With 12 pages of color photographs

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.

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.

Widely recognized as one of the fathers of New Americancuisine, Jonathan Waxman became a mentor to hundreds of chefs onboth coasts. Here he shows you how to flex your culinary muscleswhile having fun in the kitchen. A Great American Cook presentsWaxman's finest dishes the way he makes them at home. They includethe Red Pepper Pancakes with Corn and Caviar that he created whenhe ran the kitchen of Alice Waters's Chez Panisse, his famousGrilled Chicken with JW Fries, and a homey Pizza with Bacon,Scallions, Parmesan, and Tomato that's a family weeknight favorite.His combinations are simple but unexpected, exuberant but down toearth. Many of the dishes juxtapose contrasting flavors andtextures, pairing cool beef carpaccio with warm potato salad, softcrab cakes with crunchy slaw, or whole wheat pasta with spicyclams. Other recipes, such as Shrimp BLT, Crispy Chicken and GoatCheese Burritos, and Gingerbread with Brandied Plums, arefree-spirited plays on classics. Waxman shows how to producemagnificent food fr

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.

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

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

Stretching from the shores of Turkey to the Ionian Sea east ofItaly, the Greek islands have been the crossroads of theMediterranean since the time of Homer. Over the centuries,Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians,Ottoman Turks, and Italians have ruled the islands, putting theirdistinctive stamp on the food. Aglaia Kremezi, a frequent contributor to GOURMET and aninternational authority on Greek food, spent the past eight yearscollecting the fresh, uncomplicated recipes of the local women, aswell as of fishermen, bakers, and farmers. Like all Mediterraneanfood, these dishes are light and healthful, simple but never plain,and make extensive use of seasonal produce, fresh herbs, and fish.Passed from generation to generation by word of mouth, most havenever before been written down. All translate easily to theAmerican home kitchen: Tomato Patties from Santorini; Spaghettiwith Lobster from Kithira; Braised Lamb with Artichokes from Chios;Greens and Potato Stew from Crete; Spinach, Le

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.

Through recipes that use time-honored medicinalingredients, A Tradition of Soup provides a fascinating narrativeof the Southern Chinese immigrants who came to the United States inlarge numbers during the last half century, the struggles theyfaced and overcame, and the soups they used to heal and nourishtheir bodies. Following the Chinese approach to health, Teresa Chen, who wasborn into a family of food connoisseurs and raised by a gourmetcook, groups the recipes by seasons and health concerns accordingto Cantonese taxonomy: tong (simple broths, soups, and stews), geng(thickened soups), juk (rice soups or porridges), and tong shui(sweet soups), as well as noodle soups, wonton and dumpling soups,and vegetable soups. Also focusing on dahn (steaming) and louhfo(slow-cooking) soups associated with good health, the book featuresfresh, natural, and seasonal food. A Tradition of Soup highlightsrecipes that serve a wide range of purposes, from gaining orshedding weight to healing acne and prevent

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

The sequel to the classic Mastering the Art of FrenchCooking Here, from Julia Child and Simone Beck, is the sequel to thecooking classic that has inspired a whole American generation tonew standards of culinary taste and artistry. On the principle that“mastering any art is a continuing process,” they continued, duringthe years since the publication of the now-celebrated Volume One,to search out and sample new recipes among the classic dishes andregional specialties of France—cooking, conferring, tasting,revising, perfecting. Out of their discoveries they have made, forVolume Two, a brilliant selection of precisely those recipes thatwill not only add to the repertory but will, above all, bring thereader to a yet higher level of mastering the art of Frenchcooking. This second volume enables Americans, working with Americaningredients, in American kitchens, to achieve those incomparableflavors and aromas that bring up a rush of memories—of lunch at acountry inn in Provence, of an eveni

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.

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

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

An incomparable culinary treasury: the definitive guide toFrench cooking for the way we live now, from the man the GaultMillau guide has proclaimed “Chef of the Century.” Jo?l Robuchon's restaurant empire stretches from Paris to NewYork, Las Vegas to Tokyo, London to Hong Kong. He holds moreMichelin stars than any other chef. Now this great master gives ushis supremely authoritative renditions of virtually the entireFrench culinary repertoire, adapted for the home cook and thecontemporary palate. Here are more than 800 precise, easy-to-follow, step-by-steprecipes, including Robuchon's updated versions of greatclassics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well asdozens of less well-known but equally scrumptious salads, roasts,gratins, and stews. Here, too, are a surprising variety of regionalspecialties (star turns like Aristide Couteaux's variation on HareRoyale) and such essential favorites as scrambled eggs. Emphasizingquality ingredients and the brilliant but simple

Today, Chef Eric Ripert carries on that tradition with dishessuch as Poached Halibut on Marinated Vegetables, Pan-RoastedGrouper with Wild Mushrooms and Artichokes, and Grilled Salmon withMushroom Vinaigrette. And, of course, there are the desserts forwhich Le Bernardin is also so well known--from ChocolateMillefeuille to Honeyed Pear and Almond Cream Tarts.

Award-winning chef Nancy Silverton has conquered the gourmetworld as the original dessert chef at Spago and founder of thecelebrated La Brea Bakery. Her recipes are legendary, innovative,and delicious. However, in the last few years, there has been agreat shift in cooking toward the Home Meal Replacement (HMR),better known as “takeout.” It’s impossible to spend hours in thekitchen after a hard day’s work, so more people are buying preparedfoods and frozen meals, compromising taste for convenience.Realizing that people’s hectic workdays don’t afford everyone thetime to re-create her epicurean triumphs, Nancy has come up withthe perfect solution

A monumental work--the story of the Jewish people told throughthe story of Jewish cooking--The Book of Jewish Food traces thedevelopment of both Ashkenazic and Sephardic Jewish communities andtheir cuisine over the centuries. The 800 magnificent recipes, manynever before documented, represent treasures garnered bu Rodenthrough nearly 15 years of traveling around the world. 50 photos illustrations.

This groundbreaking collection encompasses both sweet and savoryfavorites: yeast breads and quick breads, layer cakes and loafcakes, doughnuts and fruit desserts, pies and simple pastries.Taking as his starting point 1796, the year the first Americancookbook was published, Greg Patent, an accomplished baker, hasmined sources from across the country for exemplary baking recipesby and for home cooks. Perusing old cookbooks, journals, andhandwritten diaries from libraries and private archives, he hasskillfully recreated treasured recipes or used them as inspirationfor his own thoroughly up-to-date creations. Included arehistorical finds like the original Parker House Rolls; Lindy'sCheesecake, from the world-famous New York restaurant; and asensationally easy butterscotch cake that won a national bakingcontest in 1954. Here as well are hundreds of contemporarystandouts, such as Malted Milk Chocolate Layer Cake,Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler,and Raised Potato Doughnuts.

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.