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.

When restaurateur Keith McNally and co-chefs Riad Nasr and LeeHanson opened Balthazar in 1997, it immediately became one of thehottest restaurants in the country. Famous for its star-studdedclientele, a beautiful room in the chic SoHo neighborhood, andsuperbly executed food, Balthazar has been embraced by New Yorkersand visitors alike for its perfect evocation of a Frenchbrasserie. The Balthazar Cookbook captures that energy, that style, and thatcuisine, with recipes for the most-loved and most-accessible Frenchdishes: seafood ranging from the ultra-simple Moules à la Marinièreto more ambitious Bouillabaisse; chicken and game favorites thatinclude Coq au Vin and Cassoulet; red-meat classics such as BraisedShort Ribs and Blanquette de Veau; sides like the perfect FrenchFries or sublime Macaroni Gratin; and finales that include CrèmeBr?lée and Chocolate Pot de Crème. This is the best of Frenchcooking, from one of the best-loved French restaurants in thecountry.

With 12 pages of color photographs

31-year-old Nancy Trejos was supposed to be an expert onhandling her money - after all, she's the personal financecolumnist for one of the nation's leading newspapers, TheWashington Post . But a few months ago, she found herself inher own dire financial straits. Faced with a mountain of bills,debt, and no way to pay her rent, she was forced to call herparents to ask them for a loan. That night was a wake-up call - shevowed to get herself out of debt and into financial solvency. In Hot Broke Messes , Trejos takes readers along with heron her journey. She meets with a financial planner and a therapistto deal with all the issues young people face today - from creditcard debt and student loans, to impulse buying and emotionalspending, to the cost of having a social life, to buying a housewith someone during a potentially impermanent relationship andmore. Trejos learns what causes these problems in herself, how shecan fix them, and how she can pass that advice on to other youngpeople going through the same exp

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.

Hailed by the New York Times, Esquire, and the AtlanticMonthly as one of the best delicatessens in the country,Zingerman"s is a trusted source for superior ingredients — and anequally dependable supplier of information about food. Now, AriWeinzweig, the founder of Zingerman"s, shares two decades ofknowledge gained in his pursuit of the world"s finest foodproducts: oils, vinegar, and olives; bread, pasta, and rice;cheeses and cured meats; seasonings like salt, pepper, and saffron;vanilla, chocolate, and tea.

Revised edition of the classic cookbook, originally publishedin 1961. --This text refers to an out of print or unavailable edition ofthis title.

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.

By now, you’ve heard of (and maybe tried) them all: thelow-carb diet, the grapefruit diet, the miracle diet . . . the listgoes on and on. Fad diets may promise a quick fix, but few deliverlasting results. If you’re like millions of other Americans, you’restill struggling to lose weight and get in shape—without harmingyour long-term health in the process. It’s time to leave behind the one-size-fits-all approach todieting. Now, the American Heart Association, the nation’s mosttrusted authority on heart-healthy living, introduces itsfirst-ever comprehensive weight-loss book. No-Fad Diet helpsyou create a personalized plan to lose weight in a healthful way.After a simple assessment of your current habits, you choose theeating and exercise strategies that best fit your needs. You’lllearn how to set realistic goals, eat well to lose extra poundssafely, and add physical activity to keep the weight off forgood. This book offers more than 190 delicious, all-new recipes,including Cream of Triple-Mush

The Book of Tea was written by Okakura Kakuzo in the early20th century. It was first published in 1906, and has since beenrepublished many times. - In the book, Kakuzo introduces the termTeaism and how Tea has affected nearly every aspect of Japaneseculture, thought, and life. The book is noted to be accessibile toWestern audiences because though Kakuzo was born and raisedJapanese, he was trained from a young age to speak English; andwould speak it all his life, becoming proficient at communicatinghis thoughts in the Western Mind. In his book he elucidates suchtopics as Zen and Taoism, but also the secular aspects of Tea andJapanese life. The book emphasises how Teaism taught the Japanesemany things; most importantly, simplicity. Kakuzo argues that thistea-induced simplicity affected art and architecture, and he was along-time student of the visual arts. He ends the book with achapter on Tea Masters, and spends some time talking about Sen noRikyu and his contribution to the Japanese Tea Ceremony.

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 Surprising Power of Family Meals is the first book to takea complete look at a ritual that was virtually universal ageneration ago but has undergone a striking transformation. Nolonger honored by society as a time of day that must be set aside,some families see family supper as little more than a quaint relic.But others are beginning to recognize it as a lifeline – a way toconnect with their loved ones on a regular basis and to get moreenjoyment out of family life. The Surprising Power of Family Mealspresents stories, studies, and arguments from the fields ofpsychology, education, nutrition, family therapy, anthropology,sociology, linguistics, and religion. It provides examples offamilies and communities around North America responding creativelyto the pressures of a 24/7 world to share strategies for takingwhat is best from our past and transforming it to meet currentneeds.

Americans are drinking more alcoholic beverages than ever, andalmost 30 percent of tipplers name wine as their drink of choice.Recent studies have touted the health benefits of wine-drinking. Sowhy is wine so intimidating? The sheer numbers and types of wines?The wine snobs with their arcane terminology? The French with theirinsufferable Frenchiness? Demystifying oenophilia and offering more than a few laughs alongthe way, Jennifer Rosen’s THE CORK JESTER?’S GUIDE TO WINE is acollection of fast, funny anecdotes and informative lessons sure toentertain both the vintage idiot and the savvy sipper. In the book’s introduction, Rosen offers a typically frankexplanation of her approach: "A wise winemaker told me, ‘Drinkingwine with a sommelier is like making love to a gynecologist: it’sbetter if they don?’t tell you everything they know.’ Instead, Ioffer a series of bite-sized stories; Trojan horses filled withfacts programmed to infiltrate and lodge in your brain, with noeffort on

For the past twenty years, in their wildly popular newspaperand cooking columns, Sheryl Julian and Julie Riven have beenproviding hundreds of thousands of cooks with recipes they candepend on. Now, in this long-awaited cookbook which is an essentialreference for anyone who wants to get the most out of time in thekitchen, they present 250 of their favorites. From Roast Side ofSalmon to Creamy Chocolate Tart, each dish is straightforward,contemporary, and elegant: home cooking at its best. Julian andRiven have an unerring sense of what busy people need:appetite-provoking nibbles that won't set back dinner preparations;easy meals for the time of day when the cook is most exhausted;impressive but relaxed dinners for company; simple side dishes;slow-cooked suppers served straight from the pot; weekendbreakfasts that leave plenty of time for reading the paper;desserts anyone can master. It's all here in The Way We Cook:Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * MarinatedShrimp in White Wine Vin

As the star of the smash sensation Iron Chef America, Cat Corais used to improvising exciting dishes on a moment's notice. Inthis book she shows you how to do it too, whether you want aspur-of-the-moment supper or a spectacular dinner that doesn'trequire spending your whole Saturday in the kitchen. Cooking fromthe Hip is divided into four convenient sections, each with its ownappetizers, soups, salads, main dishes, sides, and desserts. Youcan turn to whichever chapter best suits your needs and mood,knowing that every dish will be simple and special. Fast: SpicyChicken and Peach Stir-Fry, Creamy Fettuccine with Sausage,Chocolate Brownie Cupcakes Easy: Watermelon Gazpacho, Thai ChickenSalad, White Cheddar Corn Bread Fun: Sunday Cheesesteak Sandwiches,Crispy "Fried" Chicken, Lemonade Cookies Phenomenal: MangoMargaritas, Pomegranate-Glade Cornish Hens with Wild Rice, ItalianCream Cake Cooking from the Hip is all about flexibility. You'll beable to use what you've got on hand without being afraid tosubstitute. Yo

Clotilde Dusoulier is a twenty-seven-year-old Parisian whoadores sharing her love of all things food-related—recipes,inspirations, restaurant experiences, and above all the pleasure ofcooking with the fresh ingredients found in her local Montmartreshops. But her infatuation with food was born not in her mother’sParisian kitchen, but in San Francisco, where she moved aftercollege and discovered a new world of tastes. When she returned toher beloved France, her culinary exploits inspired her popular andcritically acclaimed blog, ChocolateandZucchini.com. In her first book, Dusoulier provides a glimpse into the life ofa young Parisian as she savors all that the city has to offer andshares her cooking philosophy in the form of more than 75 recipesthat call for healthy ingredients (such as zucchini) and moreindulgent tastes (such as chocolate). The Los Angeles Times callsher recipes "simple, charming, and fun." Appetizers such as Cumin Cheese Puffs, sandwiches and tarts likeTomato Tatin, sou