Whether your home is small or large, an apartment in the cityor a country cottage, it is a space that should be at oncebeautiful and livable. The key to that is managing the upkeepwithout feeling flustered. Until now, there has never been acomprehensive resource that not only tells how to care for yourhome and everything in it, but that also simplifies the process byexplaining just when. With secrets from Martha Stewart foraccomplishing the most challenging homekeeping tasks with ease,this detailed and comprehensive book is the only one you will needto help you keep your home looking its best, floor to ceiling, roomby room. In Martha Stewart’s Homekeeping Handbook , Martha shares herunparalleled expertise in home maintenance and care. Readable andpractical–and graced with charts, sidebars, illustrated techniques,and personal anecdotes from Martha’s decades of experience caring for herhomes–this is far more than just a compendium of ways to keep yourhouse clean. It covers everything from properly ex

The rich culinary tradition of China is largely inspired by acalendar year filled with joyous occasions for eating, drinking andmaking merry. Food, fittingly enough, plays a leading role ineverything from festivals to reunions and weddings toanniversaries. The combination of flavors and symbols, such aswealth, happiness, luck, and prosperity, involved in many of thesedishes are a spiritual celebration and an earthly pleasure. In Chinese Feasts Festivals, author S.C. Moey assemblesfacts and fancies along with a collection of festival specialtiesthat every Chinese food lover will read and enjoy. Full ofdelicate, subtly-rendered illustrations, this exquisite and yetfunctional cookbook will inspire you to cook up a feast no matterwhat the occasion.

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.

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.

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

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

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

Americans are drinking more alcoholic beverages than ever, andalmost 30 percent of tipplers name wine as their drink of choice.Recent studies have touted the health benefits of wine-drinking. Sowhy is wine so intimidating? The sheer numbers and types of wines?The wine snobs with their arcane terminology? The French with theirinsufferable Frenchiness? Demystifying oenophilia and offering more than a few laughs alongthe way, Jennifer Rosen’s THE CORK JESTER?’S GUIDE TO WINE is acollection of fast, funny anecdotes and informative lessons sure toentertain both the vintage idiot and the savvy sipper. In the book’s introduction, Rosen offers a typically frankexplanation of her approach: "A wise winemaker told me, ‘Drinkingwine with a sommelier is like making love to a gynecologist: it’sbetter if they don?’t tell you everything they know.’ Instead, Ioffer a series of bite-sized stories; Trojan horses filled withfacts programmed to infiltrate and lodge in your brain, with noeffort on

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.

Today, Chef Eric Ripert carries on that tradition with dishessuch as Poached Halibut on Marinated Vegetables, Pan-RoastedGrouper with Wild Mushrooms and Artichokes, and Grilled Salmon withMushroom Vinaigrette. And, of course, there are the desserts forwhich Le Bernardin is also so well known--from ChocolateMillefeuille to Honeyed Pear and Almond Cream Tarts.

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

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

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

The perfect cookie for every occasion. Cookies are the treat that never disappoints. Whether you’rebaking for a party or a picnic, a formal dinner or a familysupper–or if you simply want something on hand for snacking–thereis a cookie that’s just right. In Martha Stewart’s Cookies, theeditors of Martha Stewart Living give you 175 recipes andvariations that showcase all kinds of flavors and fancies. Besidesperennial pleasers like traditional chocolate chip and oatmealraisin, there are other sweet surprises, including Rum RaisinShortbread, Peppermint Meringue Sandwiches with Chocolate Filling,and Lime Meltaways. Cleverly organized by texture, the recipes in Martha Stewart’sCookies inspire you to think of a classic, nostalgic treat withmore nuance. Chapters include all types of treasures: Light andDelicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues);Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, PeanutButter Swirl Brownies); Chunky and Nutty (Magic Blondies, T

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.

"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.

The only cookbook that explains how to create authentic Frenchdishes in American kitchens with American foods. Teaches the keytechniques of French cooking, permitting many variations on atheme. Over 100 instructive drawings.

In her hit Food Network show Everyday Italian , Giada DeLaurentiis shows you how to cook delicious, beautiful food in aflash. And here, in her long-awaited first book, she does thesame—helps you put a fabulous dinner on the table tonight, forfriends or just for the kids, with a minimum of fuss and a maximumof flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simplerecipes are incredibly quick and accessible, and also utterlymouth-watering—perfect for everyday cooking. And the book isfocused on the real-life considerations of what you actually havein your refrigerator and pantry (no mail-order ingredients here)and what you’re in the mood for—whether a simply sauced pasta or ahearty family-friendly roast, these great recipes cover everycontingency. So, for example, you’ll find dishes that you can makesolely from pantry ingredients, or those that transform lowlyleftovers into exquisite entrées (including brilliant ideas forleftover pasta), and th

Some of the most inspired (and acclaimed) Italian food in thecountry is served at Babbo Ristorante e Enoteca, Mario Batali’sflagship restaurant in the heart of New York City’s GreenwichVillage. Diners in this converted town house have come to expectinnovative flavors and artful presentations that make the most ofseasonal, local, and artisanal ingredients—all with a sensibilitythat is distinctly Italian. Now home cooks can re-create theseshowstopping dishes, just as they are served at the restaurant, towin raves of their own. The Babbo Cookbook is Mario’s biggest yet, filled with 150recipes that have redefined contemporary Italian cooking. Here forthe first time he shares such signature dishes as Mint Love Letterswith Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing hisunparalleled ability to reinterpret the Italian culinary traditionin a completely original way. Recipes for dozens of Babbo’srenowned antipasti, many based on fresh seasonal produce, arefollowed by an alluring col

With 12 pages of color photographs