Begin with the basics if your kitchen confidence needs a boost or go straight to the easy-to-follow recipes to make a new kind of meal where the approach is simple, the ingredients are fresh and the flavors are unforgettable. Complicated, time-consuming recipes and hard-to-get ingredients will become a thing of the past when The New Cook takes over your kitchen.

    

    Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.

    Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." —Alice Waters, from the foreword To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash. Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.

    At the age of 12, Louis Daguerre fell in love with women and light on the same day. Several decades later, the founder of modern photography invented a process that ignited 19th-century Paris and secured his wealth and fame. But the years following find him delusional and ill, racked with terrible fevers. Slowly dying from repeated exposure to mercury, the very means by which he was able to capture image and light, Daguerre is now convinced the world will soon end. Fashioning a "Doomsday List" of ten photographs he must take before "The End," perhaps none is more urgent that that of Isobel Le Fournier, the object of a youthful crush, lost to Daguerre years ago.Navigating the Paris streets with his friend Charles Baudelaire and a mysterious prostitute named Pigeon, Daguerre encounters a city awash in excess, cafes charged with the talk of revolution, and a countryside blanketed by the smell of gunpowder. As the search for his doomsday subjects intensifies and his health grows more precarious, Daguerre learns, quite improbably, that he may actually have one last chance at love.In The Mercury Visions of Louis Daguerre, Smith has fashioned a novel as beguiling as it is strange; an intoxicating blend of history and imagination. (Summer 2006 Selection)

    Is it even possible for the living and the dead to co-exist?

    John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.  Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt and goat's curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.

    After escaping from the Norfolk Island penal colony on a whaling ship, Bloodworth and his three fellow convicts are left on a remote southern island by a captain who promises to pick them up in a year's time.It will be many years before they see another ship.Durign that time four men, with nothing in common but a desire to escape and a need to survive, live together in cramped and freezing isolation. Slangam believes hard work will see them though, Toper puts his faith in the divine, Gargantua leans on his learning and Bloodworth watched – both his fellow felons and the inhospitable environment.Based on the true story of four convicts who spent more than nine years on the Snares Islands in the early years of the nineteenth century, Charlotte Randall's latest novel is a riveting, intelligent and powerful work of fiction.

    Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do. In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.

    In this style bible Gok breathes new life into your existing wardrobe, showing you how to transform the basics we all have into a fabulous new look.

    In this handsome new hardcover edition, home cooks will rediscover the recipes that made Julia Child America's undisputed expert on fine French cooking. With her signature devotion to culinary education, Julia Child takes her reader from novice to experienced chef through the essential techniques of her cuisine, from how to fry an egg to success with the most luscious and elaborate desserts. Julia Child remains the ultimate authority on French cooking in this country, and with this beautiful and accessible volume, her wisdom is available to all. The French Chef Cookbook features: *16 pages of photos illustrating Child's techniques *Bound-in ribbon marker for easy reference *Child's valuable notes on equipment and ingredients *Step-by-step recipes for such classic favorites as Coquilles Saint-Jacques, Boeuf Bourguignon, Hollandaise and Béarnaise sauces, Pots de Crème, and Chocolate Soufflé.

    Packed with practical advice, reassurance and simple yet effective techniques to help you deal with all the challenges that raising a toddler involves, Jo will give you the confidence and the know-how to raise a happy and contented toddler. She addresses common battlegrounds, such as mealtimes, dressing, sleeping and potty training, and takes you step-by-step through her tried-and-tested techniques to deal with them simply, patiently and effectively. Jo also offers guidance on how to plan your toddler's day hour by hour to ensure he or she is getting the right balance of stimulation and relaxation, offers support and guidance for working and single parents, and shows again and again that far from being an exhausting challenge, the toddler years are the most fun, entertaining and unique years to be cherished and enjoyed.

     Nothing can discourage a home cook quite like being unprepared—running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro and popular cookbook author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success. Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?” Recipe highlights include:  Roasted Sweet Potato Salad with Dried Cranberries and Pecans  White Bean and Country Ham Soup  Braised Chicken with Mushrooms and Grits  Pan-Seared Pork Chops with Drunken Peaches  Cheesy-Jalapeno Hushpuppies  Blackberry Skillet Cobbler

    From taking the plunge to tapping into the myriad homeschooling resources, parents will discover: -- The ten essential steps to homeschool success-- Curriculum options organized by grade level, religious preference, and Educational philosophy-- Help for homeschooling both challenged and gifted children-- Inspirational vignettes about successful homeschooling-- Resources for planning and record keeping -- and teaching tips galore!

    The Clean Eating Cookbook & Diet will change the relationship you have with food. Unlike a standard diet that you follow to reach a short-term goal, Clean Eating is a common sense strategy to achieve permanent and lasting good health, without depriving yourself of flavorful food, or feeling guilty after every meal. With a Clean Eating plan, you will understand which foods will be the best fuel your own body, and learn how the right kinds of food will allow you to feel more energetic than ever before. The Clean Eating plan does not require you to eliminate whole food groups or starve yourself. Clean Eating is about a lifetime of enjoying natural, unprocessed foods that taste good and nourish you, paving the way to a stronger, fitter body and mind. The Clean Eating Cookbook & Diet offers a sustainable path to a clean diet, with:* 105 delicious and easy Clean Eating recipes for every meal* The essential dos and don'ts of the Clean Eating plan* Tips on stocking your kitchen, clean cooking, and transitioning to a Clean Eating diet* A 14-Day Clean Eating Meal Plan and shopping list Clean Eating food lists, with a season-by-season outline of what to eat and when, what foods to avoid, and "super foods" to embraceThe Clean Eating Cookbook & Diet provides the essential tools to help you start Clean Eating, and achieve weight loss and sustain a more healthful lifestyle.