Describes one man's efforts to live on the land while attempting to re-create the recipes from Escoffier's 1903 magnum opus 'Le Guide Culinaire' and search for the frequently esoteric ingredients called for in the various dishes.

    for Best Book on Matching Food and Wine<!--EndFragment--> Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

    His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after receiving the "Chef’s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as Newly-Ploughed Potato Field or The Snowman from Jukkasjarvi, all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of René Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi’s diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma’s suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreword by the artist Olafur Eliasson.

    Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

    First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.

    Compiled by national bestselling author Susan Wittig Albert at the request of her fans, China Bayles' Book of Days gathers together tidbits and treasures about plants and reveals ways you can put more green into your daily life.Featuring 365 days of recipes, crafts, gardening tips, remedies, and more, this special volume is a personal calendar of the legends and lore of herbs and also features brand-new essays from the author, clues from China's mysteries, and some special contributions by the irrepressible members of the Myra Merryweather Herb Guild, Pecan Springs's oldest civic organization.

    Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

    Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.Robert Steinberg had been practicing medicine for twenty years when he went to France in 1994 to explore chocolate making, then returned to his own kitchen to create the first versions of what would be Scharffen Berger chocolate. He lives in San Francisco and until recently practicedat the San Francisco Free Clinic. John Scharffenberger founded Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States. He sold his interest in the winery, and in 1996 he and Steinberg founded Scharffen Berger Chocolate Maker. Scharffenberger lives in Berkeley and Mendocino County.

    The science is presented in detail but in a language suitable for all bread makers. With over 250 photos and drawings, references, a bibliography, a glossary, and an index, Bread Science makes bread-making approachable and fun. This book is a complement to any bread recipe book and a must for the home baker.

    With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, and, of course, how to cook them to perfection. Along the way, readers are treated to priceless culinary lessons: everything from how to cut potatoes for flawless frying to where to find the choicest beef to the two secret ingredients in spaghetti Bolognese (nutmeg and cream!). Lavishly illustrated with gorgeous photos, and including "perfect" recipes for each dish, this unrivaled book deserves a place as a staple in every cook's home.

    . . for life.- Apples for JamApples for Jam is a keepsake cookbook filled with savory recipes woven together by a rainbow of colors, memories, and lavish full-color photography.Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by color and presented alongside vibrant photographs, sound cooking advice, and heartwarming anecdotes about friends, family, and the whimsies of childhood.Kiros shares a bevy of diverse and easy-to-prepare dishes playfully themed in colored chapters. An index references both specific foods and recipes. With memories of daisy chains, ice cream cones, circuses, and four-leaf clovers, Kiros shares her belief that good food sparks cherished memories that intensify life's melting pot of flavor. A sampling of the flavors includes:* Sage and rosemary mashed potatoes* Pecan butter cookies* Roast rack of pork with fennel and honey* Pomegranate sorbet* Roasted zucchini and tomatoes with thyme* Pan-fried sole with lemon butter

    The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

    Sally Schneider, bestselling author of A New Way to Cook, encourages home chefs to be creative and daring, to “cook out of the box,” in order to create their own culinary magic. Encouraging freedom from strict recipes and set lists of ingredients, The Improvisational Cook is the ideal cookbook for anyone who has ever considered pairing prosciutto with roasted peaches or putting parmesan on french fries.

    Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced DatesAbsolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

    An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco, the city that spends more money per capita on alcohol than any other in the country.Bartenders Jeff Hollinger and Bob Schwartz share their artisanal approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Hollinger and Schwartz also share the colorful anecdotes behind the 21 Hayes, Ginger Rogers, and other signature cocktails created at Absinthe.Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.

    Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.

    Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy. Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"? Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste. Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding, Happy in the Kitchen lets you know you're in for good tastes and good times. Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills. Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.

    Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs. A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.

     You know a Get 'Em Girl when you see one. She's got it together: great job, nice friends, and plenty of style. But when it comes to love, not all Get 'Em Girls have it figured out. While some may think it's a cliché, maybe the way to a lover's heart is still through his stomach. But who has time to be chained to a stove? Just like having an extra job skill can help you get hired, someone willing to invest a little time and energy into a relationship definitely stands out in a crowded dating field. The Get 'Em Girls' Guide to the Power of Cuisine features over 120 easy and delicious recipes that reflect the authors' southern-girl-in-the-big-city upbringings and will complement every stage of a growing relationship: "Grown 'n' Sexy" desserts meant for sharing The first "Morning After" Breakfast The "Bring Him Back" Chicken Soup when he's sick "Meet the Parents" Carrot Cake and much more! Whether planning an intimate dinner for two or a down-home feast reminiscent of Mama's Sunday dinner, The Get 'Em Girls' Guide to the Power of Cuisine is filled with helpful tips, from stocking the pantry, to selecting wine, and even dating advice! Cooking for a lover can be more meaningful (and cheaper) than dining out. But this is about more than just the food: it's about women investing in themselves and in their relationships. For all the women who aren't afraid to go after what they want, The Get 'Em Girls' Guide to the Power of Cuisine is a must-have in their kitchens!

    Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete resource available on the subject, The Science of Wine: From Vine to Glass engagingly discusses a wide range of topics including terroir, biodynamics, the production of “natural” or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more.* Covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry* More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand* Engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine

    As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. This book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer.

    With more than 77 million baby boomers adjusting to the Empty Nest Syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings.But cooking for two people or even singles isn't as simple as cutting a recipe in half. In EatingWell Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinner recipes from their hugely popular "Healthy in a Hurry" and "Serves Two" columns to meet the specific needs of smaller households.More than a cookbook, EatingWell Serves Two provides a smart guide for how to shop in small quantities, how to store leftover ingredients, keep a well-stocked pantry and use easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less. Filled with mouthwatering photography and tips on shopping, planning and simple cooking for two with healthy ingredients and without waste.

    Restaurant featured on Food Network and in New York Times.

    They also begin with knowledge. If you want to learn about and enjoy the benefits of organic foods, this book is an essential resource that will make it easier to "go organic" by helping you "know organic."Covering fruit, vegetables, meat, eggs, milk, spices, and more, The Organic Cook's Bible expertly addresses the what, where, when, how, and why of choosing and using more than 150 types of organic foods. It includes:* Easy-to-find entries, organized alphabetically within categories* Information on selection, storage, nutrition, uses, and preparation* More than 150 color photos for easy identification* A special section listing 900 top varieties of organic produce* A useful list of organic food suppliers and organizations"This is an amazing book! Jeff brings together the essentials of gardening and cooking with delicious, approachable recipes and a discussion of what it means to eat in an ethical, sustainable, and healthy manner--and manages not to be preachy. It's a great read for those just beginning to explore good food as well as old pros."--John Ash, chef, food and wine educator, and author of the award-winning book John Ash Cooking One on One"The Organic Cook's Bible is a fantastic resource to guide both home and professional cooks through a greater understanding of what to consider when using organics."--Jesse Z. Cool, owner of jZcool Eatery and Catering Company and other restaurants and author of six cookbooks, including Your Organic Kitchen"The Organic Cook's Bible is a great book and an important tool to spread the good news of organics and inspire us all in the kitchen."--Ronnie Cummins, National Director, Organic Consumers Association

    Intended for students enrolled in restaurant and/or hospitality management courses, the five distinct sections of the text cover the basics of wine, the wine regions of the world, types of wine, and the business of wine. This text seeks first to give the reader a background in the origins of wine and how it is produced. The text introduces such topics as the vineyard, the winery, and tasting wines. It then builds upon this knowledge with information on the different wine producing regions of the world and the numerous variations of wine they produce. The text concludes with a section on the business of wine, which includes selling and serving wines, developing and managing a wine list, and buying and cellaring wines. Special features of the text include detailed color diagrams and photographs throughout to keep the text interesting and engaging. Useful appendices designed for use as a quick reference or as a starting place for more research are also included, making this text a valuable resource even after formal training has ended.

    The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table.

    Its the ultimate resource for professional bakers and anyone who wants to serve something special. Youll find magnificent wedding tiers, festive holiday cakes and cookies, favorite character desserts and more. Our Theme Parties special section is packed with exciting celebration ideas, including a spectacular rollercoaster, a safari scene kids will love and a charming Cinderella wedding with a dramatic castle and coach cake. Featuring step-by-step decorating instructions, technique resource guide, product section and website link to more great designs.

    But he says that he really cooks to support his writing habit. Both of those attributes come together in this comprehensive cookbook that expresses the culinary styles and ingredients and trends of the whole West Coast. Alaska has amazing seafood&#8212;wild salmon, halibut, and black cod. The Northwest native grilling technique of grilling with flavorful wood planks hails from this region. Vancouver, BC, with its international crossroads status, brings amazing East Indian dishes that have been tempered with local ingredients. The Asian cuisine&#8212;noodles, roasted duck, and soy sauce and ginger&#8212;presents yet another tasty direction to pursue. And on down the coast: the Bay Area offers up a whole array of fresh tastes from the epicenter of sustainable local producers. California also brings forth the Latino influence, one of America’s true indigenous cuisines.

    It has provided food and a source of income for their families, shaped a distinctive culture, and helped women define and exert themselves in racist and hostile environments. Psyche A. Williams-Forson examines the complexity of black women's legacies using food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to the "gospel bird."Exploring material ranging from personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women arrive at degrees of self-definition and self-reliance using certain foods. She demonstrates how they defy conventional representations of blackness in relationship to these foods and exercise influence through food preparation and distribution. Understanding these phenomena clarifies how present interpretations of blacks and chicken are rooted in a past that is fraught with both racism and agency. The traditions and practices of feminism, Williams-Forson argues, are inherent in the foods women prepare and serve.

    It is an ancient system in which physical and spiritual well-being comes from a number of sources, including a healthful diet based on one’s individual constitution.Ayurveda is about achieving a physical and spiritual balance through a number of means, including yoga, aromatherapy, and diet. This all-vegetarian cookbook based on Ayurvedic traditions features delectable and nutritious recipes that appeal to particular doshas, which are one’s personal constitution based on physical and mental characteristics: fire (pitta), air (vata), and earth (kapha). (The book includes a dosha questionnaire so readers can determine their own.) And while the recipes are authentically Ayurvedic, they feature easy-to-find ingredients and modern-day cooking methods appropriate for busy schedules.The book also includes yoga postures, cleansing programs, and information on aromatherapy, color therapy, and Abhyanga massage. There are also suggested meat substitutions for non-vegetarians. (Ayurveda is not exclusively vegetarian, although this book is.)Written with both converts and beginners in mind, The Modern Ayurvedic Cookbook is a twenty-first-century approach to a five-thousand-year-old tradition that will restore your health, energy, and sense of well-being.Two-color throughout.

    And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes—in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts—Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover’s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.

    This inspiring and instructive book collects 100 recipes the author learned in her grandmother's kitchen, along with the life lessons, observations, and other gifts she hopes to pass on to readers and future generations. Cherished holiday recipes include steamed buns and fish congees for birthdays, vegetables prepared during the Lunar New Year, and rice dumplings made for the Dragon Boat Festival. All the essential techniques of the Chinese kitchen are represented, including stir-frying, steaming, roasting, stewing, braising, and more. A volume to cook from, to share, and to read as a memoir in its own right, My Grandmother's Chinese Kitchen celebrates a great culinary tradition by sharing family wisdom and timeless recipes.

    With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.   Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.   Meals will never be the same again!

    Includes tips on making the perfect cup of tea, plus irresistible photography by Martin Brigdale.

    This book features themed chapters which includes recipes, memorable stories, and special tips for transforming any moment.

    There are classics as well as new ideas for every taste, diet and occasion.