Thanks to the ever-increasing number of kosher products available to home cooks, it's never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being. Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value. With a focus on foods with substantial health benefits, such as nuts, whole grains, fruits, and vegetables, Levy revamps old favorites, turning them into updated wholesome creations, including Springtime Chicken Soup with Asparagus, Fava Beans, and Whole Wheat Matzo Balls; Passover Haroset with Pistachios and Pomegranate Juice; Rosh Hashanah Chicken with Dates and Almonds; and Apple Apricot Whole Wheat Noodle Kugel. She introduces new classics to the festive Jewish kitchen, such as Cucumber, Jicama, and Orange Salad with Black Olives; Buckwheat Blintzes with Goat Cheese and Ratatouille; Spicy White Bean Soup with Kale; Purim Baked Turkey Schnitzel with Sweet-Sour Onion Compote; and Macadamia Orange Cake with Red Berry Sauce. Whether you're cooking for yourself and your family any day of the week or preparing a holiday feast for friends and relatives, Healthy Cooking for the Jewish Home is bound to satisfy all your culinary needs. Variety is not only the spice of life; it's also the spice of nourishing menus. The two hundred healthful, tasty, innovative kosher recipes in this book are sure to add inspiration to your menus and variety to your daily eating, as well as zest to the lives of those who share your table.

There is no better way to tap into today's soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. And cutting the fat posed no bar to creating soups with incredible flavor -- Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat. Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. You have a veritable calendar full of soup's pleasures at your fingertips. Soups "from the sea," like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it's legumes you crave, try one of the unbeatable bean soups: Lentil and Portobello Mushroom Soup, Miami Black Bean Soup, Lemony Chickpea and Escarole Soup. Or experiment with the variety of international soup recipes that are offered, from Japanese Dashi with Soba and Scallions to Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.

Forget the perfectly pressed linen. Forget the name cards at every guest's place. Forget the full bar, the four-course meal, and all the fussy little details that supposedly make parties divine. Who has the house, the money, or the time to throw that kind of party, anyway?In Real Life Entertaining, Jennifer Rubell offers break-the-rules entertaining ideas and quick, easy, stylish recipes for last-minute drop-in dinners, sit-down meals, brunches, buffets, and one-pot meals. Conventional wisdom says it's rude to invite someone to dinner on the same day. Jennifer's real life wisdom says it's never rude to invite guests to your home. The worst that will happen is that they'll be busy and say no. Conventional wisdom says never serve the same meal that you offered guests the last time. Jennifer says if you've got a signature dish, flaunt it!Jennifer incorporates her relaxed, lively style into a variety of festive themes, from an evening of red wine and bruschetta, to a New York-style brunch, to a one-pot meal of the easiest -- and tastiest! -- meatballs you'll ever make. The recipes are simple and the ingredients lists are short, so you can whip up party-friendly fare such as Thai Chicken Wings, Sesame-Mint Pita Chips, and Grilled Shrimp with Garlic and Citrus in mere minutes.With Jennifer's expert party tricks, plus full-color photographs throughout, Real Life Entertaining is the ultimate go-to party guide. Jennifer will show you how to get your guests to pitch in and how to make sure that you have as much fun as the people you've invited. Never again will you panic at the prospect of a party.

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!)

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.

"When I bring one of my sweets into the room—whether at a wedding or an intimate dinner party—the expressions on people's faces turn that celebration into a memory I'll never forget. That's what baking should be."Many people are coming to recognize the merits of eating organic ingredients, but the idea of "organic baked goods" may bring to mind food that is more boring than beautiful and delicious. But in Organic and Chic, custom cake baker Sarah Magid uses her background in jewelry and shoe design to create vibrantly colored, highly original, delicious organic cakes and other desserts that are perfect for all kinds of celebrations. Filled with gorgeous photographs, Organic and Chic features recipes for delectable baked goods you'll be excited to re-create and serve to family and friends, from modern floral cakes and cupcakes to rustic farmer's-market sweets made with seasonal fruits: Red Velvet Love Cake frosted with Vanilla Whipped Buttercream and garnished with edible flowers Vanilla-Bean Butter Cake filled with Sweet Chocolate Ganache and decorated with hand-sculpted butterflies Minty Strawberry Shortcakes, celebrating the bounty of the summer Goldies, a tasty tribute to America's favorite cream-filled sponge cake Whether you're preparing some simple Double Ginger Cookies for a block party or bake sale, or experimenting with a rich and luscious dark chocolate birthday cake, you can be confident that you're serving desserts that are gorgeous and flavorful without resorting to fake, chemical-laden ingredients. Magid offers detailed step-by-step decorating instructions and enough inspiration to help even the most novice baker create bold cake-decorating effects, including eye-popping flowers, hand-sculpted leaves, and metallic-painted brushstrokes. A must for every health-minded baker, this unique cookbook balances exquisite flavors, organic ingredients, and stunning visuals to help you create your own masterpieces.

The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes she's created at home in her own French kitchen.

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.

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.

Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember—and cook—the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.

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.

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.

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oilOr serve Corn Cakes with fresh berries for breakfast instead of cereal?Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

An utterly charming collection of regional heirloom American pies, from long-lost recipes to classic favorites, sweetly illustrated and chock-full of time-tested baking tips and secrets for perfect piesBefore cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs—events for which regular women made and served their prized family recipes, especially for that homiest and most American of desserts, pie. In the United States of Pie, Adrienne Kane invites readers on a journey back in time as she scours the country for—and shares—those recipes: the pies that have come to define culinary traditions from the West Coast to the East Coast, from the Midwest to the South. Sourced from old newspaper clippings, out-of-print cookbooks, housekeeping guides, and the spiral-bound, mimeographed booklets of church groups and community associations, the recipes in the United States of Pie showcase the innovative spirit of American home cooks in the era before processed foods and flavorless, imported produce took over grocery shelves. Here, tested and updated for contemporary palates and with an emphasis on local, seasonal fruit and dairy products, are both re-imagined classics and newly invented creations that celebrate sharing lovingly homemade desserts with friends and family. And whether you're serving up slices of Meyer Lemon Cream Pie, Concord Grape Pie, or Burnt Sugar Meringue Pie, your lucky guests will definitely ask for seconds.With helpful sidebars on baking tips and techniques ranging from the best thickeners for fruit pies to why home bakers should embrace corn syrup, a chapter dedicated to how to make the perfect pie crust, and charming, insightful essays on pie-making traditions around the country, the United States of Pie is more than just a cookbook; it's a must-have baking resource for novice and expert pie makers alike.

For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations. Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's Prime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with.Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television -- more than 150 of them. They're easy to understand and simple to follow, and the results are foolproof and pure Emeril.Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril's unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid -- recipes such as Hilda's Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.Re-create Emeril's amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom GumboKick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou's Chocolate Praline Pie.So pick up this book and pick up a pan. You're ready for some prime time cooking with Prime Time Emeril.

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.

Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook—featuring lush color photographs and sixty delectable recipesWhat delicacy is more revered or less understood than the black truffleIts scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of truffle-hunting as they are eager to eat the truffles themselves. Patricia Wells explores the subject in depth, explaining how to capture the true flavors of this rarity, examining what to do with a single truffle, expanding and embellishing its extraordinary aroma, texture, flavor, and pure gastronomic pleasure. Drawing upon twenty-five years of hands-on research in Provence, the modern world’s capital of the black truffle, she offers sixty tried-and-true, well-tested recipes that capture the truffle’s exceptional and complex flavor. Enjoy Creamy Polenta with Truffles and Poached Eggs for a weekend brunch. Dine on Seared Duck Breast with Truffled Sauce Poulette or Truffle Risotto with Parmesan Broth. For casual entertaining, try Pecorino-Romano and Truffle Pizza. And for a wonderful cold winter evening, whip up a batch of Pumpkin Soup with Truffle Cream, Curry, Pumpkin Seed Oil, and Truffles. In addition to her recipes, Wells provides a range of menu suggestions and wine pairings, perfect for serving food with just a hint of truffle flavor or preparing a holiday feast for friends and family. The story and folklore behind the pursuit of truffles round out this extensive cookbook—perfect for connoisseurs and novices alike.

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 it comes to cooking with Marcy, fun is the first ingredient!Call them snacks, appetizers, or tapas—little bites are the best way to go, and easy-to-carry treats and small-plate servings are all the rage. Marcy Smothers entices you with tidbits of information you won't see anywhere else and with delectable recipes that will make you a better cook, a savvier shopper, and a well-informed foodie.In Snacks, you are given: recipes Marcy has created for dishes and snacks that will delight your family and friends the culinary secrets she's learned from years of researching and talking about food her little-known tips on wine, kitchen gadgets, and cooking methodsSnacks takes you through the grocery store aisle by aisle. Unexpected recipes pop up, guiding you about what's best to put in your cart. From why you should take a bath with your strawberries to what the colored plastic tabs on your bread tell you, Marcy's insider insights will take your culinary passion from a simmer to a boil.