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NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
An illustrated cooking book with hundreds of recipes.
Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
A “delightful” (Vanity Fair) collection from the longest-running, most influential book review in America, featuring its best, funniest, strangest, and most memorable coverage over the past 125 years. Since its first issue on October 10, 1896, The New York Times Book Review has brought the world of ideas to the reading public. It is the publication where authors have been made, and where readers first encountered the classics that have enriched their lives. Now the editors have curated the Book Review’s dynamic 125-year history, which is essentially the story of modern American letters. Brimming with remarkable reportage and photography, this beautiful book collects interesting reviews, never-before-heard anecdotes about famous writers, and spicy letter exchanges. Here are the first takes on novels we now consider masterpieces, including a long-forgotten pan of Anne of Green Gables and a rave of Mrs. Dalloway, along with reviews and essays by Langston Hughes, Eudora Welty, James Baldwin, Nora Ephron, and more. With scores of stunning vintage photographs, many of them sourced from the Times’s own archive, readers will discover how literary tastes have shifted through the years—and how the Book Review’s coverage has shaped so much of what we read today.