This book has 80 simple and delicious recipes from the MiddleKingdom.

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

FROM ASIA'S MASTER chefs comes a selection of recipes which are both easy to prepare and delicious to eat. Savor the authentic flavors of dishes from all parts of Asia--from the spicy satays of Indonesia to the fragrant spring rolls of Saigon. Learn to prepare subtle and exciting foods using an array of exotic ingredients. The Food of Asia offers fascinating insights into the historical, geographic and cultural context of these recipes, enhancing your appreciation of these ancient cuisines. Anyone from the experienced cook to the novice can quickly prepare delicious meals by following the comprehensive, illustrated guide to ingredients, and helpful hints sections. Menus designed for a variety of occasions, from the casual family meal to a sophisticated dinner party, are also featured, as well as more than 200 stunning color photographs. Your voyage of culinary discovery begins here!

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.

"French wine can be perplexing … until you pick up this marvelous guide." —Kermit Lynch, wine merchant and author of Adventures on the Wine Route Praise for French Wine For Dummies "The best way to sift through this informative tome is to pour yourself a big glass of Haut Brion, sit back, and enjoy. Whether you are an avid collector or wine novice, this book offers an extensive resource in an accessible format." —Charlie Trotter, Acclaimed Chef and Award-Winning Author Includes wine picks for every region! You no longer have to be confused or intimidated by French wine. Sip and savor the best — and best-value — Bordeaux, Burgundy, Beaujolais, and other delicious wines with this informative insider's guide. Discover how to: Translate wine labels Identify great wine bargains Develop your own wine tastes Match French wine with foods Get smart! www.dummies.com Sign up for daily eTips at www.dummiesdaily.com Choose from among 33 different subject categories Get news you

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.

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