Offers recipes for such foods as grilled halibut with tomato vinaigrette, cinnamon-oatmeal strawberry shortcakes, wild mushroom burgers, and apple-jicama slaw.

Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations

Offers recipes and techniques for roasting everything from meat, fowl, and fish to vegetables and fruit desserts, and shows how to use leftovers to create new meals, including salads, soups, hashes, and fish cakes

Offers four hundred recipes from contributors who share their best creations featuring ingredients from their own gardens

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

Seduction and Spice is not only the perfect gift, but a fabulous and authoritative cookbook as well. The delicious compilation of 130 recipes is guaranteed to have you nibbling-- on Lobster Risotto, Chocolate Mousse...or on your lover's neck! As the executive chef for two world-class cruise-ship kitchens-- the QE2 and, currently, the Royal Caribbean lines-- Rudolf Sodamin is a modern-day Cupid, uniquely qualified to make any meal into a special occasion. A book for the cook, or that special someone, Seduction and Spice promises flavorful, sensual encounters.

The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.

A charismatic young English chef offers a refreshingly simple approach to food preparation in a cookbook featuring more than 120 delicious recipes that combine bold flavor with fresh ingredients and a "stripped to the essentials" style. 50,000 first printing.

Discusses basic methods of preparing food; offers more than 150 recipes for appetizers, entrees, and desserts; and includes advice for preparing multicourse meals and choosing appropriate wines.

A guide for beginning and experienced cooks features advice on ingredients and measuring, general cooking hints, tips on seasonings, basic recipes with simple variations, and charts for changing recipes and using substitute ingredients