He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.

    It is for anyone who has found themselves staring at the shelves in their local sandwich chain or their work canteen with a growling stomach and sinking feeling.The Little Book of Lunch has clever approaches to classics making them easy for transportation; meals that taste delicious at room temperature; quickly assembled dishes for when you barely have five minutes; recipes for when the cupboards are bare. It includes:-Wholesome and Healthy salads like tabouleh-Indulgent and Decadent Dining like grilled halloumi, vegetable and avocado couscous-Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye -Store-cupboard snacks like spicy lentil and coconut soup-Sweet treats to bribe colleagues like salted caramel brownies

    It's a grind that wore down former Cookie magazine editors, Pilar Guzmn, Jenny Rosentrach, and Alanna Stanguntil they made it their mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks, inspiration, plans, and 100 go-to recipes. With 250 photographs, it's a visual toolkit of a book that gives every mom the ideas and strategies she needs to get a great family meal on the table night after night without losing her mind (or her sense of humor).

    In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

    By sharing tips, tricks and techniques with the QVC customers while equipping their kitchens with QVC’s professional Technique® and Blue Jean Chef® cookware, Meredith has helped people become comfortable in their kitchens. Now, in this cookbook, Meredith gives you a wide variety of delicious recipes for the pressure cooker, so you can get meals on the table in one third of the time it would normally take. Her recipes, tips, and techniques will help make any cook more Comfortable Under Pressure. With 125 recipes and over 100 tips and explanations, Blue Jean Chef: Comfortable Under Pressure will help you create delicious meals while becoming more versatile and at ease with your pressure cooker. Don’t let the pressure get to you! Get Comfortable Under Pressure!

    What you really need is an authoritative, encyclopedic source at your fingertips. The Men’s Health Big Book of Nutrition is the ultimate guide to shopping, dining, and cooking for bigger flavor—and a leaner body. It answers the ongoing demand for definitive information about the food we eat and taps into a readership hungry for final-word answers. Based on the same format as the hugely successful The Men’s Health Big Book of Exercises and filled with easy-to-swallow eating strategies—and backed by groundbreaking studies and interviews with the world’s most authoritative nutrition researchers—The Men’s Health Big Book of Nutrition will help you discover just how easy it is to unlock the power of food and stay healthy for life.

    market in two decades, Hiroko Shimbo Beitchman gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine.

    "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.

    No one pays you much heed; mostly you’re invisible as furniture. Yet you overhear a conversation here, and add a little gossip there. A writing desk lies open and you cannot help but read a paper. Then you find something, something you should not have found.Irrepressible Biddy Leigh, under-cook at the forbidding Mawton Hall, can’t wait to settle down with her sweetheart and set up her own tavern. But when her elderly master marries the young, enigmatic Lady Carinna, Biddy is unwittingly swept up into a world of scheming, secrets, and lies.Forced to accompany her new mistress to Italy, Biddy takes with her an old household book of recipes, The Cook’s Jewel, in which she records her observations. When she finds herself embroiled in a murderous conspiracy, Biddy realises that the secrets she holds could be the key to her survival – or her downfall . . . AN APPETITE FOR VIOLETS is an utterly compelling story of food, obsession and mystery, introducing a brilliant new voice in historical fiction.

    Charlie Trotter'¬?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'¬?s eponymous restaurant in Larkspur, California, has become a fine-dining destination, earning her international recognition for her cuisine.Experience the revelation of this dynamic cuisine in RAW, a landmark volume that pairs visionary chefs Trotter and Klein. The authors pay the ultimate tribute to the culinary heights that raw food can scale in such dishes as Broccoflower Couscous with Curry Oil; Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar; Bleeding Heart Radish Ravioli with Yellow Tomato Sauce; and Watermelon Soup with Sharlyn Melon Granit?©. Each recipe is complemented by a detailed wine pairing, conceived to heighten the tastes, textures, and aromas of the ensemble. Juices, a natural extension of the raw-food repertoire, are also featured in such soothing preparations as Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water.Artfully presented with Tim Turner'¬?s award-winning photography; healthful; and deeply satisfying, chefs Trotter and Klein'¬?s food celebrates ingredients in their glorious natural state. In such skilled hands, raw food is nothing short of a revolution in the the way we cook and eat.From the Trade Paperback edition.

    More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.

    Poole's is her master class in making the best foundational recipes and then turning these into exceptional sides, mains, and desserts--all inspired by the food at her James Beard award-winning restaurant, Poole's Downtown Diner. The ingredient-driven recipes range from beloved Southern favorites like Pimento Cheese, Buttermilk Fried Chicken with Hot Honey, and Dark Chocolate Pecan Pie to modern updates like Turnip Green Fritters with Whipped Tahini, the one-dish Pork Cassoulet with Pit Peas and Collards, and Zucchini Doughnuts with Marscapone.From the Hardcover edition.

    No longer just a building block for soups and sauces, bone broths are now being embraced for their innumerable health benefits, from cultivating a healthier gut to greater resistance to colds and other illnesses.  In Brodo, Marco shares the recipes for his flavorful, nutritious broths and shows how to serve them year round as well as incorporate them into recipes and as a daily health practice.  Perfect for stirring into a broth bowl or a pot of risotto, as a more gentle, supportive alternative to the afternoon caffeine fix, and an immunity and health booster any time, the homey bone broths in Brodo should be a part of every well-stocked pantry.

    From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world--from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.

    It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI2020 IACP Awards Finalist - Chefs & Restaurants2020 IACP Awards Finalist - Food Photography & StylingA comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California.Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award-winning food photographer.Makes an excellent gift idea for any pasta aficionado or avid Italian cook.