As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.The Cake Bible shows how to:Mix a buttery, tender layer cake in under five minutes with perfect results every timeMake the most fabulous chocolate cake you ever imagined with just three ingredientsFind recipes for every major type of cake, from pancakes to four-tiered wedding cakesMake cakes with less sugar but maximum flavor and textureMake many low- to no- cholesterol, low-saturated-fat recipes

    was inspired by the four seasons on the New England island of Martha’s Vineyard where I live. In this one, the fans go crazy for the Lemon Noodles and my mom’s yummy Spareribs and Juice, just to mention two. Vineyard Seasons also has a special section for Tea, which is where you’ll find the recipe for my famous delectable melt-in-your-mouth Orange Cake, with Orange Icing, and Orange Filling. 2-die-4!" - Susan Branch

    Equal parts cookbook and memoir, Laurie Colwin's "Home Cooking" combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone in the Kitchen with an Eggplant," "Repulsive Dinners: A Memoir," and "Stuffed Breast of Veal: A Bad Idea." "Home Cooking" is truly a feast for body and soul.

    Kermit Lynch's recounting of his experiences on the wine route and in the wine cellars of France takes the reader through the Loire, Bordeaux, the Languedoc, Provence, Northern and Southern Rhone, and the Cote d'Or.

    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

    Talented cooks from The Farm, a vegetarian community in Tennessee, present a great collection of plant-based recipes. These tasty, nutritious, and economical meals are cholesterol-, egg- and dairy-free.

    Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.

    Inspired by Mamma's simple, old-fashoined home cooking, the beloved movie and television star shares a scrumptious collection of treasured family recipes -- all topped with the zest of his humor and warmth. Dom regales us with colorful anecdotes about growing up in Bensonhurst, an Italian section of Brooklyn...the kitchen that was the center of his universe...and what it was like having a lively, loving mother who would cook a five-course meal for you at the drop of a fork.

    Over 900 full-color photographs and 70 black-and-white illustrations.

    Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients.In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art."Enhanced by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarily textured salad of pastel hues with fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.

    And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food). In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw

    Tooler Doolus’s Oven Spaghetti and Bobbie’s Lemon/Lime Jell-O Cake Supreme, Ernie Mickler has collected another whopping batch of the“most magnannygoshus” recipes of the Very Deepest South. Previously known as SINKIN SPELLS, HOT FLASHES, FITS AND CRAVINS, this collection has a new name and a new cover that calls to mind its best-selling brother, WHITE TRASH COOKING. Same good eatin’, though. With color photographs by the author.

    An introduction and a guide to the food, wine, and customs of Catalonia features recipes and cooking techniques for these regional dishes.

    Book annotation not available for this title.Title: The Self-Healing CookbookAuthor: Turner, KristinaPublisher: Earthtones PrPublication Date: 2002/02/01Number of Pages: Binding Type: PAPERBACKLibrary of Congress: bl2006028348

    Andre Voisin's rational grazing method maximizes productivity in both grass and cattle operations.

    Roast pork, sweet potatoes, and wild mushrooms make pretty good companions, too.  This collection merges the trademark flavor of Jack Daniel's with a spread of Southern culinary delights.   True to the spirit of down-home cooking, the creations in the Jack Daniel's Spirit of Tennessee Cookbook incorporate the simple ingredients and techniques that have sustained country cooking as a cultural art form.  The classics are all here-cornbread, turnip greens with pot liquor, country ham, and peach pie-along with creative new ideas that are sure to comfort and satisfy. In these pages, you'll journey through Lynchburg, Tennessee, the tiny birthplace of Jack Daniel's Distillery. You'll meet the people, visit the places, and learn the stories that capture the traditions of this quiet little world-famous city.  Lynchburg lore springs to life through the flavors and aromas that exemplify Southern hospitality.  With its distinctive notes of vanilla, caramel, and oak, Jack Daniel's Tennessee Whiskey enhances the flavor of the region's most celebrated cuisine. .

    [It] . . . is not just a recipe book but a piece of man's history."--Arrigo Cipriani"Delectable."--Booklist"For the rice lover . . . this well-crafted book is a unique source."--Chicago TribuneRisotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.Here is just a sampling of the many delicious risotto variations you'll find:* Scallops, Shrimp, and Mushrooms* Lamb with Egg and Lemon Sauce* Turkey, Red Peppers, and Tomatoes* Prosciutto, Chicory, and Fontina* Monkfish in Tomato Basil Cream* Chicken with Olives* Mussels in White Wine* Sausage, Artichoke, and Peas* Fresh Tuna and Curry* Veal in White Cream SauceIn addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

    Children of all ages will enjoy the wide variety of over 200 recipes for rolling, slicing, baking, icing or decorating cookies. For community events like bake sales, lunch box treats, after-school snacks, or for any festive occasion, you'll find a cookie recipe to suit every need, every taste, every age and every time of year.

    Landscape artist and fly fishing enthusiast, Russell Chatham, writes about the exploits of his friends in these stories of hunting, food, wine and life changes.

    "Pasta Fresca" includes dishes with no-cook sauces, cheese/yogurt sauces, garden vegetables, seafood, and meat. Illustrations.

    . . . Food is placed in its contexts, which range from questions of land tenure to those of ritual. It is a book that can be read with pleasure both by amateurs of Chinese cooking and by persons interested in issues of agriculture and nutrition."—Ann Waltner, Annals of the American Academy of Political & Social Science E.N. Anderson’s comprehensive, entertaining historical and ethnographic account of Chinese food from the Bronze Age to the twentieth century shows how food has been central to Chinese governmental policies, religious rituals, and health practices from earliest times.  The historical survey of agricultural and culinary customs, in the first half of the book, offers a wealth of fact and interpretation on such topics as the effect of government policy on agricultural innovation; the relation of medical beliefs to appetizing cuisine; the recycling of waste products on the farm; the traditional absence of food taboos (including the practicality of eating one’s pests, or feeding them to pigs and chickens, instead of poisoning them and the environment); and the key factors in the gourmet quality of Chinese food from the simplest to the most elaborate dishes.  Without glossing over the occurrences of famine China’s history, Anderson concludes that the full story is one of remarkable success in feeding maximum populations over the millennia.  Underpinning this accomplishment, he cites China’s traditional stress on food as the basis of the state and as fundamental not only to individual well-being but to the enjoyment of life.  Anderson turns to present-day China in the latter half of the book, describing in rich and enticing detail the regional varieties in Chinese diet, food preparation, and rituals of eating and drinking.  These lively, readable chapters as well as those in the first half of The Food of China make it a prime source for anyone—general readers and scholars alike—with an interest in Chinese history or food.

    

    The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

    

    Contains 70 recipes.

    10 full-color and 50 black-and-white photographs.

    The author offers a comprehensive guide to pasta preparation, with more than three hundred recipes, both simple and complicated, from every region of Italy.

    For generations these ingredients have been the basis of a classic and honored cuisine featuring Scotch Broth, Grouse and Steak Pudding, Roast Venison, Haggis, Shortbread, and Dundee Cake. A delightful compendium of these and other traditional favorites, A Little Scottish Cookbook is the perfect gift for the experienced chef or for the cook simply seeking an introduction to this flavorful cuisine. Each recipe is accompanied by a charming full-color illustration.

    Tour.

    Keith Floyd's latest gastronomic journey taes him all over the British Isles and Ireland to discovr whether British cookery deserves the truly appalling reputation it has gained for itself.

    The Pink Adobe restaurant has operated for nearly 45 years and is considered one of the best restaurants in the United States.

    In chapters on American and European country breads, picnic breads, dinner rolls, waffles, brioches, holiday breads, and bruschette, this generously illustrated collection explores the full range of delicious bread possibilities. Detailed information on adapting recipes to the time-saving bread machine, a thorough explanation of basic bread-making techniques, over 50 innovative recipes for cheeses and spreads, and a complete glossary of newly available whole grains round out this comprehensive volume. Illustrated with beautiful full-color photographs," Baking Bread" is an authoritative, inviting guide to the most satisfying of culinary crafts.

    50 halftones, 50 line drawings.

    Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus.Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris.There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay--or sweet things--hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks.Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery.Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie's book will be a revelation to all those who enjoy Indian cookery.

    Toni is delighted when a genie grants her wish for tomato soup but soon finds that a little soup can go a long way.

    This work tells the story of their backgrounds, techniques and innovations together with their recipes.

    Some 10,000 years ago bands of hunter-gatherers started to abandon their high-mobility lifestyles in favour of growing crops, and the creation of settled, sedentary communities. This settlement in favour of the agricultural lifestyle triggered the evolution of complex political and economic structures, and technological developments, and ultimately underpinned the rise of all the great civilisations of recent human history. Domestication of plants in the Old World reviews the origin and spread of cultivation in south-west Asia, Europe, and north-east Africa, from the very earliest beginnings. This new edition incorporates the most recent findings from molecular biology about the genetic relations between domesticated plants and their wild ancestors; it adds material on several new crop plants; and it incorporates extensive new archaeological data about the spread of agriculture within the region. The reference list has been completely updated, as have the list of archaeological sites and the site maps.From reviews of the second edition: 'This book is indeed a mine of information. An enormous and diverse body of important results is digested and presented economically, in a form that should encourage other authors to mine it and apply the results to their own fields.' Nature 'This is an excellent book, suitable for libraries, reference shelves, and anyone who teaches or writes about plant domestication.' Journal of Ethnobiology 'Only a few years after the publication, in 1988, of Zohary and Hopf's textbook, the volume was already out of print.... One cannot be grateful enough to the authors that they seized the opportunity to update the book.... An indispensable reference work; a wealth of information is presented in a systematic way.... This already classic textbook has amply proven its value, and hardly needs further recommendation.' Helinium

    Add clear easy-to-follow instructions and enticing full-color photos, and you have a stunning collection of delectable ideas to treasure for years to come.

    

    Includes brief biographies, 200 photographs, and more. "The ultimate operatic dining experience."--Harper's Bazaar.

    History and background information accompany the recipes and the chapter on cookie-making basics - from supplies to techniques and helpful hints - includes an updated resource list.

    In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

    Suggests complete macrobiotic menus, discusses the connection between diet and cancer, and offers advice on preparing healthful foods.

    New Start!: New Health, New Energy, New Joy! The NEWSTART Lifestyle Program for Renewed Health, Restored Energy, New Pleasure in Living!

    When she finished writing those books, Edna Staebler had some recipes that hadn’t fit in the previous books, and readers kept sending her new ones. Soon she had more than 400 recipes – and another book. Schmecks Appeal is chock full of old standbys and wonderful new recipes for everything from coffee cakes to one-course meals. These recipes don’t use fancy ingredients; they are wholesome and straightforward, and they all really schmeck (taste good). As in the other books, Edna Staebler includes warm and witty stories on a variety of people and places. Read, cook, eat, enjoy – here’s a book with real schmecks appeal!