As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner—from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!

    Get a taste of Gooseberry Patch in this collection of over 20 favorite recipes made with cake mixes! Make dozens of different treats from a store-bought cake mix with the scrumptious ideas in Cake Mixes! Try baking up a pumpkin coffee cake, peach-berry cobbler, caramel layer brownies, peanut butter chip cookies and more

    For less than the cost of a dinner out, this new cookbook from Food Network star and best-selling author Sandra Lee will inspire you to re-think the way you cook. Her unique Semi-Homemade(r) cooking formula combines 70 percent ready-made and 30 percent fresh ingredients for fast, delicious results. Learn how to make the most of heart-healthy foods and smart ingredients like lean turkey, salmon, whole grain couscous, vitamin-packed sweet potatoes, and other "power foods." Includes more than 140 quick, easy and healthful recipes, plus gorgeous color photos of every recipe.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    Each recipe is quick to prepare and easy to adapt for different ages and dietary requirements.So forget 'baby food' and make light work of weaning with What Mummy Makes!

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    The recipes include everything from Joe’s signature Mean Green Juice to exciting new juices like the Green Honey, Mexi Cali and the Peach Chai. Whether you're new to juicing, looking to complete a Reboot or just want to add variety to your daily juicing routine, this book is for you. The recipes are organized by color to ensure you enjoy a range of flavors and more importantly, receive a wide spectrum of nutrients. Have a health condition? Follow the key that indicates what juices are best for fighting specific conditions like diabetes, high cholesterol, osteoporosis, etc. You’ll also find guidelines for cleaning and storing your fruits and veggies and a substitution chart if you want to swap fruit and veggies you don’t like or are hard to find in your area. Try a new juice every day!

    And by loading her dishes with FWBs (that's foods with benefits, of course!), she ensures that every enticing bite provides the key nutrients your body craves to stay healthy and look amazing.From sliders and mac' and cheese to a lightened-up veggie lasagna and guilt-free BLTs, nothing is off-limits in the Pretty Delicious kitchen. Love Cali-fresh flavors? Try Candice's 470-calorie Fabulous Fish Tacos and a soul-soothing Albóndigas Soup. Making an intimate dinner for two? Almond Pesto Fettuccine with Pan-Seared Scallops or Grilled White Pizza with Mushrooms, Artichokes, and Parm are made to order. Hosting a crowd for brunch? A breakfast burrito bar or make-your-own-mimosas spread will start the weekend off right without weighing you down.And proving that you don't need to be a millionaire to eat like royalty, Candice shares her tips for being fab and frugal, as well as ideas for making smart switches in the kitchen that will save you calories and fat grams without compromising on flavor.For entertaining, for easy weeknight meals, and for simple snacks and everyday indulgences (to be enjoyed in moderation), Candice Kumai's collection of smart, sexy, and truly irresistible recipes is proof that even the most health-conscious cook can dish it up with style and flavor!

     Marlene passionately believes "no one" should have to give up the foods they love and her quick 'n'easy family friendly recipes are "perfect for everyone ""(and every diet!"). Ideal for weight loss, diabetes, and simply utterly delicious healthy eating, Eat What You Love also features mouthwatering photos, cooking and shopping tips, meal planning guidelines, complete nutritional analysis "(including diabetic exchanges, carb choices, and weight watchers point comparisons)," and "Dare to Compares" that reveal the astonishing savings: Dare to Compare: A small Cake 'n Shake milkshake at Cold Stone Creamery(R) packs 1140 calories, 60 grams of fat and the equivalent of over 25 teaspoons of sugar! Marlene's luscious Vanilla Cake Batter Milkshake has just 175 calories, 4 grams of fat and no added sugars!

    Shockingly, his weight fell to just 104 lbs. in a matter of months. His immune system was at an all-time low, as he suffered from Crohn's disease, food allergies, anemia, fibromyalgia, intestinal parasites, and a host of other conditions. After seeing over 70 health professionals, using both conventional and alternative medicines, Rubin was sent home in a wheelchair to die. But his story didn't end there. Through determination and a powerful faith in God, Rubin refused to give in to disease. Instead, he educated himself on natural health (eventually becoming a doctor of naturopathic medicine), and applied its principles. Now, ten years later, Rubin is fully recovered-and he desires to share the keys to his own good health. These keys aren't just for the disease-ridden; they are for anyone desiring to live an abundant life of health and wellness.

    Jennifer Perillo has long written on the pleasures and importance of cooking from scratch, buying local, and eating at home. Jennie shares her love for her farmers’ markets and local purveyors while dishing out a hearty dose of practical culinary know-how for the working parent—or any busy cook.Jennie has been writing online since 2006, and developing recipes for more than 15 years, even after the sudden death of her young husband, Mikey, in 2011. Gathering her family together around the table was her recipe for healing; though many things about her life have changed, her commitment to eating for nourishment—physical and spiritual—has not. A seasoned recipe developer and personal chef, Jennie has crafted shortcuts (like two homemade all-purpose baking mixes, used as a base for baked goods such as breads, muffins, and cupcakes) to make good eating just a little easier. Try recipes like Orange-Scented Waffles, Carrot Fennel Soup, Lentil Ricotta Meatballs, Drop Biscuit Chicken Pot Pie, Strawberry Blender Sherbet, and Lemon Buttermilk Doughnuts. Simple, soulful recipes for every meal of the day emphasize farm-fresh produce and whole foods. Jennie’s distinctive voice is an evangelist for eating close to home, lingering around the table.

    In this brand-new, official tie-in to the major BBC Two series, Mary shows how being in a rush will never be a problem again. Find brilliant 20- and 30-minute meals and enjoy wonderful dishes that can be swiftly assembled and then left to cook away while you do something else.Mary’s utterly reliable, always delicious fast dishes tempt any tastebuds and her no-fuss expertise means you can cook from scratch and put mouth-watering home-cooked food on your family’s table without compromising on quality or freshness.This stunning cookbook, packed with colourful photography, includes over 120 new recipes, including all the recipes from the series, plus Mary’s trademark no-nonsense tips and techniques for getting ahead in the kitchen so cooking is always stress-free.Looking for a fast, satisfying supper? There’s Crumble fish pie, Lamb tagine with preserved lemon or Pan-fried spiced falafels. Something special for Sunday lunch or dinner with friends? Roast Venison fillet and peppercorn sauce, 30-minute Beef ragu or Roast fillet pork with sage and mustard sauce followed by Upside-down rhubarb pudding.With Mary’s trusted advice and recipes, discover how easy fantastic fast cooking can be.

    From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities.

    Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.The reason for Sandwich Night’s success is easy to understand: the sandwiches are incredible. They’re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone’s favorite, the Classic Grilled Cheese. Also included are Nancy’s creative sort-of sandwiches—Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella—and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn’t enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.Written in Nancy’s charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook’s repertoire. The result: Sandwich Night is sure to be a hit in your home, too.From the Hardcover edition.

    At last, a supremely practical cookbook designed expressly for single people!With more than 350 superb yet simple recipes for all occasions--and loaded with time-and-money-saving strategies for buying, storing, and recycling food in quantities that won't get wasted--Going Solo in the Kitchen is for solo cooks who don't want to spend a lot of time in the kitchen but who are tired of take-out, and who want to eat food that's delicious, nutritious, and inexpensive.Whether it's a quick one-dish meal of Saut�ed Beef with Mushrooms, a satisfying soup supper such as Vegetable Bean Soup with crusty bread, a summer night's dinner of Avocado, Papaya, and Shrimp Salad, or a Sunday splurge of Chicken Breast Baked with Garlic (with enough leftovers for a sandwich at work the next day and a cold chicken salad later in the week), here is food that will lure beginners and seasoned cooks alike into the kitchen, putting a variety of flavors and a wealth of taste into every meal.