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.

“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.�

First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.

"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.

Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from From Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch. This is THE American cookbook you will want to own.