"Feast of a Lifetime" is a cookbook written in the form of a biography. As the title implies, the book contains a unique collection of recipes and cooking tips that will assist the culinary enthusiast in preparing a diverse repertoire of fabulous international dishes. The recipes emphasize Italian cooking, as they were accumulated by two generations of Italian women. The narrative tells the story of one of those women, the author's mother, Sara, who faced extraordinary challenges as a young adult. By the age of 25, Sara's mother had passed away, her son had been born with problems, her husband was unfaithful, and she had become the sole caretaker of her paralyzed father. With Sara's courage, combined with her sense of adventure and humor, she overcame those challenges to lead a fascinating life. Sara was lost in a revolution in Baghdad, lived in a haunted house in Brazil, and was later caught in an avalanche in Peru. With these and many other stories, the title of the book takes on a secondary meaning: Sara's lifetime itself was a feast--a feast of experiences.

Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks.

Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.

One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.

Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.

For three generations, "Treasured Polish Recipes for Americans" has been a favorite of cooks and diners who savor and appreciate authentic Polish cuisine." Treasured Polish Recipes for Americans" preserves the integrity and unique qualities of delicious Polish cooking while making it accessible to anyone, even those with no experience preparing Eastern European food.

Craving traditional Polish "Kie basa" or "Kapusta wie a na Kwa no" (sweet sour cabbage), or how about "Kapusta Czarwona" (red cabbage), " ledzie Marynowane" (pickled herring), "Czarnina" (duck soup) with "Kluski," or nearly a dozen varieties of "Pierogi" and" P czki" (fried donuts with filling)? "Treasured Polish Recipes for Americans" includes these recipes and many many more. With almost 500 recipes, every meal and practically every dish is covered, including a multi-course Christmas dinner.

More than just a collection of recipes, "Treasured Polish Recipes for Americans" takes the reader on a tour of Polish culinary customs, dishes, and traditions. It also gives advice on foundational cooking techniques, ingredients, and sauces enabling you to master and improvise your own Polish-style dishes.

Accented with Polish folk art, this timeless cookbook offers a charming and satisfying experience for both your stomach and spirit.

The kitchen has always occupied an important position in Italian culture. It is not only the place where cooking is done, but it's usually the center of most household activity; a place to gather and socialize, a place to bond and reminisce, and of course a place where many great chefs are born. Celebrate....Italian Style, is a collection of recipes and stories about Italian life. With amusing selections, such as "An Italian Wedding," "Neighborhood Watchdogs," "Gramma's Other Half" and "An Italian Christmas and the Tale of the Fishes," this cookbook brings us back to simpler times of tradition and heritage and how friends and family unite through food. This "Coffee Table" cookbook includes 100+ traditional recipes, using readily available ingredients for dishes that are not only easy to create, but even more enjoyable to indulge in. This unique cookbook is divided into 10 different chapters, discussing the celebrations that make up our lives. Through chapters like "Sunday Dinner," "An Italian Christmas," "Old Country Cooking" and "A Feast with your Paisani," this cookbook offers up some excellent recipe selections, while sharing stories from the author's rich heritage. Included in the book are favorites which include: Antipasti Squares, Sunday Gravy, Lasagna, Chicken Saltimboca, Italian Meatloaf, Zuppa di Pesce, Sole Florentine, Braised Artichokes, Zucchini Parmesan, Cannolis, Ricotta Pie and many more.... It is these celebrations that unite us, and it is the food at these occasions that tie us together, creating memories that can last a lifetime.

The James Beard Award–winning author of the New York Times bestseller Mi Cocina is back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.

Chips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there’s so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals—not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.

Rick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You’ll find smashed salsas, like La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec (tomato, habanero, and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.

With over seventy salsa recipes and twenty-four easy meals that offer endless variation, Salsa Daddy shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you’ll learn that salsa isn’t a condiment—it’s a lifestyle.

Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received-and embraced-influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present. Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions Includes contributions from 18 distinguished scholars, librarians, and journalists Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings Suggestions for further reading follow each profile

Do you want to make the best use of your air fryer? Are you looking for tasty recipes yet easy to cook that can work on your air fryer? If yes, then this cookbook is the best book you are looking for.

Packed with a wealth of practical strategies and insightful advice on everything from how you can begin your weight watchers lifestyle to how you can find the right online support group, the secret to eating out without feeling like you have to cheat on your diet, and how you can create lasting, positive change, this book is your all-in-one guide to dieting success.

So if you're looking for a proven, simple way to take charge of your weight, then this is the book for you. Dieting doesn't have to be hard or demotivating - now you can lose weight while still enjoying the foods you love and making dieting fun.

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and first published by Domus, the design and architectural magazine famously directed by Gio Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food. This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The Joy of Cooking and Larousse Gastronomique. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.