A collection of classic recipes from the 'enfant terrible' of the UK restaurant scene, enhanced by photographs of the author's kitchen and his cooking.

    This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.

    Combining the principles of nutritional awareness, personal growth, and body psychology, Nourishing Wisdom provides practical methods for redefining the role food plays in our lives. Line drawings.

    Peach Chutney from Botswana, Ginger Cooler from Ivory Coast, Pork Vindaloo from India, Buyani's Chicken Soup from Indonesia, Rice Noodles with Vegetables from the Philippines. You do not have to leave home to experience a wide variety of foods from other countries and to learn about other cultures. Interspersed among the recipes are stories about how hospitality is practiced around the world.A cookbook in the tradition of More-with-Less Cookbook written by Joetta Handrich Schlabach with recipe editor Kristina Mast Burnett.

    Drawing on painful personal experience as well as the candid stories of those she has helped in her seminars, Roth examines the crucial issues that surround compulsive eating: need for control, dependency on melodrama, desire for what is forbidden, and the belief that one wrong move can mean catastrophe. She shows why many people overeat in an attempt to satisfy their emotional hunger, and why weight loss frequently just uncovers a new set of problems. But her welcome message is that the cycle of compulsive behavior can be stopped. This book will help readers break destructive, self-perpetuating patterns and learn to satisfy all the hungers - physical and emotional - that make us human.

    As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart’s graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and “the world’s greatest brownies” are some of the delectable dividend recipes included.

    Le Cordon Bleu at Home provides a solid understanding of the philosophy and skills taught for nearly a century in the school's nine-month "Classic Cycle" course. Moving through three stages, from basic to advanced techniques, this in-depth approach to classical French cuisine offers a series of easy-to-follow menus and recipes that correspond to classes at the school. Nearly three hundred beautiful color photographs depict finished dishes, serving ideas, and cooking techniques at each stage through completion.Learning to cook means mastering the fundamentals. In "Part One: Getting Started," you'll learn how to roast, poach, fry, saute, braise, and stew. You'll learn which cuts of meat are most appropriate for a dish, which utensils to use and how to use them, and preliminary preparations that simplify tasks. The menus focus on basic dishes -- from roast chicken and lamb to pan-fried sole, apple fritters, and poached fruit."Part Two: Perfecting Skills" takes you through pastry-making and introduces such preparations as pâtés, soufflés, consommés, and more. This is where you'll find such glorious dishes as Daube d'Agneau Avignonnaise (braised lamb cooked as it is in Avignon), Tournedos Baltimore (tenderloin steaks with Chateaubriand sauce), and Pilaf de Volaille à la Turque (Turkish-style pilaf with zucchini and oranges), created by Henri-Paul Pellaprat, one of the school's most famous instructors.Ultimately, no one truly "finishes" learning -- the best chefs endlessly hone their skills. For advanced cooks, "Part Three: Finishing Touches" emphasizes the creative aspect of cooking.Le Cordon Bleu is the crème de la crème of cooking schools, and this is an indispensable volume for everyone interested in learning about the ageless art of French cooking. Combining time-honored traditions with the latest, most sophisticated methods and a variety of recipes ranging from standard at-home fare to classic, regional, and modern dishes, this is the ultimate state-of-the-art book on French cuisine.

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    The author visited and lived among farmers, cheesemakers, ranchers, and vintners from the Pyrénnées to Alsace-Lorraine, from Normandy to Provence. The result is a stunning portrait in recipes, lively essays, and a wealth of astucesótips passed down through generations of cooks. Here are dishes prepared by lifelong cooks--not chefs--intended to satisfy, not impress."Susan Loomis's new book is that rare thing: a cookbook that expresses accurately the milieu of its recipes. It is a timely and beautiful reminder that we have to connect back to the land in order to recover a sustainable future."--Alice Waters, author of Chez Panisse Vegetables.Main selection of the Book of the Month Club's Good Cook Club. 55,000 copies in print.

    Recipes include Pain Perdu, Couche Couche, Chicken Fricassee Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines.

    Capture the incredible taste of New Orleans with fifty-seven classic creole recipes -- etouffees, jambalayas, pralines, eclairs, hurricane punch, and more.

    New, never used textbook

    In a discussion with three students of A Course in Miracles, Kenneth points out the ego dynamics involved, and how forgiveness and the choice to accept the Holy Spirit's purpose of experiencing the peace of God, rather than the ego's purpose of fostering guilt can be applied to the issues raised.

    Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

    Included in each large-format volume are gorgeous food and landscape photographs.

    The menus are all complete from appetizer to dessert, and Julia Child's detailed recipes with hands-on guidance make the experience of entertaining as delightful for the host as it is for the guest. As you leaf through these pages, you will note that Julia's new emphasis is on the pleasures of the American table. In her inimitable fashion she gives us exciting, delicious, and utterly foolproof recipes, inspiring confidence in us as cooks and enlarging our repertoires with menus guaranteed to please. A chapter is devoted to each of the twenty-six menus included in the book. For all of the menus, Child provides first a checklist of staples and draws up a marketing list. Every detail is carefully thought out. There are luscious photographs to show how each dish should look and to demonstrate, step by step, unfamiliar techniques.

    

    Cake making is an enviable art but this work makes it easy with an array of cakes and slices, some rich and scrumptious, some purely indulgent, others using nuts, fruit, yogurt and vegetables.

    All of the 250 recipes reflect the same elegant and simple, fresh style that fans of Viana La Place have come to love. Line illustrations. Two-color throughout.

    214 pages.

    Linda Dannenberg's Paris Bistro Cooking serves up 19 of the greatest, from the classic bistros to the deluxe, all-night, and neo-bistros -- each with its own special menus and romantic ambiance -- with more than 100 stellar recipes and 150 full-color photographs by Guy Bouchet.

    It is a mixture of written anecdotes covering Roald Dahl's upbringing, his youth and early days in Africa and his later life at home with his wife Liccy and their numerous children, grandchildren and friends. For this extensive family, there is no more enjoyable way of relaxing than to share good food and wine. The meals they enjoy together round the old pine farmhouse table at Gipsy House are either fine examples of national dishes of their multicolour heritage (Norway, France, Britain), or favourite recipes that have delighted three generations of discerning diners. Many recipes have acquired a particular significance for the Dahl family over the years and these are introduced with reminiscences rich in nostalgia and humour. The text by Roald and Liccy Dahl, their children, close family and friends, is interspersed with personal photographs and the sketches of Quentin Blake. The recipes included here are for all occasions, covering family birthday parties, Christmas and Easter celebrations - and demonstrating Roald's passions for chocolate, onions and wine. A final chapter offers recipes for Hangman's Suppers, with contributions from Francis Bacon, P.D.James, John le Carre and Peter Ustinov among others.

    That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you.With Carole Walter at your side, you will be able to achieve professional results every time. Her clear instructions and invaluable tips will help you avoid the common pitfalls that every baker, no matter how experienced, faces from time to time.Many of the cake recipes in Great Cakes can be baked in under an hour and don't require frosting or filling, yet they are attractive enough to serve to company. Here are recipes for Old-Fashioned Pound Cake and Streusel Lemon Torte, Chocolate Marble Cheesecake and Italian Purple Plum Cake, and more -- over 250 recipes in all.You'll also find an array of basic butter cakes, jelly roll cakes, coffee cakes and cheese cakes, as well as cakes that have fruit, nuts, and vegetables as their main ingredients. Once you've mastered the basics, you can go on to fillings, frostings, glazes, and toppings for glorious results.A complete compendium of cake recipes, this is the only cake baking book you'll ever need, the one you'll use again and again to make simple yet utterly delicious cakes for your family and friends. Great Cakes is more than a "cookbook" -- it's a baking course between two covers.

    

    The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features:New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.comCUSTOMIZE THE MEAT BUYER'S GUIDE!To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email jamaral@wiley.com.

    They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens.First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies.For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.

    Albert Schweitzer. Contains the most extensive explanation of Ohsawa's use of yin and yang thinking.

    In an Italian family, love is expressed through kisses, kudos, and in the kitchen, writes Mary Ann Esposito. Yet, as a girl, Mary Ann took for granted the endless parade of delicacies emanating from the family hearth. Only when she began studying cooking in Italy did she realize that the techniques and recipes she was learning were so familiar because she'd seen them prepared countless times before! Inspired, Mary Ann spent ten years combing Italy for the secrets of its great regional cooking. Now, in this companion volume to her enormously popular cooking show, she offers two hundred recipes -- some straight from the Mediterranean, others from her family's archives and memories -- plus dozens of anecdotes and tips, to create this intimate loving tribute to her Italian heritage.The hallmark of Italian cuisine is its freshness, and Esposito shows how to make the most of every ingredient. Here's her recipe for quick tomato sauce, ready in just thirty minutes, plus one made with red peppers and another with yellow tomatoes. A chapter on breads covers everything from hearty focaccia to calzoni with a choice of four fillings to sweet, fruit-filled panettone. Many of her soups are meals in themselves, like rich Sardinian Fish Soup or Spinach and Meatball Soup.

    Plenty is written about food all the time, but only a little of that contributes to a fuller appreciation for and understanding of basic ingredients. Behr does that along with providing mouthwatering descriptions of flavors, textures, and aromas.In The Artful Eater, with intellectual curiosity and physical pleasure, Behr unveils the complexities of bean, roasting, and brewing that make a perfect cup of coffee. He investigates why some cream has much more dairy flavor than others, why gray salt tastes more intense than white, why some Southern country ham is on the same level as great Italian prosciutto. Behr investigates eggs, walnuts, wild and tame sorrel, Atlantic salmon, roast beef, and apples, among other foods.He enriches our enjoyment of eating by tracing the natural origins and cultural history of these foods. By consulting mustard seed brokers in Saskatchewan, mussels growers in Maine, ham curers in Kentucky, a spice merchant in Baltimore, and a walnut researcher in Bordeaux, Behr discovers truths about quality that are all but unknown.The Artful Eater contains a good measure of practical information--there are recipes and advice on the correct use and preparation of food. But at its heart the book is an appreciation of individual ingredients, the excellent raw materials on which all great food depends.

    By learning which plants to plant near each other, you can increase the productivity of your garden, improve plant health, reduce pests and disease and condition the soil. There are useful chapters on designing, composting, mulching and homemade liquid plant-foods, and a host of gardening tips.

    Illustrations and color photos.

    Although the restaurants are now closed, the demand for the cookbook is as strong as ever. Whether you are a loyal Ovens fan or simply looking for new and exciting recipes, this cookbook is for you.

    Beginning with beverages and culminating in a wide array of desserts and sweet, "The New Settlement Cookbook" is a complete guide to preparing all sorts of foods. Start with a basic technique, move to a simple recipe, and then explore the possible variations. The result is cooking ease and confidence with the pleasure of being both competent and creative in the kitchen.

    There are two trademark special sections: one offers the best recipes from the wine country's most talented chefs; the other, simple guidelines and thoughts on serving wine. 250 full-color photographs.

    

    Divided into chapters that list the various sauces by their ingredients, this book also contains information on different types of pasta.

    It features tasty recipes paired with details of her outlook on food, philosophy, life, art, and the world.

    100 photographs.

    A lifelong resident of the Midwest, award-winning author Marcia Adams celebrates this diverse and bountiful region with more than 200 recipes that capture the spirit of Heartland cooking.Heartland food conjures up delightfully nostalgic memories of pies cooling on a windowsill, silky preserves canned for the long cold winters, soft white sugar cookies bursting with raisins, generous breakfasts of farm-fresh eggs and country sausage, and hearty soups simmered to savory perfection. The region boasts unparalleled culinary diversity: tender Iowa lamb, Minnesota wild rice and salmon, Michigan morels and fiddlehead ferns, Wisconsin cheese and ducks -- the list goes on and on. And each generation of immigrants has preserved its cultural heritage in the form of a flourishing ethnic cuisine.Adams has traveled throughout the Midwestern states in search of the very best recipes the region has to offer, from near-forgotten family favorites to the exciting new creations coming out of the Heartland's professional kitchens. She includes classics like Snicker-doodles, Wilted Country Salad with Bacon Dressing, and Stewing Hen with Cornmeal Parsley Dumplings; regional favorites like Cincinnati Chili and Frango Mint Cheesecake; plus a selection of innovative new dishes that make the most of indigenous Midwestern ingredients, such as Pork Pot Roast with Couscous and Sauteed Perch Fillets with Fresh Cucumber Relish.With dozens of color photographs and Marcia Adams's warmly evocative text, Heartland presents an unforgettable portrait of the people, places, and food that, epitomize American regional cookery.

    Calorie-conscious cooking need not detract from the pleasure of eating."— Publishers Weekly"A fabulous cookbook. The recipes provide great-tasting food with a reasonable calorie content. My wife and I use it all the time."— Theodore M. Brennan, owner of Brennan's Restaurant, New OrleansWith this addition to the bestselling Lean and Luscious series, authors Bobbie Hinman and Millie Snyder prove that you don't have to sacrifice taste and texture by avoiding meat products. Unlike other meatless cookbooks that use high-fat substitutes such as whole-milk cheese and eggs, Lean and Luscious and Meatless was written specifically for the lowfat, low-cholesterol lifestyle. Busy cooks will find:• At-a-glance nutritional analyses — including amounts of calories, fat, carbohydrates, sodium, protein, and cholesterol for each recipe• Easy-to-prepare recipes• Meatless versions of traditional American foods• Recipes from all corners of the world• Menu suggestions for entertaining• Cooking tips to reduce the fat and cholesterol content in all your cooking• and more!Over 350 delicious recipes including:Mexicali Bean Dip • Barley Mushroom Soup • Italian Tomato and Pasta Salad • Black and White Bean Soup • Honey-Pear Waldorf Salad • Marvelous Meatless Mushroom Cheeseburgers • Sweet and Tangy Butter Beans • New Orleans Red Beans and Rice • Pasta with Ricotta-Walnut Sauce • Tofu and Snow Peas • Potato and Broccoli Dijon • Orange-Berry Fruit Cup • Lemon Poppy Seed Muffins • Apple Gingerbread Bars • Very Berry Bread Pudding • And many more!About the AuthorsBobbie Hinman is the author of The Meatless Gourmet. She lives in Wilmington, Delaware.Millie Snyder is the author of Light Fantastic! She lives in Charleston, West Virginia.

    Subtly combining the flavours of China and India with a dash of its own inimitable style, Thai food is an exotic concoction of rapidly-cooked fresh ingredients, herbs and spices. Quick to prepare, it is an authentically delicious cuisine for vegetarians or indeed anyone seeking a healthier, meat-free diet. The 130 recipes range from the seductively delicate 'crispy rice with coconut and mushroom sauce' to the more robust and tangy 'stir-fried chilli with water chestnuts'. There are soups, starters and one-dish meals, and a selection of more elaborate delicacies, including curries, main dishes and desserts to tantalize and captivate the palate. Along with advice on equipment, ingredients and how to plan a full Thai meal, the author also creates an evocative picture of Thailand as he explores the religious and cultural importance of vegetarian food in his homeland. Containing atmospheric location photography and succulent food images, this book is both a travel companion and culinary guide.

    Try Three Kings Bread, Posole de Posada, Christmas Pumpkin Pie, Christmas Turkey with White Wine Basting Sauce and many more taste tempters! Makes an excellent gift!

    Magnificent four-color photographs and enlightening text convey the visual beauty of the sun-drenched splendor of Spain and the exotic ambiance of village life, while more than 100 recipes offer the tantilizing delights of Spanish cuisine. 57 full-color photographs.

    Sources include much published information, contributions from independent experts and the reports of four expert Working Groups. The committee has introduced values other than RDIs (Recommended Daily Intakes) and RNIs (Reference Nutrient Intakes) as the members concluded that, for most of the population, the RNI or RDA values represent substantially more than is required for health. The extra values used in this report will provide more detailed guidance and will be particularly useful in the interpretation of dietary surveys.

    55 figures; 18 tables.

    There are mouth-watering recipes for saks, biryanis, kachoris, samosas, pakoras, bhajis, chapattis and raitas, so whether you like your Indian food mild, hot or very hot, there's bound to be something here that will satisfy your taste buds.

    Some people think cookies are not. But what if you combine the two? Holly and her best friend Beth are about to find out. It's the wildest school project ever. Is the world ready for Healthy Junk Food? Will Holly and Beth become Liver Cookie Queens? Or some kind of cookie monsters?

    The most complete guide to the history and pleasures of one of the world's most popular beverages.

    A reissue of the unusual and classic cookbook with hundreds of savory and delectable recipes to help every gardener find ample ways to make use of the riches the garden provides.

    The revised and updated 3rd edition of one of the first diabetes nutrition books features even more entries and more up-to-date advice than ever.

    The author of Italian Days captures the essence of these irresistible isles. A perfect gift for lovers of Italy. 110 color photographs.

    This book describes the physical shape and nature of each ingredient and outlines its uses. A choice of recipes shows the ingredients' uses and potential.