Since her debut on Food Network in 2002 with the hit programEveryday Italian, Giada De Laurentiis has been enticing Americanswith her updated twists on Italian favorites. Her dedication toease, healthfulness, and—above all else—flavor have won her apermanent place in the hearts of home cooks. In Giada at Home, sheshares a personal look into how she cooks for those dearest to her,with simple recipes inspired by her television show of the samename. Born in Italy, Giada was raised in Los Angeles by a gregariousItalian family. While her grandmother, aunt, and mother brought herup on generations-old recipes, Giada also became enamored with thebright and clean flavors of California’s abundant seasonal fruitsand vegetables. Giada at Home presents recipes from bothtraditions, all with Giada’s signature style. She shares classicItalian recipes passed down through the years, like cheese-stuffeddates wrapped in salty prosciutto, creamy risotto with the earthyand deep flavors of mushrooms and gorgonz

"Short Sweet" is all about instant gratificiation. Usingordinary ingredients (seven ingredients or less) and radicallystreamlined techniques, James Beard Award winner Melanie Barnardshows how to make elegant desserts in less than thirty minutes.From fruit desserts to mousses and puddings, to cakes and cookies,to frozen desserts, and even to candies for gift giving, all yourfavourites are hers: Baked Fudge Cake, Strawberry Cream Shortcakes,Chocolate Thin Mint Triangles, Country Apple Tart, ScotchButterscotch Sauce, Broiled Peach Crunch, plus 150 more.

From the author of French Women Don't Get Fat, the #1 NationalBestseller, comes an essential guide to the art of joyful living—inmoderation, in season, and, above all, with pleasure. Together with a bounty of new dining ideas and menus, MireilleGuiliano offers us fresh, cunning tips on style, grooming, andentertaining. Here are four seasons' worth of strategies forshopping, cooking, and exercising, as well as some pointers forlooking effortlessly chic. Taking us from her childhood inAlsace-Lorraine to her summers in Provence and her busy life in NewYork and Paris, this wise and witty book shows how anyone anywherecan develop a healthy, holistic lifestyle.

Some of the most inspired (and acclaimed) Italian food in thecountry is served at Babbo Ristorante e Enoteca, Mario Batali’sflagship restaurant in the heart of New York City’s GreenwichVillage. Diners in this converted town house have come to expectinnovative flavors and artful presentations that make the most ofseasonal, local, and artisanal ingredients—all with a sensibilitythat is distinctly Italian. Now home cooks can re-create theseshowstopping dishes, just as they are served at the restaurant, towin raves of their own. The Babbo Cookbook is Mario’s biggest yet, filled with 150recipes that have redefined contemporary Italian cooking. Here forthe first time he shares such signature dishes as Mint Love Letterswith Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing hisunparalleled ability to reinterpret the Italian culinary traditionin a completely original way. Recipes for dozens of Babbo’srenowned antipasti, many based on fresh seasonal produce, arefollowed by an alluring col

In her hit Food Network show Everyday Italian , Giada DeLaurentiis shows you how to cook delicious, beautiful food in aflash. And here, in her long-awaited first book, she does thesame—helps you put a fabulous dinner on the table tonight, forfriends or just for the kids, with a minimum of fuss and a maximumof flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simplerecipes are incredibly quick and accessible, and also utterlymouth-watering—perfect for everyday cooking. And the book isfocused on the real-life considerations of what you actually havein your refrigerator and pantry (no mail-order ingredients here)and what you’re in the mood for—whether a simply sauced pasta or ahearty family-friendly roast, these great recipes cover everycontingency. So, for example, you’ll find dishes that you can makesolely from pantry ingredients, or those that transform lowlyleftovers into exquisite entrées (including brilliant ideas forleftover pasta), and th

American chef Jessica Theroux spent a year travelingthroughout Italy, cooking and talking with Italian grandmothers,learning their secrets and listening to their stories. The resultis a charming and authentic collection of recipes, techniques,anecdotes, and photographs that celebrate the rustic andsustainable culinary traditions of Italy’s most experienced homecooks. Cooking with Italian Grandmothers features the histories andmenus of fifteen grandmothers, each of whom welcomed Ms. Therouxinto their kitchens and pantries and shared both their favoritedishes and personal wisdoms. From the dramatic winter shores ifUstica to the blooming hills of Tuscany in spring, readers willjourney through Italy’s most divers regions and seasons, todiscover the country’s most delectable dishes, from the traditionalto the unexpected, and meet the storied women who make them. Part travel diary, part photo essay, part cookbook, Cooking withItalian Grandmothers features over 100 time-honored recipes, from

Nestled in the blue mists of Tennessee's Smoky Mountains, the10,000-acre bucolic refuge of Blackberry Farm houses a top-ratedsmall inn with one of the premier farm-to-table restaurants in thecountry. This sumptuous cookbook offers a collection ofrecipes that are as inspired by the traditional rustic cooking ofthe mountainous south as they are by a fresh, contemporary,artistic sensibility. Some of the dishes are robust, others areastonishingly light, all are full of heart and surprise and flavor— and all are well within the reach of the home cook. California has the French Laundry, Virginia has the Inn at LittleWashington, and Tennessee has Blackberry Farm, where theindulgences of a luxury inn are woven together with odes to nature— fly-fishing, hiking, foraging, bird watching, and heirloomgardening — to create a new way of looking at the world, away in which anything seems possible. This is particularly true at the Inn's table and in itsaward-winning wine cellar. To the farm's mast

Rao's, the hundred-year-old restaurant with a mere ten tablestucked in a corner of East Harlem in what was once a legendaryItalian neighborhood, is one of the most sought-after restaurantsin all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Timescalls its "exquisitely simple Italian cooking" from traditionalrecipes,many as old as Rao's itself. You may not get a table atRao's, but now with this book you can prepare the best Italianhome-style food in the world in your own kitchen. Here for thefirst time are recipes for all of Rao's fabulous classics--itsfamous marinara sauce, seafood salad, roasted peppers with pinenuts and raisins, baked clams, lemon chicken, chicken scarpariello,and on and on. The recipes are accompanied by photographs that re-create Rao'smagic and testimonials from loyal Rao's fans-- from Woody Allen to Beverly Sills. Here too is a brief history ofthe restaurant by Nicholas Pileggi and a Preface by DickSchaap.

Melanie Rehak always loved cooking, eating, and sharing foodwith loved ones. After reading the likes of Michael Pollan, EricSchlosser, and Wendell Berry, she tried to buy organic and localfoods. But upon the birth of her son, Jules, she realized that shewas responsible for feeding someone else, and she wanted to knowmore. Eating for Beginners details a year of discovering what itmeans to be an eater and a parent in today’s complicated world.Rehak harvested potatoes, milked goats, sorted beans, and worked ata small restaurant where she learned what to eat and why, that eventhe most dedicated organic farmers sometimes serve their childrenfrozen chicken fingers, and that we really can make peace with ourfood.

As the editor of the best-selling culinary icons MarthaStewart and Ina Garten (Barefoot Contessa), as well as such notedfood authorities as Diana Kennedy and Anne Willan, Roy Finamoreshaped many of the most popular and accessible cookbooks of ourtime. Finamore himself began cooking as a young boy, learning fromhis mother and Italian grandmother. Working alongside chefs tostreamline their recipes for the home cook, he has earned areputation as a stylish simplifier. In Tasty, he brings to bear thelessons from more than a decade spent at the pinnacle of the foodworld. The 200 deftly easy, unpretentious recipes show theinfluence of French and Italian traditions and are accompanied bymany tips and techniques from Finamore's abundant experience in thekitchen. Tasty offers ample testimony to the idea that a mealdoesn't need to be a showoff event to be uncommonly good.

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

In Jacques Pepin Fast Food My Way, the man who taught millionsof Americans how to cook shares the techniques he honed in the mostfamous kitchens of the world to show you how to create simple,special meals in minutes. In this companion volume to his newseries on public television, Jacques shows you how to creategreat-tasting dishes ranging from stunning salads such as Tomatoand Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar andShallot Sauce to his breathtaking Almond Cake with Berries, allspecial enough for company, yet easy enough for those weekdayevenings when you have no time. Fast food Jacques's way involves nocompromises in taste but saves you hours in the kitchen. HisInstant Beef Tenderloin Stew, for instance, not only is far fasterto make than traditional versions, but tastes brighter and fresher.With concise, clear directions, Jacques shares the secrets of hiskitchen. He teaches you how to season a salmon fillet perfectly andcook it in a low oven, right on the serving platter. You'l

Everyone loves potatoes. This book transports cooks beyond theusual side dishes and introduces them to the secrets andspecialties of great chefs and cooks the world over. Finamore showshow to prepare spectacularly simple appetizers, including dips,chips, and showstopping cocktail potatoes made from a few ordinaryingredients. He presents dozens of soups and salads, including richSummer Vichyssoise and Herb Garden Potato Salad. There are morethan fifty main-dish possibilities, such as Sunday Lamb with ProperRoast Potatoes and Chicken Stuffed with Potatoes and ShiitakeMushrooms not to mention a sophisticated rendition of Shepherd'sPie. The potato turns up as the hidden ingredient in such breads asPotato Cheddar Bread with Chives and in such desserts as moistFarmhouse Chocolate Cake. Finamore shows how to master crisp steakfries, silky mashes, and sumptuous gratins. A bonus feature of thebook is the sweet potato, in dishes from a delightfully nostalgicBaked Sweet Potatoes with Marshmallow to an urbane Semi

One of the most respected chefs in the country, Paul Bertolliearns glowing praise for the food at California’s renowned Olivetorestaurant. Now he shares his most personal thoughts about cookingin his long-awaited book, Cooking by Hand. In this groundbreakingcollection of essays and recipes, Bertolli evocatively explores thephilosophy behind the food that Molly O’Neill of the New York Timesdescribed as “deceptively simple, [with] favors clean, deep, andlayered more profusely than a mille-feuille.” From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “TheWhole Hog,” Bertolli explores his favorite foods with the vividnessof a natural writer and the instincts of a superlative chef.Scattered throughout are more than 140 recipes remarkable for theirclarity, simplicity, and seductive appeal, from Salad of BitterGreens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish withSalsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab.Unforgettable desserts, such as Semifreddo of Peac

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

With 12 pages of color photographs

To read this book is not just to learn the proper preparationfor lasagna and risotto, but also to encounter the Medicis, towitness an opulent banquet for two, and to learn the fablessurrounding the origin of tortellini.

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

Here is the sequel to the great cooking classic. Each of thenew recipes is worked out step-by-step, with the clarity andprecision that are the essence of the first volume. 5 times as manydrawings as in Vol. I make the clear instructions even more so.

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

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.