Hailed by the New York Times, Esquire, and the AtlanticMonthly as one of the best delicatessens in the country,Zingerman"s is a trusted source for superior ingredients — and anequally dependable supplier of information about food. Now, AriWeinzweig, the founder of Zingerman"s, shares two decades ofknowledge gained in his pursuit of the world"s finest foodproducts: oils, vinegar, and olives; bread, pasta, and rice;cheeses and cured meats; seasonings like salt, pepper, and saffron;vanilla, chocolate, and tea.

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

What happens when a four-star chef and a culinary minimalistdecide to join forces to create something different? They invent anew style that adapts to every occasion and every level of cookingexpertise. Simple to Spectacular introduces a unique conceptdeveloped by one of the world's top chefs, Jean-GeorgesVongerichten, and Mark Bittman, author of How to Cook Everythingand the New York Times's hugely popular column "The Minimalist."Ever since their award-winning collaboration on Jean-Georges:Cooking at Home with a Four-Star Chef, the acclaimed duo has beencooking up a repertoire of new dishes that can be prepared in anyof five progressively sophisticated ways. Simple to Spectacular features a total of 250 recipes in 50groups. Each group begins with a simple, elegant recipe--a fewingredients combined for maximum effect--followed by fullydetailed, increasingly elaborate variations. For example, a recipefor Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp andZucchini on Rosemary Skewers, G

Here is the first book all the great sauces of practical,workable system. Raymond Sokolov, the widely admired former FoodEditor of The first to point out that the hitherto mysterioussaucier's art, as practiced by the best restaurant chefs, is basedon what amounts to an elegant "fast food" technique. And this iswhat he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classicsauces (the "mother" sauces from which all others evolve: Brown,White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for useat a moment's notice... -- How to transform any of these basic put-away sauces, quicklyand easily, into the exact ones that French chefs are famous forand serve in the finest restaurants... -- How to prepare the classic dish for which each sauce istraditionally used, with suggestions for enhancing simpler fare(the recipes run the gamut from Duckling a la Bigarade to PoachedEggs Petit-Duc -- that i

Jean-Georges Vongerichten, chef and owner of 18 restaurantsaround the world, pioneered Asian-fusion cuisine and cooks thisfood better than anyone on the planet. In Asian Flavors ofJean-Georges, he presents dozens of recipes for reproducing thedishes that have made his restaurants--Vong, Spice Market, and66--the hottest dining destinations in New York City. Jean-Georges began his love affair with Asian food when he becamethe chef de cuisine at the renowned Oriental Hotel in Bangkok atthe age of twenty-three. His trips to the markets of Bangkoksparked a lifelong obsession with ingredients like ginger,lemongrass, curry pastes and powders, and all kinds of exoticfruits and vegetables. In 1992, when he came to New York to cook atLafayette in the Drake Hotel, he was the first to combine theflavors of Thailand with French technique. The restaurant was asensation, immediately earning four stars from the New York Times,and launching his dazzling career in the United States. In 1997, he opened an out

From the author of French Women Don't Get Fat, the #1 NationalBestseller, comes an essential guide to the art of joyful living—inmoderation, in season, and, above all, with pleasure. Together with a bounty of new dining ideas and menus, MireilleGuiliano offers us fresh, cunning tips on style, grooming, andentertaining. Here are four seasons' worth of strategies forshopping, cooking, and exercising, as well as some pointers forlooking effortlessly chic. Taking us from her childhood inAlsace-Lorraine to her summers in Provence and her busy life in NewYork and Paris, this wise and witty book shows how anyone anywherecan develop a healthy, holistic lifestyle.

American chef Jessica Theroux spent a year travelingthroughout Italy, cooking and talking with Italian grandmothers,learning their secrets and listening to their stories. The resultis a charming and authentic collection of recipes, techniques,anecdotes, and photographs that celebrate the rustic andsustainable culinary traditions of Italy’s most experienced homecooks. Cooking with Italian Grandmothers features the histories andmenus of fifteen grandmothers, each of whom welcomed Ms. Therouxinto their kitchens and pantries and shared both their favoritedishes and personal wisdoms. From the dramatic winter shores ifUstica to the blooming hills of Tuscany in spring, readers willjourney through Italy’s most divers regions and seasons, todiscover the country’s most delectable dishes, from the traditionalto the unexpected, and meet the storied women who make them. Part travel diary, part photo essay, part cookbook, Cooking withItalian Grandmothers features over 100 time-honored recipes, from

To read this book is not just to learn the proper preparationfor lasagna and risotto, but also to encounter the Medicis, towitness an opulent banquet for two, and to learn the fablessurrounding the origin of tortellini.

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

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

Embraces not only the marvels of French cooking but Frenchhistory, language, landscape, and customs as well. Here is Francefor the traveler, the chef, and the connoisseur of fine prose. Mapsand b w line drawings throughout.