A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods.
Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll.
Pierre Rajotte travelled the world in search of the ultimate brew and found that Belgian ale is, in his opinion, the pinnacle of brewing. This book demonstrates the importance of sugar, top-fermenting yeasts, and Belgian hops, to this intrinsic, traditional ale.
"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. It] . . . is not just a recipe book but a piece of man's history."
--Booklist "For the rice lover . . . this well-crafted book is a unique source."
--Chicago Tribune Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation. Here is just a sampling of the many delicious risotto variations you'll find:
* Scallops, Shrimp, and Mushrooms
* Lamb with Egg and Lemon Sauce
* Turkey, Red Peppers, and Tomatoes
* Prosciutto, Chicory, and Fontina
* Monkfish in Tomato Basil Cream
* Chicken with Olives
* Mussels in White Wine
* Sausage, Artichoke, and Peas
* Fresh Tuna and Curry
* Veal in White Cream Sauce In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.
The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that "mastering any art is a continuing process," here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant rago ts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.
This family favorite is a unique, well-loved source of stories, recipes, things to make, activities, poems, songs, and festivals. Each festival, such as Christmas, Candlemas, and Martinmas, has its own illustrated chapter. Also included are sections on birthdays, rainy days, convalescence, and a birthday Calendar.The perfect present and fun for the whole family, it explores the numerous festivals that children love to celebrate.
A comprehensive guide to preparing meals with a pressure cooker features more than seventy recipes for soups, stews, meat dishes, vegetables, and even desserts.
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Originally published to celebrate the Minnesota Statehood Centennial, this cookbook continues to delight lovers of good food with a rewarding collection of traditional ethnic specialties and regional favorites.
In her most creative and instructive cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia's simple but impeccably prepared saut of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Proven ale, Chicken Pip rade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and you'll soon be including Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese on your menu. Here home cooks will find a treasure trove of poultry and fish recipes, as well as a vast array of fresh vegetables prepared in new ways, along with bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on a cake, there are more than 600 color photographs to entice and instruct you along the way. A brilliant, inspiring, one-of-a-kind, book from the incomparable Julia Child, The Way to Cook is a testament to the satisfactions of good home cooking.