brand clarkson potter (374 results)

Softcover. Condition: Good. First Edition. Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related-recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food was born not in her mothers Parisian kitchen, but in San Francisco, where she moved after college and discovered a new world of tastes. When she returned to her beloved France, her culinary exploits inspired her popular and critically acclaimed blog, ChocolateandZucchini.com.In her first book, Dusoulier provides a glimpse into the life of a young Parisian as she savors all that the city has to offer and shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate). The Los Angeles Times calls her recipes "simple, charming, and fun."Appetizers such as Cumin Cheese Puffs, sandwiches and tarts like Tomato Tatin, soups like Chestnut and Mushroom, main dishes including Mustard Chicken Stew, and desserts like Chocolate and Caramel Tart can all be found alongside menus for entertaining, as well as tips for throwing cocktail or dinner parties with French flair. Chocolate & Zucchini is the book for anyone who has journeyed to Paris and can still recall the delicious flavors and aromas-or for those of us who only dream about them.

Softcover. Condition: Good. 1. Time to Chow Down and Chili Up!Here is the most comprehensive guide ever to making and enjoying America's favorite meal in a bowl.From California's Gilroy Super Garlic Chili and Florida's Havana Moon Chili to Wisconsin's Green Bay Chili and New Hampshire's Yankee Bean Pot Chili, Chili Nation features chili recipes from all fifty states. With their incomparable wit and style, Jane and Michael Stern offer chili history and trivia, a mail-order guide to the best spices and peppers, and tales of beloved chili parlors coast to coast.

Hardcover. Condition: Good. 1. Feel the excitement of being here now! In The Art of the Moment, bestselling author Véronique Vienne explores ways to get the most from life, one day at a time. Her signature essays-short and sweet, yet insightful-are invitations to appreciate the uniqueness of each moment. Dismissing the notion that our notoriously short attention span is to be blamed for our distracted state of mind, she encourages readers to savor the fullness of life in brief, joyful installments. Dont wait for a second chance to get it right, she says. Each moment is both the last time and the first time because no two days are ever alike.Each chapter is a reminder that time is not running out. You dont have to rush to experience a sense of joy, wonder, and adventure. Its yours for the taking, whenever you are ready for it. You can claim the now while watering the lawn, taking a seven-year-old to soccer practice, buying a new pair of shoes, or daydreaming about opening a small bookstore across the street from the bank.This book is a must-read for anyone who enjoyed Véronique Viennes now-classic The Art of Doing Nothing-and a perfect gift for anyone who believes that the ultimate art of living is to make each minute count.Beautifully illustrated with radiant photographs by Ann Rhoney, The Art of the Moment celebrates the very special joie de vivre that is your birthright.Prolong the Pleasure of Being AliveDont wait for a second chance to get it right.Fold your napkin carefully at the end of a great gourmet meal.Have serious conversations with seven-year-olds.Forget to mention that you were right in thefirst place.Say Dont ask and Go figure rather than launch into tedious explanations.Reframe family pictures.Always have a kind word for people with old dogs.Look at the world as if you were a cat.Welcome unexpected interruptions: They are often the prologue to happy accidents.Think in the shower.Find a little more time to be with friends.Make the most of everything, one moment at a time.

Hardcover. Condition: Good. F First Edition. Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping todays tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters-some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope-complete with gossip, drama, and contemporary relevance.

Softcover. Condition: Good. First Edition (later printing). There are many great reasons to eat vegetarian meals -- they're low in saturated fat, high in fiber, and chock-full of nutrients. But the considerable health benefits aside, gourmets often scoff at the likes of seitan and tofu, while vegans despair of dull, uninspired offerings. Until now. In The Voluptuous Vegan, Myra Kornfeld introduces creative, mouthwatering, truly voluptuous recipes that inject this incredibly healthy cuisine with a much-needed dose of culinary mastery, including:* full, balanced menus with appetizer, main course, and side dishes* a luscious array of soups and an ingenious selection of desserts* invaluable information on terms, ingredients, and techniques* a culinary world tour including Latin America, Asia, Africa, and the Middle Fast, as well as Europe and the United States.

Hardcover. Condition: Good. 1st American ed. They're eccentric, they're outspoken--and they're back, ready for more delicious adventures! Clarissa Dickson Wright and Jennifer Paterson, stars of Food Network's and PBS's hit series The Two Fat Ladies, once again take to their motorcycle and sidecar and serve up rich, delectable dishes in the tradition of their first book, Cooking with the Two Fat Ladies.Their irreverent wit and pure, old-fashioned enjoyment of food has won them a devoted audience on both sides of the Atlantic. But they are much more than entertainers, as The Two Fat Ladies Ride Again reaffirms. Packed with more than 120 recipes, from Light Dishes, Starters, and Savories to Picnics, Ride Again rises to the standard set by the Ladies' best-selling first collection.Breakfast has never been so lavish as with their Aniseed Waffles, Bread and Butter Pudding, and Red Flannel Hash. Feast on Devilled Fish Sandwiches and Scottish Seed Cake, then wash it all down with a Royal Bombay Yacht Club Cocktail ("As drunk by the very drunk at the Royal Bombay Yacht Club"). The Ladies laugh in the face of the fat-fearing fanatic and are proud to share such decadent gems as Spare Ribs and Whisky Chocolate Pie.Sprinkled throughout are whimsical personal anecdotes and snapshots of the Ladies, inviting all to experience their world of devilish fun and feast. Dickson Wright and Paterson eat and live indulgently and encourage others to do the same, giving readers license to partake in their full-flavored food--and enjoy every delicious moment.

Hardcover. Condition: Good. First Edition. Whether your summer house is a beachside bungalow, a lakeside cottage, or a year-round retreat, cooking for family and friends while on vacation can be a delight-if you know how to keep it simple. The Summer House Cookbook has all of the tips, tricks, and recipes guaranteed to make summertime cooking a breeze.Rather than stocking a vacation home with a full array of spices, whip up a couple make-to-take infused oils, marinades, and spice blends to bring along-theyll give instant, effortless flavor to meats and fish. Save time in the kitchen by cleverly dressing up leftovers-turn extra roast chicken into Tarragon Tree Chicken Salad, and grilled flank steak into a great sandwich with some Balsamic-Marinated Red Onions. From crowd-pleasing recipes such as Picnic Basket Fried Chicken, Memorial Day Coleslaw, and Bar Harbor Lobster Cakes to sophisticated offerings like Charred Pesto Shrimp and Grilled Lamb Chops with Olive Butter, these dishes require nothing more than the basic equipment available in even a bare-bones kitchen.The Summer House Cookbook is filled with great ways to enjoy the pleasures of the season. Share a big pitcher of margaritas and a bowl of Best-Ever Guacamole with friends, or celebrate summer produce with Fourth of July Strawberry Shortcakes and Perfect Peach Pie.Filled with evocative photographs and the stove-side advice of two friends who love to cook together, The Summer House Cookbook is all you need to create delicious food in any kitchen.

Hardcover. Condition: Good. 1. With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook.He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between.In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients.The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations.Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.

Hardcover. Condition: used. A recipe from Cooking with the Two Fat LadiesSCONESMakes about 12Fresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods. No one seems to make them nowadays; instead, they buy terrible things in supermarkets tasting of soda and studded with soggy fruits. Scones take but a moment, so do try them.1 2/3 cups self rising floursmall pinch of salt4 tablespoons butter2/3 cup milk, fresh or buttermilk.Preheat the oven to 425 degrees F. Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a metal spatula. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Cut into 2-inch rounds with a cutter.Place the rounds on a greased and floured baking sheet and brush with milk. Bake for 10 minutes until well risen and brown. Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam. Yummo.Variations:Fruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar.Savory scones: Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy.

Hardcover. Condition: Good. 1. Celebrating the simple cooking of Northern Italy, Verdure presents 100 healthful recipes for tempting dishes that make the best of fresh seasonal produce.In Verdure, her long-awaited follow-up to Riso, Gioietta Vitale gives just-picked spinach, perfect baby artichokes, crisp green beans, and other delicacies of the garden the thoughtful treatment they deserve. These recipes, every bit as appealing as they are healthful, are delicious reminders of the tenets of Italian cooking: use fresh ingredients, respect those ingredients, and never add more to a dish than it needs.This philosophy, which Gioietta has embraced since she first learned about food as a child in Northern Italy, results in such wonderfully simple dishes as Asparagus Salad with Potato-Anchovy Dressing, Sautéed Radicchio in Olive Oil, and Spinach Frittata. Each chapter features information on how to choose, store, and cook a single vegetable, from artichokes to zucchini, as well as a listing of flavors that will complement the vegetable in your own repertoire of dishes.Each dish is prepared in the low-saturated-fat Italian tradition - a cooking style that's increasingly recognized as not only the most healthful but also one that takes best advantage of vegetables' own natural flavors.The perfect cookbook for everyone whose culinary ambitions are awakened by overflowing produce stands and bountiful gardens,Verdure will appeal to anyone who understands that the best dishes are often the simplest ones.

Softcover. Condition: used. Light, Fresh, Exotic, and Delicious!Tangy, sweet, and savory traditional dipping sauces. Mouthwatering soups. Innovative stir-fries. The Best of Vietnamese & Thai Cooking offers just that-the very best! Weaving a fascinating memoir amidst her splendid recipes, Mai Pham recreates the almost magical reverence with which food was prepared and enjoyed in the Vietnam and Thailand of her childhood. Inside she discloses the secrets to preparing her personal favorites-delicious dishes such as:Firecracker Prawns Minty Thai Chicken SaladHot and Spicy Chicken with Lemon Grass Spicy Red Beef CurryCrispy Spring Rolls Eggplant and Broccoli in GingerSpicy Thai Cucumber Salad Rice Paper-Wrapped Salad RollsBangkok Beef with Basil Lemon Grass Stir-Fried Jasmine RiceVegetarian Pad Thai Perfectly Roasted Peanuts Thai TeaEvocative, lyrical, and eloquent, The Best of Vietnamese & Thai Cooking is more than a collection of great recipes-its a pleasure to read.

Hardcover. Condition: Good. First Edition. You love good food. You prefer fresh ingredients, you appreciate lively flavors, you try to eat healthy. So what's keeping you out of the kitchen? Fear? Boredom with making the same old things? In this book, renowned cooking teacher and innovative California chef John Ash says, "Let's get back in there."Those lucky enough to have learned in the classroom alongside John Ash know that he is an extraordinarily gifted teacher who empowers beginning cooks and kitchen veterans alike to reach new culinary heights. In his celebrated classes, Ash takes the fear out of creative cooking by demonstrating the basics, then encouraging students to dive right in and experiment with the endless possibilities. Now, home cooks can reap the benefits of a private course with John Ash in this enlightening guide to cooking essentials and beyond.John Ash: Cooking One on One features lessons that focus on specific techniques, ingredients, or flavor-makers--vinaigrettes, pestos, and other building blocks that turn ordinary dishes into something special. With each lesson, Ash presents a handful of recipes--variations on a theme that start simply, then progress to reveal more complex combinations. With clear-cut instructions and a dash of charm, Ash helps cooks build confidence in the kitchen and proves that any dish, no matter how intricate, is based on a handful of simple techniques and troubleshooting know-how.This unique new collection of recipes--his first since the IACP Cookbook of the Year From the Earth to the Table--offers savory soups, satisfying main course salads, comforting vegetarian and nonvegetarian entrées, and delectable desserts for every occasion. Pan-Seared Sea Bass with Pineapple Melon Salsa. Mojo-Marinated Skewered Beef. Warm Spinach Salad with Bacon, Apple Cider Dressing, and Oven-Dried Grapes. Mushroom-Ginger Soup with Roasted Garlic Custards. Orange Ricotta Cake with Strawberries. Discover an irresistible assortment of extraordinary recipes prepared with global accents and a light touch. As one of the guiding forces behind California cuisine, Ash uses fats judiciously and encourages cooking with seasonal produce. His final lesson, an introduction to wine, rounds out this groundbreaking cookbook.An unprecedented blend of instruction and inspiration, John Ash: Cooking One on One swings open the kitchen door, stocks the pantry, and invites cooks of all skill levels to dish up fresh, flavorful food at home.

Hardcover. Condition: used. Carole Walter has had a love affair with baking since she was a child. That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you.With Carole Walter at your side, you will be able to achieve professional results every time. Her clear instructions and invaluable tips will help you avoid the common pitfalls that every baker, no matter how experienced, faces from time to time.Many of the cake recipes in Great Cakes can be baked in under an hour and don't require frosting or filling, yet they are attractive enough to serve to company. Here are recipes for Old-Fashioned Pound Cake and Streusel Lemon Torte, Chocolate Marble Cheesecake and Italian Purple Plum Cake, and more -- over 250 recipes in all.You'll also find an array of basic butter cakes, jelly roll cakes, coffee cakes and cheese cakes, as well as cakes that have fruit, nuts, and vegetables as their main ingredients. Once you've mastered the basics, you can go on to fillings, frostings, glazes, and toppings for glorious results.A complete compendium of cake recipes, this is the only cake baking book you'll ever need, the one you'll use again and again to make simple yet utterly delicious cakes for your family and friends. Great Cakes is more than a "cookbook" -- it's a baking course between two covers.

Hardcover. Condition: Good. First Edition. We all yearn for a cozy place in our homes where we can relax and unwind. Whether its a bright window seat, a snug daybed, or a secluded corner table, we intuitively seek out alcoves because there is something undeniably warm and welcoming about these small spaces. The Nook Book extends an enticing invitation for you to find such special spots in your home and provides just the right creative boost to help you make them your own.From a breakfast nook where you can sip a cup of coffee while reading the morning paper to a sewing niche in the attic, from a seemingly useless space under the staircase transformed into a practical storage facility to a childs room enhanced with bunk beds, lofts, and other space-saving devices, The Nook Book offers solutions that are both practical and charming. While many homes have nooks waiting to be discovered-a corner of the kitchen, a bench next to the fireplace, or an oversized window-common devices such as a screen, bookcase, or curtain can also set an area apart, creating the perfect alcove.The many diverse ways to create, decorate, and enjoy these lovely niches are fully explored with gorgeous full-color photographs in Karen Hansgens delightful book.We all desire a space that we can call our own-a place where we can escape to read, rest, pursue a hobby, or simply daydream. The Nook Book shows just how easily the nooks, crannies, and corners of our homes can be transformed into cherished retreats.

Hardcover. Condition: Good. 1. Three neon-bright layers of cake, tilted at a jaunty angle and adorned with edible chocolate candles; a Jackson Pollock-inspired cheesecake spattered with chocolate, caramel, and peanut butter icing; and a swarm of plump bees perched atop a rainbow of candy-colored cupcakes-these are only a few examples of the unfettered creativity at work at the Riviera Bakehouse. There, mother-daughter bakers Kaye and Liv Hansen turn out some of the most charming, refreshingly eccentric cakes ever to grace a birthday or wedding celebration.Kaye and Liv believe that a cake should taste as good as it looks, so they skip esoteric (and inedible) decorations in favor of simple buttercream, flavored whipped cream, and tinted candymakers chocolate, covering their luscious cakes with amusing designs and gorgeous color that are easy to make and delicious to eat. The cakes themselves are no less enticing, pairing old-fashioned favorites like Banana Cake and Spice Cake with sumptuous fillings such as French Custard and Chocolate Mousse. Simple step-by-step lessons, illustrated with photographs, explain how to re-create Livs charming chocolate designs, from the bright polka dots that shine against dark chocolate glaze to the shimmering stars that adorn the enchanting Starry Night. Templates for the delightful designs allow you to adapt these techniques to create your own unique decorations.With time-tested tips and complete information on everything from mixing colors to adjusting pan sizes, the Hansens explain all you need to know to get started. Whether youre dreaming of an elegant Chocolate Apricot Pecan Torte or a three-tiered butter cake filled with spiked mocha cream and embellished with fantastical spring flowers, The Whimsical Bakehouse is the ultimate guide to creating delicious, showstopping confections that are completely original.

Hardcover. Condition: Good. F First Edition. Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mothers sandwich.<br /><br />With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show <i>Top Chef</i>, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchios exacting standards. And since the first wichcraft opened in 2003, diners cant seem to get enough.<br /><br />In <i>wichcraft</i>, Colicchio shares the shops secrets with step-by-step recipes for all their best-loved offerings. Youll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeos, and Mustard. <i>wichcraft</i> is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life. <br /><br />With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little <i>wichcraft </i>magic going in your own kitchen.

Hardcover. Condition: Good. The elders of Okinawa, Japan, are among the leanest and longest-lived people on earth. These Okinawans--many in their eighties, nineties, and beyond--maintain an unprecedented quality of life. More than any other population, olderOkinawans are slim and agile, and their minds are clear and lucid. Few suffer the lifestyle-related diseases like heart disease, cancer, diabetes, and obesity that are so common in their western counterparts.In their New York Times bestseller The Okinawa Program, Drs. Bradley and Craig Willcox and Makoto Suzuki shared important insights about these unique and amazingly healthy people from their landmark twenty-five-year Okinawa Centenarian Study. The latest findings from that study are proving even more surprising: the elders do not gain weight with age.The secrets behind this discovery are twofold: the Okinawans' calorie-light diet and their active lifestyle, which results in leaner and more "metabolically efficient" bodies that stay slimmer, healthier, and more youthful as they age. In The Okinawa Diet Plan, Drs. Willcox, Willcox, and Suzuki adapt traditional Okinawan dietary principles for a delicious blend of East and West so that anyone can reap these very same benefits. The authors' Caloric Density Index and the Caloric Density Pyramid, developed from the study's latest findings, debunk the myths of trendy diet gurus and provide a revolutionary approach to eating, health, weight loss, and weight maintenance that is easy to follow and simple to maintain. This approach allows Okinawans to eat more food than the typical American diet, and still weigh less--and you can too. With more than 150 delicious recipes that incorporate foods low in caloric density, The Okinawa Diet Plan offers dozens of satisfying meal options. Conveniently divided into three tracks--western, eastern, and fusion--and with healthy options for both vegetarians and meat eaters alike, their program provides all the benefits of calorie restriction without deprivation. With dietary guidelines, cooking techniques, an eight-week turnaround plan, and other unique resources, The Okinawa Diet Plan is a breakthrough concept in healthy weight loss and maintenance.

Hardcover. Condition: Good. First Edition. HOW TO MAKE {ALMOST} EVERYTHINGA Do-It-Yourself PrimerYou need this book. As the stuff of life piles up and things spin out of control, we could all use a little help. These never-before-seen designs and how-tos are full of surprise and wonder. Learn how to turn everyday objects into spellbinding inventions to give away to friends or keep for yourself. Our simple self-improvement techniques will make you smarter, better-looking, and more well-adjusted.(RE) MAKE IT!This is the sales copy section. Here we will talk about how useful, delight-inducing, and excellently well put together this book is. If things have gone a little flat and youre searching for inspiration, look no further. ReadyMade is full of fun projects for the whole family. It solves problems, cures dizzy spells, and holds open the door. It has a collegial, 50s garage tinkerer sensibility. It read Popular Science as a kid and dreamt of building rockets. It launches with fiery trails. It soars. When it falls, it brushes itself off and starts over. It is the Captain of Creativity. Resistance is futile. This book is 100% hope.First project: Personalize this book and protect it from theft by cutting out this portion of the cover and replacing it with your own photo. (See page 16).

Softcover. Condition: Good. Yoga practice only begins on the mat. As people continue to turn to this ancient wellness tradition to stay strong, reduce stress, and find inner peace, the greatest challenge is to carry the valuable principles of yoga into everyday life. Picking up where his bestselling Yoga Zone Introduction to Yoga left off, yoga master Alan Finger expands on this wisdom in Yoga Zone Yoga for Life.Intermediate practice does not simply involve more difficult poses, it includes a deepening of understanding and self-knowledge. It also means using the tenets of yoga to alleviate daily tension and stress: employing a concentrated breathing exercise to calm nervous jitters before a presentation, for instance, or drawing awareness to muscular pain and natural breathing and posture tendencies during a trip to the grocery store.With asana sequences (poses) and breathing and meditation exercises from the highly personalized ISHTA school of yoga taught in Yoga Zones classes and Alan Fingers studios, Yoga Zone Yoga for Life explores the core principles of yoga using accessible language. Explanations of the concepts of karma and dharma and the chakras, and their value in discovering the truest self, make this enlightening manual the perfect next step for anyone looking to delve deeper into their yoga practice.The Reducing Stress chapter gives comprehensive advice for using yoga to alleviate and prevent stress at home and in the workplace, while Finding Balance features targeted breathing exercises and suggestions for achieving inner tranquillity. Finally, Restoring the Body provides invaluable support for healing and strengthening after illness or injury.For anyone looking for clear guidance to help enhance their insight, Yoga Zone Yoga for Life is the only book necessary to continue the pursuit of a healthy, stress-free lifestyle.

Hardcover. Condition: Good. First Edition. Many cookbooks try to teach you how to feed a family of six on weeknights using as few ingredients as possible, in as short a time as possible-that is, mere sustenance. At the other end of the spectrum are those books with endless ingredient lists and cooking instructions that take the better part of a weekend, trying to teach you how to re-create world-class restaurant food at home-that is, mere fantasy. But neither approach teaches you how to do the one thing that has the greatest impact: to combine great-tasting food with great-looking food, to make guests say "Wow" as soon as they sit at the table, and then again when they take their first bites.Dishing With Style fills that need. This is the book that will teach you how to create delicious, showstopping dishes for every course of the meal, from cocktails and hors d'oeuvres through first courses, entrées, and dessert. The recipes include classics like Roasted Lamb Chops with Orange, Garlic, and Rosemary Pesto Rub with Crme Frache Mashed Potatoes; Mediterranean favorites such as Grilled Tuscan-Style Steak with Focaccia Salsa, or Chocolate Pot de Crme; Asian-inspired dishes like Miso-Glazed Seared Tuna with Fresh Herb Salad; and such Latin flavors as Shredded Pork Burritos with Ancho Chile Sauce and Sangria Granita.Nearly every recipe includes two stunning options for presenting the dish to your guests. One is more casual, often family-style, perfect for Sunday suppers and backyard get-togethers-but no matter how relaxed the event, there's no reason for the food to be anything other than beautiful. The other option is more elegant, usually served in individual plated portions, for dinner parties and more formal affairs. The recipes for both choices use the same ingredients and cooking method, but branch off at the end of the instructions, depending on what style you want for your service. No matter which presentation you choose, none of these recipes is complex. Rori Trovato knows that the secret to great party-throwing is for the host or hostess to be relaxed, not to be spending every minute in the kitchen preparing last-minute sauces and elaborate garnishes. So whether you're using the good china or the paper plates, Dishing With Style will show you how to pull it off with scrumptious food in beautiful settings-that is, how to dish with style.

Hardcover. Condition: Good. In a culture that idealizes youthful looks and encourages elaborate makeovers or even surgery to achieve them, the idea of natural beauty is often all but ignored.But true beauty is within reach for women of any age, without submitting to needles or knives. The secret is nurturing beauty from the inside as well as on the surface, caring for both body and soul in a way that will naturally result in the smooth skin and radiant glow of good health whether one is eighteen or eighty.A-list celebrities, professional makeup artists, and Hollywood stylists have long embraced Dr. Hauschkas botanical products, attracted by their extraordinary results and the companys thirty-five-year commitment to purity, therapy, and luxury. Now the same extraordinary results are available to the rest of us through a rejuvenating prescription for healing. In Awakening Beauty the Dr. Hauschka Way, Susan West Kurz, president of Dr. Hauschka, Inc., and a longtime devotee of the companys products, offers readers a transformative program grounded in Dr. Hauschkas key principles of natural ingredients and working with the bodys rhythms. Her suggestions, when followed, naturally restore healthy, radiant skin and a sense of peace and well-being, and can even result in weight loss.Awakening Beauty the Dr. Hauschka Way outlines a series of achievable lifestyle changes that can dramatically improve appearance in a single month. First and foremost, Kurz describes how using organically grown and mindfully harvested products can have a positive impact on the body and skin. While simple dietary changes begin to repair and renew the body, the complementary use of meditation, massage, and exercise enhances good health inside and out. Kurzs holistic approach is founded on an understanding of the bodys own natural rhythms, using them to direct the way each of us receives and responds to subtle cravings for nutrition and care. By recognizing exactly how skin behaves and how it responds to other parts of the body, we can use specific practices to improve the way we care for our skin and improve our overall health. Awakening Beauty the Dr. Hauschka Way includes detailed advice on the most effective ways to wash, tone, and moisturize skin using homemade products, as well as tips on how to critically assess skin care claims and break unhealthy habits. Meal plans, meditation techniques, advice on addressing specific skin conditions and an extensive collection of recipes complete this remarkable story. In just thirty days you can transform your skin and bring forth a natural, glowing beauty that is truly your own.Nothing reveals your physical beauty more than your skin.You may pride yourself on the shine of your hair or the color of your eyes, but no other feature gives you a greater experience of your beauty. . . .The skin performs a multitude of tasks, most of which go unnoticed and unappreciated. It protects us from disease and the daily onslaught of particles large and small. It cools us when we are hot and warms us when we are cold. It heals wounds afflicted on it, often without any assistance from us. It absorbs sunlight to produce vitamin D, essential to the health of our bones and teeth, keeps itself moist, slows its own aging, and, every day, attempts to renew and restore its beauty.While skin accomplishes all of this on its own, it still needs help. With every blemish, rash, and wrinkle, the skin is asking us to understand its nature and to support its efforts at self-renewal. Unfortunately, many of us respond to changes in our skin with practices that, in fact, assault and injure it further, consequently accelerating the aging process. On the other hand, many of us do nothing at all for our skin-but nonetheless expect it to remain clear, beautiful, and young.In order to create the most effective program for our skin, we must begin by understanding what it does each day, and how best to support its work. -From Awakening Beauty the Dr. Hauschka W.

Hardcover. Condition: Good. 1. No one knows better how to give a party than Martha Stewart--and as she proves in this comprehensive and visually dazzling handbook, great parties begin with great hors d'oeuvres. Three hundred all-new recipes, each photographed in full color, show why Martha Stewart is still America's style authority and most trusted party host.It was fifteen years ago that Martha Stewart first turned her creativity and talent for teaching to this subject, when she defined the look and flavor of party appetizers for professionals and home cooks in Martha Stewart's Hors d'Oeuvres. Since then, America's tastes have evolved and Martha's own approach to food has expanded to encompass flavors from around the world, seasonal ingredients fresh from the garden, and innovative preparations all presented with an unsurpassed eye for beauty.In this book, after laying out the basic foundations and techniques, Martha presents chapters on different hors d'oeuvre categories that are brimming with new ideas--Layered and Stacked; Wrapped, Rolled, Filled, Folded, and Stuffed; and Skewered and Threaded. Whether a classic cocktail party food reinvigorated with her wit and style--chicken salad tea sandwiches turned on their sides and encrusted with sesame seeds, for example--or deliciously decadent dips for crudités and seafood updated with Indian dhal or white beans and mustard greens; tiny toasted breadboxes filled with Welsh rarebit; or savory sips of soups in edible cups, these impeccable jewels are as exciting as anything Martha has ever invited her readers to serve on the buffet or tea table or pass among guests.Reflecting Martha's favorite way to entertain now--informal and relaxed--there is also Bites and Pieces, a chapter packed with simple recipes for parties that please the guests without undoing the host. Marinated olives, spiced and seasoned nuts, handmade cheese crackers, and spicy cocktail ribs can be prepared quickly and easily in advance and arranged before the doorbell rings. Even the drinks have been provided: classic and contemporary cocktails, imaginatively garnished, are accompanied by a guide to stocking the bar and serving champagne.Everything about Martha Stewart's Hors d'Oeuvres Handbook has been considered to create a book that is easy to use. The size was chosen to comfortably fit in the hand, in the cookbook holder, or on the kitchen counter. Color photographs in the front of the book help cooks select which hors d'oeuvres to combine for their own parties; the cross-referenced recipes in the back have been tested in Martha's own kitchen and in the test kitchens of Martha Stewart Living; and two place-marking ribbons keep track of both picture and recipe. And every detail has been covered--tips on techniques and ingredients, serving ideas, menu suggestions, recipe variations, advice on party planning, and even a glossary of equipment, special ingredients, and supplies, with a guide to finding them. With its range of recipes, its wealth of ideas, its lavish photography, and its innovative format, Martha Stewart's Hors d'Oeuvres Handbook is simply the most instructive, inspirational, and indispensable guide to hors d'oeuvres ever compiled.

Hardcover. Condition: Good. 1st American ed. In their third uncensored romp through British and European cuisine, TV's doyennes of decadent food let it rip with all-new, rebelliously rich recipes and food for thought. This raucous ride finds Clarissa Dickson Wright and Jennifer Paterson storming across the cattle and pig farms of Britain to reclaim meat-eaters, searching through dead royals' repertoires for time-tested treasures, and even venturing down under to Australia for their delectable gems.Companion to their hit series, The Two Fat Ladies Full Throttle offers a diversity of dishes that makes menu planning easy. These intensely flavored recipes deliver palate-pleasing meals that are a delight on your plate as well, for as Clarissa maintains, "Nothing is worse than an all-white menu."In their own inimitable fashion, the Ladies tackle everything from potent cocktails and savory soufflés to full-flavored pheasant. Appetizers range from satisfying soups spiked with exotic notes like a Chicken and Ginger Soup to tasty crpes, mousses, tarts, and terrines. Whether it's lamb wrapped in delicate phyllo pastry or a beef stew served with pumpkin scones, main dishes are both comforting and heartwarming, delivering a full measure of robust flare. When it comes to poultry, the Ladies incorporate a wide variety of seasonings to create Calcutta Chicken Croquettes and Spanish Chicken Andalouse. They attack side dishes with similar gusto. A fetchingly colored Tomato Tart and Sugar-Browned Potatoes, laced with a divine caramelized sugar, bring zest to even simple entrées. To finish off these hearty offerings, indulge in the Ladies' desserts, which include creamy custards, Apple Balls smothered in pastry, and a daringly delicious Chocolate Crme Brlée.Never has indulgence been so over the top and so very tempting. Replete with hilarious anecdotes from their forays into the British countryside and beyond the Channel, The Two Fat Ladies Full Throttle includes full-color photos of finished dishes. Just as their popular cooking series and two best-selling books won them a place in our hearts, The Two Fat Ladies Full Throttle offers us more delightfully decadent meals that are sure to please.

Hardcover. Condition: Good. 1. Welcome to the Land of Oz and the imagination of L. Frank Baum. Welcome to The Willard Carroll Collection, a world-renowned archive of more than 30,000 Wizard of Oz items.For the first time ever, editor Linda Sunshine has collected excerpts from Baums fourteen Oz novels, poems, short stories, and song lyrics and married them to art from around the world, some dating as far back as 1899. Here are 352 pages of stunning illustrations (some never before published in this country) and profoundly wise text that honors the ideals of home, heart, intellect, and bravery. Be prepared for wizards, witches, winged monkeys, a hungry tiger, a rainbow fairy, the Munchkins, the Fuddles, and the beloved characters who have become cultural icons: Dorothy, Toto, the Scarecrow, the Tin Man, and the Cowardly Lion. In the Land of Oz, anything is possible, Baum tells us in Ozma of Oz (1907). For it is a wonderful fairy country.Ever since The Wonderful Wizard of Oz was first published, weve been entranced with life in Oz. More than a hundred years later, All Things Oz comes to earth to reignite the imagination and offer safe passage back to the land over the rainbow. Open this book and let the journey begin.

Softcover. Condition: Good. 1. Let the modern authority on yoga guide you on the most important journey you'll ever take.As people search for inner peace amid increasingly hectic lives, the practice of yoga continues to gain popularity. Yoga means to yoke, or to bring together, the various aspects of the self -- body, mind, and spirit -- and while the physical and mental benefits of yoga are truly astounding, to many people the idea of yoga is intimidating. In fact, nothing could be easier than starting a yoga practice, and Yoga Zone Introduction to Yoga is the perfect guide.In the first section, Yoga Master Alan Finger offers a brief history of the different types of yoga and how they are practiced in the West, including an explanation of the ISHTA yoga that Alan created and that is taught at Yoga Zone. You'll learn about the benefits of yoga and how to prepare for a practice with different breathing exercises. Next Alan outlines two series of beginner postures, accompanying each pose with detailed instructions on how to achieve it, along with tips and modifications for various fitness levels. All the exercises are fully illustrated and the text is instructional yet friendly, in the tradition of a Yoga Zone studio class. Following the postures, there's a special section on relaxation and meditation, cornerstones of any yoga practice. Packed with personality and full of valuable information, Yoga Zone Introduction to Yoga will introduce you to a life of unlimited possibilities and infinite joy.

Hardcover. Condition: Good. 1. Americans have fallen in love with Italian regional food, from the casual fare of Tuscan trattorias to the more refined creations of high-end Piedmontese restaurants, from Sicilys wonderful desserts to Emilia-Romagnas superb cheeses and cured meats. Rustico is the first American book to explore the remarkable breadth of these richly varied cuisines, devoting equal attention to each of Italys twenty regions. This includes thorough treatment of such places as Val dAosta, high in the Alps, whose fare is an intriguing mix of northern Italian, French, and Swiss influences: truffled fondue or grappa-spiked venison stew willtransport you to the slopes of Monte Bianco. Or Trentino-Alto Adige, with the southernmost German-speaking towns in Europe, for goulasch and spaetzle. Or the scorched southern regions like Basilicata, known for their spicy dishes; the Veneto, with the aromatic foods that are a legacy of Venices reign as the spice capital; or Sardinia, with its Spanish-inflected cuisine.For each of the twenty regions, Micol Negrin provides ten authentic, truly representative recipes, with a special focus on original, rustic dishes, encompassing the entire meal-antipasti to dolci. Each chapter is introduced by an overview of the region, its culinary influences, food staples, and important recipes; each includes information on specialty products like cheeses and wines; and each explores the traditions, preparations, and life of the region, not only through recipes but through anecdote, history, and captivating photos. Each chapter, in fact, is a book unto itself; and the sum total is the last Italian cookbook youll ever need.

Hardcover. Condition: Good. First Edition. The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran BigelowIn 1982, Fran Bigelow proudly opened the doors to Frans Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business.Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients-butter, cream, eggs, sugar, salt, vanilla, and nuts-to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crme Frache Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood.Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle-preferably in two bites-and the language of chocolate signs, the squiggles atop candies. Recipes for some of Frans award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike.Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that wont quit, Pure Chocolate is a must-have for any chocolate aficionado.

Hardcover. Condition: Good. First Edition. Jimmy Bradleys inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York Citys Chelsea district since 1999. As the New York Times put it, Its the exceedingly rare place where unabashedly hearty preparations and ingredients meet seasonal produce and whimsical flourishes, where comfort and classicism welcome innovation without letting it run roughshod. Now you can enjoy the charm and the food of The Red Cat in your own kitchen, with Bradleys straightforward, thoroughly satisfying, and fun-to-read first cookbook.In Bradleys cuisine, the Italian-American classics of his childhood meet sensible New England accents and the creative energy of Manhattan in dishes like a pristine sauté of zucchini and toasted almonds topped with salty Pecorino Romano cheese; a surprising-and surprisingly delicious-peach and pancetta risotto; or a lusty prime New York shell steak with Yukon Gold potatoes, fennel, aoli, and Cabernet. The techniques are basic, not fussy; the ingredients easy-to-find, not esoteric; the flavors bold, not flighty.The Red Cat Cookbook is more than just a collection of fabulous recipes-its Bradleys unique take on feeding loved ones and making guests feel at home, and its for everyone who wants home to be as warm and welcoming as The Red Cat.

Hardcover. Condition: Good. First Edition. Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batalis flagship restaurant in the heart of New York Citys Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients-all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own.The Babbo Cookbook is Marios biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbos renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrées; and a selection of Babbos irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, The Babbo Cookbook is filled with vibrant, complex flavors that belie their straightforward preparations. Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate.Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for predesserts that smooth the transition from savory to sweet-all representing the distinctive brand of Italian hospitality that has become the Batali trademark.The Babbo Cookbook is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation.

Hardcover. Condition: Good. First Edition. At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive Super Tuscans have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinkers repertoire.Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the countrys wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials-on Italys 300 growing zones, 361 authorized grape varieties, and 200 of the top producers- provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.