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

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.

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

This isn't a diet book. This is a book about plates. And the twisted conspiracy that ismaking our country fat. FACT :: 95 percent of dieters regain the weight after fiveyears. FACT :: The average American dinner plate has grown from 9 inchesin diameter to 12 inches since 1970. FACT :: As a result, we’re now consuming more than 300 excesscalories per day. FACT :: Our bodies have kept pace growing with our plates. CURE :: A return to 9-inch dinner plates. Behold The 9-Inch "Diet."

Lasting weight loss doesn’t come from following extreme dietsor quick-fix fads. Being able to lose weight and keep it off comesfrom choosing the lifestyle habits that make sense for you in thelong term. If, like millions of other Americans, you are strugglingto lose weight, this second edition of the American HeartAssociation No-Fad Diet will show you how to find just the rightcombination of attitude, eating, and exercise to achieve your goalsin an effective and healthy way. Updated with the latest information on nutrition science andweight management, No-Fad Diet leads you through an assessment ofyour current eating and exercise habits and then helps you create apersonalized program to fit your weight-loss needs and yourlifestyle, instead of you having to follow a one-size-fits-allapproach to dieting. This new edition also offers nearly 200 delicious, low-calorierecipes, including 50 brand-new dishes. You can lose weight whileenjoying: - Lemon-Ginger Trail Mix - Creamy Brocco

Go ahead. Get passionate about the food you eat. You don’t have to hide it. You can love food and lose weight atthe same time! The secret, which you’ll learn about in Love Foodand Live Well, is to know when to have carrot cake and when it’stime for just a carrot. For most dieters, food is the daunting factor that trips up ourbest intentions to lose weight and get fit. Let Chantel Hobbs teachyou that food is not the enemy! It’s our attitudes toward it thatdefeat us. Losing weight does not require being deprived of thefoods you love and being forced to eat boring, tasteless meals, andleft feeling hungry most of the time. Turn food into your ally byfollowing Chantel’s 80/20 rule: A full 20 percent of the time,splurge on the foods you love and incorporate them intocelebrations and social occasions. The remaining 80 percent of thetime, choose food on the basis of delivering maximum fuel for yourbody and ultimate health. Simply by having freedom in what you eat,you can train yourself in

Salmonella-tainted tomatoes, riots, and skyrocketing pricesare only the latest in a series of food-related crises that haveilluminated the failures of the modern food system. In "The End ofFood, "Paul Roberts investigates this system and presents astartling truth--how we make, market, and transport our food is nolonger compatible with the billions of consumers the system wasbuilt to serve. The emergence of large-scale and efficient foodproduction forever changed our relationship with food andultimately left a vulnerable and paradoxical system in place.High-volume factory systems create new risks for food-borneillness; high-yield crops generate grain, produce, and meat ofdeclining nutritional quality; and while nearly a billion peopleare overweight, roughly as many people are starving. In this vividnarrative, Roberts presents clear, stark visions of the future andhelps us prepare to make the necessary decisions to survive thedemise of food production as we know it.

Ten years ago, Colbin's Food and Healing stood at theforefront of the food revolution, exploring the link between dietand health. In this anniversary edition, she provides updates onrecent dietary systems, including low-fat, food combining, andalternative medicine.

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.

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

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

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

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

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

America’s love of wine has spurred a collecting andentertaining phenomenon. Some of America’s most passionate oenophiles have re-invented thewine cellar as an inviting and beautiful part of the home. True collectors love to share their passion, and this book offersa tour of their distinctive cellars. Created with the help of someof the best designers in the field, these rooms blend luxuriousdesign aesthetics with ingenious storage solutions. The thirtystunning spaces featured include a traditional wood cellar finishedwith rich paneling and ornate lighting; a cathedral-like space thatshowcases ironwork inspired by the French Quarter of New Orleans(and has a secret entry from a library inside the house); aninviting living room lined with temperature-controlled wood alcovesbehind insulated glass; and an Old World terra-cotta cellar–withina sprawling entertainment center that includes a wet bar, abilliards table, and a tasting room. Living with Wine reveals the details that make the

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.

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