Here, basic techniques come alive and are made easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs. With Baking with Julia in your cookbook library, you can become a master baker.And there's no better time to be baking than now. Quality baking today is more varied, more exciting, and simply more authentic than ever before. Baking with Julia celebrates this tremendous range with enticing recipes that marry sophisticated European techniques to American tastes and ingredients. With creative flair, napoleons are layered with tropical fruits, pumpkin and cranberries are kneaded into bread doughs, and a tart is topped with sweet stewed onions. Along the way, step-by-step photographs demonstrate the basic building blocks of the pastry and bread baker's repertoire, and from this firm foundation fancy takes flight.Baking with Julia presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers, including Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid.With nearly two hundred recipes, and half as many pages of tantalizing full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than fifty pages of illustrated reference sections define basic terms and techniques, and explain the hows and whys of batters and doughs to take you effortlessly through the essential techniques. If you've never made flaky pie crust, your first no-fail experience is at hand. If you've never baked bread, that most satisfying and sensual pleasure awaits the turn of a page. With recipes for breads, pastries, cookies, and cakes—from chocolate to cheesecake, from miniature gems to multi-tiered masterpieces—this cookbook is a total immersion experience in the wonder of home baking.

    Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes.

    This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines culinary artists, how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

    The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

    It's the Bible of baking, considered by many as the most thorough baking book on the market. The highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. Line drawings throughout.

    Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several “Simple Ideas from My American Home”—quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

    Before the baking even begins, Silverton takes the reader through the wonder of bread alchemy, then introduces readers to a wide range of recipes which range from the whimsical to the sublime. 25 photos.

    From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

    With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

    From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenþal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, Twelve Months of Monastery Soups is a celebration of the art of soup-making.

    Every entry has been checked by specialists from various backgrounds, and case studies are included where appropriate.

    Under his discerning eye, we learn about the food, wines, local bakeries, olive oil distilleries, cheeses, markets, restaurants, and best kept secrets of Italy's culinary world. Lovingly drawn portraits of the people who make world-famous regional specialties, and local history make each village, town, and city come alive.

    Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire.Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative “palate openers,” such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake. Illustrated with famed photographer Robert Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.

    A nationally prominent, politically oriented artist offers an unsparingly critical view of the meat industry in scores of illustrations, documenting the skewing, flaying, dismembering, castrating, debeaking, electrocuting, and decapitating of animals.

    Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

    Each luxurious dish is pictured in the same lavish style that so distinguished Trotter's first book. Complemented by more than 25 evocative black-and-white duotones, this book is a visual feast unlike anything else on the market. Organized by month, each chapter offers four or five savory dishes and one sweet course highlighting seasonal ingredients at their peak of freshness. Each chapter also features extensive wine notes, so ambitious cooks can serve a gourmet multicourse vegetable meal, recreating the experience of dining at the acclaimed restaurant.

    Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-five different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 healthy ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, some contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing and cooking all the vegetables that are not only good for you, but just plain good.Recipes include:Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula

    Adapting these south Indian recipes for the average kitchen, the author familiarizes the home cook with this lesser-known cuisine.An abundance of coconut and seafood, along with a host of exotic fruits and vegetables, including fresh hot chilies, distinguishes the curries of south India from those of north India. The focus is the traditional southern fare-dishes such as Rava Masala Dosa (wheat crepes stuffed with potato curry), Sambar (spicy stew of legumes and vegetables), and fish Aviyal (chunks of fish in an aromatic sauce of coconut and tamarind)-which is harder to find in restaurants outside of India. North Indian classics, also family favorites, like Lamb Korma, Tandoori Chicken, and Spinach Paneer are included.With everything from appetizers to desserts, this is an excellent introduction to Indian cooking. The author has an extraordinary talent for explaining unfamiliar cooking techniques, and specially commissioned full-color photographs provide helpful visual cues for preparing a wide variety of dishes.The inspired recipes, purposeful photographs, extensive notes on ingredients, practical menu ideas, and useful source list make it a primer on Indian cooking as well as a significant exploration of regional specialties.

    The book's no-nonsense approach tells how to look for freshness, how to store various types of foods, and the best methods of preparation and cooking for 1,000 different types of foods. 1,250 color illustrations.

    These intelligent, searching essays are a passionate meditation on food, character, and place.

    O'Connell began his career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. (The pan was used for boiling, saut�eing and deep frying for parties of up to 300 guests.) This experience sharpened his awareness of how much could be done with very little. The catering business evolved into a country restaurant and Inn which opened in 1978 in a defunct garage and which is now America's only 5 star Inn. Craig Claiborne raves, "the most magnificent inn I've ever seen, in this country or Europe, where I had the most fantastic meal of my life."This is not a typical "Chef's Cookbook" filled with esoteric, egomanical, and impossibly complicated recipes which only a wizard with a staff of eighty would ever attempt to produce. Rather, the recipes assembled here make up a practiced, finely honed repertoire of elegant, simple and straight-forward dishes. Everyday ingredients are elevated to new heights through surprising combinations and seductive presentations. []A Consuming Passion[] propels the home cook into a new world of American Haute Cuisine and provides the formulas for reproducing it at home. Careful and detailed instructions, all written by the author, assure success.Tim Turner's luscious photographs capture the playful but elegant spirit of the food and introduce the reader to some of the charming local characters who provide products for the Inn's kitchen as well as taking the reader on a delightful and romantic culinary journey throughout the Virginia countryside surrounding the small town affectionately known as "Little" Washington and reveals an America we thought was lost forever.

    

    Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters enjoy their favorite food.From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.

    In this work they have gathered together their favourite recipes, which include dishes for all occasions.

    What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

    Here at last are 250 new, delicious vegetarian recipes from Ginny Callan's Vermont kitchen. Beyond the Moon Cookbook reflects Ginny's life after she sold the Horn of the Moon Cafe to raise her children and develop recipes. Callan's New England charm and tempting recipes start with breakfast and carry readers through the day to dessert. Hearty breakfast favorites range from Three B's (Banana-Buttermilk-Buckwheat) Pancakes and Almond French Toast to Asparagus Frittata and New England Red Flannel Home Fries. For a lighter morning treat there are also Cinnamon Spice Walnut Coffee Cake, Zucchini-Raisin-Walnut Muffins, and Ginger Currant Scones. There are soups: Butternut Chili, Mushroom Garlic Bisque, African Vegetable Peanut Soup and Cherry Tomato Gazpacho. Salads include Brussels Sprout Potato Salad, Marinated Artichoke and Vegetable Salad and Black-Eyed Pea Salad. For lunch Ginny offers Mexican Stuffed Potatoes, Mediterranean Stuffed Pitas, and Black Bean, Corn and Cheddar Fritters. Entrees include international offerings like Southwestern Cheese and Vegetable Enchiladas, Adriatic Ravioli and Caribbean Rotis. Tempting desserts range from Ginger Pear Pie and Hazelnut Torte to Molasses Spice Cookies and Double Chocolate Peanut Butter Brownies. Beyond the Moon Cookbook is comforting home cooking at its charming New England best. The international offering of recipes will give adventurous vegetarians new temptations and inspiration.

    Provides buying tips, culinary uses, health benefits, and nutritional values for natural foods.

    Holding the prestigious rank of Master of Wine, Robinson lectures and judges all over the world, and recently hosted a ten-part PBS series Jancis Robinson's Wine Course. She also edited The Oxford Companion to Wine, which won every major wine book award in 1995--includingthe Julia Child Cookbook Award (Wine, Beer, or Spirits) and The James Beard Book Award--and which has been praised by Frank Prial in The New York Times as easily the most complete compendium of wine knowledge assembled in modern times, and by Anthony Dias Blue as one of the definitive referencebooks on the subject. Now, in Jancis Robinson's Guide to Wine Grapes, Robinson provides wine aficionados with a handy, on-the-spot guide to the most central aspect of wine making--the grapes themselves. Here are over 850 grapes, ranging from such widely acclaimed vines as Cabernet Sauvignon, Chardonnay, Muscat, PinotNoir, Riesling, and Sauvignon Blanc, to economically important if less distinguished vines such as Airen, Grenache, Muller-Thurgau, Trebbiano, Syrah, and Rkatsiteli. Robinson offers a fact-filled introduction--discussing everything from rootstocks and wine blends, to vine pests and disease--andglossary of technical terms (from botrytis and carbonic maceration, to fanleaf and foxy, to skin, sugars, tannins, and yield). She then examines the world's grape varieties in alphabetical order, describing the basic characteristics of the wine produced by the grape (dry, sweet, high or low acidity, the bouquet), its likely quality, the regions that produce the best wine, and, if a blended wine, the blends that yield the best results. (As an added guide to the wine a grape might produce, the Guide includes an easy-to-use visual aid: a horizontal bar with a band which shows the range of quality, from ordinary to superb.) Robinson also shares much fascinating wine history, her deep insight into the wine industry, and more important, her own judgment on a wine. And Robinson does not hedge in judging a wine: discussing Carignan, France's most planted red wine, she comments Its wine is high ineverything--acidity, tannins, color, bitterness--but flavor and charm. This gives it the double inconvenience of being unsuitable for early consumption yet unworthy of maturation. And for Trebbiano, the most planted white grape in Italy (and with Ugni Blanc, which is the name of the grape inFrance, the second most planted white grape in the world), Robinson notes the word Trebbiano in a wine name almost invariably signals something light, white, crisp, and uninspiring. Perhaps most important, this portable book can be used in the store as a buying guide. With Robinson's Guide, simply find the grape variety on the label--or, if not listed, turn to Robinson's unique Grapes Behind the Names appendix in the back--look up the entry on that grape, and you willdiscover everything you need to know to make an informed decision to buy or pass. With Jancis Robinson by your side, you can evaluate a bottle of wine on the spot, no matter where, when, or by whom it has been produce

    accompanied by fifty taste-tempting recipes for a variety of meats. sauces. and side dishes. including Lady Causeys Overnight Cabbage Slaw. Oklahoma Joes Brew-BQ Ribs. and Moonlight Mutton Dip. Reprint.. It was while eating a big ol 'plate of steaming ribs that journalist Lolis Eric Elie and photographer Frank Stewart decided to traverse the country to investigate America's obsession with smoked meat. Their quest took them from all-night barbecue binges on Chicago's south side to barbecue competition circuit events like Memphis in May and Big Pig Jig in Vienna. Georgia. where people drop thousands of dollars to spend a sleepless night smoking meat. In SMOKESTACK LIGHTNING. Elie and Stewart profile the down-home ...

    This comprehensive reference book is all you will need to understand everything about even the most obscure Asian ingredients.

    Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. The book also features a helpful guide to menu planning, a guide to ingredients, and a nutritional analysis for each recipe, ensuring that both veteran and beginner cooks can prepare these delicious recipes with ease and flair. Recipes include:• Budapest Vegetable Soup• Thai Noodle Salad• Tofu "Meatloaf" with Mushroom Gravy• Black Bean-Sweet Potato Burritos• Peach Chutney• Coconut Pound Cake

    Over 400 recipes. of color photos.

    Sourdough expert Ed Wood, a forensic pathologist who has been studying sourdough for over 50 years, explains what makes real sourdough starter and how baking enthusiasts can grow their own. 8 page full-color photo insert.

    Savor new tastes like Pad Kana (Chinese Broccoli with Shiitaki Mushrooms), Tom Ka Tofu (Coconut-Tofu Soup) and Kang Pa Kai (Jungle Curry Chicken).Most of the dishes can be prepared in less than 30 minutes. Because these recipes provide excellent nutrition with little fat, they are as healthy as they are delicious.

    Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism. With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.

    Ten special celebrations, including a traditional tea, a holiday tea, and a cream tea for two, are featured in this enchanting, 48-page guide to the art of tea.

    This is an exploration of Mediterranean cuisine from 750 BC to AD 450 which allows the modern cook to recreate the varied diet of the classical world, from the banquets of the rich elite to the simpler meals of soldiers, farmers and slaves. Translations of the 50 original recipes are followed by a version specially adapted for the modern cook. The book is illustrated throughout with delightful scenes of food, feasting and carousing from wall paintings, mosaics and Greek vases.

    Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship.Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as local food by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history.More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.

    Within 200 recipes, she sets out the prin ciples of selecting sauces with pasta shapes, and dressing a nd stuffing pasta, etc. '

    Tucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn.Poached Lemon-flavored Ricotta Gnocchi with Sage Butter.  Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella.  Veal and Pumpkin stew.  Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.)  These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies.  For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.

    It is written with passion, understanding, and authority. Friedrich explores the Loire's sixty-odd appellations, explaining each one's history, soils, climate, and vintners. The author rates over six hundred wineries, giving tasting notes and lively sketches of the individual producers. Friedrich describes the food traditions of each of the five regions--the Nantais, Anjou and Saumur, Touraine, the Sancerrois, and the Auverngne, introducing fishermen, charcutiers, cheesemakers, and farmers. There are maps, a glossary, and wine itineraries for travelers. It will remain a classic well into the twenty-first century.

    Along with an array of main dishes, side dishes, breads, soups, desserts, and condiments, Wolfert serves up fascinating facts, anecdotes, and lore about each recipe's origin. Whether you're an experienced chef or a budding cook, you'll be inspired, educated, and delighted by this tribute to Mediterranean cooking.

    The book recounts the Luard family's life in a cork-oak forest in southern Spain, a snow-bound farmhouse in Languedoc or a sheep-farm in Northamptonshire. Containing anecdote, humour and curious food-lore, this book is written by the author of European Festival Food and The Barricaded Larder. Elizabeth Luard features in a TV series based upon her book European Peasant Cookery.

    A photographic catalogue lists key vegetarian ingredients from around the world, with advice on selection, storage, and preparation. Color photos also illustrate the recipes.

    

    The page are filled with recipes. Each is a memory, a fantasy, a hope for the future. Written by undernourished and starving women in the Czechoslovakian ghetto/concentration camp of Terezin (also known as Theresienstadt), the recipes give instructions for making beloved dishes in the rich, robust Czech tradition. Sometimes steps or ingredients are missing, the gaps a painful illustration of the condition and situation in which the authors lived. Reprinting the contents of the original hand-sewn copybook, In Memory's Kitchen: A Legacy from the Women of Terezin is a beautiful memorial to the brave women who defied Hitler by preserving a part of their heritage and a part of themselves. Despite the harsh conditions in the Nazis' "model" ghetto - which in reality was a way station to Auschwitz and other death camps - cultural, intellectual, and artistic life did exist within the walls of the ghetto. Like the heart-breaking book ... I never saw another butterfly ... which contains the poetry and drawings of the children of Terezin, the handwritten cookbook is proof that the Nazis could not break the spirit of the Jewish people.

    Gustafson's approach to the minutiae of the tea experience is a magically macroscopic one--she makes the subject of tea come alive as a nexus of biographical detail, stories, recipes and reminiscences. Full-color illustrations.

    Christopher. In it he expounds upon his personal and religious beliefs of why herbs and a healthy diet should be administered to build a person's body or "Temple."

    Where roasted pears and other fruits become sweet companions to pleasingly bitter greens. Where toasted nuts or lemon-flavored bread crumbs add an unexpected crunch. Intrepid pioneers Chris Schlesinger and John "Doc" Willoughby are geniuses of juxtaposition who redefine the salad with their own delicious spin.

    Beginning with the original Texas Pig Stand of 1921, this evocative compendium cruises through 40 years of drive in culture, tracing the history of roadside restaurant architecture and the people who created it. Engagingly illustrated with historical photographs and a rich assortment of related ephemera, from menus to matchbox covers, Car Hops and Curb Service chronicles a unique chapter of popular culture for anyone who sipped a malt, hung a tray, or cruised a drive in parking lot—or wished they had.

    Bob Garner is truly "the barbecue man" and writes so passionately about what is just short of a religion in North Carolina. Indeed, Garner has captured the historical perspective of the evolution of roasted pork and its historical role in life, religion, and especially, politics. He further decodes the decades territorial differences between vinegar-based, Eastern-style barbecue and its Western-North Carolina tomato-based variant. Whatever your palate desires, this book is surely required reading for both natives and newcomers alike. Pickup a copy and then go out, build a fire, and roast some great pork. Mmmmmm.

    Viana's food is nothing less than inspired. In nearly 200 tastefully evocative recipes she cooks the foods she loves from the fresh flavors of the world's cuisines.

    There are also chapters on supper dishes for more special occasions, suggestions for high tea and for using up leftover food. Claire Macdonald runs a hotel on the Isle of Skye, and has written other cookery books.

    

    Read about the tournament's colorful history while creating sumptuous delights.

    It Will Live Forever looks at Julia Parker, a Kashaya Pomo woman who married into the Yosemite Miwok tribe and is still practicing this traditional art as Indian women have done for generations. It Will Live Forever remains the only source of intimate descriptions of one of the most vital aspects of traditional California Indian life. It has sold more than 5,000 copies.

    Her collection embraces cooking, eating, anguishing and rejoicing in the sustenance it gives.Food is one of women's most basic methods of communication, passing on histories, love, a sense of community. These poems speak of social responsibilities and relationships -- women cooking pots of soup, then patrolling a neighborhood to keep it safe -- marveling at both the joys of love and the anguish of famine and human need.Ms. Randall's many followers will discover her personal struggle with body image, compulsive overeating, and finally her delight in coming to terms with what she really savors in life. Some of the poems are literally recipes that Ms. Randall received, begged, pondered, dreamed about, prepared, and consumed.Through her inimitable metaphors, Randall insists that food is not just tasted through recipes but experienced through cultural, physical, intellectual, and emotional issues.

    This book truly is the Best of Bailey!

    Growing tips and recipes are included, as well as close-up photos of a few of Chester's rare varieties.

    It also includes recipes for bread machines.

    15,000 first printing.

    This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages.Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.

    From the world's most famous culinary school: the secrets of over 700 essential preparations and cooking techniques, illustrated step-by-step, complete with expert hints and tips, top chefs' recipes and stunning finished dishes.

    And so it is with the Parsis. From Navroz, the dawn of the Parsi New Year, to Navjote, the initiation ceremony of a young child, lagan or marriage, jashans and ghambhars, there is a variety of food to suit every occasion. In this unique book, Bhicoo J. Manekshaw takes the reader on a journey far beyond the traditional stereotypical dhan sakh recipe. For those who love fish, there is a choice of patrani machchi (fish in banana leaves), masala ni machchi or the famed tarapori patio made with sookha boomla (Bombay duck), amongst many others. The Parsi weakness for eggs, on the other hand, has created a range of mouth-watering dishes from the kera per eeda (eggs cooked on bananas) to the humble scrambled egg. There are also teatime snacks, sweets, and desserts and a chapter on kitchen medicine straight from grandmother's recipe book. Interlaced with the recipes is the author's piquant description of the customs, rituals and ceremonies that form the Parsi way of life.

    Indulge in Devil's Food Cupcakes, Double Chocolate Macaroons, Truffle Squares, and many other totally chocolate recipes. These decadent treats are sure to bring out the chocoholic in everyone.

    Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same. -Jacques Torres, Le Cirque, New YorkFeast your eyes on the most exquisite and flavorful desserts created by fifty of the country's renowned pastry chefs in this groundbreaking book, Grand Finales: The Art of the Plated Dessert. Authors Tish Boyle and Timothy Moriarty formally identify the different schools of pastry in relation to the world of art and design.From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result is a grand look at the extraordinary plated desserts being created today.Each featured master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scences where chefs share their most guarded secrets. To all pastry lovers and aesthetes alike, the author of Grand Finales assure ultimate satisfaction.

    The holidays are over. For those living in areas where it's still snowing, and even where it's just cold or rainy, it's the time of year when magazines, newspapers, radio, and television are tantalizing us with ads of warm beaches, sunshine, relaxation, water sports, and foo-foo drinks with little umbrellas sticking out of them.Many of us would love to be able to travel to someplace warm, or to a far away place for a new adventure. However, we may not have the time or the resources to do so. Fortunately, Travelers' Tales has just the armchair adventure travel anyone can experience -- the beaches of Thailand, dining on the banks of the Seine, running with the bulls of Pamplona, purchasing a suit in Hong Kong, climbing the Himalayas -- all for only $17.95 (no shots or visa required).O'Reilly and Travelers' Tales have created a national campaign to help you promote Travelers' Tales titles as the "great getaway -- for cheap". We'll provide you with marketing materials (signage, T-shirts, buttons, postcards, special discount for inventory order, ad slick, and book displays) to create a window or in-store display during the month of May 1997. The store with the best display wins an overstuffed armchair fully equipped with an airline style seat belt.We'll also provide you with shelftalker coupon books with space on the front for you to stamp your store name and address. The coupon is redeemable for 10% off the purchase of a Travelers' Tales book. Your customer simply tears off the coupon from the shelftalker, completes the information (name and address) on the back, and gives it to the cashier when they're ready to purchase a book. At the end of each month you send us thecoupons used by your customers, and we'll credit your account. We understand that you might be hesitant to send in coupons with the names and addresses of your customers. The reason for retrieving this information is so you can build your customer list, and so we can send a Travelers' Tales newsletter to your customers informing them of new titles available from their local bookstore -- including a reference to your store.

    Now Dave's mom tops her tour-de-force television debut with this irresistible, one-of-a-kind cookbook. Filled with delicious recipes straight from AMerica's heartland, as well as special dishes gathered from her family, friends, and The Late Show staffers, Dorothy's culinary delight contains other surprises as well: lively anecdotes about her children, Jan, David, and Gretchen, when they were growing up, practical kitchen tips, witty asides, and dollops of Dorothy's gentle wisdom for living. With specially selected photographs from the Letterman family album and photos of Dorothy back home in Indiana, there's no treat as satisfying as... Home Cookin' with Dave's Mom! Memories of Dorothy's own mother cooking over a coal stove are interspersed with recipes for Uncle Earl's Creamed Chipped Beef on Tater Tots, Chicken Noodle Soup (with homemade noodles), Cheese Straws, Friendship Tea, and Lemon Fluff (from Dorothy's personal trainer). Here are the secrets for Dave's favorites: Hot Baloney Sandwich and Sour Cherry Pie, which she overnights faithfully to him each year for his birthday. Dorothy's got terrific techniques for canning and freezing vegetables, helpful household hints including Dorothy's homemade window cleaner, and dozens of recipes, featuring fun foods, soups and salads, meats, sauces, and unforgettable desserts. Make sure, if you're using fresh persimmons for Chilled Persimmon Pudding, that they are ripe enough. Otherwise you just pucker up until you can't stand it. She solves the mystery of flaky pie crust: You can't make a crust without the fat. I never thought of this in my wildest dreams, Dorothy told Newsweek about her print debut. Home Cookin' with Dave's Mom is her labor of love, spiced with down-home humor, warm-hearted advice, and great-tasting food

    Much more than sausage and sauerkraut, German Cooking combines traditional recipes with lighter dishes that reflect contemporary German lifestyle. More than 200 easy-to-follow recipes are featured--with easy-to-find ingredients. Color photos.

    Over the years, musical history, local lore, and great food have slowly simmered at Threadgill's to produce a mixture that is a Texas original and an Austin legend.

    Bar B Q aficionados from around the world pilgrimage to Memphis for John Willingham s famous braggin rights Bar B Q Feisty debates have erupted right there in the midst of fire and smoke over whether Willingham s ribs with Memphis style sauce or his World Champion Brisket rubbed with Hot Seasoning are his best And no one goes home before they ve had his gooey rich shoofly pie Authentic Bar B Q is as American as the Fourth of July but often it takes a search party to find the real thing Now for the first time John Willingham winner of more major grand champion Bar B Q awards than anyone else in history shares his celebrated recipes for a complete Bar B Q feast At the heart of this book are Willingham s acclaimed recipes for mouthwatering beef pork fish and chicken Bar B Q Here are clear instructions for determining what type of cooker to use laying a perfect fire to minimize smoke and maximize taste preparing and using assorted dry rubs and marinades getting a rich marbled taste out of any cut of meat The result is such triumphs as Grilled Pork Loin Roast tender on the inside golden on the outside fresh subtle Herbed Shrimp with Basil Honey Mustard Glazed Ribs that can be prepared in a snap and Hot Sauce Marinated Chicken But it s not just the perfectly prepared meats and sauces on which Willingham lavishes special attention No Bar B Q feast would be complete without starters salads fixin s slaws and dessert And Willingham has the blue ribbon recipes for them all Take for example his Smokin Fastball Wings cooked overhickory or apple wood melt in your mouth Angel Biscuits or stand up spicy Cajun Coleslaw To cool off there s Grandma s Raisin Bread Pudd n with Rum Sauce Old Fashioned Custard Pie or rich Maple Sauce spooned over ice cream to mention just a few for dessert John Willingham explains what real Bar B Q isand isn t and provides the techniques and tips that have won him accolades but are so simple even a backyar

    It is an authoritative, comprehensive, single-source reference book for the growing number of people who are embracing a vegetarian diet, as well as for more than 12 million Americans who are already committed vegetarians.

    One writer declared it was “a small miracle of prose.” A rich buffet of diverse short essays, Comfort Me With Apples is about the appetites of the soul as well as the body.Fiorito’s range is wide: from the ingredients for the best chili dog in the world to the recipe for chicken soup for the courting soul; from the sharp portrait of a young boy’s real hunger to the olfactory pleasures of a proper barbecue. His guests include an Inuk whom he takes to a sushi bar, an old man in pajamas, Julia Child, several daddies, a woman with a seductive appetite, and Hercules. You are invited to join them. B.Y.O.B.

    Dale Carson, an Abenaki Indian, captures the growing interest in native cuisine, bringing her heritage to your table with a collection of delicious recipes, each accompanied by notes on its historical background and traditional preparation, as well as ingredient substitution and menu planning tips.

    In this book Vatcharin takes the reader on a fascinating culinary journey through the land of his birth, skilfully outlining the geography, character and cultural traditions of Thailand's four main regions.

    A celebration of beer and the countries that produce it takes readers and beer lovers on a country-by-country tour, one continent at a time, and features more than three hundred full-color photographs.

    Citing the nutritional and low-fat benefits of beans, a collection of flexible recipes highlights such dishes as low country hoppin' John, red beans 'n' rice, and all-American bourbon-spiked baked beans.

    There is also a selection of puddings.

    It shows the enthusiastic cook what to look for when shopping for ingredients, how to store and use them, and which brands are best to buy. With advice on equipment and cooking techniques, as well as colour photography, this cookbook should be useful to any cook interested in Asian food.

    Included are more than 600 recipes and over 400 full-colour photographs that show the extraordinary desserts you can create. From fruit desserts to creme souffles and mousses, you can learn all you need to make some extraordinary desserts.

    This book includes recipes and step-by-step techniques for making this delicious bread at home. Photos throughout.

    Every pasta sauce in the book (100 recipes in all) can be prepared in the time it takes to bring the water to a boil and cook the pasta -- about 20 minutes or less.The authors believe that by cutting down on cooking time, you improve the taste of your food. For example, fresh herbs like basil and oregano are added just before the sauce is completed, adding much more flavor than using dried herbs.Pasta has been one of the most popular topics in food for the past several years because it is so affordable, versatile, and nutritious, but no cookbook has been written before with such an eye for saving time in the kitchen.

    Taking the mystery out of meal preparation, this book of more than 100 recipes will appeal to all those who have great expectations but little cooking ability, patience, time, money or kitchen equipment.

    Hence, the growing interest in potlucks, fellowship meals and carry-in dinners. Here are 800 recipes ranging from Sweet and Sour Baked Beans to Amish Vanilla Pie, perfect for sharing with friends at home or at church.

    Ingredients are fresh and local, seasonings are lively, and the results contribute to an ambience of unmatched conviviality. In "Taverna", note chef and Mediterranean cooking expert Joyce Goldstein captures the flavors of these casual dining establishments in authentic recipes from Greece, Turkey, Spain and Portugal. In these pages, you'll find definitive versions of more than 50 classic dishes including Garlic Shrimp, Spinach Filo Pie, Stuffed Grape leaves, Greek Salad, Paella, Grilled Swordfish Kebabs, Roast Chicken with oregano and Lemon, Lamb Stew with Artichokes, Moussaka, Rice Pudding and Baklava. Each recipe is presented kin detailed yet easy-to-follow text and is accompanied by a stunning full-page color photograph. Joyce Goldstein is the award-wi9nning chef-owner of Square One Restaurant in San Francisco. A featured columnist for the San Francisco Chronicle, she has written for San Francisco Focus, Bon Appetit and Food and Wine magazines, and is the author of many other books on Mediterranean cooking. She received the coveted San Francisco Focus magazine Chef of the Year Award in 1992.

    It includes an analysis of developments in nutritional research, health maintenance and health improvement. This edition has an expanded section on exercise, herbs, and homeopathy.

    The secret is choosing the right foods, and the authors tell you exactly what your body needs. Especially useful is the unique Smart Eating Food Target, a pull-out diagram that grades foods according to their fat and fiber content. And the 200 recipes specifically keyed to the Food Target make it easy to cook meals that are as nutritious as they are tasty.

    From its unique position in the Terminal's lower level, with the famous Whispering Gallery at its entrance, waiters have been serving up platters of the freshest seafood for a century. Here are more than 100 of the restaurant's classic recipes--some dating back to its opening in 1913--along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean's worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for visitors and New Yorkers alike.

    

    It includes 126 pages of up-to-date,accurate regional maps and 20 pages of highly illustrative world information tables. World thematic maps cover topics such as climate,vegetation,environments,and population. In addition,the atlas contains 12 pages of interesting and entertaining geographic questions and answers,a concise index,and a "Using the Atlas" section that explains map scales,the various symbols on the maps,and how to locate cities and towns quickly and easily. A special feature of this atlas is the introductory section for each continent. These four-page sections contain key facts,informative text,and maps showing landforms,climate,population,and environments,allowing easy comparisons between continents. The Atlas also provides in-depth discussions of issues that are especially relevant to each continent. Topics include the destruction of South America's rain forests,changing political boundaries in Europe,the 20th century independence movements in Africa,rural-to-urban migration in North America,the rise of the Pacific Rim in Asia,and the issue of protected lands in Australia.

    The authentic flavors of the trattoria are available to all with The Classic Italian Cookbook.

    It is the ideal cookbook for anyone wanting to cook delicious and nutritious meals without meat or fish.The Great Green Cookbook includes 200 recipes ranging from light snacks and side dishes to elegant meals and delectable deserts. Each recipe is accompanied by a simple explanation of the ingredients, plus tips for meal planning and shopping.

    These recipes enable you to cook better than the guy next door. A who's who and what's hot in barbeque. A 1996 National Winner of the Tabasco Community Cookbook Award.

    1996 More than 50 recipes and an engaging text evoke the artist's culinary escapades and his ties to Spain, Paris, and the Midi.

    Book by Mary Alustiza

    In this creative collection, anything goes; rise and shine with fruit and vegetable tarts or oven salads, souffles, and stir-fries. In Waycott's world, morning glories can bloom anytime, as muffins and fluffy frittatas make great midday meals and pancakes and waffles-sweet and savory -- end the day as satisfyingly as it began.Breakfast All Day ends mealtime monotony with recipes that are as practical and versatile as they are surprising and delectable. An unforgettable fall morning can start with Ham and Sweet Potato Hash, simply prepared from last night's dinner vegetable. There's enough Ricotta Broad Pudding to serve warm for dessert and to cat straight from the refrigerator for a midnight snack.Always quick and easy, Edon's recipes can make even hectic weekdays special with breakfasts-in-a-glass like a Pineapple Papaya Soother, make-ahead broads like Whole-Wheat Banana Poppy Seed Broad, as well as good-for-you cereals like Multi-Grain, Multi-Seed, Multi-Nut Granola.Breakfast All Day indeed delivers around-the-clock delights. Edon's house-special Salmonburger with Lemony Herb Mayonnaise is fabulous with scrambled eggs for breakfast but possibly even better between English muffin halves with a side of New Mexican Roasted Potato Wedges for a late-day meal. Bakers will adore Waycott's tantalizing array of traditional breakfast yeast broads-like glorious Plum Kuchen and mouthwatering Pull-Apart Sugar and Spice Brioche -- that are perfect for afternoon tea or nighttime milk and munching.For leisurely times, Breakfast All Day serves up stylish dishes and drinks perfect for special occasions, including Pan-Soared Figs with Mascarpone, Crunchy Crab Cakes, Pineapple Ginger Coolers, and Spiced Mocha Chocolate.Filled with great tips, pantry essentials, and gorgeous photographs, Breakfast All Day expands the wise old adage. For Edon Waycott, breakfast is not only the most important meal of the day but the most versatile and most delicious.

    Drawing on historical and contemporary research, rural women's writings, and in-depth interviews, she shows how environmental degradation results from economic and development practices that disadvantage rural women. In addition, she explores the strategies women use for resistance and survival in the face of these trends.Offering a range of examples from different countries, Gendered Fields will appeal to readers interested in commonalities and differences in women's knowledge of and interactions with the natural environment.

    this collection of recipes for the best yeast breads, pies both savory and sweet, puddings, cakes, and cookies will be a treasure trove of traditional family favorites for years to come.

    Low Fat, High Flavor shows them that certain low-fat foods and seasonings are the keys to replacing flavor lost when fat is reduced. The book centers on key ingredients that make low-fat food taste good--flavored vinegar, infused oils, herbs, spices and more. Photos.

    From Hearty Okra Gumbo with Chicken and Shrimp to Soft Shell Crabs, here is the native bounty of a rich regional cuisine.