As the chef and owner of the acclaimed Blue Ginger restaurantin Wellesley, Massachusetts, and an Emmy award-winning televisionpersonality, Ming Tsai has become the standard-bearer of East-Westcuisine, the innovative blending of Eastern flavors and techniqueswith Western ingredients and presentations. Now, in Simply Ming, he presents a breakthrough technique forbringing East-West flair to everyday cooking, making it possible totransform a handful of fresh ingredients into a delicious meal in amatter of minutes. The genius of Simply Ming is a versatile arrayof master recipes—intensely flavored sauces, pestos, salsas,dressings, rubs, and more that eliminate much of the last-minuteprep work. So sophisticated dishes such as Tea-Rubbed Salmon withSteamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops,and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks canbe on the table in less than 30 minutes. Even casual dishes such as spaghetti, burgers, fried calamari,and chicken wing

In her New York Times bestseller Everyday Italian, Giada DeLaurentiis introduced us to the simple, fresh flavors of her nativeItalian cuisine. Now, America’s favorite Italian cook is back witha new batch of simple, delicious recipes geared toward familymeals—Italian style. These unpretentious and delicious meals are at the center of someof Giada’s warmest memories of sitting around the table with herfamily, passing bowls of wonderful food, and laughing over oldtimes. Recipes for soups like Escarole and Bean and heartysandwiches such as the classic Italian Muffuletta make casual, easysuppers, while one-pot dinners like Giada’s Chicken Vesuvio andVeal Stew with Cipollini Onions are just as simple but elegantenough for company. You’ll also find recipes for holiday favoritesyou’ll be tempted to make all year round, including Easter Pie,Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, andPanettone Bread Pudding with Amaretto Sauce. Giada’s Family Dinners celeb

To coincide with the forthcoming 26-part PBS TV series,"Jewish Cooking in America with Joan Nathan", this companion volumeincludes all the recipes to be demonstrated on the shows--35 ofwhich have never before been printed. 100+ photos illustrations.

Lidia Bastianich, loved by millions of Americans for her goodItalian cooking, gives us her most instructive and personalcookbook yet. Focusing on the Italian-American kitchen—the cooking sheencountered when she first came to America as a youngadolescent—she pays homage to this “cuisine of adaptation born ofnecessity.” But she transforms it subtly with her light,discriminating touch, using the authentic ingredients, notaccessible to the early immigrants, which are all so readilyavailable today. The aromatic flavors of fine Italian olive oil,imported Parmigiano-Reggiano and Gorgonzola dolce latte, freshbasil, oregano, and rosemary, sun-sweetened San Marzano tomatoes,prosciutto, and pancetta permeate the dishes she makes in herItalian-American kitchen today. And they will transform for youthis time-honored cuisine, as you cook with Lidia, learning fromher the many secret, sensuous touches that make her foodsuperlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp

When restaurateur Keith McNally and co-chefs Riad Nasr and LeeHanson opened Balthazar in 1997, it immediately became one of thehottest restaurants in the country. Famous for its star-studdedclientele, a beautiful room in the chic SoHo neighborhood, andsuperbly executed food, Balthazar has been embraced by New Yorkersand visitors alike for its perfect evocation of a Frenchbrasserie. The Balthazar Cookbook captures that energy, that style, and thatcuisine, with recipes for the most-loved and most-accessible Frenchdishes: seafood ranging from the ultra-simple Moules à la Marinièreto more ambitious Bouillabaisse; chicken and game favorites thatinclude Coq au Vin and Cassoulet; red-meat classics such as BraisedShort Ribs and Blanquette de Veau; sides like the perfect FrenchFries or sublime Macaroni Gratin; and finales that include CrèmeBr?lée and Chocolate Pot de Crème. This is the best of Frenchcooking, from one of the best-loved French restaurants in thecountry.