Contains a long essay on French cuisine and offers background stories and sketches of recipes. This book starts with a short essay on each of the major culinary regions of France. It consists of chapters on cuisine by type of dish such as: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, and others.

Talks about school dinners and family meals . This book takes a look at how to get the most out of your kitchen without spending too much money on making it work. It also reveals the world's most-loved food from a global website survey, and includes the top ten dishes that families love to eat together.

From appetizers to desserts, this cookbook contains more than 500 recipes. It features a chapter on holiday baking around the world and nutrition information - including trans fats. It includes the Weight Watchers FlexPoints Weight Loss Plan - a simple, flexible way to achieve weight-loss goals without giving up favorite foods.

A guide for people who love great food and want to cook. It's packed advice as well as over 100 recipes from the cookery course and the restaurant. It guides you through different cooking methods - from poaching and boiling, to char-grilling and pot-roasting.

One hundred and fifty recipes are presented in this cookbook, many of them unique to the author's restaurant, such as lobster-filled crepes with a carrot-emulsion sauce, topped with a pea-shoot salad dressed lightly with lemon-infused oil, to name one of the simpler ones!

A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts.

Tells the story of Ben & Jerry's ice cream company, and shares recipes for chocolate, fruit, and other flavors of ice cream, sorbets, sundaes, and sauces.

This culinary guide collects the results of the authors' travels through Asia's southern nations. Recipes, cooking techniques, stories and photographs have been collated from various countries including: Tibet; Burma; Vietnam; Cambodia; Laos; and Thailand.

What shall we have for dinner? Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? We can eat what nature has to offer, but deciding what we should eat stirs anxiety. This work traces the origin of what is consumed and the implications of it for us and our planet.

Featuring fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and easy, delicious meals, this title offers solution to eating well when time is short.

Shows us how to put food back at the centre of the political and family agenda. This title is part memoir, part journalistic investigation, and is full of original recipes.

Here, Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens, and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, including old-fashioned spiced buns, buns, pancakes, and muffins.

Steve Raichlen has gone 150,000 miles, across five continents, to discover the world's best barbecue grilled food. This cookbook has 500 recipes, and is a celebration of smoke, secret sauces, summer afternoon cookouts, and all things connected with the barbecue.

Written with the time sensitivities of modern life in mind, this is a collection of 90 recipes - like Green Chile Chicken Tacos, Chipotle Steak with Black Beans - that meet three criteria for everyday food: most need less than 30 minutes' involvement; they have the fresh taste of simple preparations; and they are nutritionally balanced meals.

From the internationally acclaimed author Isabel Allende, comes a magical, fascinating book exploring the intimate relationship between food and sex.

The essential guide to mastering the art of vegan cooking

Following the success of 'Real Food' and 'Appetite', this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, 'Toast'.

In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history into an accessible resource.