The ultimate vegetable lover's cookbook presents 750 original recipes for a variety of taste-tempting dishes, along with a collection of essays on the world of vegetables and information on unusual vegetables from around the world and practical tips on how to buy, measure, substitute, and prepare all kinds of vegetables. $75,000 ad/promo. Good Cook Main.
Describes one man's efforts to live on the land while attempting to re-create the recipes from Escoffier's 1903 magnum opus "Le Guide Culinaire" and search for the frequently esoteric ingredients called for in the various dishes.
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.
One of Spain's most talented culinary ambassadors showcases her culinary heritage through more than 250 recipes, including her own, her friends' recipes, and those of fellow chefs across Spain, from the famed rice dishes of Valencia and the mojos of the Canary Islands to hearty stews and braised meats.
A comprehensive guide to the art of Spanish cookery introduces a bold collection of 275 recipes, complemented by color photography, for paella, tapas, soups, desserts, and more, along with information on Spanish culinary traditions and ingredients, Spanish wine, and recommended restaurants. Simultaneous.
A history of champagne traces the story of its origins in verdant northern France, a region overcome by Visigoths, Barbarians, and other invaders, in an account that identifies such contributors to its development as Louis XIV and Napoleon and traces how champagne evolved through periods of violence to become a symbol of celebration. 40,000 first printing.
Features recipes which include the diverse international ingredients now available to American cooks, incorporating some of the more unusual herbs, condiments, fruits, vegetables, and cheeses into traditional dishes.
The food and wine connoisseur from Queer Eye for the Straight Guy presents one hundred recipes for accessible, easy-to-prepare, hassle-free dishes, including a variety of old favorites, pasatas, make-ahead crowd-pleasers, and other tempting foods. Original. 60,000 first printing.
Collects recipes from more than forty different countries for appetizers, snacks, soups, salads, sauces, condiments, entrees, desserts, and beverages, and provides explanations of unfamiliar techniques and ingredients.
A revised edition of the seminal cookbook furnishes updated renditions of the original 150 recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts, and includes more than sixty new recipes that capture the flavor of traditional and contemporary regional French cooking.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and decorations, and more, with a host of delicious recipes for party food and drinks, reference lists, and insider resources. 25,000 first printing.
A collection of raw food recipes draws on the authors' experiences at their New York restaurant to present practical advice on how to prepare raw food dishes using such techniques as dehydrating, Vita-Mix blending, and spicing.
The leading English-language authority on traditional Japanese food shares her knowledge and passion for Japanese food culture through an exploration of its approach to balancing flavor, applying technique, and considering the aesthetics of each dish, including detailed descriptions of ingredients and recipes for everything from soup and rice to seafood and desserts.