"Short Sweet" is all about instant gratificiation. Usingordinary ingredients (seven ingredients or less) and radicallystreamlined techniques, James Beard Award winner Melanie Barnardshows how to make elegant desserts in less than thirty minutes.From fruit desserts to mousses and puddings, to cakes and cookies,to frozen desserts, and even to candies for gift giving, all yourfavourites are hers: Baked Fudge Cake, Strawberry Cream Shortcakes,Chocolate Thin Mint Triangles, Country Apple Tart, ScotchButterscotch Sauce, Broiled Peach Crunch, plus 150 more.

Anne Casale invites you into her kitchen to share the specialsecrets behind hundreds of home-style recipes that have been partof her family's heritage for years and years. A second-generation Italian American and the head of her owncooking school, she takes you by the hand and shows you how to makeher father's succulent veal roast, her Nonna Louisa's very ownhomemade pasta, savory soups based on her mother's perfect broth,sumptuous desserts from her pastry-chef father-in-law, and scoresof her own wonderful originals. Best of all, she explains therecipes so carefully and clearly that you are sure to start yourown new tradition of delicious Italian Family Cooking -- Clam-Stuffed Mushrooms -- Melt-in-Your-Mouth Fried Mozzarella -- Linguine with Tomato-Garlic Sauce -- Penne with Mushrooms and Prosciutto -- Delectable Five Layer Pasta Pie -- Pan-Fried Lamb Chops with Lemon Juice -- Chicken Legs Stuffed with Sausage and Scallions -- Fillets of Sole

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

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)

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

Widely recognized as one of the fathers of New Americancuisine, Jonathan Waxman became a mentor to hundreds of chefs onboth coasts. Here he shows you how to flex your culinary muscleswhile having fun in the kitchen. A Great American Cook presentsWaxman's finest dishes the way he makes them at home. They includethe Red Pepper Pancakes with Corn and Caviar that he created whenhe ran the kitchen of Alice Waters's Chez Panisse, his famousGrilled Chicken with JW Fries, and a homey Pizza with Bacon,Scallions, Parmesan, and Tomato that's a family weeknight favorite.His combinations are simple but unexpected, exuberant but down toearth. Many of the dishes juxtapose contrasting flavors andtextures, pairing cool beef carpaccio with warm potato salad, softcrab cakes with crunchy slaw, or whole wheat pasta with spicyclams. Other recipes, such as Shrimp BLT, Crispy Chicken and GoatCheese Burritos, and Gingerbread with Brandied Plums, arefree-spirited plays on classics. Waxman shows how to producemagnificent food fr

"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

With 12 pages of color photographs

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.

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

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.

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.

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

Drawing inspiration from the rich curry traditions around theworld, Nancie McDermott provides more than 100 intriguing recipesfrom Thailand, India, Malaysia, Jamaica, Africa, and the UnitedStates. Every recipe can be as easy or complexly flavored as youwant, for each can be made with convenient store-bought currypowder or with authentic homemade herb and spice blends. Includes:Cheddar Curry Bites - Spicy Peanut Chicken Soup West African Style- Thai Grilled Chicken with Sweet and Spicy Garlic Sauce -Singapore Curry Noodles with Green Peppers and Shrimp - Green PeaCurry with Fresh Paneer Cheese - Indonesian-Style Rice Pilaf -Ginger Pear Chutney

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

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.

Rao's, the hundred-year-old restaurant with a mere ten tablestucked in a corner of East Harlem in what was once a legendaryItalian neighborhood, is one of the most sought-after restaurantsin all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Timescalls its "exquisitely simple Italian cooking" from traditionalrecipes,many as old as Rao's itself. You may not get a table atRao's, but now with this book you can prepare the best Italianhome-style food in the world in your own kitchen. Here for thefirst time are recipes for all of Rao's fabulous classics--itsfamous marinara sauce, seafood salad, roasted peppers with pinenuts and raisins, baked clams, lemon chicken, chicken scarpariello,and on and on. The recipes are accompanied by photographs that re-create Rao'smagic and testimonials from loyal Rao's fans-- from Woody Allen to Beverly Sills. Here too is a brief history ofthe restaurant by Nicholas Pileggi and a Preface by DickSchaap.