Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.—From publisher description.The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.
Serves up a collection of authentic recipes for savory ribs from all over the United States and Canada, sharing mouthwatering secrets for beef and pork, as well as dozens of regional barbecue sauces, rubs, marinades, and cooking techniques. Original.
The authors present more than two hundred of their favorite recipes with a Caribbean, West Indian, and American flavor, for such dishes as Vermont picnic ham, Jamaican jerk shrimp, and coconut curried chicken.
The Barefoot Contessa returns with a new assortment of family-style recipes, entertaining tips, and menu suggestions that include fresh, favorite dishes including SAffron Risotto with Butternut Squash, Goat Cheese Popovers, Steak with Balsamic Grilled Onions, and Linguine with Shrimp Scampi, among others. 150,000 first printing.
Secrets from the East Hampton Specialty Food Store for Simple Food and Party Platters You Can Make at Home
The owner of the Barefoot Contessa, the legendary East Hampton specialty-food store, shares a collection of her favorite recipes for appetizers, entrees, desserts, and accompaniments, along with a host of cooking tips, entertaining advice, and food preparation hints. 25,000 first printing.
Presents nearly one hundred Western style recipes inspired by Montana living, including savory biscuits, smoked trout with horseradish sauce, Rocky Mountain potato salad, and wild rice pilaf.
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.
The chef of one of the finest restaurant's in America, Lucques, introduces her Sunday supper recipes, organized according to season, to demonstrate the importance of fresh ingredients combined in unexpected ways, featuring a wide array of appetizers, main courses, side dishes, and desserts. 30,000 first printing.
The author of The Perfect Recipe shares the secrets of fine entertaining while presenting two hundred of her favorite recipes, all adapted for large numbers of guests, along with a selection of more than one hundred mix and match accompaniments, from appetizers to desserts, helpful shortcuts, make ahead preparation, serving suggestions, and variations.
The executive chef of The Herbfarm Restaurants presents one hundred easy-to-prepare recipes including Cinnamon Basil Chicken, Spicy Verbena Meatballs, and Warm Lavender Nut Cakes, in a volume that is organized by occasion and includes tips for groups of any size. 35,000 first printing.
A celebration of Provence cuisine features more than two hundred simple recipes complemented by a guide to local markets, profiles of farmers and vendors, wine-pairing suggestions, descriptions of regional vineyards, and seventy-five duotone photographs. By the author of The Paris Cookbook. 60,000 first printing.