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

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.

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.

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

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.

Seventy child-friendly recipes and cooking activities fromaround the world will draw the entire family into the spirit andfun of preparing Jewish holiday celebrations. Covering the tenmajor holidays, each of the activities has a different focus--suchas Eastern Europe, biblical Israel, contemporary America--andtogether they present a vast array of foods, flavors, andideas. The recipes are old and new, traditional and novel--everythingfrom hamantashen to pretzel bagels, chicken soup with matzah ballsto matzah pizza, fruit kugel to Persian pomegranate punch.

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

Perfectly pristine ingredients, combined sensibly and cookedproperly, are the unmistakable hallmarks of the best Italian food.Chef Mario Batali, known to fans far and wide as "Molto Mario" fromhis appearances on television's Food Network and as chef of NewYork's much-loved Pó restaurant, has elevated these simpleprinciples to fine art, creating innovative new fare that paystribute to traditional Italian home cooking in a distinctly modernway. Now, for the first time, more than 200 of his irresistiblerecipes for fresh pastas, sprightly salads, grilled dishes, savoryragus, and many others are gathered in Simple Italian Food, acelebration of the flavors and spirit ofItaly. Mario draws inspiration for his distinctive dishes from the two"villages" that have left their stamps on his cuisine: BorgoCapanne, the tiny hillside village in Northern Italy where he livedand cooked for several years, and New York's Greenwich Village,where he has ready access to bountiful produce and outstandingartisan-made

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

The extremes of American eating--our equal urges to stuff and tostarve ourselves--are easy to blame on the excesses of modernliving. But Frederick Kaufman followed the winding road of theAmerican intestine back to that cold morning when the firstfamished Pilgrim clambered off the Mayflower, and he discovered thealarming truth: We've been this way all along. With outraged witand an incredible range of sources that includes everything fromCotton Mather's diary to interviews with Amish black-marketraw-milk dealers, Kaufman offers a highly selective,take-no-prisoners tour of American history by way of the Americanstomach. Travel with him as he tracks down our earliest foodies;discovers the secret history of Puritan purges; introduces dietgurus of the nineteenth century such as William Alcott, whobelieved that "Nothing ought to be mashed before it is eaten";traces extreme feeders from Paul Bunyan to eating-contest champDale Boone (descended from Daniel, of course); and investigates ourblithe efforts to re-create

The wickedly entertaining, hunger-inducing, behind-the-scenesstory of the revolution in American food that has made exoticingredients, celebrity chefs, rarefied cooking tools, anddestination restaurants familiar aspects of our everydaylives. Amazingly enough, just twenty years ago eating sushi was a daringnovelty and many Americans had never even heard of salsa. Today, wedon't bat an eye at a construction worker dipping a croissant intorobust specialty coffee, city dwellers buying just-picked farmstandproduce, or suburbanites stocking up on artisanal cheeses and extravirgin oils at supermarkets. The United States of Arugula is arollicking, revealing stew of culinary innovation, food politics,and kitchen confidences chronicling how gourmet eating in Americawent from obscure to pervasive—and became the cultural successstory of our era.

"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.

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!

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.

From the legendary editor who helped shape modern cookbookpublishing-one of the food world's most admired figures-comes thisevocative and inspiring memoir. Living in Paris after World War II, Jones broke free of blandAmerican food and reveled in everyday French culinary delights. Onreturning to the States she published Julia Child's Mastering theArt of French Cooking. The rest is publishing and gastronomichistory. A new world now opened up to Jones as she discovered, withher husband Evan, the delights of American food, publishing some ofthe premier culinary luminaries of the twentieth century: fromJulia Child, James Beard, and M.F.K. Fisher to Claudia Roden, EdnaLewis, and Lidia Bastianich. Here also are fifty of Jones'sfavorite recipes collected over a lifetime of cooking-each with itsown story and special tips. The Tenth Muse is an absolutelycharming memoir by a woman who was present at the creation of theAmerican food revolution and played a pivotal role in shapingit.

Anne Casale invites you into her kitchen to share the specialsecrets behind hundreds of home-style recipes that have been partof her family's heritage for years and years. A second-generation Italian American and the head of her owncooking school, she takes you by the hand and shows you how to makeher father's succulent veal roast, her Nonna Louisa's very ownhomemade pasta, savory soups based on her mother's perfect broth,sumptuous desserts from her pastry-chef father-in-law, and scoresof her own wonderful originals. Best of all, she explains therecipes so carefully and clearly that you are sure to start yourown new tradition of delicious Italian Family Cooking -- Clam-Stuffed Mushrooms -- Melt-in-Your-Mouth Fried Mozzarella -- Linguine with Tomato-Garlic Sauce -- Penne with Mushrooms and Prosciutto -- Delectable Five Layer Pasta Pie -- Pan-Fried Lamb Chops with Lemon Juice -- Chicken Legs Stuffed with Sausage and Scallions -- Fillets of Sole

Witty, one-of-a-kind imaginative cupcake designs using candiesfrom the local convenience store. America's favorite foodphotography team, responsible for the covers of America's topmagazines, shows how to create funny, scary, and sophisticatedmasterpieces, using a zipper lock bag and common candies and snackitems.With these easy-to-follow techniques, even the mostkitchen-challenged cooks can - raise a big-top circus cupcake tierfor a kid's birthday - plant candy vegetables on Oreo earthcupcakes for a garden party - trot out a line of confectionery"pupcakes" for a dog fancier - serve sausage and pepperoni pizzacupcakes for April Fool's Day - bewitch trick-or-treaters withchilly ghost chocolate cupcakes - create holidays on icing withturkey cupcake place cards, a white cupcake Christmas wreath, andEaster egg cupcakes No baking skills or fancy pastry equipment isrequired. Spotting the familiar items in the hundreds of brilliantphotos is at least half the fun.

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.

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

A fascinating interpretation of how the body functions tomaintain good health and addresses all kinds of ailments withspecific nutritional approaches. A pioneering nutritionclassic.