His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.

    This collection of 288 irresistible recipes whets your appetite for honest home-cooked cereals, revives the custom of puddings and pies as breakfast treats, and devises new approaches to old breakfast dishes. 85 line art illustrations.

    Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

    Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

    It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too!Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include: - Mushroom and Scallop Pie - Heather Wine - Pratie Oaten - Beestings Pancakes - Hot Cross buns - Figgy Pudding - Boxty on the Griddle - Barm Brack - Sweet Scones - Scotch Eggs - Colcannon - Cockle Soup - Flower Pudding - Flummery - MeadThe ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town!If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.

    The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing...these are the things that make something worth eating. And worth cooking' - Nigel Slater. Nigel Slater's sumptuous recipes are not about making fancy stocks and sauces or perfecting spun-sugar baskets. They are about using the best quality ingredients to make food that is a joy to eat. Freshness, simplicity and flavour: these are what count in the easy-to-follow and deliciously satisfying meals contained in "Real Cooking".

    'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.

    This is a practical way to eat healthy and lose weight. Instead of providing another diet plan, this program is based on change and lifestyle modification. It follows the food group principles and portion control. This program will provide you all the tools you need to lose weight and keep it off without having to keep a diary, purchase an expensive gym membership, or even spend a lot of money at the grocery store.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    ranging from bread puddings, biscotti, and custards, to cheesecakes and seasonal fruit pies.

    First published by Stackpole in 1991, NOLS Cookery is in its 7th edition with 125,000 copies in print. Whether you're a first-time backpacker or a seasoned backcountry cook, you'll learn from the cookbook used by the experts in outdoor education. With more than 2 million meals prepared in the wilderness, NOLS speaks with authority on the art of outdoor cooking. This new edition includes important nutritional information that supports the 200 recipes plus a special section of recipes from around the world, new recipes for lightweight backpacking and recipes that can be prepared in advance of the trip.

    Includes recipes for layer cakes, chocolate cakes, cheesecakes, fruitcakes, yeast cakes, sweet breads, muffins, gingerbreads, ice cream, and sauces.

    But they are much more than entertainers, as The Two Fat Ladies Ride Again reaffirms. Packed with more than 120 recipes, from Light Dishes, Starters, and Savories to Picnics, Ride Again rises to the standard set by the Ladies' best-selling first collection. Breakfast has never been so lavish as with their Aniseed Waffles, Bread and Butter Pudding, and Red Flannel Hash. Feast on Devilled Fish Sandwiches and Scottish Seed Cake, then wash it all down with a Royal Bombay Yacht Club Cocktail ("As drunk by the very drunk at the Royal Bombay Yacht Club"). The Ladies laugh in the face of the fat-fearing fanatic and are proud to share such decadent gems as Spare Ribs and Whisky Chocolate Pie.Sprinkled throughout are whimsical personal anecdotes and snapshots of the Ladies, inviting all to experience their world of devilish fun and feast. Dickson Wright and Paterson eat and live indulgently and encourage others to do the same, giving readers license to partake in their full-flavored food--and enjoy every delicious moment.

    The family project soon had enough recipes to become a book, and Mrs. Chang became a bestselling author in Korea. This full color cookbook includes sections on rice, soups, stews, meats, vegetables and the full range of Korean cuisine. The author's personality shines through in the additional notes about friends, entertaining and foods for special days.

    The result is a rich and fascinating look at where we've been, at the recipes our mothers and grandmothers loved, and at how our own tastes have evolved. The more than 500 cherished recipes in these pages are mainstays of American home cooking, the recipes that have remained favorites year after year. Beyond this collection is Jean's exploration of the diversity of our nation's cuisine and our adoption of such "foreign" dishes as pizza, gazpacho, lasagne, moussaka, and tarte tatin. Her painstakingly researched text includes extensive headnotes, thumbnail profiles of important people and products (from Fannie Farmer to James Beard and from electric refrigerators to the microwave), and a timeline of major 20th century food firsts.

    Now the master of culinary innovation tests new waters, with astonishing new dishes featuring freshwater fish and seafood. Dishes include Oxtail-Stuffed Baby Squid with Cremini Mushrooms, Mustard Oil, and Oxtail Braising Juices; Wild Striped Bass with Stinging Nettles, Wild Mushroom/Balsamic Emulsion, and Hot and Sour Golden Beet Sauce; Steamed Lake Superior Whitefish with Fiddlehead Ferns and Potato-Apple-Celery Purée; Tuna-Crab Roll; and Tuna “Tartare”s with Avocado, Crushed Black Sesame Seed Vinaigrette, and Coriander Juice. The groundbreaking organizational structure of CHARLIE TROTTER'S SEAFOOD reflects the chef's characteristic visionary style and holistic approach to dining—the recipes are presented according to the wines with which he recommends they be served. Included are more than 100 recipes using common and exotic fish, 75 evocative duotones that convey the drama of the fishing industry and grandeur of the fish themselves, and Trotter's signature larger-than-life photos of every dish.

    This raucous ride finds Clarissa Dickson Wright and Jennifer Paterson storming across the cattle and pig farms of Britain to reclaim meat-eaters, searching through dead royals' repertoires for time-tested treasures, and even venturing down under to Australia for their delectable gems. Companion to their hit series, The Two Fat Ladies Full Throttle offers a diversity of dishes that makes menu planning easy. These intensely flavored recipes deliver palate-pleasing meals that are a delight on your plate as well, for as Clarissa maintains, "Nothing is worse than an all-white menu."In their own inimitable fashion, the Ladies tackle everything from potent cocktails and savory soufflés to full-flavored pheasant. Appetizers range from satisfying soups spiked with exotic notes like a Chicken and Ginger Soup to tasty crêpes, mousses, tarts, and terrines. Whether it's lamb wrapped in delicate phyllo pastry or a beef stew served with pumpkin scones, main dishes are both comforting and heartwarming, delivering a full measure of robust flare. When it comes to poultry, the Ladies incorporate a wide variety of seasonings to create Calcutta Chicken Croquettes and Spanish Chicken Andalouse. They attack side dishes with similar gusto. A fetchingly colored Tomato Tart and Sugar-Browned Potatoes, laced with a divine caramelized sugar, bring zest to even simple entrées. To finish off these hearty offerings, indulge in the Ladies' desserts, which include creamy custards, Apple Balls smothered in pastry, and a daringly delicious Chocolate Crème Brûlée.Never has indulgence been so over the top and so very tempting. Replete with hilarious anecdotes from their forays into the British countryside and beyond the Channel, The Two Fat Ladies Full Throttle includes full-color photos of finished dishes. Just as their popular cooking series and two best-selling books won them a place in our hearts, The Two Fat Ladies Full Throttle offers us more delightfully decadent meals that are sure to please.

    Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.SPECIAL FEATURES OF THE BOOK INCLUDE: An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and — for those who can't bear to put the grill away when winter comes — a guide to fireplace grilling. A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Simple Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish, and Grilled Chicken Skewers with Coconut-Ginger Sauce. A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, withrecipes like Eggplant and Tomato Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon, and Herbs. A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor. For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Most-Hot Lime-Chile Booster. Slow and low" barbecue and grill-roasting, where classic barbecued brisket becomes MediterraneanStyle Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor. A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to SweetPotato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt. Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort. Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire, Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you, So go ahead, unleash your 'griller instincts" and give yourself License to Grill — permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best part of your day.

    Features over 250 tempting, nutritious recipes that take brilliant advantage of convenience foods-from individual quick-frozen chicken breasts to chopped ginger in a jar-plus innovative techniques to cut time and "push" flavor.Desperation Dinners Promise:1. These recipes are not hard.2. These recipes do not require expensive equipment.3. These recipes do not lie-every one can be made in 20 minutes, start to finish.4. Expect to be working, but only for those 20 minutes.5. These recipes taste good.A Slightly Desperate Cook's Answer to "What's for Dinner?"Skillet Shepherd's PieTopsail SpaghettiPork au PoivreChicken Chili QuesadillasGarlic-Roasted SalmonButtered Rum-Glazed HamFish FlorentineConfetti Stuffed PeppersAnd When You're Really DesperateSouthwestern Chicken on the SpotMinute MinestroneTuna and Fusilli AlfrescoMiracle Baked Pork ChopsPractically Perfect Peach Crisp"The dinner dilemma is solved! The Desperation ladies deserve to be stove-side in every busy home." -Nathalie Dupree, author of Nathalie Dupree Cooks Quick Meals for Busy Days

    Now, nearly ten years later, she heads back to Quilt Country, serving up a second helping of nostalgic recipes, as well as offering fascinating insights into the changes that are slowly making their way into the Amish way of life. Broadening her scope to include Amish communities across the United States and Canada, too, she has found that higher land prices have caused many Amish and Mennonites to look beyond their agrarian roots; some have moved to far-flung locales in search of cheaper farmland, while others have become entrepreneurs, working in closer proximity to their "English" neighbors. In both cases, outside influences have left indelible marks on the food they prepare - often with delicious results. New Recipes from Quilt Country celebrates Amish cooking today, with irresistible offerings from the school lunch bucket, the roadside stand, the harvest cellar, and more. The chapter Casseroles and Carry-Ins provides the perfect fare for casual get-togethers and potlucks, while Family Milestones suggests tempting treats for important occasions and celebrations, and Changing Times, Familiar Favorites illustrates some of the ways outside influences have found their way into the Amish kitchen.

    From Didi Emmons, a terrific young cook who combines a passion for culinary adventure with a love for the honest pleasures of home cooking, these 350 recipes - with more than 150 main dishes - spell an end to boring and bland meatless meals. Full of farm-fresh produce ripe for the eating, hearty grains that warm the soul, and a whole world of new spices and flavors, they promise boundless pleasures for the everyday table.

    A celebration of sensual foods featuring seductive recipes, aphrodisiac histories, and couples' anecdotes.

    Good Housekeeping Step by Step Cookbook features hundreds of techniques, all photographed. From stuffing beef tenderloin to fluting a pie crust, this kitchen essential shows you how to achieve flawless results. Charts display the proper temperatures for cooking each type of meat. Individual sections cover nutritional guidelines, foods for various diets, entertaining advice, and choosing wine. Of course, the dishes are enticing—from chili meat loaf to couscous stuffed artichokes, from salmon teriyaki to holiday feasts and tasty sweets. It’s a must for every home cook!

    In this illustrated book she presents the best of her wedding cakes in full colour with detailed step-by-step instructions and line drawings.

    At San Francisco's famous Cha Cha Cha restaurant, located in the heart of Haight-Ashbury, the big flavors of Cuba and Puerto Rico come together and dance in vibrant dishes served against a backdrop of laughter, a loud Latin beat, and fabulous altars to the voodoo saint-gods of Santeria. As colorful as the restaurant itself, this unique, festive cookbook offers sixty terrific recipes for Cha Cha Cha's signature tapas and entrees (perfect for entertaining!), all accompanied by the stories, icons, and relics of Santeria, as well as full-color photographs of the dishes themselves. Savvy cooks are discovering that the spices and ingredients of the Caribbean are as fun to cook with as they are to eat. Cook! Eat! Cha cha cha!

    John McDougall and Mary McDougall continue to build upon the success of their acclaimed, low-fat and plant based McDougall Program books. In this latest edition, they share their secrets for lowering cholesterol, alleviating allergies, and dramatically reducing the risk of heart disease, cancer, osteoporosis, and diabetes with food that is irresistible to the whole family. Featuring over 300 recipes (including healthy Mediterranean diet recipes) that can be prepared in fifteen minutes or less, The McDougall Quick and Easy Cookbook is the busy person's answer to eating right. Discover shopping tips and cooking hints to save time, reduce fat, and make great-tasting meals. Learn the viable egg and dairy replacements to eliminate fat, cholesterol, and animal protein from your diet. And refer to the updated "McDougall-Okayed Packaged and Canned Products" list. The economical, fast, and innovative recipes in The McDougall Quick and Easy Cookbook help make good health and longer life easier than ever to achieve.

    Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.

    Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. The Prawn Cocktail Years sets out to rehabilitate the food we once loved and found exciting. In so doing, the authors take us on a cook's tour of the legendary post-war hotels and gentlemen's clubs with their Mulligatawny and Shepherd's Pie, to the bistros of Swinging London where Paté Maison and sizzling Escargots excited the braver palate. Then there were the first Italian trattorias where Saltimbocca and Oranges in Caramel were the order of the day and the 'Continental' restaurants with their exotic offerings of Beef Stroganoff, Chicken Kiev and Rhum Baba. Recipes for all these old favourites have been brought back to life as well as those classics that were once described as the Great British Meal - Prawn Cocktail, Steak Garni with Chips and Black Forest Gateau. Cooked as they should be, this much derided and often ridiculed dinner is still something very special indeed. The prawn cocktail years are staging a comeback . . .

    This richly produced, wonderfully readable cookbook, The Indian Spice Kitchen, written by the food consultant to the celebrated London restaurant, Bombay Brasserie, takes you on an unforgettable culinary journey along the spice routes of India with over 200 authentic recipes and stunning color photographs throughout. Simple step-by-step recipes, all adapted for the North American kitchen, allow the home chef to create delicious foods with precious saffron, aromatic tamarind, and delicately fragrant turmeric, mustard and chilies. The recipes are arranged by featured ingredient in a full range of soups, breads, vegetarian and meat dishes, beverages and desserts. Among those included are Lamb with Apricots, Cauliflower in Coconut and Pepper Sauce, and Nine Jewels Vegetable Curry.

    The culinary trendsetter collects here some of his favorite recipes from his previous cookbooks, which illustrate the development of not only his personal cooking style, but also the Cajun cuisine that he helped pioneer more than 30 years ago.

    As head pastry chef of the famous Parisian establishment Fauchon and currently with the prestigious Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors

    It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want.—from the IntroductionIn her first collection of suppertime solutions, the author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner, with more than 100 inspiring recipes to enjoy every night of the week.What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers. Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio. Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again.

    With this book, pet parents can bake their own safe, fun, and natural dog treats. The Doggy Bone Cookbook’s pet-tested, veterinarian-approved recipes are made with healthy, traditional kitchen ingredients that please even the most finicky canine connoisseurs. Included are recipes focusing on favorite flavors such as Thyme for a Treat, Howl About a Mint, and Tomutto and Cheese, holiday treats like Easter B’egg, Yappy Birthday and other special occasion dishes, and recipes for dogs with special dietary needs. Helpful hints transform even the worst cook into a full-fledged Doggy Bone Chef, while a bone-shaped cookie cutter ensures perfectly shaped biscuits every time. Funny, colorful illustrations on each page make the book as much fun to read as it is to cook with.

    Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

    It even includes some great "comfort" dishes in full vegetarian cover including shepherdess pie, stuffed squashes, artichokes, eggplants, etc, and chili con queso. Fully illustrated with beautiful step-by-step and finished-dish color photos.

    Begin with the basics if your kitchen confidence needs a boost or go straight to the easy-to-follow recipes to make a new kind of meal where the approach is simple, the ingredients are fresh and the flavors are unforgettable. Complicated, time-consuming recipes and hard-to-get ingredients will become a thing of the past when The New Cook takes over your kitchen.

    No one is better equipped than Zarela to present clear and delectable recipes for the tantalizing dishes of this little-known regional cuisine."-- Mimi Sheraton, author of The Whole World Loves Chicken Soup"I've watched Zarela weave her culinary magic from the first dinner party I attended at her home, beginning with intensely flavored salsas presented in lava bowls. How apt that a chef who prepares such dazzling Mexican food should lead us through Oaxaca. The soul and lore of this magical place will add new life to your table through Zarela's recipes."--Shelia Lukins, author of USA Cookbook, Food Editor of Parade Magazine"Food in Mexico, especially in Oaxaca, smacks of so much more than trends and nutrition. Zarela Martinez knows this passionately and has bestowed on us a book that will enrich the lives of all that are really hungry, all that are seeking more than the latest flavor. Filled with honest glimpses of an extraordinary place, The Food and Life of Oaxaca offers the most intimate understanding anyone can gain of another culture--the understanding that comes through flavor. For many in Oaxaca, eating is the perfect act of celebration, consecrating every aspect of life. The warm flavors Zarela Martinez has captured here are the perfect expression of Oaxaca's generous spirit."--Rick Bayless, author of Authentic Mexican and Rick Bayless's Mexican Kitchen Visit us online at: www.mcp.com/mgr

    With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents.In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding.Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.

    Over 600 full-color illustrations illustrating over 150 recipes.

    The popular comedian offers a collection of healthy, low-fat Italian fare, combining recipes with humorous anecdotes about food, family, friends, and show business.

    And this book is for you if you're just starting out cooking, or are ready to take that next step into really knowing this most delightful of endeavors. This book starts with a visual guide to the pantry, describing and explaining a key choice of ingredients from peppercorns, oils and vinegars, to pasta and beans, vanilla beans and honey. A stock of good basic ingredients will help you cook well, and for those on a budget, this section will ensure that bad buys are kept to a minimum and that correct storage will prevent waste.

    They've responded with More Bread Machine Magic, a collection of 140 of their best new recipes!More Bread Machine Magic offers perfected recipes for an array of baked delights, from sourdough and pumpernickel loaves to sweet, savory, fat-free, whole grain, and sugar-free breads. More imaginative than the generic recipes that come with the machine, each recipe-tested in more than a dozen machines-features step-by-step instructions, hints, and creative suggestions for baking the perfect loaf, every time. There are also recipes for doughs that you prepare in the bread machine, fashioned by hand, and bake in a traditional oven, such as pizza crusts, focaccia, flatbreads, rolls,and even bagels. All recipes are adapted for 1-, 1 1/2-, and 2-pound bread machines.Recipes include: cinnamon-raisin bagels, Scandinavian rye bread, Irish soda bread, pesto spiral loaf, New England maple syrup bread, heavenly herb rolls, petite brioche, butterscotch apple bread pudding, challah, sun-dried tomato mozzarella bread, and many more!

    They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

    It relieves glaucoma, epilepsy, migraines, insomnia, asthma, the nausea associated with AIDS and chemotherapy, and a host of other conditions. It was once a staple in every American medicine cabinet, but because hemp is the plant from which marijuana is derived, it has been unavailable to consumers until recently. Now products made from imported hempseed are sold by stores and mail-order companies across the United States to satisfy a growing demand. Hemp for Health reveals the developments that have returned this ancient plant to the forefront of health and nutrition and that have doctors calling for its legalization. The author provides everything from recipes using hempseed, and an analysis of cannabis's therapeutic effect on the nervous system, to current information on bills that are currently moving through several state legislatures to legalize domestic hemp production .

    Quick tip boxes offer suggestions for food safety, make-ahead options, and easy entertaining.

    "The Davis family Cheese Thing is one of the greatest contributions to American gastronomy." --Adam Rapoport, "The James Beard Foundation""I would love him even if he didn't cook." --Mitchell's MomYou want me to what?Cook SomethingApple PieBaked Beans While You SleepBread PuddingCaesar SaladCheese ThingChocolate Nut BiscottiEggplant ParmesanFalafel Vegetable BurgersGrilled VegetablesJust-Between-You-and-Me Mashed PotatoesMeat Loaf to Be Proud OfOne-Pot BrowniesPancakesPasts with Smoked Salmon and CapersReal Man's QuicheRoasted ChickenSalmon MousseSesame Chicken FingersTabboulehWarm Potato Salad

    The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.

    Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

    Following one of her recipes is an adventure. They are chatty and comforting, telling you what to do every step of the way."--Ladies Home JournalHer first-ever collection to focus on pies and fruit, Maida Heatter's Pies &and Tarts presents scores of delightful recipes to thrill the palate--the homey baked apple or wild blueberry pie, classic Key Lime Pie, an incredible Cassis Raspberries with Creme Fraiche. Of course Maida's love of chocolate and all things sweet is brought to pies, too, so along with your fruit there's Chocolate Mousse Pie, Frozen Peanut Butter Pie, and Old-Fashioned Butterscotch Pie, too. And there are pies and fabulous fruit concoctions to back and serve at any time of year, regardless of season, and for any occasion--chiffon pies, ice-cream pies, tiny tartlets, turnovers, cobblers and crumbles, mousses, flans, and puddings. Plus the flawless Maida Heatter touch is brought to every aspect of baking, as she patiently teaches critical details such as how to make the perfect pie crust and how to make souffles that never fall.

    This book is a complete guide to the food and recipes of Asia, celebrating and demystifying the flavors of the East.

    The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history, and gastronomy. Measurement and conversion charts, phonetic pronunciations, cross-references, and origins and usage designations will be useful to professional or amateur chefs—or anyone who simply enjoys food.

    This book is often billed as an herb cookbook. It's that, but so much more. There is a plethora of gorgeous, delicious recipes for anyone who likes to cook or eat! Not all recipes are herbal but many are. By herbal, I mean they contain wonderful flavoring agents like rosemary, thyme, sage, etc. - those great enhancers that gourmet cooks have relied on forever to create wonderful taste sensations. It is also packed with informative growing and use information. And it's beautiful to look at. Food lovers of all kinds should have this book. You won't need any other.

    In this collection of more than 150 original recipes, Stellino introduces the wonderful flavors of France, Spain, Greece, the Middle East, Morocco, Turkey, and, of course, Italy.

    After seeking out the best soups from the kitchens of family, friends and restaurants throughout every region of Italy, the author presents 150 flavourful recipes.

    This is a celebratory collection of recipes from Claire Macdonald's years of cooking at Kinloch Lodge, revised and updated to take account of the health and weight-conscious '90s.

    As well as the innovative, striking design of the book, the appeal also lies in the exquisite simplicity of its food. A sophisticated re-interpretation of the cucina rustica or farmhouse cooking of northern Italy, the food of the River Cafe relies on good quality, fresh, seasonal produce. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them are vibrant with flavour. This cookbook retains the essential style of the River Cafe while reflecting the new directions Ruth and Rose's cooking took since their first book; meat is less prominent, for example, while vegetables and vegetarian food have become more important; techniques, such as wood-roasting are featured, always with advice on how the results can be achieved in a domestic oven. With over 200 new recipes, River Cafe Cook Book 2 is a must both for the many people who loved the first volume and for those who have yet to discover the delights of the River Cafe's unique style of Italian cooking.

    Recipes accenting vegetables, seafood, and other fillings with tastes ranging from Carribbean jerk to Thai seasonings celebrate the limitless styles of and fillings for tamales.

    The trick is to use the machine for what it does best - mixing and kneading the dough that produces the loaves we all love so much. Then leave it in the machine to rise, shape it by hand, and bake it to perfection in the oven.

    Pattie Vargas and Richard Gulling provide recipes for over 100 home-crafted cordials to suit every occasion, from cinnamon coffee liqueur to spiced blackberry brandy, and pineapple rum to black walnut liqueur. The simple instructions and insightful tips will have even beginners filling bottles with after-dinner joy. Learn to use your flavored liqueurs to spice up main dishes or add an extra pop of flavor to timeless desserts, and be sure to invite some friends over to enjoy a few sips.

    Is there anything more delightful than the smell of fresh bread or muffins wafting from the kitchen? Remember the pleasure of freshly baked pies and cakes, the fun of making cookies? This book showcases everyone's favorite recipes, as well as great new ideas.

    Host garden gatherings, ice cream socials, harvest moon buffets and festive holiday feasts with these clever cookbooks...we've even included complete menus!

    In the VEGETARIAN TABLE series.

    After a lifetime of addiction to Italian food, I had no idea you could do so much with mayonnaise.--Jay Leno.

    The introduction by Roy Shipperbottom is the fruit of extensive research into the life of the extraordinary Elizabeth Raffald, a pioneer among women entrepreneurs - she had a cooked meat shop, wrote the first-ever street directory and ran an employment agency for servants. This cookery book became a bestseller, and made public the then secret art of confectionary.

    The book presents all the recipes from both of Hugh Fearnley-Whittingstall's television series of the same name, as well as new recipes. Guidance is included on where to find the ingredients.

    All the techniques to make wonderful chocolate recipes are explained, with easy-to-follow, step-by-step photographs. Melting, piping, grating and decorating can be done with expertise by even the novice. With over 200 recipes, this is indeed the bible for all chocolate lovers.

    The latest tantalizing offering in the ever-popular Hot series heats up backyards and kitchens alike with 50 sizzling recipes for classic barbecue favorites and innovative pleasers from around the world—from simple any-night delights to more elaborate weekend feasts.

    Features over 100 superb recipes .Photos of all the basic ingredients including fillings and flavorings .Companion volume of "Ultimate Chocolate, Ultimate Cake," and "Ultimate Pasta."

    The Ligurian diet offers an abundance of fresh fruit and vegetables, seafood, olive oil, cheeses and fragrant herbs for antipasti, bread, pasta and rice dishes. A chapter is also included on the wines of the region.

    A gorgeous, zen cookbook that celebrates balance, meditation, and everyday beauty.From ancient teachings to the words of celebrated masters and contemporary cooks, this collection of commentaries, blessings, meditations, and recipes is a call to recognize everyday activities as opportunities to awaken--to transform each moment of life, in the kitchen and out, into a moment of enlightenment.

    More than 350 fabulous recipes from America's favorite brand name companies, from super-simple cookies, rich and gooey brownies, and coloful cupcakes to quick breads, old-fashioned pies, and irresistible cakes. More than 100 beautiful full-page color photographs.

    Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before being seared over open coals. In Marinades, grill master Melanie Barnard provides 75 recipes to enhance the flavor of meat, poultry, seafood, vegetables and even fruits. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki and Polynesian Passi on Fruit and Rum to tickle palates up and down the taste spectrum. In addition to the recipes, Barnard also offers practical grilling advice and tips on pairing foods with marinades.Grilling is one of the best ways to add flavor to food without adding fat. As evidenced by the explosive demand for fancy grills, fuels and flammable additives such as mesquite and hickory, today's backyard barbecuing has outgrown shriveled hotdogs and charred chicken. For the legions of Americans hungry for the perfect barbecue, Marinades is the final, most important ingredient.

    Well, Linda Fisher's inheritance did get her out of financial trouble, but it was nothing more than one of her mother's recipes and the values with which she was raised.Suddenly finding herself divorced and struggling to support her son and make ends meet, Linda, rather than ask for public assistance, vowed to take care of her own. She dug up her mother's pancake recipe and modified it into a muffin batter. Then she loaded up her red Radio Flyer wagon and hit the pavements of Westminster, Maryland, selling mouthwateringly delicious muffins -- blueberry, peach cobbler, black bottom, burnt sugar, apple dumpling, to name just a few -- and soon became a local favorite, known around town as "the Muffin Lady."Just when business started booming, however, the Carroll County Health Department told her to pack up her wagon because she didn't have a "department-approved commercial kitchen." Well, Linda wasn't going to take that lying down! She fought back, and the whole community came out to support her. Finally the Westminster Volunteer Fire Department offered her the use of their state-approved kitchen, where she still bakes muffins today.In The Muffin Lady,  Linda shares the legacy of riches that was handed down by her mother. These gifts are useful both inside and outside the kitchen -- recipes whose ingredients include sugar, flour, perseverance and pride.

    This cookbook is a guide to the foods of the Philippines.

    Filled with over 300 delectable edibles that are more delicious and less costly than store-bought, the book features 60% all-new recipes. The other 40% have been updated, tweaked, and re-tested.Learn to make Green Olivata, Salmon Pastrami, Chocolate-Filled Bread Rolls, Real Crumpets, Harissa, Glorious Garlic & Hot Pepper Jelly, and Chocolate-Mocha Truffles with Rum. Plus, custom charcuterie, seafood sausages and pates, breadstuffs and barbecue fixin's, chutneys, candies, spice rubs, salsas, bagels, biscotti, and more. Selection of the Book-of-the-Month Club.

    From Rosh Hashanah, Yom Kippur, and Hanukkah to the Sabbath, Passover, and celebrations, including the Bar Mitzvah, each holiday chapter contains menus, game plans, table decorations, fascinating historical information, important prayers, and celebration ideas. Here's the must-have cookbook for the modern home cook who has little time but lots of enthusiasm for keeping up with Jewish traditions.

    In addition to teaching the basics—how to pour; the differences between the vast array of gins, scotches, tequilas, and vodkas; how beer, wine, and spirits are made; and which glassware to use for each beverage—the guide provides critical information on the nuts and bolts of customer service, checking id's, dealing with intoxicated customers, tipping, and inspiring a bar crew to work as a team. A glossary identifying common bar terms and recipes for more than 125 cocktails supplement the text.

    From her Neapolitan grandmother's kitchen in America to the kitchens of Italy, Mary Ann Esposito has watched Italian bakers create all sorts of crusty breads and savory delights of every shape and size and adapted them in her latest book, especially designed for the home baker. She presents three simple, versatile doughs that offer endless possibilities for baked goods. There are recipies for every meal, for every course, for every part of the day -- a small, savory snack, a light brunch, a hearty supper, a breakfast coffee cake, or a dazzling dessert. Whether it is stuffed, filled, baked, or rolled, you will find it in What You Knead.Working with yeast dough is a pleasure, not a mystery. Mary Ann's easy-to-follow techniques give you confidence and ensure success with every baking endeavor. Using just the foundation ingredients of water, yeast, and flour, you'll be surprised by the wide range of possibilities: Make delicious and eye-catching pizzas; snack on fragrant, crusty foccacia; enjoy savory and hearty pot-pies...and that is just the beginning.Come and learn the secrets of becoming an accomplished home baker with Mary Ann Esposito. Fashion her basic Straight Dough into a homey loaf of country bread; use it as a container for Italian Country Chicken Pie; make it the envelope for double-crusted rosemary and sweet pepper foccacia or the base for Spring Spinach, Prosciutto, and Fontina Tart.Sharing the techniques passed down from her grandmother, Mary Ann shows you how to make Nonna's Sponge Dough and turn it into dozens of delights such as Roasted Vegetable Calzones or robust Pumpkin Seed, Sage, and Panchetta Bread.Her easy-to-work-with Simply Sweet Dough offers delicious choices too, from an impressive Fig, Chocolate, and Walnut Tart to the perfect coffee cake. Try a selection of her holiday breads, such as the dense and rich Almond Paste Holiday Bread or Sweet Spiral Wreath. And for special occasions, indulge in Mango and Dried Cherry Pie, Almost Apple Charlotte, and delicate donuts, reminiscent of those found in Sicily, oozing with velvety pastry cream.What You Knead is the bread book that the home baker can call a friend. Mary Ann Esposito offers you a clear and diverse selection of recipies that are almost effortless. Along the way, step-by-step technique photographs demonstrate the basic building blocks for making dough. With more than 50 recipies and over 170 tantalizing color photographs, this is a must-have for anyone interested in the simple methods of working with yeast doughs.

    Contains descriptions and notes on over 35 different herbs and spices with helpful tips and exciting Asian spice recipes.

    round up a parent, older sister or brother, grandma or grandpa to help you in the kitchen. But before you start cooking, read the following tips with a grown-up to make sure that every cooking experience is a success!

    Each of the over 100 recipes features colour photographs. Each recipe is rated for ease of preparation, for ease of use and understanding. There is also an indication of how long a dish will take to prepare. One of a series of family cookbooks sponsored by "Family Circle" magazine, all of the recipes are double-tested and double-tasted.

    Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, open a can of this and add it to a can of that school of boat cooking.Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.

    This book revisits those days and the great recipes that were spawned from them, dishes like BBQ Chicken Sloppy Joes, the Kebobwich, and the Chili Dog. Accompanying these nostalgic -- and delicious -- recipes are anecdotes and pictures of the fascinating 50's culture of sock-hops, suburbs, and drive-ins that spawned these foods.

    All the classics ranging from Cream Cheese Rolls to fudgy Chocolate Mousse Cake, plus entrees like Double Crust Chicken Pot Pie are spotlighted with technique photographs to assist you in the kitchen. These top-rated recipes are sure to become favorites with family and friends.

    This inspirational lifestyle book includes photos and short essays to record Darina's garden and landscape achievements as well as to record the changing scenery around Ballymaloe. As we pass through the seasons from spring toward winter we are offered more than 125 recipes for classic Irish dishes that reflect the fertility and diversity of Ballymaloe's gardens. More than just another cookbook, Ballymaloe Seasons focuses on creative new ways to prepare and present meals, while inspiring readers to grow, harvest, and delight in good produce.

    Her imaginative collection of recipes for pancakes, crepes, and blintzes will inspire you to keep the griddle hot from sunup to sundown.From delicious eye openers such as Bacon Cornmeal Softies (see excerpt) and Banana Pecan Pancakes with Buttery Bananas and suppertime savories such as Sweet Potato-Chipotle Pancakes with Creme Fraiche and Spring Green Mushroom Rolls to elegant desserts including Puffed Pear Pancakes, Choco Banana Crepes, and Tropical Cakes with Golden Mango Sauce, Pancakes is full of ideas for hearty breakfasts, casual suppers, company dinners, and around-the-clock snacks.Sweet or savory, plain or posh, every recipe is simple, fast, and foolproof. Informative headnotes, griddling tips, ingredient and equipment information, and advice for serving, freezing, and reheating are included.

    Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites • Spicy Peanut Chicken Soup West African Style • Thai Grilled Chicken with Sweet and Spicy Garlic Sauce • Singapore Curry Noodles with Green Peppers and Shrimp • Green Pea Curry with Fresh Paneer Cheese • Indonesian-Style Rice Pilaf • Ginger Pear Chutney

    What better way to spend a lazy summer afternoon than lolling under a shady tree with a volume of Winnie-the-pooh and a sumptuous outdoor feast?Gathered in this delicious cookbook are more than forty recipes for planning the perfect picnic -- pecan chicken fingers, bittersweet-chocolate chunk brownies, honey-spiced tea punch, and much more. The easy-to-follow recipes are divided into six theme picnics: a Kids' Picnic, Tea Party Picnic, Rainy Day Picnic, Beach Picnic, Birthday Party Picnic, and an Expotition Picnic.

    Once again, premier cookbook author Bonnie Stern and the Heart and Stroke Foundation of Canada, the country's leading authority on the prevention of heart disease and stroke, bring you a delicious new collection of healthy recipes, as well as up-to-date information on how to cook and eat well without sacrificing flavour!FEATURES INCLUDE:* A practical and detailed introduction on heartsmart eating that includes menu planning and shopping checklists, written by Leslie Berndl M.Sc., RD and Rena Mendelson M.S., D.Sc., RD* A complete nutritional analysis for each recipe* Helpful hints to ease meal preparation, including time-saving ideas, ingredient substitutions and advice on culinary techniques, complemented with black and white illustrations throughout* Appendices complete with Canadian Diabetes Association's Food Choice Values* 16 pages of full-colour photographs by Robert Wigington, Canada's foremost food photographerAlso inside you'll find more than 200 new tempting recipes for comforting soups, perfect pastas, colourful salads, marvellous main courses and delectable desserts, as well as some of Bonnie's best bread and grain recipes.

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    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.

    Whether you want to know:- what a passion fruit looks like- the recipe for the perfect birthday cake- how to use a clay pot- how to bone and stuff a duck for a special dinner, or- a soup-to-nuts menu for ThanksgivingThe Essential Cook Book is the only book you will need on your kitchen shelf!Here is a virtual encyclopedia of everything today's cook needs to know, from selecting raw ingredients, to preparation, to cooking, and finally, to the presentation of a delicious meal at the table.

    Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.

    The recipes are simple to make, great tasting, and encourage children to explore their curiosity about each state and the origin of its unique food peculiarities. From Massachusetts' Sugar Baked Beans to Hawaii's Aloha-Bobs, it's all American Grub, and it's all covered in this entertaining book.American Grub includes general cooking and safety guidelines, charming color illustrations, and a recipe index, organized by type of food.

    Over 400 recipes include modern interpretations of old favourites such as Steak and Kidney Pudding, Salad Nicoise and Sherry Trifle, along with those at the edge of current tastes reflecting the increasing influence of Oriental, Pacific and Mediterranean flavours. The work is cross-referenced, with a range of illustrated ingredients, and techniques are photographed step-by-step, from preparing seafood to breadmaking.

    Nature's finest ingredients--squashes, mushrooms, apples, pears, figs, grapes, game hens, turkey, venison--star in a dazzling array of easy dishes that capture the spirit of the season.

    This irresistible collection of recipes features just about everything the passionate chocolate lover could ever desire, from Truffles to Ice Creams. With mouthwatering photography by Martin Brigdale.

    Includes a host of traditional specialities, ranging from antipasta Vitello Tonnato to simple, classic pasta dishes including tagarin, Piedmont's interpretation of tagliatelle.

    Fresh, imaginative, and original, her recipes will enchant vegetarians and non-vegetarians alike.Informative introductions to 36 different vegetables answer commonly asked questions on selection and preparation, and vegetable recipes for every occasion, whether it's a formal dinner, a quick weeknight meal, or even a savory snack or side dish, are included. From Thai Coconut Soup with Roasted Sweet Potatoes to Ricotta and Nutmeg Gnocchi with Beet Sauce, Annie Bell's Vegetable Cookbook establishes a firm foundation for an original and inspired approach to cooking vegetables.

    This stunning follow-up to Mr. Collins' popular book, The Art of the Cocktail, comes complete with recipes, serving suggestions, and beautiful photos of these contraband thirst-quenchers--portrayed in the authentic glasses of the era. 100 color photos.