Since her debut on Food Network in 2002 with the hit programEveryday Italian, Giada De Laurentiis has been enticing Americanswith her updated twists on Italian favorites. Her dedication toease, healthfulness, and—above all else—flavor have won her apermanent place in the hearts of home cooks. In Giada at Home, sheshares a personal look into how she cooks for those dearest to her,with simple recipes inspired by her television show of the samename. Born in Italy, Giada was raised in Los Angeles by a gregariousItalian family. While her grandmother, aunt, and mother brought herup on generations-old recipes, Giada also became enamored with thebright and clean flavors of California’s abundant seasonal fruitsand vegetables. Giada at Home presents recipes from bothtraditions, all with Giada’s signature style. She shares classicItalian recipes passed down through the years, like cheese-stuffeddates wrapped in salty prosciutto, creamy risotto with the earthyand deep flavors of mushrooms and gorgonz

A richly illustrated overview of where to sample the best foodand drink in the French capital. Tempting the eyes and enticing thepalate, this gourmet tour of Paris provides a panoramic survey ofthe epicenter of gastronomy. Divided into three chapters, this bookguides the reader from the temptations of "Decadent Paris", withits enticing wine cellars and jewel-toned macaroons, to favoritebistros and boulangeries in "Traditional Paris". "ContemporaryParis" celebrates the city’s most inventive and trendy venues andpays homage to its international offerings. Discover a gourmetlover’s Paris, where illustrious settings transport you to anotherera, and food in all its forms is as revered as the finest works ofart.

She's taught us every facet of Italian cooking--fromtraditional and regional to seasonal and contemporary. She evenmade us fall in love with pasta again by opening us up to lighter,healthier versions that don't weigh us down. Now the Food Networkstar and bestselling author of "Everyday Pasta," Giada DeLaurentiis, takes us down a new path, sharing her love of food withclean, vibrant, simple flavors and bursts of bright colors thatlook as beautiful on the plate as they are delicious. Yes, you willstill find those fabulous recipes she remembers so fondly fromfamily meals, but you'll also find updated twists on classictrattoria favorites--California-inflected, hearty but notoverwhelming, and with the perfect balance of healthfulness andterrific flavor. Wouldn't you love a faster, lighter take on ossobuco (here made with turkey instead of veal), a salad with realsubstance (like one of cantaloupe, red onion, and walnuts), andfish that gets an Italian makeover by way of lots of fresh veggiesand accents such a

This book is a wine atlas, reference work, and guide to all ofthe winegrowing regions in the entire world.

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

Through recipes that use time-honored medicinalingredients, A Tradition of Soup provides a fascinating narrativeof the Southern Chinese immigrants who came to the United States inlarge numbers during the last half century, the struggles theyfaced and overcame, and the soups they used to heal and nourishtheir bodies. Following the Chinese approach to health, Teresa Chen, who wasborn into a family of food connoisseurs and raised by a gourmetcook, groups the recipes by seasons and health concerns accordingto Cantonese taxonomy: tong (simple broths, soups, and stews), geng(thickened soups), juk (rice soups or porridges), and tong shui(sweet soups), as well as noodle soups, wonton and dumpling soups,and vegetable soups. Also focusing on dahn (steaming) and louhfo(slow-cooking) soups associated with good health, the book featuresfresh, natural, and seasonal food. A Tradition of Soup highlightsrecipes that serve a wide range of purposes, from gaining orshedding weight to healing acne and prevent

Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time. 作者简介： Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in Culinary Arts and Baking and Pastry Arts. A network of more than 37,000 alumni in foodservice

Redécouvrez les saveurs d'autrefois à travers les 140 recettesillustrées de nos grands-mères : potage de légumes à la crème,bouchées à la reine, quatre-quarts à l'ananas... Saveurs sucrées ousalées, vous trouverez tous les ingrédients pour réaliser un repaschaleureux et convivial et retrouver les parfums de votreenfance.

Simple yet elegant, Greek cuisine has preserved for centuries the Mediterranean specialties that are so delicious. Tender lamb, an abundance of vegetarian dishes made from vege-tables grown in the sun, and, of course, fish and seafood of every kind - tasty and healthy regional specialties such as these, made with the best quality olive oil, are guaranteed to be a success with your family and friends. How about filled zucchini flowers, octopus with pasta, Chios rabbit with wild vegetables, or the sweet and seduc-tive Mbourekakia pasties? In this book, 11 master chefs present authentic recipes from their homeland and let the reader into the secrets of Greek cuisine, providing ample expert knowledge and entertaining details along the way. Step by step, they explain how amateur chefs can recreate their exquisite dishes at home, capturing that special Mediterranean flair. Let yourself be led on a remarkable culinary journey, and rediscover the delights of Greek cuisine!

No one knows chocolate like Marcel Desaulniers, whose bestselling, James Beard Award–winning Death by Chocolate and IACP Award–winning Desserts to Die For have made his name synonymous with luscious chocolate desserts. Now, with I'm Dreaming of a Chocolate Christmas, Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere. The chocolate treats and desserts you'll find inside are guaranteed to draw oohs and ahhs from your family and friends, and many are also straightforward to make—which means you'll have time to enjoy Christmas, too! If you've ever dreamed of an all-chocolate Christmas, this book can make your dream come true. Desaulniers gives you seventy-two seductive recipes for every holiday occasion—delectable gifts, tempting treat platters, dreamy breakfast nibbles, and, of course, lots of decadent desserts. Delight your faraway friends and family with treatsthat are perfect for shipping—nearly twenty inall, including Chocolate Fruitycakes, Chocolate Ging

Recettes autour de la cuisson à la plancha à la japonaise.

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

Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before.These updated classics from the country s most popular chefs and bartenders are simple to concoct yet complex in character and flavor.Here s how to stir up new,exciting tastes with finesse.Cheers! White Peach Sangria and Pomegranate Sangria —chef Bobby Flay The Cajun Martini —chef Paul Prudhomme The Citrus Cooler —Paul Bolles-Beaven,Union Square Cafe The Rumbo Jam —Katy Keck,New World Grill

Inspired by the hearty and nutritious ingredients that he uses in his bakeries, ric Kayser has created 50 new recipes that celebrate "superfood" ingredients such as whole grains (wheat, rye, oats), seeds (sesame, sunflower, poppy), dried fruit (prunes, raisins, figs), and nuts (hazelnuts, almonds, pine nuts). Kayser includes both sweet and savory recipes that will dazzle your taste buds: try chestnut, apricot, and pistachio bread; mussels in a lime-and-beer sauce; or eggplant caviar drizzled with sesame oil—the options for delicious and balanced meals are endless! Kayser’s fresh approach to cooking offers nutritious, flavorful dishes that are simple and enjoyable to prepare, for experienced chefs and fledgling cooks alike. His recipes are a fresh and easy take on French cuisine today.

"Nothing beats the sweet aroma of freshty baked bread at thecrack of dawn, and oneof my indutgent pteasures is sitting downwitha coffee and biting into a sweet, crisp pastry straight out of theoven.

Learn what you need to know about wine–in a single evening! Though more and more Americans enjoy wine each year, many still feel intimidated by the subject. The image of the wine snob – swirling glass in hand, taking luxurious sniffs, and spouting obscure factoids about the vintage – persists, making the rest of us feel lost in a seemingly elite world. In fact, anyone and everyone can appreciate wine. The Learning Annex Presents the Pleasure of Wine is a straightforward guide that squeezes a seminar’s worth of information into a book and answers questions such as: What are the different types of wine? What kinds of wine come from France, Italy, North America, Australia and New Zealand, South Africa, and South America? How do I taste wine, and how do I pair wine with food? What are some fun ways to integrate wine into my life? Full of sidebars and other special features, The Learning Annex Presents the Pleasure of Wine gives you the tools and knowl

Dough - a simple mixture of little more than flour,yeast and water - is as old as time, yet totally contemporary bursting with new possibilities, flavours and sensations, as shown here by baker and chef Richard Bertinet.Exploding the myth that breadmaking must be a necessarily daunting, complex and time-consuming task fitting uneasily into busy lifestyles, Richard shows how having a quick and easy bread baking in the oven while dinner is cooking is just as natural a part of prepan'ng the meal as opening a bottle of wine. Five basic doughs are explained simply and form the basis of a family of flavoursome and often unusual breads. For example, from White Dough you can make the witty Puff Balls, filled with salad and cracked open like eggs, as a starter; Olive, Herb & Pecorino Breadsticks; 'Bread Shots'for parties or Spicy Moroccan Rolls. From Olive Dough you can make Focaccia with rock salt and rosemary, or with pesto, olive and pepperdew - even a Soup Bowl, made from bread! Try Poppy Seed Stars or Apricot

The sequel to the classic Mastering the Art of FrenchCooking Here, from Julia Child and Simone Beck, is the sequel to thecooking classic that has inspired a whole American generation tonew standards of culinary taste and artistry. On the principle that“mastering any art is a continuing process,” they continued, duringthe years since the publication of the now-celebrated Volume One,to search out and sample new recipes among the classic dishes andregional specialties of France—cooking, conferring, tasting,revising, perfecting. Out of their discoveries they have made, forVolume Two, a brilliant selection of precisely those recipes thatwill not only add to the repertory but will, above all, bring thereader to a yet higher level of mastering the art of Frenchcooking. This second volume enables Americans, working with Americaningredients, in American kitchens, to achieve those incomparableflavors and aromas that bring up a rush of memories—of lunch at acountry inn in Provence, of an eveni

Celebrated French chef Pierre Gagnaire offers 175 classicand yet refined recipes for everyday and special occasions, fromlazy brunches to midnight feasts. Revered for pushing theboundaries of taste and texture, Gagnaire transforms old favoriteswith a twist of originality in recipes designed for the casualcook. Four chapters include ideas for mealtimes and entertaining,from French Toast and Lemon-Rhubarb Marmalade to GrilledLine-Caught Bass to Bell Pepper Cocktails or Raspberries withParmesan. The creative recipes of this master chef will expand therepertoire of the home cook—novice or accomplished—and provide afresh, new home-dining experience

For this trailblazing collection of America"s favoritecookies, Nancy Baggett crisscrossed the nation, visiting small-townbakeries, chic urban cookie boutiques, rural inns,bed-and-breakfasts, farmers" markets, and the homes of locallyrenowned cooks. She combed through community cookbooks and searchedout long-lost heirloom recipes, sure-handedly reworking everyrecipe in her own kitchen. THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from everycorner of the country: Pennsylvania Dutch Soft Sugar Cookies, NewYork Black and Whites, New Mexican Biscochitos, Key Lime Frostiesfrom Florida, and Mocha Espresso Wafers from Seattle. Asophisticated hazelnut chocolate sandwich cookie that was theclosely guarded secret of an Oregon hostess is here, and so is adelightfully crisp (and easy to roll out) old-fashioned gingerbreadcookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel AppleCrumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted BrownSugar

Here is the breakthrough diet plan that has people all across North America eating better, losing weight, and getting healthier. Now you can stop counting calories, avoiding carbs, and feeling deprived. Eat dinner for breakfast and shed pounds! If you’ve been a yo-yo dieter and nothing seems to work, this terrific new diet plan allows you to lose 20, 50, 100 pounds or even more for good, simply by reversing your meals. Dozens of tasty, easy recipes are included.

Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" "Francine Halvorsen's travel through Asia, exploring the relati