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

This isn't a diet book. This is a book about plates. And the twisted conspiracy that ismaking our country fat. FACT :: 95 percent of dieters regain the weight after fiveyears. FACT :: The average American dinner plate has grown from 9 inchesin diameter to 12 inches since 1970. FACT :: As a result, we’re now consuming more than 300 excesscalories per day. FACT :: Our bodies have kept pace growing with our plates. CURE :: A return to 9-inch dinner plates. Behold The 9-Inch "Diet."

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

A history of the landmark case of James Earl Gideon's fightfor the right to legal counsel. Notes, table of cases, index. Theclassic backlist bestseller. More than 800,000 sold since its firstpub date of 1964.

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

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

Lidia Bastianich, loved by millions of Americans for her goodItalian cooking, gives us her most instructive and personalcookbook yet. Focusing on the Italian-American kitchen—the cooking sheencountered when she first came to America as a youngadolescent—she pays homage to this “cuisine of adaptation born ofnecessity.” But she transforms it subtly with her light,discriminating touch, using the authentic ingredients, notaccessible to the early immigrants, which are all so readilyavailable today. The aromatic flavors of fine Italian olive oil,imported Parmigiano-Reggiano and Gorgonzola dolce latte, freshbasil, oregano, and rosemary, sun-sweetened San Marzano tomatoes,prosciutto, and pancetta permeate the dishes she makes in herItalian-American kitchen today. And they will transform for youthis time-honored cuisine, as you cook with Lidia, learning fromher the many secret, sensuous touches that make her foodsuperlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp

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.

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.

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.

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

Go ahead. Get passionate about the food you eat. You don’t have to hide it. You can love food and lose weight atthe same time! The secret, which you’ll learn about in Love Foodand Live Well, is to know when to have carrot cake and when it’stime for just a carrot. For most dieters, food is the daunting factor that trips up ourbest intentions to lose weight and get fit. Let Chantel Hobbs teachyou that food is not the enemy! It’s our attitudes toward it thatdefeat us. Losing weight does not require being deprived of thefoods you love and being forced to eat boring, tasteless meals, andleft feeling hungry most of the time. Turn food into your ally byfollowing Chantel’s 80/20 rule: A full 20 percent of the time,splurge on the foods you love and incorporate them intocelebrations and social occasions. The remaining 80 percent of thetime, choose food on the basis of delivering maximum fuel for yourbody and ultimate health. Simply by having freedom in what you eat,you can train yourself in

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!

What was eating them? And vice versa. In What the Great Ate, Matthew and Mark Jacob have cooked up abountiful sampling of the peculiar culinary likes, dislikes,habits, and attitudes of famous—and often notorious—figuresthroughout history. Here is food · As code: Benito Mussolini used the phrase “we’re makingspaghetti” to inform his wife if he’d be (illegally) dueling laterthat day. · As superstition: Baseball star Wade Boggs credited his on-fieldsuccess to eating chicken before nearly every game. · In service to country: President Thomas Jefferson, America’soriginal foodie, introduced eggplant to the United States and wrotedown the nation’s first recipe for ice cream. From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, thebite-size tidbits in What the Great Ate will whet your appetite fortantalizing trivia.

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.

After writing several award-winning health and nutritiontitles that have had great success in the UK, Nicola Graimes makesher debut in the US market with the first book to focus on childrenand brain power and the foods that truly can improve intelligenceand those that can hinder it. With her exciting positive twist onthe link between the food that children eat and their mentaldevelopment, Graimes offers parents new ways and reasons to givetheir children (from pregnancy through primary school) and theessential foods and nutrients they require. BRAIN FOODS FOR KIDS includes: -A clear and easy-to-follow introduction to the principles ofgood childhood nutrition and information on all the latest scienceon brain-boosting foods -Practical, kid-tested advice on incorporating the essentialfoods into a child-friendly diet -Special "brain-box" features to explain the health-giving,mind-boosting properties of each of the featured dishes -Teaches how

This groundbreaking collection encompasses both sweet and savoryfavorites: yeast breads and quick breads, layer cakes and loafcakes, doughnuts and fruit desserts, pies and simple pastries.Taking as his starting point 1796, the year the first Americancookbook was published, Greg Patent, an accomplished baker, hasmined sources from across the country for exemplary baking recipesby and for home cooks. Perusing old cookbooks, journals, andhandwritten diaries from libraries and private archives, he hasskillfully recreated treasured recipes or used them as inspirationfor his own thoroughly up-to-date creations. Included arehistorical finds like the original Parker House Rolls; Lindy'sCheesecake, from the world-famous New York restaurant; and asensationally easy butterscotch cake that won a national bakingcontest in 1954. Here as well are hundreds of contemporarystandouts, such as Malted Milk Chocolate Layer Cake,Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler,and Raised Potato Doughnuts.

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

Comprehensive. Friendly. Indispensable. With more than 250simple and delicious recipes. No doubt about it, fish is a cook'sdream. Fast. Low in fat, versatile, and healthful, it's even brainfood. No other fish cookbook contains such a comprehensiveselection of approachable, contemporary recipes. It's written by apair of experts: a nationally known three-star seafood chef whosetrue passion is teaching home cooks, and an award-winning writerand sought-after food authority. Arranged for the cook's completeconvenience, Fish without a Doubt encompasses chapters on all thetechniques of fish cookery--from poaching to grilling tosauteing--as well as on all the most popular seafood dishes--fromappetizers, to soups and salads, to burgers and pasta. The recipesrange from updated versions of classics (Trout Almondine, Linguinewith Clams, Jumbo Lump Crab Cakes) to the latest favorites (SteamedBlack Bass with Sizzling Ginger, Tuna Burgers with Cucumber Relish,Thai-Style Mussels). It includes slews of quickies for wee

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

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