. . 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

    . . . 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.

    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.

    1": Main Course Dishes and "Joy of Cooking" Vol. 2": Appetizers, Desserts & Baked Goods feature hundreds of new recipes and cooking tips as well as the enduring favorites. For the beginning cook or the seasoned chef, "Joy of Cooking" shows how to present food correctly and charmingly, from the simplest to the most formal service.-- "Joy of Cooking" is for both beginning and experienced cooks-- These are the only mass market cookbooks of its kind!-- "The finest basic cookbook available. A masterpiece of clarity!" -- Craig Claiborne-- "Covers the entire gamut of kitchen procedures...easy to use!" -- James Beard

    Within a few short years, Jacqueline Kennedy's natural elegance and taste would completely transform how the White House -- and America -- entertained. With French cuisine in the State Dining Room and Pablo Casals playing in the East Room, Jackie created some of the most memorable occasions in White House history and set a standard for hospitality that the whole country would emulate.Now Letitia Baldrige and White House chef Rene Verdon have collaborated to recreate some of the most famous evenings of that storied era. Through Letitia Baldrige's intimate, behind-the-scenes recollections, complemented by seldom-seen photographs and memorabilia, these glittering parties are brought to life once again. And with five original menus and over 35 authentic recipes by Rene Verdon, carefully adapted and tested for modern kitchens, everyone can now experience some of the atmosphere of those magical evenings inspired by Jacqueline Kennedy.

    . . every recipe a winner."-New York TimesThis accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award--winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

    Book by Mowe, Rosalind

    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.

    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.

    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.

    She provides information on appropriately preparing your soil, testing seeds for viability, tending your seedlings, and much more. Growing your own seeds is a fun and inexpensive way to enjoy thriving gardens year after year!

    Such a fuss is made over pie and tart disasters, over the uncanny inability of some to make a perfect pie crust dough and whatnot, and really, to no end. So what? Go work on your perfect golf swing. The thrill is in the trying, again and again, and Walter makes you want to try. Two minor caveats: The layout for the front end of the book, which includes the vital section called "The Primer," is unfortunate. It's all but impossible to look at for any length of time, let alone to read and study. Page after page of four columns of black type per page is tiresome on the eyes. If Carole Walter baked pies that looked like this layout, she'd be thrown out of the state fair. The other minor note is the extensive use of the food processor. Either have one first, or buy one with this book. Beyond that, the challenge is clear. If Fruity Viennese Linzer Tart sounds good to you, this is the place to learn absolutely everything you need to know to make it. Or how about the classic Key Lime Pie? Or a White Chocolate Caffe Tart? If you get into this book and embrace the idea that practice makes perfect, or thereabouts, you are in for some exciting baking. The pastry doughs and crunchy shells are worth the price of admission, because once mastered, your only limitations for mixing up shells and ingredients are your own imagination. Carole Walter may have written the greatest liberation text of the year. You shall overcome any residual fear you might have of trying your hand at pie and tart baking if you follow this book from page one to the sweet, sweet end. -- Schuyler Ingle