Although Barbara Lynch was born and raised in South Boston,not Tuscany, many critics believe her food rivals the best ofItaly. It has been praised by Bon Appetit, Food and Wine, andGourmet, and many more. Lynch's cuisine is all the more remarkablebecause it is self-taught. In a story straight out of Good WillHunting, she grew up in the turbulent projects of "Southie," wherepetty crime was the only viable way to make a living. But in a homeec class in high school, she discovered her passion. Through a mixof hunger for knowledge, hard work, and raw smarts, she graduallycreated her own distinctive style of cooking, mining Italian andFrench classics for ideas and seasoning them with imagination.The150 recipes in Stir combine sophistication with practicality.Appetizers like baked tomatoes and cheese and crisp, butterybrioche pizzas. Dozens of the artful pastas Lynch is famous for,such as little lasagnas with chicken meatballs, and potato gnocchiwith peas and mushrooms. Lobster rolls with aioli. Chicken wrap

For New York Times bestselling author Giada De Laurentiis,pasta has always been one of the great pleasures of the table: it’shealthy and delicious; it can be light and delicate or rich andhearty; it’s readily available and easy to prepare--everything youwant in a meal. And nothing satisfies a craving for Italian foodquite like it! In Everyday Pasta, Giada invites you to share herlove of this versatile staple with more than a hundred brand-newrecipes for pasta dishes, as well as for complementary sauces,salads, and sides tempting enough to bring the whole family to thedinner table. Without forgetting about the classics we all love, Giada makesthe most of the many varieties of pasta available to create recipesthat combine familiar flavors in exciting new ways. Although most of these dishes are all-in-one meals in themselves,Giada also supplies recipes for her favorite appetizers, sidedishes, and salads to round them out. Whether you’re looking for a simple summer supper that makes

"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.

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

She's taught us every facet of Italian cooking--fromtraditional and regional to seasonal and contemporary. She evenmade us fall in love with pasta again by opening us up to lighter,healthier versions that don't weigh us down. Now the Food Networkstar and bestselling author of "Everyday Pasta," Giada DeLaurentiis, takes us down a new path, sharing her love of food withclean, vibrant, simple flavors and bursts of bright colors thatlook as beautiful on the plate as they are delicious. Yes, you willstill find those fabulous recipes she remembers so fondly fromfamily meals, but you'll also find updated twists on classictrattoria favorites--California-inflected, hearty but notoverwhelming, and with the perfect balance of healthfulness andterrific flavor. Wouldn't you love a faster, lighter take on ossobuco (here made with turkey instead of veal), a salad with realsubstance (like one of cantaloupe, red onion, and walnuts), andfish that gets an Italian makeover by way of lots of fresh veggiesand accents such a

Good winemaking need not be complex. The authors draw on theirdecades of experience to show how the latest ingredients,equipment, recipes and techniques can result in delicious andinexpensive white, red, rose, sparkling, and dessert wines, as wellas liqueurs. Illustrated.

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

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.

What's the secret to making foolproof friands? How do you bakethe perfect piped cookie dough pinwheel? And what puts the snap inthe very best ginger snaps? Find out in "Field Guide to Cookies", ahandy pocket reference to more than 100 cookie recipes, completewith the fascinating historical background (the first known recipefor brownies was published in the 1897 Sears, Roebuck Catalogue),season (April 9 is Chinese Almond Cookie Day), and helpful bakingnotes for each delicious variety, from traditional favourites tomore exotic concoctions from all over the world. Including drop,bar, piped, rolled, puffed, sandwich, savoury, and mouldedvarieties, every cookie is illustrated in glorious full colour,with step-by-step instructions on how to prepare, bake, serve, andstore your creations. Gooey, delicious, home-baked confections arejust minutes away with "Field Guide to Cookies" in your pantry!

BBQ-joint owner Lulu Taylor knows pretty much everyone inMemphis who loves ribs. But one person she'd rather not know isTristan Pembroke, a snooty pageant coach with a mean streak. Whenshe finds Tristan's dead body stuffed in a closet at a party, thepolice are suspicious- especially since Lulu's developed a tastefor being in the wrong place at the wrong time. Caught in asituation stickier than molasses, Lulu must clear her name, or riskgetting fried...

The companion volume to the public television series Julia andJacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pépin, invite usinto their kitchen and show us the basics of good homecooking. What makes this book unique is the richness of information theyoffer on every page, as they demonstrate techniques (on which theydon't always agree), discuss ingredients, improvise, balanceflavors to round out a meal, and conjure up new dishes fromleftovers. Center stage in these pages are carefully spelled-outrecipes flanked by Julia's comments and Jacques's comments--theaccumulated wisdom of a lifetime of honing their cooking skills.Nothing is written in stone, they imply. And that is one of themost important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make .. . *--Appetizers--from traditional and instant grav-lax to yourown sausage in brioche and a country p'té *--Soups--from New England chicken chowder and onion sou

The only cookbook that explains how to create authentic Frenchdishes in American kitchens with American foods. Teaches the keytechniques of French cooking, permitting many variations on atheme. Over 100 instructive drawings.

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

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.