Join one of the world's greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire-with locations in New York, Las Vegas, London, Paris, and Shanghai-Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known-but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs-all taken at his country house-Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires. From the Hardcover edition.

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Mudslides. Daiquiris. Margaritas. Whether you're trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites. Expert bartender Cheryl Charming shares her secrets on how to: Whip up the best frozen drinks, with or without a blender; Impress guests with fresh mixers-far superior to the storebought type; Create more than 800 of the iciest libations!

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Celebrity chef, restaurateur, and meat lover Michael Symon-of Food Network's Iron Chef America and ABC's The Chew-shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

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Hayley Snow loves her job as the food critic for Key Zest magazine, tasting the offerings from Key West's most innovative restaurants. She'd rate her life four stars, until she's forced into the spotlight…and another murder investigation. Hoping for some good publicity, Hayley's boss signs her up to help judge the Key West Topped Chef contest. Stakes are high as the winner could be the next cooking-show superstar. Hayley shows up for the filming nervous but excited, until she sees who's on the judging panel with her: Sam Rizzoli, big shot businessman-and owner of the restaurant she just panned in her first negative review. When Rizzoli turns up dead, the police assume his killer is one of his business rivals. But Hayley wonders whether someone is taking the contest a little too seriously. With the police following the wrong recipe, it's up to Hayley to find the killer before she's eliminated from the show…permanently.

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Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. The restaurant and its owners, Danny Meyer and chef Michael Romano, have been lauded for their outstanding food and superb service by Gourmet, Food Wine, the New York Times, and the James Beard Foundation. Now its devoted fans from down the block and across the globe can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Union Square's recipes are easily mastered by home cooks. They call for ingredients that are widely available (mail-order sources are listed for those few that are not), employ familiar techniques, and take a reasonable amount of time to complete. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Readers learn that soaking baby onions in warm water makes them easier to peel (in the recipe for Sweet Peas with Escarole, Onions, and Mint); that the Corn and Tomatillo Salsa served with Polenta-Crusted Sea Bass also goes well with barbecued chicken or pork; that leftover Sauted Spinach with Garlic makes a great sandwich filling; and that yesterday's sourdough bread should be kept for such soups and salads as Ribollita and Sourdough Panzanella. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. The Union Square Cafe Cookbook does the rare job of ca.

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It is 1900, give or take a few years. The Vajkays-call them Mother and Father-live in Sárszeg, a dead-end burg in the provincial heart of the Austro-Hungarian Empire. Father retired some years ago to devote his days to genealogical research and quaint questions of heraldry. Mother keeps house. Both are utterly enthralled with their daughter, Skylark. Unintelligent, unimaginative, unattractive, and unmarried, Skylark cooks and sews for her parents and anchors the unremitting tedium of their lives. Now Skylark is going away, for one week only, it's true, but a week that yawns endlessly for her parents. What will they do? Before they know it, they are eating at restaurants, reconnecting with old friends, attending the theater. And this is just a prelude to Father's night out at the Panther Club, about which the less said the better. Drunk, in the light of dawn Father surprises himself and Mother with his true, buried, unspeakable feelings about Skylark. Then, Skylark is back. Is there a world beyond the daily grind and life's creeping disappointments? Kosztolányi's crystalline prose, perfect comic timing, and profound human sympathy conjure up a tantalizing beauty that lies on the far side of the irredeemably ordinary. To that extent, Skylark is nothing less than a magical book.

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From Lorena Garcia, one of the country's most popular Latina chefs and the co-star of NBC's America's Next Great Restaurant, comes a must-have cookbook for anyone who loves the bold, fresh flavors of the New Latin Cuisine. What's the secret to great Latin-inspired food? Create layers of flavor that unfold with every bite. That's just what Garcia does in this debut cookbook, serving up easy-to-make, irresistibly delicious dishes that taste "exotic"-though their ingredients can be found in your local supermarket. Here you'll find classic Latin favorites like Nuevo Arroz con Pollo, while homey American classics are given a modern Nuevo Latino twist. From succulent Snapper Taquitos with Jicama-Apple Salsita to versatile arepas, the fluffy corn flatbreads that are to the Venezuelan table what baguettes are to the French, more than one hundred recipes in this volume lead lovers of Latin food far beyond tacos and empanadas. Lorena Garcia takes one of America's hottest cuisine trends out of the restaurant and into the home kitchen, where everyone can enjoy it. Working from a base of standard pantry items that make replicating and extending these meals a snap, Garcia shows everyday cooks how to add a Latin accent to just about any dish, from meatballs to marinara. Want comfort food with flair? Who can resist such flavorful go-to dishes as Smashed Guacamole Creamy Roasted Corn Soup Salmon Taquitos with Roasted Habanero Salsita Mango BBQ Baby Back Ribs Still have room for dessert? Garcia's are as simple as they are satisfying: Sticky Arroz con Pollo de Leche, Caramelized Vanilla Figs with Goat Cheese and Grilled Papaya, Spicy Chocolate Mousse-sweet finishing touches to a perfectly prepared meal. Dedicated to the timeless concept of cooking as an expression of love-an idea that transcends all cultures-Lorena Garcia's New Latin Classics is a delightful book to be shared around the table with family and friends.

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After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru's affinity for bold flavors and signature twists on American favorites, it's no surprise that he has crafted the tastiest recipes ever for this ultimate food trio. Though he doesn't believe in messing with delicious certified Angus chuck (just salt and pepper on the patty-no "meatloaf" burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you've learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby's personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options. After you've mastered the burger, discover Bobby's secrets to cooking up the best French fries-whether they're fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains-as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).With the opening of Bobby's Burger Palace in Lake Grove, New York, on Long Island-and with more locations to come-Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay's Burgers, Fries & Shakes wil

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Arthur Avenue winds its way through the heart of the Bronx. Known to many as the "real Little Italy," the storied Arthur Avenue neighborhood has been home to a vibrantcommunity of Italian-Americans for over a hundred years. Today, this area continues to thrive as visitors and residents stopto buy a fresh, crusty loaf of bread; to enjoy a meal at Mario'sRestaurant; to dawdle for a while at Randazzo's raw bar on a warmsummer afternoon; or to hear Mike's Deli owner Michele Grecobelt out an aria from Rigoletto and spellbind his customers withtales of the Avenue's past. Now, for the first time, the residents of Arthur Avenue inviteyou to experience the magic of their kitchens and share theflavors of their family tables. Passed down through generations, their delicious recipes are time-tested, tried, and true - and readyfor any kitchen. They include: Sicilian Baked Ziti Yankee Stadium Big Boy (The Grecofamily's famous grinder that was rated one of the best in the cityby the New York Times) Osso Buco Olive Ciabatta Italian RicottaCheesecake Cannoli and more The Arthur Avenue Cookbook also invites you to savor the memoriesof the neighborhood's most colorful residents, restaurateurs, andshop owners, and those of their families - many of whom havelived in the neighborhood since it first came into being. MeetMario Borgatti, the noodle maker who has been there for morethan eighty-five years. Anthony Artuso, Sr, takes his bakerybusiness so seriously that he went seventeen years without avacation - in part, to ensure that each bride and groom got theperfect wedding cake. And Mike Rella, president of the ArthurAvenue Retail Market, remembers learning English by workingin a butcher shop, where he's now a partner with his uncle PeterServedio. This cookbook also provides a guide to the pastry shops, delis, restaurants, and other famous and lesser-known gems that line Arthur Avenue. Gorgeous photographs, extraordinary characters, and enticing dishes make The Arthur Ave.

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From lessons in cheese-and-brew pairings to sketching a menu for a multi-course, beer-pairing dinner party. [this] excellent, 300-page guide to beer and food is a steal." -Evan S. Benn, Esquire.com Yes, great beer can change your life," writes chef Schuyler Schultz in Beer, Food, and Flavor, an authoritative guide to exploring the diverse array of flavors found in craft beer-and the joys of pairing those flavors with great food to transform everyday meals into culinary events. Expanded and updated for this second edition, featuring new breweries and other recent developments on the world of craft beer, this beautifully illustrated book explores how craft beer can be integrated into the new American food movement, with an emphasis on local and sustainable production. As craft breweries and farm-to-table restaurants continue to gain popularity across the country, this book offers delicious combinations of the best beers and delectable meals and deserts. Armed with the precise tasting techniques and pairing strategies offered inside, participating in the growing craft beer community is now easier than ever. Beer, Food, and Flavor will enable you to learn about the top craft breweries in your region, seek out new beer styles and specialty brews with confidence, create innovative menus, and pair craft beer with fine food, whether at home or while dining out.

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Chef Roberta has lived in India for seventeen years, working in restaurants in Manali where she quickly became the stuff of legend amongst travellers to the region. The Italian food that she serves is light and healthy, and what make her dishes so special are the use of local ingredients and her understanding of the Indian palate, which she so successfully combines with her own culinary upbringing in Naples, where spice and fresh ingredients play a huge role. Now, in Cooking Italian Food in India, Roberta has put together the recipes that make her restaurant such a success. The book combines a range of appetisers, soups, sauces, main dishes and desserts. It also includes her tips on how to use herbs, choosing the right pasta for a sauce, and the best wine to pair with your dish. A fabulous, easy-to-follow guide to making Italian food in India.

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From the New York Times bestselling author of America's Most Wanted Recipes comes more copycat recipes from your family's favorite restaurants-with fewer calories! Ron Douglas has wowed home cooks across the country by uncovering the best recipes from hundreds of popular restaurants, including Applebee's, California Pizza Kitchen, Chili's, Olive Garden, P.F. Chang's, and T.G.I. Friday's. America's Most Wanted Recipes Without the Guilt once again features delicious restaurant meals that can be enjoyed at home. But with the help of registered dietician and nutrition expert Mary M. Franz, Ron has created more than 150 amazing reduced-calorie versions. Take Bahama Breeze's Jamaican Jerk Grilled Chicken, which usually contains approximately 960 calories. By using boneless, skinless chicken breasts, the entire family can enjoy generous, flavorful half-pound servings and save 590 calories. Or how about Dave and Buster's Steak Fajita Salad? A restaurant portion contains a whopping 1,408 calories per serving, but Ron's home-cooked version has 489. And for dessert? Macaroni Grill's Reese's Peanut Butter Cake has 635 calories per slice. Home cooks can easily trim that calorie count down to 435. Ron will show you how! Each recipe includes nutritional details, the number of calories you will save, and easy tips on how to prepare your favorite restaurant food without feeling the guilt. The book also features a section on restaurant alternatives, as well as a nutritional guide detailing the overall dos and don'ts when it comes to healthy eating. Experience the pleasure and satisfaction of cooking fun, delicious food for your family while also keeping them fit! Watch your wallet get fat and your tummy get flat!

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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.

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A hilariously funny cookbook-cum-how-I-did-it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty-seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on-the-job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants-Ápizz and Peasant-and is one of the city's most-talked-about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen-and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step-by-step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding

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For sharp-tongued food critic Miranda Wake, the chance to spend a month in Adam Temple's kitchen to write an exposé is a journalistic dream come true. Surely Miranda can find a way to cut the hotshot chef down to size once she learns what really goes on at his trendy Manhattan restaurant. But she never expected Adam to find out her most embarrassing secret: she has no idea how to cook. Adam's not about to have his reputation burned by a critic who doesn't even know the difference between poaching and paring. He'll just have to give the tempting redhead a few private lessons of his own-teaching her what it means to cook with passion…and doing more with his hands than simply preparing sumptuous food.

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Family-style dining is back in style and has been re-imagined by one of the most prominent chefs in Hawaii, James Beard Award nominee Beverly Gannon. On the road to Haleakala, Maui's most famous dormant volcano, is one of the island's favorite destinations-where a laid-back atmosphere and top-flight menu welcome both residents and tourists. Developed from the restaurant's ever-popular repertoire, this all-new recipe collection is scaled for sit-down family suppers, lunches, and brunches, with built-in expandability for impromptu gatherings or full-on entertaining. Ingredient substitutions are included to help move dishes from the kitchen to the table with ease, and leftovers are skillfully adapted into future meals. Recipes are organized by the days of the week, based on a schedule Gannon's mother used, and are interwoven with charming family anecdotes. "Even if you're not from the islands, the vibrant flavors will awaken your senses." -Food Network"Just like its chef, [the] Hali'imaile General Store is warm, charming, and inviting. What better atmosphere to enjoy the wonderful array of creative dishes? Dining at the store definitely adds one more reason to visit paradise." -Nobu MatsuhisaFrom the Hardcover edition.

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Once upon a blue moose, there was a little restaurant at the edge of the big woods. Mr. Breton was happy running the restaurant. He liked to cook, but he didn't like it much when winter came and the north wind blew and froze everything solid. Then one day a blue moose, who also didn't like the cold, came to his door and asked to come in. Mr. Breton said sure, and served the moose some clam chowder. The moose liked the soup, and decided to stay. From that time on, things at the restaurant began to hum. Join the Blue Moose in this hilarious collection of three short novels as he learns to wait tables, writes a novel, goes to Hollywood, solves a mystery, and makes you laugh even in the dark of the cold woods. Includes new wacky but true moose facts! From the Trade Paperback edition.

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Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this "fourplay," or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny's seasonal creations-four mini desserts in a quartet of complementary flavors and textures-are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected-chocolate, strawberries, and cinnamon-with the unexpected-chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their o

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Cleanse your body and mind - safely and naturally We live in an increasingly toxic world. Every day, we take toxins into our bodies through the food we eat, water we drink, and air we breathe. With the expert guidance of Detox Diets For Dummies, you'll discover safe, natural methods to expel toxins from your system! Find simple suggestions for decreasing toxins in your body by changing the way you shop for food, cook, eat, and exercise. Get to the bottom of natural detoxification - find out what toxins you're exposed to, how they can harm you, and why detoxification is essential for good health Eliminate common toxins - live a healthy, happy life by ridding your body of common toxins including natural and man-made chemicals, heavy metals, medications, insecticides, bacteria, viruses, and microbes Work toward a detoxified life - get started on a detoxification regimen and learn how to dodge toxic-filled foods in the grocery store and at restaurants Enhance wellness through detoxification - discover how toxins affect your immune system, your energy levels, and other aspects of your health and how detoxification can keep you in top-notch shape Maintain healthy detoxification habits - learn how to eat for optimum health every day, buy quality supplements, tap into the benefits of sauna, and more Open the book and find: A quiz that helps you pinpoint your current toxicity What detoxification can do for you The best foods for a toxin-free pantry Tips for buying high-quality supplements Advice for finding a doctor geared toward natural remedies The importance of sweating out toxins with exercise or sauna How to reach your ideal weight with a detox diet Recipes for detox dieting success Learn to: Understand your body's natural detox systems Eat foods that lower your toxic

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This vampire has been alone for far too long. As one of the most ancient in the Argeneau clan, Cale Valens has given up on finding a life mate. His friends and family, however, have not. In fact, they believe they've finally found his perfect match. Getting them together, however, requires one little white lie. Alexandra Willan is in a panic. Her restaurant is due to open in two weeks, but her chef just walked out. Then a highly recommended replacement arrives, an impossibly handsome culinary genius who sends electric tingles racing through her body. Except he can't cook. In fact, Cale hasn't eaten real food in two thousand years. Yet he's determined to prove to Alex his prowess in the kitchen. and elsewhere. Because never has he hungered so for any mortal woman. And not just for a taste of her, but for the whole delicious feast!

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