Ten years ago, Colbin's Food and Healing stood at theforefront of the food revolution, exploring the link between dietand health. In this anniversary edition, she provides updates onrecent dietary systems, including low-fat, food combining, andalternative medicine.

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.

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

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

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 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.

Now in paperback–the debut cookbook from the beloved Italiancook, restaurateur, and public television personality. Lidia Bastianich is famous for her Italian-American cooking, butthis cookbook–her first–captures the distinctive cuisine of hernative Istria, located on Italy’s northeastern Adriatic coast nearthe border of the former Yugoslavia. This book is also her mostpersonal; in addition to the recipes, she has included numerouspersonal stories, memories, and photographs from herchildhood. With La Cucina di Lidia, you can savor antipasti such as Polentawith Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice andpastas include Plum Gnocchi, Risotto with Squash Blossoms, andZucchini and Tagliatelle with Leek Sauce. Entrées feature fish(Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken withRosemary and Orange), meat (Stuffed Breast of Veal), and game (DuckRoasted with Sauerkraut). Desserts range from Chocolate ZabaglioneCake to Apple-Custard Tart. Here is an Itali

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.

James Beard was the "dean of American cookery" ( New YorkTimes ), and he put practically everything he learned aboutcooking into this single magnificent--now classic--cookbook. JAMESBEARD'S AMERICAN COOKERY includes more than fifteen hundred of hisfavorite and most successful recipes, as well as advice on dozensof cooking questions, from choosing meats and vegetables topreserving fruit and making real cheeseburgers. Acelebration of the roots of cooking in the American style, thisrepackaged edition features the original text and colorillustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy ofCooking , it is a standard reference no kitchen is completewithout.

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

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

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

BBQ-joint owner Lulu Taylor knows pretty much everyone inMemphis who loves ribs. But one person she'd rather not know isTristan Pembroke, a snooty pageant coach with a mean streak. Whenshe finds Tristan's dead body stuffed in a closet at a party, thepolice are suspicious- especially since Lulu's developed a tastefor being in the wrong place at the wrong time. Caught in asituation stickier than molasses, Lulu must clear her name, or riskgetting fried...

After five years atop the Skinny Bitch phenomenon, author KimBarnouin has grown as a cook, a nutritionist, and a mom. Now shedelivers the Ultimate cookbook that will be for everyone lookingfor a healthier way to feed themselves, their families, andfriends. Kims emphasis is on easy, and her kick-ass recipes featureseasonal produce (no fake meat or hard-to-find ingredients) andprovide a versatility of tastes and cuisines, from Mediterranean toCalifornia-fresh. With almost 150 recipes, full-color photos,complete nutritional breakdowns, and simple switch-outs for quickvariations, it will be the new gotta have" on any bookshelf.

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

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.

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."

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