Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts -Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep -How to make a tender and flaky pie crust in under three minutes -How to make the best brownie ever into a crustless tart with puddles of ganache -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche -Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more -Detailed information on ingredients and equipment, previously available only to professionals -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart -Pointers for Success follow the recipes, guaranteeing perfect results every time

    Slater's unpretentious style means that he finds good things to make using mass-produced white bread and standard English confectionery, as well as the finest Italian loaves.

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    It's like thinking the unthinkable.After all, the farm population is dwindling. It takes too much capital to start. The pay is too low. The working conditions are dusty, smelly and noisy: not the place to raise a family. This is all true, and more, for most farmers.But for farm entrepreneurs, the opportunities for a farm family business have never been greater. The aging farm population is creating cavernous niches begging to be filled by creative visionaries who will go in dynamic new directions. As the industrial agriculture complex crumbles and our culture clambers for clean food, the countryside beckons anew with profitable farming opportunities.While this book can be helpful to all farmers, it targets the wannabes, the folks who actually entertain notions of living, loving and learning on a piece of land. Anyone willing to dance with such a dream should be able to assess its assets and liabilities; its fantasies and realities. "Is it really possible for me?" is the burning question this book addresses.

    In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own. Awards1999 James Beard Award Winner

    Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables. Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club's Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award.

    Boost your fermentation

    . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé , to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

    It not only led to Oprah's declaration that she'd never eat a burger again, it sent shock waves through a concerned and vulnerable public.A fourth-generation Montana rancher, Lyman investigated the use of chemicals in agriculture after developing a spinal tumor that nearly paralyzed him. Now a vegetarian, he blasts through the propaganda of beef and dairy interests - and the government agencies that protect them - to expose an animal-based diet as the primary cause of cancer, heart disease, and obesity in this country. He warns that the livestock industry is repeating the mistakes that led to Mad Cow disease in England while simultaneously causing serious damage to the environment.Persuasive, straightforward, and full of the down-home good humor and optimism of a son of the soil, Mad Cowboy is both an inspirational story of personal transformation and a convincing call to action for a plant-based diet - for the good of the planet and the health of us all.

    300 flavor-packed recipes for vegetables and more from garden or market.

    The author's third keepsake book offers a collection of her favorite recipes for cakes, pies, and other desserts for all occasions.

    Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.        More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.        Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking.

    Along the way, they experienced firsthand dozens of varieties of rice, offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way to get flavor and variety on the table.Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes--Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos--are shared not just as recipes, but as time-honored traditions.Seductions of Rice will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook!

    A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits. And don't just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns -- the choices are endless. The recipes are foolproof, step-by-step, and easy-to-follow. Busy bakers will also appreciate the excellent selection of recipes for bread machines and food processors. With a glossary and easy-to follow tips such as how to store and reheat bread, The Bread Bible is "a keeper for anyone who likes to bake or plans to get started." -Chicago Tribune

    In The Emperors of Chocolate, Joël Glenn Brenner--the first person to ever gain access to the highly secretive companies of Hershey and Mars--spins a unique story that takes us inside a world as mysterious as Willy Wonka's Chocolate Factory. Packed with flavorful stories and outrageous characters that give the true scoop on this real-life candyland, The Emperors of Chocolate is a delectable read for business buffs and chocoholics alike. Start reading and you'll soon be hungry for more.

    Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes, many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap. Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian American recipes you will ever find.

    When documentarian Jane Takagi-Little finally lands a job producing a Japanese television show that just happens to be sponsored by an American meat-exporting business, she uncovers some unsavory truths about love, fertility, and a dangerous hormone called DES. Soon she will also cross paths with Akiko Ueno, a beleaguered Japanese housewife struggling to escape her overbearing husband. Hailed by USA Today as “rare and provocative” and awarded the Kirayama Prize for Literature of the Pacific Rim, My Year of Meats is a modern-day take on Upton Sinclair’s The Jungle for fans of Michael Pollan, Margaret Atwood, and Barbara Kingsolver.

    Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.

    In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insights that will fascinate readers everywhere. Divided into four sections - The Folklore, The Art, The Foods, The Blessings - the book is packed with authoritative folklore and authentic Appalachian recipes, as well as old-timey photographs in the "Foxfire" fashion: fireplace and wood-stove cooking, hog killing, bear hunting, shuck-bean strining, apple-butter partying, dinner on the grounds, and much more. The Folklore includes chapters on the people, seasons, and social life as it pertains to food. The Art includes chapters on growing, gardening, farming by the signs, food preparation, and food preservation. The more than 200 recipes are accompanied with stories of how the foods have been passed from generation to generation. And the Blessings include numerous hill country invocations. All in all, the book contains 61 fascinating chapters and almost one hundred sidebars on special topics. Among the 23 chapters of recipes are such subjects as: Corn Bread: Mountain Staff of Life; From Catheads to Angel Biscuits; Moonshine: Mountain Water of Life; Hog-Killing Day: Mountain Celebration; Smokehouse Ham and Red-Eye Gravy. The result of years of research and interviews, "Smokehouse Ham, Spoon Bread, & Scuppernong Wine" will remind readers of the "Foxfire" series of an earlier generation.

    Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.The definitive book for our time, The Great Meat Cookbook includes• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion• at-a-glance guides to all the major cuts, with a full-color photo of each• recipes for handcrafted sausages, pâtés, confits, and hams• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb• recipes for underappreciated parts that make delicious dishes without breaking the bankWith straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

    This book will help cooks - and everyone who likes to eat - find their way through the world's jungle of ingredients.

    Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.

    Each spread shows the name of the fruit/vegetable alongside a clear photograph against a dramatic painted background. Then you can see which need to be peeled before eating.

    Designed for people who are lost in the kitchen, the book starts with 100 recipes each presented in an non-intimidating way and accompanied by a picture. How To photographs illustrate the techniques used.

    Sophia has dedicated this book to her grandmother Luisa, with whom she lived in Pozzuoli, the small city near Naples, during World War II. Watching her grandmother turn their humble wartime rations into succulent dishes left a lasting impression on Sophia, and it is this spirit of improvisation that marks the recipes in her new cookbook.Along with Nonna Luisa's specialties, Sophia's recipes come from all over Italy: a wonderful bean soup from Tuscany, Neapolitan pizzas, a risotto from Venice, fish from Sicily and, vegetable preparations from the South. Many of the recipes are variations on the classics, such as Vermicelli alia Sophia (which features her own interpretation of pesto sauce) and Luisa's Minestrone (based on her grandmother's version of the essential vegetable soup). Sophia's love of pasta is well-known, and the book includes a wonderful selection of pasta recipes, as well as dishes of risotto and polenta. Simple antipasti and recipes for meat, poultry, and fish round out this collection. Among the homey desserts are a flourless apple cake and an irresistible ricotta pie.In addition to the recipes, Sophia shares poignant anecdotes about her Neapolitan childhood and her illustrious filmmaking career. She takes us behind the scenes of some of the many movies she made in Italy with such stars and dear friends as Marcello Mastroianni and Cary Grant and shares the recipes that she discovered on location for various movies. While making Two Women, in the mountains near Rome, she learned to make Spaghetti alla Carbonara from charcoal workers.

    A collection of over 300 recipes using vegetables, with an encyclopaedic introduction covering topics such as vegetable varieties, uses, selection, preparation, and storage.

    Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.        Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products; his full-flavored, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as Baked Lasagne with Asparagus and Pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations--Penne with Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavors and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colorful and approachable recipes.        Traditionalists as well as those who thrill to the new will want to make dozens of these crowd-pleasing dishes a permanent part of their repertoire and embrace Mario Batali'sphilosophy of Simple Italian Food.

    Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine.In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease.Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds.This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites.Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore."A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.

    Offers an introduction to old-fashioned, country-style cooking with a collection of 300 all-American recipes, focusing on cooking with inexpensive ingredients such as grains, vegetables, pasta, poultry & low-fat cuts of meat that are synonymous with good nutrition.

    And what an incredible journey it proves to be.Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine.Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums.And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts.Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins.This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    All these recipes and many more are found in "Ultimate Bread." Step-by-step sequences and easy-to-follow text takes the mystery out of breadmaking. Baking essentials and basic techniques are included, too. "Ultimate Bread" guarantees the pleasure that making and eating your own bread brings! 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."

    In Simple Vegetarian Pleasures, Lemlin shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals.Here Lemlin shows how a bit of simple planning can help busy people pull together a great tasting, sophisticated vegetarian meal -- with an absolute minimum of fuss. A well-stocked vegetarian pantry is key to making a great dinner, and Lemlin offers lists of what to buy and store, in cabinets, refrigerator, and freezer, to make sure your tasty meal is not only fast but healthy. She provides the tools you need to create wholesome meals, including easy rich vegetable stocks to have on hand, tips on quicky roasting peppers or pitting olives, fast breakfast dishes that let you stay away from overprocessed, high priced commercial cereals. Stovetop dishes, make-ahead casseroles and gratins, and a range of pizzas, quesadillas, sandwiches and vegetarian burgers offer simple solutions for weeknight suppers. Salads and desserts take advantage of seasonal vegetables and fruits and suggested menus let harried home cooks move from soup to nuts, almost effortlessly.Winning Dishes include:Chickpea Salad with Fennel, Tomatoes, and Olives Spinach Soup with Couscous and Lemon Garlic Mashed Potatoes Portobello Mushroom and Caramelized Shallot Omelette Nantucket Cranberry Cake

    This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston GlobeContemporary Turkish cuisine ranges from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. It is fresh, distinctive, and flavorfuluthe result of over five centuries of culinary tradition. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!

    Now, in this fun, practical book, she helps readers radically shift their relationships with food and find more life-affirming ways to care for themselves. With an exhilarating combination of intelligence and wicked good humor, she offers bite-sized pieces of invaluable wisdom.

    Even if we don't have time to bake on a regular basis, holidays are something different--special occasions that encourage us to pull out the cake pans and present our family and friends with a gift of homemade love. And this is particularly true of the Jewish holidays, which are so centrally focused on special foods--and, of course, special desserts. From the round raisin challah that symbolizes the sweetness and continuity of life for Rosh Hashanah, the Jewish New Year, to triangular, jam-filled hamantaschen for Purim, to a Chanukah dreidel cake, to the best flourless Passover cakes in the world, Marcy Goldman offers recipes that are traditional as well as those with an innovative flair. Jewish or European-style baked goods--coffee cakes, strudels, cheesecakes, rugelach--are so universally popular that they have become as American as apple pie, and now, with A Treasury of Jewish Holiday Baking, every home baker will have access to the secrets of how to make them. As if she were a mother passing down techniques to her own children, Marcy Goldman's voice is warm, encouraging, and inviting, as well as authoritative, clear, and knowledgeable. She provides not only detailed instructions that yield delicious baked goods every time, but also a wealth of information on holiday customs and history. Here is, indeed, a treasury to be welcomed by those who grew up with such recipes, those who are seeking to reestablish traditional holiday celebrations in their own home, and those who simply want to know the secrets for producing a wide range of delicious cakes, pastries, and pies. From the Hardcover edition.

    Stocked with cleverly named canine confections--from SnickerPoodles to Scotty Biscotti to Big Scary Kitties -- the pooch patisserie has grown into an international operation, featuring its fresh-baked, all-natural bakery treats for dogs.Three Dog Bakery's 1996 autobiography, Short Tails and Treats from Three Dog Bakery, tells all about how Dan Dye and Mark Beckloff, with inspiration from their three dogs, came to run 12 retail bakeries around the world, as well as wholesale and mail-order divisions. Now, Three Dog Bakery is sharing its secrets with dog devotees everywhere. With this new Three Dog Bakery Cookbook, readers will be able to concoct the kind of tasty treats that canines crave.Featuring more than 50 recipes--from Banana Mutt Cake to Great Danish, and from Fiesta Bones to Gracie's Megapizza--the Three Dog Bakery Cookbook will have dogs salivating like Pavlov's proverbial pet. Full-color finished dish photographs give human cooks a look at what they're making, while health tips and canine trivia sprinkled throughout the book both educate and entertain.Arranged into six chapters, Three Dog Bakery Cookbook covers the dog-snack gamut, from savory morsels to carob-coated treats, from luscious entrees to chewy soft-baked confections. Readers will find recipes for all doggie occasions, from birthdays to obedience school graduation.

    The Vegan Sourcebook is a complete guide to the vegan principles that advocate harmony, justice, and compassion for all living beings.

    With the distinctive blend of thoughtful cultural inquiry, intrepid exploration, and sumptuous photography that has earned them worldwide renown, the authors document the practice and history of entomophagy around the globe, discovering that insects are a nutritious, plentiful, and varied food source. From Mexico, where people celebrate the annual Jumile Festival with bug hunts and beauty queens, to China, where whole families make their livings from scorpion ranches, over a dozen bug-eating countries (including the USA!) are profiled in MAN EATING BUGS. Each chapter examines a culture through a stunning array of location photos, interviews with locals, and highlights from the authors' field journals, as well as carefully photographed indigenous recipes. A colorful, beautiful, and intelligent book.        Awards1999 James Beard Award WinnerFrom the Hardcover edition.

    The cuisine that developed in their households is a remarkable melange of kosher traditions and the distinctive flavors of Italy, the Middle East, and Spain. For the first time, this wonderfully rich, little-known culinary heritage is given the attention it has long deserved. With Cucina Ebraica, celebrated chef Joyce Goldstein offers a substantive collection of superb (and completely kosher) Italian Jewish dishes, as well as a compelling and important culinary history. Exploring the ancient intertwining of two venerable food traditions, we discover that many Italian dishes have Jewish roots. Familiar and yet entirely new, this is a robust and delicious new side of a beloved region's cuisine. Filled with painterly photographs that evoke the richness of the Italian Jewish heritage, Cucina Ebraica is a mouthwatering collection of distinguished recipes, a reference on an extraordinary tradition, and an invitation to unexpected joys and secrets about both Italian and Jewish cookery.

    Kennedy, Jr. She regarded the move as temporary and was secretly planning to return to Europe very quickly. Twenty-five years later, when Jacqueline Kennedy Onassis died, Marta was still with her. When she first arrived, Marta was an unusual combination of extreme sophistication and unexpected naivete not surprising, since she spent the first half of her young life in San Valentino-- population 400-- in the north of Italy and the second half in the palazzos and chateaux of various world capitals as nanny and then as companion to the daughter of a wealthy French diplomat. She had always addressed the mother of her French charge as "Madame", in the formal European way. In the new household, she called the newly married Mrs. Onassis "Madam" in the mistaken belief that that was the English version of the term. Eventually Mrs. Onassis explained its meaning in English and the slightly risque connotation, but begged Marta not to stop using it because it was "so cute".After the children left for boarding school, Marta stayed on with the family. Her role, naturally, changed and evolved from governess to housekeeper and, finally, to friend, until she became an indispensable part of the household. She ran everything, but she shone especially as a gifted cook. Whether it was birthday parties for Caroline and John over the Thanksgiving weekend in New Jersey, a barbecue on the porch of the beach house on Martha's Vineyard, or a fast but elegant dinner on Fifth Avenue before the ballet, Marta was always there, cooking for Madam.And now Marta has gathered nearly 100 of the family's favorite recipes and garnished them with her reminiscences in "Cooking for Madam". She offers the special green sauce she served with poached salmon and, in passing, tells the story of Chester, the pigeon she trained to come to the kitchen window in New York. Everyone can enjoy Marta's famous scrambled eggs and, as the eggs are being stirred in a double boiler, can read about how they were traditionally served at Christmas breakfast to Mrs. Onassis and her family.The food covers the culinary spectrum from the Christmas dinner entree, Loin of Veal Stuffed with a Morel Mousse (the recipe originally called for sweetbreads, but Madam didn't care for them, so Marta created an acceptable substitute) to the Chocolate Roll Caroline always requested on her birthday. Here is Uncle Teddy's favorite lobster salad (made with fresh corn, but no celery), the mashed potatoes Jack Schlossberg was so proud of that he had Marta come and make them for his nursery school class, and the Shepherd's Pie Diana Vreeland pronounced the best she had ever eaten.There have been millions of words written about Jacqueline Kennedy Onassis, but never before by a member of her household. Marta, as she herself says, "confines herself to the kitchen and the dining room." But within those cozy boundaries Marta offers a loving tribute to the woman she knew as well as anyone-- the committed mother, the doting Grand Jackie, and the wry commentator on family life.

    Whether you are one of the millions of Americans who are already devotees of the spicy, healthful, home-style world of Korean food or you're trying it for the first time, Dok Suni will delight with flavorful, authentic, easy-to-prepare specialties and a taste of the family traditions that come to life in every dish.Ranging from hearty and spicy soups (said to heal whatever ails you), barbecued beef favorites, and rice and noodle dishes to seafood and chicken specialties and the irresistible appetizers and side dishes that make every Korean meal complete, the recipes include: sautéed Korean vermicelli with vegetables * ginseng chicken in broth * spicy stewed crab * beef barbecue with sesame-salt dipping sauce * Korean dumplings * seafood pancake * stuffed zucchini * hearty kimchi soup * among many others.More than a recipe collection, Dok Suni (the name means "strong woman") opens the door to an entire cuisine. Sprinkled with handed-down fables, secrets for easy preparation, and loving salutes to an immigrant mom who worked hard to make it in America and shows her love through her out-of-this-world kitchen creations, the book is a truly passionate celebration of Korean cooking and eating.

    In just three award-winning years, it has established itself among those with discriminating tastes, enjoying a circulation of over 330,000. Chronicle Books is proud to present Saveur's first cookbook, a glorious look at food traditions and innovations throughout America. In 175 recipes and more than 400 color photographs, we visit kitchens across the country in search of great food: Old World Italian cooking in San Francisco's North Beach, original fusion cuisine in Hawaii, fiery specialties from Louisiana's Acadians, succulent spit-roasted lamb at a Greek Orthodox Easter in New York. In-depth and wonderfully varied, this is American cuisine in all its diverse flavors. Featuring outstanding food writing and recipes as well as luscious on-site photography and food and technique shots, Saveur Cooks Authentic American is a fascinating gastronomic journey. This colorful celebration of eating well is a sumptuous addition to any cook's library.

    Guinness world record holder Charles Wilber reveals for the first time how he grows record-breaking tomatoes without chemicals.

    In addition to showcasing Cambodia's foods, this cookbook tells the inspiring story of Longteine De Monteiro. The wife of a diplomat who was forced into exile after Pol Pot invaded Cambodia, De Monteiro escaped to France, where she established what may have been the first Cambodian restaurant in the Western world. She then moved to the United States and opened The Elephant Walk. Less salty than Vietnamese food, less sweet than Thai, and subtler than both, Cambodian dishes feature a rich interweaving of cultural influences and fresh, light flavors. Some of the recipes in the book, like Catfish with Coconut Milk and Red Chilies, were created in the kitchens of Cambodian aristocrats, while others, like Stuffed Cabbage with Lemongrass, have simpler origins.

    The resurgence of charity has to be a good thing, doesn't it? No, says sociologist Janet Poppendieck, not when stopgap charitable efforts replace consistent public policy, and poverty continues to grow.In Sweet Charity?, Poppendieck travels the country to work in soup kitchens and "gleaning" centers, reporting from the frontlines of America's hunger relief programs to assess the effectiveness of these homegrown efforts. We hear from the "clients" who receive meals too small to feed their families; from the enthusiastic volunteers; and from the directors, who wonder if their "successful" programs are in some way perpetuating the problem they are struggling to solve. Hailed as the most significant book on hunger to appear in decades, Sweet Charity? shows how the drive to end poverty has taken a wrong turn with thousands of well-meaning volunteers on board.

    Book by Mowe, Rosalind

    This is a stunning collection of outstanding vegetarian dishes, which will be released in conjuction with the new, 26 episode SBS series airing in March.

    Down the side of a dilapidated synagogue in North-west London, a great partnership is born. Apart, Mal Jones and Solly Princeton are two teenage no-hopers scrabbling about in the dirt. Together they are dynamite: a world-beating team who turn a company selling chicken-soup machines to the Jewish mothers of Edgware into an international hotel and leisure empire.But success is never simple. Before long pressures draw them away from the comforts of their roots. They find themselves cutting corners, taking risks and breaking the law. Finally Mal has to confront his life, his friendship with Solly and where their very different ambitions have led them.Thirty-five years later as sunset ushers in the beginning of Yom Kippur, the Jewish day of atonement, Mal, his fortune gone, picks over the ruins of his past with his niece, Natasha. He tells her the story of the Sinai Corporation, of his best friend and business partner, Solly, and at last begins to ask himself: how far must you go before you lose faith in yourself?

    Now, in their first cookbook, Proprietor Judy Wicks and Chef Kevin von Klause share 250 kitchen-tested recipes for their internationally inspired American cuisine, along with tales of adventure from more than 15 years of implementing the White Dog's philosophy of 'eating well while doing good.'They accomplish this by using the freshest produce available, buying it from local farmers, sponsoring and interacting with sister restaurants around the world and at home, and opening up their restaurant as a forum for lectures and debates on social issues from public education and environmental protection to bioethics and international peace.p>Illustrated with Judy Wicks' delightful line drawings and evocative black-and-white photographs of the restaurant's canine-inspired decor, the "White Dog Cafe Cookbook" is an entertaining read and an important culinary reference sure to inspire any cook -- in the kitchen or in the community.

    Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating. In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece.Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal.Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.

    Her future husband came from a family of Iraqi Jews who had immigrated to Israel. She was a non-observant Jew from Hollywood whose encounters with Jewish food had been limited to her grandmother's matzoh ball soup, a semiannual brisket, and an occasional cheese blintz. Twena's mother-in-law ushered her into a world of flavorful dishes. Captivated, she coaxed out the recipes, which had been passed through generations but never written down. Beginning with her husband's extended family, she went on to interview members of the Sephardic community (the term for Jews with ancient roots in Spain), persuading them to open their kitchens to her and divulge their coveted recipes. The result is a collection of 175 of Twena's favorite recipes from Morocco, Libya, Algeria, and Tunisia in North Africa; from the Ottoman communities of Turkey, Rhodes, and Greece; from Syria, Lebanon, Egypt, Iraq, and Iran in the Middle East;

    Each one is a treasure.--Julie Sahni Need a great meal in a hurry? Make a dinner in a dish. These stylish recipes are a far cry from yesterday's dull stews: what could be better than a browned, bubbling Fusilli with Three Cheeses; swordfish sitting atop a fluffy mound of couscous, with a vinaigrette of chunky fresh plum tomatoes; or a grilled steak with piquant South American chimichurri sauce? Includes cooking tips for such things as foolproof rice and perfect sauces. Great simple and flavorful recipes brilliantly conceived and executed.--Waldy Malouf

    Each recipe is personally introduced, fully explained and made as simple to follow as possible. With step-by-step recipes for sauces, custards and pastries too, and 75 colour photographs. Originally published in 1998.

    From an invaluable look at the "super-foods" that provide essential nutrition and protection against serious diseases, to special plans for weight control, to suggestions for satisfying a wide range of needs and taste preferences, "The Food Bible" features: * Dozens of tips on what to eat -- and what to avoid -- if you suffer from allergies, digestive problems, insomnia, PMS, arthritis, and other common ailments* No-nonsense evaluations of seven popular dieting methods; three customized dieting plans; and a four-week course in getting and staying slim* 100 recipes, with complete nutritional breakdowns, for everything from snacks and soups to main courses and desserts* At-a-glance reference charts covering more than 350 foods and including information on fat, calorie, and cholesterol content, fiber and sugar content, and much more

    Pasta in paintings, photographs, menus, posters and labels, in cartoons, stills from films, book and magazine illustrations, advertisements and more.Now pasta can be a feast for your eyes, as well as your appetite. A book for connoisseurs by connoisseurs.

    The dominant flavor of this gastronomic Companion is historical, and drawing on a variety of sources - literature, archaeology, epigraphic records, anthropology, philology, and botanical and genetic studies - it offers a gamut of interesting facts pertaining to the origins and evolution of Indian food. There are separate chapters on prehistoric cooking methods, regional cuisines, the theories and classification of foods, as codified by ancient Indian doctors, customs and rituals, the etymology of food-words, and the shift towards vegetarianism with the advent of Buddhism and Jainism. This companion outlines the enormous variety of cuisines, food materials and dishes that collectively fall under the term Indian food.

    Yet Jewish cooking is always changing, encompassing the flavors of the world, embracing local culinary traditions of every place in which Jews have lived and adapting them to Jewish observance. This collection, the culmination of Joan Nathan's decades of gathering Jewish recipes from around the world, is a tour through the Jewish holidays as told in food. For each holiday, Nathan presents menus from different cuisines--Moroccan, Russian, German, and contemporary American are just a few--that show how the traditions of Jewish food have taken on new forms around the world. There are dishes that you will remember from your mother's table and dishes that go back to the Second Temple, family recipes that you thought were lost and other families' recipes that you have yet to discover. Explaining their origins and the holidays that have shaped them, Nathan spices these delicious recipes with delightful stories about the people who have kept these traditions alive.Try something exotic--Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam--or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with "Soup Bunch" and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan's classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.

    Fisher to Crag Claiborne. Now, she turns her considerable wit, charm, and expertise to demystifying the tantalizing world of Indian cuisine, with recipes clearly explained and presented for cooks at all levels.The dishes include an unusual Nectarine Chutney with Walnuts and Saffron, a delicate, creamy Bangalore Peanut Soup, a sublimely spicy Malabar Coconut Shrimp -- and dozens more with special sections on tandoori grilling, breads and pastries, and, of course, a wealth of vegetarian options. The elegant two-color design is complemented by lush full-color photography, making this an instant classic for any kitchen.

    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.

    Cooking School Expertise, in Your Own HomeThe expert chefs at the Santa Fe School of Cooking give you everything you need to create your own Southwestern feasts!Sample the irresistible recipes for Southwestern cuisine:Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey with mole poblano, southwestern gravlax

    He is a brilliant teacher, with a great culinary personality that comes through as vividly in this book as it does on the screen. Rosengarten doesn't just tell you to buy a chicken or a few ounces of chocolate; he tells you how to distinguish a great chicken from a merely good one, and where to find it. He tells you what chocolate really is, where it comes from, how it is made, and how to judge its quality and taste -- then he tells you how to turn it into the best brownies you've ever had. Taste is an indispensable colIection of over a hundred culinary classics, from caviar to crab cakes, gazpacho and ribs to osso buco and gumbo, with extensive information on ingredients and techniques -- a book that will teach you not only how to cook but how to taste.Beginners will learn the basics from this book, and for those who know their way around the kitchen, Rosengarten's culinary information will be a revelation. This is the book of classic recipes and techniques that thousands of TVFN fans have been waiting for.

    Fisher and Laurie Colwin, Lust writes about the preparation of food and the breaking of bread with the exuberance of an impassioned cook and the clarity of a graceful writer. 14 recipes.

    The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays.

    Includes 3,000 species and 7,000 varieties of food plants. More than 1300 catalog sources for seeds, plants and food products are listed. Revised, updated and expanded edition.

    Your blood type determines your metabolism which means that it also determines which foods you should eat - one man's meat is another man's poison; one woman's weight-loss is another woman's dieting disaster; low-fat or high-fibre diets work for some blood types but not others. The Eat Right Diet enables you to zero in on the health and nutritional information that corresponds to your exact biological profile, so that you can make choices based on the powerful natural forces within your own body. The book contains a seperate diet plan for each type, complete with charts and diagrams.

    This chapter-by-chapter tour of the world includes over 350 authentic and flavoursome recipes in their own diversity.'

    Basque women lovingly pass on their cooking techniques to daughters and granddaughters, and Basque men, who belong to traditional cooking clubs called txokos, themselves enjoy lingering over stove and table.

    Versatile and sure to please, pasta is also one of the fastest meals to prepare. From updates of traditional Italian, Asian, and American recipes to innovative combinations, these dishes will delight and surprise. Try a quick version of that old favorite, macaroni and cheese. Or, dig into boldly flavored Baked Ziti with Pesto, piquant Curried Chicken with Apple over Vermicelli, refreshing Rotelle and Shrimp with Yogurt Dill Dressing, and a summery Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese. There's a handy pasta wheel for easy substitutions, ideas for customizing each recipe, indexes of seasonal and vegetarian pasta, and clever, delectable ways to use leftovers. Wine suggestions, too!

    With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it. Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook.Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

    Here, Mexico's classic salsas get put to work in our kitchens in the same way we use a variety of international condiments, from teriyaki sauce to balsamic vinegar, to enliven and redefine the flavor of many American favorites. While most of us have enjoyed salsas as chip dips, salsas show great versatility when weaving complex flavor into simple dishes, from pasta to potatoes to meats, fish and vegetables.Salsas embody the essence of Mexican flavor: the lusciousness of slow-roasted tomatoes, the full-flavored spice of chiles, the fragrance of cilantro and the mellow sweetness of garlic. Rick Bayless, the country's leading progenitor of real Mexican cooking, writes the six salsa recipes with such detail and personality that even beginning cooks will turn out masterful creations.The uniqueness of this book, though, is in the way these six salsas are used. Here they give their pizzazz to chile-glazed roast chicken, grilled pork tenderloin and seared sea scallops with jalapeño cream. Familiar Mexican favorites have always used salsas for vitality, and many are here, from tangy guacamole to tortilla soup and grilled chicken tacos. In Salsas That Cook, the magic of Mexico transcends all borders.

    This work features over 100 of the New Covent Garden Soup Company's most popular soup recipes.

    The entry for each ingredient is self-contained for ease of reference, and serves to illuminate the culinary, medicinal and even mythological properties.

    A guide to cultivating a traditional French kitchen garden, which can be used to supply ingredients for simple French country meals all year round.

    You'll get nuts and bolts information on companion planting and the use of beneficial insects.

    This handy little wheel pairs different California Varietals with complimentary foods. 28 different wines are listed with 4 foods per wine. Laminated and durable.

    Not Mrs. Foote, the local gas station owner. Not even Mr. Grabb, the strange new visitor to town. But Mama always sighs, "Muy, muy chica", every time Lupita tries to help out at the restaurant that Mama runs all by herself. But when push comes to shove -- or, in this case, when Grabb comes to swipe -- everyone in this exciting tale discovers that, although Lupita may be too little for some tasks, she is big enough for others. This entertaining tale will have children and adults panting for breath as they try to keep up with Lupita, racing along toward an exciting conclusion.

    

    A guide to preparing more than one hundred broths, tonics, juices, puddings, and teas.

    She spent hours talking to ordinary cooks in kitchens which were often remote and primitive, coaxing the exact details of traditional recipes out of men and women whose knowledge had been handed down through generations.

    The Hemingway Cookbook collects, for the first time, more than 125 recipes from Hemingway’s life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac, Campfire Apple Pie, and Fillet of Lion washed down with Campari and Gordon’s Gin or a cool Cuba Libre. These pages are enriched by family photos, dining passages from stories such as A Moveable Feast, The Old Man and the Sea, and A Farewell to Arms, his short stories, personal correspondence, and even a contribution from his last wife Mary. Collecting recipes from former Hemingway haunts, period cookbooks, and other sources, this book is an authentic re-creation of the meals that enriched Hemingway’s literature

    The interviews demonstrate the range of his concerns over a period of four decades and mark the uniqueness of his voice as an author. The first interview, originally published in the Paris Review, reveals a Durrell launched into fame with the publication in the late 1950s of what continues to be his best-known work, The Alexandria Quartet. With the last interview, Durrell has completed The Avignon Quintet and his career as a novelist. In the thirty years between the appearance of these two conversations, he established his reputation as not only a novelist but also a poet, a writer of travel books, and even a playwright. This collection contains the elements expected of an author's responses to academics and representatives of the media. Durrell speaks of the influences on his early writing, especially what he learned from such radically different mentors as T. S. Eliot and Henry Miller, and of his efforts to free himself from work for the British Foreign Office in the first two decades of his adult life. He answers specific questions about most of his writings and indicates what he reconstructs as his intent in writing them.

    Parsnips, raised underground in Wisconsin, with the tropical scent of coconut. Green tomatoes that taste ripe and wonderful. They're all heirloom vegetables--old-time varieties that nature alone has produced, untouched by genetic scientists and modern technology. In A Celebration of Heirloom Vegetables they're showcased brilliantly. Author Roger Yespen observed scores of these living antiques as they grew in his garden and has painted a picture, in words and watercolors, of each of them in all their glorious color and form. Nearly fifty full-color, full-size illustrations make it clear that these varieties have survived on the strength of their personality--distinctive flavor, scent, and texture--and their looks, from strange and exotic and even ugly to startlingly beautiful. Heirloom gardening and cooking is a wonderful way to rediscover the diversity and richness of our grandparents' favorites and put them back on our table.

    Special emphasis is put on all the major American, European, Asian, and South American terms, dishes, and ingredients. Each term is defined in detail, and additional information on origin, usage, and, where appropriate, methods of preparation is also provided. In the case of classic dishes, recipes and cooking instructions are included. This is an ideal reference for any professional chef, student of cooking, or culinary enthusiast.

    A delectable assortment of more than one hundred tasty muffins that range from the simple to exotic includes such treats as Garlic Corn muffins, Double Date muffins, Apple Cheesecake muffins, and Black Forest muffins.

    This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.

    This cuisine has little in common with the dishes on the menus of many Chinese restaurants--which have sacrificed traditional Chinese principles to appeal to high-fat Western tastes. Instead, it emphasizes all-natural ingredients eaten in season and in the most beneficial combinations. The Healing Cuisine of China features more than 300 authentic Chinese recipes, ranging from simple preparations to cure specific ailments to traditional "longevity banquets." The authors also explain the underlying theories behind traditional Chinese beliefs about health and reconcile these ancient beliefs with Western medical knowledge about bacteria, viruses, and other causes of disease. A complete fitness program, centered on the popular Chinese qi gong exercises, and a questionnaire to help readers discover their individual body requirements make this the most comprehensive guide to the healthy lifestyle of China ever published.

     From the time Abraham and Sarah entertained passing strangers in their simple tent, hospitality has been a significant aspect of Jewish life. For generations, Jewish parents have taught their children how to create a traditional home, passing down many lifetimes of accumulated wisdom along with their family recipes. But as the world changes, Jewish entertaining changes too. Modern Jews want to add exciting new dishes to their traditional menus and they want a practical guide to serving elegant meals whether for a large crowd or an intimate gathering. Now, in the only book of its kind, The World of Jewish Entertaining demystifies the experience of entertaining. Marks presents a "Guide for the Perplexed Host," practical advice, easy-to-follow recipes for a wide variety of dishes from the most homey and traditional foods to haute cuisine, and complete menus for a Sephardic Seder a Baby-Naming Breakfast an Eclectic Purim Feast an All-Dessert Bar or Bat Mitzvah a Middle Eastern Wedding Shower an International Sabbath Dinner a Healthy New Year Dinner a Southern Jewish Family Reunion and much more. In addition, he provides background information on all the events, putting them in a traditional Jewish context. The World of Jewish Entertaining is the perfect cookbook for anyone looking for a fresh new perspective on entertaining.

    Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs.

    But did you ever wonder what goes into an authentic rag] alla bolognese? What's the difference between tagliatelle and fettuccine? Why won't you find pasta primavera or veal parmesan on menus in Italy? What makes a Super Tuscan wine " super" ? How did Italian dishes like spaghetti alla puttanesca (in the style of a whore), strezzopretti (a pasta shape meaning priest stranglers), and minni di Sant'Agata (breast-shaped cookies in honor of a martyred saint) get their names? The answers to these and thousands of other questions can be found in this comprehensive, user-friendly reference book. With the most up-to-date information on Italian culinary terms, "The Dictionary of Italian Food and Drink" is the reliable resource for authentic definitions, classic recipes, correct spellings, proper pronunciations, and historical origins.

    Nearly 20 years ago, the couple renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination -- and helped make Kingston a destination for food lovers. In The Chez Piggy Cookbook, Rose and Zal share hundreds of restaurant favorites that have inspired loyalty among devoted diners from both near and far. For anyone who has ever delighted in a sizzling skillet of Gamgas al Ajillo while quaffing an ice-cold draft in Chez Piggy's sun-dappled courtyard or sipped an eggnog in the comfort of the cozy bar on a blustery winter's night, this cookbook's for you. And if you can't make the journey in person, treat yourself to the rich breadth of these offerings in your own home.

    This book shows how to prepare, cook and serve the dish using a wide range of ingredients.

    A Raw Energy way of eating - in which 50-75% of your foods are eaten raw - can bring natural weight loss without dieting, help prevent colds and flu, rejuvenate the body, enhance athletic performance, heighten energy and bring greater mental clarity and emotional balance. Recent biochemical research into the powerful antioxidant, health protective effects of raw fruit and vegetables has added another piece to the mysterious puzzle of how Raw Energy works its wonders. This unique compilation of three bestselling titles combines new material with practical information, techniques and recipes, producing the ultimate Raw Energy sourcebook to help you revolutionise your own health and good looks.

    This book looks beyond the brilliant colours of the sweet-shop shelf and consider the ingenuity of sugar boiling and the manufacture of those intriguing avatars of childhood happiness: the humbug, the gobstopper, the peardrop and the stick of rock. As well as a history, it is also a recipe book, with twenty tried and tested methods for sweets ancient and modern. Who has not wondered how they got the marbling into humbugs and the fantastic patterns into Just William’s gobstoppers? The byways of knowledge that are illuminated make this so rewarding. Did you know how they got the letters into rock? How they twisted barley sugar? The difference between fudge and tablet? The connection between humbugs and an Arab sweet from 13th-century Spain (where it was borrowed it from the Persians)?

    You'll learn about phytonutrients, the thousands of natural substances with names like quercetin (found in apples), lycopene (found in tomatoes and apricots), and sulforaphane (found in cruciferous vegetables) - many of which are more powerful than vitamins in protecting our health. These substances have the ability to slow or even stop many of the most serious health threats facing Americans today, from cancer to heart disease, high blood pressure, and stroke. Researchers suspect that some phytonutrients can stop - or even reverse - many of the signs of aging. Of course, different foods contain different mixes of healing powers. With Prevention's New Foods for Healing, you'll discover how to choose your protection. You'll learn how to use dozens of the most-powerful healing foods to prevent and treat over 50 specific health threats. You'll find out how much of these foods you need to eat to get the healing benefits and even how to prepare them to get the maximum healing power. Plus, there are 150 recipes that feature the healing foods and are just brimming with health and great taste - making this the most complete, up-to-date guide to the healing power of foods.

    Often used in classroom experiments, mealworms go through a life cycle in about six weeks. They are compact, easy to care for, full of surprises and, best of all, they can't fly so they won't escape from the habitat kids create! Easy-to-follow experiments examine such topics as the common characteristics of insects, metamorphosis, life cycles, habitats and animals' responses to their environments.

    Amy and David Butler tell the tale of King Watermelon and the curious pole beans. And Lois Ehlert describes her annual amaryllis race. In all, forty-one acclaimed children’s book authors and illustrators contribute gardening memories and vision to benefit the hunger-relief efforts of Share Our Strength. An activity section at the back of the book is filled with ideas to inspire young people to grow their own gardens.

    "...covers every Southern Supper course from appetizers through desserts."

    8 color illustrations.

    Each pocket-size paperback presents clear and concise information on a range of subjects including gardening, cooking, hiking, home repair, and family health.