Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive...  more

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLEis an essential reference for every kitchen.

For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many...  more

For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results. This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes* 102 hors d'oeuvres, dips, chips, pâtés, and first courses* exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca* versatile recipes for every available kind of seafood, with many suggested substitutes* hundreds of simple but exceptional dinners* festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake* definitive versions of all the classics, from Chicken Kiev to Crème Brûlée and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes* scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza* a wealth of sauces and salsas, to transform ordinary meals into spectacular ones* more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.

James Beard, one of America's greatest authorities on food and one of our best loved chefs, put practically everything he learned about cooking into this single magnificent--now classic--volume. Here is Beard's very best, including more than 1,500 of his favorite and most successful recipes, as...  more

James Beard, one of America's greatest authorities on food and one of our best loved chefs, put practically everything he learned about cooking into this single magnificent--now classic--volume. Here is Beard's very best, including more than 1,500 of his favorite and most successful recipes, as well as his advice on dozens of cooking questions. 144 illus.

Essential for home chefs, here is the great basic American cookbook, with recipes plain and fancy that belongs in every household.  Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how...  more

Essential for home chefs, here is the great basic American cookbook, with recipes plain and fancy that belongs in every household.  Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook. Completely updated, with this edition, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. What makes this basic cookbook so distinctive is that Marion Cunningham is always at your side with forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old.  She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites. The new recipes reflect the ethnic influences, Mediterranean, Moroccan, Asian, of contemporary American cooking.  Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, you'll find cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, and Polenta and Fish. Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.  The emphasis here is on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all, as did the original Fannie Farmer, to cherish the delights of the family table.

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book...  more

Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would be it, without question."The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos?candid images of upscale restaurants from around the world?that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.With entries arranged in encyclopedic fashion, Larousse Gastronomique is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad?with dozens of recipes?and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).The unparalleled depth and breadth of information?from the traditional to the cutting-edge?make this newest edition of Larousse Gastronomique indispensable for every cook.

Sharon Tyler Herbst, culinary tipster extraordinaire, has collected thousands of shortcuts and hints on hundreds of subjects including foods, beverages, cooking techniques, measuring, kitchen equipment, substitutions, and even cleaning up. Essential for both the experienced and beginning cook,...  more

Sharon Tyler Herbst, culinary tipster extraordinaire, has collected thousands of shortcuts and hints on hundreds of subjects including foods, beverages, cooking techniques, measuring, kitchen equipment, substitutions, and even cleaning up. Essential for both the experienced and beginning cook, this handy kitchen encyclopedia is packed with cooking ideas and fast, accurate answers to culinary questions.

Cook's Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus--developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2,000 of Cook's...  more

Cook's Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus--developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2,000 of Cook's Illustrated's landmark recipes have been carefully compiled into a wide-ranging compendium that shows you how to make your favorite dishes better. A must-have collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime--and guarantees impeccable results.

From Fred Bridge, regarded by most cooking experts as the last word on kitchenware, comes this paperback edition of his invaluable encyclopedia of equipment, utensils, and cookware, complete with advice and practical information for making intelligent buying decisions. Over 250 photos and...  more

From Fred Bridge, regarded by most cooking experts as the last word on kitchenware, comes this paperback edition of his invaluable encyclopedia of equipment, utensils, and cookware, complete with advice and practical information for making intelligent buying decisions. Over 250 photos and detailed descriptions catalog more than 600 items.    Show More Show Less

All-New Edition with 1,000 Recipes With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for...  more

All-New Edition with 1,000 Recipes With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods. Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time. We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe

Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as...  more

Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television,...  more

In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Suprême of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques"s way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.

From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipesJacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant."...  more

From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipesJacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant." Now America's first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated."Minute recipes": Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage BitsSmashing appetizers: Scallop Pancakes, zipped togetherin a blender (10 minutes)Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)

Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the...  more

Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways. Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use. Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing. Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. Joy, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the Joy of cooking. Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.

The ultimate meat craver's cookbook--from the star of cable TV's Cookin' USA. In 536 superb recipes, traditional and new, plain and fancy, Ellis shows readers the most satisfying ways to broil, bake, roast, stew, braise, boil, or saute beef, lamb, pork, and veal; how to select various cuts of...  more

The ultimate meat craver's cookbook--from the star of cable TV's Cookin' USA. In 536 superb recipes, traditional and new, plain and fancy, Ellis shows readers the most satisfying ways to broil, bake, roast, stew, braise, boil, or saute beef, lamb, pork, and veal; how to select various cuts of meat; and how to summon up the richest and subtlest flavors and textures. 40 photos & drawings.

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely...  more

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world.  The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts.In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. 

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine. The cookbook hailed by the Los Angeles Times as a ?showstopper? and by Jeffrey Steingarten of Vogue as ?the most glorious...  more

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by Restaurant magazine. The cookbook hailed by the Los Angeles Times as a ?showstopper? and by Jeffrey Steingarten of Vogue as ?the most glorious spectacle of the season?like no other book I have seen in the past twenty years? is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal?s improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean?and filled with photographs by Dominic Davies?this artfully rendered celebration of one of the world?s most innovative and renowned chefs is a foodie?s dream.

First Edition - 1986. Hardcover w/DJ. 304 pgs.

Specialties of the House is a collection of recipes most frequently requested by guests of more than 690 of the best country inns and bed & breakfasts in the United States and Canada. Here are hundreds of top-quality, time-and-again-served recipes created by innovative cooks and chefs of the...  more

Specialties of the House is a collection of recipes most frequently requested by guests of more than 690 of the best country inns and bed & breakfasts in the United States and Canada. Here are hundreds of top-quality, time-and-again-served recipes created by innovative cooks and chefs of the inn industry. The dishes featured represent a cross-section of North American cuisines and range from simple breakfast dishes that often can be prepared in advance and served the next morning to fine, chef-created entrees that use the finest, freshest ingredients available. Busy home cooks can trust these recipes, for they have been prepared dozens of times by innkeepers and chefs who submitted them. The most comprehensive book of its kind in print, Specialties of the House contains recipes from inns in every area of the continent—from Vancouver to Miami, Hawaii and Maine. Recipes from more than 690 inns in the United States and Canada More than 2,300 recipes most frequently requested by inn guests Recipes tested time and again by innkeepers and chefs Recipes for any occasion: breakfast, brunch, lunch, tea, dinner, and desserts Organized alphabetically by state and by city within each state Descriptions of what makes each inn a unique place to visit Thorough index for easy menu planning

Pie is the most comprehensive and accessible book ever written on the subject of American pie. An instructive, anecdotal introductory chapter walks home bakers through pastry making. Answers to questions home bakers want to know. The only resource a home baker needs.

Heavy-Duty Revised Edition [Ring-bound] Featuring More Than 1,200 Kitchen-Tested Recipes, 1,500 Photographs and No-Nonsence Equipment and Ingredient Ratings. The America's Test Kitchen Family Cookbook, which calls itself a cookbook, cooking school, and kitchen reference in...  more

Heavy-Duty Revised Edition [Ring-bound] Featuring More Than 1,200 Kitchen-Tested Recipes, 1,500 Photographs and No-Nonsence Equipment and Ingredient Ratings. The America's Test Kitchen Family Cookbook, which calls itself a cookbook, cooking school, and kitchen reference in one.    Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a  roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice. The book delivers solid, family-friendly dishes with enough fully orchestrated "how- to" to make even novice cooks feel secure when tackling the basics or more ambitious fare. These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more. Photography by Daniel J. Van Ackere & Carl Tremblay.

The holidays are practically synonymous with rich, indulgent foods and luxurious meals that make lingering around a festive table extra special. But if you’re trying to lose or maintain weight on a low fat, low-calorie program, it can feel like there’s little to celebrate- and even...  more

The holidays are practically synonymous with rich, indulgent foods and luxurious meals that make lingering around a festive table extra special. But if you’re trying to lose or maintain weight on a low fat, low-calorie program, it can feel like there’s little to celebrate- and even less to eat. Turn the pages in this book, however, and you’ll quickly see that doing Atkins means you can continue to enjoy the most sumptuous foods at Thanksgiving, Christmas, Hanukkah, and New Year’s Eve, while you trim pounds – or control your weight. Atkins Holiday Recipes lets you dazzle your friends and family with spectacular starters, main dishes and of course, show-stopping desserts. With more than 70 eye-catching photos, you’ll be inspired to create a stunning spread that will have your guests singing your culinary praises well into the new year.

In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers,...  more

In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

This magnificent collection of award-winners from America’s state and county fairs—presented in the same appealing comb-bound, paper-over-boards format as the bestselling Church Suppers—includes 693 delicious recipes sure to please everyone at the table. Blue Ribbon Recipes is...  more

This magnificent collection of award-winners from America’s state and county fairs—presented in the same appealing comb-bound, paper-over-boards format as the bestselling Church Suppers—includes 693 delicious recipes sure to please everyone at the table. Blue Ribbon Recipes is the ultimate collection of recipes from across the U.S.A. Created and tested by some of the best cooks ever—America’s home cooks—each tasty dish is a proven award-winner from one of the country’s many highly competitive state or county fair cooking competitions. The recipes are simple to make and include something for everyone, from appetizers and salads to main dishes and entrees, from breads and pastries to desserts and preserves. Regional dishes encourage readers to sample favorites from every corner of America, including Bayou Breakfast Casserole, Corn-Jalapeño Fritters, Green Chile Whiskey Stew, Kansas City Beef, Balsamic Chicken with Peach Glaze, Lemonade Marmalade, Triple Layer Mud Pie, Maine Blueberry Pie, Cappuccino Cheesecake, and Molasses Sugar Cookies. Entertaining features throughout share with readers some state fair history and facts and give the recipes for such favorite fair foods as corn dogs, soft pretzels, and funnel cakes. Filled with local flavor and handsomely illustrated with original illustrations of the food and ingredients, Blue Ribbon Recipes is a winner—and the perfect addition to every home kitchen.

The latest edition of this immensely popular cookbook contains more that one thousand recipes and addresses the concerns of today's health-conscious consumer with recipes low in sugar, salt, and fat. Reprint.

One hundred innovative, nuanced and delightful recipes fro seasonal ice creams by the famed Columbus, Ohio, glacier, including such favourites as salty Caramel ( sales are over 200 gallons a week); Thai Peanut with toasted coconut and Cayenne pepper; Maker's Mark Buttered Pecan; Strawberry...  more

One hundred innovative, nuanced and delightful recipes fro seasonal ice creams by the famed Columbus, Ohio, glacier, including such favourites as salty Caramel ( sales are over 200 gallons a week); Thai Peanut with toasted coconut and Cayenne pepper; Maker's Mark Buttered Pecan; Strawberry Buttermilk Ice Cream, etc. Also there are recipes for yogurt ( grapefruit Hibiscus; Lime cardamom, and more) and sorbets ( Riesling Poached Pear; Cherry Lambic, and more), plus frozen desserts such as ice cream sandwiches, baked Alaskas, and sundaes.

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more....  more

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert.

For the first time, in one comprehensive collection, Taste of Home brings you 645 ribbon-winning recipes -- all easy to make with step-by-step instructions and everyday ingredients. Thousands of recipes from great home cooks were submitted, sorted, screened, tested and judged in national...  more

For the first time, in one comprehensive collection, Taste of Home brings you 645 ribbon-winning recipes -- all easy to make with step-by-step instructions and everyday ingredients. Thousands of recipes from great home cooks were submitted, sorted, screened, tested and judged in national cooking contests by the food editors and test kitchen professionals of the world's #1 cooking magazine, Taste of Home. Enjoy the very best of these prize-winning recipes, all gathered into this comprehensive collection of Taste of Home Winning Recipes. Peek inside and discover: 645 ribbon-winning recipes, all made with everyday ingredients and easy-to-follow step-by- step instructions Full-color, mouth-watering photo with every recipe 17 scrumptious chapters, including world-class appetizers, soups and entrées, plus top- rated breads, desserts, and sweet treats At-a-glance icons highlight the first-place winners in each chapter Handy tab dividers make it easy to find and flip to the chapter you want -- an alphabetical index on each tab divider allows you to quickly preview each prize-winning recipe Practical reference section includes a food substitution chart, food equivalent chart, spice and herb information, and a food storage chart Whatever the occasion -- whatever the meal -- with Taste of Home Winning Recipes in hand, you'll have 645 top-honor recipes.

With over 1000 recipes from the archives of Williams-Sonoma, hundreds of informative side notes, and dozens of charts and other reference material, this book contains everything you need to know—and nothing you don't—about how to cook what you want to eat today.

Since its debut in 1999, America's Test Kitchen has been public television's most-watched cooking show. This new comprehensive cookbook captures ten seasons of the show in a lively collection featuring more than 500 foolproof recipes and dozens of tips and techniques. You'll learn the secret to...  more

Since its debut in 1999, America's Test Kitchen has been public television's most-watched cooking show. This new comprehensive cookbook captures ten seasons of the show in a lively collection featuring more than 500 foolproof recipes and dozens of tips and techniques. You'll learn the secret to rich-tasting Weeknight Bolognese and Cheesey Garlic Bread in Bringing Home Italian Favorites. Prepare a platter of the best-tasting nachos you've ever had in Tex-Mex tonight. And discover a new way to cook the Thanksgiving turkey in Talking Turkey and All the Trimmings--choose among nine different recipes for the holiday bird--from Classic Roast Stuffed Turkey and Crisp-Skinned Butterflied Turkey to Herbed Roast Turkey, Grill-Roasted Turkey, and more. Want to learn how to be a better cook? Throughout the book you'll find a special behind-the-scenes feature highlighting the most important test kitchen techniques from the past decade. In addition, we take you behind the scenes of the show for a fascinating look at how recipes are developed, why our equipment and ingredient ratings are different, what's involved in putting together an episode, and more. And assembled just for this collection, The America's Test Kitchen Guide to Recommended Ingredients and Equipment unites all our important tastings and testings into an easy-to-navigate buyer's guide so you can be a savvy consumer whether you're investing in a new gas grill or picking up a can of tomatoes. This new volume gives you a decade of great cooking and expertise from America's most trusted test kitchen.

Welcome to Cook's Country - a place where you'll learn what's cooking in kitchens across America. This debut collection from the editors of Cook's Country magazine celebrates the landscape of American home cooking from yesterday and today. In the tradition of great American cookbooks like The...  more

Welcome to Cook's Country - a place where you'll learn what's cooking in kitchens across America. This debut collection from the editors of Cook's Country magazine celebrates the landscape of American home cooking from yesterday and today. In the tradition of great American cookbooks like The Fannie Farmer Cookbook and The Settlement Cookbook, The Cook's Country Cookbook is, at its core, a wide-ranging, comprehensive collection chock-full of beloved classics like roast chicken, beef stew, biscuits, blueberry pie, and more. In addition, the editors of Cook's Country magazine have also reached back in time to revive old favorites to suit modern tastes and lifestyles. Here you'll find Chicken Divan without the soup mix - only tender chicken crisp broccoli blanketed in a velvety cheese sauce. You'll learn that it's possible to serve a from-scratch comfort food classic like meatloaf on a weeknight when time is tight: our mini-meatloaves cook in a fraction of the time of traditional versions. Discover fresh, new, and sometimes regional recipes that illuminate the depth and personality behind American cooking - recipes such as North Carolina Pulled Pork (a slow-cooker dish with real barbecue flavor); 24-Hour Salad (a make-ahead salad where the vegetables remain crisp and fresh); and King Ranch Casserole (a kid-friendly creamy chicken casserole with toasty corn chips and Southwestern spices, made famous by Lady Bird Johnson).In addition to foolproof recipes, The Cook's Country Cookbook also pulls back the curtain to reveal the often fascinating origins of classic American favorites, such as the use of breakfast cereal in party snack mixes or how Bundt pans gave rise to the popular cake. Much more than a collection of foolproof recipes, The Cook's Country Cookbook provides a lively, in-depth portrait of the great American table.

For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store....  more

For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

EASY IDEAS AND RECIPES THAT MAKE EVERYONE FEEL LIKE FAMILY... Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for...  more

EASY IDEAS AND RECIPES THAT MAKE EVERYONE FEEL LIKE FAMILY... Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions—and it’s easy to do if you know how to cook irresistible meals with a minimum of fuss. For Ina, the best way to make guests feel at home is to serve them food that’s as unpretentious as it is delicious. So in her new book, she’s collected the recipes that please her friends and family most—dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It’s the kind of fresh, accessible food that’s meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. In Ina’s hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guide to the joy of everyday entertaining.

After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first collection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it,...  more

After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first collection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it, Ina shared her ideas for familiar food but with outstanding flavor and -- most important of all -- recipes that really work.Now, with Barefoot Contessa Parties! Ina shares secrets she has gleaned from her years not only as a caterer but as a dedicated party giver. The keyword here is fun. Ina's parties are easy to prepare and fun for everyone, including the host. Forget those boring Saturday-night dinners that just won't end. With Ina's advice, you're certain to have all your friends saying, "Wasn't that fun!"Ina has packed Barefoot Contessa Parties! with plans for pulling off parties like a pro, stories about her own parties, and tips on assembling food (rather than cooking everything) and organizing like a caterer. In the spring you can invite your friends to a party where they all make their own pizzas. Come summer, it's into the garden for a lunch with grilled lamb and pita sandwiches that guests assemble themselves. In the autumn, when it's not Thanksgiving, Ina roasts a fresh turkey, which her friends enjoy with popovers and a creamy spinach gratin. And on a snowy winter's day, everyone is invited for a lunch buffet with seafood chowder and butternut squash and apple soup.Ever since Ina published her first book, people write, e-mail, and stop her on the street to say how much they love the food. She's reached new heights here with recipes like sour cream coffee cake--the ultimate breakfast treat. Salads? The red lettuce, balsamic onions, and blue cheese; Chinese chicken salad; and panzanella may be the best you've ever tasted. Filet of beef is easy to make for a fancy dinner with oh-so-good gorgonzola sauce, or sliced into sandwiches and served with lobster rolls for a Superbowl party. And fans of The Barefoot Contessa Cookbook will be delighted to find the recipe for the Lemon Cake they drooled over but only saw pictured, right here in this book.With so many great ideas and recipes in these pages for you to use, your friends will start to wonder why your parties are always so much fun.

In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.For Ina, it?s friends and family?gathered around the dinner table or cooking with her in the kitchen?that really make her house feel like home....  more

In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.For Ina, it?s friends and family?gathered around the dinner table or cooking with her in the kitchen?that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they?re easy, they work, and they?re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina?s homey dinners?from her own version of loin of pork stuffed with saut?ed fennel to the exotic flavors of Eli?s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing. Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she?s designing a kitchen to menu-planning basics and how to make a dinner party fun (here?s a hint: it doesn?t involve making complicated food!). Along with beautiful photographs of Ina?s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten's bestselling cookbooks have consistently...  more

Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten's bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes -- crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns -- demonstrate Ina's talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding...  more

In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen. These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for -- and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs -- two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and -- with Ina’s easy tip -- couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint -- from Red Velvet Cupcakes to Chocolate Pudding Cream Tart. To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her -- like sharp knives, the right zester, an extra bowl for her electric mixer -- and that can help you in your kitchen, too. Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.

America's master of delicious cooking brings you over 200 of the tastiest, healthiest recipes ever created.

Jacques Pepin's Table is a comprehensive compendium of dishes presented on the author's many public television shows. This encyclopedic volume of more than 300 recipes by the master chef and PBS superstar covers not only first courses, main courses, side dishes, desserts, and breads but also...  more

Jacques Pepin's Table is a comprehensive compendium of dishes presented on the author's many public television shows. This encyclopedic volume of more than 300 recipes by the master chef and PBS superstar covers not only first courses, main courses, side dishes, desserts, and breads but also provides detailed instructions on how to bone a chicken, flute a mushroom, and keep a souffle from falling. There are menu suggestions on combining dishes into taste-tempting meals, with appropriate wine pairings. Dozens of stunning food photographs, as well as Pepin's own charming line drawings, bring these dishes to life. As always, the recipes emphasize lower-calorie, health-conscious, easy-prep cooking that includes more fiber, less saturated fat, more fish, less meat, and vegetables cooked to preserve their nutrients.

The companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.         What makes this book unique is...  more

The companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.         What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most 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 your own sausage in brioche and a country pâté        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi        *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés        *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat        *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried        *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed        *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery        *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb         *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings        And much, much more . . .        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based...  more

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin?s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout). The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

It is almost axiomatic that a cook book by Louis P. De Gouy means a culinary classic. In this present volume, Master Chef De Gouy offers his masterpiece - the long-awaited general cook book for American homes. A Monumental work that has taken many years to assemble, it includes nearly 2500...  more

It is almost axiomatic that a cook book by Louis P. De Gouy means a culinary classic. In this present volume, Master Chef De Gouy offers his masterpiece - the long-awaited general cook book for American homes. A Monumental work that has taken many years to assemble, it includes nearly 2500 recipes for American and European dishes, planned to delight the palates of both the person of simple tastes and the bon vivant. Mr. De Gouy has the gift of making cooking an adventure. Even the plainest dishes somehow become exciting; and for those of bolder spirit, there are many roads opening to new and unexpected gustatory pleasures. He writes with infectious enthusiasm for his subject, salting the book with anecdotes and amusing tales on the origin and the history of various foods and dishes, with bits of philosophy and poetry about the timeless art of cooking and eating.