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.
Offers a collection of more than two hundred new recipes and aims to recapture the comforting simplicity of hearth and home.