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.

To coincide with the forthcoming 26-part PBS TV series,"Jewish Cooking in America with Joan Nathan", this companion volumeincludes all the recipes to be demonstrated on the shows--35 ofwhich have never before been printed. 100+ photos illustrations.

Book De*ionHave you ever wondered： * Why Asians love "Hello Kitty"？ * What the tattooed Chinese characters really say？ * How to achieve feng shui for optimum make-out sessions？ * Where Asian cuties meet the white guys who love them？ Then you'll laugh， you'll cry， you'll realize this book is better than a Broadway production of Cats when you read scenes that include： * twenty-something Lindsey Owyang mastering the intricacies of office voicemail and fax dialing * an authentic Chinese banquet where Number One Son shows off his language skills by speaking "Chinglish" * dating disasters with grandsons of Grandma's mahjong partners * the discovery that the real China looks nothing like the pavilion at Disney World * karaoke And all the while Lindsey is falling in lust with the "white devil" in her politically correct office. But will Grandma's stinky Chinese ointments send him running？ Or will Lindsey realize that the path to true love lies somewhere between the dim sum and the pepperoni pizza？

Seventy child-friendly recipes and cooking activities fromaround the world will draw the entire family into the spirit andfun of preparing Jewish holiday celebrations. Covering the tenmajor holidays, each of the activities has a different focus--suchas Eastern Europe, biblical Israel, contemporary America--andtogether they present a vast array of foods, flavors, andideas. The recipes are old and new, traditional and novel--everythingfrom hamantashen to pretzel bagels, chicken soup with matzah ballsto matzah pizza, fruit kugel to Persian pomegranate punch.

FROM ASIA'S MASTER chefs comes a selection of recipes which are both easy to prepare and delicious to eat. Savor the authentic flavors of dishes from all parts of Asia--from the spicy satays of Indonesia to the fragrant spring rolls of Saigon. Learn to prepare subtle and exciting foods using an array of exotic ingredients. The Food of Asia offers fascinating insights into the historical, geographic and cultural context of these recipes, enhancing your appreciation of these ancient cuisines. Anyone from the experienced cook to the novice can quickly prepare delicious meals by following the comprehensive, illustrated guide to ingredients, and helpful hints sections. Menus designed for a variety of occasions, from the casual family meal to a sophisticated dinner party, are also featured, as well as more than 200 stunning color photographs. Your voyage of culinary discovery begins here!

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

Breakfast is the most important meal of the day,but thedemands of everyday life often mean our morning feeds.are imited topouring cereal out of a box. No.more! From delicious homemade Dowerbars, protein smoothies and vitamin-oacked juices to exquisite eggdishes and fibre-rich muffins, the options in this collection aredesigned to be nutritious and fulfilling breakfasts that carry youthrough the morning alert, energised and sated.

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

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.

Go ahead. Get passionate about the food you eat. You don’t have to hide it. You can love food and lose weight atthe same time! The secret, which you’ll learn about in Love Foodand Live Well, is to know when to have carrot cake and when it’stime for just a carrot. For most dieters, food is the daunting factor that trips up ourbest intentions to lose weight and get fit. Let Chantel Hobbs teachyou that food is not the enemy! It’s our attitudes toward it thatdefeat us. Losing weight does not require being deprived of thefoods you love and being forced to eat boring, tasteless meals, andleft feeling hungry most of the time. Turn food into your ally byfollowing Chantel’s 80/20 rule: A full 20 percent of the time,splurge on the foods you love and incorporate them intocelebrations and social occasions. The remaining 80 percent of thetime, choose food on the basis of delivering maximum fuel for yourbody and ultimate health. Simply by having freedom in what you eat,you can train yourself in

From the Restaurant That Frank Sinatra Made Famous Of the thousands of restaurants in New York City, very fewwithstand the tests of time—and only one can lay claim to beingFrank Sinatra’s favorite. And where Frank went, his friendsfollowed—from close pals such as Tony Bennett and fellow RatPackers Dean Martin and Sammy Davis Jr. to the show-biz colleaguesthey brought in. Established nearly sixty years ago, Patsy’s has long been acelebrity favorite and a New York institution. Why? Great food,family friendliness, and a welcoming atmosphere that makes you feellike you’ve come home. And the fare is the classic southern Italiancuisine that’s become America’s comfort food: Mussels Arreganata,Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, VealMarsala, Shrimp Scampi, Tiramisù . . . a greatest hits ofNeapolitan-influenced dishes. And Patsy’s Cookbook provides more than recipes: also in the mixare anecdotes from family and friends, including the occasion whenPablo

Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation's most heralded coffee business hotshots—Counter Culture's Peter Giuliano, Intelligentsia's Geoff Watts, and Stump-town's Duane Sorenson. With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lat

Our long running romance with the cocktail is testament to the fact that everyone deserves a slice of decadence. Whether youre throwing a lavish black-tie affair, having a few drinks with friends, or curling up on the sofa with a glass of something comforting, you are sure to find just the right cocktail in this book. Each chapter covers a separate spirit and provides you with the most popular recipes together with a few new twists on classic cocktails. Cocktail recipes include:Vodka,Gin,Tequila,Rum,hiskey,Champagne,Nonalcoholic cocktails. From party drinks to everyday treats, 1001 Cocktails offers everything you need to know about cocktails.

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

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

Delicious, nutritious, tempting recipesfor every occasion. More than 140 ideas for healthy，scrumptiouspasta meals. Each recipe is accompanied by a beautiful colorphotograph,showing exactly how the finished dish will look.

When the sun is shining, who can resist a barbecue? What better way to spend quality time outside with family and friends. Everyone enjoys themselves--even the cook--and there are great dishes to suit all tastes. In fact, with such a variety of foods available you may struggle to find space for it all on the barbecue!

"Joan Nathan has created a masterful blend of food andculture. She takes her reader on an extraordinary journey throughthe history of the land of Israel and the development of modernIsraeli food. I was delighted to visit all the different ethniccommunities that have contributed to Israeli cuisine, and my mouthwatered just imagining the feast that Joan Nathan describes." --Teddy Kollek, former mayor of Jerusalem In this richly evocative book, Joan Nathan captures the spirit ofIsrael today by exploring its multifaceted cuisine. She delves intothe histories of the people already settled in this nearly barrenland, as well as those who immigrated and helped to quicklytransform it into a country bursting with new produce. It is adramatic and moving saga, interlarded with more than two hundredwonderful recipes that represent all the varied ethnic backgrounds.Every recipe has a story, and through these tales the story ofIsrael emerges. Nathan shows how a typical Israeli menu today might inclu

A delightful memoir of learning to eat superbly while remaining gluten free." —Newsweek magazine "Give yourself a treat! Gluten-Free Girl offers delectable tips on dining and living with zest–gluten-free. This is a story for anyone who is interested in changing his or her life from the inside out!" —Alice Bast, executive director National Foundation for Celiac Awareness "Shauna's food, the ignition of healthy with delicious, explodes with flavor—proof positive that people who choose to eat gluten-free can do it with passion, perfection, and power." —John La Puma, MD, New York Times bestselling co-author of The RealAge Diet and Cooking the RealAge Way "A breakthrough first book by a gifted writer not at all what I expected from a story about living with celiac disease. Foodies everywhere will love this book. Celiacs will make it their bible." —Linda Carucci, author of Cooking School Secrets for Real World Cooks and IACP Cooking Teacher of the Year,