vegetables.

    A heapin' helpin' of hillbilly vittles! Illustrated and indexed.

    The book includes dietary exchanges and current facts to dispel many misleading nutrition myths. 85 full-color photographs.

    Author Perla Meyers teaches busy cooks the secrets of a well-stocked kitchen and shows how to use the seasonal marketplace to prepare the freshest foods. Perla's practical tips and tempting recipes combine to make cooking on the spur of the moment a delicious experience.The Secrets Of A Well-Stocked Kitchen RevealedDried pastas, beans, and mushrooms in the pantryFresh eggs and Yogurt in the refrigeratorCrisp produce in the vegetable binVanilla beans and cocoa in the baking cabinetSavory Dishes With 6 Ingredients Or LessZucchini Frittata with ParmesanSoft Polenta with Braised Leeks and MascarponeGrilled Chicken Breasts with Chinese Mustard and Honey GlazePan-Seared Salmon with Creme Fraiche, Shallot, and Chive SauceOn The Table In Under 30 MinutesFettuccine in Smoked Salmon and Chive Essence Shallot and Herb-Infused Lamb Chops Seared Swordfish with a Puree of Sweet-and-Spicy PeppersSimple Sweet EndingsCatalan Bittersweet Chocolate, Orange, and Pine Nut TartPeach Gratin with Creamy Pecan CrumbleOven-Baked Rice Pudding with Lemon and Raisins

    Combined with the best bread-baking tricks and troubleshooting tips, these recipes are perfect for sharing. Each is fully tested on more than 40 makes and models of bread machines.

    Rich in history and shaped by innovation, these 99 recipes represent a blend of centuries of delicate variation and their refinements of modern cooking techniques.

    America's master of delicious cooking brings you over 200 of the tastiest, healthiest recipes ever created.

    New York Times best-selling author Debbi Fields presents 100 new dessert recipes featuring her favorite ingredient -- chocolate! Each creation kitchen-tested and photographed in scrumptious color.

    Color photographs and plans for an eighteenth century party bring colonial cooking to life.

    In Soup Suppers, Arthur Schwartz provides everything you need to know to turn a simple soup into a sensational meal.His chapters are conveniently organized by main ingredient and feature recipes that offer something for everyone. Here are new recipes for soups from around the world as well as favorites from just around the block, all made equally accessible to American cooks and their kitchens. Here you will find everything from simple, homey dishes like Chicken Gumbo, Fresh Tomato Soup, and Chili con Carne to such adventuresome departures from the everyday as Porcini, Potato, and Barley Soup; Thai Shrimp Soup; and Moroccan Harira with Chick-peas.In addition to the soups themselves, Arthur Schwartz provides recipes for accompaniments--breads, salads, appetizers, and desserts--that make his already hearty soups complete meals. Bruschetta, Popovers, and Walnut Onion Muffins are easy to prepare and delicious on the side of a soup, as are healthy recipes for Celery and Parmesan Salad, Marinated Mushrooms, and String Beans with Garlic and Sesame Oil. There is no better way to end a meal than with Arthur Schwartz's recipes for desserts, including Oatmeal Lace Cookies, Blueberry Apple Crumble, and Swedish Almond Cake.Presented in the relaxed and friendly manner for which Arthur Schwartz is known, Soup Suppers offers a versatile and satisfying, wholesome and hearty approach to home-cooked meals.

    Also known as quick breads, they're easy to prepare, requiring no kneading, no yeast, and no long waiting time. Even more perfect, they're light-tasting and delicious, just right as a dessert or snack to accompany a pot of fresh coffee or afternoon tea.This delightful collection includes recipes for both sweet and savory teabreads, with recipes that range from the traditional to the sublimely imaginative and new.Sweet Teabreads: Banana Chocolate Chip Loaf, Blueberry Almond Bread, Chocolate Chocolate-Chunk Bread, Cranberry Orange Oat Bread, Fresh Pineapple Macadamia Nut Bread, Spiced Apple Raisin Walnut TeabreadSavory Teabreads: Basil Sun-Dried Tomato Bread, Cheddar Bacon Corn Bread, Tricolor Pesto Tomato Bread, Zucchini Cheddar LoafHealthier Teabreads: Applesauce Gingerbread, Double Bran Bread, Cocoa Buttermilk Teabread, Two-Tone Corn Bran Bread, Whole Wheat Irish Soda BreadComplete with recipes for delectable spreads to accompany the teabreads, this irresistable collection provides dozens of easy, delicious baking projects to fit any occasion or mood.

    

    It was at the great plantations gracing the banks of the Mississippi River that most Cajun and Creole cuisine developed. With influences from the Native Americans, French, Spanish, English, Africans, Germans and Italians, the cuisine of South Louisiana is recognized worldwide. In this book filled with more than 300 recipes and 150 full-color photographs, Chef Folse documented the masterpieces of plantation kitchens. The 300-year-old story of Louisiana's cuisine and cultures is also told in this book. Savor the history and recipes of those great mansions of Louisiana.

    Now Canadian Living brings you a brand-new batch of delicious muffin recipes with that irresistible fresh-from-the-oven flavour. Wake up to the wonderful sweet taste of Raspberry Streusel Muffins and a big glass of just-squeezed orange juice. When it's time for lunch, bite into a savoury Tuna Salad Muffin or serve up kid-style Surprise Cornmeal Muffins. You'll find all your favourites here, along with dozens of tasty new creations - including Mini Smoked Salmon Muffins for relaxed entertaining. When it's time for something sweet, nothing beats freshly baked cookies, squares or an easy one-pan cake. They'll all featured here, too - along with helpful tips on equipment, baking basics, storage and freezing, and much, much more.

    Here, Jay Solomon transforms beans into exciting an adventurous meals. The humble legume inspires a delicious array of soups, salads, entrees, and side dishes. From the shores of the Mediterranean to the islands of the Caribbean, from the American Southwest to South America, and from Africa to Asia, these updated and delicious meatless bean dishes include: ·Jamaican Red Pea Soup ·Saint Lucian Pumpkin and White Bean Soup ·Creole Veggie and Red Bean Jambalaya ·Mediterranean Couscous and Lentil Salad ·Pesto Navy Bean Soup with Red Bell Peppers ·Warm Quinoa, Corn, and Cranberry Salad ·Native American Posole ·West African Groundnut Stew Each recipe includes a complete nutritional breakdown.Author Biography: Jay Solomon is the bestselling author of Vegetarian Rice Cuisine, Vegetarian Soup Cuisine, Lean Bean Cuisine, Seven Pillars of Health, and Great Bowls of Fire (all from Prima). A chef and restaurateur, he is a frequent contributor to several magazines, including Vegetarian Times and Restaurant USA.

    Now Claire's new cookbook enables cooks to re-create the same rich-tasting, low-fat, meatless meals in their own kitchens.

    For those interested in the science of baking, the Hows and Whys are explained in lucid and down-to-earth detail. This book promises to enchant and satisfy cookie fans everywhere.

    Just by being in the kitchen, they learn math skills, time management, measurements and equivalents, safety skills, responsibility and a sense that they have to clean up after themselves. At the same time they keep their ethnic cookery heritage alive for the next generation to enjoy." Vanessa Parham has been teaching children and grown-ups how to cook, together, for more than twenty-eight years. This book, written expressly for children age five and above and their grown-up helpers, is especially for those never exposed to cooking techniques and those interested in learning about African-American cuisine, Creole and Cajun dishes, African, Native American and Caribbean dishes as well as any persons who collect unique cookbooks for themselves or give them as gifts. The print is large, easy to understand and there's only one recipe per page. Ingredients and equipment needed are all clearly spelled out. Cooking directions are highlighted under the caption "How To Make It". Children learn about kitchen safety while helping to prepare snack, breakfast, lunch and dinner dishes. Additional chapters accent recipes of Creole & Cajun, American-Indian, Caribbean and African heritage. Holiday dishes are presented with special attention on African-American celebrations such as Kwanzaa and Juneteenth. Of special interest to children and their adult helpers are the two chapters devoted to George Washington Carver's sweet potato and peanut recipes.

    Food's wildly successful cookbooks, this fun guide applies his fast and easy cooking style to a wide range of sinfully delicious cookies--from Ultimate Chocolate Chunk to Lemon Cheesecake Squares. Divided by cookie types, this book includes tips and secrets like how to mail cookies, plus a special section just for kids.

    "artfully crafted....fine research....a true joy to read" --The Book Review

    The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks.Beautiful photographs, interesting facts, original illustrations and delicious recipes capture the special flavor of each state.

    National ad/promo. Tour.

    500 Fat-Free Recipes is the only cookbook to offer convenient, delicious, nonfat recipes each with one gram of fat or less-as well as a complete guide to reducing the fat in your diet. Finally, here's a one-stop resource for healthy eating. Schlesinger began a dramatic reduction of her family's fat and cholesterol intake ten years ago as part of a program to reverse her husband's chronic heart disease. Finding hundreds of lowfat recipes-but very few nonfat recipes-she began her own culinary experiments. The result is a remarkable collection of dishes utilizing the freshest produce, zesty seasonings, and unusual combinations instead of added fat and fat-laden ingredients. Here is a plethora of prize edibles for breakfast, lunch, dinner, and snack time. You'll find Pear-Cinnamon Muffins, Baked French Toast, Spinach Fettucini with ShiitakeTomato Sauce, Red Pepper Mini-Pizzas, Black Bean Lasagna, Cocoa Cake-all with one gram of fat or less. There's even a special section on dressings, sauces, and relishes. Schlesinger also offers the tools you need to manage daily fat consumption. She explains the role of fat as necessary nutrient and potential health hazard, shows how to estimate how much fat you truly need, and includes tips on how to eat out on a low-fat diet, make the mostof frozen meals, season dishes without fat, and shop for nonfat products. A nutritional-content analysis follows each recipe. With Schlesinger's help, you can control the fat in your diet (and still occasionally indulge in the higher-fat foods you crave) Here are five hundred delectable reasons to get with the program and start to safeguard your family's well-being today. The recipes in 500 Fat-Free Recipes are so good, people won't even suspect they're healthy!

    This richly illustrated, full-color guide features more than 80 recipes.

    50,000 first printing. $50,000 ad/promo.

    With The Passover Table, what was once a challenge becomes a delight. Here are more than forty delicious recipes, both traditional and modern, for celebrating the holiday, organizing seders, and preparing meals throughout the Passover week. Susan R. Friedland offers marvelous and reliable versions of all the classic fare, including Matzo Balls and Chicken Soup, Gefilte Fish, and Borscht, as well as contemporary dishes to update your Passover table, such as Spinach Pie, Turkish Sweet and Sour Artichokes, and Tangine of Chicken.With its thorough explanations, lavish full-color photography, and delicious recipes, The Passover Table is the only book you need to celebrate the beloved and joyous commemoration of the Exodus.

    Bonnie Stern, Canada's premier cookbook author, and the Heart and Stroke Foundation, Canada's leading authority on the prevention of heart disease and stroke, team up to produce the most comprehensive book on light and healthy cooking.  Inside you'll find over 200 tempting recipes including Appetizers and Soups like Hummos with Sesame and White Bean Soup with Salad Salsa; Main Courses such as Roast Turkey Breast with Rosemary and Garlic and Provencal Fish Stew with Rouille; wonderful Salads include Black Bean, Corn and Rice Salad; and scrumptious Desserts like Chocolate Angel Food Cake with Chocolate Sauce.

    Former proprietor of the world famous Moulin de Mougins in the south of France near Cannes, a restaurant with two stars in the Michelin guide, he was not content to leave vegetables where they are so often consigned by classical French cuisine--as a garnish to accompany meats or fish--but explored all their culinary possibilities. The result is "Roger Vergé's Vegetables in the French Style, " a tribute to his love affair with vegetables. It contains 150 recipes for sauces, soups, salads, gratins, terrines, and other ways of bringing out the natural goodness of high-quality produce. Recipe headnotes and sidebars add scores of exciting cooking and serving ideas, encouraging improvisation. Section introductions provide important advice on how to choose the best vegetables in the market. An extensive appendix details the classic methods of vegetable cookery--poaching, sweating, braising, frying, and baking--as well as today's favored methods--steaming, stir-frying, and grilling. One hundred color photographs show elegant and simple finished dishes as well as succulent fresh vegetables.

    From hors d'oeuvres to eight complete dinner party menus, this book presents over two hundred fat-free recipes for holidays and special occasions.

    From rich cheese soup and yellow seafood mole, to sea bass in green sauce and plantain tamales with seafood stuffing, this cookbook contains 190 recipes for lighter, health-conscious eating.

    These recipes are straight from Amish kitchens and have been handed down from generation to generation. Canning the Amish Way also contains a section of Amish home remedies for simple ailments as well as charming illustrations and Amish poems and sayings.

    Whether you're a dedicated hunter or a cook who buys game from a game farm, you'll enjoy this mouthwatering collection of recipes. The book is divided into sections based on the menu approach. There are sections for appetizers; main dishes; soups, stews and chilies; and a detailed section on sausages and smokehouse specialties. Helpful photo sequences throughout the book show you how to prepare complex recipes.No matter whether you're a first-time deer stalker, a dedicated waterfowler, or a cook who buys game from a grocery store or game farm, there's sure to be a recipe in this book that will help you savor the incomparable flavors of the wild harvest.

    Over 600 made from scratch recipes that please the appetite and are easy on the food budget. You'll get a whole section on canning and food preparation. The Amish long known for their originality in the kitchen, share their favorites with you. If you desire originality, if you respect authenticity, if the Amish style cooking satisfies your taste palate -- Cooking With The Horse & Buggy People is for you.Contains 14 Complete Sections: Breads, Cakes, Cookies, Desserts, Pies, Salads, Main Dishes, Soups, Cereal, Candy, Miscellaneous, Drinks, Canning, Home Remedies & Preparing Wild Game, Index.

    Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious. For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entree. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac. When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce. Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu featuresratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice. So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol o); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks. This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight. Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors. Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet

    Savor:- Lasagna Primavera- Lasagna with Asparagus, Basil, and Parmesan- Spinach Lasagna with Bolognese Meat Sauce- Polenta Lasagna with Arugula and Smoked Mozzarella- Elegant Pesto Lasagna- Potato Lasagna with Spinach, Mushrooms, and Gruyère- Nana's Lasagna with Tiny Meatballs- Lasagna with Veal Sauce and Saffron Béchamel- Lasagna with Shrimp and Sun-Dried Tomato SauceTailored for today's tastes and good-sense nutrition, these delicious yet uncomplicated recipes often feature low-fat cheeses and sauces. Other recipes showcase such tasty alternatives to traditional noodles as polenta or thinly sliced potatoes. Busy cooks will appreciate the step-by-step instructions, do-ahead preparation tips, and baking techniques that ensure perfect results every time.For one-dish meals that are easy, affordable, and elegant, look no further than this tantalizing collection of mouthwatering recipes.

    Learn to cook the same foods that Addy loved in 1864 — peach cobbler, hoppin' John, and more—  with this cookbook filled with big, beautiful photographs, easy to follow recipes, and tips of having an 1860s party.

    Recipes include Pumpkin-Almond Custard, Corn Fritters with Peanut Dipping Sauce, and Risotto with Asparagus. The book also includes complete nutritional information.

    Each recipe has been home tested to ensure its accuracy. Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. This handsome 8 1/2 X 11 inch book also includes photographs of the restaurant's elegant decor and surroundings. Significantly, Breakfast At Brennan's And Dinner Too is much more than a collection of recipes. In a tribute to its founder, the late Owen Edward Brennan, Brennan's shares with the reader its accurate history and legacy. This informative narrative is inclusive of old clippings, unique illustrations and nostalgic memorabilia. - A great gift for any occasion!

    Shares advice on cooking, including tips on saving time, and provides recipes for appetizers, soups, pasta, main dishes, side dishes, breads, and desserts.

    In 2001, the Elmwood tea room became the first North American tea room to be included in the prestigious guide to Best Tea Places published by the British Tea Council. Now in its 7th edition, this collection of 12 tea menus and 65 recipes is found in tea room kitchens across America. It serves as a useful tool for tea lovers, innkeepers, and tea room chefs who are looking for a guidebook to begin their own custom of celebrating afternoon tea. Complete with color photography, this perfect gift book contains a tea menu for each month of the year.

    A GRAT COOKBOOK FULL OF RECIPES FROM ARKANSAS--BAMH

    Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.

    Providing a number of useful recipes for potato-related dishes, this book is illustrated throughout with colour photographs.

    With foolproof instructions for the beginning baker, anyone can rise to the occasion. Organized as a month-by-month almanac, this book offers 140 interesting recipes from around the world. Includes recipes for every season and every occasion, placing special emphasis on ethnic favorites.

    Among the 300 full-color photographs are 70 landscape scenes, 150 pictures of prepared dishes, and 90 close-ups of ingredients. 150 maps.

    In this superbly illustrated collection, exciting new chef Peter Conistis presents the best and most delicious of Greek regional cuisine - all with a contemporary twist. Here you'll find the early marrying of flavor and aroma, the crisp tang of traditional seasonings, and the freshest ingredients drawn from the land and sea.Greek Cuisine - the New Classics updates many familiar favorites - such as Moussaka of Eggplant, Seared Scallops and Taramasalata, Pastichio of Tomato Noodles, Lamb and Smoked Eggplant, and Chocolate Fig Baklava - as well as delicious dishes inspired by the cooking found in small villages and towns throughout Greece. This is the perfect introduction to a great Mediterranean cuisine.

    40 photos.

    From fresh salads to stunning desserts, the cookbook showcases the freshest and most nutritious ingredients. 80 full-color photos.

    Clifford A. Wright, a writer for Gourmet and other magazines, presents more than 160 recipes that are perfect for today's hectic, on-the-go lifestyle. Each meal is easy to prepare, light and healthy, using readily available ingedients.

    

    Collected by Elizabeth Candler Graham, great-great-granddaughter of the founder of the Coca Cola "RM" company, some of the recipes are family secrets, drawn from the private papers of the Candler family.

    At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks.Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985.Here is a sampling:-- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as "the boardinghouse meal under a crust")-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout with Smoky Bacon and Hazelnuts, Spring Crappies with Morels-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and WalnutsIn this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.

    Helen Chen learned how to cook simple, homestyle Chinese food from her mother, Joyce Chen, founder of the successful cookware company that bears her name.All your favorite Chinese dishes are here -- Peking Ravioli; Cold Noodles, Szechuan Style; Moo Shi Pork; and Sweet and Sour Shrimp-along with new classics -- Shanghai-style Pork Chops; Crystal Shrimp; and Steamed Salmon with Black Beans, And because the Chinese don't use a lot of oil when they cook at home, these dishes are far lower in fat than Chinese food served in restaurants. These recipes rely on stir-frying more than deep-frying, steaming more than roasting, and on readily available supermarket ingredients, and they use far less meat in favor of more fresh vegetables.If you love Chinese food for its quick cooking, economy, taste, nutrition, and variety, then you'll love having Helen Chen by your side.

    -- Builds upon the success of Bread Machine Bounty with another 100 kitchen-tested recipes.-- Recipes accommodate 1-and 1 1/2-pound loaves.-- Complete information on bread machines, ingredients, and bread-baking know-how.

    It's hard to say which is more important. Villagers might go to church once or twice a week, but they visit the boulangerie two or three times a day, buying baguettes fresh out of the oven for every meal. The French are a nation of bread-eaters, but not of home bread-makers. They buy their bread from boulangeries, each one an institution, each with a devoted, discerning clientele. But with the recent advent of modern bakery chains, the venerable boulangerie - almost as old as France herself - is under threat, and with it, the French craft of bread-making. Boulangerie invites you inside a French bakery to savor its smells, its bustle, its history. Author Paul Rambali has talked to boulangers - artisan bakers of bread, brioches, and croissants - and patissiers - artists who create cream-filled eclairs and glistening fruit tarts - to capture the passion that drives them to bake a baguette with a perfect crust, or to try to improve on the flavor of a strawberry. It's a story of devoted and exacting craftsmanship, and of centuries of culinary ingenuity, told with flair and sympathy for what may be the sunset on a golden harvest.

    Whether you want to add just a touch of heat to your meals or you’re a chilehead who craves a really fiery dish, this little pocket-size cookbook packs a punch.

    This inspired collection will delight breakfast fans and recruit new ones with cozy beginnings such as Blueberry Banana Pancakes, Classic Sour Cream Waffles, Sugar-Dusted Strawberry Crepes, Poached Eggs Provencal, Olive Oil Roasted Potatoes, Curried Vegetable Hash, and Buckwheat Buttermilk Biscuits. Each recipe is desired to go quickly from counter or stovetop to table and features fresh ingredients that celebrate the season. Greet an April morning with Spring Herb Omelets and Lemon Cornmeal Shortcakes. Summer mornings light up with Sparkling Strawberries and Grapefruit accompanied by delicate Crepes with Cherry Preserves and Toasted Almonds. Chilly autumn days begin beautifully with Banana Walnut Muffins and Eggs Creole, and cold winter mornings heat up quickly with steaming mugs of hot cocoa and savory Bacon, Egg, and Potato Pie. From the simple to the sublime, Ken Haedrich presents a wholesome, utterly delicious array of meals to begin each day of the year.

    In short, fusion cooking means combining ingredients and techniques from around the world to achieve exciting flavors.Fusion Food Cookbook celebrates the new American cuisine, in which distinctive seasonings and cooking styles from Asia, Mexico, the American Southwest, New Orleans, the Caribbean, and the Mediterranean are incorporated into familiar home cooking. Highlighting the vivid flavors of these diverse ethnic and regional traditions, authors Hugh Carpenter and Teri Sandison define a major trend in American cooking, showing us how to mix and match seasonings and cooking techniques and encouraging us to be more creative in our own cooking.The 150 flavor-intense recipes in Fusion Food Cookbook require no hard-to-find ingredients or special equipment. More than 100 color photographs by acclaimed food and wine photographer Teri Sandison capture the vivid colors and cross-cultural style of the inspired recipes.