Daughter of fashion icon C. Z. Guest and Winston Frederick Churchill Guest, polo champion and heir to the Phipps steel fortune, Cornelia Guest resisted eating animal products from childhood because of her passion for critters.¿ When her mother became ill, her research compelled her to take the leap to eat cruelty-free. In Cornelia Guest¿s Simple Pleasures, she reveals the secrets of understated elegance she learned from her parents and the family¿s extraordinary friends. Her favorite simple recipes are so delicious, even the most fervent carnivores do not miss the meat, and her tips on entertaining take the stress out of any event. Her ulterior motive is to inspire readers to have fun experimenting with healthy alternatives and to change the way they think about food. She shows readers how to incorporate affordable, cruelty-free eating into their daily lives and how to serve that wholesome food to friends. Organized by season, each section begins with a luscious meal—a light spring lunch of chilled asparagus soup and quinoa salad, an alfresco summer dinner of veggie carpaccio and stuffed squash blossoms, a fall breakfast buffet of pecan waffles, faux buttermilk pancakes, and raspberry muffins, and a cozy winter¿s dinner of shepherd¿s pie with a chocolate tart for dessert. Each season contains recipes for beverages, soups, salads, pasta, side dishes, main courses, and an abundance of desserts that everyone will love. Special sections feature recipes for grains, greens, and beans. Her favorite chefs, doctors, a veterinarian, and other health experts have contributed sidebars with tips, advice, and eye-opening information. Dismissing fussy food and pretention, she believes the key to entertaining well is simplicity. Cornelia Guest¿s Simple Pleasures is filled with advice on how to set a lively and original table, how to bring nature inside, even how to stay calm in the face of entertaining disasters. She shows how a little thought and effort makes it a snap to create a relaxed, warm atmosphere and fabulous food free of animal products that will not only please family and friends but will also allow you to enjoy your own party. Richly illustrated with photographs of personal memorabilia and of Templeton, her legendary home, the book captures the feeling of a well-lived life. Cheerful, colorful, and unpretentious, Simple Pleasures will give readers all they need to know to cook in the most nutritious way possible and to serve it up with great style.
Hardcover, Weinstein Books
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Find cookware, open stock and sets at Target.com! The bright colors and distinctive design of the farberware new traditions aluminum nonstick 14-piece cookware set refresh all the pleasures of cooking. New traditions pairs the time-tested trust and
With grace, humor, and irresistible recipes, the author of Girl Sleuth takes us on her journey as an amateur chef, amateur farmer, and amateur parent Melanie Rehak was always a passionate cook and food lover. Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she¿d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn¿t Jules eat anything, organic or not? Eating for Beginners details the year she spent discovering what how to be an eater and a parent in today¿s increasingly complicated world. She joined the kitchen staff at applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn¿t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald's.) And as we follow her on her quest to find the pleasure in doing the right thing¿and become a better cook in the bargain¿we too will make our peace with food.
Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she didn't know the first thing about cooking when she landed in France.Indeed, when she first arrived in 1948 with her husband, Paul, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever. Julia's unforgettable story unfolds with the spirit so key to her success as as a cook and teacher and writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.
Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts. ¿It was when I was sixteen or seventeen that I decided to be Italian. Not that it was a conscious decision . . . No: I simply felt drawn to Italy,¿ writes Nigella.And so it was that before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian. Indeed, Italian cooking is trademark Nigella: light on touch but robust with flavor. With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods. From pasta and meat to fish, vegetables, and, of course, dolci, this cook¿s tour has something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu is the perfect salve for a winter¿s night, while tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes just minutes to prepare. Meatzza, the favorite at Nigella¿s table, is a meatball mixture pressed into a pan and finished with traditional Margherita ingredients¿or whatever you may have on hand. And the versatile Baby Eggplant with Oregano and Red Onion works beautifully as a starter or side or as dinner sprinkled with ricotta salata or crumbled feta. Here, too, are Green Beans with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and fluffy Mascarpone Mash, Nigella¿s twist on mashed potatoes. Never an afterthought, Nigella¿s low-maintenance ¿sweet things¿ include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few. Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. For example, a stash of sweet vermouth saves you from opening a bottle when you need just a splash. If a recipe calls for the juice of a lemon, Nigella uses the zest, too¿that¿s where its force and fragrance lie. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian. Nigellissima is a love letter to the pleasures of cooking¿and eating¿the way Italians do. With a nod to the traditional but in Nigella¿s trademark style, here are recipes that excite the imagination without stressing the cook.
Now in paperback, the #1 San Francisco Chronicle bestseller that is an enchanting and lyrical look at the life, the traditions, and the cuisine of Tuscany, in the spirit of Peter Mayle's A Year in Provence.Frances Mayes entered a wondrous new world when she began restoring an abandoned villa in the spectacular Tuscan countryside. There were unexpected treasures at every turn: faded frescos beneath the whitewash in her dining room, a vineyard under wildly overgrown brambles in the garden, and, in the nearby hill towns, vibrant markets and delightful people. In Under the Tuscan Sun, she brings the lyrical voice of a poet, the eye of a seasoned traveler, and the discerning palate of a cook and food writer to invite readers to explore the pleasures of Italian life and to feast at her table.
Frances Mayes¿widely published poet, gourmet cook, and travel writer¿opens the door to a wondrous new world when she buys and restores an abandoned villa in the spectacular Tuscan countryside. In evocative language, she brings the reader along as she discovers the beauty and simplicity of life in Italy. Mayes also creates dozens of delicious seasonal recipes from her traditional kitchen and simple garden, all of which she includes in the book. Doing for Tuscany what M.F.K. Fisher and Peter Mayle did for Provence, Mayes writes about the tastes and pleasures of a foreign country with gusto and passion.
Frances Mayes entered a wondrous new world when she began restoring an abandoned villa in the spectacular Tuscan countryside. There were unexpected treasures at every turn: faded frescos beneath the whitewash in her dining room, a vineyard under wildly overgrown brambles in the garden, and, in the nearby hill towns, vibrant markets and delightful people. In Under the Tuscan Sun, she brings the lyrical voice of a poet, the eye of a seasoned traveler, and the discerning palate of a cook and food writer to invite readers to explore the pleasures of Italian life and to feast at her table
Jeanne Lemlin is familiar to a generation of home cooks as a pioneering vegetarian cookbook author whose books¿including the James Beard Award-winning Quick Vegetarian Pleasures¿present accessible, reliable, and flavorful vegetarian recipes. Now, Lemlin returns to the cookbook shelf for the first time in more than ten years with this dramatic reinvention of her first book¿originally published twenty-five years ago as Vegetarian Pleasures: A Menu Cookbook.Simply Satisfying¿s more than 200 seasonal recipes showcase readily available ingredients¿ particularly fresh vegetables, fruits, grains, and beans¿as well as straightforward techniques, global influences, and, most delectably and rewardingly, robust flavors. Here are Baked Macaroni and Cheese with Cauliflower and Jalapeños, Fragrant Vegetable Stew with Corn Dumplings, Leek Timbales with White Wine Sauce, Baked Eggplant Stuffed with Curried Vegetables . . . and for dessert, Raspberry Almond Torte, Rhubarb Cobbler, and Cowboy Cookies. Each inviting dish is simple enough to be part of a weeknight meal and certain to satisfy vegetarians and non-vegetarians alike.Lemlin guides cooks through both everyday and special-occasion cooking by offering 50 menu suggestions, helping new vegetarians avoid the ¿plateful of sides¿ dilemma, and giving seasoned cooks new ideas for entertaining. And she includes personal tips and a chapter on making ¿the basics¿ from scratch.Whether you are a committed vegetarian or an omnivore who enjoys hearty meatless meals, Simply Satisfying may well become your most reliable, trusted source of recipes to make again and again.
Based on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country¿s finest chefs and restaurants, using fresh farmers¿ market ingredients¿with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more. How popular has local and seasonal eating become? As chefs and home cooks have been discovering¿or rediscovering¿anticipating and celebrating ingredients at their seasonal peak is one of life¿s culinary pleasures. Farmers¿ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike. As the holidays approach, enjoy festive and delicious recipes from the country¿s finest chefs and restaurants such as: Zak Pelaccio¿s Oyster Omelette ¿ François Payard¿s Brown Butter Roasted Pears ¿ Balthazar Bakery¿s Ginger Citrus Tea ¿ Jonathan Waxman¿s Pan-Roasted Cauliflower with Anchovy ¿ Frankies Sputino¿s Orechiette with Horseradish and Parmesan ¿ Kurt Gutenbrunner¿s Roast Christmas Goose ¿ Bobby Flay¿s Hoppin¿ John Risotto