In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could co
The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'
Jacques PEpin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.Make crackers by spritzing wonton wrappers with oil and bake until golden.Use frozen butternut squa
Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times
With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeri
Shares Italian-style recipes for soups, salads, pasta, rice, cheese, egg dishes, tarts, vegetables, seafood, meat, poultry, and fruit desserts which are designed to be served at room temperature. Repr
A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China
The authors of the popular Cucina Rustica turn their talents to pasta and offer easy-to-prepare yet innovative recipes that add a creative twist to familiar foods and embody the bright, bold flavors t
Cucina Rustica,"the rustic 'kitchen,"is Italian food at its simplest and freshest. With more than 250 recipes that use readily available ingredients in deliciously creative combinations, La Place and
Use The Simple Art of Napkin Folding to duplicate those beautiful napkin folds you've admired at elegant restaurants and memorable events.?It's easy with Linda Hetzer's detailed step-by-step direction
The fresh vegetable sections in most supermarkets, farmers' markets, and gourmet groceries are overflowing with an amazing range of produce, both familiar and exotic. Consumers are tempted by kale and
First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and upda
We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and
Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes
Chez Panisse is a restaurant in Berkeley, California, run by Alice Waters and her large group of friends. Her daughter Fanny's stories of this busy place are a friendly and funny introduction to
The Beer Renaissance is in full swing, and home brewing has never been more popular. According to the American Homebrewers Association, there are currently 1.2 million home brewers in the country, an
What's the secret to perfect barbecues? Marinate, marinate, marinate. Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before bei
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From
SLOW AND EASYIt's said that good things come to those who wait -- and that's certainly true for anyone who owns an electric crockery slow cooker.Working cooks and busy parents can relax. Most recipes
Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay po
An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150
The crisp, honeycomb texture of waffles and the golden delicacy of pancakes are the perfect base for a host of delectable tastes. In The Best of Waffles & Pancakes, Jane Stacey has gathered a deli
The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the
A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of
Healthful, practical, and economical, soup as a main course is a natural for the way people eat today. In Soup Suppers, Arthur Schwartz provides everything you need to know to turn a simple soup into
Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÜrz lead readers from the back
Among the world's great cuisines, the foods of Mexico stand out in their diversity and creativity. Rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistador
200 recipes--from appetizers to desserts--for this nutritious and increasingly popular vegetable.Potatoes are the world's best food. You can boil them, bake them, fry them, sauté them, grill, br
A compilation of recipes, from appetizers to desserts, featuring the flavors and ingredients of the Mediterranean, but using ingredients available in the United States
Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and Georg
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each yea
Uncommon Fruits & Vegetables: A Commonsense Guide was first published in 1986 to a fanfare of outstanding reviews and has become a modern-day classic. Now more timely than ever, this encyclopedi
"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent new work."--New York Times
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world?s great cuisines, and in 2008 it was inducted into the Ja
The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids? foods to make family mealtime more delicious, more wholesome, and simpler than ever. In her bests
In our increasingly busy lives, meals need to be fast, healthy, and light. In Keep It Seasonal, acclaimed chef Annie Wayte offers 100 recipes, each with a spectacular color photograph of the finished
America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining in
In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fres
Whatever the occasion -- low-key, special occasion, purely impromptu, fantastically formal -- Donna Hay's entertaining provides the menu, the mood, the drinks and the food. This refreshingly original,
