<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout New York Times bestseller Kitchen Confidential.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

<DIV><B>The next best thing to having Mark Bittman in the kitchen with you</B><P>Mark Bittman's highly acclaimed, bestselling book <I>How to Cook Everything</I> is an indispensable guide for any modern cook. With <I>How to Cook Everything The Basics</I> he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.</P><P>1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with <I>How to Cook Everything The Basics</I> is like having Bittman in the kitchen with you.</P><ul><li>This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.</li><li>Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”</li><li>600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”</li><li>Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.</li><li>Tips and variations let cooks hone their skills and be creative.</li></ul></DIV>

<DIV>For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need.<BR /><BR /> In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.<BR /><BR /> Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.<BR /><BR /><I>Essential P</I>é<I>pin</I> spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.<BR /><BR /> In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the <I>essential</I> Pépin.</DIV><DIV> </DIV><DIV> </DIV><DIV><BR />  </DIV>

<b>Soon to be a Netflix series in October 2018!</b><BR> <BR><b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards </b><BR> <BR><b>Named </b><b>one of the Best Books of 2017 by: NPR, BuzzFeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</b><BR> <BR> A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.<BR><BR>In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. <BR> <BR>Echoing Samin’s own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <BR> <BR>Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. <BR> <BR>With a foreword by Michael Pollan.

<b>Boost the Flavor of Everything You Cook!</b><br /><br />Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. <br /><br /><i>Just Add Sauce </i>is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.

<DIV><B>Named a Best Cookbook of the Year by Epicurious</B><BR /><BR /> In <I>Cooking with Loula</I>, Alexandra Stratou invites readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (<I>Kyria</I> means “Mrs.” in Greek), the woman who cooked for three generations of Stratou’s family and who taught her that the secret ingredient in any beloved dish is the spirit the cook brings with her to the kitchen.<BR /><BR /> Many classic dishes are represented here, such as pastitsio and dolmades, as well as inventive, unconventional creations such as a green salad with avocado, apple, and Dijon mustard and a spinach gnocchi in which feta cheese appears alongside Gorgonzola. The nearly 100 recipes are all hearty and unfussy, and organized the way real home cooks think, with chapters for simple, healthful weekday dishes; more languorous Sunday meals; and traditional holiday fare. With hundreds of mouthwatering photographs and whimsical illustrations, this book is truly a gem.</DIV>

Michael Ruhlman’s groundbreaking <I >New York Times</I> bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.<BR><BR>When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. <BR> <BR>Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. <BR> <BR>Ratios are the starting point from which a thousand variations begin. <BR> <BR>Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. <BR> <BR>Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, <I>Ratio</I> is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. <BR> <BR>As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. <I>Ratio</I> provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

<p>Celebrate the joys of a great day in the kitchen and a meal shared with family and friends with this follow-up to the bestselling, IACP Award-winning <em>Twelve Recipes</em>, featuring next level, home-cook-friendly recipes for occasions large and small.</p><p><em>Twelve Recipes</em> provided the basic techniques and recipes for essential home cooking. Now, <em>A Recipe for Cooking</em> takes home cooks to the next level. </p><p>Cal Peternell gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and for a special dinner for two. He organizes the recipes by season to help cooks plan their meals from first bite to last—how a meal should start, what should be the main attraction, what should be served alongside, and how to choose the perfect finish. </p><p>Illustrated with charming color photos and drawings, <em>A Recipes for Cooking</em> offers a range of delicious, easy-to-master fare: Savory Tart with Onions, Olive, and Anchovies; Shredded Zucchini Fritters with Basil Mayonnaise; Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios; Fish and Shellfish Soup; Rolled Pork Loin Roast Stuffed with Olives and Herbs; Lasagna Bolognese; Belgian Endive Gratin with Gruyere and Prosciutto; and a Blood Orange and Buttermilk Tart. Each of Cal's recipes utilizes the freshest, most delicious ingredients of each season.</p><p>Here are meals to share with close family and good friends—to laugh, drink, and cook with—as well as dishes that give you some quiet time in the kitchen, slicing, seasoning, and simmering. With food to make introductions, to commemorate, to celebrate, even, on occasion, to gently instigate, <em>A Recipe for Cooking </em>is Cal Peternell at his wittiest, warmest, and most inspiring.</p>

<DIV><B>James Beard Award Winner: Make-ahead recipes from the Food Network star and <I>New York Times</I>–bestselling author.</B><BR />  <BR /> For those who are always short on time when it comes to cooking, Ellie Krieger is here to help. Her recipes—which include breakfast bakes, soups, salads, casseroles, and more—can all be prepared ahead of time, making putting food on the table that much easier. Each recipe includes instructions for refrigerating and/or freezing as well as storing and reheating directions.<BR />  <BR /> With exciting dishes like the Pumpkin Spice Overnight Oats in Jars and the Herbed Salmon Salad, you’ll be able to have meals ready days in advance. As with her other books, all of Ellie’s recipes are healthy and come complete with nutrition information. But that doesn’t mean they taste like diet food! Just look at the Creamy Tomato Soup, Chicken Enchilada Pie, and Smoky Smothered Pork Chops, to name a few. <I>You Have It Made </I>helps you turn your fridge and freezer into a treasure chest of satisfying, good-for-you, make-ahead meals.<BR />  <BR /> “Makes truly nourishing food more accessible to the average household . . . Trendy superfoods such as chia seeds and farro make appearances, but the majority of recipes hew to more mainstream flavors and ingredients: herbed ham and cheese bread pudding; grilled steak and broccoli salad; and almond-crusted chicken tenders with apricot-mustard dipping sauce. In addition to casseroles and stews, Krieger includes prebaked flat bread and pre-simmered bouillabaisse broth. This well-crafted book provides solid inspiration for better eating.” —<I>Publishers Weekly</I><BR />  </DIV>

<b>A BookPage Best Cookbook of 2015<BR> Winner of the Gourmand International Cookbook Award 2015, Best in the World, Best First Cookbook</b><BR> <BR>A gorgeous, fully illustrated collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family—with a foreword by Michael Pollan.<BR><BR>In <I>The Pollan Family Table</I>, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family’s best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives readers the tools they need to implement the Pollan food philosophy in their everyday lives and to make great, nourishing, delectable meals that bring families back to the table.<BR> <BR>Standouts like Grand Marnier Citrus Roasted Chicken, Crispy Parmesan Zucchini Chips, and Key Lime Pie with Walnut Oatmeal Crust are easy to make yet sophisticated enough to dazzle family and friends. With hundreds of exquisite color photographs, <I>The Pollan Family Table</I> includes the Pollan’s top cooking tips and techniques, time-tested shortcuts, advice for those just starting out and market and pantry lists that make shopping for and preparing dinner stress-free. This instant kitchen classic will help readers create incredible meals and cultivate traditions that improve health, well-being, and family happiness.