Fast food should not mean dull dishes and this sumptuous cookbook will revitalise the way you cook. Everyday recipes can be lively and interesting and this collection of ecipes takes you through quick and easy dishes that you and your friends and family will love - from gnocchi to risotto and seafood to salads. Each recipe includes a step-by-step guide to the perfect dish. Oolour photographs and variation tips make this the perfect culinary guide,

There is nothing new about vegetarianism. People have committedto meatless diets for centuries, and for a variety of easons. Butwhy, now, are more and more people turning to a vegetarianlifestyle? The answer is simple: to maintain optimum health. Aplant-based diet consisting of fruits, nuts, vegetables, legumes,and whole grains provides you with a wide range of health benefits,including a lower incidence of obesity, high blood pressure,coronary heart disease, stroke, many {orms of cancer, and higlhcholesterol.

This book is one of the Periplus New Mini Cookbooks series. It mainly explains and shows some Asian vegetarianrecipes.

Delicious, nutritious, tempting recipes for everyoccasion.Every book in the TREATS series has at least 35 greatrecipes.Full-color photographs, practical instructions, andtriple-tested recipes will ensure success every time.Try one: TREATyourself!

This title includes fresh and bold flavours from Spain. Withover 120 recipes, "Spanish Bible" provides an easy-to-followintroduction to the classic flavours that are an intrinsic part ofSpain's cuisine - from garlic-rich, tasty tapas to seafood spicedwith golden saffron, hearty bean stews, slow meat braises and ofcourse, creamy desserts and irresistible sweets. The Spanish lovetheir food and they love sharing it so the recipes are designedwith variety and flexibility in mind be it snack-sized tapas orlarger dishes such as paella, perfect for special occasions. Packedwith colourful photographs and simple instructions, "The SpanishBible" reflects Spain's diverse landscape and rich culturalheritage and guarantees success every time - this is satisfying,bold food with an authentic twist.

Italian cooking is steeped in tradition and history, yet it is still relevant to today's modern cook. The emphasis on seasonal, locally sourced ingredients and uncompromising quality has had a profound effect on the style of Italian cuisine and has led to its sustained popularity. Simplicity is the essence, a philosophy adopted by Linda Doeser when creating this inspiring and mouthwatering range of dishes. With a collection of 100 traditional recipes, Linda captures the rich diversity of the culinary regional styles, revealing the characteristic ingredients and distinctive cooking techniques that are the key to creating delicious authentic dishes. The recipes evoke the essence of Italy, whether it be a plate of pasta topped with a simple sauce of olive oil, garlic and clams, a slow-cooked aromatic beef stew or the perfect seafood risotto. The additional advantage of the Italian diet, like that of most Mediterranean countries, is that it is one of the healthiest. This aspect, along with the distinct personalit

"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.

Chosen as one of the New York Times’s ten best books in the yearof its original publication, this collection immediately won acherished place among lovers of the tale and vaulted Calvino intothe ranks of the great folklorists. Introduction by the Author;illustrations. Translated by George Martin. A Helen and Kurt WolffBook

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.

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.

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

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

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

"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.

This exhaustively researched book provides you with a fascinating introduction to the world's most renowned beers. Including key facts and figures, Guide to Beer is an indispensable companion to anyone who enjoys this traditionally popular beverage. Includes more than 200 of the finest beers from around the globe, from Belgium's trappist monasteries to America's microbreweries. Each beer is accompanied by colour photography, historical information and detailed tasting notes describing the beer's appearance, style and unique flavours.

Yin-Fei Lo's latest cookbook is visually stunning—with brush calligraphy, decorative borders, and full-page color photographs—as well as a comprehensive and educational guide that fulfills the promise of how to master Chinese cooking. The Chinese-born author includes 150 classic recipes as well as essays exploring regional and cultural traditions and Chinese history. The Chinese pantry section is a must-read guide to ingredients, while illustrated techniques demystify processes including stuffing bean curd cakes and forming dumplings. Recipe notes lend expert advice for freezing, preparation, and serving. Divided into three parts that can be slightly confusing (The Market as Classroom; The Market Becomes Regional; The Market Particular), the book offers recipes including popular dishes such as pot stickers, spring rolls, and General Tso's chicken, in addition to more adventurous selections including sea cucumbers braised with steamed black mushrooms. This is a gorgeous holiday gift. (Jan.) Copyrigh

From the legendary editor who helped shape modern cookbookpublishing-one of the food world's most admired figures-comes thisevocative and inspiring memoir. Living in Paris after World War II, Jones broke free of blandAmerican food and reveled in everyday French culinary delights. Onreturning to the States she published Julia Child's Mastering theArt of French Cooking. The rest is publishing and gastronomichistory. A new world now opened up to Jones as she discovered, withher husband Evan, the delights of American food, publishing some ofthe premier culinary luminaries of the twentieth century: fromJulia Child, James Beard, and M.F.K. Fisher to Claudia Roden, EdnaLewis, and Lidia Bastianich. Here also are fifty of Jones'sfavorite recipes collected over a lifetime of cooking-each with itsown story and special tips. The Tenth Muse is an absolutelycharming memoir by a woman who was present at the creation of theAmerican food revolution and played a pivotal role in shapingit.

With 12 pages of color photographs

This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 4th Edition also provides: Detailed information on how to properly stock a bar Expanded coverage on making exotic frozen/blended specialties, specialty coffees, and hot toddies Tips on creating unique punches and even non-alcoholic drinks Helpful information about experimenting with the latest flavored rums and vodkas including apple, blackberry, blueberry, cherry, grape, mango, and watermelon Fun, new ways to garnish, rim, and serve drinks like a master mixologist The latest tips and advice on curing hangovers and hiccups Advice on choosing the right and latest glassware and mixers New recipes covering the hottest shooters such as After Five, Candy Corn, Jelly Bean, and more A new section on festive holiday cocktails such as the Grinch and Candy Cane Martini

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.