Endorsed by many celebrities—and high profile magazines alike—recent studies of the Atkins Program as a way of losing weight and reducing cholesterol levels have given rise to support from the.....
Cook some classic dishes with two professionals for the price of one book. Julia and Jacques Cooking at Home is the companion volume to a public television series hosted by Julia Child and Jacques Pepin. Julia and Jacques have their own distinct opinions and approaches to cooking.....
Posted by Editor Carol on 02/28/2004
In this companion to the National Public Television Series, Lidia Bastianich shares her warmth, expertise, childhood stories and 200 authentic Italian recipes. Lidia’s Italian Table is overflowing with glorious Italian food, highlighted by Lidia’s personal collection.....
Posted by Editor Carol on 02/07/2004
Bistro cooking is famous and loved for un-fussy, easy-to-prepare and earthy, hearty foods, and is as much a way of life as it is a recipe or restaurant. In her best selling cookbook, Bistro Cooking, Patricia Wells perfectly captures the spirit and heart of bistro cooking with no-nonsense, inexpensive, soul-satisfying dishes inspired by.....
A great collection of favorites taken from master baker Nancy Silverton’s Sandwich Nights at Campanile, her award-winning restaurant. Some new ideas for sandwiches such as Bacon, Avocado and Watercress plus Asparagus, Poached Egg, Prosciutto and Fontina share space with old favorites like the Croque Monsieur.....
Posted by Editor Carol on 02/04/2004
This part cookbook, part biography from food writer Richard Onley is a glimpse into his longtime friend Lulu’s French kitchen, where in the author’s own words, ”the cuisine is at the same time traditional and intuitive”. The rhythm of the exchanges between writer and cook make the reader feel like a welcome visitor in this Provencal kitchen.....
Posted by Editor Carol on 02/04/2004
Mastering the Art of French Cooking, first published in 1961, introduced suburban America to continental cuisine and launched Julia Child’s decades-spanning career as America’s favorite cooking teacher. In this classic cookbook Julia deftly explains the how’s and why’s of French cuisine.....
Posted by Editor Carol on 02/02/2004
Donna Hay’s first book, The New Cook, introduced home cooks to page after page of stylish, chic, and innovative dishes all wrapped up in a beautiful and amazingly affordable package. Donna believes that ”good food is a combination of fresh ingredients and uncomplicated layers of flavour.” .....
In Modern Classics Book 1, Donna Hay takes those classic dishes we most love and freshens them up with new ingredients, combinations of flavors, and her unique style of presentation. Hay’s new classics are global dishes such as French Onion Soup, Pad Thai, Lemon and Parmesan Risotto, and .....
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