Featuring easy-to-follow instructions and helpful hints, you can make any day a special occasion!

    But, if it's in you, if it's in your blood, kitchens are your happy place and food is as good for your soul as it is for feeding any appetite. Every nick of the knife, every burn and every ache and pain can go almost unnoticed and ultimately is more than worth it. At fifty, I could be better looking but I couldn't be more fulfilled."As her fiftieth birthday approached, the woman who taught America how to get dinner on the table, fast, started thinking, not just about what to make for dinner, but how her passion for food and feeding people developed over a lifetime. Where did it come from? How did it grow? Where will it take her next?Now, Rachael Ray reveals how her mother and Italian grandfather instilled in her a strong work ethic, problem solving skills, and overall love of cooking, and how her time as a dish washer and soda fountain girl shaped her work philosophy; why muggings at gunpoint (two!) eventually led to her career in television, and how competing (and winning) on Iron Chef turned out to be one of the hardest days of her life; plus tales of the friends she's made along the way, like Oprah, Michelle Obama, Jacques Pépin, and many others. Peppered throughout is her kitchen and life wisdom, along with her philosophy on how we can better serve the world and each other.The accompanying recipes range from all-time favorite recipes and meals to unexpected dishes like French cuisine, her endeavors into baking, and some of her husband John's tasty cocktails. They include: Bavette with Green Peppercorn Sauce Verte, Smoked Oysters with Lemon-Horseradish Mignonette, Mushroom and Chard Crostata, Brown Butter Balsamic Ravioli, Beet Arancini, Nduja Deviled Eggs, Stone Fruit Galette, Negroni Freeze, and a serious Porchetta. Plus favorite recipes for your pets!Complete with gorgeous food shots, personal collection photos, and Rachael's own hand-drawn illustrations, this is a revealing and intimate glimpse into Rachael's world and her every day inspiration.

    No wine snobbery here. This book�1/2s style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include innumerable details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; how to have a wine tasting; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities: �1/2�1/2an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.�1/2 �1/2William Rice, Food and Wine Columnist, Chicago Tribune . . . �1/2A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.�1/2 �1/2Jacques Pepin, cookbook author and TV chef

    Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.No writer has written more enthusiastically about food than A. J. Liebling. Between Meals: An Appetite for Paris, the great New Yorker writer's last book, is a wholly appealing account of his éducation sentimentale in French cuisine during 1926 and 1927, when American expatriates like Ernest Hemingway and Gertrude Stein made café life the stuff of legends. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating – or “feeding,” as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, the rich French dishes a test of his formidable appetite. is a classic account of the pleasures of good eating, and a matchless evocation of a now-vanished Paris.

     Understanding Your Slow Cooker Slow Cooker Breakfasts Appetizers Main Dinners Your Family Will Love Finish It All Off With Dessert Much, Much, More! Scroll to the top of the page and select the Buy Button Hurry! For a limited time you can download “Crockpot - 65 Delicious Crockpot Recipes For You And The Whole Family" for a special discounted price. Download your copy right now!

    Trillin knows that the search for good food requires constant vigilance particularly when outside the Big Apple. Not that Cincinnati and Houston and Kansas City (his hometown) lack magnificent places to eat—if one can resist the importunities of those well-meaning ignoramuses who insist on hauling you off to La Maison de la Casa House, the pride of local epicures too dumb to realize that the noblest culinary creations of the American heartland are barbecued ribs, fried chicken, hash browns and hamburgers. Trillin is ready to do battle for K.C.'s Winstead's as the home of the greatest burger in the USA. Generally, he advises, you will do fine if you avoid ""any restaurant the executive secretary of the chamber of commerce is particularly proud of."" Also, any restaurant with (ply)wood paneling and ""atmosphere,"" where the food is likely to taste ""something like a medium-rare sponge."" This then is not a celebration of multi-star ""restaurants"" but of diners, roadhouses, eateries—the kind that serve food on wax paper or plastic plates and to hell with Craig Claiborne. With tongue in stuffed cheek Trillin gives the finger to the food snobs, confessing his secret vices with fiendish glee and high good humor.

    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.

    The reader is caught up in the day-to-day lives of women like Sharifa, Latifa and Marzia, sharing their problems, dramas, the tears and the laughter: whether enjoying a good gossip over tea and fresh nan, dealing with a husband’s desertion, battling to save the life of a one-year-old opium addict or learning how to deliver babies safely. Mary Smith spent several years in Afghanistan working on a health project for women and children in both remote rural areas and in the city of Mazar-i-Sharif. Given the opportunity to participate more fully than most other foreigners in the lives of the women, many of whom became close friends, she has been able to present this unique portrayal of Afghan women – a portrayal very different from the one most often presented by the media.

    In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria—the family's homeland—with its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli, the food of celebration and happiness. Schenone discovers the persistent importance of place, while offering a perceptive voice on immigration and ethnicity in its twilight. Along the way, she gives us the comedies and foibles of family life, a story of love and loss, a deeper understanding of the bonds between parents and children, and the mysteries of pasta, rolled into a perfect circle of gossamer dough.

    Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining.

    Recollections of Farrar's father are prominent throughout the stories. Ultimately, it is music and musicians that are given the most space and the final word since music has been the creative impetus and driving force for the past 35 years of his life.In writing these stories, he found a natural inclination to focus on very specific experiences; a method analogous to the songwriting process. The highlights and pivotal experiences from that musical journey are all represented as the binding thread in these stories, illustrated throughout with photography from his life. If life is a movie, then these stories are the still frames.

    Toronto-born before becoming a dedicated New Yorker. As a child, on family visits to South Africa she developed a great love of the food. She also spent time in Spain and on an Israeli kibbutz.. Returning to North America, Simmons enrolled in culinary school and became a chef. Her love for writing led to a career in food journalism, and she became an editor at a food magazine. The author also writes of the devastation wrought by her elder brother's mental illness.

    Insisting that food need not be complicated to be delicious, she emphasizes the practical aspects of cooking and eating. More than 150 recipes from many countries are included, all bearing David's unmistakable personal touch. Always elegant and witty, her writing conveys her sense of season and place, as well as her passionate interest in food, its history, its myriad personalities, and its role in civilized society.

    . . [her books] are considered today to be the definitive books on island cooking."-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    He wanted to spawn enough sons for an infield, so he married the tallest woman in Columbus, Ohio. Molly came out first, but eventually her father's plan prevailed. Five boys followed in rapid succession and the youngest, Paul O'Neill, did, in fact, grow up to be the star right fielder for the New York Yankees. In Mostly True, celebrated food critic and writer O'Neill tells the story of her quintessentially American family and the places where they come together -- around the table and on the ball field. Molly's great-grandfather played on one of the earliest traveling teams in organized baseball, her grandfather played barnstorming ball, and her father pitched in the minor leagues, but after being sidelined with an injury in the war, he set his sights on the next generation. While her brothers raged and struggled to become their own men, Molly, appointed Deputy Mom at an age when most girls were playing with dolls, learned early how to be the model Midwestern homemaker and began casting about wildly for other possible destinies. As her mother cleaned fanatically and produced elaborate, healthy meals, Molly spoiled her bro-thers with skyscraper cakes, scribbled reams of poetry, and staged theatrical productions in the backyard. By the late 1960s, the Woodstock Nation had challenged some of the O'Neill values, but nothing altered their conviction that only remarkable achievement could save them. Mostly True is the uncommon chronicle of a regular family pursuing the American dream and of one girl's quest to find her place in a world built for boys. Molly O'Neill -- an independent, extraordinarily talented, and fiercely funny woman -- showed that home runs can be hit in many fields. Her memoir is glorious.