Shares recipes, activities, songs, poems, and stories to help families celebrate eighteen holidays and festivals.

A Cordon Bleu-trained pastry chef transforms traditional bakery favorites into lighter, healthier alternatives.

M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à; la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.

Covers freezing, canning, jams, jellies, pickles, relishes, brine curing, and drying, and provides specific instructions for vegetables, fruits, and berries

Presents meatless dishes from the world of Greek cuisine, including soups, salads, main courses, and desserts

Presents recipes for both simple dishes and gourmet specialties that reflect traditional as well as modern Finnish cooking

Tells how to use root cellaring, and gives instruction on both improvising a small root cellar and constructing a true root cellar

Gathers winter recipes for soups, salads, meat, poultry, seafood, vegetables, breads, and desserts

A companion volume to a fall PBS series features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable. Simultaneous. TV tie-in. 200,000 first printing. $150,000 ad/promo. Tour.

Describes the new Florida cuisine that combines Latin and Caribbean cooking, and shares recipes for fritters, soups, salads, breads, sauces, fish, shellfish, poultry, meat, and desserts