It contains more than 100 recipes, from barbecued bourbon chicken to beach crab cakes and blueberry bread pudding. It also includes gardening advice, how to cook with herbs and how to remedy bee stings.

    Fully-updated and double the size of the original, this new edition boasts 22 chapters covering 1,000 foolproof recipes. 40% new recipes pack this 1,000-page, one-stop source for the best-tested recipes in America.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    This cookbook is packed with recipes using flavours from around the world and featuring fresh, natural ingredients put together with minimum fuss and time. A delicious meal often starts not in the kitchen but in the imagination, so every recipe in the book is illustrated with a picture of the finished dish.

    As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element of culture and cuisine: flatbreads, the simplest, oldest, and most marvelously varied form of bread known to humankind. Immersing themselves in local cultures-from the Malaysian island of Penang and the high Himalayan passes of Tibet to the market stalls of Provence and the pueblos of New Mexico -- Adford and Duguid have studied bread baking and cooking with local bakers, in family kitchens, with street vendors, and at neighborhood restaurants and cafes.In Flatbreads and Flavors they share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. As well within the eight regional chapters of the book, they provide 150 exuberant recipes for traditional accompaniments to the breads. These include chutneys and curries, salsas and stews, rich samplings of the Mediterranean mezze table and the Scandinavian smorgasbord, and such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti.Oven-baked, grilled, fried, skillet-baked, steamed, or even baked beneath the desert sand, flatbreads are a fascinating, satisfying, and simple form that brings wholesome grains into our diet. They can be made from every grain imaginable: wheat, rye, corn, oats, millet, sorghum, teff, rice, buckwheat. They can be unleavened or leavened. They can be made so thin that they become transparent, or they can be two inches thick and sliceable.But Flatbreads and Flavors is not only a book about the original life-sustaining food served around the world since time began, it is also a book about people and places, with vivid images and shared experiences captured in brief prose essays and in Alford and Duguid's own acclaimed photographs. Redolent with the tastes and aromas of the world's hearths, it maps a course through cultures old and intriguing. With clear and patient recipes and special sections defining techniques, ingredients, and equipment, Flatbreads and Flavors makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.Flatbreads and Flavors has 8 maps and 16 pages of full-color photographs of breads and their accompaniments. It is a Main Selection of HomeStyle Books a division of Book-of-the-Month Club.

    In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods. Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and English Muffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food.The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake.In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers.

     When you're in a rush, roast. When you're in doubt, roast. When you're entertaining, roast. Crank up the oven and throw in a chicken; roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting.Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup.Nearly one hundred stellar recipes for roasted vegetables attest to the fact that Barbara Kafka's new book is not for meat eaters alone. The recipes for roasted vegetables begin where other books leave off. Try the Roasted Sliced Fennel Bulb and the Roasted Chinese Eggplant with Balsamic Marinade, the Roasted Portobello Mushrooms with Garlic Marinade, and more.Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipes for marinades, salsas, vinaigrettes, and stuffings. You'll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You'll discover, too, the many joys of "companion roasting," learning when to add the carrots or the onions so they don't over- or undercook, and guaranteeing everything comes out at the same time.Never a believer in unnecessary work, Barbara Kafka is a cook's best friend. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. She proves you can actually walk away from your oven and enjoy your food and your guests. It's all so quick and easy, most dishes don't need to go into the oven until your guests walk in the door.Often the best part of the roast is the leftovers, and Roasting is overflowing with possibilities. In Barbara's knowing hands leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night's roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night's duck dinner. Nearly one hundred recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more.Replete with all the tables, timing charts, and the encyclopedic wisdom that are hallmarks of every Barbara Kafka book, Roasting: A Simple Art is a dream of a cookbook, one that will soon bear the soils, stains, and well-worn pages of constant and creative use.

    Describes the indigenous ingredients used in each country's cooking, including meats, fish, and poultry; cheeses; wines, liqueurs, and beers; oils and vinegars; condiments and spices; produce; grains; and breads. Meet master chefs and neighborhood bakers; winegrowers, farmers, fisherman, and home cooks; and others who make each country's cooking traditions and dishes. Outstanding photography (over 2,500 photos in all) and carefully researched commentary describing over 1,700 specialties (with 600 recipes provided) brings to life the foods, customs, and typical character of each country's cuisine. Where else could you learn about the specialties of the Viennese coffeehouse, get the perfect recipe for German's Sauerbraten, visit a French Patisserie or wine country, or learn about the pasta and cheeses of Italy -- all in one place? Truly a culinary tour come true. Fully indexed. Glossary. 11" x 12 1/2".

    More than 300 traditional dishes, each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions.

    It is a true Colorado treasure that highlights the delicacies around us, from fresh rainbow trout to fruits. Celebrate the rugged individualism and unique, healthful ingredients that epitomize the new West.

    In the tradition of The Tassajara Bread Book, Brother Curry combines 80 mouth-watering recipes for bread--gathered from Jesuit brothers around the world--with his spiritual insights on meditation through bread-baking.

    As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large region's Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book - The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.

    Ingredients are thoroughly described (good news: coconut milk is not necessarily a no-no for cholesterol watchers; chili peppers are great for you). Recipes include lot

    Applying her expertise as the country's leading authority on the pressure cooker, Lorna frequently offers directions for using this time-saving appliance alongside standard cooking instructions. With menu-planning tips, and an extensive glossary of ingredients, this volume is for anyone seeking a healthy new definition of fast food.

    The emphasis is very much on the type of cooking found in Italian homes rather than restaurants. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them, from the Tuscan bread soup Ribollita to main dishes such as Manzo in Tegame( Braised Beef Fillet) and Maiale al Latte(Pork Cooked in Milk) are vibrant with flavour, In addition, there are numerous recipes for Italian-inspired desserts, such as Zabaglione Ice Cream, Almond and Lemon Cake, and Grilled Peaches with Amaretto.

    Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art.True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word.Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook.Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with both fresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves.Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English.

    The imaginative dishes and the variety of ingredients reflect the exciting range of cooking across America today, including Mexican, French-Oriental, Italian, and Indian. The book includes 150 superb recipes, all carefully translated for the home cook. 120 color photos.

    In the six years since her first enormously successful vegetarian cookbook was published, there has been a huge increase in the number of people who choose not to eat meat. Linda's Kitchen, which contains over 200 delicious and inspiring new recipes, offers a blueprint for a vegetarian way of life but is also perfect for the thousands of people who are simply cutting down on meat for health reasons.The recipes have evolved from the kind of good food Linda cooks for her family and friends. They are simple to prepare and wonderful to eat. The dishes are healthy too: nutritionally well balanced and low in saturated fats. Many are suitable for vegans.For the newcomer to vegetarianism the seasonal menu-planning section, packed with ideas for different sorts of occasions - from family suppers to teenagers' parties, summer barbecues to a warming Sunday lunch - will show how easy it is to put together a vegetarian feast. The great recipes for Italian, Indian, Chinese and Mexican meals prove beyond a doubt that non-meat-eaters don't have to miss out on the fun of modern food.This is the cookbook for the way we are today!

    Mouthwatering soups. Innovative stir-fries. The Best of Vietnamese & Thai Cooking offers just that—the very best! Weaving a fascinating memoir amidst her splendid recipes, Mai Pham recreates the almost magical reverence with which food was prepared and enjoyed in the Vietnam and Thailand of her childhood. Inside she discloses the secrets to preparing her personal favorites—delicious dishes such as: Firecracker Prawns • Minty Thai Chicken SaladHot and Spicy Chicken with Lemon Grass • Spicy Red Beef CurryCrispy Spring Rolls • Eggplant and Broccoli in GingerSpicy Thai Cucumber Salad • Rice Paper-Wrapped Salad RollsBangkok Beef with Basil • Lemon Grass Stir-Fried Jasmine RiceVegetarian Pad Thai • Perfectly Roasted Peanuts • Thai Tea Evocative, lyrical, and eloquent, The Best of Vietnamese & Thai Cooking is more than a collection of great recipes—it’s a pleasure to read.

    There, amid scrub palmettos and rattlesnakes, an enclave of Cubans, Spaniards, and Italians worked in the growing cigar industry in a neighborhood known as Ybor City. Casimiro Hernandez found work, saved his money, and in 1905 purchased a bar, where he started selling soup, sandwiches, and coffee.  Out of gratitude to his new country, he named his small café the Columbia, after the personification of America in the popular song "Columbia, Gem of the Ocean."  Prophetically, he added this motto to his sign:  "The Gem of All Spanish Restaurants." This book is both a history of the elegant family restaurant, which now boasts six locations in Florida, and a cookbook of 178 recipes that make them famous.  It is also the biography of Adela, the heart of the Columbia, with commentary by Ferdie Pacheco, television's "fight doctor," Ybor City's famous raconteur, and Adela's neighbor as they grew up together in Ybor City. Casimiro became known for dishes that the Columbia still serves--Spanish bean soup, his lusty creation that combines sausage, garbanzo beans, and potatoes in a beef stock; arroz con pollo, a classic chicken and rice dish; an authentic Cuban sandwich; and the 1905 salad, dressed with the family's special blend of fresh garlic, oregano, wine vinegar, lemon juice, and Spanish olive oil. Pijuan, Casimiro's fabled chef from the kitchen of King Alfonso XIII of Spain, contributed numerous works of art, such as pompano papillot and steak capuchina. Adela and Ferdie now reveal the best of these recipes and offer many others, giving lovers of good food the opportunity to bring home the aroma, the seasonings, and the glamour of the Columbia, the gem of all Spanish restaurants. Adela Hernandez Gonzmart was born two blocks from the Columbia Restaurant.  After graduating from the Juilliard School of Music, she toured the United States and Cuba as a concert pianist.  After her marriage to violinist Cesar Gonzmart, she performed with such entertainers as Liberace, Ernesto Lecuona, and Amparo Hurb.  She was instrumental in forming the Tampa Symphony Orchestra and has received countless honors from organizations in the Tampa community: Outstanding Citizen of the Year awards from the Tampa Museum Society and the Optimist Club, Hispanic Woman of the Year from the Hispanic Heritage League, Paulo Longo Award from the Italian Club, and the Centro Asturiano Award for contributions to the Latin community, as well as awards from the community Red Cross, Salvation Army, Girl Scouts, and Arts Council and other awards for civic service.Ferdie Pacheco, who as a teenager worked in the Columbia Restaurant as a waiter, is the author of Ybor City Chronicles (UPF, 1994), Muhammad Ali: A View from the Corner, Fight Doctor, and Renegade Lightning. He served as Muhammad Ali's personal physician from 1963 to 1977.  He is also a painter,  exhibiting one-man shows in London, Paris, New York, and Miami (where he now lives), and a boxing color commentator on television.  He is married to Luisita Sevilla, who danced flamenco with Los Chavales de España until Ferdie booked her into his house "for a lifetime run."

    You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of sautéed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.

    Working from memory, Biba recalled her roots and recreated authentic Italian flavor in this most American of cities, and quickly became a local legend for her cooking classes and, ultimately for her famously delicious restaurant, Biba.Biba's fantastic, simple dishes represent what the Italians call la buona cucina casalinga--more commonly known as "good home cooking"--and are now available to all in From Biba's Italian Kitchen.Biba's foolproof method relies on the senses, not on the repetition of rigid recipes. Do the tomatoes at the market look particularly fresh? Then it's time to whip up a quick puttanesca sauce to top practically any pasta or meat dish. Are the porcini mushrooms especially eye-catching today? A tangy and woodsy sauce of porcini and tomatoes for. delicate spinach-ricotta gnocchi is just minutes away. Did a batch of walnuts just arrive from your aunt out West? Walnut pesto is the only proper reply. Biba trusts her (and your)impulses, and encourages a casual but committed approach to food, two hallmarks of la dolce vita, the sweet life that From Biba's Italian Kitchen promotes on every page.Biba starts with a staple of Italian cooking: the elegant, integral antipasti. Simple or sophisticated antipasti show the instruments of the Italian symphony tuning up before the first act. Gorgeous red bell peppers nestle with hunks of Italian bread and are topped by verdant parsley to make luscious bruschetta, plump little artichokes nuzzle with sun-dried tomatoes for sun-drenched carciofini all'olio; and fresh eggs with earthy potatoes and onions blend to create rustic fritatta di patate e cipolle.The harmony continues into the main dishes, a cavalcade of pasta, meat, and fish dishes that catch attention without disrupting a schedule. Prepare in haste and enjoy in leisure such delicacies as seafood cannelloni, delectably bitter pasta with broccoli rabe, succulent osso buco, veal shank with tomatoes and peas, or classic tagliatelle with sweet prosciutto and fresh tomatoes.A chapter on vegetable side dishes (whether grilled, sautéed, baked, stuffed, roasted, braised, or steamed) shows how primizie--the first, freshest produce of the season--bring the vegetable garden to the urban table. Complete sections on pizza (of course!),risotti, the light yet hearty dishes, made from Italian arborio rice, and polenta, the scrumptious cornmeal preparation that is the perfect foil to vegetable and meat alike, round out Biba's memorable tavola calda.And dessert!Italian desserts! Juicy fig and jam tart, sinful mascarpone-zabaglione mousse, juicy strawberries in red wine, and apple and amaretti cake serve as an elegant, graceful cadenza to the mellifluous meals in From Biba's Italian Kitchen.Striking every grace note, Biba conducts her culinary symphony, Biba conducts her culinary symphony with verve, and makes a maestro of every cook.

    Complete with homemade seasoning mixtures, roasting and grilling charts, and 400 substitions and equivalents, the book contains all the kitchen knowledge a cook really needs.

    Dori Sanders' recipes include not only new interpretations of old-time favorites such as Spoon Bread, Chicken and Dumplings, Corn Bread, and Buttermilk Biscuits, but also her "Cooking for Northerners"—original dishes such as Winter Greens Parmesan, Roasted Mild Peppers, Fresh Vegetable Stew—and, of course, great recipes for peaches. A Literary Guild and a Rodale Press Book Club selection.

    The cookbook begins with 67 make-ahead shortcut mixes for everything from all-purpose cake mix to meatball mix. These can be made on a weekend-or whenever there's free time-and used to speed food preparation on busy days. The mixes are a key ingredient in one or more of the 306 recipes that follow. The kitchen-tested recipes run the gamut from breakfast dishes to after-dinner treats. They include hearty dinner entrees, like enchilada casserole, onion pot roast, and shrimp & vegetable stir-fry; international fare like green chili burritos and quick chow mein; soups and other appetizers, like New England clam chowder, and even freezer treats like fruit slush. With the Make-A-Mix method, home cooks can control the amount of sugar, salt, and preservatives in a recipe, and save money on store-bought mixes. This cookbook is the updated and expanded version of Make-A-Mix that sold over a million copies.

    Covering everything from biscotti and bar cookies to drop cookies and roll cookies, Maida introduces readers to a wealth of luscious varieties accompanied by simple, straightforward instructions.

    The recipes are hearty, simple to prepare, and classic -- the kind of favorite dishes that never go out of style.

    Cooks will appreciate the excellent mix of gourmet and everyday recipes celebrating the region. Easy-to-read divider pages delight readers with narratives of history, charm, and memories that have attracted visitors to Annapolis for over 300 years.

    These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns. The very act of bread baking itself provides a welcome diversion from the computer screen or office -- and a gratifying result, no matter one's other occupations!           Two sisters, whose family has operated a mill for two generations producing stone-ground flours, bring these recipes from the family and neighbors in West Virginia. Here are more than 180 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts. Each recipe is explained in thorough detail for a novice as well as an experienced baker.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    Using the open air ma rket & the fresh produce as guideposts in this tour, this bo ok really is a food lover''s guide - as well as a cookbook - through this beloved region. '

    Carmen and her husband, Luis presented their favorite recipes in this new volume. Now these flavorful meals are available to anyone interested in learning the art of Puerto Rican cuisine from two of its finest teachers.Written in Spanish, Juntos en la Cocina provides a complete tour of the culinary arts of Puerto Rico. Adobo and sofrito, the bases of many island dishes, are despcribed in detail. To enable both novice and experienced cooks to create savory meals, each recipe gives step-by-step instructions, with special emphasis on preparation and serving.Sample Chili con Carne, Chicken Fiesta, Carne Empanada and traditional black beans and rice. Pasta is never dull with recipes for Lasagna a la San Juan and Spaghetti Florentine. And dessert temptations include chocolate and mango flan, queen's cake and other exotic pastries.Whether you are working alone in the kitchen or with someone you love, Juntos en la Cocina is a friend you won't want to be without.

    Here are classics such as a Creamy Chicken Liver Terrine and Creme Brulee, as well as contemporary favorites such as an onion pie filled with Roquefort and walnuts. In addition, you'll find suggestions for serving French wines and for recreating the bistro experience at home. 56 recipes. Full-color photos.

    Also contains essays from some of the South's most distinctive voices such as Anne Rivers Siddons and Lewis Grizzard. Winner of a 1995 National Tabasco Community Cookbook Award.

    A delectable collection of more than two dozen mouth-watering desserts from the co-authors of the best-selling The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and The New Basics Cookbook.

    Mary Ann, best-selling author and host of public television's popular cooking show "Ciao Italia, " shares recipes and menus for every occasion. From a pasta buffet for a crowd to an informal Christmas Eve family dinner, her easy-to prepare dishes are presented in her trademark style -- with reminiscences of growing up in an Italian-American household.Celebrations Italian Style includes charming folktales, written by Mary Ann and illustrated by acclaimed artist Tomie dePaola, and glorious color photographs of Mary Ann's recipes. Mary Ann offers a unique blend of recipes and menus culled from her family archives and from today's Italian kitchen. Start Thanksgiving Dinner by adding an American classic to an Italian standard in Pumpkin Risotto. Savor Mary Ann's fondly remembered rehearsal dinner escarole-and-meatball Wedding Soup, or Nonna Galasso's Cheese Rind Soup, flavored with leftover ends of Parmigiano-Reggiano cheese.Two chapters are entirely devoted to breads; one for the special breads of Christmas, Easter, and saints' days, such as Gubana, Easter Dove Bread, and the Eyes of Saint Lucy, and the other for everyday breads such as semolina, whole wheat, and dinner rolls. Easy-to-preparemain courses include Little Pork Purses filled with Fontina cheese, prosciutto and leeks, a dramatically packaged Chicken in Paper, and Spicy Cold Beef Rolls with artichoke hearts, bell peppers, and capers.There are Italian desserts for every occasion cookies, cakes, tarts, and puddings -- Chocolate Pistachio Biscotti, raisin-and-nut Little Christmas Cakes, and simple fruit desserts such as Cantaloupe and Bananaswith Ricotta.

    Combining photographs of each area with recipes for regional dishes, this beautifully produced book celebrates "home cooking, " capturing the subtle use of spices and tantalizing flavors and aromas that distinguish the foods of each region. Jaffrey describes the influences that have shaped the local culinary traditions and, with the help of regional cooks, she guides readers through authentic Indian recipes they can make at home, ranging from appetizers to relishes, main courses to vegetable sides, beverages to desserts.

    Original. IP.

    Delicious fat-reduced recipes like "Hearty Tortellini Soup" and Apple Phyllo Crisps," 'Must trys' are: "Muffuletta," Pork Loin with Apple Topping," "Skor Bar Cookies" and "Easier than Apple Pie." Look for a combined index for all the Best of Bridge Cookbooks.

    Its where the new ideas in food are coming from. Its hot, light, fresh, exotic, and energetic. Its Thai, Vietnamese, Australian, Malaysian and Indonesian. Its Chinese-influenced, Indian-influenced, Japanese-influenced. Now Anya von Bremzen and John Welchman, award-winning authors of Please to the Table, present the terrific pacific in over over 260 glorious recipes and dozens of essays on spices, markets, pantries, techniques, and cultural traditions. Terrific Pacific is for people who've come to love the citrusy flavors of lemon grass and kaffir limes; who want to use more chilies, ginger, cilantro, spice rubs, and pastes; who are curious about curries. Visiting four-star chefs in Australia and roadside vendors in Penang, tea houses in Singapores old Chinatown and home cooks in Vietnam--wherever the culinary melting pot bubbles--the authors offer a spectacular marriage of flavors. And in an age of great treats, terrific pacific desserts stand out for being both simple and exotic. Selection of the Book-of-the-Month Club's HomeStyle Books, and the Better Homes & Gardens Family Book Service.52,000 copies in print.

    Yan shares his detailed knowledge of regional cooking, notes on the history and tradition of various dishes, and anecdotes from his travels in China.

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

    Collects more than three hundred recipes and personal memories of world-renowned chef Andre Soltner, former owner of New York City's Lutece restaurant.

    With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.

    Here is a wonderful, homey, and delicious array of recipes for the last, and best, course of any meal: custards, sugar pies, cobblers, layer cakes, frostings, pie doughs, and icebox cakes, all made simple as can be by Marilyn M. Moore's straightforward directions and attention to detail. "A masterful job at introducing the novice to techniques and what-ifs." - The Washington Post

    A culinary journey into the psychedelic world of America's most enduring band, The Grateful Dead, this collection of more than 65 "kynd and caring" vegetarian recipes includes profiles of the fans whose dishes are featured and offers a revealing look at the phenomenon, the energy, and the magic of Deadheads on the road.

    Every recipe is clearly presented and simple for the novice cook, and sidebars convey lots of information about buying, storing, and using all the essential big flavor ingredients.

    Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh.Try Lora's newest creation: Quitza, a cross between her favorite dishesquiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackers? Try Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment.

    Whether young people are researching holiday customs and foods or planning to prepare the meals described in the book, they will find all of the recipes especially adapted for preparation by student chefs. Recommended for grades 4-12.

    A guide for busy cooks includes such recipes as Tortilla Soup, Cobb Salad, An Hair Pomodoro, Asparagus and Scallion Frittata, and Chocolate Wafer Icebox Cake.

    Smith's restaurants in New York's theater district and Washington's Union Station, shares her stylish entertaining ideas and soul-satisfying recipes for every occasion in this delisiously fresh book, which addresses the entertaining style of a new generation. From a Cocktail Party for Business and Pleasure to a Picnic on the Beach, Barbara Smith defines her approach to entertaining that--like her popular bistro--is cosmopolitan and elegant, yet casual and fun. She offers her favorite recipes, including Flash Roasted Salmon with Swiss Chard and Citrus Vinaigrette, Smothered Pork Chops, and Sweet Potato Pecan Pie with Praline Sauce.With more than 75 photographs of party events, table settings, and finished food, B. Smith's Entertaining and Cooking for Friends will help us all chart the course for our next party.

    

    Completely revised and updated with 45 all-new recipes, each delicious dish reflects acclaimed chef John Ash's commitment to sustainable agricultureand his love of fresh fruits and vegetables. More than 300 recipes, inspired by the California Wine Countryfeaturing soups, salads, pastas, pizza, risottos, poultry, fish, meats, vegetarian courses, desserts, breads, and moreinclude wine recommendations and abundant tips on how to incorporate everything from chipotle chiles to persimmons into delectable meals. This is a time-honored classic, sure to continue enticing cooks for years to come.

    Although a simple way of cooking there is a distinct technique to getting the best out of the wok, and it aims to show the reader how to acquire these skills.

    Offers a collection of recipes from the Western hemisphere's African-influenced cuisines, including dishes from the Caribbean, the American South, and Brazil, with an additional chapter on the cooking of recent African immigrants to the Americas.

    Its authentic trattoria setting and atmosphere make us feel as if we were dining with the host while being entertained with stories about family. This is the companion cookbook to the series, containing 100 recipes. Photos. Free CD with book.

    -- A cookbook made for kids!-- Step by step instructions-- Over 100 recipes from beverages and cookies to main courses and snacks

    These 200 recipes, taken from the show, are delightfully illustrated with line drawings and color photos.

    A wave from the gardener tending her potager. Pan bagna in the village square for lunch, and the prospect of dinner at a three-star inn to get you through those last five uphill kilometers. Bicycling through France brings you into intimate contact with the land, the people, and the food-especially the food. It's an experience that Sarah Leah Chase, acclaimed cookbook author, gourmet food-shop owner, and, since college, bicycle tour guide for Butterfield & Robinson, celebrates in "Pedaling Through Burgundy." Illustrated in full color and peppered with anecdotes and travel writing, cooking tips and wine notes, the book is a personal cookbook with a select but dazzling collection of recipes. It evokes the famed land of big red wines with hearty food to match: a classic French Onion Soup Gratine, Boeuf Bourguignon with a twist-the meat is grilled- Venison Ragout with Whole cloves of Garlic and Dried Fruits, and desserts including Pinot Noir Gratine, Warm Chocolate Boules with Strawberry Beaujolais Sauce, and Colette's Lemon Tart.

    . . Though he makes delicate operations like weaving cages from spun sugar sound deceptively easy, everything from his escalope of poached turbot to his bread-and-butter pudding has flair. ' Gina Thomas, SUNDAY TELEGRAPH Most of us have to cook some time in our lives, and millions do it every day; but not many people enjoy it much, and fewer still are any good at it. Yet on the other hand everyone knows how to appreciate and enjoy good food in a restaurant. So why don't more people enjoy cooking? In Canteen Cuisine, Marco Pierre White sets out to show how easy it is to cook really delicious food for every day. He gives over a hundred recipes, for everything from scrambled eggs to creme brulee, including his detailed instructions for the perfect poached salmon, roast chicken, leg of lamb, Dover sole, an omelette - and many other staples. In between the recipes, there are innumerable kitchen tips from a master chef.

    At its heart are over 100 variations from around the world, including Mexican Sopa de Azteca, British Lady Curzon Soup, and Yunnan Steamed Chicken Soup, plus serving suggestions.

    Here he presents a cornucopia of great desserts that can be put together in minutes without fussing in the kitchen. Simple Desserts opens up a world of irresistible flavors and uncomplicated pleasures. Even with our hectic schedules and stringent diets, the joys of home baked goodies should not be sacrificed. Ken Haedrich designed all of the recipes to be simple and fuss-free. He explains how to work with phyllo dough without fear, bake cookies without burning the bottoms, and reveals a surprising technique for the perfect creme brulee. The instructions and ingredients are simple, but simple doesn't mean plain. Along with family favorites like Oatmeal Chocolate Chip Cookies you can also find elegant treats like Chilled Amaretto Plums with Almond Biscotti, or decadent Chocolate Hazelnut Torte. This inspiring, user-friendly and exciting cookbook lets you put homemade desserts on your table more often, giving you and your family new favorite dishes to cherish and share.

    

    The third recipe book--whose proceeds will go to the Literacy Volunteers of America--compiled by the Neiman Marcus store contains more than two hundred and fifty recipes for casual but elegant dining, selected by five top chefs.

    This new, comprehensive guide to food preservation covers home canning, freezing, and dehydrating food at home, as well as a special bonus crafts section that focuses on the many other uses of our Mason Jars.

    In the delectably decadent follow-up to his James Beard Award-winning Death by Chocolate, internationally renowned chef Marcel Desaulniers presents recipes for 60 of his most sublime creations, including Chocolate Voodoo Cake, "24" Carrot Cake, and Lemon Blueberry Cheesecake.

    Successful road guides exist, but only Marian Clark's The Route 66 Cookbook provides a culinary guide to what Steinbeck dubbed "The Mother Road." Featuring more than 250 delicious recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn, this cookbook recreates old 66, with stories from the waitresses and cooks who poured the coffee and baked the pies.

    Boldly reinventing Hawaiian cuisine, award-winning chef Roy Yamaguchi emphasizes exotic seafood and fresh island ingredients, while borrowing techniques and flavors from European and Asian cooking. With favorites like Ahi Tartare with Crispy Polenta and Teriyaki Duck Salad with Candied Pecans and Papaya, this landmark book will help home cooks savor the tastes of the tropics no matter where they liveMore than 150 innovative recipes from Roy Yamaguchi's world-famous Hawaiian fusion restaurants. Includes more than 100 full-color photos of Roy's vibrant dishes and Hawaii's natural beauty. The hardcover edition has sold 100,000 copies.

    Offers a selection of recipes from the highlands of Lebanon, where food is still prepared using recipes handed down from generation to generation.

    Containing a complete nutritional analysis of each recipe, this book offers an exciting introduction to the world's healthiest foods. Full-color photos.

    This is Southern cooking before pecan pie, before the food processor, and before the Colonel. Written in an affable style and brimming with recollections and lore, Fowler's book is a delightful celebration of Southern culture and cuisine. Line drawings..

    Two-color illustrations throughout.

    Williams solves the age-old problem of what to serve with the main course. To round out any meal, she offers basics like steamed broccoli, such regional specialties as New England baked beans, antioxidant-packed recipes for collards, and exotica ranging from stuffed chayote to roasted Jerusalem artichokes. All told, Williams brings together more than 400 recipes, classic and created, for the vegetable-minded. Williams knows that fresh produce is not always an option. So there's advice on preparing frozen, dried (as in the case of mushrooms, peas, and beans), or even sometimes canned vegetables, such as hominy, to present them in their best possible light. She doesn't ignore health concerns either. All the vegetable entries include nutritional highlights, and while this is a vegetable, not a vegetarian, book, it naturally favors meatless fare. Within each vegetable entry, the recipes kick off with directions for steaming, boiling, baking - whatever you need to start cooking. Then you can build on the basics to prepare anything from vegetable pancakes to souffles. For anyone who doesn't know what to serve with the side dish, Williams offers suggestions of entrees to pair with each recipe.

    Discover its intriguing and exciting blends of flavors in this collection of colorfully photographed recipes.

    These Tennessee recipes were collected in honor of the bicentennial anniversary of the state. The recipes are combined with interesting sidebar features about Tennessee people, places, products, and each of the ninety-five counties.

    The cuisine of this country is also influenced by many different cultures and religions, and the recipes in Classic Indian Cuisine reflect this 'melting pot' of cooking styles. You will find westernized examples of Indian cooking alongside regional specialties in this comprehensive book.

    The resulting effort is a collection of tantalizing, authentic recipes assembled in a cost-to-coast culinary tour of Mexico. of color photos.

    This book evokes the flavor of summer with a collection of 40 marvelous recipes, plus tips on growing, buying, storing, and preparing many different fruits. 48 photos.

    In addition to foolproof recipes, Yockelson provides cooks of all levels with advice on stocking their larders and invaluable tips that make preparation easy.

    In a book that has become a classic for its unique combination of irresistible recipes and hilarious prose, Ann Hodgman throws down the gauntlet, with more than 100 recipes that she guarantees to be better than anyone else's. Recipes include: Apple Crisp, Baking Powder Biscuits, Beef Stew, Blueberry Muffins, Caramels, Chicken Salad, Clam Chowder, Deviled Eggs, Fudge, Fried Mushrooms, Gingersnaps, Guacamole, Lemon Squares, Lime Sorbet, Molasses Cookies, Onion Soup, Pesto Torta, Plum Pudding, Potato Salad, Shrimp Salad, Spaghetti Sauce, Sugar Cookies, Tomato Soup, Vinaigrette, White-Chocolate Raspberry Pie, and Whole-Wheat Bread.

    As you delve into the delicious world of Native cookery, you'll glimpse the culture of a people who made food preparations an art as well as a prayer.

    Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!

    Known for his trend-setting contemporary Southern cooking, Donald Barickman has made the restaurant a favorite for locals and tourists alike. In this long-awaited cookbook, he shares his acclaimed recipes.

    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.

    Organized alphabetically by vegetable, the book's appealing suggestions for combining pasta with fresh produce are quick to prepare, light on meat, and rich in flavor -- perfect for time-pressed cooks who want to serve wholesome meals. From a summer repast of Linguine with Green and Golden Zucchini to a winter feast of Penne with Cauliflower Sauce, Pasta Harvest tempts beginner and expert cooks alike to savor pasta with vegetables at their seasonal best.

    An indispensable reference for any cook's shelf, The Good Cook's Book of Tomatoes contains over 200 recipes including robust dishes such as Tomato Pasta with Chicken, Olives, & Dried-Tomato Cream Sauce, Tomato Concassé. For anyone who feels there's no such thing as too many tomatoes, this is the definitive book—the only one with recipes for beverages, appetizers, breads, soups, salads, sauces, and much more.

    The dishes featured include a lick and a promise, casual encounters, bits of pleasure and lust at first bite.

    

    

    Foods It All in a SnapGrilling is easy! Grilling is fun! And who doesn't go for those great cooked-outdoors tastes?! Did you know that you can cook an entire meal on your grill? Well, you can! From fun Munchies on the Grill, like Hot 'n' Spicy Nut Snacks and Cheesy Burger Bites, to main courses that go Beyond Basic Burgers and Charbroiled Chicken Champions, go From Garden to Grill. Also included are recipes for making Mouth-Watering Meats, Sizzling Seafood, and Hot Diggity Dogs and Sausage, Too. So, why not start your day with Striped Maple Sausage and end it with Chocolate-Stuffed Bananas, Waffle Sundaes, or other Sweet Endings, all made right on your grill?! And that's not all! There are tips on selecting grills, lighting a barbecue, and grilling safety. So, the next time you're looking for a fun, quick meal or a new idea for your picnic or tailgate party, let your grill come to the rescue. In a "snap" you'll be hearing cheers of "OOH it's so GOOD!! "Art Ginsburg has been appearing as Mr. Food for more than fifteen years, and his show is now the largest food news insert segment in the nation, seen in more than three hundred cities. A native of Troy, New York, he now resides in South Florida, where he produces his syndicated television show.

    One exception to this trendy tendency is Patina, the stylish L.A. restaurant where everyone gathers to savor the gourmet delights of its innovative chef, Joachim Splichal. Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine. Each recipe-for such signature dishes as Terrine of Artichokes with Roasted Garlic Cloves and Hollywood Roof-Dried Tomatoes or Santa Barbara Shrimp with Mashed Potatoes and Potato Truffle Chips-has been meticulously adapted for home chefs. Don'¬?t be surprised if your next dinner party is covered by the paparazzi. New edition of the cookbook celebrating Los Angeles chef Joachim Splichal'¬?s trendy restaurant, Patina. Includes more than 75 black-and-white location photographs and 20 full-color food shots. The first edition of the book sold 30,000 copies.

    Authentic Finnish recipes, adapted for the American kitchen.

    Owners, Shelly Reeves Smith and Roxie Kelley, have encouraged employees, customers and friends of the business to literally take this job into their own hands, and share their very best recipes for this publication. After months of testing (and tasting) by the Among Friends crew, Shelly graced the pages of Heart & Soul with her artful explanation of each simple, but truly-satisfying recipe. The addition of the "Heart Smart" section, and helpful household hints scattered throughout make this book a perfect gift for cooks of any age. Among Friends invites you to put your "heart and soul" into the pages of this more-than-a-cookbook-book. And then, of course, share it with a friend.

    It includes complete directions and illustrations for making a large variety of hand-shaped breads. Traditional breads, international breads and finishing touches are irresistible.

    This collection of delicious recipes is stunningly illustrated and covers everything from pre-dinner nibbles and snacks to spicy soups and starters; tandoori and tikka dishes; main-dish meat, fish, and vegetable curries; dhals and rice dishes, breads and accompaniments, and desserts.

    Her 300 recipes embody the experience of generations of Canadian cooks and profit from the possibilities offered by native produce.Relying on fresh ingredients abundant in Canada, this book takes its cue from the seasons, with menus for meals and for special occasions. Enjoy Open-Faced Nasturtium Sandwiches, Baked Peameal Bacon, Grilled Steaks with Oyster Stuffing, Pan-Fried Minted Brook Trout, Baked Apples with Rum and Cider Sauce, Lumber Camp Apple Pie, and dozens of other dishes drawn from Canada's many culinary traditions.Exploring Canada's cookery can be as exciting and delicious as discovering the possibilities of French, Italian or Chinese cuisine. Elizabeth Baird's Classic Canadian Cooking is a splendid compendium of this nation's diverse foodways.

    What Susan has done is to magically transport the enchanted foods of the Southwest into your home kitchen." --Mark Miller, Coyote Cafe "The Santa Fe School of Cooking Cookbook beautifully captures the spirit, and the flavors, of Santa Fe--a must-have for lovers of Southwestern cuisine." --Dean Fearing, The Mansion on Turtle Creek "Cooks at all levels will enjoy the Southwest traditions this book offers. The Santa Fe School of Cooking Cookbook helps to keep alive an exciting, authentic regional cuisine." --Robert del Grande, Cafe Annie Sample the irresistible recipes for Southwestern cuisine: Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey with mole poblano, southwestern gravlax

    50,000 first printing. Tour.

    Garnished with tidbits of trivia from the movie, it's certain to become a Christmas favorite--just like the movie! Illustrations.

    Life at the Tomato Cafe, a true West Coast restaurant that combines a retro laid-back atmosphere and delicious vet nutritious food, is chronicled in Diane Clement's latest contribution to the world of cookbooks.

    Presented here are one hundred easy-to-follow recipes requiring only the most basic culinary skills--so anyone can create quick, delicious pasta masterpieces. Fresh, mouthwatering ingredients such as sun-dried tomatoes, broccoli and toasted walnuts, blue cheese, seafood, or caviar and cream, provide the gourmet flavors in these easy sauces, served over any pasta variety--from fettucini to fusilli. Indespensible tips on the dos and don'ts of pasta cooking, and special sections on dried pastas, in addition to the wonderful array of ingredients, oils, and pastes available make for perfect pasta every time. This book is an essential tool for the pasta lover, an inspiration for the everyday chef, and a source of delicious and foolproof recipes within reach of even the most timid cook.