 | The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
Brand: Broadway
<p>Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. <br><br>But he soon discovered it's a different world <i>en France</i>.<br><br>From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city.<br><br>When did he realize he had morphed into <i>un vrai parisien</i>? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. <br><br>The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have readers running to the kitchen once they stop laughing. <br><br><i>The Sweet Life in Paris</i> is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.</p> | *$14.20 |
 | Bistro Cooking at Home
Brand: Broadway
<P>Bistro cooking—bold and full-flavored—is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens.<br><i>Bistro Cooking at Home</i> offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for “walk-away cooking,” such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersley’s all-American roots. <br><br>Start a bistro meal at home with Hamersley’s classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Crème Brûlée, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake.<br><br>All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordon’s wife, who runs the wine service at the restaurant. With the Hamersleys’s expert guidance every step of the way, you can re-create the romance of bistro dining—at home.</p> | *$14.23 |
 | Great Wine Made Simple: Straight Talk from a Master Sommelier
Brand: Broadway
From “one of the wine world’s most popular voices” (<i>USA</i> <i>Today</i>), a newly updated edition of her by-now classic introduction to wine, <i>GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier</i>, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much more.<b><br><br></b>First published in 2000, <i>Great Wine Made Simple</i> established Andrea Immer Robinson as America’s favorite wine writer. Avoiding the traditional and confusingly vague wine language of “bouquet” and “nose,” and instead discussing wine in commonsense terms, the book launched Andrea’s career as a wine authority without pretense.<br><br>Now, thoroughly revised, <i>Great Wine Made Simple</i> lives up to its title by making selecting and enjoying wine truly simple. With Andrea Immer Robinson as your guide, you will never again have to fear pricey bottles that don’t deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. You’ll be able to buy or order wine with confidence--and get just the wine you want--by learning how the “Big Six” basic styles (which comprise 80 percent of today’s top selling wines) taste and how to read any wine label. Ten new flavor maps show what tastes you can expect from climates around the world.<br><br>Andrea Immer Robinson genuinely knows more about wine than most wine lovers could ever hope to learn. But she doesn’t believe that you have to join a stuffy, exclusive wine-tasting set, or study a lot, to become a savvy wine buyer. Unlike other wine guides, <i>Great Wine Made Simple</i> makes it easy to master the ins and outs of choosing a wine that you and your guests will love—on any budget.<br><br>In her down-to-earth style, Andrea guides you through follow-along-at-home wine tastings that are easy, fun, and affordable, and even suggests a milk tasting for understanding variations in wine-body style. Building on this foundation, she covers the rest of the wine landscape with her inimitable style, candor, and humor, from classic regions to new tastes, plus a bevy of practical issues like wine gear and proper storage. A refreshing blend of in-depth knowledge and accessibility, <i>Great Wine Made Simple</i> is a welcome resource for those who are intrigued by wine but don’t know where to start. | *$14.38 |
 | Junior League Centennial Cookbook
Brand: Broadway
A collection of favorite recipes is organized into such sections as Party Food; Appetizers and Beverages; Salads, Soups, and Stews; Vegetables and Side Dishes; Fish and Seafood; Poultry; Breads and Breakfasts; and Desserts. | *$14.76 |
 | Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
Brand: Broadway
What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. <b>Simple to Spectacular</b> introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.<br><br><b>Simple to Spectacular</b> features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.<br>Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In <b>Simple to Spectacular</b>, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party. And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times. <br><br>In <b>Simple to Spectacular</b>, two titans of the food world have created a truly groundbreaking cookbook. Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique. This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs. | *$14.94 |
 | The New Legal Sea Foods Cookbook
Brand: Broadway
The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.</i><br>Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, <i>Bon Appétit</i> named it one of ten classic American restaurants. <br>Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first <i>Legal Sea Foods Cookbook</i> was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included. <br>In addition to the vast selection of main dishes, there are appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin), salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad), pasta and rice dishes (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers), soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos), vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings, Chipotle Sweet Potato Mash), and desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake). <br><i>The New Legal Sea Foods Cookbook</i> also provides an overview of the full range of fin fish and shellfish (from bass to wolffish, clams to squid) available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers. Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists. | *$14.99 |
 | Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook: Featuring more than 150 tempting recipes
Brand: Broadway
<p>Ranked as the #1 heart hospital in America eleven years running by <i>U.S. News & World Report</i>, Cleveland Clinic is also world-renowned for its life-saving medical breakthroughs, including bypass surgery. The hospital performs more open-heart surgeries and transplants than any other hospital in America. Now, emphasizing prevention, it has teamed with cookbook authors Bonnie Sanders Polin and Frances Towner Giedt to create the most complete and easy-to-follow plan yet for preventing heart disease: <i>Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.<br><br></i>Polin and Giedt have developed outstanding recipes that taste too good to be good for you (but are), ranging from Cajun Grilled Shrimp with Fresh Pineapple Salsa to Chipotle Chicken and Corn Tamale Pies, All-American Meatloaf, and even New York-Style Cheesecake. The authors also provide a week's worth of menus for each of three caloric plans to take the guesswork out of eating from morning to night. <br><br>With this guide handy, there’s no irksome hunt for answers to heart-related diet and fitness questions. Just turn the pages to find:<br><br>• How many eggs can be safely consumed per week<br><br>• Lists of foods rich in omega-3 oils and tips on avoiding mercury in fish<br><br>• Ideas for healthy snacks under 200 calories<br><br>• Strategies for eating out<br><br>• Why fiber is the key to good nutrition<br><br>• How to choose the healthiest protein–and the facts on soy<br><br>• The latest findings on alcohol<br><br>• How using a pedometer can keep you out of a gym<br><br>• How to calculate a healthy body weight<br><br>• How to keep kids fit and cope with finicky eating habits<br><br><br>Backed by the reputation of Cleveland Clinic, this all-in-one guide is the easy, enjoyable way for Americans to care for their hearts and live longer, healthier lives.</p> | *$15.00 |
 | Local Flavors: Cooking and Eating from America's Farmers' Markets
Brand: Broadway
First published in hardcover in 2002, <i>Local Flavors</i> was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.<br><br>Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend.<br><br><b>Local Flavors</b> emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping.<br><br>Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, <b>Local Flavors</b> is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared. | *$15.75 |
 | The Greens Cookbook
Brand: Broadway
<i>The Greens Cookbook</i> is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.<br><i>The Greens Cookbook</i> contains more than 260 recipes for all seasons, all occasions, all tastes. From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness.<br><i>The Greens Cookbook</i> presents everything you need to know to create and enjoy at home meals that draw rave reviews in the restaurant. Inside you will find: Inspiring menus for spring, summer, winter, fall. Everything from easy-to-prepare dishes for two to meals for a gala feast. The first guide to selecting wines with vegetable dishes. Glossaries of unfamiliar ingredients and useful kitchen equipment. A generous and encouraging text that helps develop your skill and self-expression as a cook. Insightful professional tips heading each recipe, and much more. | *$16.29 |
 | A Tale of Two Valleys: Wine, Wealth and the Battle for the Good Life in Napa and Sonoma
Brand: Broadway
When acclaimed journalist Alan Deutschman came to the California wine country as the lucky house guest of very rich friends, he was surprised to discover a raging controversy. A civil war was being fought between the Napa Valley, which epitomized elitism, prestige and wealthy excess, and the neighboring Sonoma Valley, a rag-tag bohemian enclave so stubbornly backward that rambunctious chickens wandered freely through town. But the antics really began when new-money invaders began pushing out Sonoma’s poets and painters to make way for luxury resorts and trophy houses that seemed a parody of opulence. <i>A Tale of Two Valleys</i> captures these stranger-than-fiction locales with the wit of a Tom Wolfe novel and uncorks the hilarious absurdities of life among the wine world’s glitterati.<br>Deutschman found that on the weekends the wine country was like a bunch of gracious hosts smiling upon their guests, but during the week the families feuded with each other and their neighbors like the Hatfields and McCoys. Napa was a comically exclusive club where the super-rich fought desperately to get in. Sonoma’s colorful free spirits and iconoclasts were wary of their bohemia becoming the next playground for the rapacious elite. So, led by a former taxicab driver and wine-grape picker, a cheese merchant, and an artist who lived in a barn surrounded by wild peacocks, they formed a populist revolt to seize power and repel the rich invaders.<br>Deutschman’s cast of characters brims with eccentrics, egomaniacs, and a mysterious man in black who crashed the elegant Napa Valley Wine Auction before proceeding to pay a half-million dollars for a single bottle. What develops is nothing less than a battle for the good life, a clash between old and new, the struggle for the soul of one of America’s last bits of paradise. A dishy glimpse behind the scenes of a West Coast wonderland, <i>A Tale of Two Valleys</i> makes for intoxicating reading. | *$2.81 |
 | The United States of Arugula: How We Became a Gourmet Nation
Brand: Broadway
One day we woke up and realized that our “macaroni” had become “pasta,” that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? <i>The United States of Arugula </i>is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldn’t abide the status quo.<br><br><i>Vanity Fair </i>writer David Kamp chronicles this amazing transformation, from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, <i>Iron Chef</i>, Whole Foods, Starbucks, and that breed of human known as the “foodie.” In deft fashion, Kamp conjures up vivid images of the “Big Three,” the lodestars who led us out of this culinary wilderness: James Beard, the hulking, bald, flamboyant Oregonian who made the case for American cookery; Julia Child, the towering, warbling giantess who demystified French cuisine for Americans; and Craig Claiborne, the melancholy, sexually confused Mississippian who all but invented food journalism at the <i>New York Times</i>. The story continues onward with candid, provocative commentary from the food figures who prospered in the Big Three’s wake: Alice Waters and Jeremiah Tower of Berkeley’s Chez Panisse, Wolfgang Puck and his L.A. acolytes, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), the “Williams” in Williams-Sonoma, the “Niman” in Niman Ranch, both Dean <i>and</i> DeLuca, and many others.<br><br>A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, <i>The United States of Arugula </i>is the remarkable history of <i>the</i> cultural success story of our era. | *$2.96 |
 | The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge
Brand: Broadway
Food Snob <i>n:</i> reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjects<br><br>From the author of<i> The United States of Arugula</i>--and coauthor of<i> The Film Snob’s Dictionary</i> and<i> The Rock Snob’s Dictionary</i>--a delectable compendium of food facts, terminology, and famous names that gives ordinary folk the wherewithal to take down the Food Snobs--or join their zealous ranks.<br><br>Open a menu and there they are, those confusing references to “grass-fed” beef, “farmstead” blue cheese, and “dry-farmed” fruits. It doesn’t help that your dinner companions have moved on to such heady topics as the future of the organic movement, or the seminal culinary contributions of Elizabeth Drew and Fernand Point. David Kamp, who demystified the worlds of rock and film for grateful readers, explains it all and more, in<i> The Food Snobs Dictionary</i>.<br><br>Both entertaining and authentically informative,<i> The Food Snob’s Dictionary</i> travels through the alphabet explaining the buzz-terms that fuel the food-obsessed, from “Affinage” to “Zest,” with stops along the way for “Cardoons,” “Fennel Pollen,” and “Sous-Vide,” all served up with a huge and welcome dollop of wit. | *$2.99 |
 | Vegetarian Cooking for Everyone
Brand: Broadway
<p><b>The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.<br><br></b>What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. <i>Vegetarian Cooking for Everyone</i> teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. <i>Vegetarian Cooking for Everyone</i> is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.<br><br><i>Vegetarian Cooking for Everyone</i> is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.<br><br>Despite its focus on meatless cooking, <i>Vegetarian Cooking for Everyone</i> is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.</p> | *$21.40 |
 | Asian Flavors of Jean-Georges
Brand: Broadway
<p>Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In <i>Asian Flavors of Jean-Georges</i>, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.<br><br>Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the <i>New York Times</i>, and launching his dazzling career in the United States.<br><br>In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.<br><br>And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.<br><br>Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. <br><br>From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in <i>Asian Flavors of Jean-Georges</i> promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.</p> | *$21.40 |
 | Le Bernardin Cookbook: Four-Star Simplicity
Brand: Broadway
Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.<P>The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.<P>Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused." <P>Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.<P>Essential to the experience of dining at Le Bernardin and to the <i>Le Bernardin Cookbook</i> are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. | *$27.27 |
 | A Passion for Parties
Brand: Broadway
Carolyne Roehm, one of America’s leading tastemakers, trendsetters, and lifestyle experts showcases her passion for entertaining in this glorious sequel to <i>At Home with Carolyne Roehm.</i><br><br>In <i>A Passion for Parties</i>, Carolyne Roehm presents her dazzlingly creative ideas for every kind of event, from a black-and-white dinner dance to a spring tulip celebration. Original themes, detailed decorating tips, gorgeous table settings and floral arrangements, as well as more than forty outstanding and surprisingly easy recipes–are all here to lend your next occasion the sumptuous touches that are the hallmarks of Carolyne Roehm’s style.<br><br>The book offers practical advice and inspiration and even a way to partake in these breathtakingly exquisite events, both behind the scenes and as they take place. <br><br>Whether it is an intimate Valentine’s Day in Paris or an Autumn Barn Dance for seventy, all of the events depicted here are equally splendid. Organized seasonally, the book features ideas for small gatherings (Christmas Dinner in Aspen) or big blowout events (a Fourth of July dinner with fireworks) and family festivities (a seventy-fifth birthday party, a Dickens-inspired Halloween; a children’s Christmas cookie-decorating party). Recipes include Mini Lemon Crepes Stuffed with Lobster, Chilled Zucchini Soup with Toasted Coconut, Baby Back Ribs with Rhubarb Barbecue Sauce, and Bread Pudding with Bourbon Sauce.<br><br>As stunning and stylish as its author, and stamped with her inimitable flair, Carolyne Roehm’s <i>A Passion for Parties</i> is a must for the party planner or daydreamer in us all. | *$28.56 |
 | The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
Brand: Broadway
<p>The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.<br><br>Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets.<i> The United States of Arugula</i> is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.</p> | *$3.95 |
 | Tender at the Bone: Growing Up at the Table
Brand: Broadway
At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age. | *$3.97 |
 | At Home with Carolyne Roehm
Brand: Broadway
Former fashion designer Carolyne Roehm is renowned for combining a keen appreciation of beauty with practical know-how. Now, with this gorgeously illustrated guide, readers can go behind the scenes of her memorable parties, learn her entertaining secrets, and visit the glamorous homes where she has dazzled her prominent guests. <br><br>Imparting fresh ideas and inspiration for knockout events on any budget, At Home with Carolyne Roehm follows the calendar’s seasons to provide year-round suggestions for place settings, floral arrangements, and menus. Emphasizing creativity and natural elements, Carolyne Roehm’s tips are not exclusively geared toward elegant functions: Picnics, cozy fireside meals for two, afternoon teas, and formal dinner parties are treated with equal verve. Drawing on ingredients and imagery appropriate for spring, summer, winter, and fall and all the major holidays, this handsome collection yields a trove of simple but sophisticated recipes along with perfect tabletop and decorative accents to accompany them. Biscuit sandwiches of Mustard-Glazed and Smoked Cheddar; Shrimp and White Bean Salad; Zucchini and Watercress Soup; and Fudgy Rum Chocolate Cake are just a few of the delicious and easy-to-prepare dishes. For successful festive occasions that friends and family will remember for years, from a grand New Year’s Eve gala to a spring brunch with a floral theme, At Home with Carolyne Roehm is itself glorious cause for celebration. | *$36.59 |
 | Rustic European Breads from Your Bread Machine
Brand: Broadway
The award-winning authors of <i>Bread in Half the Time </i>present a detailed, engaging, practical guide to making almost one hundred European-style breads, from sourdough to focaccia to raisin pumpernickel, using a bread machine. | *$39.49 |
 | The Magic of Provence: Pleasures of Southern France
Brand: Broadway
When Yvone Lenard returned to her native France and purchased a house in a hilltop village of Provence, an enchanted world of food, wines, and unusual adventures–including chicken rustling, flirtatious advances from neighbors, and a séance–opened up before her. This is her account of the spell cast on her by Provence, from her first morning’s visit by a charming prince bearing a jug of the village’s vin rose to the growth of her friendship with a duchess in the local chateau. Lenard shares tales of travels to St. Tropez and visits from American friends who find unexpected romance and magic in Provence. Told with verve, wit, and Lenard’s deep understanding of the French language and culture, this memoir includes tales of others who have been drawn to the region, including Vincent van Gogh, Brigitte Bardot, and Princess Caroline of Monaco. Ways to re-create the magic of the region’s sensuous way of life include recipes for food and drinks, as well as tips for entertaining in the Provençal style. | *$4.95 |
 | The Wine Snob's Dictionary: An Essential Lexicon of Oenological Knowledge
Brand: Broadway
<p>A nicely structured, lightly acidic addition to the handy<i> Snob’s Dictionary</i> series, decoding the baffling world of winespeak from A to Z.<br><br>Wine Snob. The very phrase seems redundant, doesn't it? When faced with this snobbiest of snobberies, the civilian wine enthusiast needs the help of savvy translators like David Kamp and David Lynch. Their<i> Wine Snob’s Dictionary</i> delivers witty explication of both old-school oeno-obsessions (What's claret? Who's Michael Broadbent?) and such new-wave terms as "malolactic fermentation" and "fruit bomb." Among the other things Kamp and Lynch demystify:<br><br>Finish: the Snob code-term for "aftertaste." (Robert Parker includes the stopwatch-measured length of a wine's finish in his ratings.)<br><br>Meritage: an American wine classification that rhymes with "heritage," and should NEVER be pronounced "meri-TAHJ."<br><br>Terroir: that elusive quality of vineyard soil that has sommeliers talking of "gunflint," "leather," and "candied fruits"<br><br>Featuring ripe, luscious, full-bodied illustrations by <i>Snob's Dictionary</i> stalwart Ross MacDonald,<i> The Wine Snob’s Dictionary</i> is as heady and sparkling as a vintage Taittinger, only much less expensive... and much more giggle-inducing. Cheers!</p> | *$5.00 |
 | On Rue Tatin: Living and Cooking in a French Town
Brand: Broadway
Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her. But what <br>began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. <i>On Rue Tatin </i>chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns. <br><br>With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking. <br><br><i>On Rue Tatin </i>includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, <i>On Rue Tatin </i>provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy. | *$5.55 |
 | Untangling My Chopsticks: A Culinary Sojourn in Kyoto
Brand: Broadway
<P>Two years out of Harvard and with a degree from Le Cordon Bleu, Victoria Riccardi left a boyfriend, a rent-controlled New York apartment, and a plum job in advertising she hated, and moved to Kyoto to study tea <i>kaiseki,</i> the exquisitely refined meal served before the Japanese tea ceremony. Riccardi arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi bar Japanese. She left a year later, proficient in both the language and the art of tea <i>kaiseki</i>. <br><br><i>Kaiseki </i>is an ancient Japanese practice that dates back to the thirteenth century. Beginning as a modest vegetarian meal that Buddhist monks ate in Kyoto’s Zen temples, it developed into a highly symbolic, uniquely Japanese ritual. Riccardi, through special introductions and favors from numerous Japanese contacts, was able to attend one of Kyoto’s most prestigious tea schools, where she was taken under the wing of an American expatriate who became her <i>kaiseki </i>master. <br><br>Riccardi’s story is not only a journey into adventure and adulthood but also an engrossing, knowledgeable account of Japanese culture, food, and the romance of Kyoto. During her year in that city, Riccardi lived with a Japanese couple, taught at the English language school they ran, and explored the world of Japanese cuisine—the restaurants, food shops, supermarkets, and many fast-disappearing culinary customs. Her memoir is enhanced with twenty-five recipes, so readers can replicate some of the dishes Riccardi encountered.</p> | *$6.36 |
 | This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite
Brand: Broadway
One taste and you'll say, "This can't be tofu!" But it is.... <br> <br>Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own? <br> <br>Now, in <B>This Can't Be Tofu!</B>, award-winning and bestselling author of <B>Vegetarian Cooking for Everyone</B> Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection. <br> | *$6.49 |
 | Fantastico: Little Italian Plates and Antipasti from Rick Tramonto's Kitchen
Brand: Broadway
<p>Rick Tramonto, one of America’s most renowned and award-winning chefs and author of <i>Amuse-Bouche</i>, among other titles, now has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. The little plates in <i>Fantastico!</i> are all tempting, tasty dishes that can be mixed and matched for relaxed cooking and dining in true Italian style..<br><br>Italians have traditionally enjoyed this small-plate way of eating and now Americans have caught on. Increasingly, restaurants specializing in this kind of experience have been opening across the country. With <i>Fantastico!</i> fans of Italian food have the opportunity to reproduce at home the irresistible dishes served at enotecas, osterias, trattorias, pizzerias, and ristorantes throughout Italy, for quick weeknight meals or innovative entertaining. <br><br><i>Fantastico!</i> is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto’s terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto’s Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style, open-faced mini-sandwiches (cicchetti); and a delightful assortment of simple-to-prepare dishes—including a spectacular canned tuna salad with a caper and herb vinaigrette—Tuna Conserva Cicchetti—that will enliven traditional antipasti platters and serve as the centerpiece of a light meal for family and friends.<br><br>With more than 100 simple recipes and beautiful full-color photographs, <i>Fantastico!</i> will inspire anyone who loves the casual charm of Italian cooking.</p> | *$6.70 |
 | The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
Brand: Broadway
<p>Rob Kaufelt, cheese purveyor to American’s top restaurants and owner of Murray’s Cheese—named the world’s best cheese store by <i>Forbes</i> magazine—guides us through the bewildering variety of cheeses available today in this entertaining and indispensable guide featuring:<br><br>*Descriptions of more than 300 cheeses from across America and around the world, including what to drink with each<br><br>*Suggested accompaniments for all the different styles and types of cheeses <br><br>*How to arrange cheese plates for dressed-up dinners or casual cheese tastings<br><br>*The best cheeses to serve before a meal, with a salad, or for a gooey grilled cheese sandwich<br><br>*Must-have lists: The Ten Most Intimidating Cheeses, Sexiest Cheeses, Cheeses to Eat Before You Die<br><br>*Answers to the most frequently asked questions about cheese</p> | *$7.08 |
 | Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella
Brand: Broadway
<i>“Saturday was dawning warm, with only a gentle wind under a light blue sky as we got under way. . . . With the motor cut out, I could hear the whispered splash of the sea against the hull as we knifed through the Mediterranean. The calming noise, along with the gentle rocking, lulled me into a Zen calm as I went about preparing the crew’s lunch. . . . By keeping just a couple of miles offshore, we had some beautiful sights to our starboard side: the harbor towns of La Napoule and quaint Théoule-sur-Mer, . . . the sensational coastline of the Corniche de l’Estérel. . . . All of this I could see through the porthole in the galley. . . . Italy was only a week away.”<br></i>La Dolce Vita at sea. . .<br><br>An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France’s Cote d’Azur and Italy’s Costa Bella by a young American chef aboard an Italian billionaire couple’s spectacular yacht. <br><br>Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles on a rare opportunity: to become the chef on board <i>Serenity</i>, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste— all from the confines of the yacht’s galley while at sea. <br><br><i>Serenity</i>’s five-month journey starts on the French Riviera, continues along Italy’s western coast to Amalfi, crosses the Tyrrhenian Sea to Sardinia, up to Corsica, and back to St. Tropez for the season-ending regatta. Shalleck captures the glittery Riviera social scene, the distinctive sights and sounds of the unique ports along the way, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, <i>Mediterranean Summer</i> offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to recreate the delectable food. | *$7.09 |
 | Renewing Your Wedding Vows: A Complete Planning Guide to Saying "I Still Do"
Brand: Broadway
<p>Say “I do” all over again with significance and style<br><br>Whether this is your chance to have the wedding you always wanted, you’re celebrating a milestone anniversary, or you simply want to reaffirm your commitment to each other, the renewing of your vows is an important symbolic step in your relationship.<br><br>Celebrated wedding planner Sharon Naylor helps you make your second time around your best yet. <i>Renewing Your Wedding Vows</i> provides valuable guidance on how to:<br>?phrase your invitation<br>?choose appropriate attire and flowers<br>?incorporate children into the ceremony<br>?decide about gifts and registries<br>?write your vows<br>?plan the logistics of the proceedings<br>?choose your location: ballroom, beach, your home, and more...</p> | *$7.12 |
 | Cooking the Three Dog Bakery Way
Brand: Broadway
From the celebrated creators of the ever <i>pup</i>ular Three Dog Bakery, the world's first bakery for dogs, comes a fun-filled collection of easy-to-make gour<i>mutt</i> meals and treats designed to keep dogs healthy, happy, and drooling from ear to ear. It's the cookbook that gives "baked-from-<i>scratch</i>" a whole new meaning!<br><br>With more than thirty bakeries across the U.S., Canada, and Asia (and more on the way!), a thriving Internet and mail-order business, and products featured in retail stores nationwide, Mark Beckloff and Dan Dye of the Three Dog Bakery have baked tasty treats for pampered pooches around the world. In <i>Cooking the Three Dog Bakery Way</i>, now you can learn to cook these canine-inspired creations at home.<br><br>The sixty recipes collected here focus on simplicity, using human-quality ingredients that can readily be found in the everyday kitchen pantry. You will be able to whip up de<i>leash</i>ous foods that will make your dog smile, sit up, and beg for more! Many traditional dog foods are manufactured from the lowest-grade ingredients, but in <i>Cooking the Three Dog Bakery Way</i>, you will learn to prepare flavorful foods for your furry four-legged best friend. The delicious delicacies—including Say Cheese! Chasers, Biscotti Bites, PupOvers, Yip Yap Banana Snaps, and Labrador Lasagna—were developed using ingredients approved by one of the nation's top animal nutritionists, and dog-tested by the authors’ own beloved pack of hounds.<br><br>In addition to the recipes, you will also find health tips, nutritional facts, basic grooming and training information, charming illustrations, and plenty of pet-loving puns, making <i>Cooking the Three Dog Bakery Way</i> irresistible for anyone who loves a dog. | *$7.24 |
 | The Fat Resistance Diet: Unlock the Secret of the Hormone Leptin to: Eliminate Cravings, Supercharge Your Metabolism, Fight Inflammation, Lose Weight & Reprogram Your Body to Stay Thin-
Brand: Broadway
<b>No more counting carbs, calories, or fat grams! This revolutionary diet plan works with your hormones to curb your appetite, boost your metabolism, and take the pounds off for good!<br><br></b>Cutting-edge research shows that losing weight is not about carbs, calories, or even willpower—it’s about a hormone called leptin, and how it functions in your body. Leptin is your body’s natural weight-loss mechanism: it curbs your appetite, jump-starts your metabolism, and when working properly makes you literally <i>fat resistant</i>—you will lose weight effortlessly and efficiently and never gain those pounds back.<br><br>If you’re struggling to lose weight, chances are you are “leptin resistant”—your body no longer responds to leptin, making it impossible for you to slim down. The Fat Resistance Diet is the first and only eating plan designed specifically to combat leptin resistance and reprogram your body to start melting away the pounds. Using a breakthrough combination of anti-inflammatory and hormone-balancing foods, the three-phase regimen delivers:<br><br>A loss of six to ten pounds in the first two weeks.<br>A loss of at least two pounds a week thereafter. <br>Fun, flavorful meals that make sticking with the plan a breeze.<br>An easy maintenance program that keeps you fat resistant for life.<br><br>With over 100 delicious recipes designed for maximum satisfaction and eating pleasure, the Fat Resistance Diet is the only diet you’ll ever need—a brand new way to eat that will transform your body into a lean, fat-fighting machine. | *$7.27 |
 | Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure
Brand: Broadway
<b>The remarkable untold story of France’s courageous, clever vinters who protected and rescued the country’s most treasured commodity from German plunder during World War II.<br><br></b>"To be a Frenchman means to fight for your country <i>and</i> its wine."<br> –Claude Terrail, owner, Restaurant La Tour d’Argent<br><br>In 1940, France fell to the Nazis and almost immediately the German army began a campaign of pillaging one of the assets the French hold most dear: their wine. Like others in the French Resistance, winemakers mobilized to oppose their occupiers, but the tale of their extraordinary efforts has remained largely unknown–until now. This is the thrilling and harrowing story of the French wine producers who undertook ingenious, daring measures to save their cherished crops and bottles as the Germans closed in on them. <i>Wine and War</i> illuminates a compelling, little-known chapter of history, and stands as a tribute to extraordinary individuals who waged a battle that, in a very real way, saved the spirit of France. | *$7.53 |
 | Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates
Brand: Broadway
<p><i>The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow</i><br><br>In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business. <br><br>Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients—butter, cream, eggs, sugar, salt, vanilla, and nuts—to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crème Fraîche Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood. <br><br>Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle—preferably in two bites—and the language of chocolate “signs,” the squiggles atop candies. Recipes for some of Fran’s award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike. <br><br>Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that won’t quit, <i>Pure Chocolate</i> is a must-have for any chocolate aficionado.</p> | *$7.81 |
 | Twelve Months of Monastery Soups
Brand: Broadway
"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in <i>Twelve Months of Monastery Soups,</i> bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, <i>Twelve Months of Monastery Soups</i> is a celebration of the art of soup-making. | *$7.95 |
 | An Embarrassment of Mangoes: A Caribbean Interlude
Brand: Broadway
<b>Under the Tuscan Sun</b> meets the wide-open sea . . . <b>An Embarrassment of Mangoes</b> is a delicious chronicle of leaving the type-A lifestyle behind -- and discovering the seductive secrets of life in the Caribbean.<br><br>Who hasn’t fantasized about chucking the job, saying goodbye to the rat race, and escaping to some exotic destination in search of sun, sand, and a different way of life? Canadians Ann Vanderhoof and her husband, Steve did just that.<br><br>In the mid 1990s, they were driven, forty-something professionals who were desperate for a break from their deadline-dominated, career-defined lives. So they quit their jobs, rented out their house, moved onto a 42-foot sailboat called Receta (“recipe,” in Spanish), and set sail for the Caribbean on a two-year voyage of culinary and cultural discovery.<br><br>In lavish detail that will have you packing your swimsuit and dashing for the airport, Vanderhoof describes the sun-drenched landscapes, enchanting characters and mouthwatering tastes that season their new lifestyle. Come along for the ride and be seduced by Caribbean rhythms as she and Steve sip rum with their island neighbors, hike lush rain forests, pull their supper out of the sea, and adapt to life on “island time.”<br><br>Exchanging business clothes for bare feet, they drop anchor in 16 countries -- 47 individual islands -- where they explore secluded beaches and shop lively local markets. Along the way, Ann records the delectable dishes they encounter -- from cracked conch in the Bahamas to curried lobster in Grenada, from Dominican papaya salsa to classic West Indian rum punch -- and incorporates these enticing recipes into the text so that readers can participate in the adventure.<br><br>Almost as good as making the journey itself, <b>An Embarrassment of Mangoes</b> is an intimate account that conjures all the irresistible beauty and bounty from the Bahamas to Trinidad -- and just may compel you to make a rash decision that will land you in paradise.<br><br><br><i>From the Hardcover edition.</i> | *$8.11 |
 | Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy
Brand: Broadway
As a young child in Naples, Italy, Sergio Esposito sat at his kitchen table observing the daily ritual of his large, loud family bonding over fresh local dishes and simple country wines. While devouring the rich <i>bufala</i> mozzarella, still sopping with milk and salt, and the platters of fresh prosciutto, sliced so thin he could see through it, he absorbed the profound relationship of food, wine, and family in Italian culture.<br>Growing up in Albany, New York, after emigrating there with his family, he always sat next to his uncle Aldo and sipped from his wineglass during their customary hours-long extended family feasts. Thus, from a very early age, Esposito came to associate wine with the warmth of family, the tastes of his mother’s cooking—and, above all, memories of his former life in Italy. When he was in his twenties, he headed for New York and undertook a career in wine, beginning a journey that would culminate in his founding of Italian Wine Merchants, now the leading Italian wine source in America. His career offered him the opportunity to make frequent trips back to Italy to find wine for his clients, to learn the traditions of Italian winemaking, and, in so doing, to rediscover the Italian way of life he’d left behind.<br><i>Passion on the Vine </i>is Esposito’s intimate and evocative memoir of his colorful family life in Italy, his abrupt transition to life in America, and of his travels into the heart of Italy—its wine country—and the lives of those who inhabit it. The result is a remarkably engaging and entertaining wine/travel narrative replete with vivid portraits of seductive places—the world-famous cellars of Piedmont, the sweeping estates of Tuscany, the lush fields of Campania, the chilly hills of Friuli, the windy beaches of Le Marche; and of memorable people, diverse and vibrant wine artisans—from a disco-dancing vintner who bases his farming on the rhythm of the moon to an obsessive prince who destroys his vineyards before his death so that his grapes will never be used incorrectly.<br>Esposito’s luscious accounts of the wonderful food and wine that are so much a part of Italian life, and his poignant and often hilarious stories of his relationships with his family and Italian friends, make <i>Passion on the Vine </i>an utterly unique and enchanting work about Italy and its eternally seductive lifestyle. | *$8.15 |
 | LaBelle Cuisine: Recipes to Sing About
Brand: Broadway
"From the time I was a little girl, I knew there were two things in this world I was born to do: sing and cook. I've spent my life developing my voice and my recipes, and to tell you the truth, I'm hard pressed to say where I'm happiest--in concert or in the kitchen, making music or making meals."<P>For Patti, cooking is about love. Taught by the great Southern cooks in her family--her mother, father, and aunts Hattie Mae and Joshia Mae--Patti LaBelle has kept these family heirlooms close to her heart. But now, she invites you into her kitchen and serves up more than 100 of her favorite recipes, from treasured down-home favorites--Say-My-Name Smothered Chicken and Gravy, Fierce Fried Corn, and Aunt Hattie's Scrumptious Sweet Tater Bread--to good-enough-for-dinner-parties dishes--Shrimp Etouffée, Roast Leg of Lamb with Rosemary-Lemon Rub, and Aunt Mary's Philadelphia Buttercake.<P>Wherever Patti goes, so do her electric frying pans and bottles of hot sauce. After her raise-the-roof shows, she often goes back to her hotel room and whips up a meal for her band or celebrity visitors. When she's home--at holiday time and at family gatherings--or just after one of her sold-out concert tours, Patti likes nothing more than to head for her kitchen and cook her Geechee Geechee Ya Ya Gumbo, Pass-It-On Pot Roast, or Burnin' Babyback Ribs. And like her bestselling memoir, <B>Don't Block the Blessings</B>, her accompanying personal reminiscences will fill your heart just as her recipes will fill your stomach.<P>Patti LaBelle's <B>LaBelle Cuisine</B> has the recipes you'll want to cook, eat, and share with friends. Filled with the legendary diva's favorite dishes and step-by-step instructions on how to prepare them, <B>LaBelle Cuisine</B> makes you feel like Patti's in the kitchen with you, demonstrating the recipes and techniques that can turn anybody into a fabulous cook. | *$8.44 |
 | The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Weeknight Meals and Casual Entertaining
Brand: Broadway
Back with another splendid collection, America’s most popular cooking authority and author of <b>How to Cook Everything</b><i>,</i> presents more than 100 fast, sophisticated main courses for home cooks of every skill level. <b><br></b><br><b>The Minimalist Cooks Dinner </b>showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in <b>The Minimalist Cooks Dinner</b> is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart. <br><br>This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, <b>The Minimalist Cooks Dinner</b> is the answer when you’re looking for “satisfying dishes with a minimum of effort.”<br> | *$8.45 |
 | The Best Recipes in the World
Brand: Broadway
With his million-copy bestseller <i>How to Cook Everything,</i> Mark Bittman made the difficult doable. Now he makes the exotic accessible.<br><br>In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.<br><br>In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Äppletorte. <br><br>Asian food now rivals European cuisine’s popularity, and this book reflects that: It’s the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire. <br><br>Shop locally, cook globally–Mark Bittman makes it so easy:<br><br><i>• Hundreds of recipes that can be made ahead or prepared in under 30 minutes<br><br>• Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients<br><br>• Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook’s shelf</i><br><br><i>The Best Recipes in the World</i> is destined to be a classic that will change the way Americans think about everyday food. It’s simply like no other cookbook in the world. | *$8.49 |
 | Pot Pies: Comfort Food Under Cover
Brand: Broadway
Eighty-five deliciously easy recipes for the quintessential comfort food, updated and dressed up for the twenty-first-century palate.<br><br>All of us grew up with pot pies--homemade if we were lucky, otherwise store-bought. Either way, we all remember breaking through that flaky, buttery crust to get at the steaming, creamy chicken or beef or vegetables inside. Pot pies are, in fact, the ultimate comfort food, conjuring up images of Mom in the kitchen and a milk-and-cookies kind of world.<br><br>Now, at the turn of the century, Diane Phillips brings pot pies back into our lives. And like us, they've grown up, developed a sophistication and a range of tastes and styles. But at the same time, they remain just as comforting, soothing, and satisfying as the ones we remember with so much affection.<br><br>In <B>Pot Pies: Comfort Food Under Cover</B>, you'll find recipes for poultry, meat, seafood, and vegetable pies, with flavors from Asian to French to Italian to Latino, Southwestern, Cajun, and plain old all-American. They may be covered in potatoes, like Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust; biscuits, like Mom's Beef Stew Topped with Sage Parmesan Biscuits; noodles, as in Oriental Chicken and Vegetables Topped with Noodle Pancake; cheese (Mediterranean Shrimp Pie with a Feta Crust); or even rice (Zucchini Pie with Parmesan Rice Crust).<br><br>Whatever the filling or topping, you'll find wonderful, savory flavors peeking out from under an equally tasty cover.<br><br><!-- All of us grew up with pot pies--homemade if we were lucky, otherwise store-bought. Either way, we all remember breaking through that flaky, buttery crust to get at the steaming, creamy chicken or beef and vegetables inside. Pot pies are, in fact, the ultimate comfort food, conjuring up images of Mom in the kitchen and a milk-and-cookies kind of world.<br><br>Now, at the turn of this century, Diane Phillips brings pot pies back into our lives. And, like us, they've grown up, developed a sophistication and a range of tastes and styles. But at the same time, they remain just as comforting, soothing, and satisfying as the ones we remember with so much affection.<br><br>In POT PIES: COMFORT FOOD UNDER COVER, you'll find recipes for poultry, meat, seafood, and vegetarian pies, with flavors from Asian to French to Italian to Latino, Southwestern, Cajun, and plain-old all-American. They may be covered in potatoes, like Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust; biscuits, like Mom's Beef Stew Topped with Sage Parmesan Biscuits; noodles, as in Oriental Chicken and Vegetables Topped with Noodle Pancake; cheese (Mediterranean Shrimp Pie with a Feta Crust); or even rice (Zucchini Pie with Parmesan Rice Crust). <br><br>Whatever the filling or topping, you'll find wonderful, savory flavors peeking out from under an equally tasty cover. --> | *$8.87 |
 | The Moms' Guide to Meal Makeovers: Improving the Way Your Family Eats, One Meal at a Time!
Brand: Broadway
<P>For busy moms, getting dinner on the table night after night can be a challenge. So it’s no surprise that they often rely on fast food, takeout, and convenience meals like macaroni and cheese, chicken nuggets, and fries. The kids love it, but the drawback is that little twinge of guilt moms feel every time they feed their family another marginally healthy meal. At the end of the day, many children end up with a poor diet high in sugar, saturated fat, and calories. . . a major factor in the rising rates of obesity.<br><br>High-profile dietitians Janice Bissex and Liz Weiss show fellow moms a better way. In their book, they offer realistic guidelines designed to give families a healthy meal makeover. The duo’s 5-Step Meal Makeover Plan begins with new advice on how to market good nutrition to kids, establish food rules, and make life easier in the kitchen. Their Best of the Bunch Chapter reveals which brands of kid convenience foods—hot dogs, frozen pizza, and more—are the best- tasting and most nutritious ones out there. They follow up with tips for stocking a healthy pantry, and then serve up 120 recipes for family favorites such as Fast-As-Boxed Macaroni and Cheese, Squishy Squash Lasagna, Cheesy Broccoli Soup, Sweet Potato Fries, and Chocolate Pudding with Toppers. All come complete with nutrition information and have been made over to be faster and more nutritious than the originals. <br><br><i>The Moms’ Guide to Meal Makeovers </i>tackles what’s wrong with today’s all-American diet and offers realistic and delicious ways to improve it.</p> | *$8.97 |
 | San Francisco A La Carte
Brand: Broadway
From the city generally considered to be on the cutting edge of California's universally recognized culinary inventiveness, here is an overstuffed recipe collection offering a gastronomical tour of the Golden Gate City's picturesque neighborhoods. More than 500 recipes reflect the city's ethnic and social diversity. | *$80.20 |
 | Paris Sweets: Great Desserts From the City's Best Pastry Shops
Brand: Broadway
The prize-winning author of <i>Baking with Julia</i> (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries.<br><b><br></b>Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use. <br><br>From classic recipes, some centuries old, to updated innovations, <i>Paris Sweets</i> provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched "weekend cake," fudge cake, and the show-stopping <i>Opera</i>. <i>Paris Sweets</i> brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour. <br><br>An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, <i>Paris Sweets</i> brings home a taste of enchantment. | *$9.61 |
 | How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart
Brand: Broadway
Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew. <br><br>Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.<br><br>Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.<br><br>Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.<br><br>There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book. <br> | *$9.71 |
 | Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
Brand: Broadway
<p>Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related—recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food was born not in her mother’s Parisian kitchen, but in San Francisco, where she moved after college and discovered a new world of tastes. When she returned to her beloved France, her culinary exploits inspired her popular and critically acclaimed blog, <i>ChocolateandZucchini.com</i>.<br><br> In her first book, Dusoulier provides a glimpse into the life of a young Parisian as she savors all that the city has to offer and shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate). The <i>Los Angeles Times</i> calls her recipes "simple, charming, and fun." <br><br>Appetizers such as Cumin Cheese Puffs, sandwiches and tarts like Tomato Tatin, soups like Chestnut and Mushroom, main dishes including Mustard Chicken Stew, and desserts like Chocolate and Caramel Tart can all be found alongside menus for entertaining, as well as tips for throwing cocktail or dinner parties with French flair.<i> Chocolate & Zucchini</i> is the book for anyone who has journeyed to Paris and can still recall the delicious flavors and aromas—or for those of us who only dream about them.</p> | *$9.90 |
 | Vegan Soups and Hearty Stews for All Seasons
Brand: Broadway
<p>From hearty stews to refreshing desserts, Nava Atlas ladles out 120-plus imaginative, low-in-fat-but-rich-in-flavor meatless delights to suit every taste, in this veganized version of her bestselling <i>Vegetarian Soups for All Seasons</i>. To highlight the best produce available at any time of year, Nava has arranged the book by season, with spring soups like Leek and Mushroom Bisque and Okra-Rice Gumbo; Cool Ratatouille and Zesty Green Gazpacho for summer; savory Baked Onion Soup and Orange-Butternut Squash Soup for autumn; and hearty Curried Millet-Spinach Soup and Vegetarian Goulash for winter. There’s also a scrumptious selection of dessert soups, including Chilled Cantaloupe Soup, and a tempting selection of accompaniments such as quick breads, dumplings, muffins, and scones. <br>With exotic international offerings, basic comfort soups, delicate broths, and plenty of soups and stews that can serve as one-dish meals, this cookbook is a must for vegan kitchens everywhere.</p> | *$9.92 |
 | The Tex-Mex Cookbook: A History in Recipes and Photos
Brand: Broadway
<P>Nobody knows Tex-Mex like Houstonian Robb Walsh, who has spent much of his career researching the vibrant Mexican-American-and-Texan kitchen. Now he shares all the savory details in a comprehensive Tex-Mex bible, filled with outsize characters, fascinating stories, rare archival photographs, and of course great recipes for making an easy-to-elegant range of classic and <i>nuevo</i> dishes. <br><br><i>The Tex-Mex Cookbook</i> takes readers from the Spanish missions of the eighteenth century to the nineteenth century’s short-lived Republic of Texas and beyond, capturing the flavor of old San Antonio’s Chile Queens as well as the distinctively homespun inventions of rural border towns in lively prose and historic photographs. From the birth of corn chip mania to the booming Tex-Mex aisles in supermarkets across America, <i>The Tex-Mex Cookbook </i>reveals how "America's oldest regional cuisine" became a nationwide passion. Recipes include tacos, enchiladas, and authentic Texas chili, as well as fajitas, nachos, and Frito pie. Upscale contemporary selections such as Wild Mushroom Chalupas and Prickly Pear Margaritas bring this western saga up-to-the-minute.<br><br>A food fiesta that will delight home cooks and history buffs alike, <i>The Tex-Mex Cookbook </i>celebrates this inimitable culinary culture with the fact-filled, fun-filled tribute it deserves.</p> | *$9.95 |
 | Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD
Brand: Broadway
<p>Mark Bittman’s<i> New York Times</i> column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.<br>In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts,<i> Mark Bittman’s Quick and Easy Recipes from The New York Times</i> showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining.<br>Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.</p> | *$9.95 |
 | Jean-Georges: Cooking At Home with a Four-Star Chef
Brand: Broadway Books
The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple.<P>Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sautéed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.<P>Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit.<P>This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges. | *$13.49 |
| | The Sackett Brand
Brand: Broadway Books
In The Sackett Brand, Louis L’Amour spins the story of a courageous man who must face overwhelming odds to track down a killer.<br><br>Tell Sackett and his bride Ange came to Arizona to build a home and start a family. But on Black Mesa something goes terribly wrong. Tell is ambushed and badly injured. When he finally manages to drag himself back to where he left Ange, she is gone. Desperate, cold, hungry, and with nothing to defend himself, Tell is stalked like a wounded animal. Hiding from his attackers, his rage and frustration mount as he tries to figure out who the men are, why they are trying to kill him, and what has happened to his wife. Discovering the truth will be risky. And when he finally does, it will be their turn to run. | *$14.91 |
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