A collection of accessible Italian recipes, many culled from the author's popular Molto Mario cooking show, instructs home chefs on how to simplify and understand everything from purchasing ingredients to mastering elaborate preparation procedures, in a volume featuring historical and cultural information as well as tips for special occasions. 150,000 first printing.
The author of Fried Chicken and Apple Pie continues his celebration of American cuisine with a history of backyard barbecues, fast-food restaurants, and gourmet burgers, in a volume complemented by fifteen recipes. 12,500 first printing.
Tracing the history and lore of one of America's favorite desserts, the popular food writer follows the development of apple pie, from its English origins to its present-day variations across the country, journeying from Disney World, to the White House, to a Massachusetts Shaker community, to farmstands in Washington State, presenting fifteen varied recipes along the way. 35,000 first printing.
A leading chef and culinary instructor introduces more than 150 of his tasty, easy-to-prepare recipes for healthful dishes for the entire family, accompanied by tips on how to involve the entire family in creating home meals, advice on how to cook with kids, suggestions for healthy eating, personal anecdotes, and full-color photographs. 50,000 first printing.
A guide to cooking with a wok offers a collection of wok recipes, food preparation tips, and anecdotes about the author's culinary experiences in the international kitchens of famous chefs, teachers, and celebrities.
A simple approach to summer cookery features a wide variety of delicious recipes for dishes that incorporate fresh ingredients and relaxing, easy-to-prepare cooking techniques, including Memorial Day Coleslaw, Pan-Fried Crabcakes, Grilled Lamb Chops with Olive Butter, and Perfect Peach Pie. 25,000 first printing.
A Napa Valley culinary director presents a range of seasonally organized menus and recipes that feature earthy though sophisticated options, complementing each section with starters, main courses, desserts, and wine suggestions.
A collection of recipes from the executive chef's New York restaurant, Judson Grill, provides three theme menus, a special-occasion menu, and additional suggestions for each season of the year.
An entertaining cookbook, memoir, and travelogue presents a behind-the-scenes glimpse of the barbecue contest circuit, with one hundred prize-winning recipes, as well as the author's own treasured family dishes and contributions from friends, that encompass all kinds of meat, fish, poultry, sauces and dry rubs, soups, side dishes, and tasty sweets. Original. 75,000 first printing.
Inspired by the historic Jimtown market in Sonoma County, this collection of seasonal recipes celebrates the wonderful tastes of wine country and includes tasty main courses, soups, salads, sandwiches, desserts, and breakfast treats.