Two cocktail divas and co-owners of the New Orleans Commander's Palace restaurant chain provide recipes for classic drinks and favorite local cocktails, including the "Corpse Reviver," "Brandy Milk Punch," and the "Whoa Nelly." 25,000 first printing.
A volume based on the popular NPR radio series explores how communities come together through food, combining popular stories from the show with new interviews, photographs, and recipes from a wide array of atypical kitchens.
Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.
Presents a collection of over a hundred fast recipes, including Asian-flavored chowder and no-worries chocolate mousse, accompanied by time-saving tips, recommendations for stocking a kitchen, and culinary strategies.
Traces the author's quest for her great-grandmother's ravioli recipe, a journey that took her throughout New Jersey and her family's homeland of Liguria into the circles of numerous relatives, from whom she collected many authentic recipes.
Reveals how to select seasonal, local, fresh, and sustainable foods; provides a series of lessons on everyday principles and practices of good eating; and presents more than two hundred recipes that range from appetizers to desserts.
Instructs home cooks on basic knife skills, providing hundreds of step-by-step illustrations for both left- and right-handed users, in a guide that includes coverage of knife and cutting-board selection, as well as the steps for mastering such techniques as mincing, julienne slicing, and carving.
A scrumptious array of 150 mouth-watering recipes emphasizes a bold new approach to using fine ingredients to create simple but tempting desserts that incorporate such items as delicate handmade cheeses, wholesome grains, varietal honeys and raw sugars, and newly available ethnic items into healthy and delicious treats.
Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes—including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries—along with culinary history, lore, and anecdotes.
A richly illustrated cookbook covers the practical basics of cooking with meat, encompassing everything you need to know about choosing and storing the best raw materials and understanding the different cuts, offering recipes for 150 classic dishes, and including the basics of roasting, barbecuing, preserving, and processing meat.
A volume of more than 130 recipes for breads and savory pastries evinces the baking traditions of the Mediterranean and includes such options as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. By the author of Mediterranean Street Food.
An exotic array of nearly one hundred recipes reflects the finest cuisine to be found along the legendary spice route, from Zanzibar, to India, to Bali, captures the culinary traditions of each region along the way, and offers a glossary of spices, source list, and lush full-color photography. 17,500 first printing.
A revered cookbook editor and culinary authority traces her lifelong love affair with food, from her discovery of the culinary delights of French cookery while living in Paris following World War II, her publication of Julia Child's Mastering the Art of French Cooking, and the influence of James Beard, Madhur Jaffrey, and other great cooks on American cuisine. 50,000 first printing.
A compendium of traditional information, cultural lore, and 175 easy-to-follow recipes offers insight into the flavors of the Arab and Islamic world and includes instructions on how to prepare such dishes as Shorabat Adas, Musaka Betinjan, and Fatet Lamice. 20,000 first printing.