But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition. Praise for Canning For a New Generation: "A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times

    This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

    The emphasis is very much on the type of cooking found in Italian homes rather than restaurants. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them, from the Tuscan bread soup Ribollita to main dishes such as Manzo in Tegame( Braised Beef Fillet) and Maiale al Latte(Pork Cooked in Milk) are vibrant with flavour, In addition, there are numerous recipes for Italian-inspired desserts, such as Zabaglione Ice Cream, Almond and Lemon Cake, and Grilled Peaches with Amaretto.

    In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California's Bay Area, where the familiar flavors of Bijan's mother's cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams. From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France's three-star kitchens and finally back to San Francisco, where she opened her own celebrated bistro, Bijan evokes a vibrant kaleidoscope of cultures and cuisines. And she shares thirty inspired recipes from her childhood (Saffron Yogurt Rice with Chicken and Eggplant and Orange Cardamom Cookies), her French training (Ratatouille with Black Olives and Fried Bread and Purple Plum Skillet Tart), and her cooking career (Roast Duck Legs with Dates and Warm Lentil Salad and Rose Petal Ice Cream). An exhilarating, heartfelt memoir, Maman's Homesick Pie is also a reminder of the women who encourage us to shine.

    The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.

    When we think of French cooking, we might picture a fine restaurant with a small army of chefs hovering over sauces for hours at a stretch, crafting elegant dishes with special utensils, hard-to-find ingredients, and architectural skill. But this kind of cooking bears little relationship to the way that real French families eat-yet they eat very well indeed. Now that the typical French woman (the bonne femme of the title) works outside the home like her American counterpart, the emphasis is on easy techniques, simple food, and speedy preparation, all done without sacrificing taste. In a voice that is at once grounded in the wisdom of classical French cooking, yet playful and lighthearted when it comes to the potential for relaxing and enjoying our everyday lives in the kitchen, Moranville offers 300 recipes that focus on simple, fresh ingredients prepared well. The Bonne Femme Cookbook is full of tips and tricks and shortcuts, lots of local color and insight into real French home kitchens, and above all, loads of really good food. It gives French cooking an accessible, friendly, and casual spin.

    From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

    Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

    The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration elevate this entertaining and essential kitchen resource for both beginners and accomplished home cooks.

    Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

    The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.With Spanish cooking at the forefront of today’s cuisine, this “exceptional book by the leading American authority on the foods of Spain” (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.

    Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    Here's the key to making delicious Japanese food at home tonight. People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so. Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate. In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.

    In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls.In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country.Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.