The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagúThe first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.Among the things you will find are:A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; acountry dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region."A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.

    Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a number one bestseller. Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel, followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food.

    Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

    Her daughter Fanny's stories of this busy place are a friendly and funny introduction to the delights of real restaurant life, and her recipes show how easy and inexpensive it is to make good food with basic ingredients and simple techniques. Opening up the magic world of cooking to children, Alice Waters describes, in the words of seven-year-old Fanny, the path food travels from the garden to the kitchen to the table. Teaching kids where food really comes from not just from the market but from farms and people who care about the earth, Fanny at Chez Panisse has lessons on the importance of eating with your hands, of garlic and of composting and recycling. It is also a delightful beginner's cookbook with 46 recipes that will tempt children into the desire to cook and eat with whole hearts, alert minds and all the senses. From banana milkshakes and green apple sherbet to cherry tomato pasta and black beans and sour cream, as well as spaghetti and meatballs, french fries and pizza, there is something here for every child to prepare and enjoy.

    And where the soup is gratifying, gutsy, and downright gratifying. Since 1981, Crescent Dragonwagon-noted children's book author, cookbook writer, and innkeeper-has owned that perfect little inn: Dairy Hollow House in Eureka Springs, Arkansas. Distilling all her soup-making, bread-baking and salad-mixing wisdom into one book, Crescent Dragonwagon presents 200 of the recipes that have made her inn a many-time winner of the Uncle Ben's Best Inn of the Year Award. Here are the pedigreed soups: Winter Borscht . la Vielle Russe, Cuban Black Bean Soup. Soups with a twist: Fishysoisse, Gazpacho Rosa, New World Corn Chowder. Soups to warm you up: Deep December Cream of Root Soup. And soups to cool you down: Chilled Avocado Soup, Mexique Bay, Orange Blossom Special. Plus dozens of fabulous breads, from Slightly Fanatic Whole-Grain Dream Bread to Rosemary Foccacia Dairy Hollow, and salads, including Beet and Apple Salad on Mixed Greens. Selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service. Over 267,000 copies in print.

    Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.

    

    History, affinity with other ingredients, decorative uses, and succulent recipes are explained.

     New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewis's Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating. Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla O'Connor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Includes shopping guides, cooking tips, and walking tours.Winner of a 1992 IACP/Julia Child Cookbook Award. Winner of the 1992 James Beard Food and Beverage Book Award. A percentage of the royalties goes to Citymeals-on-Wheels.

    A guide to growing and using vegetables and herbs includes valuable tips on garden construction, gardening techniques, harvesting, and cooking techniques.Title: The Moosewood Restaurant Kitchen GardenAuthor: Hirsch, David P.Publisher: Random House IncPublication Date: 2005/04/30Number of Pages: 294Binding Type: PAPERBACKLibrary of Congress: 2005001136

    More than 175 quick, wholesome, nutritious, and delicious recipes to be enjoyed by vegetarians and non-vegetarians alike.

    The Central Plains region, with the huge vibrant city of Bangkok as its focus is the most fertile, part of the country and is rich in fresh produce. The North has a very distinctive cuisine based on glutinous rice, and the dishes that accompany it are generally milder than those of the Central and Northeastern regions In the Northeast the influence of nearby Laos is felt and dishes tend to be highly spiced.Thai-born chef and culinary expert Panurat Poladitmontri and his partner, Judy Lew, have prepared this superb collection of authentic, recipes, each of which has been individually photographed by leading food photographer John Hay and beautifully styled by Ann Creber. Internationally renowned photographers Luca Invernizzi Tettoni and John Hay present a spectacular collection of photographs to show Thailand's great scenic diversity, from the beaches and jungles of the South to the misty mountains of the North, and the varied lives of it's people. William Warren, who has spent many years in Thailand, writes with an insider's knowledge. He takes the reader on an absorbing trip around the country discussing the various influences--historical, physical, racial and cultural--that have formed the distinctive culture of the Thai people.An extensive glossary ensures that any cooks who are unfamiliar with oriental ingredients and presentation will have no difficulty in bringing this wonderful selection of Thai dishes to their tables.

    Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." --Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." --Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library." --Craig Claiborne "Biba Caggiano's Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner." --Bradley M. Ogden

    Filled with tempting recipes and beautiful photographs, Dakshin: Vegetarian Cooking from South India presents the finest cooking from the region. Drawn from the states of Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh, and the union territory of Pondicherry, the recipes in this vegetarian cookbook bring traditional South Indian cooking within reach of any cook in any kitchen. From sambars and rasams, to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a healthy and balanced approach to eating, Dakshin is an ideal Indian cookbook for today's lifestyle — for vegetarians and non-vegetarians alike — and the perfect introduction to South Indian Cuisine.

    These traditional country-style recipes have been updated yet kept unchanged in their simplicity and hearty goodness.

    Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. ScandinavianFeasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.

    Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

    But how do we save these recipes from obscurity when they are not handed down by grandparents? In Back to Square One Goldstein aims to get us back in touch with our food heritage. Illustrated.

    It is justly famous for its fragrance, sophistication, elegance, and subtlety. In this highly acclaimed cookbook, Margaret Shaida traces the origins of this alluringly exotic cuisine and weaves her research through a coloful tapestry of lively anecdotes and quotations to provide the most complete collection of authentic recipes available.

    Martínez's memoirs of growing up in Mexico…make great armchair reading…" —Los Angeles Times "Restaurateur Zarela Martínez does double duty in Food From My Heart, writing brilliantly about people and culture while demonstrating how to make quite fabulous dishes." —Cosmopolitan "Zarela Martínez is an absolute genius with flavors and this book is a great guide to her talent. I count it as one of the most interesting and invaluable additions to my library, which dates almost forty years." —Craig Claiborne Food and life are inseparable in Mexico—not just eating to live but eating to celebrate, to come together, to worship God and spirit. In Food From My Heart, Zarela Martínez describes the connection between Mexican culture and Mexican food—a collision of Old and New World ingredients, and the culinary influences of a constantly shifting ethnic mosaic. Through the telling of her own story, Martínez reveals the inextricable bond that exists between food and religion and the way Mexicans mark birth, death, marriage, and the daily business of living. Drawing upon the influences of friends, family, and traditional foods from many regions in Mexico, Martínez has created her own personal style of cooking: imaginative and highly flavorful, easy to prepare, and evocative of the classic Mexican cooking upon which it is based. It is all brought together—the traditional and the new—in the form of memoir, stories, and more than 175 recipes to create this unique cookbook.

    Thanks to the letters and recipes you'd shared with us over the years, we got the idea of bringing it all together into one special Christmas cookbook, full of memories, tips and of course, tried & true recipes. It's the book Vickie goes back to every time she needs a little inspiration or that recipe for chicken casserole supreme! It just goes to show, while a little change is good, it's the memories and lasting traditions that always bring us back home to the country.

    The directions are easy to follow and the variety of recipes will never leave you without choices of what to have for dinner - be it a family affair or a formal occasion. You can find the ingredients for most of the recipes regardless of where you live.

    Presents gourmet recipes for serving 4 or 16 delicous repasts. Basic procedures are illustrated with 200 step-by-step photographs. Features 16 pages of color photos showing various presentations of finished dishes. Over 600 recipes for all kinds of menu items serve as practical examples of the food types and cooking methods discussed. Also includes an appendix of recipes for basic sauces and other recipe ingredients.

    Written with panache by a self-taught foodie, "The Surreal Gourmet" features 25 delicious recipes - each accompanied by original and surreal artwork - presented in a manner so simple, so straightforward, that anyone who can connect the dots can learn to create fabulous food and enjoy festive dining.

    The hundreds of recipes offer both daily fare and ceremonial dishes for holidays; and all ingredients used are readily available in the U.S.

    Rozin traces each food as she tells how they were transported to the Old World, integrated there into existing cuisines, and then returned to America. (To be published March '92.)

    A collection of recipes from the City of Roses

    The book covers the basics of breadmaking plus specifics on everything from croissants to braided challah. Illustrated.

    With over 400 recipes, from simple soups to sumptuous stews, this cookbook is the most comprehensive and complete guide to the vibrant and delicious cuisine of Spain.

    Perfect for dipping into a steaming cappuccino or as an accompaniment to ice cream or a glass of wine, biscotti are endlessly versatile. They can be covered with chocolate, embellished with spices or nuts or kept in their simple, sophisticated original form. Light and healthy, they adapt easily to both casual and formal occasions. Filled with tips on baking and serving biscotti, as well as with delicious historical anecdotes, this small-format cookbook is the perfect introduction to a classic Italian experience.

    Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous.With amateur mushroom hunters especially in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store, and prepare them for the table. More than 70 savory recipes, ranging from soups and salads to casseroles, canapes, quiches, and even a dessert, are included.Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination.

    The new edition of this invalu-able reference provides this information in a concise and accessible way, guided throughout by contemporary baking and pastry research and practice.

    Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book. Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.

    The award-winning author of Country Baking includes recipes for Thanksgiving rolls, Christmas cookies, Pumpkin Doughnuts, a gala New Year's Eve bash, and more.

    By the time you've finished reading his book you may not be convinced that Sicilians are responsible for chicken soup, rice, and pasta (as the Old Man claims) but you may well believe they invented laughter.The writing style is relaxed and conversational. The recipes -- more than 160 -- combine Sicilian and American influences and include antipasto and salads; vegetables; soups and stews; pasta and sauces; seafood; poultry and meat; and sweets.The dishes are all simple, authentic, and delicious:A Meatloaf Like No Other (combines Italian sausage, pine nuts, olives and wine)- Shellfish Marinara 1, 2, and 3 (each a distinct version) Pasta with Polpette (Sicilian meatballs that have a flattened oval shape, much like a stepped-on football. Odd they may look, but they're never tough since you need brown only two sides) Pasta with Beans, Pasta with Artichokes, Pasta with Cauliflower, Pasta with Eggplant An abundance of recipes for chicken and for fish -- and one for chicken with fish (plus a handful of dried figs) Traditional veal dishes Desserts that include holiday pastries, a ricotta pie, and a Sicilian rice pudding Readers not familiar with Sicilian cooking are in for a treat. The food of the Mediterranean's largest island was influenced by the people who conquered it. From the Arabs and Moors come stuffed vegetables and the use of dried fruits and pine nuts. From the Greeks come olive oil and lemon. It is a simpler cuisine than that of the north, emphasizing leaner ingredients. For Sicilians, seafood is more important than meat, and lamb is more likely to be seen on the table than is pork.The Sicilian Gentleman's Cookbook is filled with all the warmth, love, and happiness of the home that the Old Man created. The recipes are generously garnished with anecdotes and old-world philosophy.

    According to the Zagat New York City Restaurant Survey, "For down-home delicious Soul Food, this funky Harlemite is the real thing; go for great ribs, incredible fried chicken, fiery greens, and other artery-clogging Southern staples. Don't tell your doctor what you ate."Now, for the first time, the "Queen of Soul Food" reveals her recipe secrets for more than one hundred of the authentic, stick-to-your-ribs soul food and classic Southern dishes she serves at her world-famous Harlem restaurant.Start off with a breakfast of homemade pork sausage with eggs and the tenderest, flakiest biscuits you've ever eaten. Move on to tried-and-true soul food favorites that include Smothered Chicken, Fried Catfish with Hushpuppies, Sweet and Spicy Chicken Wings, Blackeyed Peas and Rice, and, of course, "Sylvia's World-Famous Talked-About Barbecued Ribs."Of course, no meal at Sylvia's would be complete without a couple of "sides": Fried Green Tomatoes, Collard Greens with Cornmeal Dumplings, Candied Sweet Potatoes, and more. Sylvia's desserts are enough to satisfy any sweet tooth: Peach Cobbler, Lemon Pie, and Three-Layer Caramel Cake.So, "if you're craving great barbecue, down-home soul food, and something uniquely New York, catch a cab up to Sylvia's, a marvelous restaurant serving up batches of great ribs, pork chops, candied sweet potatoes, and pecan pies that will satisfy the biggest eater in the family" (Passport to New York Restaurants). If you can't make it to New York, Sylvia's Soul Food will make you feel like you're there.

    The book features 200 recipes that have been adapted to today's need for high-flavor, low-fat, quick, and easy-to-prepare meals, inspired by the vibrant flavors of India.

    Finally -- a combined index for the Best of Bridge Series

    You can boil them, bake them, fry them, sauté them, grill, braise, roast, and microwave them. Potatoes are irresistible, and Lydie Marshall's recipes for them are sublime. The book is an international compendium of tempting and varied dishes by one of America's most talented cooks.

    Dishes range from Country Pan-fried Catfish to Salmon Chowder.What sets this fantastic book apart is the mouthwatering photography and the easy-to-follow recipes. Whether you're frying, steaming, stewing, baking, grilling, smoking, pickling or cooking over a campfire, you'll find new and delicious ways to prepare your catch. This includes special techniques for each method in addition to the recipes themselves.If a recipe looks good, but calls for a species of fish you don't have, there's a substitution chart that will give you an alternate choice. Plus, you'll find handy fish-cleaning tips that can help reduce contaminants and improve the flavor.

    Over the last 5,000 years, it has served as the origin of such well-known disciplines as shiatsu, acupuncture, moxibustion, yogic exercises, and meditation. Literally meaning to pull and stretch, Dō-In originated as a way of achieving longevity and attaining the highest potential of mental and spiritual development.Dō-In techniques are a series of motions designed to harmonize body systems. The D ō -In Way details the fundamental aspects of this exercise, which involves breathing, posture, and self-massage and manipulation to stimulate body systems. The gentle application of pressure on the body's meridians corresponds with physical processes, and allows for the conditioning of internal organs. This is a comprehensive handbook to an ancient system of movement designed to enhance physical, mental, and spiritual health.

    Here are 130 all-new recipes for white and whole grain breads, fruit and vegetable breads, sourdough, spice, herb, coffee cake, dough cycle breads, and more--including a section of acceptable substitutions.

    25,000 first printing.

    

    In this completely revised and expanded edition of a culinary classic, pastry chef and teacher Carole Bloom shows intrepid bakers how to turn their visions of sugarplums into home-baked perfection. Bloom begins with an illuminating discussion of candymaking essentials, from ingredients to tools to techniques, and then shares more than 180 exquisitely detailed recipes for truffles, caramels, nut brittles, fudge, and more. If you haven't dared to try candymaking or have been frustrated by attempts in the past, get out the baking sheets and gift boxes—it's time to prepare, devour, and share batches of blissful, homemade treats like Mocha Truffles, Hazelnut Chocolate Kisses, Vanilla Cream Caramels, Butter Peanut Brittle, and Maple Pecan Fudge. Bloom's clear, concise instructions will help beginners master even the trickiest techniques, like tempering chocolate and making caramel, and her many recipe variations will inspire experienced candymakers to experiment with new flavor combinations. With TRUFFLES, CANDIES, AND CONFECTIONS at your side, starting a candymaking tradition will be as rewarding as it is delectable.“If you have a passion for chocolate, caramel, toffee, or truffles, Carole Bloom's collection of luscious two-bite confections will inspire you to create the sweet magic of a candy shop in your own kitchen.” —Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures“Smooth or chunky? Creamy or chewy? Chocolate or vanilla? Fruit or nut-filled? Such sweet choices will surely keep you up at night, luring you into the kitchen to melt and dip your way into candy bliss, then back into bed with a stash of sumptuous sweets.” —Lisa Yockelson, baking journalist and author of Baking by Flavor“This is the book that every chocolate-lover should have within reach at all times! From classic chocolate-dipped caramels and nutty brittles, to truffles with the most exquisite flavors imaginable, Carole's classic book is without a doubt one of the most comprehensive and delectable books on chocolate ever.” —David Lebovitz, author of The Great Book of Chocolate“A first-rate book for making wonderful candy at home. This almost forgotten pleasure is made available to anyone with the careful, clear guidance in these well-tested recipes.” —Marion Cunningham, author of The Fannie Farmer Cookbook“Carole Bloom has done meticulous research, writing, and recipe testing for this irresistible book. It's rare to find a teacher so committed to seeing her students succeed.” —Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker, Inc.“It's not just Bloom's background that makes this book so good; she has the rare ability to clearly explain technical procedures and write a recipe that's easy to follow.” —Los Angeles Times

    Area chefs and restaurants contributed signature recipes that make this a perfect gift for any cook. A 1992 National Winner of the Tabasco Community Cookbook Award.

    The fourth cookbook by the immensely popular "Pioneer Lady" is a celebration of old-fashioned warm weather cooking filled with 125 delicious down-home recipes and nostalgia for the long childhood days of school vacations and outdoor celebrations.

    No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture.

    

    Complete nutritional information on more than 1,000 foods - to help you choose the "right" foods for cholesterol control, weight loss, stronger immunity, digestive health, cancer prevention, better blood, and stronger bones.

    The most comprehensive book available! Tarantino recreates marinades and flavoring pastes from all over the world, and provides instructions for preparing seafood, poultry, meat, vegetables, and cheese -- indoors and out.

    

    A collection of 150 proven recipes for soups shows readers how to create Tomato and Bread Soup with Pesto, Cool as a Cucumber Soup, and others.

    500 tempting new recipes make losing weight a delicious experience.500 vibrant full-color photographs--one of every recipe--will entice you to prepare each dish.The latest advice and tips help you lose weight, eat well, and feel great.Food exchanges with every recipe offers flexibility in meal planning.Information especially designed to address the diet issues of children and adolescents.

    Includes recipes--based on the traditional cuisine of the Southwest and Pacific Rim--that feature fresh and exotic ingredients and innovative combinations.

    Small in size, yet large in recipe selection, each volume offers a delicious range of dishes--from the simple to the imaginative.

    Period paintings and photographs of every dish.

    In "Real Thai, " she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.

    Now, THE JOY OF JAPANESE COOKING explains how to prepare and present Japanese meals. Both novice and experienced cooks will find the carefully tested, precise, and clearly illustrated recipes simple and rewarding.

    Many quilters are devoted homemakers who enjoy cooking almost as much as quilting. Many other quilters develop recipes and invent shortcuts to decrease food preparation time, freeing themselves to spend more time by their quilt frames and sewing machines. This easy-to-use cookbook is packed with their simple and elegant recipes. Also includes more than 100 anecdotes about cooking and quilting from the lives of these remarkable women and men. "More than 900 homestyle recipes plus some reminiscing here and there makes this cookbook seem like a round-robin exchange with old friends." --Quilters Newsletter Magazine.

    Recipes include nutritional analysis fore calories, fat grams, cholesterol, sodium, etc.

    Easy-to-follow recipes are sprinkled with amusing trivia from the movie. Illustrations include photographs of film scenes. (Abbeville)

    -- Two books in one: Any-Day Treats features old-fashioned cookies; flip the book over and Christmastime Treats features holiday treasures.-- 72 recipes for holiday cookies, 74 recipes for anytime cookies -- plus glazes and frostings.

    From the boulevards of Paris to the farmhouse kitchens of Provence, these classic foods bring elegance and sophistication to tables around the world.With The Best of France,food editor Evie Righter has carefully assembled the very finest examples of French culinary techniques in a single, memorable volume. From haute and novelle cuisine to country and bistro fare, she shares the recipes and the secrets of France's chefs de cuisine in a fresh and accessible style that assures perfect results every time.Here are the simple yet fundamental beef, chicken, and fish stocks used every day of the year; the familiar favorites like Onion Soup, Cheese Soufflé and Ratatouille; distinguished classics including Rack of Lamb and Cré me Brulée; even the healthful new preparationssuch as Fish in Parchment Paper, Grilled Vegetables, and Fruit Sorbet. Each is the best of its kind.Color photographs throughout feature both the dishes themselves and the unforgettable French settings from which they emerge. An essential reference for any cook,The Best of France helps turn an ordinary meal into an event.

    Pimiento and Tabasco-seasoned Crab Cakes, peppery Kale-Stuffed Onions, and Spiced Cranberry Sauce are just the lively accompaniments needed to bring the turkey to life! Tired of your typical burgers-and-coleslaw Labor Day barbecue? This year celebrate in style with a garden party featuring international fare. Thai-Style Steamed Dumplings with Coriander Dipping Sauce ... Shredded Pork with Tomato Salsa on Tortilla Chips ... Olive, Rosemary, and Onion Focaccia ... all dress up a Labor Day Cocktail Buffet. Whether it is an autumn fishing picnic in the country, a summer luncheon by the sea, or a formal dinner for the winter holidays, let The Best of Gourmet, Volume VII be your source of year-round dining -- with 26 menus and over 500 recipes from which to choose.This edition of The Best of Gourmet is the largest volume ever, with more than 55 brand-new recipes, and over 80 pages of exquisite full-color photography. Here you will find the best recipes from the 1991 food columns of Gourmet Magazine, and much more! First, the Menu Collection assembles an album of outstanding entertaining ideas with menus and full-color photography from the Gourmet's Menus and Cuisine Courante columns. The Recipe Compendium follows in Part Two, with all of the recipes that are pictured in the Menu Collection, as well as selected recipes from the columns Gastronomie sans Argent, In Short Order, The Last Touch, and assorted feature articles. But the best of the best is not all that this volume has to offer. The editors of Gourmet now add an entirely new section, Cuisines of the World, that will highlight a different cuisine each year. The international celebration begins with The Flavors of France, an exciting foray into French cooking that includes enticing new menus and spectacular full-color photography of the country and its food. And finally, A Gourmet Addendum explores the culinary versatility of spices in exciting all-new recipes.Gorgeous photography in the Menu Collection brings an assortment of entertaining ideas to life. Uncork the champagne and bring out the caviar to celebrate a very special occasion. Gourmet's Anniversary Party, starring Roast Fillet of Beef with Cornichon Tarragon Sauce and ending with the ultimate celebratory dessert, Chocolate Mousse and Raspberry Cream Dacquoise, is a gala experience that your guests will never forget. From an elegant Masquerade Dinner featuring Breast of Duck with Port Sauce, to a refreshing Swedish Midsummer Dinner that presents Assorted Canapes and Oven-Poached Salmon Steaks, to an easy and casual Pasta Dinner of Rigatoni with Shrimp in Tomato and Feta Sauce, here you will find menus to suit your every need.The Recipe Compendium is a bountiful assembly of updated old favorites as well as unexpected new finds. Inexpensive pleasers from Gastronomie sans Argent highlight new cheese specialties such as Spicy Macaroni and Cheese; Lemon Ricotta Pancakes with Sauteed Apples; and Cheddar, Bacon, and Scallion Souffle. You will also find sweet and savory crepes: Curried Seafood Crepes; Dilled Spinach Crepes with Avgolemono Sauce; and Mint Chocolate Souffle Crepes ... the choices go on and on. For the busy couple, In Short Order recipes offer easy fare for two that can be prepared in 45 minutes or less: Cream of Crab Meat Soup; Spicy Stir-Fried Orange Chicken; and Chocolate Raspberry Shortcakes ... to name a few. And, there are thematic recipes from The Last Touch that add that little something extra to your meal. Exceptional cold soups, vinaigrettes, dips, and potato salads are just a sampling of what's in store.This year, a new chapter, Cuisines of the World, explores the bounty of French cooking. Have you ever been tempted to make eclairs but thought the job too daunting? Here you will learn to make not only eclairs, but all of your other French favorites as well -- beef bourguignon, a fish terrine, and even an apple tart! The essentials of this outstanding cuisine, including basic recipes and techniques, are presented; then three inviting new menus follow and put these essentials to use. Let Gourmet take you to France, and lead you well on your way to French cooking know-how.Closing this year's edition, A Gourmet Addendum discovers the exotic flavors of spices with recipes for everyday living. Spiced Apple Refresher; Jalapeno and Cheddar Cornbread; and Gingered Shrimp Salad with Baby Corn and Sugar Snap Peas all add a little zip to your cooking!A General Index, an Index to 45-Minute Recipes, and an Index of Recipe Titles provide quick and easy access to all the recipes. And, a listing of Table Setting Acknowledgments supplies information on all items pictured in the menus.Throughout the years Gourmet has been a trusted guide to the art of good living. The Best of Gourmet, Volume VII continues the tradition with style.The Best of Gourmet, Volume VII is the largest volume ever! Filled with more than 500 recipes and over 80 pages of magnificent full-color photography, this edition offers 26 inspired menus for the way we live today.This volume introduces Cuisines of the World, a new section to The Best of Gourmet that will unlock the mysteries of a different cuisine each year. This year, the Flavors of France captures the glories of this exceptional country with full-color photographs, basic recipes, tips, and all-new menus. Plus, A Gourmet Addendum on spices proves that these little flavor enhancers can make a big difference in your cooking, with 24 enticing new recipes.Upholding the Gourmet tradition of timeliness, quality, and style, The Best of Gourmet, Volume VII is a must for the cook of the nineties.

    Anecdotal biographies and stories provide an insight into how each artist started, life on the road, and culinary as well as musical influences.

    "The outstanding characteristic of these recipes is simplicity--simple and tasty on the tongue while filling and wholesome for the body."--Irish Herald.

    Illustrated with hand-rendered drawings of Tibetan icons.

    

    The recipes include such tantalizing dishes as Penne with Hazelnuts, Spaghetti with Sun-dried Tomatoes, Pasta Fritters, Artichoke Gnocchi, Crepes Stuffed with Watercress in Sweet Pepper Sauce, Tagliatelle with Scallops and Fennel, Lasagne with Shellfish, Penne with Duck and Orange and Baked Green Taglioni with Ham. Diane Seed has brought together delicious combinations of ingredients with dry and fresh pastas, stuffed pastas, crepes and gnocchi.

    Too much pepper makes him sneeze, and everyone escapes, leaving Eva with only pepper soup. A lift-the-flap book with large, simple art.

    An extraordinary overview of how to minimize stress and maximize assimilation of essential nutrients: vegetables, low-stress protein, essential oils, and carbohydrates. A safe, non-radical nutritional foundation for your healing program, abundant health, greater energy and longevity. Daily nutrition plans and delicious recipes are included. Learn how to design the optimal nutrition meal. You will gain a greater understanding of nutrition and its role in health. A simple approach to better health.

    Offers recipes for hamburgers of every variety, gives creative ideas for toppings, and includes suggestions and recipes for side dishes.

    The book features authentic recipes for 18 Victorian cakes, cookies and pies, plus reproductions of vintage trade cards and product labels. 50 full-color illustrations.

    -- Easy recipes cover all the basic skills a beginner needs to know-- Gives tips on nutrition and safety in the kitchen

    

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

    Known for his painstaking research, Bugialli draws on the recipes of old Tuscan families, early printed cookbooks, and field research to create an important and exciting collection of dishes. 150 full-color photographs.

    America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to guide modern cooks.

    Her books are perennial bestsellers in her country. Since 1990 she has appeared daily on Greek Antenna TV's most popular morning talk show which is now seen in North America by satellite.The 290 recipes in Greek Cuisine reflect the traditional food of Greek households and holidays. Enticing photographs and a word about historical or religious context accompany each recipe.

    Filled with projects to make and bake all year round. 76 illustrations, including 38 in full color.