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

    The author's third keepsake book offers a collection of her favorite recipes for cakes, pies, and other desserts for all occasions.

    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!

    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.

    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.

    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.

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

    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.

     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,

    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.

    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.

    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

    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.

    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

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

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

    A guide to cultivating a traditional French kitchen garden, which can be used to supply ingredients for simple French country meals all year round.