With three hilarious books over the next two decades--American Fried; Alice, Let's Eat; and Third Helpings--he established himself as, in Craig Claiborne's phrase, "the Walt Whitman of American eats." Trillin's three comic masterpieces are now available in what Trillin calls The Tummy Trilogy.

    His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.

    Each featured apple is remarkably distinctive in taste, texture, aroma, and appearance. They range from the unusual, like the Knobbed Russet and Hubbardston Nonesuch, to apples everyone has tasted such as Red Delicious and Granny Smith.Also included are recipes for making everything from apple leather to apple brandy, as well as pies, sauces, ciders, and wines; sources for ordering apples, trees, cider, wine, or supplies; and tips on creating and growing new varieties.

    A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for over 50 years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food year-round at the vineyard. Hosting a parade of American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu's Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and over 150 core recipes that have emerged from her kitchen. Peppered with over 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend.

    Now bestselling author Alexandra Stoddard explores the many ways in which a cup of tea can lift our spirits, soothe our souls and deepen our friendships.

    Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.

    It was here that Gertrude Stein, James Joyce, Ernest Hemingway, F. Scott Fitzgerald, Langston Hughes, Man Ray, and Josephine Baker came to create and to congregate. And when they got together, it was often for a meal. In Found Meals of the Lost Generation, Suzanne Rodriguez-Hunter has brought thirty such gatherings to life: she describes the setting, the guest list, the conversation, and, of course, the food - providing recipes for every dish. The reader-cook can join Ernest Hemingway and F.Scott Fitzgerald for escargots a la Bourguignon, Sylvia Beach and James Joyce for ham braised in Madeira, Gertrude Stein and Alice B. Toklas for jugged hare, John Dos Passos for clam risotto, and Jean Cocteau for afternoon tea. Side dishes, desserts, and suggestions for the appropriate wines and liqueurs are also included. The result will delight lovers of cooking and literature alike, and make for some memorable meals.

    At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks.Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985.Here is a sampling:-- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as "the boardinghouse meal under a crust")-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout with Smoky Bacon and Hazelnuts, Spring Crappies with Morels-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and WalnutsIn this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.

    With The Passover Table, what was once a challenge becomes a delight. Here are more than forty delicious recipes, both traditional and modern, for celebrating the holiday, organizing seders, and preparing meals throughout the Passover week. Susan R. Friedland offers marvelous and reliable versions of all the classic fare, including Matzo Balls and Chicken Soup, Gefilte Fish, and Borscht, as well as contemporary dishes to update your Passover table, such as Spinach Pie, Turkish Sweet and Sour Artichokes, and Tangine of Chicken.With its thorough explanations, lavish full-color photography, and delicious recipes, The Passover Table is the only book you need to celebrate the beloved and joyous commemoration of the Exodus.