In this completely updated and expanded edition of herinternational bestseller, Jancis Robinson, one of the world's mostrespected wine authorities, offers an engaging introduction to theenjoyment of wine.

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

"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.

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.

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

Perfectly pristine ingredients, combined sensibly and cookedproperly, are the unmistakable hallmarks of the best Italian food.Chef Mario Batali, known to fans far and wide as "Molto Mario" fromhis appearances on television's Food Network and as chef of NewYork's much-loved Pó restaurant, has elevated these simpleprinciples to fine art, creating innovative new fare that paystribute to traditional Italian home cooking in a distinctly modernway. Now, for the first time, more than 200 of his irresistiblerecipes for fresh pastas, sprightly salads, grilled dishes, savoryragus, and many others are gathered in Simple Italian Food, acelebration of the flavors and spirit ofItaly. Mario draws inspiration for his distinctive dishes from the two"villages" that have left their stamps on his cuisine: BorgoCapanne, the tiny hillside village in Northern Italy where he livedand cooked for several years, and New York's Greenwich Village,where he has ready access to bountiful produce and outstandingartisan-made

Lucky Peach is a journal of food writing, published on aquarterly basis by McSweeney's. It is a creation of David Chang,the James Beard Award-winning chef behind the Momofuku restaurantsin New York, Momofuku cookbook cowriter Peter Meehan, and ZeroPoint Zero Production--producers of the Travel Channel's EmmyAward-winning Anthony Bourdain: No Reservations. The result of this collaboration is a melange of travelogue,essays, art, photography, and rants in a full-color, meticulouslydesigned format. Recipes will defy the tiredingredients-and-numbered-steps formula. They'll be laid outsensibly, inspired by the thought process that went into developingthem. The aim of Lucky Peach is to give a platform to a brand offood writing that began with unorthodox authors like Bourdain,resulting in a publication that appeals to diehard foodies as wellas fans of good writing and art in general. What's inside? -David Simon, creator of The Wire and Treme, remembers his fathervia pickles and cream. -Jonathan Gold and Robert Siets

Revised edition of the classic cookbook, originally publishedin 1961. --This text refers to an out of print or unavailable edition ofthis title.

The Chamberlain family spent a dozen blissful years in preWorld War II France, with their beloved cook, Clementine, learningthe gustatory pleasures of snail hunting in their backyard andbottling their own wine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new homefor herself in Marblehead, Massachusetts, where she introduced theinitially suspicious Yankees to the pleasures of la cuisine debonne femme. First published in 1943, Clementine in the Kitchen isa charming portrait of a family of gastronomic adventurers, and amouth-watering collection of more than 170 traditional Frenchrecipes. This Modern Library Food series edition includes a newIntroduction by Jeffrey Steingarten, food critic for Vogue andauthor of The Man Who Ate Everything, winner of the Julia ChildBook Award.

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.