City Tavern was the social, political, and economic center of late 18th-century Philadelphia. Called the “most genteel” tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.With more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites such as West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s recipe for chocolate mousse cake, and Thomas Jefferson’s own recipe for sweet-potato biscuits, this book’s recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!More than just a cookbook, City Tavern is a treasury of American history.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    Angelo Acquista began "prescribing" them recipes for nutritious and flavorful home-cooked meals prepared with ingredients key to the Mediterranean diet. The Mediterranean Family Table combines his medical experience and Sicilian roots to outline the guiding principles of the Mediterranean diet and takes it one step further with a collection of easy, wholesome, and delicious recipes the entire family will love.From purees made with fresh vegetables that will tempt the taste buds of bambini—and can serve as easy sides for the rest of the family—to recipes tailored to meet the special nutritional needs of children and seniors (highlighted by icons for easy reference), this well-curated collection of recipes will allow you to:Reinvent classic recipes by replacing mayonnaise and butter with heart-healthy olive oil in dishes like Mediterranean Potato Salad and Olive Oil Mashed Potatoes Discover good-for-you Mediterranean greens in kid-approved recipes like Orecchiette with Bread Crumbs and Broccoli Rabe, and Swiss Chard and Cannellini Beans alla Alessandra Create your own "Sunday Supper" family tradition with recipes like Quick and Easy Tomato Sauce and Mama's Meatballs with PastaThe Mediterranean Family Table contains a wealth of helpful information, including how to make healthier eating choices; instill good habits in kids that will last a lifetime; and buy, store, and cook ingredients fundamental to the Mediterranean diet. Anecdotes from Acquista's family history are woven throughout, as well as stories of growing up near the Mediterranean Sea, and the techniques he uses to incorporate what he learned from his Sicilian upbringing into his busy, landlocked, modern family life. Buon appetito!

    Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.

    . .Which comes first when mashing potatoes — the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one? Most of us don't have time to figure out the answers to questions like these. We need somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, the food editor of USA Weekend magazine, does just that. Painstakingly conducting test after test, Anderson arrives at not only the best recipe but frequently the most convenient and sensible one: • A simple formula for a stir-fry that can be varied with different combinations of meat, vegetables and sauces • French bread so easy it can be baked every day • Chicken pot pie for weeknights, made with convenient chicken breasts rather than a whole chicken • Macaroni and cheese as effortless as boxed, but three times as satisfying • Pizza dough that rises in just one hour or throughout the day • A cobbler that can be prepared with dozens of different fruits, making it 40 desserts in one.THE PERFECT RECIPE includes more than 150 recipes in all, with dozens of step-by-step illustrations of techniques, comparisons of products and useful tips.

    Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

    In Simple Cakes, Mary guides you step-by-step through the art of baking all kinds of cakes, biscuits and pastries.All 40 of Mary's baking recipes, which range from a classic Tarte Tatin to a sumptuous Sacher Torte, Lemon Drizzle Traybake and Devonshire Scones, use readily available ingredients. The recipes are accompanied by colour photographs at every stage to make this notoriously tricky area of cooking even easier. With clear, easy-to-follow methods, Mary Berry's fail-safe instructions guarantee even the novice cook excellent results every time.

    Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare--and savor--the delicious, subtle, and varied tastes of Mexico.In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors--and the culmination of Diana Kennedy's life's work.Organized by regions, Oaxaca al Gusto presents some three hundred recipes--most from home cooks--for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines--chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.

    Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    After a long day on air, Chris would often arrive home hungry and delight at the sight of a big pot of his wife Lorraine's soup on the burner. Lorraine may not be a professional cook, but you wouldn't know it from her soups!In fact, her soups were so good that Chris couldn't help but rave about them on-air. Before long, the show's fans were begging him to share his wife's wonderful recipes. Now, in Mr. Sunday's Soups, Lorraine Wallace shares a wide variety of soups that are sure to please the whole family.Includes 78 recipes and 40 beautiful full-color photosWith recipes such as Tortellini Meatball, Cuban Black Bean, Chicken Garlic Straciatella, and many moreThe perfect cookbook for fans of Fox News Sunday and great soups in generalFeatures a Foreword by Chris WallacePerfect as comfort food at the end of a long day at the office or the studio, these satisfying soups offer simple, wholesome solutions to the dinner doldrums.

      Julia Sherman loves salad. In the book named after her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble, Heirloom Tomatoes with Crunchy Polenta Croutons, or Flank Steak and Bean Sprouts with Miso-Kimchi Dressing. On the lighter end there are Grilled Hearts of Palm with Mint and Triple Citrus, Persimmon Caprese, and fresh Blood Marys. The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens.   Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity.

    In the six years since her first enormously successful vegetarian cookbook was published, there has been a huge increase in the number of people who choose not to eat meat. Linda's Kitchen, which contains over 200 delicious and inspiring new recipes, offers a blueprint for a vegetarian way of life but is also perfect for the thousands of people who are simply cutting down on meat for health reasons.The recipes have evolved from the kind of good food Linda cooks for her family and friends. They are simple to prepare and wonderful to eat. The dishes are healthy too: nutritionally well balanced and low in saturated fats. Many are suitable for vegans.For the newcomer to vegetarianism the seasonal menu-planning section, packed with ideas for different sorts of occasions - from family suppers to teenagers' parties, summer barbecues to a warming Sunday lunch - will show how easy it is to put together a vegetarian feast. The great recipes for Italian, Indian, Chinese and Mexican meals prove beyond a doubt that non-meat-eaters don't have to miss out on the fun of modern food.This is the cookbook for the way we are today!

    The restaurant’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce. Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.

    Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

    In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.