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The first collection to explore, capture, and catalogue the abundant and distinctive fare of Long Island, this colorful book offers more than 250 recipes for a wide-range of dishes including Long Island Clam Pie, Duck Breasts in Green Peppercorn Sauce, New York State Apple Tart, and more. Patty Katalinich, food Editor of Newsday, and J. Michael Dombroski, a Newsday staff photographer, traveled the Island talking to people who earn their livelihood by cultivating the land and sea. Beyond the recipes for regional dishes, the devoted explorations and engrossing narratives of Ms. Katalinich make Foods of Long Island more than a cookbook; it becomes a portrait of a people as well as a cuisine.

Includes nearly 200 family recipes from America's heartland, a culinary folk history of the Indiana Amish and Mennonites. This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

Features recipes that incorporate foods indigenous to the United States to celebrate Native American culture, diet, ceremony, and history.

From all five boroughs, collected over a period of four years, Molly O'Neill offers over 400 recipes, illustrated with 500 photographs. A 1992 winner of the IACP/Julia Child Cookbook Award, and a 1992 James Beard Award-winner.

Joan Nathan presents recipes from her PBS television series.

Robust dishes in the tradition of hearty Western cooking, including Mesquite Smoked Turkey, Fried Chicken with King Ranch Beans, Pecan Bread with Chokecherry Jelly, Potato Doughnuts, and Cowboy Coffee.

The winner of a 1998 award from the International Association of Culinary Professionals in the category "Bread, Other Baking and Sweets."

Annabel Low and Ellen Blonder, Chinese Americans from California, present their family's favorite dishes as well as the story of their determined, supportive immigrant family. Illustrated with Ellen's watercolors.

This gorgeously photographed book take you inside the entire 2002 season of the Cook's Illustrated America's Test Kitchen series, including photos, bios, and quotes from Christopher Kimball and the rest of the testers. The book also includes more than 200 recipes, all of which have been subjected to the famously exhaustive process of the test kitchens to ensure optimum quality.

Lemon Meringue Pie, anyone? Or Waldorf Salad? New England Clam Chowder? Or how about the Manhattan version? All these American favorites, and many more, are included in this book of meticulously tested recipes from Cook's Illustrated's test kitchens.

An A to Z guide to familiar and exotic spices. Each spice is shown in its various guises--whole, dried, ground, flaked, candied, or pickled--with information on its origins and history, its cultivation, its aroma and flavor, and its culinary uses. Also included are ideas for crafts, gifts, and recipes. This book is the winner of the International Association of Cooking Professionals' Award.

Traces the restaurant business from stagecoach stops to the present and discusses how it has been influenced by changes in travel.

For all those cooks who know that spice is the variety of life, this is a truly comprehensive sourcebook featuring information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas and coffees--every seasoning a cook might want to use. 185 recipes. 750 full-color photographs.

A comprehensive style manual and indispensable reference for cookbook writers and editors -- or for anyone who wants to write recipes that work.

Trager has assemblied over 13,000 of food-related facts on people, literature, historical events, and sites around the globe. The chronology follows an historical outline and utilizes graphic symbols to assist the reader to find entries in various categories. This book is cross-referencing and includes over 200 illustrations and photographs.

In this encyclopedic guide to the history and cultivation of some of America's most treasured heirloom vegetables, food historian and organic gardener Will Weaver focuses on 280 profiled varieties of 37 vegetables and discusses nearly 400 others. He shares his over thirty years of original research from historical archives as well as hands-on gardening experience to help the lay person appreciate the fascinating history of each vegetable, grow it, and incorporate it into everyday cooking. Some 100 varieties are shown in full color and more than 200 with line drawings by Signe Sundberg Hall. Weaver traces the development of the seed-saving movement and the history of the kitchen garden in America and gives a list of commercial seed and plant stock sources, plus an extensive bibliography.

The executive editor of Cook's Illustrated made a study of 180 recipes for popular foods and, through extensive tests, devised the absolutely best way to create each one. Includes foods such as hamburgers, potato salad, roast turkey, brownies, and other well-loved everyday favorites.

The author explores each vegetable in depth, with information on identifying, buying, and cooking, and recipes from chefs around the world. The book is notable for the completeness of its coverage, giving the lowdown on vegetables still unfamiliar to the American market, such as amaranth, oca, broccolini, and perilla. Nominated for a 2002 James Beard Award.

Presents a nutrition and calorie conscious guide to preparing food that includes more than 400 recipes, tips to lighten existing recipes, and consumer updates.

Features 200 recipes developed for those who want to reduce their blood cholesterol levels, including tips about grocery shopping and recipe adapting.

Imagine orchestrating an elaborate sit-down dinner fgor twenty-five, serving an elegant, unforgettable, and genuinely healthy meal and enjoying the whole thing as much as your guests do. Now, in Entertaining Light, Martha Rose Shulman, award-winning author of Mediterranean Light, shows you how to make any get-together the kind of pleasurable, palate-pleasing experience you'll want to repeat again and again.With the know-how gleaned from years as a professional caterer and hostess, Ms. Schulman offers invaluable guidelines for composing a menu and getting organized - the two keys to easy and successful entertaining. And whether you prefer large cocktail parties, intimate dinners for two, festive holiday buffets, or last-minute unformal suppers, she provides more than three hundred low-fat, low-calorie recipes for dishes that are sumptuous, deeply satisfying, and always brimming with authentic flavor.

Graham Kerr presents the key to his revolutionary MiniMax concept of health and delicious food.

The author of A Piece of Cake presents two hundred low-fat, low-cholesterol dessert recipes with nutritional analyses, substitutions, a glossary, and a index including special sections such as "yolk-free" and "lactose-free."

In over 200 recipes, all with nutritional counts, Shulman explores and lightens Provencal cuisine.

This book is the winner of the 1996 James Beard Foundation award for Best Health Focus. Featured recipes include One-Step Browned New Potatoes, Soup Bowl Lasagna, Salmon Tacos, and Super Chocolate Pudding.

A winner of a 1998 award from the International Association of Culinary Professionals.

Gathers recipes for soups, wrappers, spring rolls, wontons, dumplings, pancakes, breads, pastry, and buns.

The Food of Southern Italy provides a treasure trove of traditional, never-before-published recipes from the regions of Southern Italy, featuring glossaries of Italian wines and cheeses. A permanent addition to a cook's kitchen. 16 pages of color photographs.

The author offers a comprehensive guide to pasta preparation, with more than three hundred recipes, both simple and complicated, from every region of Italy.

From French neighborhood establishments, Patricia Wells presents 200 recipes for the wonderful comfort food featured in bistros.

The chef/owner of one of San Francisco's most popular restaurants returns with her second cookbook devoted to "Chinese bistro" cooking--a style unlike any other.

A gastronomic journey to an ancient and bountiful land known for its ethnic diversity and its delicious foods.

Wolfert has lived and travelled in the Mediterranean region for over thirty years. This volume focuses on recipes from Eastern Mediterranean countries such as Macedonia, Syria, and Georgia, usually in the news more for their politics than for their cuisine. The dishes--Bulgar Pilaf with Toasted Noodles, Marinated Pork Kebabs, Baby-sized Kibbehs stuffed with Braised Lamb Shank, Tomato, and Onion, and Stewed Potatoes with Tomato and Feta--represent authentic, old-fashioned country cooking and require a degree of culinary competence.

An assortment ofured. Included are Lorraine Hansberry, the author of A Raisin In The Sun; Major Taylor, world champion bicycle racer; Matthew Henson, Arctic explorer, and many more.

Discusses the sense of taste, including how the taste buds work.

Neelam Batra de-mystifies Indian cuisine with this diverse and generous collection of recipes. She divides them into categories: Spice Blends; Starters, Snacks, Soups, and Salads; Curries and Entrées; and Chutneys and Sides, providing not only recipes but some Indian history and a good deal of helpful information about menu planning, nutritional concerns, and the culinary traditions of the country.

Festive and fuss-free desserts made with new techniques.

Presents recipes for pies, tarts, cobblers, cakes, pastries, cookies, ice creams and sorbets, and breads.

The classic cake cookbook, featuring delicious cakes both simple and exotic, and easy ways to bake them. The book also includes many definitive recipes for frostings and fillings.

For the millions of chocolate lovers everywhere, here is a stunning dessert cookbook complete with lavish, mouth-watering, full-color photographs, from the respected gourmet known to her peers as "Madam Cocolat".

Redefining its subject by teaching readers a new craft, Bread in Half the Time reveals how today's kitchen technology makes it possible to produce delicious, authentic yeast breads in less than half the time it used to take. Includes more than 100 sumptuous recipes and a special section of recipes for the new bread machines. Illustrations.

A guide to stress-free holiday baking provides 125 recipes for wholesome holiday treats and covers such issues as mailing baked gifts, working with yeast, and baking with children.

An innovative cookbook that revitalizes the ancient tradition of bread baking, using only the finest organic nuts, fruits, and stone-ground grains. 88 fool-proof recipes, including Lemon Anise Tea Loaf, Country-Style Health Loaf, and San Francisco Sourdough. Full-color photos.

Sax spent over 10 years perfecting this collection of dessert recipes, and they are worth the wait. Highlights include Sax's Omaha Caramel Bread Pudding, Quintessential Coffee Cake, and Quick Chocolate Candy Cake.

This is a book full of chocolate, mocha and pecans, gourmand sundaes and gourmet sorbets. The recipes range from the deliciously complex and ornate, like the Chocolate Voodoo Cake, to triumphantly reinvented, no-longer-ordinary old favorites such as fruit cake, jelly rolls, and sticky buns. With his foolproof instructions, Desaulniers takes the home cook by the hand and, in step-by-step detail, shows how even the most extravagant of these desserts can easily be made at home.

From Julia Child, America's favorite cook, a treasury of baking wisdom for novices and old hands alike. Includes recipes for Swedish limpa bread, Persian nan, Danish pastries, bagels and bialys, and a Chocolate Ruffle Cake. Based on the PBS series.

Unusually arranged around a series of delicious flavors common in baking, this inventive cookbook categorizes desserts by almond, apricot, banana, chocolate, rum, coconut, and much more--with 260 recipes in all. Focusing on the flavor of a baked creation--be it a cookie, cake, pie, or bread--is the key to Lisa Yockelson's sumptuous goodies. Recipes include Sweet Milk Blueberry Pancakes, Kitchen Sink Buttercrunch Bars, and Sour Cream Ginger Keeping Cake. Interestingly, all of the baking equipment and decoration photographed in the book is the author's, who has also written CHOCOLATE CHOCOLATE. Accompanied by a section on freezing, as well as sources.

Offers advice on selecting, storing, and preparing seventy-eight different vegetables and shares more than four hundred vegetable recipes.

Tells how to select fresh fish, and provides Japanese-style recipes for stocks, soups, sushi, appetizers, salads, main dishes, and vegetable dishes.

Presents healthy, flavorful recipes that emphasize moderation in the use of rich ingredients, detailing how to convert recipes into healthier versions, introducing calorie banking and other diet strategies, and offering nutritional breakdowns for each recipe.

From one of the founding chefs of San Francisco’s haute vegetarian restaurant, Greens, comes an innovative, homey vegetarian cookbook. With a focus on simple food, Deborah Madison shares over 300 recipes that are as fresh as a Nasturtium Sandwich or as fast and pleasing as Saffron Butterflies with Basil and Peas. Recipes include Cumin Rice with Eggplants and Peppers, Spring Vegetable Stew, Escarole with Garlic and Chili, and Walnut Sauce with Fennel Seeds. Winner of the 1990 Julia Child Award for the Best Cookbook of the Year. Deborah Madison is also the author of VEGETARIAN COOKING FOR EVERYONE and THE GREENS COOKBOOK.

Highlights include Baked Red Snapper with Tomatoes, Onions, and Peppers; Old Fashioned Pot Roast with Herb Dumplings; Shrimp and Corn Fritters; and Ogden's signature Rich Hot Chocolate with Bitter Chocolate Cream.

Since bursting onto the American food scene in the 1980s with her ground-breaking San Francisco restaurant, Square One, Joyce Goldstein has been expanding our culinary horizons and cooking habits. In her new book, Back to Square One: Old-World Food in a New-World Kitchen, this award-winning restaurateur, teacher, food columnist, and cookbook author presents a rich sampling of the global cuisine that has been her creative hallmark. In her generous volume she shares over 240 of her favorite recipes from the multitude of regional and national traditions she has studied and cooked for years. As in her acclaimed first book, The Mediterranean Kitchen, she delves into the cuisines of Greece, Portugal, Morocco, Italy, Turkey, Spain, and France, then travels to the Balkans and the Caucasus, to South America, the Indian subcontinent, and the islands of Indonesia and Japan - a journey that celebrates the power of food to "connect us with our cultural roots". "We need to keep in touch with our own food history", she writes, "before our taste memories are lost forever". All of Goldstein's offerings are as exciting and direct as her globe-circling inquiry. First courses include Indonesian Hot and Sour Fruit Salad, combining citrus, mangoes, pineapple, and cucumber with Thai basil and mint, and a Latin American Ajiaco Bogotano, a creamy potato soup enriched with avocado, chicken, and corn. Goldstein happily combines Portuguese ingredients with Italian techniques in a Duck and Sausage Risotto, and turns to the traditions of the Pacific Northwest coastal Indians for Potlatch Salmon with Juniper Marinade. From Georgia (the newly independent Russian republic, not the Peach State) comes a tangy BeefRagout, with cilantro, lemon, and walnuts. Back to Square One shares a naturally healthy cuisine, with modest fats and ample use of grains, starches, legumes, and a cornucopia of herbs and spices. But a celebration of global gustatory pleasure calls for an occasional indulgence, and Goldstein offers desserts like Cannoli dei Sogni ("Cannoli of Dreams") and Chocolate Mouse Torte with Mocha Ganache. To toast the splendid marriage of fine food and wine, her son, Evan Goldstein, master sommelier and director of the Sterling Vineyards School of Service and Hospitality, makes detailed and enticing wine recommendations for every recipe in the volume.

Innovative and delicious vegetarian recipes from the always reliable Greens restaurant, featuring not only food but how to grow it, where to buy it, what to drink with it.

Here is a great introductory cookbook for intelligent, otherwise competent adults who never learned how to cook. Included are 150 easy-to-prepare recipes, plus a basic look at cooking techniques and equipment. A special section answers all the questions a beginner might have about ingredients, methods, and more.

A Roasting Bonanza Roasting resurrects an unjustly neglected cooking technique. Roasting is Fast: You can put together a roasting meal from start to finish in about an hour. Roasting is Healthful: There's practically no added fat. Roasting is Easy: When you prepare Roasted Chicken with Lemon and Herbs, surround it with carrots, baby onions, and zucchini, and voilà—a meal in a pan. Best of all, dinner cooks virtually by itself. Sure, roasting means the revival of the ultimate roast beef and spare ribs to die for, but did you know that you can roast a fig? From fruits and vegetables to cheese and seafood, Kathy Gunst shares her unexpected finds. Intense, New Tastes • Portuguese Roasted Clams with Chorizo • J.R.'s Roasted Salmon with Avocado • Roast Chèvre with Tomatoes and Tapenade • Roasted Fennel Parmigiana • Roasted Parsnip, Mushroom, and Parmesan Salad • Roasted Leek and Tomato Soup • Roasted Pears with Grand Marnier-Cream Sauce • Roasted Mango and Peach Chutney Plus • The best cuts of meat for roasting • Comprehensive meat-roasting charts • Four no-fail ways to test poultry for doneness • The right fish for roasting • Learn how to carve any kind of roast with step-by-step illustrations And Including • What to serve with your juicy roast • The art of "roasting" a stew (you get the same depth of flavor without the fat) • The bonus of leftovers • More than 150 roasting recipes

In this companion volume to a new season of the popular PBS series "Jacques Pepin's Kitchen", Jacques teaches his daughter Claudine how to make delicious meals for all occasions in a way that is creative and resourceful. Includes 100+ recipes. 104 color photos.

Elegant desserts made easy, from the pastry chef at Laduree, Paris's oldest tea salon--the only pastry chef to be decorated as a Chevalier of Arts and Letters.

Lidia Bastianich, the New York chef and restaurateur, provides stories of her own personal history in Ischia and then the U.S. (to which she immigrated in 1958), as well as dozens of recipes--what she calls the "cuisine of adaptation." They include Cavatelli with Bread Crumbs and Pancetta, Orecchiette with Artichokes, and even a refreshing take on that Italian-American favorite, Spaghetti and Meatballs.

San Francisco's Zuni Cafe has been a highlight of California cooking for 24 years. Now its chef and owner, Judy Rogers, shares some of the famous dishes that have emerged from it, including Chicken Braised with Figs and Honey, Creamed Corn, Tomato Sumer Pudding, and the justly famous Zuni Roast Chicken.

Offers recipes for dishes from across the United States ranging in style from Maryland crab cakes and Southern fried chicken to New York cheesecake and Boston brown bread.

Sibella Kraus, acclaimed fresh produce expert, serves up flavorful leafy greens, from sorrel, leek and mushroom tart to classic Caesar salad.

In this classic work, the noted food writer Betty Fussell writes about corn in all its ramifications: history, myth, science, art, and personal experience.

The prolific food writer Elizabeth David, famous for--among other things--her volume called SUMMER COOKING, here delves into the history of summer's greatest treats, ice cream and sorbet, as well as of food preservation and the uses of ice itself.

Hawaii has one of the richest culinary heritages in the United States. Where else would you find competitions for the best saimin, sushi, Portuguese sausage, laulau, plate lunch, kim chee, dim sum, shave ice, and hamburgers? Hawaii's contemporary regional cuisine (affectionately known as "Local Food" by residents) is a truly amazing fusion of diverse culinary influences. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history that have led to such creations as saimin, crack seed, and butter mochi. Part personal memoir, part historical narrative, part cookbook, The Food of Paradise begins with a series of essays that describe Laudan's initial encounter with a particular Local Food, an encounter that puzzled her and eventually led to tracing its origins and influence in Hawaii. Representative recipes follow. Like pidgin, the creole language created by Hawaii's early immigrants, Local Food is a creole cuisine created by three distinct culinary influences: Pacific, American and European, and Asian. In her attempt "to decipher Hawaii's culinary Babel", Laudan examines the contributions of each, including the introduction of new ingredients and the adaptation of traditional dishes to Hawaii's way of life. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiian buffs.

Recommends Southern restaurants featuring traditional-style meals, shares recipes and discusses the history of Southern cuisine.

Describes life in India during British rule, and shares Indian recipes for breakfasts, lunches, picnics, teas, buffets, and dinners.

With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual.

A collection of Thorne's incomparable writing from his newsletter, Simple Cooking, these essays includes his thoughts on raspberries, chicken pot pie, omelets, meatballs, pea soup, Martha Stewart, Richard Olney, and his "Paula Wolfert problem." He also provides his own recipes for, among other things, Irish soda bread, fried cheese, meatballs with spinach and chick peas, Russian bitki with dill sauce, cold sesame noodles, plowman's lunch, and Swedish pancakes.

A revealing biography of the influential food writer James Beard.

California farmer David Mas Masumoto chronicles both the difficulties and the joys of growing and attempting to sell Sun Crest peaches, which, although juicy, are unattractive and don't last long on the shelf. Despite the peach's disadvantages, Mas Masumoto decides against plowing the trees under and allows himself one more year to make the peach a success.

Tarquin (formerly Rodney) Winot, an impeccably correct English Francophile, journeys not just to his cottage in Provence, but through a forest of sensual description as he offers the story of his life through food. It is only gradually, as the novel assumes some of the qualities of a highly suspenseful thriller, that we begin to realize that Tarquin Winot is not merely the witty voluptuary he seems to be. John Lanchester is--unsurprisingly--a former restaurant critic; this is his first work of fiction.

Urbane, informative, and highly entertaining essays by Vogue food columnist Steingarten, about bread, choucroute, barbecue, fat farms, the wonders of red wine, and French fries cooked in horse fat--among other things. A winner of a 1998 award from the Association of Culinary Professionals. A New York Times Notable Book for 1998.

Yepsen has chosen to feature 90 varieties from the over 1,000-plus named varieties of apple in North America. They range from the obsure Hubbardston Nonesuch to the ubiquitous Red Delicious. Yepsen's watercolors accompany each variety.

This history of food and eating is full of fascinating facts and answers many food questions. A New York Times Notable Book for 2002.

In the tradition of her syndicated "Two's Company" column, Bev Bennett shows how to cook casual, elegant, and thrifty meals when cooking for only two people. The perfect cookbook for young married couples and others cooking for two, this cookbook presents dozens of delicious recipes, shopping advice, and 28 pages of full-color photographs.

Tells how to select foods, and provides recipes for seafood, meat, poultry, salads, vegetables, fruit, and desserts.

Presents recipes for salads, condiments, breads, pastries, petits fours, cakes, souffles, and desserts.

Published posthumously, this is Bert Greene's tribute to the healthy grain: over 400 delectable recipes featuring 15 different grains.

This first book in the Knopf Cooks America series features 60 different regional sausages in 200 recipes.

Perfect for today's health-conscious, calorie-counting world, these tiny desserts are irresistible. Recipes include Toffee Butter Crunch, miniature Chocolate Hedgehogs, and bite-size Florentine Squares.

Features recipes for dairy products, vegetables, fruit, beef, fish, and grains, plus tips for selecting ingredients, historical backgrounds of foods, methods of preparation, seasonal menus, and more.

Recipes for foods that are wrapped--in phyllo, puff pastry, banana leaves, rice papers, or sheets of dark chocolate. A stunning collection of more than 200 recipes that includes blintzes, crepes, burritos, coulibiac, baklava, and a chocolate purse filled with rhubarb mousse.

Revised and reissued, here is a good basic guide to buying and cooking seafood.

A salute to the American passion for grilled food, with a huge and varied selection of recipes for hearty dishes like Argentinean Veal and Chicken Kebabs, Balinese Prawn Saté, Memphis Ribs, North Carolina Pulled Pork, and 500 more.

Raichlen provides techniques and recipes for grilling not only meat and fish but various vegetables, including cabbage, and--of course--the ultimate "grilled" dessert, Crème Brulé. Each recipe is illustrated with a color photo. Nominated for a 2002 James Beard Award.

The inimitable 28-year-old Bobby Flay, whose Mesa Grill has become one of the most talked about restaurants in New York City, delivers more than 200 revolutionary recipes that translate his hot new American cooking style. Four-color photos throughtout.

Forty seasonal creations by Rubin, the pastry chef at New York's renowned City Bakery. Featured recipes include Square Pear Peg Tart, World's First Stuffed Raspberry Tart, Milky Way Tart, Orange Tart Made Out of Apples, and Champagne Peach Tart with Vanilla Bean. This cookbook won the International Association of Culinary Professionals Design Award.

An in-depth look at Thai history and culture accompanies this collection of recipes reflecting not only traditional dishes but street food and desserts. Recipes include Pork with Spring Onions, Prawn and Lemongrass Relish, Pork/Ginger/Squid Salad, and Rice Cakes with Chili.

More than 200 recipes--from the world-famous Bellini cocktail to carpaccio to Risotto Primavera--make these first-time-ever-revealed secrets of the legendary restaurant and celebrity watering hole a culinary treasure. 125 color photographs.

This cookbook makes the wonderful cuisine of the Emilia-Romagna region accessible to American cooks with more than 200 recipes, accompanied by wine and menu suggestions, that feature all the area's specialties. 24 pages of color photos.

Greek cooking is perhaps the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with fresh vegetables, fish, grains, legumes, fruits, and small amounts of chicken, lamb, and veal. 135 recipes. 150 full-color photos. Map.

Sure to enrich and enliven every cook's repertoire, these 150 recipes from the Union Square Cafe are adapted for the home kitchen and reflect the convivial atmosphere and the dedication to excellence of this renowned restaurant--winner of the James Beard Award for the Best Restaurant in America.

This is the first book to explore the wide world of flatbreads, it includes over 200 recipes from all over the globe. Highlights include Afghan Homestyle Naan, Xichuan Pepper Bread, and Cumin-scented Puri. Also includes many recipes for complementary meat and vegetable dishes, such as Black Bean Mole and an Ancho Chile Salsa to enjoy with Tortillas; Tunisian Grilled Vegetable Salad paired with Egyptian Fenugreek Cornbread; Mediterranean Olive Salad accompanied by Moroccan Anise Bread; and Turkish Lamb Kebabs wrapped in Fresh Pita. Winner of the 1996 James Beard Foundation Cookbook of the Year.

This cookbook emphasizes the tropical cooking of South India, which uses coconut, fresh hot chilies, mustard seeds, and other exotic but easily available ingredients. Many of the recipes are for seafood, and some popular northern dishes are also included.

A winner of a 1998 award for "Best First Book" from the International Association of Culinary Professionals, and also of a 1998 award from the James Beard Foundation.

Describes each of the wine regions of Spain, offers background information on the history of wine making in Spain, and offers practical tourist information.

This sweeping guide to all aspects of wine appreciation, the wine trade, and wine-making has over 3,000 entries, focusing on everything about wine from decanters to wine politics. The third edition continues to recognize wine in its many roles--as a commercial commodity, as a work of art, and as a source of pleasure.

A magnificently informative atlas of the wine regions of the world, including extensive, entertaining commentary and useful ratings.

Here, finally, is the first comprehensive guide to the five wine regions of the Loire. It is written with passion, understanding, and authority. Friedrich explores the Loire's sixty-odd appellations, explaining each one's history, soils, climate, and vintners. The author rates over sex hundred wineries, giving tasting notes and lively sketches of the individual producers. Friedrich describes the food traditions of each of the five regions-the Nantais, Anjou and Saumur, Touraine, the Sancerrois, and the Auverngne, introducing fishermen, charcutiers, cheesemakers, and farmers. There are maps, a glossary, and wine itineraries for travelers. It will remain a classic well into the twenty-first century. "The wine book of the year". -- Robert Parker's Wine Advocate "It is a first-rate piece of scholarship with the readability of a good novel". -- The Quarterly Review of Wines

Recipes for classic aperitifs and non-alcoholic drinks, and for the finger foods that go so well with them. A winner of a 1998 award from the International Association of Culinary Professionals.

A comprehensive reference book on the nation's most populous state provides, in three thousand entries, information on cities, counties, missions, flora and fauna, architecture, climate, industries, historical periods and events, and other topics.

A New York City restaurateur from a prominent foodie family teams up with a wine writer to produce a book about Italian wines that includes not only sensible information on buying and drinking wine, but also recipes designed to be paired with the wines discussed.

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