Stretching from the shores of Turkey to the Ionian Sea east ofItaly, the Greek islands have been the crossroads of theMediterranean since the time of Homer. Over the centuries,Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians,Ottoman Turks, and Italians have ruled the islands, putting theirdistinctive stamp on the food. Aglaia Kremezi, a frequent contributor to GOURMET and aninternational authority on Greek food, spent the past eight yearscollecting the fresh, uncomplicated recipes of the local women, aswell as of fishermen, bakers, and farmers. Like all Mediterraneanfood, these dishes are light and healthful, simple but never plain,and make extensive use of seasonal produce, fresh herbs, and fish.Passed from generation to generation by word of mouth, most havenever before been written down. All translate easily to theAmerican home kitchen: Tomato Patties from Santorini; Spaghettiwith Lobster from Kithira; Braised Lamb with Artichokes from Chios;Greens and Potato Stew from Crete; Spinach, Le

"In this book, I'm embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place." —Greg Patent A Baker's Odyssey is a rich collection of recipes and culinary history, all gleaned from Patent's exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, Patent learned the secrets to traditional baked goods originating from thirty-two different nations. From Scotland and Austria to India and Thailand to Mexico, Norway, and West Africa, the recipes represent the best of each culture's beloved culinary traditions. Chapters are organized by categories of baked goods, and include Fried Pastries and Doughs, Flatbreads and More, Savory Pastries, Sweet Pastries, Savory Yeast Breads and Pies, Sweet Yeast Breads, Cookies and Cookie-Like Pastries, and Dessert Cakes, Tortes, and Pies. Patent provides detailed information on the origin of each recipe and its ingredients, and g

More than 300 scrumptious, heart-healthy recipes from thekitchen of the best-selling authors of Choose to Lose and Eater'sChoice. Long acclaimed as the nation's leading authorities onhealthful eating, Dr. Ron and Nancy Goor have assembled, for thefirst time under one cover, the finest recipes in their repertoire:appetizers, soups, salads, main courses, and desserts so deliciousyou won't believe they are actually good for you. To help youmonitor dietary fat and cholesterol, each recipe is accompanied bya full analysis of calories and fat, and every one bears theuser-friendly stamp that runs through all the Goors" booksand hasmade them million-copy bestsellers. The instructions are foolproofand clear, so even beginners will have no trouble turning ourluscious, heart-healthy meals. Techniques have been streamlined,prep times have been minimized, and ingredients are available inany supermarket. Everyone can now eat well.

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

Everyone knows that a wok is perfect for tossing together a quick stir-fry, but as this book illustrates, it is used for much, much more. Curries, soups, deep-fried morsels and steamed foods join the ubiquitous stir-fry in this collection of recipes from around Asia. Favourites from China and Southeast Asia appear alongside Japanese and Indian dishes that have been cleverly adapted to wok cooking. And, for the novice wok user, there is a helpful guide to choosing the right wok, looking after it to maximise results and using it appropriately for each cooking style. You will soon join the millions of people using a wok every day.

"French wine can be perplexing … until you pick up this marvelous guide." —Kermit Lynch, wine merchant and author of Adventures on the Wine Route Praise for French Wine For Dummies "The best way to sift through this informative tome is to pour yourself a big glass of Haut Brion, sit back, and enjoy. Whether you are an avid collector or wine novice, this book offers an extensive resource in an accessible format." —Charlie Trotter, Acclaimed Chef and Award-Winning Author Includes wine picks for every region! You no longer have to be confused or intimidated by French wine. Sip and savor the best — and best-value — Bordeaux, Burgundy, Beaujolais, and other delicious wines with this informative insider's guide. Discover how to: Translate wine labels Identify great wine bargains Develop your own wine tastes Match French wine with foods Get smart! www.dummies.com Sign up for daily eTips at www.dummiesdaily.com Choose from among 33 different subject categories Get news you

Inspirés des plats indiens traditionnels, ces curries épicésqu'on adoucit au lait de coco sont tout simplement délicieux !Quelques salades et des chutneys les accompagnent pour que ledépaysement soit complet.

This 'slurpelious' book will give you an insight into the worldof cocktails, be it on aperitifs, long drinks, mocktails or classicand frozen cocktails。

The companion volume to the public television series Julia andJacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pépin, invite usinto their kitchen and show us the basics of good homecooking. What makes this book unique is the richness of information theyoffer on every page, as they demonstrate techniques (on which theydon't always agree), discuss ingredients, improvise, balanceflavors to round out a meal, and conjure up new dishes fromleftovers. Center stage in these pages are carefully spelled-outrecipes flanked by Julia's comments and Jacques's comments--theaccumulated wisdom of a lifetime of honing their cooking skills.Nothing is written in stone, they imply. And that is one of themost important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make .. . *--Appetizers--from traditional and instant grav-lax to yourown sausage in brioche and a country p'té *--Soups--from New England chicken chowder and onion sou

Tired of the same old cocktails? Looking for something new tospice up your evening? Introduce yourself to the wild and wonderfulworld of Asian-inspired drinks with "AsianCocktails": youAEll beglad you did Try a Sake Mojito on for size, or the mouthwateringHanoi Hooker, the aptly named Coriander Collins or, for the perfectafter-dinner treat, the Lychee Alexander. "Asian Cocktails" is anexciting collection of 90 cocktails, including 10 non-alcoholicdrinks and a handful of tempting bar snack recipes such as TamariAlmonds and Curry Popcorn With flavors ranging from bold to subtle,"Asian Cocktails" reflects the taste and style of 15mixologists--from 5 countries--who contributed recipes to thisspecial book. A perfectly balanced mix of old favorites and newtemptations, this book is sure to make your next cocktail party ahit.

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

Tartare de thon, vermicelles de riz au surimi, ananas sur lit decoco... Découvrez nos suggestions de plats et de desserts d'été àréaliser avec tous les produits de saison. Des plus simples auxplus élaborées, ces délicieuses recettes du soleil en verrinesréjouiront tous vos convives. Bonne dégustation !

Does a strong urge to fill up oncarbs sabotage your weight-loss efforts? Are you often tired andirritable, and is there a roll of fat around your middle? Now it’seasier than ever to eat great and lose weight. The MetabolismMiracle Cookbook includes more than 150 quick-and-easy,carb-controlled recipes and menus tailored to each step of TheMetabolism Miracle diet plan. Nearly half of all Americans have “Metabolism B” and unknowinglyoverproduce the fat-gain hormone insulin. These recipes arespecifically formulated to help people with this hidden conditionlose weight, lower blood pressure and cholesterol, decrease risk ofor improve control over diabetes, and increase their energy. From appetizers, soups, and salads to vegetables, entrées, anddesserts ideal for family meals, readers will have no shortage ofdelicious options. Vegetarian and gluten-free choices are alsoincluded.

Avec un mijoteur, rien de plus facile que de cuisiner de bonspetits plats sans vous compliquer la vie. Une fois les ingrédients dans le mijoteur, vous n’aurez plus àvous occuper de rien. Les aliments deviennent tendres et fondants,sans jamais être trop cuits. Voici 30 recettes variées pour apprendre à cuisiner de savoureuxplats mijotés.

Les cupcakes sont la tendance du moment… Ce sont d’adorables petits g?teaux anglais composés d’un cakerond recouvert d’un top (gla?age, meringue, chantilly…) trèssimples à réaliser ! Mignons, ou élégants, mais toujours gourmands,ils accompagnent thés, cafés et go?ters, ou terminent les repas endouceur. Suivez les étapes illustrées et les 30 recettes et faites de voscupcakes de vraies créations !

Fill your home with the fragrant smells of freshly bakedcookies-the ultimate comfort food.This beautifully illustrated bookis filled with more than330delectable recipes for cookies of everytyep,from the simplest of drop and refrigerator cookies,to the mostdceadent of brownies and tea cakes .Enjoy!

In today's world, the lives of ancient tea masters, living inmountainside huts and picking tea leaves fresh off wild plants,seem inapplicable to our hectic lives. "The Way of Tea" showsmodern readers how you can bring this serenity to your daily life.You don't need a mountainside hut or hours for endlesscontemplation; just a few quiet moments with a steaming cup of yourfavorite tea. Aaron Fisher, noted tea expert and author,illustrates the way of tea for modern readers. It does not need tobe a somber religious ceremony, but instead can be a path toexperience inner peace, to relax the ego and to allow oneself to befree and open--an excellent recipe for a life well lived.

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

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

Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. International Cuisine features: A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability

She's taught us every facet of Italian cooking--fromtraditional and regional to seasonal and contemporary. She evenmade us fall in love with pasta again by opening us up to lighter,healthier versions that don't weigh us down. Now the Food Networkstar and bestselling author of "Everyday Pasta," Giada DeLaurentiis, takes us down a new path, sharing her love of food withclean, vibrant, simple flavors and bursts of bright colors thatlook as beautiful on the plate as they are delicious. Yes, you willstill find those fabulous recipes she remembers so fondly fromfamily meals, but you'll also find updated twists on classictrattoria favorites--California-inflected, hearty but notoverwhelming, and with the perfect balance of healthfulness andterrific flavor. Wouldn't you love a faster, lighter take on ossobuco (here made with turkey instead of veal), a salad with realsubstance (like one of cantaloupe, red onion, and walnuts), andfish that gets an Italian makeover by way of lots of fresh veggiesand accents such a

The Hairy Bikers, Si King Dave Myers,just can't get enough of Britain's mums and their deliciouscooking. So they've toured the country again to discover brand newrecipes and create their own fresh takes on cooking classics. These delicious recipes are for every day, forhigh days and holidays, for lazy weekends, for posh nosh occasionsand those times when you're feeling a bit peckish. It's anothercracking collection from the country's favourite cooks. Si King Dave Myers have become nationaltreasures - big-hearted, dough-to-earth cooks with a love of goodfood. They have written , the bestselling THE HAIRY BIKERS' FOODTOUR OF BRITAIN, THE HAIRY BIKERS' 12 DAYS OF CHRISTMAS and theNo. 1 bestseller, MUMS KNOW BEST. THE HAIRY BIKERS' FAMILYCOOI~d3OOK.

Never before has there been a phenomenon like Momofuku. Aonce-unrecognizable word, it's now synonymous with theaward-winning restaurants of the same name in New York City:Momofuku Noodle Bar, Ss?m Bar, Ko, and Milk Bar. Chef David Changhas single-handedly revolutionized cooking in America with his useof bold Asian flavors and impeccable ingredients, his mastery ofthe humble ramen noodle, and his thorough devotion topork. Momofuku is both the story and the recipes behind the cuisine thathas changed the modern-day culinary landscape. Chang relays withcandor the tale of his unwitting rise to superstardom, which,though wracked with mishaps, happened at light speed. And thedishes shared in this book are coveted by all who've dined—oryearned to—at any Momofuku location (yes, the pork buns are here).This is a must-read for anyone who truly enjoys food.