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

When restaurateur Keith McNally and co-chefs Riad Nasr and LeeHanson opened Balthazar in 1997, it immediately became one of thehottest restaurants in the country. Famous for its star-studdedclientele, a beautiful room in the chic SoHo neighborhood, andsuperbly executed food, Balthazar has been embraced by New Yorkersand visitors alike for its perfect evocation of a Frenchbrasserie. The Balthazar Cookbook captures that energy, that style, and thatcuisine, with recipes for the most-loved and most-accessible Frenchdishes: seafood ranging from the ultra-simple Moules à la Marinièreto more ambitious Bouillabaisse; chicken and game favorites thatinclude Coq au Vin and Cassoulet; red-meat classics such as BraisedShort Ribs and Blanquette de Veau; sides like the perfect FrenchFries or sublime Macaroni Gratin; and finales that include CrèmeBr?lée and Chocolate Pot de Crème. This is the best of Frenchcooking, from one of the best-loved French restaurants in thecountry.

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

"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.

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 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.

Small, luxurious and just a little bitwicked! With 300 chocolate recipes, there is sustenance enough hereto keep even the most depraved of chocoholics happy.

With 12 pages of color photographs

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

As the editor of the best-selling culinary icons MarthaStewart and Ina Garten (Barefoot Contessa), as well as such notedfood authorities as Diana Kennedy and Anne Willan, Roy Finamoreshaped many of the most popular and accessible cookbooks of ourtime. Finamore himself began cooking as a young boy, learning fromhis mother and Italian grandmother. Working alongside chefs tostreamline their recipes for the home cook, he has earned areputation as a stylish simplifier. In Tasty, he brings to bear thelessons from more than a decade spent at the pinnacle of the foodworld. The 200 deftly easy, unpretentious recipes show theinfluence of French and Italian traditions and are accompanied bymany tips and techniques from Finamore's abundant experience in thekitchen. Tasty offers ample testimony to the idea that a mealdoesn't need to be a showoff event to be uncommonly good.

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

One of the most respected chefs in the country, Paul Bertolliearns glowing praise for the food at California’s renowned Olivetorestaurant. Now he shares his most personal thoughts about cookingin his long-awaited book, Cooking by Hand. In this groundbreakingcollection of essays and recipes, Bertolli evocatively explores thephilosophy behind the food that Molly O’Neill of the New York Timesdescribed as “deceptively simple, [with] favors clean, deep, andlayered more profusely than a mille-feuille.” From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “TheWhole Hog,” Bertolli explores his favorite foods with the vividnessof a natural writer and the instincts of a superlative chef.Scattered throughout are more than 140 recipes remarkable for theirclarity, simplicity, and seductive appeal, from Salad of BitterGreens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish withSalsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab.Unforgettable desserts, such as Semifreddo of Peac

Everyone loves potatoes. This book transports cooks beyond theusual side dishes and introduces them to the secrets andspecialties of great chefs and cooks the world over. Finamore showshow to prepare spectacularly simple appetizers, including dips,chips, and showstopping cocktail potatoes made from a few ordinaryingredients. He presents dozens of soups and salads, including richSummer Vichyssoise and Herb Garden Potato Salad. There are morethan fifty main-dish possibilities, such as Sunday Lamb with ProperRoast Potatoes and Chicken Stuffed with Potatoes and ShiitakeMushrooms not to mention a sophisticated rendition of Shepherd'sPie. The potato turns up as the hidden ingredient in such breads asPotato Cheddar Bread with Chives and in such desserts as moistFarmhouse Chocolate Cake. Finamore shows how to master crisp steakfries, silky mashes, and sumptuous gratins. A bonus feature of thebook is the sweet potato, in dishes from a delightfully nostalgicBaked Sweet Potatoes with Marshmallow to an urbane Semi

This 'slurpelious' book will give you an insight into the worldof cocktails, be it on aperitifs, long drinks, mocktails or classicand frozen cocktails。

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

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

Fill your home with the fragrant smells of freshly bakedcookies-the ultimate comfort food.This beautifully illustrated bookis filled with more than330delectable recipes for cookies of everytyep,from the simplest of drop and refrigerator cookies,to the mostdceadent of brownies and tea cakes .Enjoy!

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

Here is the sequel to the great cooking classic. Each of thenew recipes is worked out step-by-step, with the clarity andprecision that are the essence of the first volume. 5 times as manydrawings as in Vol. I make the clear instructions even more so.