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The America's Test Kitchen Family Cookbook
by America's Test Kitchen (Creator) - Many years in the making, this comprehensive cookbook delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. Beautiful step-by-step photos (more than 1,000 of them) illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. |
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Giada's Family Dinners
- In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America's favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals-Italian style. |
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Classic Italian Jewish Cooking: Traditional Recipes And Menus
- Classic Italian Jewish Cooking starts with the ancient Italian adage Vesti da turco e mangia da ebreo ("Dress like a Turk and eat like a Jew"). In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years. Originally introduced into the region by Jewish settlers from Judea, other Middle Eastern countries, and North Africa, Italian Jewish cuisine was always more than a mere adaptation of Italian dishes to the Jewish dietary laws; it was a brilliant marriage of ancient Jewish dishes and preparation methods to the local ingredients that relied on the imaginative use of fresh herbs, fruit, and vegetables. Fifteen hundred years later, with the influx of Iberian refugees, it was enriched by some Sephardic (from Spain and Portugal) dishes. Here you'll find recipes for the quintessential Italian Jewish dishes |
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The Barefoot Contessa Cookbook by Ina Garten, Ana Garten, (Foreword by) Martha Stewart - A conventionally organized cookbook with unconventional delicious food. The author shares all of the many discoveries she has made on her journey from complete food amateur to seasoned professional. 150 full-color and b&w photos. |
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My Life in France
- In her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found 'her true calling.' From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigné meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu. |
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Cooking With Three Ingredients: Flavorful Food, Easy As 1, 2, 3
- There's magic in the number three. And when it comes to cooking, the number three can create culinary magic in your kitchen. In this fabulous, original collection, three ingredients add up to much more than the sum of their parts. Choose a simple starter, such as Smoked Salmon Mousse, Very Cheesy Nachos, Mustard-Cured Shrimp, or Chunky Corn Chowder, or go for the main event with Lemon Pepper Chicken, Balsamic-Glazed Sirloin, or Grilled Honey Mustard Pork. There are three-ingredient pasta sauces, delectable vegetables and sides, and even "almost instant" desserts. Using only three ingredients means less shopping, less preparation, less cleanup -- and best of all, less time. |
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