Spago's pastry chef to the stars and author of the James BeardAward-winning Secrets of Baking shares the recipes that propelledher to the top of her profession Night after night at Spago inBeverly Hills, Sherry Yard dazzles the powerful, rich, and famouswith incredible desserts. Her marvelous confections have won overpatrons from Madonna to Frank Sinatra. Now the country's premierpastry chef reveals the recipes that have made her a star in herown right and won her two coveted James Beard Awards. Desserts bythe Yard begins with inspirations from Yard's childhood, such as MyFavorite White Birthday Cake with Chocolate and Butter FudgeFrosting, and culminates in the spectacular creations she makesevery year for the Academy Awards. Included here are some of Yard'smost famous recipes: the slinky crcme brulee she perfected when sheworked at New York's Rainbow Room, the coffeecake that made CamptonPlace Hotel San Francisco's most popular breakfast spot, and thesouffleed crcme fraiche pancakes with strawberry sauce s

Celebrated French chef Pierre Gagnaire offers 175 classicand yet refined recipes for everyday and special occasions, fromlazy brunches to midnight feasts. Revered for pushing theboundaries of taste and texture, Gagnaire transforms old favoriteswith a twist of originality in recipes designed for the casualcook. Four chapters include ideas for mealtimes and entertaining,from French Toast and Lemon-Rhubarb Marmalade to GrilledLine-Caught Bass to Bell Pepper Cocktails or Raspberries withParmesan. The creative recipes of this master chef will expand therepertoire of the home cook—novice or accomplished—and provide afresh, new home-dining experience

With 12 pages of color photographs

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.

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

As the chef and owner of the acclaimed Blue Ginger restaurantin Wellesley, Massachusetts, and an Emmy award-winning televisionpersonality, Ming Tsai has become the standard-bearer of East-Westcuisine, the innovative blending of Eastern flavors and techniqueswith Western ingredients and presentations. Now, in Simply Ming, he presents a breakthrough technique forbringing East-West flair to everyday cooking, making it possible totransform a handful of fresh ingredients into a delicious meal in amatter of minutes. The genius of Simply Ming is a versatile arrayof master recipes—intensely flavored sauces, pestos, salsas,dressings, rubs, and more that eliminate much of the last-minuteprep work. So sophisticated dishes such as Tea-Rubbed Salmon withSteamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops,and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks canbe on the table in less than 30 minutes. Even casual dishes such as spaghetti, burgers, fried calamari,and chicken wing

Having your friends over is no big deal when you have theperfect recipe, one that's not only foolproof but simple and thatfits into your hectic schedule. In her new cookbook, Pam Andersonshares nearly 200 perfectly convenient dishes, including * LacyCheddar Crisps -- An irresistible one-ingredient hors d'oeuvre,ready in 10 minutes. * Oven-Barbecued Pork -- Slow-cooked for 10 to12 hours. You literally make this one in your sleep. * Creamy BakedMacaroni and Cheese -- When kids are coming, why not serve the bestversion of their favorite? * Shish Kebabs -- Satisfy every guest,from vegetarians to carnivores, in the same meal. Six excitingflavoring pastes offer all the variety you need. * Easy BakedRisotto -- Elegant and effortless, with many sumptuous variations,including seafood and vegetarian. You socialize while it cooks. *Orange-Glazed Asparagus -- One of the most versatile side dishesimaginable. Ready in 8 relaxed minutes. * Molten Chocolate Cakes --15 minutes to oozy decadence. Every recipe comes with

America's favorite baker, Nancy Baggett, has been on a roadtrip around the country. Now she's back, with something for everydessert lover: the best pies, cakes, puddings, crisps, cookies, icecreams, and candies in the land. Many of her discoveries werelocally famous family secretsuntil now. They include a memorablysimple blueberry buckle from a Vermont bed-and-breakfast; a coconutchiffon cake from an island off the coast of Virginia that hasbecome a "destination dessert"; a never-before-revealed recipe forchocolate-dipped caramel candies, the fund-raising specialty of thewomen of an Episcopal church in New Mexico; and a sublime peachcobbler from a cook in the Ozarks. Baggett has tested and retestedevery recipe in her home kitchen to ensure that all cooks get thesame results. She has even included a chapter on easy gifts to makewith children, from "bars in a jar" (a homemade brownie mix) tofancifully decorated graham-cracker holiday cottages. Every recipein this lavishly photographed book comes with an

When restaurateur Keith McNally and co-chefs Riad Nasr and LeeHanson opened Balthazar in 1997, it immediately became one of thehottest restaurants in the country. Famous for its star-studdedclientele, a beautiful room in the chic SoHo neighborhood, andsuperbly executed food, Balthazar has been embraced by New Yorkersand visitors alike for its perfect evocation of a Frenchbrasserie. The Balthazar Cookbook captures that energy, that style, and thatcuisine, with recipes for the most-loved and most-accessible Frenchdishes: seafood ranging from the ultra-simple Moules à la Marinièreto more ambitious Bouillabaisse; chicken and game favorites thatinclude Coq au Vin and Cassoulet; red-meat classics such as BraisedShort Ribs and Blanquette de Veau; sides like the perfect FrenchFries or sublime Macaroni Gratin; and finales that include CrèmeBr?lée and Chocolate Pot de Crème. This is the best of Frenchcooking, from one of the best-loved French restaurants in thecountry.

For this collection, unmatched in the field of dessertcookbooks, Richard Sax devoted more than a decade to searching outand perfecting 350 of the world's best and most beloved homedesserts. Everything the cook longs for is here: cobblers andcrisps, cakes and cookies, puddings and souffls, pies and pastries,ice creams and sauces. Extensive sidebars - profiles of cooks,engaging recollections of favorite desserts, quotations fromhundreds of literary works, and excerpts from fascinating oldrecipes - make this an indispensable, lively volume. Winner of aJames Beard Award and a Julia Child Award.

Few chefs in America have won more acclaim than Suzanne Goin,owner of Lucques restaurant. A chef of impeccable pedigree, she gother start cooking at some of the best restaurants in theworld–L’Arpège. Olives, and Chez Panisse, to name a few–placeswhere she acquired top-notch skills to match her already flawlessculinary instincts. “A great many cooks have come through thekitchen at Chez Panisse,” observes the legendary Alice Waters, “ButSuzanne Goin was a stand-out. We all knew immediately that one dayshe would have a restaurant of her own, and that other cooks wouldbe coming to her for kitchen wisdom and a warm welcome.” And come they have, in droves. Since opening her L.A. restaurant,Lucques, in 1998, Goin’s cooking has garnered extraordinaryaccolades. Lucques is now recognized as one of the best restaurantsin the country, and she is widely acknowledged as one of the mosttalented chefs around. Goin’s gospel is her commitment to thefreshest ingredients available; her way of comb

This groundbreaking collection encompasses both sweet and savoryfavorites: yeast breads and quick breads, layer cakes and loafcakes, doughnuts and fruit desserts, pies and simple pastries.Taking as his starting point 1796, the year the first Americancookbook was published, Greg Patent, an accomplished baker, hasmined sources from across the country for exemplary baking recipesby and for home cooks. Perusing old cookbooks, journals, andhandwritten diaries from libraries and private archives, he hasskillfully recreated treasured recipes or used them as inspirationfor his own thoroughly up-to-date creations. Included arehistorical finds like the original Parker House Rolls; Lindy'sCheesecake, from the world-famous New York restaurant; and asensationally easy butterscotch cake that won a national bakingcontest in 1954. Here as well are hundreds of contemporarystandouts, such as Malted Milk Chocolate Layer Cake,Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler,and Raised Potato Doughnuts.

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

James Beard was the "dean of American cookery" ( New YorkTimes ), and he put practically everything he learned aboutcooking into this single magnificent--now classic--cookbook. JAMESBEARD'S AMERICAN COOKERY includes more than fifteen hundred of hisfavorite and most successful recipes, as well as advice on dozensof cooking questions, from choosing meats and vegetables topreserving fruit and making real cheeseburgers. Acelebration of the roots of cooking in the American style, thisrepackaged edition features the original text and colorillustrations, and a new foreword by Tom Colicchio. Like Mastering the Art of French Cooking and The Joy ofCooking , it is a standard reference no kitchen is completewithout.

Each chapter in this revolutionary new cookery book focuses on asingle ingredient, and the accompanying recipes in chef AlizaGreen's culinary tour-de-force demonstrate the broad range ofpossibilities for each ingredient, utilizing a variety of cookingmethods, flavours and ethnic inspirations. This innovative work isthe product of Green's ceaseless culinary curiosity and in-depthknowledge of ingredients. With these tools, she has createdhundreds of clear and imaginative recipes that will enableexperienced and fledgling chefs to recognize how foods should lookand behave, their fragrance and feel, their seasonal changes, howthey are transformed by different cooking methods, and theirflavour affinities. Extensive sidebars satisfy the most curiousepicure.

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.

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

In her New York Times bestseller Everyday Italian, Giada DeLaurentiis introduced us to the simple, fresh flavors of her nativeItalian cuisine. Now, America’s favorite Italian cook is back witha new batch of simple, delicious recipes geared toward familymeals—Italian style. These unpretentious and delicious meals are at the center of someof Giada’s warmest memories of sitting around the table with herfamily, passing bowls of wonderful food, and laughing over oldtimes. Recipes for soups like Escarole and Bean and heartysandwiches such as the classic Italian Muffuletta make casual, easysuppers, while one-pot dinners like Giada’s Chicken Vesuvio andVeal Stew with Cipollini Onions are just as simple but elegantenough for company. You’ll also find recipes for holiday favoritesyou’ll be tempted to make all year round, including Easter Pie,Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, andPanettone Bread Pudding with Amaretto Sauce. Giada’s Family Dinners celeb