Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lom
Nothing promises pleasure more readily than the words "freshly baked." And nothing says magnum opus as definitively as Baking with Julia, which offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker's art.
Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.Informati
In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus the distillation of a lifetime of cooking. And she has an important message for Americans today. . .to the health-conscious: make a habit of good
In Julia and Jacques Cooking at Home, two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques P�pin are synonymous with good food, and in these pages they demonstrate techniques (on which the
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as A
Based on Beard's 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sautéing, and grilling to chilling and freezing. With recipes grouped a
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.
