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.

After writing several award-winning health and nutritiontitles that have had great success in the UK, Nicola Graimes makesher debut in the US market with the first book to focus on childrenand brain power and the foods that truly can improve intelligenceand those that can hinder it. With her exciting positive twist onthe link between the food that children eat and their mentaldevelopment, Graimes offers parents new ways and reasons to givetheir children (from pregnancy through primary school) and theessential foods and nutrients they require. BRAIN FOODS FOR KIDS includes: -A clear and easy-to-follow introduction to the principles ofgood childhood nutrition and information on all the latest scienceon brain-boosting foods -Practical, kid-tested advice on incorporating the essentialfoods into a child-friendly diet -Special "brain-box" features to explain the health-giving,mind-boosting properties of each of the featured dishes -Teaches how

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.

Hot-shot magazine editor Lisa Edwards' career is destined for high-rise New York when suddenly she's diverted to low-rise Dublin.But what can she do she do about it? Ashling Kennedy，Lisa's super-organized assistant.worries abort everything from her lack of waist to the lack men in her life. She's even anxious about a little bit of raw fish…… Clodagh Kelly is Ashling's best friend and has her prince，her beautiful kids and a lovely house-everytheng in fact that Ashling ever wanted.And yet，she's still not satisfied. Three women on the verge of happiness and even closer to complate breakdown.Whech way will they fall?

As the chef and owner of the acclaimed Blue Ginger restaurantin Wellesley, Massachusetts, and an Emmy award-winning televisionpersonality, Ming Tsai has become the standard-bearer of East-Westcuisine, the innovative blending of Eastern flavors and techniqueswith Western ingredients and presentations. Now, in Simply Ming, he presents a breakthrough technique forbringing East-West flair to everyday cooking, making it possible totransform a handful of fresh ingredients into a delicious meal in amatter of minutes. The genius of Simply Ming is a versatile arrayof master recipes—intensely flavored sauces, pestos, salsas,dressings, rubs, and more that eliminate much of the last-minuteprep work. So sophisticated dishes such as Tea-Rubbed Salmon withSteamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops,and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks canbe on the table in less than 30 minutes. Even casual dishes such as spaghetti, burgers, fried calamari,and chicken wing

"365 Dish a Day" provides a little inspiration for every day of the year, making sure you don't miss out on the month's freshest ingredients and seasonal specialties. You'll find warm, hearty comfort food in the fall and winter months and healthy, light and refreshing dishes in spring and summer. The recipes are quick, easy to follow. Full-color photographs.

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.

Classic recipes include Rum Raisin, Rocky Road, andChocolate Chip ice creams, Lemon, Strawberry Yogurt, and BitterChocolate sorbets Coffee and Lemon granitas, and Sicilian Cassataand Black Forest Ice Cream Cake. But you will also find someinnovative recipes, such as Nutty Spumone, Basil Sorbet and MojitoGranita.

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.

The beautifully presented and inspirational Cook's Bible is the definitive cooking guide for everyone—beginner and experienced cook alike. From choosing kitchen utensils to stocking the pantry,this book shows you can be superbly oranzed and creative in the kitchen. it offers valuable advice about all culinary matters,including kitchen equipment, ingredients, kitchen safety, and the basics of diet and healthy eating. The Cook's Bible provides practical information about all aspects of preparing and cooking food—from how to boil an egg to how to prepare sushi. It is also useful for those who know the basice but want to extend their kitchen repertoire to cooking exciting and varied dishes.its wide range of recipes has been carefully selected to combine traditional favorites with modern choices. So whether you wish to make a cheese souffle, create a paella, or bake Fresh Croissants—you will find the Cook's Bible an invaluable source of inspiration and advice that you will want to go back to again and ag

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.

Delicious, nutritious, tempting recipesfor every occasion. More than 130 ideas for tempting salads.Eachrecipe is accompaniedby a beautiful color photograph,showingexactly how the finished dish will look.

From super-healthy fruit and veggie smoothiesand juices to wicked dessert smoothies，here you will find more thanl00 ideas for quick breakfasts，snacks，and desserts Health—enhanching recipes include Cilantr0＆Almond DetoxSmoothies．Spinach，Soy＆Wheat Juice with Gink0，and Banana e PeachSmoothies with Wheat Germ．At breakfast time．try hour Man90＆Yogu rtSmoothies or Citrus and Pa rsley Juice．For a quick dessert，whip upChocolate Cappuccino Smoothies or Banana Smoothies withChocolate＆Nuts．

Curries & Asian Food offers a popular and varied series of dishes that are suitable for every taste and convenience. The curries are based on recipes from India. China, Thailand, Malaysia and Vietnam and are accompanied by a wide range of meat, fish and vegetable dishes that are perfect recipe companions to the curries. Curries & Asian Food is an invaluable source of great, straightforward recipes suitable for any occasion, whether it is a quick and simple supper or a delicious and elaborate meal to entertain friends. Using basic, readily avaliable ingredients, this straightforward,no-nonsense book allows you to limit your cooking time without compromising on quality.

This barbecue compendium is crammedwith500 sizzling recipes,along with tips for selecting ingredientsfor the grill, essential barbecue techniques, preparingmouthwatering marinades and making delicious accompaniments.

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.

Savour the exciting flavours of fresh vegetables all year round with this exciting collection of meat-free recipes from around the world. You'll find inspiration for snacks,starters, suppers and salads that will appeal to vegetarians and carnivores alike, This inspiring new title transports traditional vegetarian coolery into the twenty-first century, with recipes celebrating the diverse produce that is readily available. Eating a variety of foods every day is the key to good health, and these recipes help you along the road to well-being with beautifully photographed, tempting food that appeals to the eyes as well as the palate. The Vegetarian Bible is an indispensable guide to a healthy and delicious way of enjoying a vegetarian diet.

Why do we overeat time and time again? Why do we make poordiet choices while we want to be healthy? What makes losing weightso difficult? These and many other vital questions are addressed in 12 Steps to Raw Foods in an open and sincere dialogue. Basedon the latest scientific research, Victoria Boutenko explains thenumerous benefits of choosing a diet of fresh rather than cookedfoods. This book contains self-tests and questionnaires that helpthe reader to determine if they have hidden eating patterns thatundermine their health. Using examples from life, the authorexplores the most common reasons for people to make unhealthyeating choices. Rather than simply praising the benefits of raw foods, this bookoffers helpful tips and coping techniques to form and maintain new,healthy patterns. Learn how to make a raw food restaurant card thatmakes dining with co-workers easy and enjoyable. Discover threemagic sentences that enable you to refuse your mother-in-law’sapple pie without offending her. Find out how to