Here is a collection of recipes that makes entertaining easy for any occasion - whether it's a cocktail hour, a brunch, a dinner party, or an elaborate holiday feast Recipes for Lobster Salad, Tarragon Roasted Chicken, Potato Gratin, and Chocolate Souffle make for an easy-to-make foolproof dinner menu that even complete novices can master; cheat sheets like Ten Quick Hors d'Oeuvres and Five Entree Salads make entertaining a crowd cheaper and easierthan ever; and recipes for high-stakes holiday meals like Roasted Fillet of Beef or Roasted Turkey Parts elevate the classic crowd-pleasers to dishes that guests will rave about for months. Party Food, Holiday Cocktails, and Holiday Cookies, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.

Winner of Best Local Cuisine (Canada) at the 2012 Gourmand World Cookbook Awards The West Coast has an abundance of produce and natural food resources, and some of the most talented and influential chefs in the world. In this colourful cookbook, British Columbia's top restaurateurs, chefs, and foodies share signature dishes that will inspire cooks everywhere. Meet the province's well-known and up-and-coming culinary stars as they reveal recipes and stories from their kitchens. Inspired by the popular television program "Flavours of the West Coast," the cookbook aims to support the farmers, chefs, and food producers who make the local food scene possible. Divided into sections based on region--River and Sea, Forest and Field, Farm Fresh, and City Cuisine--the pages are filled with photos and recipes by talented foodies who all have one thing in common: a love of fresh, locally inspired cuisine and a desire to share that love with the at-home cook.With recipes from Chef Vikram Vij, owner of Vij's Restaurant, Vancouver; Carolyn Herriot, author of "The Zero Mile Diet"; Executive Chef Matthew Batey, Mission Hill Family Estate, Kelowna; Chef Jared Qwustenuxun Williams, Quwutsu'un Centre, Duncan; Chef John Cantin, John's Place, Victoria; and many others.

Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy and the Loire Valley, hunting wild boar, deer and rabbit, they'd return to the village, build a fire and split their prize from barbe a queue (head to tail) for roasting. Today, the French are still great barbecuers, though over the centuries they've refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Recipes include: Pork Burgers with Foie Gras, Steak Tenderloin with Smoky Olives, Choucroute from the Grill and Poires Belle Helene. French Grill features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients and French grilling anecdotes throughout.