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

Part memoir, part guidebook, part cookbook, and all partshilarious, Two for the Road shares the lessons the Sterns havelearned during thirty years of sampling regional fare on America'sback roads. If you want a great restaurant, forget the YellowPages, ask the local cop--and avoid anything that calls itself"world famous." Sure bets are places with a giant plastic pig onthe roof or pictures of Jesus on the walls. As the Sterns searchfor the Holy Grail of barbecue, they relate achingly funnyadventures and misadventures, and what emerges is a big picture ofAmerica, revealing exotic eating customs that flourish right underour noses.

Now you can re-create the best and most inventive sandwichesin America right in your own kitchen. In this eating tour of thenation, those gurus of the road, Jane and Michael Stern, hunt downnearly 100 examples of supreme sandwichery. You'll enjoymouthwatering discoveries from nearly every state, from California(grilled Gruycre with leeks on multigrain from a neighborhoodbakery in Los Angeles) to Maine (an overflowing, warm lobster rollfrom a seaside diner) to Florida (a Cuban: ham, pork, Swiss, andgarlicky salami with pickles, lettuce, and tomato). The Sterns havetracked down America's best muffuletta (cold cuts and cheese toppedwith a bold and briny olive salad on Italian bread) and thespecialty of Louisville, Kentucky (the Hot Brown: white turkey meatunder sizzling cheese with tomato and bacon), not to be confusedwith Hot Truck (a hot pizza sub baked open-face, a campus sensationin Ithaca, New York). Each of the legendary heroes, hoagies, wraps,grinders, blimps, gyros, and subs comes with its own qui

众所周知，詹姆斯 邦德比酒精饮料更喜欢含酒精的饮料。实际上，他甚至将茶视为 泥浆 ，并把它归咎于大英帝国的崩溃。尽管这是他*著名的传奇伏特加 马提尼酒，但他还订购了许多经典鸡尾酒，包括老式，美式和尼格罗尼，所有这些都出现在本书中。邦德也毫不费力地在 皇家赌场 中创作了自己的酒： 戈登的三小节，伏特加之一，基那 里尔的一半。摇匀直至冰冷，然后加入一大片柠檬皮。知道了吗？ Vesper诞生了，这令全球的酒吧老板感到高兴。然而，他不仅仅喜欢鸡尾酒。邦德在书中订购了21次苏格兰威士忌和苏打水，但他也热衷于波旁威士忌和白兰地和姜汁汽水。 Everyone knows that James Bond prefers an alcoholic drink to a soft drink. In fact, he even goes as far as deriding tea as mud and blaming it for the collapse of the British Empire. Although it s the legendary Vodka Martini that he s best known for, he