This book is a facsimile reprint and may contain imperfections such as marks, notations, marginalia and flawed pages.

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

With two New York Times best sellers and continued star-status on The Real Housewives of New Jersey, Teresa Giudice has lots more to share with her fans. In this latest book, Teresa provides a detailed program for how she keeps her voluptuous, sexy figure after four kids (and as she approaches 40). The more than 60 recipes in Fabulicious!: Fast&Fit emphasize "skinny": including lessons on playing up veggies and grilled meats, cooking low-calorie Italian favorites, and rules for the five things you MUST cut out (and what to replace them with). But Teresa isn't about deprivation. She loves food— especially pasta and Tiramisu! Teresa proves that you CAN have your skinny jeans and spaghetti too. She tells you exactly how to live La Bella Vita- the "skinny" way.

Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike, both of which feature her fresh, flavorful Italian recipes. For the first time, Giada tackles weeknight cooking, sharing her favorite tips and go-to dishes—all in her vibrant signature style—to get a delicious meal on the table in a flash.  After a full day, Giada, like most parents, wants nothing more than to sit down for a home-cooked dinner with her husband, Todd, and their daughter, Jade. Weeknights with Giada rises to the challenge, delivering soups, sandwiches, pizzas, pastas, and meat and fish dishes that come together quickly as stand-alone main courses—most in half an hour or less: Rustic Vegetable and Polenta Soup, a hearty soul-warming one-pot dish, cooks in under twenty minutes; Lemony White Bean, Tuna, and Arugula Salad is a great meal that’s quickly assembled from pantry and fridge essentials; Spicy Linguini with Clams and Mussels is a fifteen-minute-or-less spectacular pasta; and you can’t beat Grilled Sirloin Steaks with Pepper and Caper Salsa, which are also ready in just fifteen minutes. From inventive breakfast-for-dinner dishes and meatless Monday vegetarian recipes—both weekly traditions in Giada’s house—to picnic sandwiches and hearty salad recipes for reinventing leftovers, Weeknights with Giada reveals every secret in her repertoire. Even the desserts are quick to mix and bake, should a craving—or a last-minute school bake sale—strike. Here is Giada at her most inventive—and at her most laid-back. Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. With gorgeous color photographs and intimate home snapshots of Giada and her family, Weeknights with Giada is a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every home cook.

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.      

What could be sweeter than a life with friendship and food at its center? For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. Welcome to a world where flavors are collected as souvenirs and shared as heirlooms, and where the dishes we create are expressions of our joie de vivre. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. Though her style is largely inspired by her native France, you’ll find a wide array of influences as she brings creative twists to classic recipes—all while remaining effortlessly healthful and balanced. The gluten-free recipes use whole grains like quinoa, millet, buckwheat, and nut flours, lending surprising depth of flavor and nutrients, even to desserts. You’ll taste the best of her adventures abroad from Denmark to New Zealand, her childhood in the French countryside, and the simple wholesomeness of her charmed life at home in Boston. Your mouth will water as Béa recalls the oeufs en cocotte (“baked eggs”) that she ate as a child after collecting fresh eggs from her grandmother’s hen house. Her recipe for this classic dish now includes leeks, spinach, smoked salmon, and cumin. Or try the buttermilk, lemon, and poppyseed pancakes she made every morning in Crete when she was pregnant—they’re now her little daughter Lulu’s favorite. Warm up with a bowl of celeriac, white sweet potato, and apple soup, a dish inspired by a chilly day of horseback riding in New Zealand. You’ll love sharing the saffron-flavored crab and watercress soufflé, a delicious homage to one of her mother’s best-loved Christmas traditions. And since most would agree that “a meal without dessert is like wearing only one shoe,” try the apple, rhubarb, and strawberry nutty crumble, served with vanilla-flavored custard, just the way her husband’s Irish grandfather preferred. Lush styling and photography combined with sweet stories, foodie tidbits, and fresh and original recipes make La Tartine Gourmande perfect for those who love food and the way our lives play around it. This is not just a book about cooking, but a warm invitation to share in the beauty and simple pleasures of a life with food at the heart of it.

In this combination memoir and family cookbook blogger and novelist Kathleen Valentine combines 30 posts from her blog with nearly 400 recipes collected from family and friends. Growing up in a "mostly Pennsylvania Dutch" family she collected and recorded recipes from grandparents, great-grandparents, aunts, cousins, friends, etc. which were combined in the first Valentine Family&Friends Cookbook published in 1981. This was expanded in the 1992 edition and now, in this third edition, nearly 400 recipes combine with essays recording memories of growing up in rural Pennsylvania and photographs from six generations. Essays topics include making sauerkraut and soltz (sultz) (a German pickled meat loaf), toasting marshmallows and catching fireflies, the old-country Christmas traditions of making stollen and visits from Belsnickle, old world ghost stories, their grandmother's quilts, and more. Traditional family recipes include schmarn, panhaas, moultasha, a variety of sausage recipes, hassenpfeffer, and liver dumplings, a wide variety of pickles and relishes, as well as keuchels (a type of fried dough), apple dumplings, and rhubarb crisps and pies. Contemporary recipes from the younger generations of the Valentine family expand the collection with everything from dips and cocktails to chowders, cakes and cookies. Among the more popular recipes first featured on Valentine's blog are:three maple syrup piesapricot-apple crisp with maple creamcaramel peachy-pear pandowdyhoney&white peach piePennsylvania Dutch hot and sour soupThough this collection is a memoir in food of the Valentine family it could be the story of any first, second and third generation immigrant family.

Eat Spaghetti and Still Fit Into Your Skinny JeansTo many of us, "diet" is a four-letter word. And rightfully so. Starving yourself thin or keeping track of each bite like pennies in your checkbook is no way to live. So what's a girl with skinny jean dreams supposed to doTeresa Giudice has the answer. In fact, she was born with it. The first-generation Italian-American mom of four and svelte star of The Real Housewives of New Jersey credits her knockout figure to her Old World upbringing. And now, in her fun, encouraging, and budget-friendly cookbook, she skewers the myth that looking fabulous has to be a chore.In Skinny Italian, she reveals how to: substitute tedious meal plans with simple, flavorful recipeschoose fresh, flavorful ingredients instead of counting caloriesslow down and enjoy a faster metabolismreplace starvation with celebration by adopting an Italian attitude to cooking, eating, and entertaininglove food, love eating, and still love your body afterwardTeresa shows how anyone can master the cornerstones of Italian cuisine. Learn how to make six different tomato sauces from scratch, how to choose and use the right olive oil, and how to prepare over sixty Giudice family recipes straight from Salerno. From Gorgeous Garlic Shrimp to Beautiful Biscotti, you'll want to make these sumptuous recipes again and again. Discover how easy and economical wholesome, homemade cooking can be.Skinny Italian is not a diet book. It's an "eat it and enjoy it" book. Join Teresa and discover how gorgeous can be a sumptuous side effect to living la bella vita.

Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Andoni Aduriz one of its most talented and creative chefs. Mugaritz was recently voted number three in the S. Pellegrino World's 50 Best Restaurant Awards. Aduriz has been called a "genius" by 'Food and Wine Magazine', and "a cult figure among Europe's young avant-garde Chefs." In 'Mugaritz', his first major cookbook, Aduriz reveals for the first time the creative process behind his dishes, wile featuring 70 recipes sure to inspire chefs and food lovers around the world. Anduriz is well known for his interest and knowledge of nature, his embracing of new techniques, and his collaborations; all visible in this beautiful, richly illustrated cookbook. 'Mugaritz' is organized into thematic chapters about the history of the restaurant, it's relationship with nature, the new culinary language that Aduriz has developed, the techniques behind the dishes, and the experience of the guest. Each chapter is illustrated with exclusive Mugaritz archive material, and atmospheric recipe photographs. This is a must have book for anybody interested in fine dining, avant garde cusine, creativity and food culture. 'Mugaritz' will be one of the most talked about cookbooks of the season.