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.

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)

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

奖特别嘉奖 '聪明，有趣，实用 - 强烈推荐'Hugh Johnson，世界葡萄酒地图集的合着者 '向Jamie和Nigella道歉 - The Wine用餐词典将成为我的新厨房圣经。它也许应该是你的'Metro '非常有用的'印度骑士 '这种天才的作品意味着你总是会知道哪种酒伴随着哪种食物'Marina O'Loughlin 想要在晚餐时挑选完美的葡萄酒？想知道用特制的瓶子吃什么？让葡萄酒用餐词典成为您的指南。另一端用食物排列AZ，另一端用葡萄酒排列AZ，这本独特的手册将帮助你做出更多消息灵通，更有创意，更美味的选择，了解吃什么和喝什么。 作为澳大利亚*受欢迎和*有影响力的葡萄酒记者之一，以及嗅觉和口味心理学方面的专家，维多利亚摩尔并不只是解释什么是什么，而是为什么以及如何组合起作用。以她的商标*威写作，温情和智慧，这本书是一本咨询和品味的书。 Drink Book Winner at the Fortnum Mason F

一个古怪，精美的照片收集美味和创意北欧烘焙食谱的灵感来自大自然。 从丹麦的hygge（或 舒适度 ）概念到瑞典的fika（或 咖啡休息时间 ），谈到享受生活中的美好事物，北欧国家倾向于*好地了解。贝克兰透露，甜点也不例外。由着名Instagram客户背后的挪威平面设计师，面包师和摄影师Marit Hovland撰写，这本美丽的食谱书是对我们周围世界的美妙创意和美味致敬，让喜爱烘焙的爱好者，手工制作，自然，和所有事情斯堪的纳维亚。 凭借50个诱人的甜点食谱和140张令人惊叹的彩色照片，贝克兰和眼霜一样，对眼睛来说也是一种享受。专注于纯度，季节和品质，Hovland提供更甜美，更有趣的方式，迎合像Magnus Nilsson这样的厨师喜欢的新北欧烹饪潮流。她的每一个烹饪创作都体现了 灵感随处可见 的信念，这些创意复制了自然界*引人注目的方面。从巧克力海贝壳到可

On the heels of his acclaimed vegan nutrition guide, Thrive,professional Ironman triathlete Brendan Brazier presents his owneasy-to-apply system for total health and fitness, complete withdetailed exercises and photos. Thrive Fitness explains how to gainmaximum results in minimal time. Whether you’re a time-crunchedbeginner or an experienced athlete, Thrive Fitness will help yousculpt strong, lean muscles; enhance the quality of your sleep;reduce body fat; minimize your risk of disease; increase energy;sharpen mental clarity; cut sugar cravings; and prevent sportsinjuries. Thrive Fitness also features: A complete 6-week workoutplan and training log Illustrated exercises with step-by-stepinstructions Benefits and usage of the top 15 foods to fuelworkouts 30 vegan, performance-enhancing recipes Strategies toboost creativity, productivity, and mental sharpness

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 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.

Embraces not only the marvels of French cooking but Frenchhistory, language, landscape, and customs as well. Here is Francefor the traveler, the chef, and the connoisseur of fine prose. Mapsand b w line drawings throughout.

Don’t run. Don’t hide. Vegan cookies are going to invade yourcookie jar, one delicious bite at a time. Join award-winning bakersIsa Chandra Moskowitz and Terry Hope Romero (authors of the hitcookbook Vegan Cupcakes Take Over the World) as they continue theirworld-domination mission—with dairy- and egg-free batches ofeveryone’s favorite treats. Vegan Cookies Invade Your Cookie Jar includes more than 100irresistible recipes for cookies, bars, biscotti, brownies, andmore. Discover festive desserts that are sure to impress family andfriends at any occasion, from birthdays to bake sales. Or simplytempt yourself with: ? Magical Coconut Cookie Bars ? Chocolate Chip Cream Cheese Brownies ? Peanut Butter Crisscrosses ? NYC Black Whites ? Key Lime Shortbread Rounds ? Call Me Blondies ? Macadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing,baking, and decorating techniques and tackle age-old cookieconundrums. Learn the sec

Why do we overeat time and time again? Why do we make poordiet choices while we want to be healthy? What makes losing weightso difficult? These and many other vital questions are addressed in 12 Steps to Raw Foods in an open and sincere dialogue. Basedon the latest scientific research, Victoria Boutenko explains thenumerous benefits of choosing a diet of fresh rather than cookedfoods. This book contains self-tests and questionnaires that helpthe reader to determine if they have hidden eating patterns thatundermine their health. Using examples from life, the authorexplores the most common reasons for people to make unhealthyeating choices. Rather than simply praising the benefits of raw foods, this bookoffers helpful tips and coping techniques to form and maintain new,healthy patterns. Learn how to make a raw food restaurant card thatmakes dining with co-workers easy and enjoyable. Discover threemagic sentences that enable you to refuse your mother-in-law’sapple pie without offending her. Find out how to

那是不起眼的东地中海梅兹菜，偷走了我们的心-谁曾想到一碗捣碎的鹰嘴豆能尝起来像魔术？鹰嘴豆泥已成为所有现代冰箱中必不可少的物品，无论是用面包棒蘸酱，在面包上涂些泡沫以使烤肉串或三明治都具有风味，还是单独作为主餐的一部分提供。自制鹰嘴豆泥在许多方面都优于商店购买的鹰嘴豆泥：酸味更小，新鲜的风味更浓烈且组合起来便宜。此处作者Dunja Gulin分享她制作完美的自制鹰嘴豆泥的技巧和窍门，以便您每次都能恰到好处地获得风味平衡和质地。经典的组合通常是鹰嘴豆，柠檬汁，大蒜和芝麻酱，但这种基本配方用途广泛，非常感谢您可以吸收的所有风味。鹰嘴豆泥是 其中的食谱，包括洋葱果酱鹰嘴豆泥，印尼风味鹰嘴豆泥，烤茄子品种以及腰果和鳄梨的混合物。甚至还有一章北斗星，其中包括薄煎饼，皮塔饼面包和芝麻煎饼，还有关于鹰

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

In this completely updated and expanded edition of herinternational bestseller, Jancis Robinson, one of the world's mostrespected wine authorities, offers an engaging introduction to theenjoyment of wine.

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.

"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.

After writing several award-winning health and nutritiontitles that have had great success in the UK, Nicola Graimes makesher debut in the US market with the first book to focus on childrenand brain power and the foods that truly can improve intelligenceand those that can hinder it. With her exciting positive twist onthe link between the food that children eat and their mentaldevelopment, Graimes offers parents new ways and reasons to givetheir children (from pregnancy through primary school) and theessential foods and nutrients they require. BRAIN FOODS FOR KIDS includes: -A clear and easy-to-follow introduction to the principles ofgood childhood nutrition and information on all the latest scienceon brain-boosting foods -Practical, kid-tested advice on incorporating the essentialfoods into a child-friendly diet -Special "brain-box" features to explain the health-giving,mind-boosting properties of each of the featured dishes -Teaches how