A collection of meticulously tested classic recipes such as fried chicken, hamburgers, roast turkey, potato salad, corn bread, strawberry shortcake, apple pie, and brownies in a easy-to-follow and fun to read format.

In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

An international collection of recipes enables cooks to incorporate yogurt in a wide variety of traditional and gourmet foods from hors d'oeuvres to desserts and beverages

A professional caterer shares her insider's secrets of party planning and entertaining with helpful advice on budgeting, decorations, theme parties, menu preparations for different sized gatherings, invitations, and more than one hundred party-tested recipes. Original.

A collection of more than one hundred recipes, designed for cooks of any age, captures the true pioneer spirit, featuring dishes such as Long Winter Bread and Green Pumpkin Pie, based on meals described in the beloved Little House books. Simultaneous.

A Venice restaurateur and owner of the acclaimed Harry's Bar recalls some of his famous clientele, reveals the secrets of fine Italian cookery, and offers more than two hundred of the restaurant's most treasured recipes. Reissue.

A collection of recipes drawn from the chef's television show features lobster, scallops, salmon, catfish, pasta, poultry, pork, and beef

The author explores the lives of the men and women whose goal is to serve perfect food, drawing on the collective experiences of three talented young chefs to reveal the dreams, goals, and ideas of great chefs.

Features more than 375 recipes from city and farm kitchens across the state.

Provides more than one hundred recipes for appetizers that can be prepared in fifteen minutes or less, and includes cooking tips and shortcuts