Книги. Художественная литература. Учебники и пособия.

Monisha Bharadwaj

Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and inspiring recipes of India have yet to be discovered by many Western kitchens. Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.

Paula Wolfert

Winner of the International Association of Culinary Professionals Cookbook Award "A soothing balm for our frantic and fast–paced lives. Paula Wolfert inspires us to focus on the art of cooking and the sensual pleasures it evokes. With recipes thoughtfully chosen and recorded, she deftly allows this vibrant cuisine to shine." –Thomas Keller, chef/owner of The French Laundry "Paula is one of the world?s foremost authorities on Mediterranean cuisine, a culinary adventurer who has researched food at its roots for 30 years and–more than anything–a champion of the home cook." –Dana Cowin, Editor–in–Chief, Food & Wine "A wonderful and provocative book researched in Paula Wolfert?s inimitable way. The recipes excite me and make me want to add them to the menu at Chez Panisse." –Alice Waters, owner of Chez Panisse Savor the delights of the Mediterranean table with this exciting collection of dishes for the adventurous cook, from renowned food writer Paula Wolfert....

Fran McCullough, Molly Stevens

The Best of the Best from the Last Decade Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best. In...

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Rick Tramonto, Mary Goodbody, Belinda Chang

Rick Tramonto, one of America's most renowned and award-winning chefs and author of Amuse-Bouche, among other titles, now has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. The little plates in Fantastico! are all tempting, tasty dishes that can be mixed and matched for relaxed cooking and dining in true Italian style. Italians have traditionally enjoyed this small-plate way of eating and now Americans have caught on. Increasingly, restaurants specializing in this kind of experience have been opening across the country. With Fantastico! fans of Italian food have the opportunity to reproduce at home the irresistible dishes served at enotecas, osterias, trattorias, pizzerias, and ristorantes throughout Italy, for quick weeknight meals or innovative entertaining. Fantastico! is the ideal source for a stunning array of antipasti, assaggios, salumis, and...

Penelope Casas

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book-with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory. Here are all the appetizer dishes that have long been a tradition in Spanish cuisine-melanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today-dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations. With Spanish cooking at the forefront of today's cuisine, this "exceptional...

Trish Berg

Most families blast through mealtimes en route to the next activity. But The Great American Supper Swap offers today's women an alternative that not only makes mealtimes more fun, but also much more meaningful. Once a week you prepare a meal large enough for your family and another family. In turn, on another day you'll receive a meal from someone else and will have more time to spend with the kids. It's a great way for families to save time and share the joy of family, fellowship, and community!

Harumi Kurihara

Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi's Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions.

Pableaux Johnson

Forget the foie gras and the wine.We're talking about authentic, stick-to-your-ribs football food. Sizzling bratwurst grilled to perfection, the way they like 'em in Wisconsin. Steamy pots of spicy Texas chili and hearty Louisiana gumbo. Maybe some Peanut Butter Buckeyes or a slice of Commodore Chess Pie. All washed down, of course, with one of those great cocktails that Florida and Georgia fans mix up so well.

Giuseppe Orsini

Italian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge. The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as-or possibly even prior to-the Neolithic period. Orsini tells us about the grains that were raised-and eaten-more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone-making our mouths water to hear about them. But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste-and once tasted, you will...