Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

    “Encyclopedic collection...from comfort food to elaborate dinner parties ....Chatty in tone with an encouraging attitude.”—Publishers Weekly.

    Everything classic and obscure are here (martinis, frozen and coffee drinks, shooters, punches, flavored vodkas, gins, rums, cognac, wine, novelty drinks, etc.) with 150 brand new additions. Also new to eighth edition are: more advice for the professional bartender; a newly expanded wine section with Robert M. Parker, Jr.'s Wine Vintage Guide, Parker Speaks on Wine, a glossary of wine terms, and Parker's World's Greatest Wine Values; and an expanded glossary, beer section, and cognac guide. And of course all the features that's made it the best selling drink recipe book on the market today are still there: index by ingredients; spiral bound for simultaneous pouring and reading; a complete list of martinis; detailed mixing instructions; sections on hot drinks, frozen drinks, beers, ales, lagers, and malternatives; and a list of all drink-specific garnishes.

    Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.

    Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.

    Authentic Italian food is inspired by local traditions and relies on the freshest of ingredients. It's real food--unpretentious and casual--the ultimate in home-cooking. The renowned culinary experts at Saveur go straight to the source with recipes for perfectly prepared pasta and risotto, hearty meat and game, and irresistibly delicious desserts. Each colorful page is an invitation: share a seafood feast with a Venetian fishmonger, take a private lasagna-making lesson in Bologna, or discover the secrets for pesto buono in Genoa. Featuring award-winning writing, hundreds of stunning color photographs, and more than 120 recipes, Saveur Cooks Authentic Italian is a timeless celebration of the world's best-loved cuisine.

    This comprehensive cookbook contains more than 200 recipes from all over the world: from the classic British Creamy Tomato to a Sausage and Seafood Gumbo from Louisiana; from an extravagant Italian Wild Mushroom Soup to a piquant Breakfast Miso Soup from Japan.

    From aromatic to floral herbal to picante, they have identified the 14 basic tastes in the chef's palate. Each of the book's 130 recipes teaches the reader how to use these fundamental building blocks, establishing basic principles so that the reader will have not only the means for creating his or her own masterpieces, but also the language to describe what the inner dynamic of flavour is. Wine lovers have long had a vocabulary to describe the complexity of wines, but gourmands have had no such lexicon - until now!

    Its a place to meet friends and relax in an inviting atmosphere. With more and more travelers returning with fond memories of these charming Italian hangouts, enoteche are already becoming a hot trend. Find out about the evolution of wine bars in Italy from renowned chef, author, and teacher Joyce Goldstein and discover the origins of the light, simply prepared cuisine. Each mouthwatering recipe and the part it plays in the enoteche lifestyle is described in detail, accompanied by wine recommendations for each course and stunning color photography evoking the lively spirit of these traditional venues. From succulent seafood and pasta dishes to focaccia and fritters-and even sinfully delicious dolci-anyone can enjoy the enoteca experience at home.