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.

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

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.

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.

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.

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.

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.

To read this book is not just to learn the proper preparationfor lasagna and risotto, but also to encounter the Medicis, towitness an opulent banquet for two, and to learn the fablessurrounding the origin of tortellini.

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

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.

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

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

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.

American chef Jessica Theroux spent a year travelingthroughout Italy, cooking and talking with Italian grandmothers,learning their secrets and listening to their stories. The resultis a charming and authentic collection of recipes, techniques,anecdotes, and photographs that celebrate the rustic andsustainable culinary traditions of Italy’s most experienced homecooks. Cooking with Italian Grandmothers features the histories andmenus of fifteen grandmothers, each of whom welcomed Ms. Therouxinto their kitchens and pantries and shared both their favoritedishes and personal wisdoms. From the dramatic winter shores ifUstica to the blooming hills of Tuscany in spring, readers willjourney through Italy’s most divers regions and seasons, todiscover the country’s most delectable dishes, from the traditionalto the unexpected, and meet the storied women who make them. Part travel diary, part photo essay, part cookbook, Cooking withItalian Grandmothers features over 100 time-honored recipes, from

This book holds all the secrets to opening and running asuccessful inn. It gives you guidelines for choosing a profitablelocation and describes a day in the life of the average inn owner.You can find information about how to write up a business plan,what to include on you Web site, what "house rules" you need to setup to keep your guests and your investment safe, and how to useyour own personal touch to make your inn unique.

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

Some of the most inspired (and acclaimed) Italian food in thecountry is served at Babbo Ristorante e Enoteca, Mario Batali’sflagship restaurant in the heart of New York City’s GreenwichVillage. Diners in this converted town house have come to expectinnovative flavors and artful presentations that make the most ofseasonal, local, and artisanal ingredients—all with a sensibilitythat is distinctly Italian. Now home cooks can re-create theseshowstopping dishes, just as they are served at the restaurant, towin raves of their own. The Babbo Cookbook is Mario’s biggest yet, filled with 150recipes that have redefined contemporary Italian cooking. Here forthe first time he shares such signature dishes as Mint Love Letterswith Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing hisunparalleled ability to reinterpret the Italian culinary traditionin a completely original way. Recipes for dozens of Babbo’srenowned antipasti, many based on fresh seasonal produce, arefollowed by an alluring col

Delicious, nutritious, tempting recipesfor every occasion. More than 140 ideas for healthy，scrumptiouspasta meals. Each recipe is accompanied by a beautiful colorphotograph,showing exactly how the finished dish will look.