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

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

Small, luxurious and just a little bitwicked! With 300 chocolate recipes, there is sustenance enough hereto keep even the most depraved of chocoholics happy.

There is only one Harry’s Bar. Located on Venice’s CalleVallaresso, near the Piazza San Marco, this legendary restauranthas been, for five decades, the meeting place for artists, writers,royalty, maestros, divas, celebrities, the very rich, and lots ofordinary—but very wise—Americans and Europeans. Everyone from theWindsors and the Onassises and the Burtons to Cole Porter; ErnestHemingway, and Joan Crawford has come here for great food, finedrinks, and the incomparable ambiance. Now, to the delight of hislegions of customers, Arrigo Cipriani shares his favorite storiesabout Harry’s Bar and its secrets–and reveals for the first timehis treasured recipes for the restaurant’s most populardishes. Harry’s Bar above all, is a bar. Its distinctive mixed drinks werecreated by its founder, Arrigo’s father, Giuseppe Cipriani, andthey remain the social center of the establishment. Therefore,you’ll find careful instructions for making the world-famousBelini—the frosty, frothy combination of rose-c

The Chamberlain family spent a dozen blissful years in preWorld War II France, with their beloved cook, Clementine, learningthe gustatory pleasures of snail hunting in their backyard andbottling their own wine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new homefor herself in Marblehead, Massachusetts, where she introduced theinitially suspicious Yankees to the pleasures of la cuisine debonne femme. First published in 1943, Clementine in the Kitchen isa charming portrait of a family of gastronomic adventurers, and amouth-watering collection of more than 170 traditional Frenchrecipes. This Modern Library Food series edition includes a newIntroduction by Jeffrey Steingarten, food critic for Vogue andauthor of The Man Who Ate Everything, winner of the Julia ChildBook Award.

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.

Over 130 recipes for everyoccasion, from simple breakfast and brunch cupcakes,to elaboratepreparations for those special.days (weddings, bridal showers,etc). Featuring recipes for those With special dietary needs, suchas diabetics, or those with allergies .to gluten, dairy, oregg.

Drawing inspiration from the rich curry traditions around theworld, Nancie McDermott provides more than 100 intriguing recipesfrom Thailand, India, Malaysia, Jamaica, Africa, and the UnitedStates. Every recipe can be as easy or complexly flavored as youwant, for each can be made with convenient store-bought currypowder or with authentic homemade herb and spice blends. Includes:Cheddar Curry Bites - Spicy Peanut Chicken Soup West African Style- Thai Grilled Chicken with Sweet and Spicy Garlic Sauce -Singapore Curry Noodles with Green Peppers and Shrimp - Green PeaCurry with Fresh Paneer Cheese - Indonesian-Style Rice Pilaf -Ginger Pear Chutney

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.

Melanie Rehak always loved cooking, eating, and sharing foodwith loved ones. After reading the likes of Michael Pollan, EricSchlosser, and Wendell Berry, she tried to buy organic and localfoods. But upon the birth of her son, Jules, she realized that shewas responsible for feeding someone else, and she wanted to knowmore. Eating for Beginners details a year of discovering what itmeans to be an eater and a parent in today’s complicated world.Rehak harvested potatoes, milked goats, sorted beans, and worked ata small restaurant where she learned what to eat and why, that eventhe most dedicated organic farmers sometimes serve their childrenfrozen chicken fingers, and that we really can make peace with ourfood.

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

THE TIME TO ENCOURAGE HEALTHY EATING HABITS AND SMART FOODCHOICES FOR YOUR CHILD IS NOW. Unhealthy food is everywhere–colorfully packaged, cheap, and fullof fat, calories, and sodium. It’s no wonder childhood obesity hasbecome an epidemic in the last thirty years. As a result, by thetime most people reach adulthood, they’re already wired toovereat. Family nutrition expert Eileen Behan posits that good nutritionand good eating habits start on day one. The Baby Food Biblefeatures a guide to more than 100 foods recommended for infants andtoddlers based on the American Academy of Pediatrics guidelines,tells parents when to introduce these foods into a child's diet,and emphasizes the importance of setting healthy eating routinesthat center on family meals at the dining room table–the perfecttime to build good habits. In a clear, accessible style, Behandescribes how to: ? foster an appetite for a healthy variety of new foods (there’smore to life than string cheese) ? avoid e

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.

This comprehensive collection of beers will inspire everydrinker to venture beyond their comfort zone and try out some ofthe finest beers in the world. If you've always wanted to know thedifference between stout and porter, wondered how beer is producedor needed advice on matching beers with food, here is the book foryou. 500 Beers takes the guesswork out of selecting and enJoying beer,with tips on everything from choosing glasses to storing, pouringand tasting beer.

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

Do lobsters feel pain? Did Franz Kafka have a funny bone? Whatis John Updike's deal, anyway? And what happens when adult videostarlets meet their fans in person? David Foster Wallace answersthese questions and more in essays that are also enthrallingnarrative adventures. Whether covering the three-ring circus of avicious presidential race, plunging into the wars betweendictionary writers, or confronting the World's Largest LobsterCooker at the annual Maine Lobster Festival, Wallace projects aquality of thought that is uniquely his and a voice as powerful anddistinct as any in American letters.

"Big Bad-Ass Book of Cocktails" is an essential guide tomartinis, manhattans, margaritas and many, many more drinks forboth professional bartenders and the average party host. It's thenext title in our highly successful series of "Big Bad-Ass" drinksbooks. Want to serve up perfect martinis at your next party? Cosmosanyone? "Big Bad-Ass Book of Cocktails" is a complete resource forthese classic drinks as well as trendy concoctions that will bemust-haves at every social gathering. This comprehensive collectionof 1,500 recipes will provide endless smile-inducing options. Sopick a reason to celebrate, turn to any page in this book, andenjoy.

The best-selling author of "The Perfect Recipe" shares hersecret for dumping pounds without dieting—and the 250 recipes forher new way of eating. To millions of citizen cooks, Pam Andersonis a trusted friend who does all the work for them, testing andretesting until she arrives at the best version of classicfavorites and simple dishes for company. But gradually, Pam foundherself standing with the two thirds of Americans who are more thana few pounds overweight. Fed up with whipsaw cycles of losing andgaining, she vowed to change—but not if it involved dieting, hungerpangs, or saying no to the foods she loved. Complicated recipeswere out. She streamlined, creating meals as satisfying as they arequick—pizzas that take just thirty minutes, big-bowl combos, andgratifying snacks to forestall cravings. She discovered a fewsimple habits that make all the difference. Four years later, she’sstill maintaining her forty-pound weight loss. "The Perfect Recipefor Losing Weight and Eating Great" is a way to