An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats—jalapeño pancakes, beans on toast, pasta for one—for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide.  And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large.

    This book's 100 recipes include many Caribbean favourites, often modernized with a delicious twist.

    It is my belief?and the point of this book?that this is the best recipe of all. A crab sandwich by the sea on a June afternoon; a slice of roast goose with apple sauce and roast potatoes on Christmas Day; hot sausages and a chunk of roast pumpkin on a frost-sparkling night in November. These are meals whose success relies not on the expertise of the cook but on the more basic premise that this is the food of the moment--something eaten at a time when it is most appropriate, when the ingredients are at their peak of perfection, when the food, the cook and the time of year are at one with each other.? ?Nigel Slater, "The Kitchen Diaries" Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. "The Kitchen Diaries" brings an especially personal ingredient to the mix, letting us glimpse his pantry, tour local farmers? markets with him, and savor even the simplest meals at his table. Recording twelve months in his culinary life, Slater shares seasonal dishes and the intriguing elements behind them. As someone who celebrates each visit to the cheese shop or butcher, he enthusiastically conveys the brilliant array of choices and encourages his view of food shopping as an adventure rather than a chore. A rainy day in February calls for a hearty stew; summertime finds him feasting on a lunch as simple as baked tomatoes with grated Parmesan. If an exotic mood strikes him, slow-roasted duck with star anise and ginger is in order. In "The Kitchen Diaries," Nigel interweaves his meditations on how food should be enjoyed and prepared with his delicious recipes. No matter the season, "The Kitchen Diaries" offers a year-round invitation to cook and dine with the world's most irresistible lover of food. BACKCOVER: Praise for Nigel Slater ?His writing could not be more palate-cleansing? his acidic riffs put you in mind of Nick Hornby, Martin Amis and Philip Larkin all at the same time.? ?"The New York Times" ?Nigel is a genius.? ?Jamie Oliver, author of "Jamie's Kitchen, The Naked Chef," and "Happy Days with the Naked Chef" ?unpretentious, delicious? ?Nigella Lawson, author of "How to Be a Domestic Goddess" ?The recipes sound uniformly delicious, rustic and tasty...but they?re also straight forward: easy to follow, easy to cook.? ?Independent on Sunday ?joyous? ?Guardian Weekend ?Slater wants his food, above all, to be uplifting. As a cookbook, "The Kitchen Diaries" succeeds brilliantly.? ?William Leith, "Observer" (London) ?it's a collection of scrumptious recipes, somehow written in such a way as to make your mouth genuinely water.? ?Rebecca Seal, "Observer" (London)

    But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 50 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure. “You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I’m sure of it.” —Matthew Dillon, James Beard Award–winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor

    She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes. In the span of one year. At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crépes, she realizes there’s more to Mastering the Art of French Cooking than meets the eye. With Julia’s stern warble always in her ear, Julie haunts the local butcher, buying kidneys and sweetbreads. She sends her husband on late-night runs for yet more butter and rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver. And somewhere along the line she realizes she has turned her kitchen into a miracle of creation and cuisine. She has eclipsed her life’s ordinariness through spectacular humor, hysteria, and perseverance.

    The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

    Under the aegis of the Goddess of Love, Isabel Allende uses her storytelling skills brilliantly in Aphrodite to evoke the delights of food and sex. After considerable research and study, she has become an authority on aphrodisiacs, which include everything from food and drink to stories and, of course, love. Readers will find here recipes from Allende's mother, poems, stories from ancient and foreign literatures, paintings, personal anecdotes, fascinating tidbits on the sensual art of foodand its effects on amorous performance, tips on how to attract your mate and revive flagging virility, passages on the effect of smell on libido, a history of alcoholic beverages, and much more.An ode to sensuality that is an irresistible blend of memory, imagination and the senses, Aphrodite is familiar territory for readers who know her fiction.

     If, sooner or later, we all face the prospect of eating alone, then Alone in the Kitchen with an Eggplant provides the perfect set of instructions. In this unique collection, twenty-six writers and foodies invite readers into their kitchens to reflect on the secret meals they make for themselves when no one else is looking: the indulgent truffled egg sandwich, the comforting bowl of black beans, the bracing anchovy fillet on buttered toast. From Italy to New York to Cape Cod to Thailand, from M. F. K. Fisher to Steve Almond to Nora Ephron, the experiences collected in this book are as diverse, moving, hilarious, and uplifting as the meals they describe. Haruki Murakami finds solace in spaghetti. Ephron mends a broken heart with mashed potatoes in bed. Ann Patchett trades the gourmet food she cooks for others for endless snacks involving saltines. Marcella Hazan, responsible for bringing sophisticated Italian cuisine into American homes, craves a simple grilled ham-and-cheese sandwich. Courtney Eldridge, divorced from a fancy chef, reconnects with the salsa she learned to cook from her cash-strapped mother. Rosa Jurjevics reflects on the influence of her mother, Laurie Colwin, as she stocks her home with salty treats. Almost all of the essays include recipes, making this book the perfect companion for a happy, lonely-or just hungry-evening home alone. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor-and, finally, recipes that require no division or subtraction.

    With the abundance of supermarket selections of prepackaged greens, you can create a restaurant-style salad―along with a fabulous dressing―in your own kitchen.Before bagged blends, a salad with four different types of lettuces was unheard of. Now there are more than fifty different combinations of lettuces, packaged in just the right size, from which to choose. Think beyond iceberg and romaine. The more than one hundred salads and dressings in Simply Salads are colorful, gourmet, and surprisingly simple to prepare. Whether you're looking for the perfect complement to a main dish or you want a salad that can stand as an entrée, you'll find the perfect salad, including such winners as: Asian Salad with Ginger Dressing and Wasabi Peas (page 4) Jalapeño Chicken Salad with Avocado Dressing (page 40) Crawfish Salad with Spicy Cajun Remoulade (page 106) Cheese Tortellini Salad with Sun-Dried Tomato Vinaigrette (page 172) Memphis Mustard Cole Slaw (page 223)

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Hilarious, touching, and always surprising, they cover everything from early adversity to career-making triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all abilities, and includes stories by such culinary giants as Ferran Adria, Mario Batali, Anthony Bourdain, Gabrielle Hamilton, Suzanne Goin, Eric Ripert, and more...

    In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

    Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with MOOSEWOOD, this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie's new TV series, and features 16 pages of color food photography, plus 5 new recipes and a new section on making fresh pasta at home. Available in January 2000

    Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.