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Cooking
Essentials of Classic Italian CookingMarcella Hazan Knopf Hardcover, 512pp $30.00 Add To Cart Hazan's The Classic Italian Cookbook (1976) and More Italian Cooking (1978) are the standards in the field, and now, almost 20 years after the publication of the first title, they are available in a single volume, completely revised and updated. A few recipes have been cut, about 50 new ones added, and just about every recipe from the originals has been rewritten and, where deemed necessary, revised. Italian cooking, as opposed to the Italian American fare passed off in so many restaurants, has become all the rage here in the last several years; with the reappearance of Hazan's classics, it's strikingly apparent how far ahead of their time they were the first time around. An essential purchase.
America's Baking Heritage is more diverse and imaginative than that of countries whose history stretches back thousands of years. From the time of the earliest settlers, we have been passionate bakers, drawing on the traditions of myriad cultures, simplifying and adapting them, and creating a varied popular repertoire in the process. Unfortunately, though, many of the best recipes of our past have been forgotten, buried in obscure cookbooks, family journals, and handwritten diaries -- that is, until now. For this groundbreaking collection, already hailed by bakers across the country as the achievement of a lifetime, Greg Patent spent years in reading rooms and private collections to recover lost gems. Then he skillfully recreated them in his own kitchen, filling in fragmentary instructions and adapting them to modern ingredients and equipment or using them as inspirations for his own thoroughly up-to-date creations. The incredible result, Baking in America, features more than 250 recipes for the best sweet and savory baked goods: yeast breads, quick breads, cakes, cookies, pies, tarts, and simple fruit desserts, from sources as diverse as the first American cookbook, published in 1796, to the Pillsbury Bake-Off.
Sara Moulton Cooks at HomeSara Moulton Broadway Books Hardcover, 352pp $29.95 Add To Cart The first cookbook from the hugely popular star of the Food Network's Cooking Live and the new Sara's Secrets, whose down-to-earth style draws hundreds of thousands of viewers each week. Filled with more than 200 recipes for breakfast, lunch, and dinner, this book not only highlights Sara's own culinary creativity but is also a treasury of Sara's family favorites-from her mother, grandmother, and others. Dishes are geared largely to everyday meals, with loads of child-friendly recipes such as Ruthie's Famous Chocolate French Toast, Carrot "Fettucine," and Pasta Pizza. There are fabulous quick dishes-Blasted Chicken and Sauteed Pork Loin with Mustard and Grapes, and a tempting selection of vegetarian main courses. Throughout, Sara's time-and-work-saving tips provide ingenious shortcuts.
The Bread BookLinda Collister Globe Pequot Press Softcover, 192pp $19.95 Add To Cart Around the world, for thousands of years, freshly baked breads have provided wholesome sustenance for the body and symbolic warmth for the soul. The Bread Book is a gorgeous compendium of the world's most delicious, best-loved breads, complete with step-by-step directions for baking them. These extraordinary, authentic recipes are personally recommended and used by four-star chefs and local cooking masters in countries and cultures spanning the continents. More than 130 recipes are provided, ranging from the traditional Native American fry bread to the contemporary ciabatta loaves of Italy. Included are recipes for hearty basic breads, robust savory breads, mouthwatering and timesaving quick breads, distinctive sourdough and rye breads, cakelike fruit and nut breads, sumptuous enriched doughs, and ethnic fried doughs-as well as exceptional recipes for coffee cakes, pastries, and more. Every recipe is accompanied by thorough step-by-step directions-all beautifully illustrated with full-color how-to photographs. Complete with personal anecdotes, helpful tips, and information on ingredients, The Bread Book is an essential guide to perfecting the fine art of baking world-class gourmet breads. (8 1/2 x 11, 192 pages, color photos, recipes) Linda Collister started her career as a sous-chef working for Queen Elizabeth, the Queen Mother. She has studied at the Cordon Bleu Cookery School in London, as well as La Varenne in Paris.
The Big Book of Soups and Stews: 262 Recipes for Serious Comfort FoodMaryana Vollstedt Chronicle Books Softcover, 336pp $19.95 Add To Cart Where the best-selling Big Book of Casseroles brought bubbling cheese and golden bread crumbs, The Big Book of Soups and Stews brings succulent meats, tender vegetables, and creamy, savory goodness with 262 comforting recipes for soups, chowders, and stews. From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world—from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.
The James Beard CookbookJames Beard Avalon Publishing Softcover, 470pp $15.95 Add To Cart This award-winning cookbook by the country's foremost food expert has been a favorite with beginning and advanced cooks for over thirty-five years. Written with authority, clarity, and good sense, it provides a comprehensive collection of basic recipes, American and international, which stress the importance of honest ingredients and the sound techniques of cookery James Beard taught in his famous classes. Along with Beard's "Theory & Practice Of Good Cooking", a kitchen essential.
The Breads of France: And how to Bake Them in Your Own KitchenBernard Clayton Ten Speed Press Hardcover, 296pp $27.95 Add To Cart An instant classic upon publication in 1978, "The Breads Of France" introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France. The resulting treasure trove includes such classic regional breads as Petits Pains au Chocolat from Bracieux, Pain de Campagne from the Parisian master baker Poilâne, and Pumpkin-Cornmeal Bread from the French Basque country. Clayton's recipes are written in a unique step-by-step style-instructions lucid and complete, questions anticipated and answered-that evolved from his experiences teaching bread-baking classes. Filled with delightful vignettes of French culture, history, and bread-baking lore and charming black-and-white photographs, The Breads of France is not just a glorious collection of bread recipes-it's a window onto the world's richest, most storied bread-baking tradition.
Michael Chiarello's Casual CookingMichael Chiarello Chronicle Books Hardcover, 216pp $35.00 Add To Cart From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favorite subject-and the favorite subject of home cooks everywhere-preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Each outhwatering dish-such as Tuscan Shrimp with White Beans, Chicken with Rosemary and Lemon Salt, and Italian Fruit Salad with Sta Bene Honey Zabaglione-is sophisticated, yet simple to prepare. Gorgeous color images by award-winning photographer Deborah Jones show dishes that look too good to be this easy! The companion volume to his new 26-part series on public television, Michael Chiarello's Casual Cooking is perfect for stress-free weekday meals and spontaneous gatherings of friends and family.
Los Barrios Family Cookbooks: Tex-Mex Recipes from the Heart of San AntonioDiana Barrios Trevino Random House Softcover, 224pp $17.95 
Since 1979, Los Barrios restaurant in San Antonio, Texas—the heart of Tex-Mex cuisine—has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes—from simple but impressive traditional Mex-ican dishes, many of which have been handed down and perfected through the generations, to modern Tex-Mex favorites—to fans of Southwest cuisine across the country. Included are recipes for Mexican essentials: Homemade Flour Tortillas, Tamales, and Pico de Gallo; Barrios family specialties, such as Mama Viola’s Chicken Rice Soup and Acapulco-Style Ceviche; and the classics—Chiles Rellenos, Chalu-pas, and Enchiladas Verdes. All the recipes contain easy-to-find ingredients, and special cooking tips will help you prepare dishes at home that will be as delicious as those served in the restaurant. The Los Barrios Family Cookbook is a comprehensive and indispensable resource for food that explodes with flavor.
Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark RestaurantSal Scognamillo Crown Publishing Hardcover, 224pp $27.50
Of the thousands of restaurants in New York City, very few withstand the tests of time—and only one can lay claim to being Frank Sinatra’s favorite. And where Frank went, his friends followed—from close pals such as Tony Bennett and fellow Rat Packers Dean Martin and Sammy Davis Jr. to the show-biz colleagues they brought in. Established nearly sixty years ago, Patsy’s has long been a celebrity favorite and a New York institution. Why? Great food, family friendliness, and a welcoming atmosphere that makes you feel like you’ve come home. And the fare is the classic southern Italian cuisine that’s become America’s comfort food: Mussels Arreganata, Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, Veal Marsala, Shrimp Scampi, Tiramisù . . . a greatest hits of Neapolitan-influenced dishes. And Patsy’s Cookbook provides more than recipes: also in the mix are anecdotes from family and friends, including the occasion when Pablo Picasso tried to give Patsy a painting; the time that the restaurant opened on Thanksgiving Day just for Frank Sinatra; Aunt Anna’s rather unorthodox autograph request of Sean “P. Diddy” Combs; and the story of the roast suckling pig delivered to Jackie Gleason’s hotel suite. Here is a remarkable collection of 100 perfectly executed, delicious recipes, heartwarming stories of a successful family business, and entertaining celebrity tales, capturing the full experience of a New York City institution. Patsy’s Cookbook is an invitation to join the extended family that’sproud to call Patsy’s their second home.
Betty Crocker's Cookbook Betty Crocker Editors Wiley Softcover, 576pp $17.95
The best just keeps getting better-with this completely updated 50th Anniversary Edition. For 50 years Betty Crocker has reigned supreme in America's kitchens, her trusted advice and easy-to-follow recipes helping cooks of all levels become confident in the kitchen. Now updated for the new millennium, the cookbook has been completely revised and updated to reflect the cooking trends and tastes of today. Stumped by chayote squash? Want to make a perfect apple pie or find new recipes for the bread machine? It's all right here in this handy book.
The Ex-Boyfriend Cookbook: They Came, They Cooked, They Left (But We Ended up with Some Great Recipes) Erin Ergenbright & Thisbe Nissen Harper Hardcover, 192pp $21.95
Breaking up is hard to do, but just because you have to part with your favorite pair of worn jeans (because they're his) or split up the CD collection doesn't mean that you have to give up the recipe for his grandmother's oatmeal cookies or his lasagna. Nobody knows this better than Thisbe Nissen and Erin Ergenbright.
In The Ex-Boyfriend Cookbook, Nissen and Ergenbright detail their loves lost, but also record the recipes they gained from failed romances. Their intimate dating stories could have been lifted straight from any girl's diary, fixing upon a vast array of encounters—from the first crush (he's nineteen, you're six), to the high school prom date (yes, that's you in the silver sequined dress), to the college sweetheart, to the previously married man (with kids). Their clever collages accompanying the recipes illustrate each boy-meets-girl, boy-loses-girl tale with a flavor that pokes fun at love gone wrong. With room in the back for your own collages and stories, this is the perfect keepsake for anyone who has had their heart broken. The Ex-Boyfriend Cookbook will help make it all better, even if it's only until the last spoonful.
Local Flavors Deborah Madison Broadway Books Hardcover, 432pp $39.95
In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers’ markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America’s family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods.
Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary.
Baking With Julia Julia Child William Morrow Hardcover, 512pp $40.00
Winner of 1997's James Beard Award for Best Book on Baking and Desserts, Baking with Julia is the companion volume to Child's latest installment of the "Master Chefs" PBS series. A true master class in baking, the book covers everything from rustic breads to delicate cakes and pastry to homey pies and cobblers. Author Dorie Greenspan does an excellent job of conveying Child's basic techniques, refined during her many years of experience, along with recipes contributed by such famous bakers as Flo Braker, Nick Malgieri, and Alice Medrich. This book has great recipes from 26 wonderful bakers so a home baker really has the opportunity to understand a wide range of different baking styles.
Joy Of Cooking Irma S. Rombauer Simon & Schuster Hardcover, 152pp $35.00
Since its original publication, Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why: From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime in Cooking Julia Child Alfred A Knopf Hardcover, 127pp $19.95
Julia Child has given us answers to these and other questions in the masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.
Information is arranged according to subject matter with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. Once you've mastered this recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. In addition, you'll find equally essential information about soups, vegetables, and eggs, as well as for baking breads and tarts.
It's all waiting for you in this delicious, priceless, comforting compendium of Julia's lifetime of kitchen wisdom. It's advice that's sure to revolutionize your cooking and baking, and further transform the way you think about food.
Jacques Pépin Celebrates Jacques Pepin Alfred A Knopf Hardcover, 432pp $40.00
To Jacques Pépin, every meal is a celebration. And his delight in creating delicious offerings for family and friends is contagious. Moreover, as he shares here the secrets of the meals he has prepared over the years, his careful instruction and his appreciation of ingredients and techniques that make a difference are so persuasive that you want to jump right in and join him at the stove.
Here you'll find all the dishes that make up the celebratory menus Jacques demonstrates in his new twenty- six-part television series—plus many more. Most of the recipes have been drawn from Jacques Pépin's The Art of Cooking (now out of print), with many of them updated and refined for today's home cook.
Although the book is organized in chapters from soups to sweets, many main-course recipes are offered with one or two accompaniments that are an integral part of the presentation—and Jacques carefully walks you through the preparations so everything comes out on time. Some are more ambitious, such as a splendid dinner of Chateaubriands with Madeira-Truffle Sauce, Mushroom Timbales, and Crêpe Shells with Corn Puree; others are simple family fare, like Tuna Steaks with Potato-and-Zucchini Salad. All are delicious, representing a range of exquisite and earthy flavors that you can, of course, mix and match at will to create your own menus.
Lidia's Italian Table Lidia Bastianich William Morrow & Co Hardcover, 390pp $30.00
Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.
Bastianich has three restaurants in New York City, including the acclaimed Felidia; she's about to open a restaurant in Kansas City, and her new PBS series starts in September. This book, the companion volume to the series, is her second; like the excellent La Cucina di Lidia (LJ 12/90), it is a deeply personal work, with memories of some tumultuous periods in her life and nostalgic reminiscences, many of them associated with food, about her grandparents and other relatives. Many of the recipes are unusual, not to be found in the average Italian cookbook, and Bastianich's considerable knowledge and experience, as well as her enthusiasm, are evident throughout.
Avventura: Culinary Adventures in Italy David Rocco Bay Books & Tapes, Inc. Paperback, 192pp $21.95
Through full-color photos, captivating descriptions, and mouthwatering recipes, Avventura treats readers to the sights, sounds, tastes, and traditions of Italy. Author and series host David Rocco takes readers on a fun-filled journey through Italy's most fascinating food centers and reveals the secrets behind the most popular Italian dishes.
Seafood bought fresh from La Spezia fishermen becomes a mariner's dinner of Antipasto di Mare. Truffles picked in the forests of Umbria are turned into the sumptuous Frittata al Tartufo. And a tour of the baroque city of Arona on the alpine Lago Maggiore is topped off with a dessert once created for the queen of Italy. In its mix of culture and cuisine, Avventura is perfect for armchair travelers and hands-on adventurers alike.
Nick Stellino's Family Kitchen Nick Stellino Penguin Putnam Hardcover, 294pp $27.95
Join public television's popular chef/host in celebrating life, food, family, and friends with an all-new collection of recipes and stories.
Since 1995, when he first appeared on public television's Cucina Amore(tm), Nick Stellino has been captivating audiences and home cooks with his easy and elegant recipes, his enthusiasm for good food, and his passion for living.
Inspired by the traditions of his native Sicily, and incorporating a wealth of culinary experience, Nick Stellino's Family Kitchen leads readers to discover the joy of preparing food as an act of love, not just a chore. With his simple yet innovative recipes, Stellino shows how to make every meal--from the most casual family gathering to a romantic candle-lit interlude --a celebration. With more than one hundred original recipes, preparation and presentation tips, evocative and entertaining stories, and beautiful full-color and black-and-white photographs, Nick Stellino's Family Kitchen is the eagerly awaited next volume from one of the country's most popular food personalities.
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Baking in America: Traditional and Contemporary Favorites from the Past 200 Years