For this collection, unmatched in the field of dessertcookbooks, Richard Sax devoted more than a decade to searching outand perfecting 350 of the world's best and most beloved homedesserts. Everything the cook longs for is here: cobblers andcrisps, cakes and cookies, puddings and souffls, pies and pastries,ice creams and sauces. Extensive sidebars - profiles of cooks,engaging recollections of favorite desserts, quotations fromhundreds of literary works, and excerpts from fascinating oldrecipes - make this an indispensable, lively volume. Winner of aJames Beard Award and a Julia Child Award.

Everyone loves potatoes. This book transports cooks beyond theusual side dishes and introduces them to the secrets andspecialties of great chefs and cooks the world over. Finamore showshow to prepare spectacularly simple appetizers, including dips,chips, and showstopping cocktail potatoes made from a few ordinaryingredients. He presents dozens of soups and salads, including richSummer Vichyssoise and Herb Garden Potato Salad. There are morethan fifty main-dish possibilities, such as Sunday Lamb with ProperRoast Potatoes and Chicken Stuffed with Potatoes and ShiitakeMushrooms not to mention a sophisticated rendition of Shepherd'sPie. The potato turns up as the hidden ingredient in such breads asPotato Cheddar Bread with Chives and in such desserts as moistFarmhouse Chocolate Cake. Finamore shows how to master crisp steakfries, silky mashes, and sumptuous gratins. A bonus feature of thebook is the sweet potato, in dishes from a delightfully nostalgicBaked Sweet Potatoes with Marshmallow to an urbane Semi

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

Spago's pastry chef to the stars and author of the James BeardAward-winning Secrets of Baking shares the recipes that propelledher to the top of her profession Night after night at Spago inBeverly Hills, Sherry Yard dazzles the powerful, rich, and famouswith incredible desserts. Her marvelous confections have won overpatrons from Madonna to Frank Sinatra. Now the country's premierpastry chef reveals the recipes that have made her a star in herown right and won her two coveted James Beard Awards. Desserts bythe Yard begins with inspirations from Yard's childhood, such as MyFavorite White Birthday Cake with Chocolate and Butter FudgeFrosting, and culminates in the spectacular creations she makesevery year for the Academy Awards. Included here are some of Yard'smost famous recipes: the slinky crcme brulee she perfected when sheworked at New York's Rainbow Room, the coffeecake that made CamptonPlace Hotel San Francisco's most popular breakfast spot, and thesouffleed crcme fraiche pancakes with strawberry sauce s

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

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.

Award-winning chef Nancy Silverton has conquered the gourmetworld as the original dessert chef at Spago and founder of thecelebrated La Brea Bakery. Her recipes are legendary, innovative,and delicious. However, in the last few years, there has been agreat shift in cooking toward the Home Meal Replacement (HMR),better known as “takeout.” It’s impossible to spend hours in thekitchen after a hard day’s work, so more people are buying preparedfoods and frozen meals, compromising taste for convenience.Realizing that people’s hectic workdays don’t afford everyone thetime to re-create her epicurean triumphs, Nancy has come up withthe perfect solution

Salmonella-tainted tomatoes, riots, and skyrocketing pricesare only the latest in a series of food-related crises that haveilluminated the failures of the modern food system. In "The End ofFood, "Paul Roberts investigates this system and presents astartling truth--how we make, market, and transport our food is nolonger compatible with the billions of consumers the system wasbuilt to serve. The emergence of large-scale and efficient foodproduction forever changed our relationship with food andultimately left a vulnerable and paradoxical system in place.High-volume factory systems create new risks for food-borneillness; high-yield crops generate grain, produce, and meat ofdeclining nutritional quality; and while nearly a billion peopleare overweight, roughly as many people are starving. In this vividnarrative, Roberts presents clear, stark visions of the future andhelps us prepare to make the necessary decisions to survive thedemise of food production as we know it.

After writing several award-winning health and nutritiontitles that have had great success in the UK, Nicola Graimes makesher debut in the US market with the first book to focus on childrenand brain power and the foods that truly can improve intelligenceand those that can hinder it. With her exciting positive twist onthe link between the food that children eat and their mentaldevelopment, Graimes offers parents new ways and reasons to givetheir children (from pregnancy through primary school) and theessential foods and nutrients they require. BRAIN FOODS FOR KIDS includes: -A clear and easy-to-follow introduction to the principles ofgood childhood nutrition and information on all the latest scienceon brain-boosting foods -Practical, kid-tested advice on incorporating the essentialfoods into a child-friendly diet -Special "brain-box" features to explain the health-giving,mind-boosting properties of each of the featured dishes -Teaches how

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

Part memoir, part guidebook, part cookbook, and all partshilarious, Two for the Road shares the lessons the Sterns havelearned during thirty years of sampling regional fare on America'sback roads. If you want a great restaurant, forget the YellowPages, ask the local cop--and avoid anything that calls itself"world famous." Sure bets are places with a giant plastic pig onthe roof or pictures of Jesus on the walls. As the Sterns searchfor the Holy Grail of barbecue, they relate achingly funnyadventures and misadventures, and what emerges is a big picture ofAmerica, revealing exotic eating customs that flourish right underour noses.

Hailed by the New York Times, Esquire, and the AtlanticMonthly as one of the best delicatessens in the country,Zingerman"s is a trusted source for superior ingredients — and anequally dependable supplier of information about food. Now, AriWeinzweig, the founder of Zingerman"s, shares two decades ofknowledge gained in his pursuit of the world"s finest foodproducts: oils, vinegar, and olives; bread, pasta, and rice;cheeses and cured meats; seasonings like salt, pepper, and saffron;vanilla, chocolate, and tea.

Ten years ago, Colbin's Food and Healing stood at theforefront of the food revolution, exploring the link between dietand health. In this anniversary edition, she provides updates onrecent dietary systems, including low-fat, food combining, andalternative medicine.

Pocket Vintage Wine Companion is an updated, edited version ofMichael Broadbents classic and award-winning Vintage Wine. Itpresents his most recent tasting notesincluding hundreds of newnotes on the best wines he has tasted since Vintage Wine waspublishedin a portable format that puts his unrivaled expertise atyour fingertips.