The best-selling author of "The Perfect Recipe" shares hersecret for dumping pounds without dieting—and the 250 recipes forher new way of eating. To millions of citizen cooks, Pam Andersonis a trusted friend who does all the work for them, testing andretesting until she arrives at the best version of classicfavorites and simple dishes for company. But gradually, Pam foundherself standing with the two thirds of Americans who are more thana few pounds overweight. Fed up with whipsaw cycles of losing andgaining, she vowed to change—but not if it involved dieting, hungerpangs, or saying no to the foods she loved. Complicated recipeswere out. She streamlined, creating meals as satisfying as they arequick—pizzas that take just thirty minutes, big-bowl combos, andgratifying snacks to forestall cravings. She discovered a fewsimple habits that make all the difference. Four years later, she’sstill maintaining her forty-pound weight loss. "The Perfect Recipefor Losing Weight and Eating Great" is a way to

The companion volume to the public television series Julia andJacques Cooking at Home Two legendary cooks, Julia Child and Jacques Pépin, invite usinto their kitchen and show us the basics of good homecooking. What makes this book unique is the richness of information theyoffer on every page, as they demonstrate techniques (on which theydon't always agree), discuss ingredients, improvise, balanceflavors to round out a meal, and conjure up new dishes fromleftovers. Center stage in these pages are carefully spelled-outrecipes flanked by Julia's comments and Jacques's comments--theaccumulated wisdom of a lifetime of honing their cooking skills.Nothing is written in stone, they imply. And that is one of themost important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make .. . *--Appetizers--from traditional and instant grav-lax to yourown sausage in brioche and a country p'té *--Soups--from New England chicken chowder and onion sou

Here is the first book all the great sauces of practical,workable system. Raymond Sokolov, the widely admired former FoodEditor of The first to point out that the hitherto mysterioussaucier's art, as practiced by the best restaurant chefs, is basedon what amounts to an elegant "fast food" technique. And this iswhat he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classicsauces (the "mother" sauces from which all others evolve: Brown,White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for useat a moment's notice... -- How to transform any of these basic put-away sauces, quicklyand easily, into the exact ones that French chefs are famous forand serve in the finest restaurants... -- How to prepare the classic dish for which each sauce istraditionally used, with suggestions for enhancing simpler fare(the recipes run the gamut from Duckling a la Bigarade to PoachedEggs Petit-Duc -- that i

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

Whether your home is small or large, an apartment in the cityor a country cottage, it is a space that should be at oncebeautiful and livable. The key to that is managing the upkeepwithout feeling flustered. Until now, there has never been acomprehensive resource that not only tells how to care for yourhome and everything in it, but that also simplifies the process byexplaining just when. With secrets from Martha Stewart foraccomplishing the most challenging homekeeping tasks with ease,this detailed and comprehensive book is the only one you will needto help you keep your home looking its best, floor to ceiling, roomby room. In Martha Stewart’s Homekeeping Handbook , Martha shares herunparalleled expertise in home maintenance and care. Readable andpractical–and graced with charts, sidebars, illustrated techniques,and personal anecdotes from Martha’s decades of experience caring for herhomes–this is far more than just a compendium of ways to keep yourhouse clean. It covers everything from properly ex

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.

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.

Anne Casale invites you into her kitchen to share the specialsecrets behind hundreds of home-style recipes that have been partof her family's heritage for years and years. A second-generation Italian American and the head of her owncooking school, she takes you by the hand and shows you how to makeher father's succulent veal roast, her Nonna Louisa's very ownhomemade pasta, savory soups based on her mother's perfect broth,sumptuous desserts from her pastry-chef father-in-law, and scoresof her own wonderful originals. Best of all, she explains therecipes so carefully and clearly that you are sure to start yourown new tradition of delicious Italian Family Cooking -- Clam-Stuffed Mushrooms -- Melt-in-Your-Mouth Fried Mozzarella -- Linguine with Tomato-Garlic Sauce -- Penne with Mushrooms and Prosciutto -- Delectable Five Layer Pasta Pie -- Pan-Fried Lamb Chops with Lemon Juice -- Chicken Legs Stuffed with Sausage and Scallions -- Fillets of Sole

To read this book is not just to learn the proper preparationfor lasagna and risotto, but also to encounter the Medicis, towitness an opulent banquet for two, and to learn the fablessurrounding the origin of tortellini.

Rao's, the hundred-year-old restaurant with a mere ten tablestucked in a corner of East Harlem in what was once a legendaryItalian neighborhood, is one of the most sought-after restaurantsin all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Timescalls its "exquisitely simple Italian cooking" from traditionalrecipes,many as old as Rao's itself. You may not get a table atRao's, but now with this book you can prepare the best Italianhome-style food in the world in your own kitchen. Here for thefirst time are recipes for all of Rao's fabulous classics--itsfamous marinara sauce, seafood salad, roasted peppers with pinenuts and raisins, baked clams, lemon chicken, chicken scarpariello,and on and on. The recipes are accompanied by photographs that re-create Rao'smagic and testimonials from loyal Rao's fans-- from Woody Allen to Beverly Sills. Here too is a brief history ofthe restaurant by Nicholas Pileggi and a Preface by DickSchaap.

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

For New York Times bestselling author Giada De Laurentiis,pasta has always been one of the great pleasures of the table: it’shealthy and delicious; it can be light and delicate or rich andhearty; it’s readily available and easy to prepare--everything youwant in a meal. And nothing satisfies a craving for Italian foodquite like it! In Everyday Pasta, Giada invites you to share herlove of this versatile staple with more than a hundred brand-newrecipes for pasta dishes, as well as for complementary sauces,salads, and sides tempting enough to bring the whole family to thedinner table. Without forgetting about the classics we all love, Giada makesthe most of the many varieties of pasta available to create recipesthat combine familiar flavors in exciting new ways. Although most of these dishes are all-in-one meals in themselves,Giada also supplies recipes for her favorite appetizers, sidedishes, and salads to round them out. Whether you’re looking for a simple summer supper that makes

Here is the sequel to the great cooking classic. Each of thenew recipes is worked out step-by-step, with the clarity andprecision that are the essence of the first volume. 5 times as manydrawings as in Vol. I make the clear instructions even more so.

The only cookbook that explains how to create authentic Frenchdishes in American kitchens with American foods. Teaches the keytechniques of French cooking, permitting many variations on atheme. Over 100 instructive drawings.

Some of the most inspired (and acclaimed) Italian food in thecountry is served at Babbo Ristorante e Enoteca, Mario Batali’sflagship restaurant in the heart of New York City’s GreenwichVillage. Diners in this converted town house have come to expectinnovative flavors and artful presentations that make the most ofseasonal, local, and artisanal ingredients—all with a sensibilitythat is distinctly Italian. Now home cooks can re-create theseshowstopping dishes, just as they are served at the restaurant, towin raves of their own. The Babbo Cookbook is Mario’s biggest yet, filled with 150recipes that have redefined contemporary Italian cooking. Here forthe first time he shares such signature dishes as Mint Love Letterswith Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing hisunparalleled ability to reinterpret the Italian culinary traditionin a completely original way. Recipes for dozens of Babbo’srenowned antipasti, many based on fresh seasonal produce, arefollowed by an alluring col

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.

"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.

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.