Superbeans would have been a better name far these liNle gems,for no other common, widely used foodstuff provides as manybenefits as the humble saya bean. Common derivatives of the soyabean include the dairy substitutes soya milk, cream, cheese andyogurt; the meat substitutes tofu and textured vegetable protein(TVP), and other natural products such as miso, soy sauce, soyanuts and soya oil. The sheer versafifity of such a plant demandsexploitation, proving that it has great potential for a wide rangeof delicious recipes, Because of its high nutritional value,especially in terms of the protein it provides, soy can form anessential foundation for either a vegan or vegelarJan diet. And,being a good source of fibre, soy can also be used in combinationwith meat to provide the fibre that animal protein lacks. Anaverage daily intake of one ounce can substantially improve yourgeneral health, as well as offering the beneficial preventivepowers of its natural compound genistein. Whatever the nature of your eat

"Nothing beats the sweet aroma of freshty baked bread at thecrack of dawn, and oneof my indutgent pteasures is sitting downwitha coffee and biting into a sweet, crisp pastry straight out of theoven.

Although Barbara Lynch was born and raised in South Boston,not Tuscany, many critics believe her food rivals the best ofItaly. It has been praised by Bon Appetit, Food and Wine, andGourmet, and many more. Lynch's cuisine is all the more remarkablebecause it is self-taught. In a story straight out of Good WillHunting, she grew up in the turbulent projects of "Southie," wherepetty crime was the only viable way to make a living. But in a homeec class in high school, she discovered her passion. Through a mixof hunger for knowledge, hard work, and raw smarts, she graduallycreated her own distinctive style of cooking, mining Italian andFrench classics for ideas and seasoning them with imagination.The150 recipes in Stir combine sophistication with practicality.Appetizers like baked tomatoes and cheese and crisp, butterybrioche pizzas. Dozens of the artful pastas Lynch is famous for,such as little lasagnas with chicken meatballs, and potato gnocchiwith peas and mushrooms. Lobster rolls with aioli. Chicken wrap

In Jacques Pepin Fast Food My Way, the man who taught millionsof Americans how to cook shares the techniques he honed in the mostfamous kitchens of the world to show you how to create simple,special meals in minutes. In this companion volume to his newseries on public television, Jacques shows you how to creategreat-tasting dishes ranging from stunning salads such as Tomatoand Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar andShallot Sauce to his breathtaking Almond Cake with Berries, allspecial enough for company, yet easy enough for those weekdayevenings when you have no time. Fast food Jacques's way involves nocompromises in taste but saves you hours in the kitchen. HisInstant Beef Tenderloin Stew, for instance, not only is far fasterto make than traditional versions, but tastes brighter and fresher.With concise, clear directions, Jacques shares the secrets of hiskitchen. He teaches you how to season a salmon fillet perfectly andcook it in a low oven, right on the serving platter. You'l

She's taught us every facet of Italian cooking--fromtraditional and regional to seasonal and contemporary. She evenmade us fall in love with pasta again by opening us up to lighter,healthier versions that don't weigh us down. Now the Food Networkstar and bestselling author of "Everyday Pasta," Giada DeLaurentiis, takes us down a new path, sharing her love of food withclean, vibrant, simple flavors and bursts of bright colors thatlook as beautiful on the plate as they are delicious. Yes, you willstill find those fabulous recipes she remembers so fondly fromfamily meals, but you'll also find updated twists on classictrattoria favorites--California-inflected, hearty but notoverwhelming, and with the perfect balance of healthfulness andterrific flavor. Wouldn't you love a faster, lighter take on ossobuco (here made with turkey instead of veal), a salad with realsubstance (like one of cantaloupe, red onion, and walnuts), andfish that gets an Italian makeover by way of lots of fresh veggiesand accents such a

The Book of Tea was written by Okakura Kakuzo in the early20th century. It was first published in 1906, and has since beenrepublished many times. - In the book, Kakuzo introduces the termTeaism and how Tea has affected nearly every aspect of Japaneseculture, thought, and life. The book is noted to be accessibile toWestern audiences because though Kakuzo was born and raisedJapanese, he was trained from a young age to speak English; andwould speak it all his life, becoming proficient at communicatinghis thoughts in the Western Mind. In his book he elucidates suchtopics as Zen and Taoism, but also the secular aspects of Tea andJapanese life. The book emphasises how Teaism taught the Japanesemany things; most importantly, simplicity. Kakuzo argues that thistea-induced simplicity affected art and architecture, and he was along-time student of the visual arts. He ends the book with achapter on Tea Masters, and spends some time talking about Sen noRikyu and his contribution to the Japanese Tea Ceremony.

Isaac Mizrahi?s Mushroom Truffle Spaghetti, Carolina Herrera?sPommes Toupinel, Mark Ecko?s ?Adults Only? Chocolate Chip Cookies,Derek Lam?s Yellowtail Crudo, John Varvato?s Calaloo Soup ? foodcan be fashionable too! Published with the Council of FashionDesigners of America(CDFA) and with a foreword by Martha Sterwart,American Fashion Cookbook is a chic objet containing recipes andoriginal illustrations by more than 100 American designers.Brimming with color; flavor; and personality, here are the fashioncommunity?s favorite dishes and preparation tips. From theflirtatiousness of Strawberry Shortcake to the minimalism ofChocolate Ganache to the zip of Andalusian Gazpacho, here are allthe recipes a stylish soul needs to whip up a tasteful brunch, aromantic dinner, or simply prepare comfort food, in a collectiblevolume. Blank culinary-themed Proustian questionnaires that can befilled out by the hostess and guests appear at the back of the book? a fashionable hors d?oeuvre or digestive sure to add spice to

Since her debut on Food Network in 2002 with the hit programEveryday Italian, Giada De Laurentiis has been enticing Americanswith her updated twists on Italian favorites. Her dedication toease, healthfulness, and—above all else—flavor have won her apermanent place in the hearts of home cooks. In Giada at Home, sheshares a personal look into how she cooks for those dearest to her,with simple recipes inspired by her television show of the samename. Born in Italy, Giada was raised in Los Angeles by a gregariousItalian family. While her grandmother, aunt, and mother brought herup on generations-old recipes, Giada also became enamored with thebright and clean flavors of California’s abundant seasonal fruitsand vegetables. Giada at Home presents recipes from bothtraditions, all with Giada’s signature style. She shares classicItalian recipes passed down through the years, like cheese-stuffeddates wrapped in salty prosciutto, creamy risotto with the earthyand deep flavors of mushrooms and gorgonz

Starred Review. Turning the offices of National Public Radio into a sugar-dusted gastrolab, NPR producer Gray (of the news program All Things Considered) spent a year testing cake recipes on coworkers to find the most satisfying among them. The result is this eclectic but cohesive cookbook, with a gentle learning curve especially useful for novices. An untrained pastry chef herself, Gray begins with a basic, lemon-glazed sour cream pound cake (which she calls the "Man Catcher") that introduces several key baking techniques: creaming the butter and sugar, incorporating eggs, beating batter, and lining the pan. She increases the skill level gradually as she goes, moving on to bundt, layer, and fruit cakes, followed by trickier temptations like angel food cake and the spicy, molasses-rich Appalachian Stack Cake. Each recipe comes with the story of its origin, reception, and variants. Readers will spot many bold-faced culinary names like Paula Deen and Ina Garten, but also obscure sources like out-of-print cookbo

This book holds all the secrets to opening and running asuccessful inn. It gives you guidelines for choosing a profitablelocation and describes a day in the life of the average inn owner.You can find information about how to write up a business plan,what to include on you Web site, what "house rules" you need to setup to keep your guests and your investment safe, and how to useyour own personal touch to make your inn unique.

From "a great teacher and truly a master technician" (JuliaChild), a new cookbook full of faster-than-ever food, includingdozens of elegant "minute" recipes Jacques Pepin Fast Food My Waywas an immediate sensation, captivating cooks and critics, whocalled it "fabulous," "chic," and "elegant." Now America's firstand most enduring celebrity chef does himself one better, withrecipes that are faster, fresher, and easier than ever. OnlyJacques could have come up with dishes so innovative anduncomplicated. "Minute recipes": Nearly no-cook recipes fit forcompany: Cured Salmon Morsels, Glazed Sausage Bits Smashingappetizers: Scallop Pancakes, zipped together in a blender (10minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7minutes) Fast, festive dinners: Stuffed Pork Fillet on GrapeTomatoes (18 minutes) Stunning desserts: Mini Almond Cakes inRaspberry Sauce (15 minutes)

The best-selling author of "The Perfect Recipe" shares hersecret for dumping pounds without dieting—and the 250 recipes forher new way of eating. To millions of citizen cooks, Pam Andersonis a trusted friend who does all the work for them, testing andretesting until she arrives at the best version of classicfavorites and simple dishes for company. But gradually, Pam foundherself standing with the two thirds of Americans who are more thana few pounds overweight. Fed up with whipsaw cycles of losing andgaining, she vowed to change—but not if it involved dieting, hungerpangs, or saying no to the foods she loved. Complicated recipeswere out. She streamlined, creating meals as satisfying as they arequick—pizzas that take just thirty minutes, big-bowl combos, andgratifying snacks to forestall cravings. She discovered a fewsimple habits that make all the difference. Four years later, she’sstill maintaining her forty-pound weight loss. "The Perfect Recipefor Losing Weight and Eating Great" is a way to

"Chinese Cooking Made Easy" features a selection of over 40delicious Chinese dishes that are easy to prepare at home, and arelight and healthy too. Enjoy classic favorites like Pot StickerDumplings, Black Bean Sauce Noodles and Five Spice BeijingSpareribs. Clear recipes, step-by-step photographs and a glossaryof ingredients ensure fantastic results every time

Melanie Rehak always loved cooking, eating, and sharing foodwith loved ones. After reading the likes of Michael Pollan, EricSchlosser, and Wendell Berry, she tried to buy organic and localfoods. But upon the birth of her son, Jules, she realized that shewas responsible for feeding someone else, and she wanted to knowmore. Eating for Beginners details a year of discovering what itmeans to be an eater and a parent in today’s complicated world.Rehak harvested potatoes, milked goats, sorted beans, and worked ata small restaurant where she learned what to eat and why, that eventhe most dedicated organic farmers sometimes serve their childrenfrozen chicken fingers, and that we really can make peace with ourfood.

Chosen as one of the New York Times’s ten best books in the yearof its original publication, this collection immediately won acherished place among lovers of the tale and vaulted Calvino intothe ranks of the great folklorists. Introduction by the Author;illustrations. Translated by George Martin. A Helen and Kurt WolffBook

There is only one Harry’s Bar. Located on Venice’s CalleVallaresso, near the Piazza San Marco, this legendary restauranthas been, for five decades, the meeting place for artists, writers,royalty, maestros, divas, celebrities, the very rich, and lots ofordinary—but very wise—Americans and Europeans. Everyone from theWindsors and the Onassises and the Burtons to Cole Porter; ErnestHemingway, and Joan Crawford has come here for great food, finedrinks, and the incomparable ambiance. Now, to the delight of hislegions of customers, Arrigo Cipriani shares his favorite storiesabout Harry’s Bar and its secrets–and reveals for the first timehis treasured recipes for the restaurant’s most populardishes. Harry’s Bar above all, is a bar. Its distinctive mixed drinks werecreated by its founder, Arrigo’s father, Giuseppe Cipriani, andthey remain the social center of the establishment. Therefore,you’ll find careful instructions for making the world-famousBelini—the frosty, frothy combination of rose-c

There could be no more festive way to introduce Jewishchildren to their Jewish heritage than through the food associatedwith the holidays. And no better person to do it than Joan Nathan,whose great enthusiasm and knowledge have gained her a nationalreputation as the maven of the Jewish kitchen. Here are seventy child-centered recipes and cooking activitiesfrom around the world in which the entire family can participate.Covering the ten major holidays, each of the activities has adifferent focus--such as Eastern Europe, Biblical Israel,contemporary America--and together they present a vast array offoods, flavors, and ideas. The recipes are old and new, traditionaland novel--everything from hamantashen to pretzel bagels, chickensoup with matzah balls to matzah pizza, cheese blintzes tovegetarian chopped liver, hallah to halvah, fruit kugel to Persianpomegranate punch. First published in paperback in l988, The Children's JewishHoliday Kitchen has now been redesigned and contains 20 additionald

In this beautifully designed book, Ladurée presents us their lifestyle ideas. From breakfast to a formal dinner party, a brunch with friends, an elegant picnic, a family lunch, a snack, high tea, a romantic dinner or supper by the fire: ten themes, ten moments in the day for which Ladurée shares its advice and ideas for menus and table decoration. The book also includes ninety delicious recipes adapted by Ladurées chefs for the home chef.

For New York Times bestselling author Giada De Laurentiis,pasta has always been one of the great pleasures of the table: it’shealthy and delicious; it can be light and delicate or rich andhearty; it’s readily available and easy to prepare--everything youwant in a meal. And nothing satisfies a craving for Italian foodquite like it! In Everyday Pasta, Giada invites you to share herlove of this versatile staple with more than a hundred brand-newrecipes for pasta dishes, as well as for complementary sauces,salads, and sides tempting enough to bring the whole family to thedinner table. Without forgetting about the classics we all love, Giada makesthe most of the many varieties of pasta available to create recipesthat combine familiar flavors in exciting new ways. Although most of these dishes are all-in-one meals in themselves,Giada also supplies recipes for her favorite appetizers, sidedishes, and salads to round them out. Whether you’re looking for a simple summer supper that makes

Through recipes that use time-honored medicinalingredients, A Tradition of Soup provides a fascinating narrativeof the Southern Chinese immigrants who came to the United States inlarge numbers during the last half century, the struggles theyfaced and overcame, and the soups they used to heal and nourishtheir bodies. Following the Chinese approach to health, Teresa Chen, who wasborn into a family of food connoisseurs and raised by a gourmetcook, groups the recipes by seasons and health concerns accordingto Cantonese taxonomy: tong (simple broths, soups, and stews), geng(thickened soups), juk (rice soups or porridges), and tong shui(sweet soups), as well as noodle soups, wonton and dumpling soups,and vegetable soups. Also focusing on dahn (steaming) and louhfo(slow-cooking) soups associated with good health, the book featuresfresh, natural, and seasonal food. A Tradition of Soup highlightsrecipes that serve a wide range of purposes, from gaining orshedding weight to healing acne and prevent