Jhere is aothing in the world quite like a bowl full of something heartg or a slice of something sweet just to make gou feel the world is a better place When life is greg and cold savdur a little domestic warmth with simple food that lifts the spirits and aourishes bodg and soul.

Whether it's a cold winter's day or a hot summer's afternoon, the aroma of home-cooked meals makes us hungry and there's no denying that the kitchen is a pleasant place to be when it's filled with mouth-watering aromas. It's even better when it takes just one pot to cook the meal and this inspired collection of easy-to-follow, one-pot recipes is guaranteed to tickle those taste buds. From substantial soups to slow-cooked stews and from creamy risottos to melt-in-the-mouth casseroles, there are delicious dishes to suit all tastes and every family member You're also sure to find something for every occasion, whether a lazy weekend snuggled up by the fire or a quick and easy midweek supper There are lots of clever ideas for meal-in-a-bowl soups and all kinds of dishes based on meat, poultry, fish and seafood, or vegetables--all of them packed with flavor and certain to impress.

America's best-lovedculinary expert brings together her most "magnifique" Frenchrecipes in a lavish new trade edition of her classic cookbook. Thefeatured recipes are slightly simplified versions of the classicones in Child's "Mastering the Art of French Cooking." ofphotos.

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.

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

Fast food should not mean dull dishes and this sumptuous cookbook will revitalise the way you cook. Everyday recipes can be lively and interesting and this collection of ecipes takes you through quick and easy dishes that you and your friends and family will love - from gnocchi to risotto and seafood to salads. Each recipe includes a step-by-step guide to the perfect dish. Oolour photographs and variation tips make this the perfect culinary guide,

From crisp fragrant panini, to warm chewy wraps and delicioussandwiches, here you will find a host of great ideas forsnacks,lunch boxes and picnics. Rediscover classics such as toasted Caprese panini with freshmozzarella cheese and tomatoes or old-fashioned Reuben panini withcorned beef and sauerkraut on rye. Create vegetarian delights,likeCurried tofu wraps and Spicy provolone green applessandwiches.

From simple 'one-bite' delicacies such as cherry tomatoes stuffed with crab mayonnaise to more substantial dishes such as scallops in saffron sauce or miniature pork brochettes, these traditional tapas dishes are mouthwateringly delicious. Serve them before lunch or dinner with a cool glass of white wine, or combine a selection of dishes to make a more substantial meal. Part of a series for the adventurous cook, all of the recipes are beautifully presented with color photography and detailed instructions. Let your imagination take you into new culinary territory with these enticing and versatile tapas dishes.

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

The perfect guide for every parent or carer who wants advice and ideas on creating bealthy and varied meals for their child After-school Food contatins 40 beautifully photographed recipes for tasty quick-and-easy snacks and meals for school-age chikden that the whold family will eojoy With After-school food you can be confident your children get the nutrients they need to be adert at school and at play.

Italian cooking is steeped in tradition and history, yet it is still relevant to today's modern cook. The emphasis on seasonal, locally sourced ingredients and uncompromising quality has had a profound effect on the style of Italian cuisine and has led to its sustained popularity. Simplicity is the essence, a philosophy adopted by Linda Doeser when creating this inspiring and mouthwatering range of dishes. With a collection of 100 traditional recipes, Linda captures the rich diversity of the culinary regional styles, revealing the characteristic ingredients and distinctive cooking techniques that are the key to creating delicious authentic dishes. The recipes evoke the essence of Italy, whether it be a plate of pasta topped with a simple sauce of olive oil, garlic and clams, a slow-cooked aromatic beef stew or the perfect seafood risotto. The additional advantage of the Italian diet, like that of most Mediterranean countries, is that it is one of the healthiest. This aspect, along with the distinct personalit

Appetizers are an overture to the main part of the meal.Theyshould be delectable tidbits that stoke appetites while pleasingthe eye and preparing the palate for the feast to follow. Here youwill find an array of .recipes drawn from cuisines around theworld.Each recipe is graded for difficulty as level 1, 2 or 3,withmost falling into the first two categories.Stylish starters thatlook great and are easy to prepare.

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

For dim sum fans, dining can be a delicious mystery. When the cart rolls around, you don't ask; you just point and eat. But if you've ever wondered what exactly is inside that dumpling or those deep-fried whatnots, a set of flashcards from Chronicle Books is here to help. Adorned with photos of egg custard buns, white turnip cakes, taro balls, shark fin dumplings, and the like, the cards offer a de*ion of each item, its Chinese characters, the Chinese pronunciation, and the English translation. (If you'd rather not know you're crunching on chicken feet, send the cards to your friends; they're also postcards.) A quick drill before lunch can help you work up an appetite. And don't worry: There won't be a quiz. -Boston Globe。

Preparing and cooking delicious, irresistible dishes is an art, but that doesn't mean it has to be difficult. Each book in this series is beautifully illustrated and presented to help you make the perfect dish every time. Perfect Pasta has been created with meticulous attention to detail, and within its pages you will find a wide range of pasta dishes to inspire you. Pasta is equally delicious hot or cold, and is the ideal food to serve for any occasion. Whether you are entertaining a group of friends at a dinner party or buffet, rustling up a quick impromptu lunch or packing a picnic, you will find this book soon becomes an essential item in your kitchen.

Now in paperback–the debut cookbook from the beloved Italiancook, restaurateur, and public television personality. Lidia Bastianich is famous for her Italian-American cooking, butthis cookbook–her first–captures the distinctive cuisine of hernative Istria, located on Italy’s northeastern Adriatic coast nearthe border of the former Yugoslavia. This book is also her mostpersonal; in addition to the recipes, she has included numerouspersonal stories, memories, and photographs from herchildhood. With La Cucina di Lidia, you can savor antipasti such as Polentawith Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice andpastas include Plum Gnocchi, Risotto with Squash Blossoms, andZucchini and Tagliatelle with Leek Sauce. Entrées feature fish(Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken withRosemary and Orange), meat (Stuffed Breast of Veal), and game (DuckRoasted with Sauerkraut). Desserts range from Chocolate ZabaglioneCake to Apple-Custard Tart. Here is an Itali

Packed with goodness and bursting with flavour，smoothies are at the heightof food fashion。Quick and easy to make，great—tasting and inexpensive，they are one of the easiest ways to contribute to the recommended five portiOns a day ot fruit and vegetables。Great to start the day with or as a healthy replacement for an after—school snack，smoothies are incredibly versatile as the mouthwatering recipes in this stunning collection will demOnstrate。

This exhaustively researched book provides you with a fascinating introduction to the world's most renowned beers. Including key facts and figures, Guide to Beer is an indispensable companion to anyone who enjoys this traditionally popular beverage. Includes more than 200 of the finest beers from around the globe, from Belgium's trappist monasteries to America's microbreweries. Each beer is accompanied by colour photography, historical information and detailed tasting notes describing the beer's appearance, style and unique flavours.

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

Thai food is a vibrant cuisine, famed for its sharp, fresh flavors.Bursting with variety, its dishes may be chile hot, zesty with lime,or creamy with coconut. The diverse choices that Thai cookingoffer are due to the regions of Thailand offering different methodsof cooking and types of dishes according to their climate, history, and culture. This book will introduce you to all these exciting stylesFrom pad thai to pork dumplings, angler fish kabobs to hot and soursoup, there are 38 recipes to awakenyour palate and let you begin tomaster the secrets of creating great-tasting Thai-style food.

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