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.

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.

Even though there are so many new and unusual eating experiences available to us, sometimes the old and familiar tried-and-tested recipes seem best, and we tend to hark back to them when we want to have a comfortable night in at home.The Best Ever Home-style Cookbook is full of those homely and welcoming recipes,the dishes that we may have put on the back burner while experimenting with more exotic and unusual recipes cooked with the most recently available and fashionable ingredients. Containing over 100 beautifully presented recipes, with clear step-by-step instructions,handy tips and hints, money-saving ideas, and recipe-specific shopping lists to ensure that you'll always have the vital ingredients to hand, The Best Ever Home-style Cookbook will ensure that you'll always be able to turn out a delicious and comforting meal.

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

A history of the landmark case of James Earl Gideon's fightfor the right to legal counsel. Notes, table of cases, index. Theclassic backlist bestseller. More than 800,000 sold since its firstpub date of 1964.

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

The extremes of American eating--our equal urges to stuff and tostarve ourselves--are easy to blame on the excesses of modernliving. But Frederick Kaufman followed the winding road of theAmerican intestine back to that cold morning when the firstfamished Pilgrim clambered off the Mayflower, and he discovered thealarming truth: We've been this way all along. With outraged witand an incredible range of sources that includes everything fromCotton Mather's diary to interviews with Amish black-marketraw-milk dealers, Kaufman offers a highly selective,take-no-prisoners tour of American history by way of the Americanstomach. Travel with him as he tracks down our earliest foodies;discovers the secret history of Puritan purges; introduces dietgurus of the nineteenth century such as William Alcott, whobelieved that "Nothing ought to be mashed before it is eaten";traces extreme feeders from Paul Bunyan to eating-contest champDale Boone (descended from Daniel, of course); and investigates ourblithe efforts to re-create

Packed with a variety of fruits andflavours, this compendium blends new juice ideas withtried-and-tested classic smoothie recipes, and is oaeked with tipsonspicing, thickening and sweetening up your favourite juices andsmoothies. From filling breakfasts to summer treats, this is theonly healthy drink book you will ever need.

From cold to hot, side salads to main meals, spicy to Creamy,this is the ultimate guide to saladexperimentation for anyone wholikes their food fast, healthy and fresh, tf you find you'rewayspreparing the same salads and want some inspiration, 500 Saladstakes the guessworkout of recipes with the most delicious flavourcombinations.

Now you can re-create the best and most inventive sandwichesin America right in your own kitchen. In this eating tour of thenation, those gurus of the road, Jane and Michael Stern, hunt downnearly 100 examples of supreme sandwichery. You'll enjoymouthwatering discoveries from nearly every state, from California(grilled Gruycre with leeks on multigrain from a neighborhoodbakery in Los Angeles) to Maine (an overflowing, warm lobster rollfrom a seaside diner) to Florida (a Cuban: ham, pork, Swiss, andgarlicky salami with pickles, lettuce, and tomato). The Sterns havetracked down America's best muffuletta (cold cuts and cheese toppedwith a bold and briny olive salad on Italian bread) and thespecialty of Louisville, Kentucky (the Hot Brown: white turkey meatunder sizzling cheese with tomato and bacon), not to be confusedwith Hot Truck (a hot pizza sub baked open-face, a campus sensationin Ithaca, New York). Each of the legendary heroes, hoagies, wraps,grinders, blimps, gyros, and subs comes with its own qui

Thai cuisine is a wonderfully aromatic and harmonious mixture of flavours, colours and textures, and it is incredibly easy to cook. World Food: Thailand introduces you to the flavours and textures of Thailand and shows you how to bring them into your own kitchen and impress your family and friends. There is also background information on Thailand as a country, and the foods that make up its culinary history. Thailand is now one of the most popular holiday destinations for Westerners, and more and more cooks are experinlenting with tile different dishes that originated in the country. Eating Thai food is an amazirlg experience - each flavour, be it hot, sweet or sour, can be tasted separately;leaving the mouth feeling clean and ready for more. Thai cooking is all about balance and harmony, In most people's opinion, the chilli is the most important ingredient, but there are many other essential elements that go towards creating these fahulous tastes. Coconut rnilk, lemon grass, galangal, lime leaves, palm

Imagine the adoring praise from family and friends when they smell the aroma of freshly baked treats! Don't be fooled into thinking that baking take too much time. A batch of tasty biscuits or delicious savoury cheese scones can be created in less time than a trip to the shops! Recipes divided into four easy-to-use sections; Family Treats,Sweet Delights, Savoury Bites and Festive Feasts Home Baking includes classic recipes such as Carot Cake,Victoria Sponge Cake and Double Chocolate Brownies Savoury delights include Bacon & Polenta Muffins and Cheese & Mustard Scones Essential advice on equipment,technique and top tips to ensure successful baking every time

"Short Sweet" is all about instant gratificiation. Usingordinary ingredients (seven ingredients or less) and radicallystreamlined techniques, James Beard Award winner Melanie Barnardshows how to make elegant desserts in less than thirty minutes.From fruit desserts to mousses and puddings, to cakes and cookies,to frozen desserts, and even to candies for gift giving, all yourfavourites are hers: Baked Fudge Cake, Strawberry Cream Shortcakes,Chocolate Thin Mint Triangles, Country Apple Tart, ScotchButterscotch Sauce, Broiled Peach Crunch, plus 150 more.

Don’t run. Don’t hide. Vegan cookies are going to invade yourcookie jar, one delicious bite at a time. Join award-winning bakersIsa Chandra Moskowitz and Terry Hope Romero (authors of the hitcookbook Vegan Cupcakes Take Over the World) as they continue theirworld-domination mission—with dairy- and egg-free batches ofeveryone’s favorite treats. Vegan Cookies Invade Your Cookie Jar includes more than 100irresistible recipes for cookies, bars, biscotti, brownies, andmore. Discover festive desserts that are sure to impress family andfriends at any occasion, from birthdays to bake sales. Or simplytempt yourself with: ? Magical Coconut Cookie Bars ? Chocolate Chip Cream Cheese Brownies ? Peanut Butter Crisscrosses ? NYC Black Whites ? Key Lime Shortbread Rounds ? Call Me Blondies ? Macadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing,baking, and decorating techniques and tackle age-old cookieconundrums. Learn the sec

From crisp fragrant panini, to warm chewy wraps and delicioussandwiches, here you will find a host of great ideas forsnacks,lunch boxes and picnics. Rediscover classics such as toasted Caprese panini with freshmozzarella cheese and tomatoes or old-fashioned Reuben panini withcorned beef and sauerkraut on rye. Create vegetarian delights,likeCurried tofu wraps and Spicy provolone green applessandwiches.

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.