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

The rich culinary tradition of China is largely inspired by acalendar year filled with joyous occasions for eating, drinking andmaking merry. Food, fittingly enough, plays a leading role ineverything from festivals to reunions and weddings toanniversaries. The combination of flavors and symbols, such aswealth, happiness, luck, and prosperity, involved in many of thesedishes are a spiritual celebration and an earthly pleasure. In Chinese Feasts Festivals, author S.C. Moey assemblesfacts and fancies along with a collection of festival specialtiesthat every Chinese food lover will read and enjoy. Full ofdelicate, subtly-rendered illustrations, this exquisite and yetfunctional cookbook will inspire you to cook up a feast no matterwhat the occasion.

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.

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

America's favorite baker, Nancy Baggett, has been on a roadtrip around the country. Now she's back, with something for everydessert lover: the best pies, cakes, puddings, crisps, cookies, icecreams, and candies in the land. Many of her discoveries werelocally famous family secretsuntil now. They include a memorablysimple blueberry buckle from a Vermont bed-and-breakfast; a coconutchiffon cake from an island off the coast of Virginia that hasbecome a "destination dessert"; a never-before-revealed recipe forchocolate-dipped caramel candies, the fund-raising specialty of thewomen of an Episcopal church in New Mexico; and a sublime peachcobbler from a cook in the Ozarks. Baggett has tested and retestedevery recipe in her home kitchen to ensure that all cooks get thesame results. She has even included a chapter on easy gifts to makewith children, from "bars in a jar" (a homemade brownie mix) tofancifully decorated graham-cracker holiday cottages. Every recipein this lavishly photographed book comes with an

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.

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.

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

The perfect cookie for every occasion. Cookies are the treat that never disappoints. Whether you’rebaking for a party or a picnic, a formal dinner or a familysupper–or if you simply want something on hand for snacking–thereis a cookie that’s just right. In Martha Stewart’s Cookies, theeditors of Martha Stewart Living give you 175 recipes andvariations that showcase all kinds of flavors and fancies. Besidesperennial pleasers like traditional chocolate chip and oatmealraisin, there are other sweet surprises, including Rum RaisinShortbread, Peppermint Meringue Sandwiches with Chocolate Filling,and Lime Meltaways. Cleverly organized by texture, the recipes in Martha Stewart’sCookies inspire you to think of a classic, nostalgic treat withmore nuance. Chapters include all types of treasures: Light andDelicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues);Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, PeanutButter Swirl Brownies); Chunky and Nutty (Magic Blondies, T

In this completely updated and expanded edition of herinternational bestseller, Jancis Robinson, one of the world's mostrespected wine authorities, offers an engaging introduction to theenjoyment of wine.

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.