Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts -Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep -How to make a tender and flaky pie crust in under three minutes -How to make the best brownie ever into a crustless tart with puddles of ganache -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche -Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more -Detailed information on ingredients and equipment, previously available only to professionals -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart -Pointers for Success follow the recipes, guaranteeing perfect results every time

    Slater's unpretentious style means that he finds good things to make using mass-produced white bread and standard English confectionery, as well as the finest Italian loaves.

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own. Awards1999 James Beard Award Winner

    Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables. Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club's Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award.

    300 flavor-packed recipes for vegetables and more from garden or market.

    Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.        More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.        Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking.

    Along the way, they experienced firsthand dozens of varieties of rice, offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way to get flavor and variety on the table.Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes--Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos--are shared not just as recipes, but as time-honored traditions.Seductions of Rice will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook!

    A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started." -Chicago Tribune

    Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes, many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap. Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian American recipes you will ever find.

    You will find everything you need to give your baby the best start in life, here, in this book.A must-have for all new parents - let Annabel guide you through baby's early years with her food wisdom.'Her recipes prove that babies and toddlers will eat their greens - and much more - if served up in imaginative ways"Daily Telegraph'A parent who does not have at least one of her books in her kitchen should waste no time putting that right' The Sunday Times

    Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.

    Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen."I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons."--from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil"The recipes in this book are so wonderful, I almost ate the book!"--FANNIE FLAGG, author of Fried Green Tomatoes at the Whistle Stop Cafe

    Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.The definitive book for our time, The Great Meat Cookbook includes• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion• at-a-glance guides to all the major cuts, with a full-color photo of each• recipes for handcrafted sausages, pâtés, confits, and hams• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb• recipes for underappreciated parts that make delicious dishes without breaking the bankWith straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

    There's food in there, but then what? It'll have to be cooked... or at least peeled. Probably both. It's enough to scare even the foolhardy, but then so is a diet of macaroni and cheese. And you can't afford to keep ordering pizza. Aaarghh!Relax! You're not alone. Author Evelyn Raab (mom to two teenage sons) understands that the kitchen is alien territory, and she is going to teach you everything you need to know to produce something deliciously edible out of actual ingredients -- in other words, cook -- and live to tell the tale.Incredibly thorough, never condescending, and with a dash of humor, Clueless in the Kitchen leads culinary neophytes through the entire range of kitchen experience -- from cleaning a stove and outfitting a first kitchen (cheaply), to unplugging a drain and identifying that stuff in the bulk-food bins. Two hundred easy-to-follow recipes show how to make all kinds of simple and scrumptious dishes for every meal and occasion, beginning with "Breakfast: A Cruel Joke" and ending with Snacks and Munchies." There's even a chapter devoted exclusively to the "Vehemently Vegetarian."And there's more! Each recipe is coded with an icon symbolizing vegetarian meals, cheap eats, couch potato, mom, or family food, food to impress, and snacks and munchies. And useful menu planners will help you tailor the perfect meal to every guest, whether that guest is your shallow but fun boy/girlfriend, your aunt Gladys, or (gasp!) your entire family.Whether you're living on your own for the very first time or you're just on your own for dinner, Clueless in the Kitchen will be the first and -- hopefully -- only guide you will ever need. You may never eat macaroni and cheese again!

    Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.

    The answer is simple and obvious: it is a highly personal book about the Mexico she knows. And no one knows Mexico the way Diana does.     When Diana Kennedy first came to Mexico more than forty years ago, she did not intend to become the country's premier gastronome. But that is what she has become, traveling endlessly, learning the culinary histories of families, hunting elusive recipes, falling under the spell of the beauty of a countryside that produces such a wealth of foods. She has published five books and is referred to variously as the Julia Child, the Escoffier, and the high priestess of Mexican cooking. Most important, she has taken as her eternal project to record not only the wealth of Mexican culinary knowledge and folklore but also the fascinating stories behind it all. My Mexico records Diana's recent wanderings, along with memories stored away from previous trips.    With wondrous, novelistic prose, Diana tells the story behind her discovery of each dish, from the Pollo Almendrado (Chicken in Almond Sauce) she discovered in Oaxaca to the Estafado de Raya (Skate Stewed in Olive Oil) that delighted her in Coahuila. Yes, there are some fairly simple recipes for inexperienced cooks--look for the new guacamoles and the addictive chilatas. More complicated ones are for aficionados who know the intricacies of the ingredients.      Times have changed greatly since Diana published her first book. More and more ingredients are available in the U.S., and  more and more people have learned of the true joys of real Mexican cooking. One thing has not changed--Diana Kennedy's passion. For those who already are familiar with her work, this volume is a much-needed addition to your library. For those who are not, you are in for a treat of the first order.

    Designed for people who are lost in the kitchen, the book starts with 100 recipes each presented in an non-intimidating way and accompanied by a picture. How To photographs illustrate the techniques used.

    Sophia has dedicated this book to her grandmother Luisa, with whom she lived in Pozzuoli, the small city near Naples, during World War II. Watching her grandmother turn their humble wartime rations into succulent dishes left a lasting impression on Sophia, and it is this spirit of improvisation that marks the recipes in her new cookbook.Along with Nonna Luisa's specialties, Sophia's recipes come from all over Italy: a wonderful bean soup from Tuscany, Neapolitan pizzas, a risotto from Venice, fish from Sicily and, vegetable preparations from the South. Many of the recipes are variations on the classics, such as Vermicelli alia Sophia (which features her own interpretation of pesto sauce) and Luisa's Minestrone (based on her grandmother's version of the essential vegetable soup). Sophia's love of pasta is well-known, and the book includes a wonderful selection of pasta recipes, as well as dishes of risotto and polenta. Simple antipasti and recipes for meat, poultry, and fish round out this collection. Among the homey desserts are a flourless apple cake and an irresistible ricotta pie.In addition to the recipes, Sophia shares poignant anecdotes about her Neapolitan childhood and her illustrious filmmaking career. She takes us behind the scenes of some of the many movies she made in Italy with such stars and dear friends as Marcello Mastroianni and Cary Grant and shares the recipes that she discovered on location for various movies. While making Two Women, in the mountains near Rome, she learned to make Spaghetti alla Carbonara from charcoal workers.

    Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine.In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

    Offers an introduction to old-fashioned, country-style cooking with a collection of 300 all-American recipes, focusing on cooking with inexpensive ingredients such as grains, vegetables, pasta, poultry & low-fat cuts of meat that are synonymous with good nutrition.

    And what an incredible journey it proves to be.Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine.Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums.And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts.Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins.This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.

    All these recipes and many more are found in "Ultimate Bread." Step-by-step sequences and easy-to-follow text takes the mystery out of breadmaking. Baking essentials and basic techniques are included, too. "Ultimate Bread" guarantees the pleasure that making and eating your own bread brings! 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."

    In Simple Vegetarian Pleasures, Lemlin shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals.Here Lemlin shows how a bit of simple planning can help busy people pull together a great tasting, sophisticated vegetarian meal -- with an absolute minimum of fuss. A well-stocked vegetarian pantry is key to making a great dinner, and Lemlin offers lists of what to buy and store, in cabinets, refrigerator, and freezer, to make sure your tasty meal is not only fast but healthy. She provides the tools you need to create wholesome meals, including easy rich vegetable stocks to have on hand, tips on quicky roasting peppers or pitting olives, fast breakfast dishes that let you stay away from overprocessed, high priced commercial cereals. Stovetop dishes, make-ahead casseroles and gratins, and a range of pizzas, quesadillas, sandwiches and vegetarian burgers offer simple solutions for weeknight suppers. Salads and desserts take advantage of seasonal vegetables and fruits and suggested menus let harried home cooks move from soup to nuts, almost effortlessly.Winning Dishes include:Chickpea Salad with Fennel, Tomatoes, and Olives Spinach Soup with Couscous and Lemon Garlic Mashed Potatoes Portobello Mushroom and Caramelized Shallot Omelette Nantucket Cranberry Cake

    A collection of over 300 recipes using vegetables, with an encyclopaedic introduction covering topics such as vegetable varieties, uses, selection, preparation, and storage.

    1": Main Course Dishes and "Joy of Cooking" Vol. 2": Appetizers, Desserts & Baked Goods feature hundreds of new recipes and cooking tips as well as the enduring favorites. For the beginning cook or the seasoned chef, "Joy of Cooking" shows how to present food correctly and charmingly, from the simplest to the most formal service.-- "Joy of Cooking" is for both beginning and experienced cooks-- These are the only mass market cookbooks of its kind!-- "The finest basic cookbook available. A masterpiece of clarity!" -- Craig Claiborne-- "Covers the entire gamut of kitchen procedures...easy to use!" -- James Beard

    This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston GlobeContemporary Turkish cuisine ranges from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. It is fresh, distinctive, and flavorfuluthe result of over five centuries of culinary tradition. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!

    The book takes the reader on a journey through America, a trip that any food-loving tourist will relish.He will go along on a fishing expedition with a Maine lobsterman, taste the buttery freshness of an ear of grilled corn and smell the pungent, smoky aroma of green chiles roasting in the Southwest. He will visit Americans at a Hawaiian Lu'au, a New England clambake and a crawfish feed in Louisiana. He will find out what Americans eat for breakfast in different parts of the country and that fastnachts, beignets, malassadas, bunuelos, and paczki are all types of donuts. The book is divided into thirteen geographical regions. Between the regional chapters are stories about food-related subjects and national dishes that transcend regional borders, such as hamburgers and pizza. An extensive bibliography and index are included to aid the curious reader.

    1999 James Beard Award WinnerCooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as:- Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet- Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce- Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice CreamWith over 125,000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and Desserts is the icing on a most enticing cake.

    Even if we don't have time to bake on a regular basis, holidays are something different--special occasions that encourage us to pull out the cake pans and present our family and friends with a gift of homemade love. And this is particularly true of the Jewish holidays, which are so centrally focused on special foods--and, of course, special desserts. From the round raisin challah that symbolizes the sweetness and continuity of life for Rosh Hashanah, the Jewish New Year, to triangular, jam-filled hamantaschen for Purim, to a Chanukah dreidel cake, to the best flourless Passover cakes in the world, Marcy Goldman offers recipes that are traditional as well as those with an innovative flair. Jewish or European-style baked goods--coffee cakes, strudels, cheesecakes, rugelach--are so universally popular that they have become as American as apple pie, and now, with A Treasury of Jewish Holiday Baking, every home baker will have access to the secrets of how to make them. As if she were a mother passing down techniques to her own children, Marcy Goldman's voice is warm, encouraging, and inviting, as well as authoritative, clear, and knowledgeable. She provides not only detailed instructions that yield delicious baked goods every time, but also a wealth of information on holiday customs and history. Here is, indeed, a treasury to be welcomed by those who grew up with such recipes, those who are seeking to reestablish traditional holiday celebrations in their own home, and those who simply want to know the secrets for producing a wide range of delicious cakes, pastries, and pies. From the Hardcover edition.

     The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition . The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

    Paul Harrington slakes the growing thirst for mixology at Wired's "Cocktail". Web site (www. cocktailtime.com), which draws over 250,000 hits a month and has more than 40,000 readers Now this specialist bartender (known to his fans as "The Alchemist") has put all his wit, wisdom and know-how into a book that as cool as it's compendious -- from James Bond's classic Vesper to the Monkey Gland and the Police GazetteStarting with full coverage of basic essentials from glassware to garnishes, Cocktail goes on to feature everything you need to know about sixty-four classic cocktails, illustrated with four-color spreads and over three hundred additional drink recipes. Find out what turns a Martini into a Bull's eye, whether to serve Mint Julep over shaved or crushed ice, and the true genesis of the Moscow Mule and the feisty,

    Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.        Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products; his full-flavored, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as Baked Lasagne with Asparagus and Pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations--Penne with Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavors and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colorful and approachable recipes.        Traditionalists as well as those who thrill to the new will want to make dozens of these crowd-pleasing dishes a permanent part of their repertoire and embrace Mario Batali'sphilosophy of Simple Italian Food.

    Stocked with cleverly named canine confections--from SnickerPoodles to Scotty Biscotti to Big Scary Kitties -- the pooch patisserie has grown into an international operation, featuring its fresh-baked, all-natural bakery treats for dogs.Three Dog Bakery's 1996 autobiography, Short Tails and Treats from Three Dog Bakery, tells all about how Dan Dye and Mark Beckloff, with inspiration from their three dogs, came to run 12 retail bakeries around the world, as well as wholesale and mail-order divisions. Now, Three Dog Bakery is sharing its secrets with dog devotees everywhere. With this new Three Dog Bakery Cookbook, readers will be able to concoct the kind of tasty treats that canines crave.Featuring more than 50 recipes--from Banana Mutt Cake to Great Danish, and from Fiesta Bones to Gracie's Megapizza--the Three Dog Bakery Cookbook will have dogs salivating like Pavlov's proverbial pet. Full-color finished dish photographs give human cooks a look at what they're making, while health tips and canine trivia sprinkled throughout the book both educate and entertain.Arranged into six chapters, Three Dog Bakery Cookbook covers the dog-snack gamut, from savory morsels to carob-coated treats, from luscious entrees to chewy soft-baked confections. Readers will find recipes for all doggie occasions, from birthdays to obedience school graduation.

    From shopping through chopping, from making flawless gravy to fearlessly carving the bird, he offers tips, insight, and inspiration every steop of the way. Whether it a tradition holiday feast with turkey and all the traditional trimming, chutneys, and chowders; a vegetarian dinner with just the trimmings; or new ideas for regional classics, including Cajun- or Italian-inspired tastes, Thanksgiving 101 serves up a delicious education for novice and experienced cooks alike.

    The cuisine that developed in their households is a remarkable melange of kosher traditions and the distinctive flavors of Italy, the Middle East, and Spain. For the first time, this wonderfully rich, little-known culinary heritage is given the attention it has long deserved. With Cucina Ebraica, celebrated chef Joyce Goldstein offers a substantive collection of superb (and completely kosher) Italian Jewish dishes, as well as a compelling and important culinary history. Exploring the ancient intertwining of two venerable food traditions, we discover that many Italian dishes have Jewish roots. Familiar and yet entirely new, this is a robust and delicious new side of a beloved region's cuisine. Filled with painterly photographs that evoke the richness of the Italian Jewish heritage, Cucina Ebraica is a mouthwatering collection of distinguished recipes, a reference on an extraordinary tradition, and an invitation to unexpected joys and secrets about both Italian and Jewish cookery.

    Based on their wildly popular cooking series -- an Absolutely Fabulous for the culinary crowd -- the Two Fat Ladies' first American publication features sumptuous recipes from the biggest new talents on the food scene.

    Kennedy, Jr. She regarded the move as temporary and was secretly planning to return to Europe very quickly. Twenty-five years later, when Jacqueline Kennedy Onassis died, Marta was still with her. When she first arrived, Marta was an unusual combination of extreme sophistication and unexpected naivete not surprising, since she spent the first half of her young life in San Valentino-- population 400-- in the north of Italy and the second half in the palazzos and chateaux of various world capitals as nanny and then as companion to the daughter of a wealthy French diplomat. She had always addressed the mother of her French charge as "Madame", in the formal European way. In the new household, she called the newly married Mrs. Onassis "Madam" in the mistaken belief that that was the English version of the term. Eventually Mrs. Onassis explained its meaning in English and the slightly risque connotation, but begged Marta not to stop using it because it was "so cute".After the children left for boarding school, Marta stayed on with the family. Her role, naturally, changed and evolved from governess to housekeeper and, finally, to friend, until she became an indispensable part of the household. She ran everything, but she shone especially as a gifted cook. Whether it was birthday parties for Caroline and John over the Thanksgiving weekend in New Jersey, a barbecue on the porch of the beach house on Martha's Vineyard, or a fast but elegant dinner on Fifth Avenue before the ballet, Marta was always there, cooking for Madam.And now Marta has gathered nearly 100 of the family's favorite recipes and garnished them with her reminiscences in "Cooking for Madam". She offers the special green sauce she served with poached salmon and, in passing, tells the story of Chester, the pigeon she trained to come to the kitchen window in New York. Everyone can enjoy Marta's famous scrambled eggs and, as the eggs are being stirred in a double boiler, can read about how they were traditionally served at Christmas breakfast to Mrs. Onassis and her family.The food covers the culinary spectrum from the Christmas dinner entree, Loin of Veal Stuffed with a Morel Mousse (the recipe originally called for sweetbreads, but Madam didn't care for them, so Marta created an acceptable substitute) to the Chocolate Roll Caroline always requested on her birthday. Here is Uncle Teddy's favorite lobster salad (made with fresh corn, but no celery), the mashed potatoes Jack Schlossberg was so proud of that he had Marta come and make them for his nursery school class, and the Shepherd's Pie Diana Vreeland pronounced the best she had ever eaten.There have been millions of words written about Jacqueline Kennedy Onassis, but never before by a member of her household. Marta, as she herself says, "confines herself to the kitchen and the dining room." But within those cozy boundaries Marta offers a loving tribute to the woman she knew as well as anyone-- the committed mother, the doting Grand Jackie, and the wry commentator on family life.

    Whether you are one of the millions of Americans who are already devotees of the spicy, healthful, home-style world of Korean food or you're trying it for the first time, Dok Suni will delight with flavorful, authentic, easy-to-prepare specialties and a taste of the family traditions that come to life in every dish.Ranging from hearty and spicy soups (said to heal whatever ails you), barbecued beef favorites, and rice and noodle dishes to seafood and chicken specialties and the irresistible appetizers and side dishes that make every Korean meal complete, the recipes include: sautéed Korean vermicelli with vegetables * ginseng chicken in broth * spicy stewed crab * beef barbecue with sesame-salt dipping sauce * Korean dumplings * seafood pancake * stuffed zucchini * hearty kimchi soup * among many others.More than a recipe collection, Dok Suni (the name means "strong woman") opens the door to an entire cuisine. Sprinkled with handed-down fables, secrets for easy preparation, and loving salutes to an immigrant mom who worked hard to make it in America and shows her love through her out-of-this-world kitchen creations, the book is a truly passionate celebration of Korean cooking and eating.

    The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's simplicity to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

    It includes over 300 kitchen-tested Southern Living recipes with short ingredient lists and minimal prep and cook time. More than 50% of the recipes are ready in under 30 minutes. There is a chapter of 21 menus that are all photographed and each includes a grocery list, equipment needed, and a menu plan. Many of the recipes make great use of the microwave and slow cooker. Many of the recipes also utilize easy-to-find convenience products.

    In just three award-winning years, it has established itself among those with discriminating tastes, enjoying a circulation of over 330,000. Chronicle Books is proud to present Saveur's first cookbook, a glorious look at food traditions and innovations throughout America. In 175 recipes and more than 400 color photographs, we visit kitchens across the country in search of great food: Old World Italian cooking in San Francisco's North Beach, original fusion cuisine in Hawaii, fiery specialties from Louisiana's Acadians, succulent spit-roasted lamb at a Greek Orthodox Easter in New York. In-depth and wonderfully varied, this is American cuisine in all its diverse flavors. Featuring outstanding food writing and recipes as well as luscious on-site photography and food and technique shots, Saveur Cooks Authentic American is a fascinating gastronomic journey. This colorful celebration of eating well is a sumptuous addition to any cook's library.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    Recipes include Shrimp Bisque, Andouille & Black Bean Soup, Crawfish-Okra Gumbo, Smothered Okra, Stuffed Tomatoes, Eggplant & Rice Dressing, Stuffed Pork Chops, Chicken & Oyster Pie, Apple Cake, Roasted Pecans.

    . . every recipe a winner."-New York TimesThis accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award--winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

    In addition to showcasing Cambodia's foods, this cookbook tells the inspiring story of Longteine De Monteiro. The wife of a diplomat who was forced into exile after Pol Pot invaded Cambodia, De Monteiro escaped to France, where she established what may have been the first Cambodian restaurant in the Western world. She then moved to the United States and opened The Elephant Walk. Less salty than Vietnamese food, less sweet than Thai, and subtler than both, Cambodian dishes feature a rich interweaving of cultural influences and fresh, light flavors. Some of the recipes in the book, like Catfish with Coconut Milk and Red Chilies, were created in the kitchens of Cambodian aristocrats, while others, like Stuffed Cabbage with Lemongrass, have simpler origins.

    Book by Mowe, Rosalind

    This is a stunning collection of outstanding vegetarian dishes, which will be released in conjuction with the new, 26 episode SBS series airing in March.

    . .Which comes first when mashing potatoes — the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one? Most of us don't have time to figure out the answers to questions like these. We need somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, the food editor of USA Weekend magazine, does just that. Painstakingly conducting test after test, Anderson arrives at not only the best recipe but frequently the most convenient and sensible one: • A simple formula for a stir-fry that can be varied with different combinations of meat, vegetables and sauces • French bread so easy it can be baked every day • Chicken pot pie for weeknights, made with convenient chicken breasts rather than a whole chicken • Macaroni and cheese as effortless as boxed, but three times as satisfying • Pizza dough that rises in just one hour or throughout the day • A cobbler that can be prepared with dozens of different fruits, making it 40 desserts in one.THE PERFECT RECIPE includes more than 150 recipes in all, with dozens of step-by-step illustrations of techniques, comparisons of products and useful tips.

    Now, in their first cookbook, Proprietor Judy Wicks and Chef Kevin von Klause share 250 kitchen-tested recipes for their internationally inspired American cuisine, along with tales of adventure from more than 15 years of implementing the White Dog's philosophy of 'eating well while doing good.'They accomplish this by using the freshest produce available, buying it from local farmers, sponsoring and interacting with sister restaurants around the world and at home, and opening up their restaurant as a forum for lectures and debates on social issues from public education and environmental protection to bioethics and international peace.p>Illustrated with Judy Wicks' delightful line drawings and evocative black-and-white photographs of the restaurant's canine-inspired decor, the "White Dog Cafe Cookbook" is an entertaining read and an important culinary reference sure to inspire any cook -- in the kitchen or in the community.

    Now, fans of McGuire's fun-loving food and drinks can try all their best dishes at home. This mouth-watering volume covers McGuire's signature recipes for everything from bread and brunch to fish and fowl to meat and desserts. Also included in the foreword are 32 color photographs of McGuire's itself to give readers a sense of the quirky pub that is home to such terrific meals.One evening's menu might begin with Potato Goat-Cheese Napoleons with Olive Pesto, followed by Mean Gene's Mulligatawny with freshly baked Barmbrack, a traditional Irish loaf. For the main course, you might choose Stuffed Quail with Pilsner Sauce. But why stop there? No dinner is complete without dessert, and who could resist Apple Brown Betty Cheesecake, paired with a warm mug of Hot Limerick Toddy? For breakfast the next morning, treat yourself to Gingerbread Waffles with Irish Coffee Syrup and Ginger Sugar!McGuire's creative appetizers, entr'es, and desserts are impossible to resist. Regardless of what is on the menu, enjoy McGuire's food with a "bain taitneamh as do bheile"-a hearty appetite. Chapters feature such delicacies as breads, party picks, sandwiches, savory pies and tarts, pasta and crepes, and heavenly desserts.

    Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

    Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating. In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece.Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal.Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.

    Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.

    We no longer have to limit ourselves to the 50 to 60 fruits and vegetables commonly grown in North America but can now learn and begin to enjoy more than 4,000 wild and delicious foods growing in our own back yards!Noted ethnobotanist Dr. Francois Couplan has been teaching the uses of various fruits, nuts, and grains world wide since 1975 and has published more than 13 books about plants in both French and German. He has worked with world-renowned chefs including Jean-Georges Vongerichten in New York, to bring wild plants to gourmet menus and has been cooking with hundreds of different plants for the past thirty years. This title is not only a guide to intriguing and palatable edible plants based on the author's personal experiences but a unique pathway to appreciating nature.

    Her future husband came from a family of Iraqi Jews who had immigrated to Israel. She was a non-observant Jew from Hollywood whose encounters with Jewish food had been limited to her grandmother's matzoh ball soup, a semiannual brisket, and an occasional cheese blintz. Twena's mother-in-law ushered her into a world of flavorful dishes. Captivated, she coaxed out the recipes, which had been passed through generations but never written down. Beginning with her husband's extended family, she went on to interview members of the Sephardic community (the term for Jews with ancient roots in Spain), persuading them to open their kitchens to her and divulge their coveted recipes. The result is a collection of 175 of Twena's favorite recipes from Morocco, Libya, Algeria, and Tunisia in North Africa; from the Ottoman communities of Turkey, Rhodes, and Greece; from Syria, Lebanon, Egypt, Iraq, and Iran in the Middle East;

    Each recipe is personally introduced, fully explained and made as simple to follow as possible. With step-by-step recipes for sauces, custards and pastries too, and 75 colour photographs. Originally published in 1998.

    As the series of television shows and cookbooks progresses, the father-daughter duo continue what they started in the first round, and Jacques takes Claudine one step further in her culinary education. As always, he shares all the hallmarks of his cuisine: tasty and healthful food, perpared simply and elegantly.

    Each one is a treasure.--Julie Sahni Need a great meal in a hurry? Make a dinner in a dish. These stylish recipes are a far cry from yesterday's dull stews: what could be better than a browned, bubbling Fusilli with Three Cheeses; swordfish sitting atop a fluffy mound of couscous, with a vinaigrette of chunky fresh plum tomatoes; or a grilled steak with piquant South American chimichurri sauce? Includes cooking tips for such things as foolproof rice and perfect sauces. Great simple and flavorful recipes brilliantly conceived and executed.--Waldy Malouf

    Pasta in paintings, photographs, menus, posters and labels, in cartoons, stills from films, book and magazine illustrations, advertisements and more.Now pasta can be a feast for your eyes, as well as your appetite. A book for connoisseurs by connoisseurs.

    The dominant flavor of this gastronomic Companion is historical, and drawing on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - it offers a gamut of interesting facts pertaining to the origins and evolution of Indian food. There are separate chapters on prehistoric cooking methods, regional cuisines, the theories and classification of foods, as codified by ancient Indian doctors, customs and rituals, the etymology of food-words, and the shift towards vegetarianism with the advent of Buddhism and Jainism. This companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term Indian food.

    This technical book thouroughly explains the fundamental chemistry and biochemistry of brewing great beer.

    What better way to mark the occasion than with this special anniversary edition that showcases over 1500 highest-rated recipes from Southern Living Annual Recipes? This extraordinary anniversary edition includes an unprecedented number of our very best recipes organized by traditional food chapters; recipes that are tried-and-true kitchen tested; simple step-by-step directions in each recipe to guide you from start to finish with ease; helpful notes about recipe methods and ingredients, handy substitutions, creative variations, and make-ahead tips; quick or easy recipes; light recipes with nutrient analyses and healthy ingredient substitutions; over 70 full-color, full-page photographs; and a handy cross-referenced index.

    Fisher to Crag Claiborne. Now, she turns her considerable wit, charm, and expertise to demystifying the tantalizing world of Indian cuisine, with recipes clearly explained and presented for cooks at all levels.The dishes include an unusual Nectarine Chutney with Walnuts and Saffron, a delicate, creamy Bangalore Peanut Soup, a sublimely spicy Malabar Coconut Shrimp -- and dozens more with special sections on tandoori grilling, breads and pastries, and, of course, a wealth of vegetarian options. The elegant two-color design is complemented by lush full-color photography, making this an instant classic for any kitchen.

    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.

    From an invaluable look at the "super-foods" that provide essential nutrition and protection against serious diseases, to special plans for weight control, to suggestions for satisfying a wide range of needs and taste preferences, "The Food Bible" features: * Dozens of tips on what to eat -- and what to avoid -- if you suffer from allergies, digestive problems, insomnia, PMS, arthritis, and other common ailments* No-nonsense evaluations of seven popular dieting methods; three customized dieting plans; and a four-week course in getting and staying slim* 100 recipes, with complete nutritional breakdowns, for everything from snacks and soups to main courses and desserts* At-a-glance reference charts covering more than 350 foods and including information on fat, calorie, and cholesterol content, fiber and sugar content, and much more

    Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan's decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines--Moroccan, Russian, German, and contemporary American are just a few--that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother's table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families' recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.Try something exotic--Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam--or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with "Soup Bunch" and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan's classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.

    Home chefs everywhere will be thrilled to find recipes from the magazine's favored columns like "Quick & Easy", "Living Light", and "What's For Supper?" The most exciting feature, however, is the four handy indexes -- recipe title index, month-by-month index, menu index, and the general recipe index -- that make the more than 1,000 recipes easily accessible and organized.

    The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays.

    For more than 125 years, the Pillsbury Company has been providing Americans with the best foods, and now they proudly present their extensive collection of exceptional dessert recipes. Pillsbury: Best Desserts has a dish for every sweet tooth, from Golden Pecan Pie to Apple Raspberry Cobbler to Pumpkin Cheesekcake with Praline Sauce to Banana Brownie Split Sundae. The Pillsbury cookbooks are classics because they provide more than just great recipes--they are valuable sources of cooking and baking information. The first chapter of Pillsbury: Best Desserts, Desserts Basics, provides a thorough introduction to making perfect desserts, including general information about common equipment and ingredients, as well as more specific information, such as how to test a cheesecake for doneness and how to distinguish a cobbler from a crisp or a crumble. The remaining chapters cover the range of possible desserts to satisfy any craving--Cakes and Frostings; Pies and Tarts; Crisps, Cobblers and Other Baked Desserts; Cheesecakes; Mousses, Puddings, Trifles and Other Refrigerated Desserts; Ice Cream and Frozen Desserts; Bake-Off® Desserts; Cookies, Bars and Brownies; and (to top it all off) Sauces--all accompanied by 110 mouth-watering full-color photographs.          With Pillsbury behind the recipes, home cooks can expect delicious, successful desserts for every occasion. Pillsbury: Best Desserts  is a must-have on any cookbook fan's shelves.350 top dessert recipes  for anyone who's ever wanted to have the last course first!Dessert Basics, Cakes and Frostings, Pies and Tarts, Baked Desserts, Cheesecakes, Refrigerated Desserts,   Frozen Desserts, Bake-Off® Desserts Cookies, Bars and Brownies, Sauces

    It seeks to capture the magic and emotions of this exceptional character in the drama of his own kitchen.

    This chapter-by-chapter tour of the world includes over 350 authentic and flavoursome recipes in their own diversity.'

    In Comfortable Entertaining, she has written the book that gives us permission--at long last--to entertain in a less-than-perfect world. A much-loved cookbook and television personality, Dupree has thrown parties on rooftops and in tiny apartments, planned galas for hundreds, and put on last-minute get togethers. Her award-winning cookbooks have sold over half a million copies, but Comfortable Entertaining is the book that shows us how to do what Dupree does best--create spontaneous hospitality and great food. This full-range cookbook and entertaining guide features twenty-six full menus, from holiday classics to an eye-popping formal dinner party for eight, from soup parties and brunches to more casual meals and salad lunches. Dupree displays colorful and attractive napkin and tablecloth procedures, and explains how to seat feuding guests; and what to do when dinner burns to a crisp minutes before the guests are to arrive (order out!). Whether your style is burgers on the grill or dining on heirloom porcelain, Nathalie Dupree's Comfortable Entertaining is a must-have. Illustrated throughout with color photographs, and packed with 250 life-is-not-perfect recipes, Comfortable Entertaining is as friendly, inspiring, and down-to-earth as a cookbook can get.

    Basque women lovingly pass on their cooking techniques to daughters and granddaughters, and Basque men, who belong to traditional cooking clubs called txokos, themselves enjoy lingering over stove and table.

    Restaurant-goers and critics alike have long loved Chef Neela Paniz's vibrant, mouth-watering creations. Now, with this collection of over 160 remarkable recipes, home cooks can join the celebration.She focuses on the light, the healthy, the fresh, and the easy-to-prepare to create her elegant recipes, including traditional favorites like chutneys, dals, and curries—but with a lighter, more flavorful touch. Vegetable and vegetarian dishes, desserts, innovative breads, and 100 or so more recipes will inspire any cook to create the signature dishes that keep the customers of this Southern California cafe coming back for more.

    More than healthful, these culinary delicacies dispel the common image of tasteless organic dishes. The specially selected recipes are easy to operations such as organic farms). Chapters cover the pioneer figures of the whole food concept; cereals; fruit; vegetables; meat, poultry, and eggs; fish; milk and dairy products; condiments and flavorings, from oil and vinegar to sugar and carob; drinks; the organic kitchen; the organic garden; and farming. Learn how cheese is made, an organic farm is run, how to make the most of herbs, visit an organic bakery, and much more. Full of delicious recipes, appetizers to desserts! 11" x prepare, full of flavor. Beyond meatless dishes based on grains, fruits, and vegetable, this book incorporates animal products as well (those developed and raised through methods used in ecologically-run 12 1/2".

    With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it. Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook.Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

    Cook your heart out with generations of hand-me-down recipes and food lore! Barbara Swell has whisked up weather and cooking folklore, food insults, old-time home remedies, vintage photos, romance superstitions, hearth crafts and 19th century chores.

    She spent hours talking to ordinary cooks in kitchens which were often remote and primitive, coaxing the exact details of traditional recipes out of men and women whose knowledge had been handed down through generations.

    The cuisine extols hearty and healthy meals with the freshest ingredients, a diversity of flavors, and tried-and-true recipes (some of which date as far back as the Roman Empire) that are naturally low in saturated fats and calories. All this, and it tastes great, too! Discover the mouthwatering joys of Italian cooking with this complete guide to the regions and recipes of Italy. Celebrated chef Cesare Casella and seasoned food writer Jack Bishop lead you step-by-step through an entire full-course Italian meal, from antipasti, salads, and soups to pastas, entrees, and delicious desserts. Discover how to make your own fresh pasta, polenta, and pizza, and how to plan simple or elaborate dinners for every occasion. You'll find all the recipes and tips you need in Italian Cooking For Dummies, along with tons of advice on selecting the right herbs, ingredients, cooking tools, and utensils, and finding more information in print or online. The book also features a complete glossary of cooking terms and ingredients to help you enjoy la dolce vita.

    This handbook presents case histories which gives a complete A-Z of illnesses treatable with Kombucha.

    In this book he shares his commitment to good food with a collection of enticing, easily-prepared recipes to suit every lifestyle.

    Here, Mexico's classic salsas get put to work in our kitchens in the same way we use a variety of international condiments, from teriyaki sauce to balsamic vinegar, to enliven and redefine the flavor of many American favorites. While most of us have enjoyed salsas as chip dips, salsas show great versatility when weaving complex flavor into simple dishes, from pasta to potatoes to meats, fish and vegetables.Salsas embody the essence of Mexican flavor: the lusciousness of slow-roasted tomatoes, the full-flavored spice of chiles, the fragrance of cilantro and the mellow sweetness of garlic. Rick Bayless, the country's leading progenitor of real Mexican cooking, writes the six salsa recipes with such detail and personality that even beginning cooks will turn out masterful creations.The uniqueness of this book, though, is in the way these six salsas are used. Here they give their pizzazz to chile-glazed roast chicken, grilled pork tenderloin and seared sea scallops with jalapeño cream. Familiar Mexican favorites have always used salsas for vitality, and many are here, from tangy guacamole to tortilla soup and grilled chicken tacos. In Salsas That Cook, the magic of Mexico transcends all borders.

    This work features over 100 of the New Covent Garden Soup Company's most popular soup recipes.

    Parsnips, raised underground in Wisconsin, with the tropical scent of coconut. Green tomatoes that taste ripe and wonderful. They're all heirloom vegetables--old-time varieties that nature alone has produced, untouched by genetic scientists and modern technology. In A Celebration of Heirloom Vegetables they're showcased brilliantly. Author Roger Yespen observed scores of these living antiques as they grew in his garden and has painted a picture, in words and watercolors, of each of them in all their glorious color and form. Nearly fifty full-color, full-size illustrations make it clear that these varieties have survived on the strength of their personality--distinctive flavor, scent, and texture--and their looks, from strange and exotic and even ugly to startlingly beautiful. Heirloom gardening and cooking is a wonderful way to rediscover the diversity and richness of our grandparents' favorites and put them back on our table.

    Enjoy favorites from Mississippi to Manhattan to Morocco while you read about the derring-do of everyday women and their extraordinary acts.Peppered with inspiring quotes, photographs and stories, this collection will whet your appetite for action as well as great food.

    This best-selling book features more than 200 mouthwatering recipes, tips, and facts from Utah's best cooks and chefs. The works of world-renowned nature photographer Tom Till showcase the stunning beauty of the area.

    Chapters include Girls' Night Out, Little Luxuries, Pure Pleasures and more. A magical friendship gift.

    Special emphasis is put on all the major American, European, Asian, and South American terms, dishes, and ingredients. Each term is defined in detail, and additional information on origin, usage, and, where appropriate, methods of preparation is also provided. In the case of classic dishes, recipes and cooking instructions are included. This is an ideal reference for any professional chef, student of cooking, or culinary enthusiast.

    A delectable assortment of more than one hundred tasty muffins that range from the simple to exotic includes such treats as Garlic Corn muffins, Double Date muffins, Apple Cheesecake muffins, and Black Forest muffins.

    Yet her evident pleasure in cooking, eating, and life itself, along with her slightly batty manner, endeared her to millions of viewers in Britain and America. Now, here are more than 100 recipes from her weekly column in Britain's Spectator, presented in seasonal chapters and peppered with her inimitable humor. Savor such delectable dishes as Lamb Stew with Flageolet Beans, Garlic Stuffed Mussels, Lobster Risotto, and Goat's Cheese Souffle. A marvelously eclectic cookbook that will add a dash of joie de vivre to your kitchen. "Enjoy dears. Toodle-pip".

    From the ever-popular chocolate eclair to a delicious plum-filled brioche tart, these beautifully presented dishes have been specially created to give perfect results at home.

    Today, the River Café is one of the most influential and popular restaurants not only in England but arguably in all of Europe.The two chefs began as home cooks, friends who shared a love for Italy and a dream of opening a restaurant in which they could "cook the kind of food we ate in Italian domestic homes," as Ruth Rogers says, "food that couldn't really be found in the Italian restaurants that we knew in London." Their first book, published in the U.S. as Rogers Gray Italian Country Cookbook, was an international bestseller. Now they've followed it with a new book of recipes from the restaurant, The Caf

    An anthology culled from issues of Gourmet magazine features menu plans for intimate and formal entertaining, and recipes for hors d'oeuvres, breads, soups, main dishes, side dishes, sauces, and desserts, as well as special presentations on the foods of specific areas.

    Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.

    But did you ever wonder what goes into an authentic rag] alla bolognese? What's the difference between tagliatelle and fettuccine? Why won't you find pasta primavera or veal parmesan on menus in Italy? What makes a Super Tuscan wine " super" ? How did Italian dishes like spaghetti alla puttanesca (in the style of a whore), strezzopretti (a pasta shape meaning priest stranglers), and minni di Sant'Agata (breast-shaped cookies in honor of a martyred saint) get their names? The answers to these and thousands of other questions can be found in this comprehensive, user-friendly reference book. With the most up-to-date information on Italian culinary terms, "The Dictionary of Italian Food and Drink" is the reliable resource for authentic definitions, classic recipes, correct spellings, proper pronunciations, and historical origins.

    Nearly 20 years ago, the couple renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination -- and helped make Kingston a destination for food lovers. In The Chez Piggy Cookbook, Rose and Zal share hundreds of restaurant favorites that have inspired loyalty among devoted diners from both near and far. For anyone who has ever delighted in a sizzling skillet of Gamgas al Ajillo while quaffing an ice-cold draft in Chez Piggy's sun-dappled courtyard or sipped an eggnog in the comfort of the cozy bar on a blustery winter's night, this cookbook's for you. And if you can't make the journey in person, treat yourself to the rich breadth of these offerings in your own home.

    Food knows you're running all over town buying gifts and preparing for the holidays, so he's put together simple, tasty menus using readily available ingredients, many of which are already on your pantry shelves. The recipes in Mr. Food.'s menus can be mixed and matched with one another and with your own classic holiday recipes. There's Fiesta Shrimp, Edible Tree Ornaments, and other goodies for your tree decorating party. From quick meals for the days before Christmas to make-ahead Christmas breakfast recipes, it's all here, even a Christmas Dinner complete with everything from Angel Biscuits to Apple-Glazed Turkey.A Mr. Food. Christmas: Homemade and Hassle-Free has all the recipes you'll need to celebrate a tasty Christmas with family and friends and ring in the New Year with a hearty "OOH IT'S SO GOOD!!."

    Recipes for eighty-three muffins, eighty cookies, and dozens of biscuits, breads, and toppings -- high in fiber, proteins, low in fat, sodium, and cholesterol.

    On a visit in 1990, however, Linda Joyce Forristal fell in love with both the country and its food. In Bulgarian Rhapsody, she painstakingly presents Bulgarian cooking, placing emphasis on many of its full-flavored and colorful vegetarian dishes, though popular meat dishes are included as well. The Bulgarian kitchen is heavily influenced by Mediterranean cooking, not a surprise since the neighboring Turks occupied it for 500 years. Greece is also a neighbor, along with Romania and Yugoslavia. Bulgarians favor the slow cooking of stews and soups. They use fresh vegetables, particularly tomatoes, sweet red peppers, eggplant, zucchini, and potatoes. Stuffed grape leaves, phyllo pies, and mousaka--the Bulgarian spelling--will be familiar. Forristal offers a meatless mousaka made with zucchini and several kinds of plakiya, stews that are vibrant with tomatoes and onions, similar to dishes you find in Greek restaurants. The gyuveches are baked stews that resemble their Romanian counterparts. The typical meatless one made with string beans, tomatoes, eggplant, cabbage, potatoes, carrots, red and green bell peppers, and zucchini, resembles a ratatouille. The one made with sausages and red peppers is much simpler. If you enjoy discovering new dishes, tutmanik, a quickbread made with cheese, and Baked Peppers Stuffed with White Beans are alluring. The potato salad seasoned with oregano and paprika is also different from the usual. Do ignore one technique Forristal uses: peeling roasted peppers under running water washes away much of their flavor. Better to leave a few charred specks of skin than to do this. --Dana Jacobi