Food and Cooking
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The Splendid Table
The Splendid Table
1st Edition    Hardcover      ISBN: 0688089631

Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.

A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country Rag The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.Among the things you will find are:
  • A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.
  • A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.
  • An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; a
  • country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.
  • Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.
  • A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.
  • Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region.
  • "A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.
  • Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.
  • The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.
  • 24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.
  • Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
    Anthony Bourdain's Les Halles Cookbook
    Strategies, Recipes, and Techniques of Classic Bistro Cooking
    Hardcover      ISBN: 158234180x

    Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.

    Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.

    Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

    As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.



    A Cook's Tour: Global Adventures in Extreme Cuisines
    A Cook's Tour
    Global Adventures in Extreme Cuisines
    Paperback      ISBN: 0060012781

    From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures

    The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.

    Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

    How to Cook Everything: Simple Recipes for Great Food
    How to Cook Everything
    Simple Recipes for Great Food
    Hardcover      ISBN: 0028610105

    Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment.

    Greek Vegetarian Cooking
    Greek Vegetarian Cooking
    Paperback      ISBN: 0892813407

    These colorful dishes from the eastern shores of the Mediterranean make up an exciting selection of vegetarian recipes. Dips, soups, raw and cooked salads, main courses, and desserts are all easily achieved with readily available ingredients. Delectable dishes such as Squash Blossoms, Dolmades, Moussaka, and Exotic Fruit Salad add zest and variety to vegetarian fare.

    The author, herself a native of Greece, offers ideas for gluten- and dairy-free cooking as well as tips for the proper presentation and balance of Greek cuisine.
    Extending the Table: A World Community Cookbook
    Extending the Table
    A World Community Cookbook
    Hardcover      ISBN: 083613561x

    Picture a vast table with room for everyone and laden with taste-tempting dishes from over 80 countries. Peach Chutney from Botswana, Ginger Cooler from Ivory Coast, Pork Vindaloo from India, Buyani's Chicken Soup from Indonesia, Rice Noodles with Vegetables from the Philippines. You do not have to leave home to experience a wide variety of foods from other countries and to learn about other cultures. Interspersed among the recipes are stories about how hospitality is practiced around the world.

    A cookbook in the tradition of More-with-Less Cookbook written by Joetta Handrich Schlabach with recipe editor Kristina Mast Burnett.

    Cooking With Master Chefs
    Cooking With Master Chefs
    1st Edition    Paperback      ISBN: 0679748296

    In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:
    -- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks
    -- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast
    -- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee
    -- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace
    -- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken
    -- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto
    -- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish
    -- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles
    -- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono
    -- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles
    -- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves
    -- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb
    -- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace
    -- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads
    -- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle
    Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new " "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.

    Favorite Bread Machines Recipes
    Favorite Bread Machines Recipes
    Paperback      ISBN: 0806905409

    100 brand-new bread machine recipes--all based on old family favorites--fun and easy to prepare, tasty to eat, and superbly nutritious. Every loaf contains only natural ingredients, and each recipe lists calories, protein, carbohydrates, fat, cholesterol, sodium, and fiber. Enjoy a whole range of tasty, healthy breads for holidays and celebrations from around the world. Find out how to convert favorite traditional recipes to specific bread machines, and how to invent original recipes. 128 pages, 6 x 9.

    The New Pressure Cooker Cookbook: A Complete Guide to Meals in Minutes Using Today's Stress-Free Pressure Cooker
    The New Pressure Cooker Cookbook
    A Complete Guide to Meals in Minutes Using Today's Stress-Free Pressure Cooker
    Paperback      ISBN: 0809241862

    A comprehensive guide to preparing meals with a pressure cooker features more than seventy recipes for soups, stews, meat dishes, vegetables, and even desserts.

    Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up
    Pretend Soup and Other Real Recipes
    A Cookbook for Preschoolers and Up
    Hardcover      ISBN: 1883672066
    Celebrating 25 years of vegetarian recipes and called "the gold standard for chidren's cookbooks" by the New York Times, Pretend Soup, by celebrated Moosewood chef Mollie Katzen, offers children and families easy recipes for healthy, fun, and delicious food.

    Mollie Katzen, renowned author of The Moosewood Cookbook, and educator Ann Henderson bring the grown-up world of real cooking to a child's level. Children as young as three years old and as old as eight become head chef while an adult serves as guide and helper. Extensively classroom- and home-tested, these recipes are designed to inspire an early appreciation for creative, wholesome food. Whimsical watercolor critters and pictorial versions of each recipe will help the young cook understand and delight in the process. Just consider all that can be explored in the kitchen: counting, reading readiness, science awareness, self-confidence, patience, and, importantly, food literacy. Pizza, after all, does not come "from a telephone."

    You and your child can have great fun finding this out