What's the secret to making foolproof friands? How do you bakethe perfect piped cookie dough pinwheel? And what puts the snap inthe very best ginger snaps? Find out in "Field Guide to Cookies", ahandy pocket reference to more than 100 cookie recipes, completewith the fascinating historical background (the first known recipefor brownies was published in the 1897 Sears, Roebuck Catalogue),season (April 9 is Chinese Almond Cookie Day), and helpful bakingnotes for each delicious variety, from traditional favourites tomore exotic concoctions from all over the world. Including drop,bar, piped, rolled, puffed, sandwich, savoury, and mouldedvarieties, every cookie is illustrated in glorious full colour,with step-by-step instructions on how to prepare, bake, serve, andstore your creations. Gooey, delicious, home-baked confections arejust minutes away with "Field Guide to Cookies" in your pantry!

Americans are drinking more alcoholic beverages than ever, andalmost 30 percent of tipplers name wine as their drink of choice.Recent studies have touted the health benefits of wine-drinking. Sowhy is wine so intimidating? The sheer numbers and types of wines?The wine snobs with their arcane terminology? The French with theirinsufferable Frenchiness? Demystifying oenophilia and offering more than a few laughs alongthe way, Jennifer Rosen’s THE CORK JESTER?’S GUIDE TO WINE is acollection of fast, funny anecdotes and informative lessons sure toentertain both the vintage idiot and the savvy sipper. In the book’s introduction, Rosen offers a typically frankexplanation of her approach: "A wise winemaker told me, ‘Drinkingwine with a sommelier is like making love to a gynecologist: it’sbetter if they don?’t tell you everything they know.’ Instead, Ioffer a series of bite-sized stories; Trojan horses filled withfacts programmed to infiltrate and lodge in your brain, with noeffort on

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

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

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.

For the Trigianis, cooking has always been a family affair–andthe kitchen was the bustling center of their home, where folksgathered around the table for good food, good conversation, and theoccasional eruption. Example: Being thrown out of the kitchenbecause one’s Easter bread kneading technique isn’t up to par. AsAdriana says: “When the Trigianis reach out and touch someone, wedo it with food.” Like the recipes that have been handed down forgenerations from mother to daughter and grandmother togranddaughter, the family’s celebrations are also anchored to thelife and laughter around the table. We learn how Grandmom YolandaTrigiani sometimes wrote her recipes in code, or worked frommemory, guarding her recipes carefully. And we meet Grandma LuciaBonicelli, who never raised her voice and believed that when peoplefight at the dinner table, the food turns to poison in thebody. Adriana Trigiani’s voice springs to life from the first page ofCooking with My Sisters, a collection of belove

Kathleen Daelemans's inspiring story is familiar to millionsof readers and TV viewers. After creating a new cuisine for one ofthe world's most luxurious spas, the Grand Wailea, in Maui, Hawaii,she earned rave reviews from the New York Times, Bon Apptit, theLos Angeles Times, and Esquire. In the process, she herself lost 75pounds, dropping all the way down from a size 22 to a trim and fitsize 8. Now she tells how she did it, sharing tips and favoriterecipes for her outrageously delicious food. Kathleen, who is afrequent contributor to NBC's Today Show, is also the author ofGetting Thin and Loving Food!

For this collection, unmatched in the field of dessertcookbooks, Richard Sax devoted more than a decade to searching outand perfecting 350 of the world's best and most beloved homedesserts. Everything the cook longs for is here: cobblers andcrisps, cakes and cookies, puddings and souffls, pies and pastries,ice creams and sauces. Extensive sidebars - profiles of cooks,engaging recollections of favorite desserts, quotations fromhundreds of literary works, and excerpts from fascinating oldrecipes - make this an indispensable, lively volume. Winner of aJames Beard Award and a Julia Child Award.