A classic, this collection of delicious and nutritious breads, pastries, and desserts is yours again in the original handy binder format.Now it’s easier than ever to arrange recipes to suit your needs and to set out individual recipes while you create. This book will be your most trusted reference to all the traditional favorites as well as an inexhaustible treasure trove of baking inspiration and ideas.Contents include:     • Introduction History     • Pancakes Popovers     • Quick Breads Muffins     • Yeasted Breads Rolls     • Cakes Crumbles     • Cookies Bars     • Pies Pastries     • Pasta     • Whole Wheat     • Sourdough     • Fun for the Young     • Appendices Index"[A] marvelous, straightforward baking manual. Packed with recipes. Destined to be a classic."—USA Today"Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade: A+."—The Cookbook Review.

    A collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, enhanced by photographs of the author's kitchen and his cooking.

    This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.

    Peach Chutney from Botswana, Ginger Cooler from Ivory Coast, Pork Vindaloo from India, Buyani's Chicken Soup from Indonesia, Rice Noodles with Vegetables from the Philippines. You do not have to leave home to experience a wide variety of foods from other countries and to learn about other cultures. Interspersed among the recipes are stories about how hospitality is practiced around the world.A cookbook in the tradition of More-with-Less Cookbook written by Joetta Handrich Schlabach with recipe editor Kristina Mast Burnett.

    Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah's Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you'll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.

    Let Mary take you from new cook to good cook or from good cook to great cook with Mary Berry's Cookery Course. With delicious recipes from soups, starters and mains to bread, puddings and cakes, you can master the foundations of cooking and build your culinary repertoire under the guidance of Mary Berry. You can learn how to cook Mary Berry's favourite recipes with ease and find out how Mary gets her roast chicken skin so crispy and how she ensures her apple pie doesn't have a "soggy bottom". Perfect the basics of cooking with 12 classic 'master recipes' such as leek and potato soup, chargrilled salmon fillets and Victoria sandwich cake with step-by-step instructions. Then cook your way to success with over 100 fail-safe recipes with photographs of each finished dish so you know what you're aiming for each time. Mary also offers advice on ingredients and how to keep a well-stocked pantry as well as teaching kitchen techniques such as whipping egg whites to guarantee perfect results every time. Mary Berry's Cookery Course is perfect for all home cooks who want to learn to cook 'the Mary Berry way'.

    The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

    Mexican food is history itself, a culinary marriage of native Indian foods such as corn, beans, squash, chocolate and chiles with the Spanish contribution of wheat, rice and meats. The merger resulted in one of the world's most intriguing and least understood cuisines.Mexico the Beautiful Cookbook captures the fascinating culinary heritage of Mexico in one stunning volume. The recipes, prepared by Acapulco-based Susanna Palazuelos, represent a vast selection of authentic Mexican dishes, from all of the states of Mexico. Many of them are unusual regional dishes that have been passed along by word of mouth, such as garlic chicken from Veracruz, and San Luis Potosi's own version of enchiladas. The traditional favorites are here--chiles en nogada, tamales, pozole, tortilla soup--along with some contemporary surprises such as tequila mousse, cilantro soup and lobster crepes. With pine nut sauce. Other well-known Mexican cooks have also contributed their own special recipes to the book.All 250 recipes have been photographed by Ignacio Urquiza, one of Mexico's foremost food and travel photographers. He also provided the scenic photographs, which lead the reader through the regions of Mexico, revealing the markets, the countryside, the way the people live and eat in this varied and beautiful country. Marilyn Tausend's text provides an informative accompaniment to the recipes and photos, exploring Mexico's dramatic history through its food.Mexico the Beautiful Cookbook is the essential cookbook for anyone interested in Mexico and Mexican food.

    Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit."Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking.Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

    As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart’s graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and “the world’s greatest brownies” are some of the delectable dividend recipes included.

    Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and “homemade love.”Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spelman College President Johnnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.

    The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht.Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture.Other formerly "inelegant" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos.Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food.

    This cookbook celebrates the delicious fare--from antipasto through dessert--that is served in the restaurants and homes of this area. With many recipes from her own family, Marguerite DiMino Buonopane captures old-world cooking as well as the present-day traditions of the North End.

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    This book includes recipes that appear in 3 sizes to accommodate any machine make or model.

    Capture the incredible taste of New Orleans with fifty-seven classic creole recipes -- etouffees, jambalayas, pralines, eclairs, hurricane punch, and more.

    The author visited and lived among farmers, cheesemakers, ranchers, and vintners from the Pyrénnées to Alsace-Lorraine, from Normandy to Provence. The result is a stunning portrait in recipes, lively essays, and a wealth of astucesótips passed down through generations of cooks. Here are dishes prepared by lifelong cooks--not chefs--intended to satisfy, not impress."Susan Loomis's new book is that rare thing: a cookbook that expresses accurately the milieu of its recipes. It is a timely and beautiful reminder that we have to connect back to the land in order to recover a sustainable future."--Alice Waters, author of Chez Panisse Vegetables.Main selection of the Book of the Month Club's Good Cook Club. 55,000 copies in print.

    Pirate's Pantry: Treasured Recipes of Southwest Louisiana is a bountiful collection of family and regional recipes, with a spicy lagniappe of local historical lore that reflects the Creole and Cajun flavor of this unique area, steeped in mystique and legend.

    Located on Venice’s Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary—but very wise—Americans and Europeans. Everyone from the Windsors and the Onassises and the Burtons to Cole Porter; Ernest Hemingway, and Joan Crawford has come here for great food, fine drinks, and the incomparable ambiance. Now, to the delight of his legions of customers, Arrigo Cipriani shares his favorite stories about Harry’s Bar and its secrets–and reveals for the first time his treasured recipes for the restaurant’s most popular dishes.Harry’s Bar above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo’s father, Giuseppe Cipriani, and they remain the social center of the establishment. Therefore, you’ll find careful instructions for making the world-famous Belini—the frosty, frothy combination of rose-colored peach elixir and Prosecco (the Italian champagne)—and the secret of making the Montgomery, named by Hemingway himself, which is nothing less than the driest, most delicious martini in the world.Harry’s Bar is also famous for its sandwiches–mouth-watering, overstuffed, unique concoctions: pale yellow egg sandwiches spiked with anchovies; chunks of freshly poached chicken or shrimp bound with creamy, newly made mayonnaise. The Harry’s Bar club sandwich is a legend in itself, knife-and fork food that’s simply superb.But the bar’s famous risottos and the dozens of pasta dishes—including ravioli, cannelloni, and tagliolini—are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccala, and beans are transformed into elegant dishes by skillful chefs. Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world; the original appear here for the first time.The secret of Harry’s Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. Opinionated and full of surprises, Cipriani ultimately reveals not only the secrets of his kitchen and bar but also the lavish, full color photographs by Christopher Baker make the feast a visual one as well. The Harry’s Bar Cookbook is much more than a cookbook: it’s a enduring experience to be savored and enjoyed.

    Includes recipes for such dishes as sesame yogurt potatoes, Pishima's stuffed okra, cauliflower and potatoe surprise, and creamy pineapple and rice jubile

    Encyclopedic in scope and filled with clear, simple instructions, The Bartender's Bible includes information on:Stocking and equipping a bar'from liquors and mixers to condiments, garnishes, and equipmentShot-by-shot recipes for over 1,000 cocktails and mixed drinks from bourbon to rum to whiskeyWine drinksBeer drinksNonalcoholic drinksSpecial category drinks'tropical, classics, aperitifs, cordials, hot drinks, and party punchesAnecdotes and histories of favorite potablesAnd more!If you've ever wondered whether to shake or stir a proper Martini, or what to do with those dusty bottles of flavored liqueurs,The Bartender's Bibleis the only book you need!A bartender, as a rule, is a person who enjoys the company of others, endeavors to solve problems, listens to the woes of the world, sympathizes with the mistreated, laughs with the comedians, cheers up the down at heart, and generally controls the atmosphere at his or her bar. A bartender is the manager of moods, the master of mixology.Certain scenarios are played out over and over again in bars everywhere. The questions are basically the same; only the details vary: What's in a true Singapore Sling? How long has the Martini been around? What's the difference between a Fix and a Fizz? A reference book is as necessary to a bartender as ice.-- from The Bartender's Bible

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

    Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

    The menus are all complete from appetizer to dessert, and Julia Child's detailed recipes with hands-on guidance make the experience of entertaining as delightful for the host as it is for the guest. As you leaf through these pages, you will note that Julia's new emphasis is on the pleasures of the American table. In her inimitable fashion she gives us exciting, delicious, and utterly foolproof recipes, inspiring confidence in us as cooks and enlarging our repertoires with menus guaranteed to please. A chapter is devoted to each of the twenty-six menus included in the book. For all of the menus, Child provides first a checklist of staples and draws up a marketing list. Every detail is carefully thought out. There are luscious photographs to show how each dish should look and to demonstrate, step by step, unfamiliar techniques.

    In this lively and eclectic cookbook, the Fiddlehead Restaurant teams presents 150 of its most acclaimed, sought-after recipes. The colorful collection ranges from fresh Alaskan salmon and halibut to robust soups and sandwiches, light and healthy pasta dishes, grilled meats and stir fry, authentic sourdough breads, edible greens, wild berries, and extraordinarily delicious desserts--all prepared with creative flair and old-fashioned neighborliness that have made the Fiddlehead famous. Interspersed throughout are fascinating sidebars on such Alaskan passions as berry picking and glacier picnics, the fine art of smoking fish or preparing a while poaching salmon for holiday entertaining, and the springtime search for wild edibles like fiddlehead ferns, fireweed, beach asparagus, and morel mushrooms.Brimming with Alaskan freshman and pride, The Fiddlehead Cookbook will delight everyone who longs to shares in this generous coastal cuisine.

    This unique cookbook gathers together more than 180 authentic down-home southern recipes -- full-flavored, no-nonsense dishes more and more Americans are returning to -- and leavens them with memories of food, family, and friendship from some of country music's most beloved performers. "Take a chicken and you kill it/And you put it in a skillet/And you fry it 'til it's golden-brown./That's southern cooking and it tastes mighty nice." -- "Kentucky Means Paradise" by Merle Travis "Straight from the heart and soul of southern cooking. It's a banquet, with background music." -- John Egerton, author of Southern Food; "Simple, honest cooking of the Mountain South. . . . A fresh, entertaining approach to food." -- Atlanta Constitution; "Reeks with authenticity." -- Seattle Post-Intelligencer.

    Bocuse's selection reveals the remarkable sensitivity of the French to the land and to the preparation of food. He describes the landscape and heritage of each region, as well as the local produce and gourmet traditions that contribute to the unique character of its cuisine. Written in a clear, easy-to-follow style, this is a collection that any cook can master. The recipes demand no complicated techniques or equipment and were carefully adapted to the non-French kitchen under Bocuse's own expert guidance. In the French tradition, the presentation of food is as important as its flavor, and the splendid photographs by Dietmar Frege that accompany the recipes beautifully reveal this aspect of French culinary art. Handsomely designed and illustrated, "Bocuse's Regional French Cooking" makes the fabulous tastes of France accessible to everyone in a stunning cookbook that is a delight for the eye as well as for the palate.

    They bring you more than 200 mouthwatering cakes, cookies, and sweets so good you’ll want to make every one. As always, the chefs at Good Housekeeping triple-test each recipe, so you know they will be delicious and fail-safe. In addition, the Good Housekeeping pros offer useful preparation tips on everything from assembling cake layers to testing for doneness. Top off a meal with an absolutely irresistible rich chocolate cake with pink sugar roses. Don’t tell anyone how simple it is to whip up the Florentine Cream Cake known as Zucotto—just enjoy the applause. Want a festive holiday treat? White Chocolate and Cranberry Trifle will do the trick; prepare it in advance and keep it in the refrigerator for easy entertaining. (There are tips for decorating the trifle top, too.) Plus: individual chocolate soufflés, crème caramel, strawberry-orange charlotte, apple turnovers, and other temptations.

    

    This book includes special sections on international breads, coffee breads, pizzas and hand-pies that offer fresh ideas for using the appliance. It also includes instructions and common questions and answers for the bread machine user.

    Much is still familiar -- the recipe structure, with ingredients listed as they are called for, has been left intact, for instance -- but there's plenty that's new. Concerns about healthy eating are reflected throughout the new Joy, but old-fashioned, fat-laden dishes aren't gone entirely -- there are still plenty of appealing recipes for pies, tarts, puddings, eggs, and meats that set cholesterol scales tipping. As in previous revisions, changing tastes in food and the widening influence of ethnic cuisines have caused the most major changes in Joy. This is the ideal book for beginners, and a great reference for experienced cooks to have on hand as well.

    Cake making is an enviable art but this work makes it easy with an array of cakes and slices, some rich and scrumptious, some purely indulgent, others using nuts, fruit, yogurt and vegetables.

    Linda Dannenberg's Paris Bistro Cooking serves up 19 of the greatest, from the classic bistros to the deluxe, all-night, and neo-bistros -- each with its own special menus and romantic ambiance -- with more than 100 stellar recipes and 150 full-color photographs by Guy Bouchet.

    This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest celebrates the many cooking traditions that have stood the test of time and are still very much alive today.Praise for Spirit of the Harvest:“Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.” —Spirituality and Health “Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.” —Today’s Diet and Nutrition

    

    The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features:New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.comCUSTOMIZE THE MEAT BUYER'S GUIDE!To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email jamaral@wiley.com.

    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.

    Once again, the emphasis is on salads that can serve as either main dishes or single courses and, as always, McNair's selections boast a decidedly international flair. The recipes include such exotic combinations as Poached Lobster and Spicy Cabbage in Thai-Style Vinaigrette, Warm Quail and Sausage Salad; Grilled Pancetta-Wrapped Figs and Arugula in Lavender Dressing and Louisiana Fried Oyster, Corn, and Chicory Salad. As with all the books in this popular single-subject series, each recipe is accompanied by easy-to-follow instructions and a gorgeous, full-page color photograph of the author's stylish presentations.

    Think texture, and the wholesome goodness and flavor of stone-ground corn. And think Cheese Grits Souffle, Blueberry Grits Muffins, Grits Pizza, and the quintessential dish that's been published in The New York Times: Shrimp and Grits. Bill Neal and David Perry love grits, and in this Passionate cookbook they export grits out of the Southern kitchen-and attempt to demystify the food that's fed a region since the Indians offered John Smith and his Virginia colony steaming bowls of "ustatahamen." Beginning with Basic Boiled Grits, here are 60 delicious, easy-to-prepare recipes starring the Southern specialty available in supermarkets nationwide. Grits for breakfast: Cheese Grits and Fried Grits and of course Red-Eye Gravy. Grits on the side: Corn-Grits Fritters and Jalapeno Grits Casserole. Grits in the main: Louisiana Meatballs and Grits, Eggplant Creole, and Grits, Shrimp, and Artichoke Casserole. Grits breads: Green Corn Spoonbread and Blueberry Grits Coffee Cake. With grits sources, the history of grits, and a nutritional profile, Good Old Grits will enlighten any needs-to-be-convinced Northerner, and have us all agree with Roy Blount Jr.: "Life is good where grits are swallered." A Selection of the Book-of-the-Month Club's HomeStyle Books. 36,000 copies in print.

    They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens.First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies.For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.

    In an Italian family, love is expressed through kisses, kudos, and in the kitchen, writes Mary Ann Esposito. Yet, as a girl, Mary Ann took for granted the endless parade of delicacies emanating from the family hearth. Only when she began studying cooking in Italy did she realize that the techniques and recipes she was learning were so familiar because she'd seen them prepared countless times before! Inspired, Mary Ann spent ten years combing Italy for the secrets of its great regional cooking. Now, in this companion volume to her enormously popular cooking show, she offers two hundred recipes -- some straight from the Mediterranean, others from her family's archives and memories -- plus dozens of anecdotes and tips, to create this intimate loving tribute to her Italian heritage.The hallmark of Italian cuisine is its freshness, and Esposito shows how to make the most of every ingredient. Here's her recipe for quick tomato sauce, ready in just thirty minutes, plus one made with red peppers and another with yellow tomatoes. A chapter on breads covers everything from hearty focaccia to calzoni with a choice of four fillings to sweet, fruit-filled panettone. Many of her soups are meals in themselves, like rich Sardinian Fish Soup or Spinach and Meatball Soup.

    His endlessly imaginative cuisine delights countless diners at his world-renowned California restaurants: Spago, Chinois on Main, Postrio, Eureka, and his latest, Granita. Now, Adventures in the Kitchen offers over 175 great new recipes that enable food lovers to recreate Puck's wonderful dishes at home.Whether preparing food for two or for twenty, cooks will discover here refreshingly innovative dishes combining cuisines and techniques from the Orient, Italy, and France from which Puck has brilliantly created a tempting new American cuisine. Each recipe expresses Puck's passion for fresh ingredients, simple and elegant presentation, and, most of all, his joyful and exciting approach to food. The emphasis is on lighter, more healthful dishes featuring fish, poultry, and vegetables, often grilled or roasted.Begin your adventure with one of Puck's appetizers, such as Sauteed Crabcakes with Sweet Red Pepper Sauce or Sizzling Calamari Salad with Potato Strings. Try some of the pizzas and pastas that Puck has made famous, such as Spicy Scallop Pizza, Spicy Chicken Pizza, or Duck Ravioli with Red Pepper Sauce. Exquisite main dishes include Seared Tuna Steak au Poivre, Grilled Swordfish with Tomatillo Vinaigrette, and Chinois Roasted Squab on Pan-fried Noodles with Spicy Mushroom Sauce. To accompany these delights, try one of Puck's vegetable dishes, perhaps Sauteed Baby Vegetables or Black Bean Ragout. And for a dazzling finale, whip up one of over two dozen mouth-watering desserts, including Pumpkin Pie with Cranberry Marmalade, Cinnamon Ice Cream, or Whiskey Fudge Cake. If you still have room for breakfast the next morning, Puck's incomparable Granola and his Poached Egg on Sausage Patty with Spicy Salsa make delicious starters. And to make any dish sparkle, try a recipe from the Dressings, Sauces, and Condiments chapter, such as Spicy CinnamonChili Paste or Spago House Salad Dressing.Adventures in the Kitchen features inspiring color photographs of many of the dishes included here and is illustrated throughout with instructive line drawings.

    We've analyzed thousands of loaves to determine what works, and why. Our universal recipes have been tested to work in every make and model, and our research continues--a claim no other book can make!Ever make Saffron bread in your bread maker? How about Cottage Dill? In addtion to unique breads, we'll tell you how to make sticky buns, calzone, croutons, flavored butters and spreads. Full-page color photos, spatter-resistant pages and lay-open design join with an easy, understandable narrative to make Electric Bread as user friendly as the push-button bread machines themselves.

    Plenty is written about food all the time, but only a little of that contributes to a fuller appreciation for and understanding of basic ingredients. Behr does that along with providing mouthwatering descriptions of flavors, textures, and aromas.In The Artful Eater, with intellectual curiosity and physical pleasure, Behr unveils the complexities of bean, roasting, and brewing that make a perfect cup of coffee. He investigates why some cream has much more dairy flavor than others, why gray salt tastes more intense than white, why some Southern country ham is on the same level as great Italian prosciutto. Behr investigates eggs, walnuts, wild and tame sorrel, Atlantic salmon, roast beef, and apples, among other foods.He enriches our enjoyment of eating by tracing the natural origins and cultural history of these foods. By consulting mustard seed brokers in Saskatchewan, mussels growers in Maine, ham curers in Kentucky, a spice merchant in Baltimore, and a walnut researcher in Bordeaux, Behr discovers truths about quality that are all but unknown.The Artful Eater contains a good measure of practical information--there are recipes and advice on the correct use and preparation of food. But at its heart the book is an appreciation of individual ingredients, the excellent raw materials on which all great food depends.

    The articles and recipes in this collection concern the benefits of herbs, natural ways for dieting and healing, and methods of living that are far less injurious to our health and environment than most modern methods are. They offer enjoyable reading as well as practical help for solutions we may be seeking today. Indexed and illustrated.

    It explains in simple terms how ailments were traditionally classified in order to prescribe the correct treatment. A wide selection of recipes made from natural resources is suggested to eat and enjoy, to drink, to soothe in the bath, with massage, to improve the hair and skin.

    Beginning with beverages and culminating in a wide array of desserts and sweet, "The New Settlement Cookbook" is a complete guide to preparing all sorts of foods. Start with a basic technique, move to a simple recipe, and then explore the possible variations. The result is cooking ease and confidence with the pleasure of being both competent and creative in the kitchen.

    There are two trademark special sections: one offers the best recipes from the wine country's most talented chefs; the other, simple guidelines and thoughts on serving wine. 250 full-color photographs.

    From the renowned herb gardens at Sage Cottage, nearly 150 recipes for 48 different feasts and celebrations that make use of herbs every month of the year. The owner of Sage Cottage B&B offers kitchen-tested recipes and sage gardening advice. Line drawings.

    Divided into chapters that list the various sauces by their ingredients, this book also contains information on different types of pasta.

    

    100 photographs.

    Calorie-conscious cooking need not detract from the pleasure of eating."— Publishers Weekly"A fabulous cookbook. The recipes provide great-tasting food with a reasonable calorie content. My wife and I use it all the time."— Theodore M. Brennan, owner of Brennan's Restaurant, New OrleansWith this addition to the bestselling Lean and Luscious series, authors Bobbie Hinman and Millie Snyder prove that you don't have to sacrifice taste and texture by avoiding meat products. Unlike other meatless cookbooks that use high-fat substitutes such as whole-milk cheese and eggs, Lean and Luscious and Meatless was written specifically for the lowfat, low-cholesterol lifestyle. Busy cooks will find:• At-a-glance nutritional analyses — including amounts of calories, fat, carbohydrates, sodium, protein, and cholesterol for each recipe• Easy-to-prepare recipes• Meatless versions of traditional American foods• Recipes from all corners of the world• Menu suggestions for entertaining• Cooking tips to reduce the fat and cholesterol content in all your cooking• and more!Over 350 delicious recipes including:Mexicali Bean Dip • Barley Mushroom Soup • Italian Tomato and Pasta Salad • Black and White Bean Soup • Honey-Pear Waldorf Salad • Marvelous Meatless Mushroom Cheeseburgers • Sweet and Tangy Butter Beans • New Orleans Red Beans and Rice • Pasta with Ricotta-Walnut Sauce • Tofu and Snow Peas • Potato and Broccoli Dijon • Orange-Berry Fruit Cup • Lemon Poppy Seed Muffins • Apple Gingerbread Bars • Very Berry Bread Pudding • And many more!About the AuthorsBobbie Hinman is the author of The Meatless Gourmet. She lives in Wilmington, Delaware.Millie Snyder is the author of Light Fantastic! She lives in Charleston, West Virginia.

    

    This collection is filled with wholesome foods designed to bring a sense of nurturing and warmth to an otherwise hectic day. 2-color throughout.

    From mild to lively in seasoning, the recipes have been adapted from classic dishes handed down through generations by the host Jaramillo family.

    The volume contains every one of the recipes chosen to be published in the last 12 issues of Southern Living.

    A lifelong resident of the Midwest, award-winning author Marcia Adams celebrates this diverse and bountiful region with more than 200 recipes that capture the spirit of Heartland cooking.Heartland food conjures up delightfully nostalgic memories of pies cooling on a windowsill, silky preserves canned for the long cold winters, soft white sugar cookies bursting with raisins, generous breakfasts of farm-fresh eggs and country sausage, and hearty soups simmered to savory perfection. The region boasts unparalleled culinary diversity: tender Iowa lamb, Minnesota wild rice and salmon, Michigan morels and fiddlehead ferns, Wisconsin cheese and ducks -- the list goes on and on. And each generation of immigrants has preserved its cultural heritage in the form of a flourishing ethnic cuisine.Adams has traveled throughout the Midwestern states in search of the very best recipes the region has to offer, from near-forgotten family favorites to the exciting new creations coming out of the Heartland's professional kitchens. She includes classics like Snicker-doodles, Wilted Country Salad with Bacon Dressing, and Stewing Hen with Cornmeal Parsley Dumplings; regional favorites like Cincinnati Chili and Frango Mint Cheesecake; plus a selection of innovative new dishes that make the most of indigenous Midwestern ingredients, such as Pork Pot Roast with Couscous and Sauteed Perch Fillets with Fresh Cucumber Relish.With dozens of color photographs and Marcia Adams's warmly evocative text, Heartland presents an unforgettable portrait of the people, places, and food that, epitomize American regional cookery.

    Try Three Kings Bread, Posole de Posada, Christmas Pumpkin Pie, Christmas Turkey with White Wine Basting Sauce and many more taste tempters! Makes an excellent gift!

    Magnificent four-color photographs and enlightening text convey the visual beauty of the sun-drenched splendor of Spain and the exotic ambiance of village life, while more than 100 recipes offer the tantilizing delights of Spanish cuisine. 57 full-color photographs.

    Berry-lover Bob Krumm shares his secrets on how to find, harvest, and prepare berries in these useful field guide/cookbooks.

    Subtly combining the flavours of China and India with a dash of its own inimitable style, Thai food is an exotic concoction of rapidly-cooked fresh ingredients, herbs and spices. Quick to prepare, it is an authentically delicious cuisine for vegetarians or indeed anyone seeking a healthier, meat-free diet. The 130 recipes range from the seductively delicate 'crispy rice with coconut and mushroom sauce' to the more robust and tangy 'stir-fried chilli with water chestnuts'. There are soups, starters and one-dish meals, and a selection of more elaborate delicacies, including curries, main dishes and desserts to tantalize and captivate the palate. Along with advice on equipment, ingredients and how to plan a full Thai meal, the author also creates an evocative picture of Thailand as he explores the religious and cultural importance of vegetarian food in his homeland. Containing atmospheric location photography and succulent food images, this book is both a travel companion and culinary guide.

    The American Heart Association's cornerstone cookbook has sold more than three million copies and it's now fully updated and expanded to reflect the association's latest guidelines as well as current tastes, with a fresh focus on quick and easy. This invaluable, one-stop-shopping resource—including updated heart-health information, strategies and tips for meal planning, shopping, and cooking healthfully—by the most recognized and respected name in heart health is certain to become a staple in American kitchens.

    The cook's room - the heart of the house - and how it has evolved in different nations, is revealed in essays and photographs by an international group of food writers including Diana Kennedy and Julie Sahni.

    

    There are mouth-watering recipes for saks, biryanis, kachoris, samosas, pakoras, bhajis, chapattis and raitas, so whether you like your Indian food mild, hot or very hot, there's bound to be something here that will satisfy your taste buds.

    All of the Beautifully Illustrated Menus from 1990 Plus over 500 Selected Recipes.

    Along with tips on how to boake, store and ship the perfect cookie, it's packed with recipes for classic favorites and decadent new delights. Drop Cookies: Cappuccino Chip, Apricot White Chocolate Chunk, Old-Fashioned Raisin Oatmeal, Peanut Butter OatiesStuffed Cookies: Chocolate Raspberry Hearts, Espresso Cream-Filled Brownie Sandwiches, Poppyseed HamantaschenRefrigerator, Rolled and Shaped Cookies: Soft Gingerbread, Black Forest, Chocolate Bears, Chocolate-Dipped Hazelnut FingersBars and Brownies: Marbled Cream Cheese Brownies, Apricot Oat Bars, Chocolate Chip BlondiesComplete with a section on creating your own variations on the Classic Chocolate Chip, this bite-sized book delivers batch upon batch of scrumptious, fresh-baked treats.

    1.5 million subscribers rely on the expertise of Sunset magazine. Bring that know-how and experience to your customers with this incredible new bolume. Every recipe from the 2002 magazine editions can be easily found in three cross-referenced indexes. Also included are informative articles from all regional editions of Sunset. Consumers will love the quick and easy recipes using seasonal ingredients, low-fat favorites, party menus and great ideas for holiday cooking.

    Filled with a vast array of dish types, the book covers fresh, dried, and filled pasta and a variety of both classic and modern sauces.

    Mu-Tsun Lee shares his over twenty-year expertise as a teacher of culinary arts and famed restaurateur in Japan, Taiwan, and the United States. This invaluable collection of Chinese classics is adaptable to American cooking utensils and appliances. With 150 appetizing and easy dishes and 50 versatile sauces and dressings, this is a blessing to time-strapped consumers with discriminating tastes. The recipes are easily adaptable to ingredients commonly found in your refrigerator and your local supermarket. Familiar family favorites grace weekday meals while your own imaginative creations enliven weekend treats.

    The tradition of tea time has long been a cherished one, bringing tranquil settings to the mind, delicate refreshments to the palate, and warm conversation with good friends to the heart.

    He begins each chapter with a discussion of how that particular food fits into the fabric of the meal. The more than 250 recipes include ceviches, escabeches, empanadas, tamales, soups, seafood, poultry, meat, vegetables and grains, and desserts; and finally there is a chapter on such basics as how to prepare eggless mayonnaise and corn beer, and how to clean squid. An enormously talented cook and teacher, Felipe brings North Americans the culinary diversity and great food of the continent to our south.

    100 recipes include preparation techniques, ingredients, substitutions, and nutritional profile. 100 full-color photographs; 100 line drawings.

    

    

    All the family favorites you love - like cranberry molds and pumpkin pies - are here, as well as homey new variations, like Sausage, Mincemeat, and Corn Bread Stuffing and Raisin Biscuits with Chutney Butter. In addition to the more than 340 recipes, The Thanksgiving Cookbook contains invaluable advice - from arranging beautiful table settings to what to do with the leftovers. with recipes and ideas for making this most American of holidays an unqualified success The Thanksgiving Cookbook, likely to become an American classic, is a worthwhile addition to any cookbook library. Woman's Day Everything that my mother, my grandmother, and probably yours as well ever did to make Thanksgiving dinner a most memorable meal - and much, much more - is captured in the pages of Holly Garrison's marvelous book, The Thanksgiving Cookbook. Merle Ellis A de