Spago's pastry chef to the stars and author of the James BeardAward-winning Secrets of Baking shares the recipes that propelledher to the top of her profession Night after night at Spago inBeverly Hills, Sherry Yard dazzles the powerful, rich, and famouswith incredible desserts. Her marvelous confections have won overpatrons from Madonna to Frank Sinatra. Now the country's premierpastry chef reveals the recipes that have made her a star in herown right and won her two coveted James Beard Awards. Desserts bythe Yard begins with inspirations from Yard's childhood, such as MyFavorite White Birthday Cake with Chocolate and Butter FudgeFrosting, and culminates in the spectacular creations she makesevery year for the Academy Awards. Included here are some of Yard'smost famous recipes: the slinky crcme brulee she perfected when sheworked at New York's Rainbow Room, the coffeecake that made CamptonPlace Hotel San Francisco's most popular breakfast spot, and thesouffleed crcme fraiche pancakes with strawberry sauce s

Clotilde Dusoulier is a twenty-seven-year-old Parisian whoadores sharing her love of all things food-related—recipes,inspirations, restaurant experiences, and above all the pleasure ofcooking with the fresh ingredients found in her local Montmartreshops. But her infatuation with food was born not in her mother’sParisian kitchen, but in San Francisco, where she moved aftercollege and discovered a new world of tastes. When she returned toher beloved France, her culinary exploits inspired her popular andcritically acclaimed blog, ChocolateandZucchini.com. In her first book, Dusoulier provides a glimpse into the life ofa young Parisian as she savors all that the city has to offer andshares her cooking philosophy in the form of more than 75 recipesthat call for healthy ingredients (such as zucchini) and moreindulgent tastes (such as chocolate). The Los Angeles Times callsher recipes "simple, charming, and fun." Appetizers such as Cumin Cheese Puffs, sandwiches and tarts likeTomato Tatin, sou

Few chefs in America have won more acclaim than Suzanne Goin,owner of Lucques restaurant. A chef of impeccable pedigree, she gother start cooking at some of the best restaurants in theworld–L’Arpège. Olives, and Chez Panisse, to name a few–placeswhere she acquired top-notch skills to match her already flawlessculinary instincts. “A great many cooks have come through thekitchen at Chez Panisse,” observes the legendary Alice Waters, “ButSuzanne Goin was a stand-out. We all knew immediately that one dayshe would have a restaurant of her own, and that other cooks wouldbe coming to her for kitchen wisdom and a warm welcome.” And come they have, in droves. Since opening her L.A. restaurant,Lucques, in 1998, Goin’s cooking has garnered extraordinaryaccolades. Lucques is now recognized as one of the best restaurantsin the country, and she is widely acknowledged as one of the mosttalented chefs around. Goin’s gospel is her commitment to thefreshest ingredients available; her way of comb

Lasting weight loss doesn’t come from following extreme dietsor quick-fix fads. Being able to lose weight and keep it off comesfrom choosing the lifestyle habits that make sense for you in thelong term. If, like millions of other Americans, you are strugglingto lose weight, this second edition of the American HeartAssociation No-Fad Diet will show you how to find just the rightcombination of attitude, eating, and exercise to achieve your goalsin an effective and healthy way. Updated with the latest information on nutrition science andweight management, No-Fad Diet leads you through an assessment ofyour current eating and exercise habits and then helps you create apersonalized program to fit your weight-loss needs and yourlifestyle, instead of you having to follow a one-size-fits-allapproach to dieting. This new edition also offers nearly 200 delicious, low-calorierecipes, including 50 brand-new dishes. You can lose weight whileenjoying: - Lemon-Ginger Trail Mix - Creamy Brocco