It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans.In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One- Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and of course a few fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.

    Thus, Bouchon was born. This cookbook contains recipes for the emblematic bistro dishes served at Bouchon, interpreted and executed as they've never been before.

    Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

    This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activitiesTurkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekendand the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    Her personal observations throughout reveal the nuances of the Italian meal."The Store Cupboard" has tips on filling the pantry with the right ingredients. The "Basics" section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book.Here are examples of the fabulous recipes: Risotto alla Toscana (Tuscan risotto) Spezzatino di cinghiale (wild boar stew) Zuccotto (chocolate and vanilla sponge pudding) Melanzane alla parmigiana (baked eggplant with tomato, mozzarella and Parmesan cheese) Stracotto di manzo (beef braised in red wine)Twelve is a sensitive, personal exploration of one of the world's most popular culinary traditions by an author who lovingly shares her discoveries with the home cook.

    With fish from the port of Ostia, game from the hills near Rome, and the freshest fruits and vegetables, nature has blessed the country with delicious bounty. Prepare your own Italian feast with luscious recipes that range from antipasti, soups, and seafood to sauces, breads, and pizzas. Background information will acquaint you with the cuisine's development, and the different regional specialties (such as Emilia-Romagna's prosciutto di Parma.) Bring to your table a Frittata al Formaggio, the perfect light main course; Mozzarella in Carozza, or a fried mozzarella sandwich; Anolini alla Piacentina, small ravioli stuffed with braised beef; and Gelato di Crema, a smooth, fresh, lemony custard ice cream. With an A-Z of ingredients and, of course, a wine list from this land of vines!

    It is this quality that acclaimed chef and author Stéphane Reynaud captures so perfectly in his paean to traditional French cooking. Rustic and approachable, humorous and convivial, French Feasts features 299 recipes for beloved dishes like patés, gratins, savory tarts, and braised meats that are the essence of French weekend fare.From classic stews like navarin and boeuf bourguignon, to foie gras prepared six different ways, to crème brulée and gâteau Basque, the recipes come from all over France and even some former colonies (couscous is a national favorite). The book also includes beautiful, earthy photographs, whimsical illustrations, profiles of local producers, and fact-filled sidebars—a guide to cognac and Armagnac, how to make the perfect croissant, and much more—that evoke the considerable pleasures of the French table.

    For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes collected here represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked with ease and delight in our own kitchens. The Sunday Telegraph has called The Food of Italy, “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” “A glorious feast of a book, a splendid history, geography and cooking lesson rolled into one,” says the Financial Times.“Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, a memorialist, historian, ethnographer, anthropologist, essayist, poet.”-- Simon Schama“Claudia Roden’s The Food of Italy is one of the most used and loved books on our bookshelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks.”-- Ruth Rogers And Rose Gray, The River Café

    food goddess Lawson (Nigella Bites) presents her newest volume as an ode to summer, to freshness, and, in gray weather, to a time to "conjure up the sun, some light, a lazy feeling of having all the wide-skied time in the world to sit back and eat warmly with friends." Befitting a book of simply prepared summer dishes, Lawson takes her inspiration from such warm climes as southern Europe, the Middle East and southeast Asia. For starters, Lawson offers Grilled Eggplant with Feta, Mint and Chilli, where the ingredients are rolled inside the thinly sliced eggplant, and then moves on to Flatbread Pizzas, whose dough is made with za'atar, a mixture of thyme, sumac and sesame. Her pastas and salads are innovative and wonderfully fresh, such as Linguine with Chilli, Crab and Watercress; Watermelon, Feta and Black Olive Salad; or Shrimp and Black Rice Salad with Vietnamese Dressing. Main courses include Keralan Fish Curry with Lemon Rice, as well as Porchetta, which is chopped pork shoulder cooked with fennel, garlic and rosemary and sandwiched within a ciabatta roll. Winding down the meal, Lawson serves such cooling fare as Figs for a Thousand and One Nights, which are broiled and then pulled open until they look like "young birds squawking to be fed worms by their mommy" before they are drizzled with rose water, orange water and sugar. As viewers of her shows will notice, the book's photos-of both Nigella and the food-are just as cool and luscious as the recipes themselves.Copyright 2003 Reed Business Information, Inc.

    Born in the East. Raised in the East End. In keeping with its contemporary twist on authentic Thai cuisine (sometimes based on western ingredients), Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's as well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    Gordon will share all sorts of useful tricks and tips from his years as a professional chef, making this the only cookery course you'll ever need.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.