Cooking can be one of life's essential pleasures, even when you have to put dinner on the table every night. Now, with Mark Bittman's trusted voice as your guide, quick, easy, and fresh meals are always a realistic option.
The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.
A combined effort from Chef David Chang and New York Times writer Peter Meehan, Publisher's Weekly called this book a "stellar collection of recipes from Chang's restaurants—Momofuku, Ssäm Bar and Ko."
Desserts are celebratory and provide an emotional as well as physical satisfaction. This collection of recipes for sin- sational sweets can be enjoyed without the guilt. They're all rich in wholesome, minimally processed ingredients and free of chemical additives and superflous fat.
My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.
With a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. More than 75 delicious and simple dishes span a wide range of cuisines and cultures—from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula...even the most die-hard dairy fans won't suspect these sweet treats are vegan!
Noodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make it easy to discover such simple pleasures as the Vietnamese rice noodle soup known as Pho mee krob (a sweet and crispy fried rice vermicelli) from Thailand and Japanese Soba.
Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between. In these delectable recipes, you'll see nuts as much more than a tempting snack. Loomis shows how they complement, and can be the centerpiece of, every single meal of the day