The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant.
BUVETTE: The Pleasure of Good Food
BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon.
There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

Winner of the 2014 James Beard Award for Outstanding Chef: the top chef in the country

A traditional Italian meal is one of the most comforting--and delicious--things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world.

The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as:

• Fried Squash Blossoms with Ricotta
• Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
• Mussels al Forno with Salsa Calabrese
• Fennel Sausage, Panna, and Scallion Pizza
• Fresh Ricotta and Egg Ravioli with Brown Butter
• Grilled Quail Wrapped in Pancetta with Sage and Honey
• Sautéed Cavolo Nero
• Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato
• Olive Oil Gelato

In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you'll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton's lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes--both familiar and intricate--easy to follow and hard to resist. It's no wonder it is so difficult to get a table at Mozza--when you're cooking these dishes there will be a line out your door as well.

“Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques.� Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York’s most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano “pure inspiration.�

"Dad's Own" is one-stop shopping, from how to hold a knife...to 150 absolutely terrific recipes. Bob Sloan, who began as a self-taught cook is a professional chef and caterer, knows intimately how to navigate a kitchen - and he covers it all: tools, techniques, ingredients, shopping, timing, and getting a meal on the table, whether a weeknight meat loaf for the kids or a weekend dinner party. He tells Dad how to select the choicest meats and freshest fish; how to read a recipe; why to heat a pan before sauteing the food; and how to organize it all into dinner (or breakfast, or lunch, or pizza night). There are quick lessons on the microwave, the grill, the food processor; tips on everything from chopping to steaming; wine and cheese primers; the four basic potatoes and eight ways to prepare them; perfect lunchbox sandwiches and treats; and throwing the perfect birthday party for a child. And, of course, not just the how of cooking, but the what: Dad's Official Meat Loaf, Cajun Baked Salmon, Stuffed Potatoes with Bacon and Cheese, Caesar Salad, Lamb Shish Kebab, Jambalaya with Shrimp and Chicken, Puffed Pancake, Steak Fajitas, Dad's Own Apple Pie, Chocolate Pudding. As much about attitude as it is about technique, "Dad's Own Cookbook" takes fear out of the kitchen - It's time to make Dad the new hero of the kitchen.