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Brief Description: "Whether mixed with mayonnaise to make a salad or infused in a tomato sauce and served over pasta, tinned fish are an economical and flavorful addition to most...

Brief Description: "When the going gets chilly and daylight is in short supply, the cozy cabin is the place to be. And here is the ultimate companion for cozier, comfier...

Brief Description: "Once called a "vegetable whisperer," Joshua McFadden is now a grain whisperer too. To follow up the smashing success of Six Seasons, with nearly 200,000 books in print...

Brief Description: "Sophisticated, evocative, and delicious, the martini will never go out of style. Appearing in countless movies-for example, any one of the Bond films-it's one of the most popular...

Table of Contents: Introduction Starters Antipasti Chickpea Fritters ( Panelle) Deep-Fried Rice Balls ( Arancine) Ricotta Fritters ( Ricotta Fritta) Fried Seafood ( F ritto Misto di Pesce) Mussel Gratin...

Biographical Note: Marti Buckley is an American writer and chef from Alabama who has resided in northern Spain since 2010. Her definitive book on Basque cuisine, Basque Country, earned her...

Table of Contents: Introduction How to Buy Oysters The Ultimate Guide to Shucking Oyster Knives Sauces for Raw Oysters 20 One-Ingredient Raw Oyster Toppings That Aren't Lemon Juice or Tabasco...

Marc Notes: A Kirsty Melville book.;Includes bibliographical references (p. 632-641) and index. Biographical Note: DAVID THOMPSON is one of Australia's foremost chefs, restaurateurs, and cooking writers. He is also an...

Excerpts: Introduction Keep reading if you want to live.     Call them what you want. Garden gnomes. Lawn ornaments. Little evil outdoor statuary hell-bent on world domination. It doesn’t matter....

Biographical Note: ELIZABETH ANDOH is the American authority on Japanese cuisine. She has made Japan her home since 1967 and divides her time between Tokyo and Osaka, directing a culinary...

Brief Description: "American grilling, Japanese flavors: That's the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a...

Marc Notes: Includes bibliographical references (p. 304-305) and index.;Following the flavor: a bread baker's journey back to whole grains -- From wheat to eat: a tutorial -- The theory and...