James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.   Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.   Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

    A modern cook book, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life

    The classic, best-beloved, best-known Jewish cookbook in a newly reset and released trade paper edition.

    Lillian Langseth-Christensen’s love for the cuisine of Vienna and her understanding of all its nuances shine through every page – as she confides the culinary secrets she learned first-hand from the good Austrian cooks she has known since childhood.The recipes range from the simplest peasant fare to the fancy pastries and confections that are the pride of the Viennese. Starting with the tantalising appetite-stimulators known as Vorspeisen (a liver pâté studded with almonds, for instance, or a mushroom soufflé over a tart of dilled shrimp), Ms Langseth-Christensen leads us on to steaming soups invariably ladled out of a handsome tureen (the most important item in a bride’s hope chest) – soups that are garnished with shredded pancakes or pigeon eggs or dumplings. Then on to recipes for meat dishes – always treated with respect and finesse. Then vegetables, usually a separate course, turned into tarts and puddings or embellished with capers, crumbs, cheese, wild herbs. The art of making noodle dough – the first culinary accomplishment a Viennese mother teaches her daughter – is carefully detailed, as are the secrets of creating at home all the wonderful cakes and pastries that Sacher’s and Demel’s and Gerstner’s have made world famous.Rich and immensely satisfying, this is a lovely personal cookbook that typifies the gemütlichkeit of the Viennese way of life – a book that will long continue to endear itself to new generations of cooks.