Discussing the nutritional and health benefits of Mediterranean culinary practices, this delectable cookbook presents more than 250 recipes for simple traditional dishes from all over the region, all adapted for the modern American kitchen, in a revised edition of the popular cookbook that includes dozens of new recipes and new cooking techniques. 25,000 first printing.
Highlighting the cuisine and flavors of the Mediterranean, a collection of simple but flavorful recipes looks at the influence of technique and ingredient combinations on flavors while featuring such tempting dishes as Spicy Lemon Chocolate Ganache Torte, Roasted Red Peppers with Celery Leaves and Garlic, and Bacon- and Herb-Rubbed Salt-Baked Chicken.
The James Beard Award-winning author of Imbibe! offers an authoritative, historically informed tribute to the punch bowl, in a book that also includes recipes of classic punches, as well as obscure variations featuring whiskey, gin, wine and more.
A James Beard Award-winning author outlines a revisionist approach to classic Indian cooking, instructing home cooks on the potentially health-bolstering properties of correctly applied seasonings and spices.
A follow-up to the award-winning writer's Hallelujah! The Welcome Table combines a new collection of recipes with autobiographical sketches about how the author successfully lost weight by eating smaller portions of satisfying foods.
Offers a collection of more than two hundred new recipes and aims to recapture the comforting simplicity of hearth and home.
The American Book Award-winning co-author of Mothers Who Think reveals how baking enabled her to face personal difficulties and expand her horizons, in a recipe-complemented account that includes descriptions of such experiences as the time she baked brownies for M. F. K. Fisher.
The popular celebrity chef and best-selling author of Barefoot Contessa Back to Basics presents a collection of recipes that focuses on quick and simple preparation, from Smoked Salmon Deviled Eggs to Red Velvet Cupcakes. 1 million first printing.
The newspaper's food columnist presents a compendium of more than 1,000 of the best recipes from the past 150 years of food journalism, including classics like Plum Torte, David Eyre's Pancake and Pamela Sherrid's Summer Pasta to modern-day fava bean salad.
A treasury of top-selected cookie recipes draws on the archives of Gourmet magazine to represent several varieties, cultures, and special occasions.
The award-winning author of The Breath of a Wok celebrates and demystifies the technique of stir-frying with recipes from around the world—including Shrimp With Rum and Peppers, Stir-Fried Chicken Manchurian and many more—in a book with 100 full-color photos.
Presents a celebration of America's culinary traditions that features such favorite recipes as Beacon Hill Chestnut Stuffing, Acadian Mussels, and California Avocado Soup.
In a book with more than 100 full-color photos, a James Beard Award winner offers personable recipes for French home cooking, including a simple roast chicken, a Basque potato tortilla, a glorious cheese-domed onion soup, a cheese and olive quick bread, a "top secret" chocolate mousse and many more. By the author of Baking: From My Home to Yours. 75,000 first printing.
A New York Times columnist offers a collection of stories about food along with comments on her own experiences in making the 150 recipes that she presents, classifying the dishes into such categories as things with cheese, the farmer's market, and my sweet tooth.
Describes the author's visits to regional marketplaces and home kitchens, where she discovered thriving Jewish-French culinary traditions shaped by centuries of international influence.