Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

    Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the New York Times described as “deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.”From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “The Whole Hog,” Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that’s destined to become required reading for any food lover.Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother’s ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.

    This is the book for gardeners who want plants they can plant and forget! Tough Plants for Southern Gardens is written for novice and accomplished gardeners alike, for all gardeners who value their leisure time. They also value the appearance of their home and appreciate the benefits of well-placed landscaping…however; they do not want to devote too much time to keeping it beautiful. Tough Plants for Southern Gardens includes 120 of the toughest plants for Southern gardens, including annuals, bulbs, perennials, shrubs and small trees, ornamental vines, and lawns. Each featured plant is noted for its ability to thrive with minimal care. Many of the selections can withstand drought, poor soils, and minimal (or no) pruning, while providing beauty and charm in the home landscape. Each selection provides specific information on the plant's use in the landscape, mature size, flowering characteristics (if applicable), varieties, soil preference, and propagation. Each chapter also contains informative essays covering topics such as: companion planting tips, pest avoidance, and handling invasive plants.

    The eponymous foods, famous last meals, and perfect martini proportions revealed in the bestselling Schott's Original Miscellany were only the tip of the iceberg: Schott's Food and Drink Miscellany is a snapper-up of unconsidered trifles from the culinary world. From food history to cooking terms, cocktail recipes to dining etiquette, grace before meals to after-dinner toasts-this olla podrida offers everything for the wine drinker, gastronome, and glutton. And Ben Schott's brilliant juxtaposition of delectable tidbits makes this new miscellany so hard to put down, it may even make you late for dinner. Ben Schott is a photographer, designer, and Miscellanist. He lives in Highgate, London. Also available: Schott's Original Miscellany hc 1-58234-349-7 $14.95 Praise for Schott's Original Miscellany "It's the ultimate book for browsing...as hilarious as it is addictive."-Newsweek "Ben Schott's utterly indispensable Schott's Original Miscellany is...scarily habit-forming, so caveat emptor!"-Vanity Fair "It is so pleasant just to have this book near."-Los Angeles Times "If nothing else, bathroom reading just got a lot smarter."-Daily Candy "Somehow Mr. Schott turns a collection of trivia into a window on the world that is hilarious, puzzling, and inspiring."- Wall Street Journal "An irresistible, irreplaceable, inexhaustible delight."-Baltimore Sun "Schott's Original Miscellany is a charmingly addictive curiosity cabinet...the first really great bathroom book of the 21st century."-Entertainment Weekly

    What he treasures is the superb local specialty. And he will go anywhere to find one. As it happens, some of his favorite dishes can be found only in their place of origin. Join Trillin on his charming, funny culinary adventures as he samples fried marlin in Barbados and the barbecue of his boyhood in Kansas City. Travel alongside as he hunts for the authentic fish taco, and participates in a “boudin blitzkrieg” in the part of Louisiana where people are accustomed to buying these spicy sausages and polishing them off in the parking lot. (“Cajun boudin not only doesn’t get outside the state, it usually doesn’t even get home.”) In New York, Trillin even tries to use a glorious local specialty, the bagel, to lure his daughters back from California. Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin “our funniest food writer.”

    It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf· Vegetables baked and ready for the table· Real salads, substantial enough for lunch or supper, with snappy dressings· Breads and cookies, puddings and cakes that you loved as a childPS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

    She put together a file of these articles, recipes, and notes, and even wrote an introduction, intending to publish them as a book. It never appeared, and after her death in 1992, her literary executor Jill Norman found the box with all this material. She put the pieces together as Elizabeth intended, and we now have her "Christmas" edited for the American reader, ready to guide us through this daunting festive season with good food and high spirits--and our humor intact.Beautifully written, this edition contains around 150 recipes together with other writings that over the years Ms. David found interesting and helpful. Feeding friends and family for Christmas can be stressful, and this book is intended to help busy cooks plan ahead and enjoy Christmas as much as their guests. The classics are all here: turkey (of course), but also goose; stuffings; sauces; mince pies; and Christmas puddings. For the armchair cook, the text also provides information as well as diversion: here are the actual traditions of Christmases past, as well as descriptions of the yuletide in other countries. In other words, a feast for mind, chef, and table.

    To celebrate the 70th anniversary of BH&G magazine's monthly Prize Tested Recipes(c) competition (in 2007), they hosted the Your Best Recipes contest, which thousands of readers across the country entered. This book features 100 of the greatest recipes from both contests.All prizewinners are marked with a blue-ribbon icon.50 recipes include full-color photos.Highlights include: The Grand Prize Winner and the top prizewinners in each of 5 categories representing your favorite ways to cook today in the Your Best Recipes contest.Select prizewinners from the from the monthly Prize Tested Recipes(c) contest, including every yearly Grand Prize Winner since 1996.Plus special picks from the editors and readers.

    But who wants to spend hours in the kitchen experimenting? Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains: How to make a cake that won't fall in the middleWhat it takes to bake a flaky piecrustThe easiest way to prevent a cheesecake from crackingHow to make the perfect chocolate chip cookie that's thick and chewyThe trick to storing baked goodsThe answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others. The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.