Food and Cooking
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Napkin Folding: 44 Ways to Turn a Square of Linen into a Work of Art
Napkin Folding
44 Ways to Turn a Square of Linen into a Work of Art
Paperback      ISBN: 051756632x

With easy-to-follow instructions and step-by-step illustrations, "Napkin Folding" shows you how to create ingenious napkin fold for every tabletop occasion. Forty-four unique designs include:
- The Lily -- elegant when fanned out in a stemmed glass.
- The French Fold -- insert a place card or menu between the folds.
- The Palm Leaf -- perfect for showing off your napkin-ring collection.
- The Gondola -- ideal for serving breakfast or fruit.
James Ginders, who has a repertoire of more than 180 folds, rates each one by degree of difficulty, ranging from elementary to advanced, and also indicates which folds can be done with paper napkins as well as linen.
This handy practical guide will help you add that special finishing touch to your entertaining table.

Roasting-A Simple Art
Roasting-A Simple Art
1st Edition    Hardcover      ISBN: 0688131352

When you're hungry, roast.
When you're in a rush, roast.
When you're in doubt, roast.
When you're entertaining, roast.

Crank up the oven and throw in a chicken; roasting is simply the easiest and best way to concentrate and deepen flavor, to seal in succulence, and make robust, crusty, and sweet all kinds of meats, birds, fish, fruits, and vegetables. Roasting offers more flavor on its own than any other cooking technique. Everything you need for a lifetime of happy roasting can be found here in the pages of Barbara Kafka's ground-breaking new book. Even baby goat, a suckling pig, and loin of buffalo make it into this bible of roasting.

Roasting is absolutely essential, whether you're planning to roast a potato or leg of lamb, a turkey or a tomato, a pepper or a red snapper. Barbara's fussless high-temperature method caramelizes the surface of meat, the skin of birds or fish, or the outside of vegetables, transforming them into such savory sweet dishes as Roast Chicken with Pomegranate Glaze and Fresh Mint, aromatic Garlic Roast Pork Loin, moist and sweet Roasted Striped Bass with Fennel, and Whole Roasted Peaches with Ginger Syrup.

Nearly one hundred stellar recipes for roasted vegetables attest to the fact that Barbara Kafka's new book is not for meat eaters alone. The recipes for roasted vegetables begin where other books leave off. Try the Roasted Sliced Fennel Bulb and the Roasted Chinese Eggplant with Balsamic Marinade, the Roasted Portobello Mushrooms with Garlic Marinade, and more.

Roasting is packed with indispensable tips, techniques, and innovative cooking ideas. There are great recipes for marinades, salsas, vinaigrettes, and stuffings. You'll also find an inspiring assortment of simple but original recipes for sauces that will lift your everyday roasts into perfect party fare. You'll discover, too, the many joys of "companion roasting," learning when to add the carrots or the onions so they don't over- or undercook, and guaranteeing everything comes out at the same time.

Never a believer in unnecessary work, Barbara Kafka is a cook's best friend. Barbara never follows; she blazes new trails, challenging the sacred rules of roasting by never trussing a chicken or basting a turkey. She proves you can actually walk away from your oven and enjoy your food and your guests. It's all so quick and easy, most dishes don't need to go into the oven until your guests walk in the door.

Often the best part of the roast is the leftovers, and Roasting is overflowing with possibilities. In Barbara's knowing hands leftover onions become a smoky-flavored Roasted Onion Soup with Cannellini Beans; last night's roasted cod and boiled potatoes are transformed into a scrumptious Best Cod Hash; a deeply flavored Roast Duck Pasta Sauce is a rich reward to the cook for having made last night's duck dinner. Nearly one hundred recipes for leftovers show you how to build them into new meals of soups, salads, pasta sauces, hashes, fritters, fish cakes, and more.

Replete with all the tables, timing charts, and the encyclopedic wisdom that are hallmarks of every Barbara Kafka book, Roasting: A Simple Art is a dream of a cookbook, one that will soon bear the soils, stains, and well-worn pages of constant and creative use.

Cream Peas on Toast: Comfort Food for Norwegian-Lutheran Farm Kids
Cream Peas on Toast
Comfort Food for Norwegian-Lutheran Farm Kids
Paperback      ISBN: 0961343796
Cooking With Daniel Boulud
Cooking With Daniel Boulud
1st Edition    Hardcover      ISBN: 0679404090

A four-star chef offers his seasonal recipes, which have been adapted for making at home without expensive equipment, with simple instructions and a full market list of ingredients

The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes
The Cooking of the Eastern Mediterranean
215 Healthy, Vibrant, and Inspired Recipes
1st Edition    Hardcover      ISBN: 0060166517

Winner of the James Beard Foundation's Lifetime Achievement Award

Belgian Ale
Belgian Ale
Paperback      ISBN: 0937381314

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.

The Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week
The Passover Table
New and Traditional Recipes for Your Seders and the Entire Passover Week
Paperback      ISBN: 0060950269

Discusses the history of the Seder, and shares recipes for appetizers, soups, meat, poultry, vegetables, kugels, and desserts.

The Lutece Cookbook
The Lutece Cookbook
1st Edition    Hardcover      ISBN: 0679422730

Collects more than three hundred recipes and personal memories of world-renowned chef Andre Soltner, former owner of New York City's Lutece restaurant.

Horn of the Moon Cookbook: Recipes from Vermont's Renowned Vegetarian Restaurant
Horn of the Moon Cookbook
Recipes from Vermont's Renowned Vegetarian Restaurant
Paperback      ISBN: 0060960388

The Horn of the Moon Cafe's vegetarian cookbook is one we've an been waiting for. It offers a splendid array of recipes perfected during many years of serving customers at the popular restaurant in Montpelier, Vermont. The cafe specializes in dishes that feature healthful, meatless meals with a gourmet, international flair. Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful. Whether you're cooking a simple meal or preparing a banquet for a festive occasion, you'll find a wealth of pleasure in the Horn of the Moon Cookbook.

Essentials of Classic Italian Cooking
Essentials of Classic Italian Cooking
1st Edition    Hardcover      ISBN: 039458404x
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan's most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise--from beginners to accomplished professionals--it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella's classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.