It is also the first time ever that workers have spoken publicly about what’s really taking place behind the closed doors of America’s slaughterhouses. In this new paperback edition, author Gail A. Eisnitz brings the story up to date since the book’s original publication. She describes the ongoing efforts by the Humane Farming Association to improve conditions in the meatpacking industry, media exposés that have prompted reforms resulting in multimillion dollar appropriations by Congress to try to enforce federal inspection laws, and a favorable decision by the Supreme Court to block construction of what was slated to be one of the largest hog factory farms in the country. Nonetheless, Eisnitz makes it clear that abuses continue and much work still needs to be done.

    His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.

    This collection of 288 irresistible recipes whets your appetite for honest home-cooked cereals, revives the custom of puddings and pies as breakfast treats, and devises new approaches to old breakfast dishes. 85 line art illustrations.

    Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

    Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking.In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals.Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life.

    Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking classes, is back again with her finest book yet, Marcella Cucina. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives.In vivid introductory essays and seductive headnotes, the narrative of an extraordinary culinary life unfolds. With each memory of a trip, a meal or a flavor, we are treated to the perspective of a great cook and teacher--one who believes that the finest Italian cooking is found in the home. In Marcella Cucina, she focuses on regional cooking, turning her sharp eye to every area of Italy and offering a rich array of flavors and textures from cities and villages alike. Best of all, Marcella cooks at your side with easy-to-follow instructions and lavish full-color photographs that teach you her techniques--from preparing homemade pasta to cleaning artichokes--and allow you flawlessly to re-create her magic in your own kitchen.

    It is also a terrific introduction to Celtic culture. The recipes in this book were gathered during four trips the author took to Ireland and Britain, as well as visits to Scotland and Wales. She searched for people who still cooked in the traditional of their ancestors, passing down recipes from generation to generation. The result is a book that is rich in Celtic tradition. And the foods are delicious any time, too!Like a well-stocked larder, Celtic Folklore Cooking offers plenty of tempting choices for daily meals or special celebrations. Pick from more than 200 tasty traditional dishes, all nestled among colorful food-related proverbs, poems, tales, customs, and other nuggets of folk wisdom. Each recipe lists ancient and modern holidays associated with the dish so you can select the perfect fare to complement the season. Recipes include: - Mushroom and Scallop Pie - Heather Wine - Pratie Oaten - Beestings Pancakes - Hot Cross buns - Figgy Pudding - Boxty on the Griddle - Barm Brack - Sweet Scones - Scotch Eggs - Colcannon - Cockle Soup - Flower Pudding - Flummery - MeadThe ancient Celts celebrated their Sabbats with music, dance, games, food, and drink. Whether you are a solitary practitioner or a part of a larger group, food and drink should always be a part of your festivities, rituals, and ceremonies. This book can be the key to a wide variety of foods that will make you the talk of the town!If you are involved in Celtic traditions, this book is a must. If you simply like unique recipes for foods that are as tasty today as they were hundreds, even thousands of years ago, you'll want this book, too.

    The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing...these are the things that make something worth eating. And worth cooking' - Nigel Slater. Nigel Slater's sumptuous recipes are not about making fancy stocks and sauces or perfecting spun-sugar baskets. They are about using the best quality ingredients to make food that is a joy to eat. Freshness, simplicity and flavour: these are what count in the easy-to-follow and deliciously satisfying meals contained in "Real Cooking".

    'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.

    They are subtle and varied, but not complicated. With the skills of a great teacher and a master chef, he quotes from Rilke before offering his recipes for ginger muffins and blueberry crisp. He recalls the pleasure of cooking over fire - the colors, the smells, the process of "harvest being transformed into food" - as he provides secrets for grilling. Brown enables us to see the virtue and goodness of radishes; he regales us with the tale of a watermelon feast; he gives us images of succulent dishes and the simplest and purest of repasts.

    No special tools or techniques are needed, just you -- and your child's -- imagination.

    ranging from bread puddings, biscotti, and custards, to cheesecakes and seasonal fruit pies.

    Selected from her nine books, here are classic essays on the food of Provence and of Paris, on Italian fish markets and Middle Eastern herb gardens. There are nearly 200 recipes: appetizers, soups, eggs, fish, meat, poultry, vegetables, sauces, breads, preserves, and desserts. Whether discussing the pains of rolling puff pastry or the ease of making pizza, railing against the practices of English bakeries or praising the sausage rolls at the H�tel du Midi, David always speaks her own mind. Best of all, she's a contagious enthusiast: she makes you want to rise from your chair to travel, shop, or try your hand at an omelette. "Reading her," writes Julian Barnes, "you have a strong sense of a person whose cardinal principles are truth and pleasure. Perhaps it is not absurd to compare her effect on a certain sector of tired, hungry, impoverished '50s Britain with Kinsey's effect on America."

    Includes recipes for layer cakes, chocolate cakes, cheesecakes, fruitcakes, yeast cakes, sweet breads, muffins, gingerbreads, ice cream, and sauces.

    Take control of your life and your health through what you eat with Healing Foods — an indispensable resource that shows you exactly what foods are best, and how to optimize their super-food potential.With more than 200 healing foods, from carrots to clementines, and 150 easy-to-prepare recipes that heal, Healing Foods empowers readers to practice optimum nutrition, and shows how certain foods can be incorporated into daily life to target specific health issues.

    The collection finally makes available these long-obscure fanzines originally published in the mid 1990s. Here you’ll find incredible recipes for stews, soups, sauces, noodle & bean dishes, baked entrees, deserts and more! There is also a fair smattering of new material bringing this to a whopping 160 pages of deliciousness!In the spirit of Soy Not Oi, these recipes are written to be simple, straightforward, and perfect for the newest convert to the vegan revolution!But far from bring just a vegan cookbook, Please Don’t Feed The Bears reads as a look into vegan lifestyle and underground culture. The book is thoroughly illustrated with eye-catching drawings and clearly laid-out graphics. In addition, the book also includes assorted rantings about music and the politics of leading a vegan lifestyle. Together the book provides easy-to-make and delectable recipies while reflecting the DIY punk rock sensibility of zine culture.

    The family project soon had enough recipes to become a book, and Mrs. Chang became a bestselling author in Korea. This full color cookbook includes sections on rice, soups, stews, meats, vegetables and the full range of Korean cuisine. The author's personality shines through in the additional notes about friends, entertaining and foods for special days.

    From Didi Emmons, a terrific young cook who combines a passion for culinary adventure with a love for the honest pleasures of home cooking, these 350 recipes - with more than 150 main dishes - spell an end to boring and bland meatless meals. Full of farm-fresh produce ripe for the eating, hearty grains that warm the soul, and a whole world of new spices and flavors, they promise boundless pleasures for the everyday table.

    This raucous ride finds Clarissa Dickson Wright and Jennifer Paterson storming across the cattle and pig farms of Britain to reclaim meat-eaters, searching through dead royals' repertoires for time-tested treasures, and even venturing down under to Australia for their delectable gems. Companion to their hit series, The Two Fat Ladies Full Throttle offers a diversity of dishes that makes menu planning easy. These intensely flavored recipes deliver palate-pleasing meals that are a delight on your plate as well, for as Clarissa maintains, "Nothing is worse than an all-white menu."In their own inimitable fashion, the Ladies tackle everything from potent cocktails and savory soufflés to full-flavored pheasant. Appetizers range from satisfying soups spiked with exotic notes like a Chicken and Ginger Soup to tasty crêpes, mousses, tarts, and terrines. Whether it's lamb wrapped in delicate phyllo pastry or a beef stew served with pumpkin scones, main dishes are both comforting and heartwarming, delivering a full measure of robust flare. When it comes to poultry, the Ladies incorporate a wide variety of seasonings to create Calcutta Chicken Croquettes and Spanish Chicken Andalouse. They attack side dishes with similar gusto. A fetchingly colored Tomato Tart and Sugar-Browned Potatoes, laced with a divine caramelized sugar, bring zest to even simple entrées. To finish off these hearty offerings, indulge in the Ladies' desserts, which include creamy custards, Apple Balls smothered in pastry, and a daringly delicious Chocolate Crème Brûlée.Never has indulgence been so over the top and so very tempting. Replete with hilarious anecdotes from their forays into the British countryside and beyond the Channel, The Two Fat Ladies Full Throttle includes full-color photos of finished dishes. Just as their popular cooking series and two best-selling books won them a place in our hearts, The Two Fat Ladies Full Throttle offers us more delightfully decadent meals that are sure to please.

    F. K. Fisher began reflecting aloud over a large collection of old family photographs, envisioning a scrapbook of people, places, and times past. A Welcoming Life showcases these photographs, with extended anecdotal captions taken from Fisher's published and unpublished writings.

    This guide shows how to achieve this, and also: what a well-balanced diet really means; how to boost your immune system; how to increase your energy and fitness levels; how to prevent cancer and turn back the ageing clock; how to avoid heart disease and lower your blood pressure without drugs; why the wrong fats can kill and the right fats can heal; and how to increase your IQ, memory and mental performance. Answer the questionnaires in the book to discover exactly which nutrients you need to supplement, then follow the step-by-step plan to create your own personal supplement programme.

    Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.SPECIAL FEATURES OF THE BOOK INCLUDE: An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and — for those who can't bear to put the grill away when winter comes — a guide to fireplace grilling. A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Simple Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish, and Grilled Chicken Skewers with Coconut-Ginger Sauce. A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, withrecipes like Eggplant and Tomato Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon, and Herbs. A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor. For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Most-Hot Lime-Chile Booster. Slow and low" barbecue and grill-roasting, where classic barbecued brisket becomes MediterraneanStyle Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor. A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to SweetPotato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt. Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort. Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire, Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you, So go ahead, unleash your 'griller instincts" and give yourself License to Grill — permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best part of your day.

    Now in paperback, The Village Bakers Wife collects the all-butter, real-sugar, whole-cream, fine-chocolate desserts and pastries that made Gayles what it is. Included are more than 150 recipes, 130 instructional illustrations, and 25 essays on baking techniques.

    Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

    A celebration of sensual foods featuring seductive recipes, aphrodisiac histories, and couples' anecdotes.

    It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want.—from the IntroductionIn her first collection of suppertime solutions, the author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner, with more than 100 inspiring recipes to enjoy every night of the week.What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers. Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio. Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again.

    Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.

    In this illustrated book she presents the best of her wedding cakes in full colour with detailed step-by-step instructions and line drawings.

    F. K. Fisher's letters are made public for the first time. Selected and compiled by her younger sister, her longtime secretary, and a close family friend, these highly personal pieces reveal some of Fisher's most private moments over six decades, giving ample display to her sharp wit and affectionate humor, her ongoing reflections on loss and the power to change.M. F. K. Fisher: A Life in Letters features an introduction by Anne Lamott and includes thirty-two pages of photographs from Fisher's family collection. Standing alongside her nonfiction, fiction, translation, and journals, this collection represents an important addition to the oeuvre of one of America's great literary talents.

    Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. The Prawn Cocktail Years sets out to rehabilitate the food we once loved and found exciting. In so doing, the authors take us on a cook's tour of the legendary post-war hotels and gentlemen's clubs with their Mulligatawny and Shepherd's Pie, to the bistros of Swinging London where Paté Maison and sizzling Escargots excited the braver palate. Then there were the first Italian trattorias where Saltimbocca and Oranges in Caramel were the order of the day and the 'Continental' restaurants with their exotic offerings of Beef Stroganoff, Chicken Kiev and Rhum Baba. Recipes for all these old favourites have been brought back to life as well as those classics that were once described as the Great British Meal - Prawn Cocktail, Steak Garni with Chips and Black Forest Gateau. Cooked as they should be, this much derided and often ridiculed dinner is still something very special indeed. The prawn cocktail years are staging a comeback . . .

    As head pastry chef of the famous Parisian establishment Fauchon and currently with the prestigious Ladurée, his proposals of new trends in flavors and textures have become a reference point for French and global pâtisserie. This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors

    Begin with the basics if your kitchen confidence needs a boost or go straight to the easy-to-follow recipes to make a new kind of meal where the approach is simple, the ingredients are fresh and the flavors are unforgettable. Complicated, time-consuming recipes and hard-to-get ingredients will become a thing of the past when The New Cook takes over your kitchen.

    When Lucy has the chicken pox and can't come down to visit, Mama Provi decides to make a trip upstairs with a big pot of her tasty arroz con pollo. But on her way up the seven flights of stairs, she meets a neighbor on every floor. En un dos por tres (in Spanish this means "lickedy-split"), the chicken and rice are joined by Mrs. Landers's crusty white bread, Señor Rivera's frijoles negros, Mrs. Woo's tea, and more...and Mama Provi arrives at Lucy's door with a tremendous feast!

    Nigel Slater has chosen his best writings from his popular Observer column.

    With this book, pet parents can bake their own safe, fun, and natural dog treats. The Doggy Bone Cookbook’s pet-tested, veterinarian-approved recipes are made with healthy, traditional kitchen ingredients that please even the most finicky canine connoisseurs. Included are recipes focusing on favorite flavors such as Thyme for a Treat, Howl About a Mint, and Tomutto and Cheese, holiday treats like Easter B’egg, Yappy Birthday and other special occasion dishes, and recipes for dogs with special dietary needs. Helpful hints transform even the worst cook into a full-fledged Doggy Bone Chef, while a bone-shaped cookie cutter ensures perfectly shaped biscuits every time. Funny, colorful illustrations on each page make the book as much fun to read as it is to cook with.

    Rediscover the Recipes Your Grandmother Once UsedNatural and herbal healing is nothing new.  For thousands of years people have relied on the gifts of nature to cure common ailments.  Today, herbal remedies have become a popular alternative to conventional medicine and a way for families to address everyday woes themselves.In Natural & Herbal Family Remedies, Cynthia Black shares the tried-and-true remedies that have been with her family for generations.  To this day she uses these natural and herbal treatments to care for her family, pets, and home.  You’ll find recipes for treating the conditions common in every family, including diaper rash, cuts, bruises, stress, headaches, colds, and stomachaches, as well as natural beauty treatments for hair and skin care.  Cynthia also provides recipes for nourishing foods, natural animal care, and herbal cleansers for the home.                I

    No one is better equipped than Zarela to present clear and delectable recipes for the tantalizing dishes of this little-known regional cuisine."-- Mimi Sheraton, author of The Whole World Loves Chicken Soup"I've watched Zarela weave her culinary magic from the first dinner party I attended at her home, beginning with intensely flavored salsas presented in lava bowls. How apt that a chef who prepares such dazzling Mexican food should lead us through Oaxaca. The soul and lore of this magical place will add new life to your table through Zarela's recipes."--Shelia Lukins, author of USA Cookbook, Food Editor of Parade Magazine"Food in Mexico, especially in Oaxaca, smacks of so much more than trends and nutrition. Zarela Martinez knows this passionately and has bestowed on us a book that will enrich the lives of all that are really hungry, all that are seeking more than the latest flavor. Filled with honest glimpses of an extraordinary place, The Food and Life of Oaxaca offers the most intimate understanding anyone can gain of another culture--the understanding that comes through flavor. For many in Oaxaca, eating is the perfect act of celebration, consecrating every aspect of life. The warm flavors Zarela Martinez has captured here are the perfect expression of Oaxaca's generous spirit."--Rick Bayless, author of Authentic Mexican and Rick Bayless's Mexican Kitchen Visit us online at: www.mcp.com/mgr

    With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle.Grains can transform taste and texture in unsurpassed ways like these:Nutty, sweet oats form the delicious crust of fried chickenPiquant quinoa heightens and absorbs the savory juices of gingered lambHearty buckwheat becomes a sweet, delicate, Parisian-inspired crepeThai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings.The natural and native history of each grain is also explored along with its health benefits.

    It is a book that is deeply rooted in his past - he grew up in Chicago's Chinatown - and reflects the experiences of many other Chinese-Americans in the New World. And it is the first to give us recipes that represent the kind of good, simple cooking which is done in Chinese home kitchens all over America. Here are the dishes that Ken Hom - and others like him - grew up on: the fresh, flavorful, easily cooked meals that his widowed mother, a working woman, would serve him day after day, as well as some dishes for special occasions. Hom describes how, apprenticed at his uncle's restaurant as a youngster, he soon learned the difference between what Chinese patrons were served and the sweet glop that American customers expected. But many of these familiar dishes are delicious if properly prepared, and he often gives us both Chinese-American and authentic versions of favorites like Subgum Chicken Soup, Chop Suey, Classic Shrimp with Lobster Sauce (the most popular dish at his uncle's restaurant, it doesn't, of course, have any lobster in the sauce), Classic Moo Goo Gai Pan, and Egg Foo Young. Tucked in among all these treasures are the warm personal memories that Ken Hom shares with other Chinese-Americans, such as his friend Amy Tan. For all of them food was the center of family life, and he recounts their stories, too, of shopping, of preparing all the good produce at the kitchen table, and of finally enjoying together the fruits of their labor.

    They've responded with More Bread Machine Magic, a collection of 140 of their best new recipes!More Bread Machine Magic offers perfected recipes for an array of baked delights, from sourdough and pumpernickel loaves to sweet, savory, fat-free, whole grain, and sugar-free breads. More imaginative than the generic recipes that come with the machine, each recipe-tested in more than a dozen machines-features step-by-step instructions, hints, and creative suggestions for baking the perfect loaf, every time. There are also recipes for doughs that you prepare in the bread machine, fashioned by hand, and bake in a traditional oven, such as pizza crusts, focaccia, flatbreads, rolls,and even bagels. All recipes are adapted for 1-, 1 1/2-, and 2-pound bread machines.Recipes include: cinnamon-raisin bagels, Scandinavian rye bread, Irish soda bread, pesto spiral loaf, New England maple syrup bread, heavenly herb rolls, petite brioche, butterscotch apple bread pudding, challah, sun-dried tomato mozzarella bread, and many more!

    They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

    She identified with Jewish cultural attitudes, but not with the institutions; she had fond memories of her Jewish grandmothers, but she found their religious practices irrelevant to her life. It wasn't until she entered the kitchen--and world--of her mother-in-law, Miriam, a Holocaust survivor, that Ehrlich began to understand the importance of preserving the traditions of the past. As Ehrlich looks on, Miriam methodically and lovingly prepares countless kosher meals while relating the often painful stories of her life in Poland and her immigration to America. These stories trigger a kind of religious awakening in Ehrlich, who--as she moves tentatively toward reclaiming the heritage she rejected as a young woman--gains a new appreciation of life?s possibilities, choices, and limitations.

    Written for anyone interested in mushrooms, this stunning field guide features: beautiful color photographs of mushrooms in their natural habitats; keys, clues, and diagrams to help you identify your finds; poisonous mushrooms and how to avoid eating one; and the basics of mushroom structure, life cycles, habitats, and names.

    "The Davis family Cheese Thing is one of the greatest contributions to American gastronomy." --Adam Rapoport, "The James Beard Foundation""I would love him even if he didn't cook." --Mitchell's MomYou want me to what?Cook SomethingApple PieBaked Beans While You SleepBread PuddingCaesar SaladCheese ThingChocolate Nut BiscottiEggplant ParmesanFalafel Vegetable BurgersGrilled VegetablesJust-Between-You-and-Me Mashed PotatoesMeat Loaf to Be Proud OfOne-Pot BrowniesPancakesPasts with Smoked Salmon and CapersReal Man's QuicheRoasted ChickenSalmon MousseSesame Chicken FingersTabboulehWarm Potato Salad

    The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.

    Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

    Following one of her recipes is an adventure. They are chatty and comforting, telling you what to do every step of the way."--Ladies Home JournalHer first-ever collection to focus on pies and fruit, Maida Heatter's Pies &and Tarts presents scores of delightful recipes to thrill the palate--the homey baked apple or wild blueberry pie, classic Key Lime Pie, an incredible Cassis Raspberries with Creme Fraiche. Of course Maida's love of chocolate and all things sweet is brought to pies, too, so along with your fruit there's Chocolate Mousse Pie, Frozen Peanut Butter Pie, and Old-Fashioned Butterscotch Pie, too. And there are pies and fabulous fruit concoctions to back and serve at any time of year, regardless of season, and for any occasion--chiffon pies, ice-cream pies, tiny tartlets, turnovers, cobblers and crumbles, mousses, flans, and puddings. Plus the flawless Maida Heatter touch is brought to every aspect of baking, as she patiently teaches critical details such as how to make the perfect pie crust and how to make souffles that never fall.

    The entries are drawn from such varied categories as: foods, international foods, prepared dishes, preparation and cooking methods, tools and equipment, food chemistry, beers, spirits, and wines, hospitality and restaurant management, nutrition, food safety and sanitation, chef biographies, food history, and gastronomy. Measurement and conversion charts, phonetic pronunciations, cross-references, and origins and usage designations will be useful to professional or amateur chefs—or anyone who simply enjoys food.

    Pus, blood, feces, allergenic proteins, naturally occurring powerful growth hormones, fat, cholesterol, pesticides with vitamin D added, viruses and other bacteria (including bovine leukemia, bovine tuberculosis and bovine immunodeficiency virus) all combine to produce a vast array of aliments in our society.America's drug stores and supermarkets are stocked with numerous remedies designed to counteract adverse reactions brought about from consuming milk and dairy products. Pills for headaches, sprays for clogged nasal passages, decongestants and antihistamines to alleviate allergic symptoms line the shelves. Stool softeners and laxatives are needed to relieve intestinal gas, bloating, diarrhea and irritable bowel syndrome, caused by lactose intolerance which plagues three quarters of the human race. Casein in milk has been described as a primary cause of mucous, congestion and childhood earaches. Without dairy consumption, there might not be a need for these antidotes."Cows milk in the past has always been oversold as the perfect food....but the government really shouldn't promote it as such"---Benjamin Spock, M.D."These dairymen are organized; they're adamant they're militant... And they're amassing an enormous amount of money that they're going to put into political activities, very frankly."---Secretary of the Treasury John Connally to President Richard Nixon, from the Watergate Tapes, March 23, 1971

    After seeking out the best soups from the kitchens of family, friends and restaurants throughout every region of Italy, the author presents 150 flavourful recipes.

    Recipes accenting vegetables, seafood, and other fillings with tastes ranging from Carribbean jerk to Thai seasonings celebrate the limitless styles of and fillings for tamales.

    This is a celebratory collection of recipes from Claire Macdonald's years of cooking at Kinloch Lodge, revised and updated to take account of the health and weight-conscious '90s.

    Includes a comprehensive chapter on crust-making. "Witty . . . beautiful, as sweet as you know what, I ate it up."--The Atlanta Journal-Constitution. A BOOK-OF-THE-MONTH CLUB, GOOD COOK CLUB, AND CONTRY HOMES AND GARDENS selection.

    Listed is everything from beauty tips, the common cold and infant problems, to aging, muscular dystrophy, HIV and cancer.

    After a lifetime of addiction to Italian food, I had no idea you could do so much with mayonnaise.--Jay Leno.

    The book presents all the recipes from both of Hugh Fearnley-Whittingstall's television series of the same name, as well as new recipes. Guidance is included on where to find the ingredients.

    

    All the techniques to make wonderful chocolate recipes are explained, with easy-to-follow, step-by-step photographs. Melting, piping, grating and decorating can be done with expertise by even the novice. With over 200 recipes, this is indeed the bible for all chocolate lovers.

    One day, a green truck drives down the block. "We have gardens to give away!" shouts Hastings. "And Green Truck Almanacs!" adds Lura.This picture book chronicles the blooming of neighborhood gardens and neighborhood friendships, and features illustrated pages from The Green Truck Almanac, an easy-to-use collection of gardening tips, ideas, history, resources, and recipes.

    This user-friendly guidebook is loaded with helpful, information-packed sidebars including how to spot a great small-town cafe and a treatise on tequila etiquette. With lists that range from a baker's dozen of small-town pie palaces and the best places to savor country ham to helpful maps and no-nonsense ratings, this is one book no business or pleasure traveler should be without--whether planning a trip across country or across town.If you aren't familiar with the husband and wife writing team, let mebring you up to speed, my friends. The Sterns are road warriors with a full tank of gas and hungry bellies. They are the Bonnie and Clyde of imbibe.They are the king and queen of the royal blue-plate special. Their business cards should say: 'Have bib. Will travel.' They aren't food critics--theyare lip-smacking, devoted chroniclers of all things Americana. --Orlando Sentinel Your glove compartment needs Eat Your Way Across theU.S.A. -- The News Tribune The book is not only informal and well-organized, it is wacky entertainment. The Sterns, you see, aren't just eatery experts, they're pop culture connoisseurs...--Travel Bookselling

    An excellent cookbook of over 300 fast, simple, food storage recipes using grains, legumes, and sprouting seeds, in addition to fresh fruits and vegetables. Whether you're preparing for Y2K or other natural or man-made disasters, this book will show you how to make great basic meals from healthful, wholesome ingredients. Learn how to cook whole grains in only 3 minutes, cheeses and puddings in only 3 minutes, and complete meatless meals in 30 minutes or less! This book contains delicious, low-fat, "heart-healthy" meals in these three easy-to-follow sections: Introduction to Natural Foods - using whole grains and dried legumes (beans, peas and lentils). Sprouting - techniques and tasty recipes for every meal of the day. Powdered Milk - 3-Minute Powdered Milk Cheeses, Yogurt, and other milk favorites. Breakfasts, Lunches, Dinners, Snacks and Desserts the whole family will love!

    Features over 100 superb recipes .Photos of all the basic ingredients including fillings and flavorings .Companion volume of "Ultimate Chocolate, Ultimate Cake," and "Ultimate Pasta."

    A gorgeous, zen cookbook that celebrates balance, meditation, and everyday beauty.From ancient teachings to the words of celebrated masters and contemporary cooks, this collection of commentaries, blessings, meditations, and recipes is a call to recognize everyday activities as opportunities to awaken--to transform each moment of life, in the kitchen and out, into a moment of enlightenment.

    More than 350 fabulous recipes from America's favorite brand name companies, from super-simple cookies, rich and gooey brownies, and coloful cupcakes to quick breads, old-fashioned pies, and irresistible cakes. More than 100 beautiful full-page color photographs.

    Comes with instructions for basic breads and a host of others, including rolls, pastries, and fruit-and-vegetable breads. Try delicious savory breads that feature herbs, cheese, vegetables, fruits, and nuts. Use the dough setting to fashion delicacies like croissants, bagels, muffins, rolls, breadsticks, buns, and pastries. There's even a formula for adapting just about any bread recipe for your machine. 128 pages 6 x 9.

    And it's not just for vegetarians! There is a wonderful range of original vegetable ideas that will open new vistas to anybody who wants exciting, appetizing vegetable eating.

    de Blasi, author of the bestselling "A Thousand Days in Venice, " presents an elegant collection of recipes and words.

    This cookbook is a guide to the foods of the Philippines.

    Yet by 1930 Americans in every corner of the country accepted the hamburger as a mainstream meal and eventually made it a staple of their diet. The quintessential American food, hamburgers have by now spread to almost every country and culture in the world. But how did this fast food icon come to occupy so quickly such a singular role in American mass culture?In Selling 'em By the Sack, David Gerard Hogan traces the history of the hamburger's rise as a distinctive American culinary and ethnic symbol through the prism of one of its earliest promoters. The first to market both the hamburger and the to go carry-out style to American consumers, White Castle quickly established itself as a cornerstone of the fast food industry. Its founder, Billy Ingram, shrewdly marketed his hamburgers in large quantities at five cents a piece, telling his customers to Buy'em by the Sack.The years following World War II saw the rise of great franchised chains such as McDonald's, which challenged and ultimately overshadowed the company that Billy Ingram founded. Yet White Castle stands as a charismatic pioneer in one of America's most formidable industries, a company that drastically changed American eating patterns, and hence, American life. It could be argued that what Henry Ford did for the car and transportation, Billy Ingram did for the hamburger and eating.

    Her imaginative collection of recipes for pancakes, crepes, and blintzes will inspire you to keep the griddle hot from sunup to sundown.From delicious eye openers such as Bacon Cornmeal Softies (see excerpt) and Banana Pecan Pancakes with Buttery Bananas and suppertime savories such as Sweet Potato-Chipotle Pancakes with Creme Fraiche and Spring Green Mushroom Rolls to elegant desserts including Puffed Pear Pancakes, Choco Banana Crepes, and Tropical Cakes with Golden Mango Sauce, Pancakes is full of ideas for hearty breakfasts, casual suppers, company dinners, and around-the-clock snacks.Sweet or savory, plain or posh, every recipe is simple, fast, and foolproof. Informative headnotes, griddling tips, ingredient and equipment information, and advice for serving, freezing, and reheating are included.

    From Rosh Hashanah, Yom Kippur, and Hanukkah to the Sabbath, Passover, and celebrations, including the Bar Mitzvah, each holiday chapter contains menus, game plans, table decorations, fascinating historical information, important prayers, and celebration ideas. Here's the must-have cookbook for the modern home cook who has little time but lots of enthusiasm for keeping up with Jewish traditions.

    Contains descriptions and notes on over 35 different herbs and spices with helpful tips and exciting Asian spice recipes.

    Each of the over 100 recipes features colour photographs. Each recipe is rated for ease of preparation, for ease of use and understanding. There is also an indication of how long a dish will take to prepare. One of a series of family cookbooks sponsored by "Family Circle" magazine, all of the recipes are double-tested and double-tasted.

    Tired of spaghetti and ravioli? Try soba, somen, ramen, or rice noodles instead. The 75 recipes for fragrant noodle soups, salads, starters, sides and complete suppers will thrill noodle nuts and novices alike. Cool and refreshing Cold Soba Noodles, soul-warming Ginger Sesame Chicken Noodles, and light and airy Lemon Broccoli Noodles are just a few of Nina's intensely flavorful dishes that are good enough to eat every night. "Asian Noodles" has a trove of useful and well-organized charts and tips on using the recipes, types of noodles, and how to prepare, use, or substitute the noodles--all designed to make any noodle novice an expert in no time.

    Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, open a can of this and add it to a can of that school of boat cooking.Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.

    Appealing to the creative and nurturing impulses of the home baker, this traditional craft has become so popular that one recent survey showed that more than 3.4 billion cookies are baked in 47 million American homes during the winter holidays.At last, cookie lovers have just the book they've been looking for -- a complete guide to every aspect of the cookie-cutter art: instructions for cutting and baking cookies and making and applying icing, tips on where to find cutters and how to use them, and unusual ways to present cookies for entertaining and gift giving.The heart of the book is a "calendar of cookies", with recipes, designs, and decorating instructions appropriate for each month. December brings gingerbread Christmas trees and Hanukkah dreidels. January offers cayenne and Cajun sugar footballs for Super Bowl parties. From a lemon shortbread Easter basket to spice gingerbread pumpkin cookies for Thanksgiving, these cookies are fun to make and irresistible to nibble.

    What makes your garden grow? Mia Amato offers a basketful of tips on understanding everything from basic soil chemistry to the inner life of plants.

    One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. In How to Make Ice Cream we help you purchase a machine and provide you with an extensive range of recipes. You will learn how to make simple chocolate and vanilla plus fruit ice creams, gelato, and sauces including our favorite hot fudge sauce, which took two months of testing to create. Filled with all the reliability that Cook's Illustrated is known for, How to Make Ice Cream is the perfect addition to your kitchen this summer!

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    The traditional whisk(e)y-producing nations are Scotland and Canada, where the spelling is "whisky," and Ireland and the United States, where it is spelled "whiskey." Featuring more than 1,000 entries covering every conceivable topic on whisk(e)ys from around the world, Whisk(e)y is the comprehensive handbook for the whisk(e)y aficionado and novice alike.

    Comforting soups with beans, grains, and fragrant herbs. Simple seafood dishes prepared with fish and shellfish straight from the sea. Pasta adorned with fresh, flavorful sauces. Food that embraces the humble abundance of Puglia, from olive groves, wheatfields, vineyards, gardens, and the blue waters of the Adriatic and Ionian Seas. In this first-ever cookbook devoted to the foods of this bountiful region, located at the heel of the Italian boot, Nancy Harmon Jenkins combines her masterful knowledge of the Mediterranean with the recipes and traditions of Pugliese home cooks. Featuring more than 100 recipes, for every course from the antipasti to dessert, "Flavors of Puglia" introduces American home cooks to the aromas and flavors of the cuisine of Puglia. Taking a culinary tour of this remarkable region, Jenkins offers recipes for classic Pugliese dishes including "tiedda," a casserole made with mussels, potatoes, tomatoes, and zucchini; and "orecchiette," Puglia's famous ear-shaped pasta, tossed with pungent broccoli rabe and dressed with a sprightly mix of oil, garlic, and red pepper. Other recipes include "panzerotti," deep-fried tarts filled with onion-olive stuffing or a spicy pork filling; stewed black olives served with chunks of country-style bread for sopping up herb-scented olive oil; "calzone," a two-crusted pizza with olives, leeks, and a hint of anchovy; and fresh fish and shellfish served on their own, in casseroles, or seafood stews. Jenkins offers graceful descriptions of Puglia's landscape and introduces readers to local fishermen, bakers, pastamakers, olive oil producers, and winemakers who produce thebest food the region has to offer. A detailed section for travelers offers restaurant and hotel suggestions and provides a list of dishes and food products that are specialties of the region. A resource guide and extensive notes on choosing ingredients round out this splendid cookbook, which will win readers over to this charming and, as yet, undiscovered region of Italy.

    Recent studies suggest a correlation between the natural antioxidants found in green tea and overall good health. This exciting new text explores the many useful properties of green tea that have been scientifically investigated. These include:

    The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks.Beautiful photographs, interesting facts, original illustrations and delicious recipes capture the special flavor of each state.

    Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.

    

    The recipes are simple to make, great tasting, and encourage children to explore their curiosity about each state and the origin of its unique food peculiarities. From Massachusetts' Sugar Baked Beans to Hawaii's Aloha-Bobs, it's all American Grub, and it's all covered in this entertaining book.American Grub includes general cooking and safety guidelines, charming color illustrations, and a recipe index, organized by type of food.

    Nature's finest ingredients--squashes, mushrooms, apples, pears, figs, grapes, game hens, turkey, venison--star in a dazzling array of easy dishes that capture the spirit of the season.

    Over 400 recipes include modern interpretations of old favourites such as Steak and Kidney Pudding, Salad Nicoise and Sherry Trifle, along with those at the edge of current tastes reflecting the increasing influence of Oriental, Pacific and Mediterranean flavours. The work is cross-referenced, with a range of illustrated ingredients, and techniques are photographed step-by-step, from preparing seafood to breadmaking.

    This newly revised classic covers basic cooking techniques and terms from al dente to zest, then demonstrates their use in more than 800 exceptional recipes ranging from adobo to zabaglione.

    Fresh, imaginative, and original, her recipes will enchant vegetarians and non-vegetarians alike.Informative introductions to 36 different vegetables answer commonly asked questions on selection and preparation, and vegetable recipes for every occasion, whether it's a formal dinner, a quick weeknight meal, or even a savory snack or side dish, are included. From Thai Coconut Soup with Roasted Sweet Potatoes to Ricotta and Nutmeg Gnocchi with Beet Sauce, Annie Bell's Vegetable Cookbook establishes a firm foundation for an original and inspired approach to cooking vegetables.

    

    In this new edition, truly Texan recipes have been updated for contemporary tastes, products, equipment, techniques, and lifestyle concerns such as nutrition profiles. It includes Texas chefs holiday traditions, recipes, and food gift ideas for Thanksgiving, Hanukkah, Christmas and New Year's; Texas wines and spirits for holiday celebrations; and Texas tricks to make holiday cooking tastier, quicker, and easier by using strategies for combining homemade with takeout, convenience products, and sharing the workload with guests.

    Chitrita Banerji presents recipes from Bangladesh and West Bengal in India.

    They're all here: pizzas piled with sausage, fontina, mozzarella, and caramelized onions, or simply scented and drizzled, aglio e olio, with garlic and oil; calzone, sfincione, and panzerotti, folded and filled (baked or deep fried) with lively combinations of ricotta, salami, and tomato sauce or fresh tuna, herbs, and capers. For lunch or a late-afternoon snack there are wondrous panini, delightful cicchetti -- the miniature four-bite sandwiches of Venice -- and delicate tramezzini -- tiny panini made with thinly sliced bread and elegant purees enclosing layers of grilled vegetables and ricotta salata or mashed potatoes, parmesan, and salami. Because the essence of the Italian trattoria -- and the Angeli Caffe -- is its pasta, the selection offered here is vivid, bountiful, comforting, and delicious.

    This die-cut little book offers approximately thirty recipes, from the basics (Essential Habanero Hot Sauce) to the unexpected (Creole Peanut Soup-a West African-influenced treat with habaneros, peanut butter, tomatoes, and coconut milk). There's legend and lore about the colorful history of these peppers (a West Indies folktale describes how a mother inadvertently killed her children by using too much habanero in her broth!), and thorough listings of mail-order sources. As chock-full of inspiration as a well-stocked pantry, The Pepper Pantry: Habaneros is perfect for either beginning cooks or die-hard chile aficionados.

    The basic idea of the practice in County Cork was the same throughout the country: the bonding of labouring men and women to farmers for a fixed term at a paltry rate.

    Selections take readers through the year, month by month, drawing them into a world they often miss amid the swirl of daily life. After reading this book, readers will see the world anew, whether on trips to the countryside or in daily travels across town.

    Here are more than 100 traditional recipes from all over India that are incredibly tasty without overwhelming spices or fat. The book includes nutritional information, guidelines for healthy eating, and menu ideas for special diets including diabetes, low fat, low cholesterol, and vegetarian.

    Food columnist and junk food fan Carolyn Wyman has unearthed a trove of ethnic oddities unusual restaurant specialties, food manufacturer enthusiasms, and plant and animal dishes guaranteed to provoke even the most jaded palate. Cook a traditional Chinese soup with fish so fresh they're still swimming in it! Try some tongue-tingling Tabasco ice cream. Bake a cake that looks like your garden (complete with worms). Flat-iron a breakfast of French toast. Or tantalize your guests with a holiday menu including: - Grape jelly, mustard, and hot dog hors d'oeuvres- Popcorn soup- Watermelon chicken- Coca-Cola barbecue chicken- Beer cole slaw- Mosquito rice pilaf- Mayonnaise and sauerkraut cakesMake the meal complete with a sweet: prune brownies, perhaps, or a singing, self-frosting cake. A Jell-O tropical fish diorama makes a great centerpiece! You'll also find mail order sources for rare delicacies like emu jerkey and Coney Island hot dog-flavored potato chips, and memorable recipes for special occasions -- Halloween floating hand punch, for example.These authentic, 100 percent edible, non-life-threatening recipes are as entertaining as they are delicious-and no degree from the Cordon Bleu is necessary to follow the instructions either(Barnum and Bailey's Clown School would be more like it)!

    120 recipes for both classic French cusine and Bistro cooking are contained in this book.