When someone says "slow cooker," do you think of pot roast or chiliNow you can think Slow Cooked Salmon, Caramelized Onion Soup, falling-off-the-bone Lamb You Can Eat with a Spoon, and Flourless Pear Anise Soufflé. If these dishes whet your appetite, it's time to take that slow cooker out of the closet, plug it in, and get ready for Slow Cooker Cooking.Lora Brody knows her appliances. She inspired a whole new generation of bread bakers with her best-selling bread machine books. Here she pushes the slow cooker to places no one ever expected it to go, inventing fruit bases for soufflés and ice creams, reducing milk and sugar to make Dulce de Leche, and infusing oils with herbs. In addition to creating innovative takes on one-pot meals such as classic New England Boiled Dinner, Venison Stew with Mushrooms, and Osso Buco with Gremolata, here you will find recipes for ingredients that are the basis for other dishes, such as Duxelles, Braised Chestnuts, and vegetable and chicken stocks. Vegetarians will enjoy recipes such as Rago?t of Leeks, Fennel, and Celery and Virtuous Lentil Soup, and dessert lovers will rejoice when they see recipes for Hazelnut Chocolate Fondue and Coconut Rice Pudding.Creative cooking in the slow cooker doesn't mean giving up any of the convenience associated with this popular appliance. You still add the ingredients to the pot and go about your day (or evening), letting the slow cooker do all the work.Thanks to the pot's sealed insert and consistently even heat, food cooks under ideal conditions to make it tender and bring out maximum flavor. Come home to a kitchen perfumed with an aroma that promises good things to eat and find a perfectly cooked dish to enjoy.

An all-access pass for fans of television’s most challenging food fight . . . and the Food Network stars it has createdFor seven delicious seasons, Food Network Star finalists have endured weeks of grueling and complex cooking challenges to compete for the biggest prize in television: their own Food Network show. Each finalist is put to the test to determine his or her culinary competence and on-screen star potential, and the stakes are high. The last finalist standing is launched into food and television celebrity.Now, for the first time ever, go behind the scenes with the finalists as they compete to win a life-changingspot on Food Network. From the drama of the challenges to the delicious winning recipes, Food Network Star: The Official Insider’s Guide to America’s Hottest Food Show showcases hundreds of photosand stories from the finalists and celebrity judges, including the selection committee:Susie Fogelson Giada De LaurentiisBob Tuschmanand Food Network personalities:Alton Brown Cat Cora Paula Deen Duff GoldmanRobert IrvineRachael Ray Michael SymonIna GartenTyler Florence The NeelysPlus recipes and stories from Season SevenYou’ve watched them compete to earn their spot in Food Network’s lineup—now you can cook the star’s recipes in your own kitchen.Dan Smith and Steve McDonagh’s Lobster Potpie Guy Fieri’s Jackass RollsAmy Finley’s Eggs en Cocotte Aaron McCargo Jr.’s Stuffed Pork ChopsMelissa d’Arabian’s Flexible Four-Step Chicken for Family and CompanyAarti Sequeira’s Ground Lamb Kofta Kebabs with Pomegranate Glaze

Colleagues. Friends. Food obsessives. Work wives. New York Times writers Julia Moskin and Kim Severson were all of the former, until legendary Times restaurant critic Frank Bruni challenged them to go head-to-head in a culinary duel—a battle for dinner dominance that turned them into kitchen combatants. Armed with only $50 each, Bruni dared them to prepare a full meal for six, a showdown which he would judge for the newspaper.The thrill of battle proved too exhilarating to resist, and that initial clash turned into a yearlong kitchen war as Julia and Kim faced off to tackle the most vexing kitchen predicaments, from how best to console friends in need through old-fashioned home cooking to conjuring kids' food that keeps both parents and children happy at a party. CookFight is the delicious result of their brinksmanship, a chronicle of their skirmishes over the course of twelve months and a look at how two very different people—best friends from wildly divergent backgrounds—approach the kitchen. In each heartfelt and hilarious chapter, Kim and Julia confront a new "challenge"—those quandaries all home cooks deliberate, from how to strategize a dinner party (the Fancy Food Challenge) to how to eat more seasonally and locally (the Farmer's Market Challenge). Every recipe, from Julia's Caramelized Corn with Mint to Kim's Carnitas, is a delectable testament to their creativity and savvy—only the reader will be able to call the winner.

Far from being a fad, food dyhydrating is one of the most ancient, effective, and nutritous ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using an electric food dyhydrator to dry foods at home -- and gives more than 100 foolproof recipes for scrumptious snacks and meals made from dried foods.With this extraordinary book, you can learn how to cross junk food and expensive store-bought snacks off your family's shopping list -- and add to your cupboard homemade, preservative-free fruit leathers, candied apricots, beef (and fish) jerkies, "sun" dried tomotoes, corn chips, banana chips, and so much more!Mary Bell gives specific techniques and instructions for preparing every kind of fruit (from apples to watermelon) and vegetable (from asparagus to zucchini). She also provides important shopping tips for buying an electric food dehydrator. The recipes for cooked meals (including mushroom soup, sloppy joes, pesto, and moist banana bread) will make this book a kitchen classic. And recipes for lightweight, filling trail snacks mean that the book will travel, too.Additional chapters explain to how make herb seasonings, granolas, celery powder, cosmetics, dried fruit sugars, potpourri -- and even pet treats!Food drying is an excellent way for gardeners to preserve their produce. It is a great way to make healthful snacks for the kids. It's perfect for the new wave of thrifty consumers who can't bear to spend dollars at health food stores for treats they cold make for pennies themselves. And food drying doesn't use chemicals or preservatives—so it's great for you and for the planet, too!

Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious.For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes.To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys.Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month.From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook.Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids' foods to make family mealtime more delicious, more wholesome, and simpler than ever. In her bestselling book Deceptively Delicious, Jessica Seinfeld inspired millions of parents to improve their kids' eating habits by giving everyday classics a nutritional boost with hidden vegetable purees. Now in Double Delicious!, she's turned her attention to the whole family. Here are more of her easy, imaginative recipes that use the power of purees to make everything healthier, from a hearty Turkey Meatloaf to an irresistible Tiramisu. Again, she's raised the bar nutritionally and eliminated unnecessary sugar and fat, boosted fiber and nutrients, and cut way back on sodium to bring us more healthful food with fantastic flavor. (She's even developed a Chocolate Peanut Butter Pie that nutritionist Joy Bauer loves!)

Join New York Times bestselling culinary-mystery author Diane Mott Davidson in this long-awaited cookbook featuring more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life. Written in the style of a memoir, Goldy's Kitchen Cookbook will give readers an inside look at the events that shaped the making of this beloved series.Award-winning author Diane Mott Davidson has written seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a dauntless woman who "took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies, and Lemon Meringue Pie." In each Goldy novel, Davidson includes recipes for scrumptious dishes from her adored character's kitchen. Now, these treasured recipes and some brand-new dishes are collected together in one volume for the first time.Inside Goldy's Kitchen Cookbook you'll find recipes for Appetizers and Soups; Eggs and Cheese; Spuds, Salads, Etc.; Meat, Poultry, and Fish; Breads; and Desserts. Davidson also includes Low-Carb Recipes (for those on low-carbohydrate diets). Most of these luscious treats came from "playing around with dishes [she'd] tasted in restaurants." Others are family favorites. Some came from friends, and a few are "happy accidents."Feed your guests the way Goldy does, with such delicious appetizers, such as Bacon-Wrapped Artichokes with Dijon Cream Sauce, Diamond Lovers' Hot Crab Dip, and Models' Mushroom Soup. Get ready for the big game with Nachos Schulz and Tom's Layered Mexican Dip. Dijon Pasta Salad, Anniversary Burgers, and Goalies' Grilled Tuna are sure to liven up every picnic and barbecue. In winter, enjoy the indoors with Snowboarders' Pork Tenderloin and Quiche Me Quick, and entertain your nearest and dearest with delights like Sweethearts' Swedish Meatballs in Burgundy Sauce, André's Coq au Vin, and Dad's Bread. And don't forget to leave room for Ice-Capped Gingersnaps, Damson-in-Distress Plum Tart, Fudge Soufflé, and other delectable desserts.Part memoir, part writing manual, part cookbook, Goldy's Kitchen Cookbook combines Davidson's gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer, and how she learned to become a competent home cook. She also talks about her joy at receiving a fan letter from the legendary French Chef herself, Julia Child.Full of irresistible food and wonderful insights, Goldy's Kitchen Cookbook is a delight for Davidson fans, food lovers, and cooks everywhere.

When the first Big Bowl restaurant opened in 1997, its founding partners had one mission: to make good, authentic Asian food accessible to American diners. Tired of greasy takeout and soggy egg rolls, they created an entirely different kind of Asian menu-one based on healthy techniques, market-fresh ingredients, and vibrant, traditional flavors. From steaming bowls of handmade noodles to fiery curries and fragrant stir-fries, every dish at Big Bowl became a delicious celebration of homestyle Chinese, Vietnamese, and Thai cooking.Now Bruce Cost, the celebrated cook and a culinary partner behind Big Bowl's spectacular food, reveals how to prepare the house favorites in your own kitchen. Beginning with a basic explanation of Asian ingredients and cooking techniques, Cost's beautifully illustrated guide takes home cooks through the simple steps needed to create an Asian meal, whether it's a one-bowl dinner or a multicourse feast for family and friends. From Thai Chicken Noodle Salad to Blazing Big Rice Noodles with Beef to Shanghai Shrimp, all of Cost's recipes are incredibly flavorful yet easy enough for even the beginning cook to master. The instructions are clear, the ingredients are widely available, and the results are dramatic and delicious.So if you think Asian food at home means little white boxes, think again. Big Bowl Noodles and Rice will show you how to bring the fresh, authentic flavors of Asia to your table any night of the week.Hailed by Alice Waters as "one of the greatest cooks I have ever known," Bruce Cost is an award-winning restaurateur and chef, cooking teacher, and former food columnist for the San Francisco Chronicle. He currently serves as the culinary partner in Lettuce Entertain You's immensely popular chain of Big Bowl restaurants. Cost is also the author of Asian Ingredients, a comprehensive guide to Asian foodstuffs now available as a companion to this book.

Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.

Inspired by their dad's fiftieth birthday and their family's love of food, Benno and Leo Batali prove that you're never too young to start cooking like a grown-up. With additional recipes from Mario for Batali family favorites, The Batali Brothers Cookbook is a must-have both for young chefs and seasoned pros alike.

For years, Dana Cowin kept a dark secret: From meat to vegetables, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted to make. Now, in this cookbook confessional, the vaunted first lady of food and exceptional entertainer finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including Mario Batali, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high "yum" factor, a few key ingredients, and a simple trick that makes it special. With every dish, she acquires a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen will inspire anyone who loves a good meal but fears its preparation. Featuring gorgeous full-color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.

From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks—now updated and revised for today's tastes and sleek, ultrasafe machines From the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook's best friend!

Now that millions of Americans are exploring the vegan lifestyle, award-winning cookbook author Lorna Sass has updated her classic cookbook to reveal that achieving great flavor and eating healthy meals don't require spending hours in the kitchen. Sass creates culinary magic from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks quickly transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout that will satisfy the most sophisticated palates.

Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York’s Empire Diner restaurant.Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network’s Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn’t alone!She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef—to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise—to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you.You’ll find everything from the basics—sauces, marinades, stocks, and rubs—to first impressions, salads, and easy dinner recipes, and will even become skilled in making “The Scary Stuff”—recipes that may seem out of reach but are not. With The Chef Next Door, you’ll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop’s Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more.Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.

Whether it’s classic cakes, tiered cakes or small cakes, free-from cakes or wedding and birthday cakes Rachel has the perfect, foolproof recipe. Rachel Allen knows home baking. It’s her fail-safe recipes, with easy-to-follow methods, thoughtful tips and advice that have been helping her readers over the years to make the most gorgeous cakes and bakes that work every time. Sponges, muffins, brownies, pop cakes, cheesecakes, tortes, pudding cakes, whether they are indulgent or healthy(ish), chocolaty, nutty or fruity, sweet or savoury, or gluten-free, you’ll find them all in this ultimate cake bible. Try classics such as Victoria Sponge and Carrot Cake, new bakes like Beetroot Brownies or White Chocolate and Macadamia cake, festive treats such as Caramel Yule Log or a St Patrick’s Day Guinness Cake as well as every day cakes like Raspberry Bakewell Cake or Butterscotch Banana Cake. Cake for grown-ups such as the Orange Cake with Campari Icing or children’s party favourite Cake Pops. Cakes for when you have no time as well as more adventurous wedding and birthday cakes. Rachel will show you how to bake and decorate simple special occasion cakes, then give additional instruction for making it special – or even of professional quality. Whether it is a golden anniversary, wedding or 4th birthday party, you’ll never have to buy a cake again. In this comprehensive collection you’ll find a mix of delicious easy and everyday cakes, teatime treats, classics, festive baking, hearty puddings and even some free-from and healthier cakes. And when you’ve finished baking, Rachel will show you the best tips and tricks for decorating and icing. The wait is over! Enjoy more baking from Rachel Allen in Cake.

In his new Channel 4 series TV chef Gordon Ramsay embarks on a culinary journey around India, discovering the breadth and depth of cooking of the country. His new cookbook is packed with the best recipes from his travels, showing you how to cook authentic dishes that are bursting with flavour. Three-star chef Gordon Ramsay's favourite food is one that he shares with a lot of Britain - curry. But, until now, he's never been to India to see how the real thing is cooked. Accompanied by a Channel 4 film crew, Gordon takes the culinary trip of a lifetime to discover real Indian cuisine and share this collection of over 100 of his favourite Indian dishes. As you'd expect from a Michelin-starred chef, Gordon brings his eye for perfection and ability to judge flavours perfectly to his exploration of Indian food and shows us how to cook authentic, mouth-watering dishes from all over this huge and varied country. He visits Kerala deep in the South of India to bring us spicy, coconut-based curries and travels to colourful Rajasthan to learn about the creamy, flavourful dishes of the North. Along the way Gordon experiences the hugely different flavours and spices from the different regions and absorbs local cooking styles and traditions. Throughout his culinary journey, Gordon selects the best of the vast array of Indian spices, now readily available in British supermarkets. He shows us how to use these authentically to produce a beautifully flavoured Indian dish. Gordon Ramsay's Great Escape includes over 100 recipes in the following sections: Everyday, Entertaining, Quick Lunches and Healthy Dishes. Once Gordon shows you how easy it is to put together authentic Indian dishes, you'll never look back.

On the second leg of his Great Escapes series, Gordon Ramsay sets out to discover the flavours of Asia, on a remarkable journey that leads him through Thailand, Cambodia, Malaysia and Vietnam. 100 new recipes are inspired by the tastes and experiences he encounters along the way. In this book to accompany the TV series, stunning photography and Gordon's inspirational travel stories combine to depict a richly-textured portrait of a continent. With breathtaking landscapes as his backdrop, Gordon is welcomed into local communities and shown the age-old traditions and secrets that underpin their native dishes. He meets characters with fascinating lives, shares delicious meals in beautiful surroundings, and is invited to take part in the customs and rituals of the land – venturing into paddy fields to observe the rice worship, accompanying huntsmen on their quest for frogs and honey, navigating the inky night-time ocean for moonlit fishing, and cooking up a feast in a colossal Malay temple. Gordon has devised over 100 new recipes to showcase the very essence of these cultures and cuisines. There are unique tastes and styles from across the region, with a wealth of enticing ingredients: from tangy limes and the earthy scent of sesame oil, to floral jasmine and lush green banana leaves. Don't let unfamiliar recipe names put you off – Tom Yam Goong Nam Khon is a divine hot and sour prawn soup, Ngah Poh Kai Fan a slow-cooked clay-pot chicken and Karipap the Malay answer to a Cornish pastie. And there are recipes that even wary cooks will recognise – Chicken Satay, Pad Thai, Red and Green Curries – though look closer and each recipe has something extra, an authenticity that comes from taking the time to understand the origins of the dish. Gordon proves that the real thing is easy to replicate at home, whether its a single spice that makes all the difference, marinating a cut of meat for 12 unhurried hours, or being brave enough to try a key new ingredient such as kaffir lime leaves or lemongrass (readily available in supermarkets but often overlooked). Let Gordon open your eyes with his vivid portrayal of a magnificent continent, and enjoy some of the very greatest Asian dishes in your own kitchen.

Choosing a bottle of wine should be fun, not frightening. After all, one of the most important elements of enjoying wine is not so much the vintage or the vineyard but the occasion on which it is enjoyed.In their new book, Wine for Every Day and Every Occasion, Dorothy J. Gaiter and John Brecher, authors of the popular weekly "Tastings" column in the Wall Street Journal, give you the kind of honest, accessible wine information that is hard to find.In Wine for Every Day and Every Occasion, Dottie and John, as they are known to their fans, answer the most frequently asked questions about what wine to drink on specific occasions. They cover all the bases: What wine should I put away for my newborn's twenty-first birthdayWhat wine is best with Thanksgiving turkeyThey also suggest ways in which wine can make every day a little bit more of an occasion -- how to throw a wine tasting, how to start a wine-tasting group, even how to add wine to your tailgating party. And they share scores of tips from people like you.Chapters include lists of specific wines and provide readers with suggestions for choosing Champagne to ring in the New Year and for chilled whites (and even reds) to drink in the summer. There is no stodginess about vintages and there are no numbered ratings. Wine for Every Day and Every Occasion gives you simple, straightforward advice to help you choose the best wines for life's best moments. As Dottie and John say, "The problem with most wine books is that they are about wine. Our book is about life."So raise your glass to Wine for Every Day and Every Occasion. And drink to life.

Witty and charming, Try This is an adventurous and accessible guide to eating out in the twenty-first century, perfect for anyone who loves food but wants to break out of a restaurant rut. From banh mi to bocadillos, spotted dick to soup dumplings, meze to ma po tofu, Try This travels the culinary map as it demystifies unfamiliar foods in sparkling prose that will leave your stomach growling. From newbie foodies to experienced eaters, there's something in Try This for everyone to discover. In the Restaurant Girl's own words, "I'm writing this book for anyone who's ever looked at a menu and had a question. Anyone who's had a plate put in front of him and wondered what the hell was in it?" Convivial and encouraging, Try This reminds us that eating out is a delicious adventure: "Life is one long feast. Devour it."

When Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the kitchen for the first time. With her on-target brand of humor, Lora Brody builds kitchen confidence with more than 130 basic recipes necessary to get through life, as well as hundreds of helpful hints Mom forgot to share:On cleaning an oven -- "Manual cleaning oven, unfortunately, does not mean that a guy named Manuel will come and clean your oven."What's the difference between dicing and chopping, zest and pith, or au gratin and au lait?Survival recipes include tuna fish salad, homemade chicken soup, brownies, and many more.Setting up a kitchen and keeping it clean and safe, how to buy and store food, a glossary of basic cooking terms, and what to do in the event of a culinary disaster are all covered in this handy, easy-to-use cookbook and kitchen compendium.

Americans are embracing the small plate craze. They are serving bite-size mini meals—tapas, bar snacks, antipasti, skewered vegetables—whenever they entertain. Simple Italian Snacks shows how to plan a menu for any gathering in the informal yet chic way that Italians have mastered. Here are recipes appropriate for an afternoon by the pool, a fireside get-together with friends, an intimate dinner for two, or a party for a crowd. The dishes, which can be served as hors d'oeuvres or presented as a meal, are easy to prepare, and many can be made ahead of time.The authors of the wildly successful Simple Italian Sandwiches include all-new bruschetta, tramezzini, and panini as well as classic Italian snacks such as Baked Eggs in Tomato Sauce and Rice Balls. They show us how to make any party an event and even include sparkly cocktails. The recipes in Simple Italian Snacks are quick yet incredibly sophisticated and, as always, delicious.