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What could be better than an authentic Italian dinner like this that takes only thirty minutes to prepare?Little Ciabatta Toasts with Ricotta and SalamiSkillet Breaded Pork Chops with RosemaryCherry Tomatoes with Leeks and ThymeDried Figs in Red WineFrom years of cooking in her Ciao Italia television kitchen, Mary Ann Esposito understands what many people with busy lives, as well as those just beginning to learn their way around the kitchen, want to know: How do I prepare an authentic Italian ... Read more
The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence. No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. ... Read more
"The quality of your relationship with your client is the determining factor in successful business; this book shows you how to develop this at a high level." Brian Tracy, Author/Speaker/Consultant "The Art of the Business Lunch is pivotal to the science of selling. I have maintained for years that lunch is the best place to build a relationship and make a sale. Robin Jay's book is the recipe for lean cuisine and fat checks. Buy it, read it, and act on it." Jeffrey Gitomer, Author, ... Read more
Make the most of your time with The Rough Guide to Korea, the ultimate guide to this stunning region. Covering both North & South Korea, the full-colour section introduces the countries highlights, from the shrines, temples and palaces of Seoul to the broad stretches of paddy field in the Ch''ungch''ong-do province. With informed accounts and unparalleled coverage, clue-up on all the top sights from the small coastal towns and remote forested mountains of Eastern Korea to ... Read more
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads ... Read more
The Rough Guide to Czech Republic is the ultimate travel guide, with detailed coverage of all the best attractions the Czech Republic has to offer. Discover the magnificent art galleries and museums in the Czech Republic, visit one of the Czech Republic’s world-class concerts or festivals, view Prague’s spectacular architecture on a walking tour, or taste the flavours of Czech cuisine, while exploring all the corners of the enchanting Czech Republic with clear maps and stunning photography. ... Read more
All the travel experts agree—consumers want more and different experiences from travel than they did in the past. They want to deeply understand their destination before they go, feel a meaningful connection to the place while there, and return home feeling enriched and ready to share their experiences with others. With these trends in mind, and the results of extensive, proprietary market research, National Geographic Traveler has been enhanced with engaging new features and a contemporary ... Read more
The name Delmonico’s is synonymous with fine dining. Ever since the establishment—the country’s first real restaurant—opened its doors in Manhattan’s Financial District in 1837, Delmonico’s has been showing Americans just what it means to eat well. Delmonico’s was where American diners were introduced to some of our most beloved dishes: Lobster à la Newburg, Eggs Benedict, Manhattan Clam Chowder, Baked Alaska. Many were created in Delmonico’s kitchen by New York’s first star chef, Charles ... Read more
All the travel experts agree?consumers want more and different experiences from travel than they did in the past. They want to deeply understand their destination before they go, feel a meaningful connection to the place while there, and return home feeling enriched and ready to share their experiences with others. With these trends in mind, and the results of extensive, proprietary market research, National Geographic Traveler has been enhanced with engaging new features and a contemporary ... Read more
The innovative hosts of a hot-ticket underground supper club invite you to crank up your oven, break out the vino, and save the dinner party from extinction Twice a month, two veterans of the New York food world prepare a big meal in a tiny kitchen, serving heaping plates of spectacular cuisine to twenty diverse people (or more). Friends old and new at their Sunday Night Dinners supper club make spirited conversation while feasting on sumptuous cooking. Never obsessed with perfect place ... Read more
Barbara Smith, the famed fashion model who was the first African American to appear on the cover of Mademoiselle magazine, went on to build an empire that includes television shows, restaurants, her own furniture line (another first for an African American woman), and other lifestyle products from rugs to kitchenware.Called "one of the most formidable rivals of Martha Stewart" by The Wall Street Journal, Barbara Smith not only shattered glass ceilings, she also brought America a casual, elegant ... Read more
Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright ... Read more
When Simon Majumdar hit forty, he realized there had to be more to life than his stable but uninspiring desk job. As he wondered how to escape his career, he rediscovered a list of goals he had scrawled out years before, the last of which said: Go everywhere, eat everything. With that, he had found his mission -- a yearlong search for the delicious, and curious, and the curiously delicious, which he names Eat My Globe and memorably chronicles in these pages.In Majumdar's world, food is ... Read more
Deborah Madison, author of the bestselling Vegetarian Cooking for Everyone, has enlightened millions of Americans about the joys of vegetarian cuisine. Now, after six books for the savory palate, she's finally introducing us to her spectacular fruit desserts—more than 175 easy recipes that are as delicious as they are healthful. Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? Or a pear that explodes with flavor? Sometimes fruit ... Read more
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, Larousse Gastronomique would ... Read more
Emmanuel Rubin is not a celebrated Parisian food columnist for nothing--the man can take a handful of words, wrap them around a dish such as calf's head, and have you instantly drooling. In this second edition of a most unusual guide, Rubin leads you dish by dish through the full range of Parisian restaurants, from the unassuming to the celebrated, from the impossibly snobbish to those that haven't even opened yet but are anxiously awaited. The bulk of the book is devoted to an ... Read more
This paean to Brazilian cuisine contains a rich historical perspective on food origins and extensive background on regional dishes, including recipes. With the bilingual aids provided, navigating market and menu is a breeze. The second edition of Eat Smart in Brazil comes with a new cover design, as well as an updated resources chapter. In addition, the index has been supplemented with a Portuguese translation for each English entry, making the book more useful for any traveler. ... Read more
Work, social, and family commitments often make it difficult to fit tasty and healthy food choices into your diet. In Eating on the Run, Evelyn Tribole solves your dieting dilemma using her proven expertise concerning all foods, savory and sweet. Divided into four parts for easy reference, Eating on the Run presents the latest and best information on the following issues:-Smart food choices for you and your family-Eating options for managing weight-Strategies for speedy grocery ... Read more
Why does everyone need this book? Because it is the one stop source of information for success in the kitchen. Around the world there are thousands of cookery books on sale and numerous recipes in magazines and newspapers. In recent years many recipe books and magazines have been available between countries, enabling dishes from another country s cuisine to be enjoyed. Then there are old housecraft books, recipe books and collections of recipes written in note books and on ... Read more
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