In this completely updated and expanded edition of herinternational bestseller, Jancis Robinson, one of the world's mostrespected wine authorities, offers an engaging introduction to theenjoyment of wine.

Whether your home is small or large, an apartment in the cityor a country cottage, it is a space that should be at oncebeautiful and livable. The key to that is managing the upkeepwithout feeling flustered. Until now, there has never been acomprehensive resource that not only tells how to care for yourhome and everything in it, but that also simplifies the process byexplaining just when. With secrets from Martha Stewart foraccomplishing the most challenging homekeeping tasks with ease,this detailed and comprehensive book is the only one you will needto help you keep your home looking its best, floor to ceiling, roomby room. In Martha Stewart’s Homekeeping Handbook , Martha shares herunparalleled expertise in home maintenance and care. Readable andpractical–and graced with charts, sidebars, illustrated techniques,and personal anecdotes from Martha’s decades of experience caring for herhomes–this is far more than just a compendium of ways to keep yourhouse clean. It covers everything from properly ex

Salmonella-tainted tomatoes, riots, and skyrocketing pricesare only the latest in a series of food-related crises that haveilluminated the failures of the modern food system. In "The End ofFood, "Paul Roberts investigates this system and presents astartling truth--how we make, market, and transport our food is nolonger compatible with the billions of consumers the system wasbuilt to serve. The emergence of large-scale and efficient foodproduction forever changed our relationship with food andultimately left a vulnerable and paradoxical system in place.High-volume factory systems create new risks for food-borneillness; high-yield crops generate grain, produce, and meat ofdeclining nutritional quality; and while nearly a billion peopleare overweight, roughly as many people are starving. In this vividnarrative, Roberts presents clear, stark visions of the future andhelps us prepare to make the necessary decisions to survive thedemise of food production as we know it.

Award-winning chef Nancy Silverton has conquered the gourmetworld as the original dessert chef at Spago and founder of thecelebrated La Brea Bakery. Her recipes are legendary, innovative,and delicious. However, in the last few years, there has been agreat shift in cooking toward the Home Meal Replacement (HMR),better known as “takeout.” It’s impossible to spend hours in thekitchen after a hard day’s work, so more people are buying preparedfoods and frozen meals, compromising taste for convenience.Realizing that people’s hectic workdays don’t afford everyone thetime to re-create her epicurean triumphs, Nancy has come up withthe perfect solution

America's favorite baker, Nancy Baggett, has been on a roadtrip around the country. Now she's back, with something for everydessert lover: the best pies, cakes, puddings, crisps, cookies, icecreams, and candies in the land. Many of her discoveries werelocally famous family secretsuntil now. They include a memorablysimple blueberry buckle from a Vermont bed-and-breakfast; a coconutchiffon cake from an island off the coast of Virginia that hasbecome a "destination dessert"; a never-before-revealed recipe forchocolate-dipped caramel candies, the fund-raising specialty of thewomen of an Episcopal church in New Mexico; and a sublime peachcobbler from a cook in the Ozarks. Baggett has tested and retestedevery recipe in her home kitchen to ensure that all cooks get thesame results. She has even included a chapter on easy gifts to makewith children, from "bars in a jar" (a homemade brownie mix) tofancifully decorated graham-cracker holiday cottages. Every recipein this lavishly photographed book comes with an

From the legendary editor who helped shape modern cookbookpublishing-one of the food world's most admired figures-comes thisevocative and inspiring memoir. Living in Paris after World War II, Jones broke free of blandAmerican food and reveled in everyday French culinary delights. Onreturning to the States she published Julia Child's Mastering theArt of French Cooking. The rest is publishing and gastronomichistory. A new world now opened up to Jones as she discovered, withher husband Evan, the delights of American food, publishing some ofthe premier culinary luminaries of the twentieth century: fromJulia Child, James Beard, and M.F.K. Fisher to Claudia Roden, EdnaLewis, and Lidia Bastianich. Here also are fifty of Jones'sfavorite recipes collected over a lifetime of cooking-each with itsown story and special tips. The Tenth Muse is an absolutelycharming memoir by a woman who was present at the creation of theAmerican food revolution and played a pivotal role in shapingit.

To coincide with the forthcoming 26-part PBS TV series,"Jewish Cooking in America with Joan Nathan", this companion volumeincludes all the recipes to be demonstrated on the shows--35 ofwhich have never before been printed. 100+ photos illustrations.

By now, you’ve heard of (and maybe tried) them all: thelow-carb diet, the grapefruit diet, the miracle diet . . . the listgoes on and on. Fad diets may promise a quick fix, but few deliverlasting results. If you’re like millions of other Americans, you’restill struggling to lose weight and get in shape—without harmingyour long-term health in the process. It’s time to leave behind the one-size-fits-all approach todieting. Now, the American Heart Association, the nation’s mosttrusted authority on heart-healthy living, introduces itsfirst-ever comprehensive weight-loss book. No-Fad Diet helpsyou create a personalized plan to lose weight in a healthful way.After a simple assessment of your current habits, you choose theeating and exercise strategies that best fit your needs. You’lllearn how to set realistic goals, eat well to lose extra poundssafely, and add physical activity to keep the weight off forgood. This book offers more than 190 delicious, all-new recipes,including Cream of Triple-Mush

Celebrated French chef Pierre Gagnaire offers 175 classicand yet refined recipes for everyday and special occasions, fromlazy brunches to midnight feasts. Revered for pushing theboundaries of taste and texture, Gagnaire transforms old favoriteswith a twist of originality in recipes designed for the casualcook. Four chapters include ideas for mealtimes and entertaining,from French Toast and Lemon-Rhubarb Marmalade to GrilledLine-Caught Bass to Bell Pepper Cocktails or Raspberries withParmesan. The creative recipes of this master chef will expand therepertoire of the home cook—novice or accomplished—and provide afresh, new home-dining experience

Having your friends over is no big deal when you have theperfect recipe, one that's not only foolproof but simple and thatfits into your hectic schedule. In her new cookbook, Pam Andersonshares nearly 200 perfectly convenient dishes, including * LacyCheddar Crisps -- An irresistible one-ingredient hors d'oeuvre,ready in 10 minutes. * Oven-Barbecued Pork -- Slow-cooked for 10 to12 hours. You literally make this one in your sleep. * Creamy BakedMacaroni and Cheese -- When kids are coming, why not serve the bestversion of their favorite? * Shish Kebabs -- Satisfy every guest,from vegetarians to carnivores, in the same meal. Six excitingflavoring pastes offer all the variety you need. * Easy BakedRisotto -- Elegant and effortless, with many sumptuous variations,including seafood and vegetarian. You socialize while it cooks. *Orange-Glazed Asparagus -- One of the most versatile side dishesimaginable. Ready in 8 relaxed minutes. * Molten Chocolate Cakes --15 minutes to oozy decadence. Every recipe comes with

A fascinating interpretation of how the body functions tomaintain good health and addresses all kinds of ailments withspecific nutritional approaches. A pioneering nutritionclassic.

The daughter of a British Foreign Service officer, MoiraHodgson spent her childhood in many a strange and exotic land. Shediscovered American food in Saigon, ate wild boar in Berlin, andlearned how to prepare potatoes from her eccentric Irishgrandmother. Today, Hodgson has a well-deserved reputation as adiscerning critic whose columns in the New York Observer were devoured by dedicated food lovers for two decades. A delightful memoir of meals from around the world—completewith recipes— It Seemed Like a Good Idea at the Time reflectsHodgson’s talent for connecting her love of food and travel withthe people and places in her life. Whether she’s dining on Moroccan mechoui , a whole lamb baked for a day over coals, orstruggling to entertain in a tiny Greenwich Village apartment, herreminiscences are always a treat.

The Surprising Power of Family Meals is the first book to takea complete look at a ritual that was virtually universal ageneration ago but has undergone a striking transformation. Nolonger honored by society as a time of day that must be set aside,some families see family supper as little more than a quaint relic.But others are beginning to recognize it as a lifeline – a way toconnect with their loved ones on a regular basis and to get moreenjoyment out of family life. The Surprising Power of Family Mealspresents stories, studies, and arguments from the fields ofpsychology, education, nutrition, family therapy, anthropology,sociology, linguistics, and religion. It provides examples offamilies and communities around North America responding creativelyto the pressures of a 24/7 world to share strategies for takingwhat is best from our past and transforming it to meet currentneeds.

Why do we overeat time and time again? Why do we make poordiet choices while we want to be healthy? What makes losing weightso difficult? These and many other vital questions are addressed in 12 Steps to Raw Foods in an open and sincere dialogue. Basedon the latest scientific research, Victoria Boutenko explains thenumerous benefits of choosing a diet of fresh rather than cookedfoods. This book contains self-tests and questionnaires that helpthe reader to determine if they have hidden eating patterns thatundermine their health. Using examples from life, the authorexplores the most common reasons for people to make unhealthyeating choices. Rather than simply praising the benefits of raw foods, this bookoffers helpful tips and coping techniques to form and maintain new,healthy patterns. Learn how to make a raw food restaurant card thatmakes dining with co-workers easy and enjoyable. Discover threemagic sentences that enable you to refuse your mother-in-law’sapple pie without offending her. Find out how to

From the Restaurant That Frank Sinatra Made Famous Of the thousands of restaurants in New York City, very fewwithstand the tests of time—and only one can lay claim to beingFrank Sinatra’s favorite. And where Frank went, his friendsfollowed—from close pals such as Tony Bennett and fellow RatPackers Dean Martin and Sammy Davis Jr. to the show-biz colleaguesthey brought in. Established nearly sixty years ago, Patsy’s has long been acelebrity favorite and a New York institution. Why? Great food,family friendliness, and a welcoming atmosphere that makes you feellike you’ve come home. And the fare is the classic southern Italiancuisine that’s become America’s comfort food: Mussels Arreganata,Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, VealMarsala, Shrimp Scampi, Tiramisù . . . a greatest hits ofNeapolitan-influenced dishes. And Patsy’s Cookbook provides more than recipes: also in the mixare anecdotes from family and friends, including the occasion whenPablo

Jeanne Rose is one of America's best known herbalists andKitchen Cosmetics is her most intimate guide to natural health andbeauty. Over 100 of Jeanne's favorite recipes and tips provide safeand simple applications created by Jeanne for her own family'sneeds. Based on common kitchen and garden ingredients - from yogurtto berries to rosemary - these lotions, creams, and othermoisturizers, masks, teas, toothpastes, deodorants, shampoos, andconditioners are easily prepared in the home. Shopping suggestions,herbal cosmetic techniques for the whole body, and fascinatingherbal lore make Kitchen Cosmetics a valuable and charming guide tonatural beauty and health care. Since its publication in 1978, Kitchen Cosmetics has become theleading title in home preparation of natural cosmetics. It is usedby apartment dwellers who buy herbs, gardeners who tend a few potsin sunny windows, and gardeners with spacious beds...a steadilygrowing number of people who want to 'take back' the pleasure ofworking with herbs themselves -

The extremes of American eating--our equal urges to stuff and tostarve ourselves--are easy to blame on the excesses of modernliving. But Frederick Kaufman followed the winding road of theAmerican intestine back to that cold morning when the firstfamished Pilgrim clambered off the Mayflower, and he discovered thealarming truth: We've been this way all along. With outraged witand an incredible range of sources that includes everything fromCotton Mather's diary to interviews with Amish black-marketraw-milk dealers, Kaufman offers a highly selective,take-no-prisoners tour of American history by way of the Americanstomach. Travel with him as he tracks down our earliest foodies;discovers the secret history of Puritan purges; introduces dietgurus of the nineteenth century such as William Alcott, whobelieved that "Nothing ought to be mashed before it is eaten";traces extreme feeders from Paul Bunyan to eating-contest champDale Boone (descended from Daniel, of course); and investigates ourblithe efforts to re-create

The sequel to the classic Mastering the Art of FrenchCooking Here, from Julia Child and Simone Beck, is the sequel to thecooking classic that has inspired a whole American generation tonew standards of culinary taste and artistry. On the principle that“mastering any art is a continuing process,” they continued, duringthe years since the publication of the now-celebrated Volume One,to search out and sample new recipes among the classic dishes andregional specialties of France—cooking, conferring, tasting,revising, perfecting. Out of their discoveries they have made, forVolume Two, a brilliant selection of precisely those recipes thatwill not only add to the repertory but will, above all, bring thereader to a yet higher level of mastering the art of Frenchcooking. This second volume enables Americans, working with Americaningredients, in American kitchens, to achieve those incomparableflavors and aromas that bring up a rush of memories—of lunch at acountry inn in Provence, of an eveni