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Release Date: September 08, 2009

Release Date: September 08, 2009

Release Date: May 05, 1997

Suddenly Cooking is much more than just a recipe book. It is the quintessential anyone-can-cook book. Here, you will discover all the information you need to kick start your kitchen and make all your favourite meals regardless of your level of experience. Leaving the family home, getting married, becoming a new parent, looking after a sick spouse, finding yourself suddenly single; these are just a few life scenarios that will often require a crash course in cooking. And that´s a daunting task for anyone to face. But it needn´t be an overwhelming one. From now on with the help of this book, you get to determine what you eat instead of life´s circumstances dictating the menu. Of the 120 easy-to-prepare recipes on offer, over two thirds can be made and on the table in under 30 minutes. Each recipe indicates whether it is suitable for a vegetarian diet or gluten free and there are dozens of leftover-makeover ideas to help you make the most of every meal. This book also shows you how to turn your kitchen into a cooking friendly space, and stock up on essential equipment and utensils. There is a comprehensive and fully illustrative guide on how to take the sting out of cooking by learning basic knife skills. And if you can´t tell an eggplant from an aubergine, then the pictorial ingredients dictionary and food name translation chart that spans Australian English, British English and American English, will help you identify all the ingredients used in these recipes and many more. On top of all this, there is advice on how to regulate heat in the kitchen, how to store foods safely and a seasonal food chart to help you know when to buy fruits and vegetables in season, no matter which part of the world you live in. Putting food on the table day after day no longer need be a chore. With Suddenly Cooking you can learn to cook great food without stress - real food made real easy is this book´s motto, and its promise.

If you love grilling and barbecuing then you have to get this book. 77% of all Americans own an outdoor grill, and with more people cooking at home these days, grilling and barbecuing are on the rise. Grilling and BBQ Recipes Anyone Can Learn offers over 1000 recipes all for your grill. Gather your friends for your favorite grilling holiday and search for a favorite recipe or browse through the chapters and give one a try. Now I know what you may be thinking.  "Summers over why would I Grill?"  Well the great thing is with this book you can BBQ all year round!  These recipes can be used anytime with an Indoor Grill.  Think about it anytime grilling made easy. Every barbecue lover has their favorite bottled sauce or rub, but our Sauces and Marinades section will inspire you to make your own from scratch using common pantry staples. Meat is covered in chapters on beef, pork, poultry, and seafood. Put on your grillin' apron and try one of these - * BBQ Flank Steak * BBQ Meat Sauce * Balsamic Pork Chops * Barbecued Pork Kebabs * Barbecued Chicken Salad * Barbecued Turkey Slices * Herb Rub * Homemade Barbecue Sauce * Lobster Tails * Macadamia-Crusted Tuna Another great thing about anytime grilling is it can be healthy.  I have lost over 15lbs. by eating grilled meals.  Whether you're a novice outdoor/indoor cook or an aspiring grill master, this collection of recipes for one of North America's favorite pastimes will be your guide to foolproof grilling and barbecuing.

No other book looks or cooks like this one! Whether you're a novice or seasoned cook, this book is for you. Intro to Cooking:  An 84-page visual guide answers any question you might have about ingredients, tools, and techniques.Skill Level: A skill level icon lets you know if a recipe is easy, easier, or easiest to make.Ask Mom: At the bottom of every recipe you'll find questions you might have about that recipe and a cross-reference to the page with the answer. It's that easy!550+ Recipes: There's everything from the comfort foods you crave (mashed potatoes and mini meat loaves) to the world flavors (Indian curries and Thai-style wraps) you enjoy in restaurants.900+ Color Photos: 600 step-by-step photos show you everything you need to know; 300 finished recipe photos entice you to cook.700+ Tips: Learn from the experts with helpful advice, tips, tricks, and more.

Cookbooks & DVDs - Anyone can cook in the French manner anywhere, " wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how. "Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: - It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselv -

Release Date: September 08, 2009

Release Date: June 30, 2007

No other book looks or cooks like this one! Whether you're a novice or seasoned cook, this book is for you. Intro to Cooking:  An 84-page visual guide answers any question you might have about ingredients, tools, and techniques.Skill Level: A skill level icon lets you know if a recipe is easy, easier, or easiest to make.Ask Mom: At the bottom of every recipe you'll find questions you might have about that recipe and a cross-reference to the page with the answer. It's that easy!550+ Recipes: There's everything from the comfort foods you crave (mashed potatoes and mini meat loaves) to the world flavors (Indian curries and Thai-style wraps) you enjoy in restaurants.900+ Color Photos: 600 step-by-step photos show you everything you need to know; 300 finished recipe photos entice you to cook.700+ Tips: Learn from the experts with helpful advice, tips, tricks, and more.

Anyone can make tea for two-but cooking a balanced, interesting meal of two servings can be a challenge for newlyweds and empty-nesters alike. In this essential cookbook, JoAnna Lund shows how to get the half-used cans and never-ending leftovers out of the refrigerator. This all-new collection includes more than 200 two-portion Healthy Exchanges® recipes for salads, side dishes, entrees, and even traditional big-portion items like soups and desserts. And of course, like all of JoAnna's recipes so beloved by home cooks over the years, every one is quick, tasty, and healthy.

How to Cook for Crohn's and Colitis is a cookbook for anyone who suffers from inflammatory bowel disease (IBD, not to be confused with irritable bowel syndrome) or cooks for someone who has the disease. While there is no known cure for Crohn's disease or ulcerative colitis, their symptoms can be controlled in part by following the dietary guidelines of the American Dietetic Association.Brenda Roscher provides sound nutritional advice and outlines the unique dietary needs of people with IBD, showing how to incorporate this information to make healthy choices about which foods to eat. How to Cook for Crohn's and Colitis also contains informative sidebars on such topics as: Tips on Dining OutOrganic vs. Non-Organic FoodsHow to Read a Nutrition LabelKneading Bread Doughand Tips on Skimming Fat from Broth. It also contains a reading list for anyone who wants to learn more about IBD and nutrition

Release Date: September 20, 2004

As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook - without a single recipe. This book's 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The notes provide explanatory commentary, helpful examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life lessons - about how to bring delight, how to recognise quality, and how to see beauty in simplicity. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of Epicurean excellence, "Notes on Cooking" provides a unique and invaluable apprenticeship.

Does this sound familiar? You got your new Xpress redi set go and start cooking in it. You like it so much that you use it every day. Then one day looking through the recipes that come with it you realize that before you know it you are going to run out. You could join the Recipe Club for $14.95 every 2 months for a handful of recipes. If you sit down and do that math, you would have to spend over $100 and wait almost 24 months to get the amount of recipes we have right here. In one cookbook you get over 550 xpress redi set go recipes for less than the price of TWO Recipe Club Shipments. We have included recipes that range from appetizers to vegetables. I doubt you will find a more complete cookbook for the xpress redi set go. Plus over 50 NEW recipes only included in this book. We even tell you what insert able pan you could use with each recipe. For added convenience the recipes are divided up into sections by food category so you can find the recipe you want quickly. Here are just a few of the recipes you will receive...Bran Muffins, Bacon-Wrapped Stuffed Shrimp, Chicken in Dumplings, Paprika Potatoes, Sausage Tortellini Bake, Garlic Green Beans, Western Omelet, Grilled Smoked Salmon Sandwich, Mushroom Pockets, BBQ Chicken Wraps, Hot Pockets, Almond Joy Cake, Elegant Rosemary Turkey, Apple Pie, Pineapple Upside Down Cake, Turkey Rollatini, Chili Dog Burritos, Simple Thai Curry Basil Shrimp. **WE ARE IN NO WAY AFFILIATED WITH XPRESS REDI SET GO, GT MEDIA, GAIAM AMERICA'S INC, OR CATHY MITCHELL.**

Does this sound familiar? You got your new GT Xpress 101 and start cooking in it. You like it so much that you use it every day. Then one day looking through the recipes that come with it you realize that before you know it you are going to run out. You could join the Recipe Club for $14.95 every 2 months for a handful of recipes. If you sit down and do that math, you would have to spend over $100 and wait almost 24 months to get the amount of recipes we have right here. In one cookbook you get over 500 GT Xpress 101 recipes for less than the price of TWO Recipe Club Shipments. We have included recipes that range from appetizers to vegetables. I doubt you will find a more complete cookbook for the GT Xpress 101. For added convenience the recipes are divided up into sections by food category so you can find the recipe you want quickly. Here are just a few of the recipes you will receive...Bran Muffins, Bacon-Wrapped Stuffed Shrimp, Chicken in Dumplings, Paprika Potatoes, Sausage Tortellini Bake, Garlic Green Beans, Western Omelet, Grilled Smoked Salmon Sandwich, Mushroom Pockets, BBQ Chicken Wraps, Hot Pockets, Almond Joy Cake, Elegant Rosemary Turkey, Apple Pie, Pineapple Upside Down Cake, Turkey Rollatini, Chili Dog Burritos, Simple Thai Curry Basil Shrimp. **WE ARE IN NO WAY AFFILIATED WITH GT XPRESS 101, GT MEDIA, GAIAM AMERICA'S INC, OR CATHY MITCHELL.**

This is the classic cookbook, in its entirety—all 524 recipes. “Anyone can cook in the French manner anywhere, ” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire; • it adapts classical techniques, wherever possible, to modern American conveniences; • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

How to Cook for Crohn's and Colitis is a cookbook for anyone who suffers from inflammatory bowel disease (IBD, not to be confused with irritable bowel syndrome) or cooks for someone who has the disease. While there is no known cure for Crohn's disease or ulcerative colitis, their symptoms can be controlled in part by following the dietary guidelines of the American Dietetic Association and those outlined in Dr. Fred Saibil's Crohn's Disease and Ulcerative Colitis: Everything You Need to Know and by other experts. Brenda Roscher provides sound nutritional advice and outlines the unique dietary needs of people with IBD, showing how to incorporate this information to make healthy choices about which foods to eat. The recipes in How to Cook for Crohn's and Colitis are designed for the home cook, with easy-to-understand directions and ingredients found in local grocery stores. Because they are simple, many of the recipes can be prepared quickly, which makes them convenient for busy cooks. Finally, the recipes are designed with families in mind, to create meals that everyone can enjoy. How to Cook for Crohn's and Colitis also contains informative sidebars on such topics as: Tips on Dining Out, Organic vs. Non-Organic Foods, How to Read a Nutrition Label, Kneading Bread Dough, and Tips on Skimming Fat from Broth. It also contains a reading list for anyone who wants to learn more about IBD and nutrition, plus a comprehensive index. The recipes are organized into the following categories: appetizers, chili-chowders-soups, salads and salad dressings, sandwiches, breads savory and sweet, beef and pork, poultry, fish and seafood, past and sauces, side dishes, condiments and sweets.

So who has time to prepare food these days? We time-starved cooks need recipes that are guaranteed to be --Quick to fix, Easy for anyone to make, whether you're a cook or not, Delicious and satisfying.The solution? Fix-It and Forget-It 5-Ingredient Favorites -- the new member in the multi-million copy Fix-It and Forget-It cookbook series!This smart, new cookbook offers convenience and comfort to anyone faced with a too-full life and hungry people to feed.Gather five or fewer readily available ingredients + your slow cooker + Fix-It and Forget-It 5-Ingredient Favorites -- and you can have --Apricot ChickenLazy LasagnaSweet and Savory BrisketBacon Feta-Stuffed ChickenTortellini with BroccoliUpside-Down Chocolate Pudding CakeBrownies with NutsFix-It and Forget-It 5-Ingredient Favorites, with its more than 700 recipes, can be your new faithful companion. Turn to it for Main Dishes, Meats and Pastas, Vegetables, Soups, Breads, Breakfasts and Brunches, Desserts, Appetizers, Snacks, and Beverages.From New York Times best-selling author Phyllis Pellman Good, who believes that it is possible to do home-cooking and to enjoy the great satisfaction it brings to those who cook and to those who eat.

Anyone can make tea for two-but cooking a balanced, interesting meal of two servings can be a challenge for newlyweds and empty-nesters alike. In this essential cookbook, JoAnna Lund shows how to get the half-used cans and never-ending leftovers out of the refrigerator. This all-new collection includes more than 200 two-portion Healthy Exchanges® recipes for salads, side dishes, entrees, and even traditional big-portion items like soups and desserts. And of course, like all of JoAnna's recipes so beloved by home cooks over the years, every one is quick, tasty, and healthy.

As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook - without a single recipe. This book's 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The notes provide explanatory commentary, helpful examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life lessons - about how to bring delight, how to recognise quality, and how to see beauty in simplicity. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of Epicurean excellence, "Notes on Cooking" provides a unique and invaluable apprenticeship.

This is the classic cookbook, in its entirety—all 524 recipes. “Anyone can cook in the French manner anywhere, ” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire; • it adapts classical techniques, wherever possible, to modern American conveniences; • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

How to Cook for Crohn's and Colitis is a cookbook for anyone who suffers from inflammatory bowel disease (IBD, not to be confused with irritable bowel syndrome) or cooks for someone who has the disease. While there is no known cure for Crohn's disease or ulcerative colitis, their symptoms can be controlled in part by following the dietary guidelines of the American Dietetic Association and those outlined in Dr. Fred Saibil's Crohn's Disease and Ulcerative Colitis: Everything You Need to Know and by other experts. Brenda Roscher provides sound nutritional advice and outlines the unique dietary needs of people with IBD, showing how to incorporate this information to make healthy choices about which foods to eat. The recipes in How to Cook for Crohn's and Colitis are designed for the home cook, with easy-to-understand directions and ingredients found in local grocery stores. Because they are simple, many of the recipes can be prepared quickly, which makes them convenient for busy cooks. Finally, the recipes are designed with families in mind, to create meals that everyone can enjoy. How to Cook for Crohn's and Colitis also contains informative sidebars on such topics as: Tips on Dining Out, Organic vs. Non-Organic Foods, How to Read a Nutrition Label, Kneading Bread Dough, and Tips on Skimming Fat from Broth. It also contains a reading list for anyone who wants to learn more about IBD and nutrition, plus a comprehensive index. The recipes are organized into the following categories: appetizers, chili-chowders-soups, salads and salad dressings, sandwiches, breads savory and sweet, beef and pork, poultry, fish and seafood, past and sauces, side dishes, condiments and sweets.

Praise for the first edition: ‘A surprising book. I’m surprised that it hasn’t been done before, and I’d also be surprised if anyone did it better.’– Roger Cook, The Cook Report, Central Television ‘A book that no aspiring student of the subject can do without.’ – Jon Snow, Channel 4 News Investigative journalism has helped bring down governments, imprison politicians, trigger legislation, reveal miscarriages of justice and shame corporations. Even today, when much of the media colludes with power and when viciousness and sensationalism are staples of formerly high-minded media, investigative journalists can stand up for the powerless, the exploited, the truth. Investigative Journalism provides an unrivalled introduction to this vital part of our social life: its origins, the men and women who established its norms and its achievements in the last decades. Two chapters describe the relationships with the law, bringing us up to date, and others deal with the professional techniques, the sociology and the teaching of investigative journalism. A further new chapter examines the influence of the blogosphere on investigative journalism. The case studies of the first edition have been supplemented by new chapters: the investigators and methods which revealed the subcontracting of the torture of Iraqi prisoners; how the murder of Stephen Lawrence was treated in the Daily Mail; the tabloids and their investigations; BBC Panorama.

"I love my mom and I'm a good cook, and still I can't help wishing that Emily Franklin would adopt me--or maybe send me a care package. But at least I've got her recipes now. And this book, which is the perfect mix of heartwarming and mouthwatering. Yum." --Catherine Newman, author of Waiting for Birdy"Emily Franklin's Too Many Cooks is a boon for anyone trying to cook healthy simple meals for children. It is also great fun for those of us who love to peek at the domestic lives of others. Franklin has a warm, unpretentious voice and appealing recipes that are asking to be tried." --Jenni Ferrari-Adler, author of Alone in the Kitchen with an EggplantHilarious and wise, Too Many Cooks celebrates a year in the family kitchen with one mom, four kids, and a picky pediatrician husband.Emily Franklin's food memoir Too Many Cooks was born of two simple loves: food and children. A foodie and former chef, Franklin wants to pass on her love of food and cooking to her kids; she wants them not only to enjoy what they're eating but to know what they're eating. So, over the course of a year, she introduces her children to new dishes--some exotic, some thrown together with whatever she has in her cabinets--with varying degrees of success. Undaunted by failure ("This tastes like sand!"), Franklin pursues her culinary mission from the heartland of Indiana to the Umbrian countryside. Some meals conjure visions of pleasure while others are utter catastrophes. Along the way, she discovers how a delicious (or even disastrous) meal can bring families together and feed the soul.As Franklin chronicles her family's year around the kitchen table, season by season, she shares original recipes. From comfort, kid-friendly food like Mummy Nuggets, to the more adventurous Saffron Fish Chowder, to food made on the fly like Orange-Oaty-I-Don't-Know Cookies, each recipe follows a charming or bittersweet or laugh-out-loud anecdote that captures the chaos of cooking for four young kids.Franklin seasons her stories with how-I-did-it advice on cooking and parenting that makes this such a delightful and inspiring read. And with more than 100 simple, mouthwatering dishes, Too Many Cooks is a happy mix of recipes, memories, and good storytelling.

Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking.In the long-awaited CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook -- a cook who is in control.CookWise is a different kind of cookbook. There are over 230 outstanding recipes -- from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse -- but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences.Among the recipes you'll also find some surprises. Don't be afraid of a vinaigrette prepared without vinegar or a high-egg-white, crisp pâte â choux. Many of the concepts used here are Shirley's own. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll.CookWise covers everything from the rise and fall of cakes, through unscrambling the powers of eggs and why red cabbage turns blue during cooking but red peppers don't, to the essential role of crystals in making fudge. Want to learn about what makes a crust flaky? Try the Big-Chunk Fresh Apple Pie in Flaky cheese Crust. Discover for yourself what brining does to poultry in Juicy Roast Chicken.No matter what your cooking level, you'll find CookWise a revelation. Different people will use CookWise in different ways:Home cooks will value CookWise as a collection of extraordinarily good recipes.The busy chef can use CookWise as a reference book to look up and solve problems. Major headings are shown in the Contents and 42 At-a-Glance summary charts make problem solving quick and easyBeginning cooks can use CookWise as a howto book with easy-to-follow recipes that produce dishes looking and tasting like the work of an experienced chef.Food writers and test-kitchen chefs who are developing recipes can find the formulas and tips for successful recipes, Anyone who wants to improve a recipe can use CookWise as a guide. Here is how to make cakes moister, a pate A choux drier and crisper, a dish lighter or darker in color; how to make muffins peak better, cookies spread less, or a roast chicken juicier.Everyone who cooks needs to be able to spot bad recipes and save the time, money, and frustration that they cause. Many of the At-a-Glance charts point out specific problems.CookWise is not only informative, it's engrossing, and many sections react like a mystery story. The knowledge you gain from its pages will transform you, too, into a food sleuth, an informed and assured cook who can track down why sauces curdle or why the muffins were dry -- a cook who will never prepare a failed recipe again!

"I love my mom and I'm a good cook, and still I can't help wishing that Emily Franklin would adopt me--or maybe send me a care package. But at least I've got her recipes now. And this book, which is the perfect mix of heartwarming and mouthwatering. Yum." --Catherine Newman, author of Waiting for Birdy "Emily Franklin's Too Many Cooks is a boon for anyone trying to cook healthy simple meals for children. It is also great fun for those of us who love to peek at the domestic lives of others. Franklin has a warm, unpretentious voice and appealing recipes that are asking to be tried." --Jenni Ferrari-Adler, author of Alone in the Kitchen with an Eggplant Hilarious and wise, Too Many Cooks celebrates a year in the family kitchen with one mom, four kids, and a picky pediatrician husband. Emily Franklin's food memoir Too Many Cooks was born of two simple loves: food and children. A foodie and former chef, Franklin wants to pass on her love of food and cooking to her kids; she wants them not only to enjoy what they're eating but to know what they're eating. So, over the course of a year, she introduces her children to new dishes--some exotic, some thrown together with whatever she has in her cabinets--with varying degrees of success. Undaunted by failure ("This tastes like sand!"), Franklin pursues her culinary mission from the heartland of Indiana to the Umbrian countryside. Some meals conjure visions of pleasure while others are utter catastrophes. Along the way, she discovers how a delicious (or even disastrous) meal can bring families together and feed the soul. As Franklin chronicles her family's year around the kitchen table, season by season, she shares original recipes. From comfort, kid-friendly food like Mummy Nuggets, to the more adventurous Saffron Fish Chowder, to food made on the fly like Orange-Oaty-I-Don't-Know Cookies, each recipe follows a charming or bittersweet or laugh-out-loud anecdote that captures the chaos of cooking for four young kids. Franklin seasons her stories with how-I-did-it advice on cooking and parenting that makes this such a delightful and inspiring read. And with more than 100 simple, mouthwatering dishes, Too Many Cooks is a happy mix of recipes, memories, and good storytelling.

The kitchen is an important part of every home, and anyone who spends time in the kitchen can connect with the peace there. Paying attention, being mindful and reverent as we prepare and eat our food, is a key that can unlock the power and create more peace in our lives. Your meals will be tastier and more healthful too. This collection of vegetarian recipes stress the use of seasonal, organic ingredients.

Food has always been a key ingredient on the big screen, yet no book has ever been devoted to recreating the meals served in famous films. Now, for film buffs—and anyone else whose mouth has watered over on-screen culinary delights—there is the delicious Cooking with the Movies: Meals on Reels. Cooking with the Movies recreates featured meals from 14 noted films—including Babette's Feast, Big Night, Chocolat, Goodfellas, Tampopo, Titanic, and Tortilla Soup—that span a wide range of cuisines and cultures, from French to Mexican to Japanese. Each chapter provides the menu and full recipes for preparing and cooking the dishes depicted on screen, with photos of how each can be served. Along with precise directions, the authors analyze the importance of the foods served and the context of the meals in the storyline of the film. Illuminated with plot summaries, dialogue from the movies, and, when possible, interviews with actors or directors, Cooking with the Movies provides fascinating behind-the-scenes insights for "foodies" and film buffs alike. More information is available at www.cookingwiththemovies.com.

Great Food Made SimpleHere's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.Praise for How to Cook Everything by Mark Bittman:"In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."-- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."-- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges"Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."-- Jacques Pepin, chef, cookbook author, and host of his own PBS television series"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."-- John Willoughby and Chris Schlesinger, coauthors of License to Grill