Starred Review. Turning the offices of National Public Radio into a sugar-dusted gastrolab, NPR producer Gray (of the news program All Things Considered) spent a year testing cake recipes on coworkers to find the most satisfying among them. The result is this eclectic but cohesive cookbook, with a gentle learning curve especially useful for novices. An untrained pastry chef herself, Gray begins with a basic, lemon-glazed sour cream pound cake (which she calls the "Man Catcher") that introduces several key baking techniques: creaming the butter and sugar, incorporating eggs, beating batter, and lining the pan. She increases the skill level gradually as she goes, moving on to bundt, layer, and fruit cakes, followed by trickier temptations like angel food cake and the spicy, molasses-rich Appalachian Stack Cake. Each recipe comes with the story of its origin, reception, and variants. Readers will spot many bold-faced culinary names like Paula Deen and Ina Garten, but also obscure sources like out-of-print cookbo

"Nothing beats the sweet aroma of freshty baked bread at thecrack of dawn, and oneof my indutgent pteasures is sitting downwitha coffee and biting into a sweet, crisp pastry straight out of theoven.

This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 4th Edition also provides: Detailed information on how to properly stock a bar Expanded coverage on making exotic frozen/blended specialties, specialty coffees, and hot toddies Tips on creating unique punches and even non-alcoholic drinks Helpful information about experimenting with the latest flavored rums and vodkas including apple, blackberry, blueberry, cherry, grape, mango, and watermelon Fun, new ways to garnish, rim, and serve drinks like a master mixologist The latest tips and advice on curing hangovers and hiccups Advice on choosing the right and latest glassware and mixers New recipes covering the hottest shooters such as After Five, Candy Corn, Jelly Bean, and more A new section on festive holiday cocktails such as the Grinch and Candy Cane Martini

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.

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

With 12 pages of color photographs

“I have yet to encounter more knowledgeable guides to...Italian wine.” Piero Antinori, President, Antinori Wines “Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation.” Piero Selvaggio, VALENTINO Restaurant Right now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones—not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws—Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines. Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan,

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.

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.

"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

This book has 80 simple and delicious recipes from the MiddleKingdom.

There is nothing new about vegetarianism. People have committedto meatless diets for centuries, and for a variety of easons. Butwhy, now, are more and more people turning to a vegetarianlifestyle? The answer is simple: to maintain optimum health. Aplant-based diet consisting of fruits, nuts, vegetables, legumes,and whole grains provides you with a wide range of health benefits,including a lower incidence of obesity, high blood pressure,coronary heart disease, stroke, many {orms of cancer, and higlhcholesterol.

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.

Baking can be fun especially when producing quick and easycupcakes. We have provided over 100 great recipes, suitable for alloccasions, from that quick coffee accompaniment to novelty cupcakesfor the kid's parties. All your favourites reside in the pages ofthis book, together with a great selection of new innovativerecipes, try a few and we are sure you will enjoy theexperience.

From "a great teacher and truly a master technician" (JuliaChild), a new cookbook full of faster-than-ever food, includingdozens of elegant "minute" recipes Jacques Pepin Fast Food My Waywas an immediate sensation, captivating cooks and critics, whocalled it "fabulous," "chic," and "elegant." Now America's firstand most enduring celebrity chef does himself one better, withrecipes that are faster, fresher, and easier than ever. OnlyJacques could have come up with dishes so innovative anduncomplicated. "Minute recipes": Nearly no-cook recipes fit forcompany: Cured Salmon Morsels, Glazed Sausage Bits Smashingappetizers: Scallop Pancakes, zipped together in a blender (10minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7minutes) Fast, festive dinners: Stuffed Pork Fillet on GrapeTomatoes (18 minutes) Stunning desserts: Mini Almond Cakes inRaspberry Sauce (15 minutes)

Discover the secrets of Pillsbury Bake-Off(R) winners ThePillsbury Bake-Off(R) is a great American institution-a 60-year-oldcontest for real home cooks across the nation-all vying for a $1million grand prize. For the 43rd Bake-Off(R), 100 finalistsgathered to work their magic in 100 mini-kitchens set up in asingle ballroom. In the end, a grand prizewinner emerged, but allof the finalists presented dishes that were amazingly simple tomake . . . and simply amazing. This exciting cookbook collects all100 of these winning recipes and profiles the inventive cooks whocreated them. Spanning five contest categories-Breakfast andBrunches, Entertaining Appetizers, Old El Paso(R) MexicanFavorites, Pizza Creations, and Sweet Treats-the deliciously easyrecipes you'll find inside are sure to be winners with your familyand friends. "Pillsbury Bake-Off(R) Winners" gives you The $1million grand prize recipe-Double-Delight Peanut Butter Cookies,and all of the category prizewinners 99 other winning recipes,including Masc

In Cantonese, “dim sum” means “touch the heart,” and EllenBlonder’s charming celebration of China’s famed tea lunch does justthat. More than sixty carefully crafted, authentic recipes, eachillustrated with Ellen’s exquisite watercolor paintings, put thekey to re-creating these delectable morsels in every cook’shand. Anyone who has enjoyed the pleasures of a dim sum meal hasinevitably wondered what it would be like to create these treats athome. The answer, surprisingly, is that most are quite simple tomake. From dumplings to pastries, Dim Sum is filled with simple,foolproof recipes, complete with clear step-by-step illustrationsto explain the art of forming, filling, and folding dumplingwrappers and more. Ellen Blonder offers her favorite versions oftraditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp HaGow, each bite vibrantly flavored, plus recipes for hearty stickyrice dishes, refreshing sautéed greens, tender baked or steamedbuns, and a variety of pastries and dessert

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

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!

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

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.

Chosen as one of the New York Times’s ten best books in the yearof its original publication, this collection immediately won acherished place among lovers of the tale and vaulted Calvino intothe ranks of the great folklorists. Introduction by the Author;illustrations. Translated by George Martin. A Helen and Kurt WolffBook

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