Best French Cooking, Food & Wine

This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking. Praise for Julia Child and Mastering the Art of French Cooking “Julia Child paved the way for Chez Panisse and so many others by demystifying French food and by reconnecting pleasure and delight with cooking and eating at the table. the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.” —Emeril Lagasse, Emeril’s Restaurant. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. By doing so, she greatly expanded the audience for all serious food writers.

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire; • it adapts classical techniques, wherever possible, to modern American conveniences; • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire; Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking , the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable.

From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. There are enough facts, stories, details, and historical anecdotes here to keep anyone engaged, from the casual drinker to the champagne collector. "For Champagne lovers—and all wine lovers—here’s the book that changes everything. With impeccable scholarship and detail, he redefines Champagne as a living, breathing place, one in the midst of glorious transformation. Written in this author's transparent, delicate prose, the effect is like a lazy balloon ride over the whole Champagne landscape, all of its hills and vineyards, and the wonderful people who work them. Peter Liem is a judicious taster and a clear thinker, and I predict that we who love Champagne will wonder how we ever did without this book.” —. Terry Thiese, author and importer "Liem has written a beautiful book, focusing on champagne not as a luxury tipple but as serious wine, expressive of the place where it is grown rather than the lifestyle of the person drinking it."

Explore every centimeter of Paris, from the top of the Eiffel tower to the ancient catacombs below the city: with Rick Steves on your side, Paris can be yours! Rick Steves, author of 21 guidebooks and host of the television series Travels in Europe with Rick Steves, has spent 100 days a year traveling Europe, every year, since 1973.

And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third! Wife of Leonard Goldberg, executive producer of Blue Bloods, Wendy is also the founder of a performing arts summer school in California.

From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies.

You will learn how to make the best dishes in the world in the easiest way possible: using an instant pot. Your success in the kitchen is guaranteed with just 2 simple tools: this great cookbook and an instant pot!

The Complete Air Fryer Cookbook contains: Over 100 Recipes: Choose from a wide range of vegetarian, meat, fish, and poultry meals, including variations on your family’s favorite recipes that adults and kids will love Detailed Nutritional Information: Proving the advantages of air frying Air Frying 101: Handy charts for guiding timing and temperature, plus advice on how to choose the best machine for you. LINDA LARSEN is the author of 28 cookbooks.

Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Her writing on food and travel has appeared in such magazines as The New Yorker, Vanity Fair, Smithsonian, Vogue, Town & Country, New York, and Food & Wine .

Wouldn't you like to have a cooking journal at hand that can provide some awesome and amazing recipes to make for your loved one ? You have the best instant pot recipes ever adjusted for only 2 servings available for you at all time!

From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics. Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Suggested menus also highlight the impact of other cultures on the vast U.S.S.R.: a Russian vodka party features French-inspired pate; an Armenian meze (appetizer) buffet with spiced feta and halvah is closer to the Middle East than the West; and a Passover dinner includes chicken pilaf with apples, raisins and quince, created by Jews of Bukhara, Uzbekistan, who now live in New York.

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).

You will learn how to make the best dishes in the world in the easiest way possible: using an instant pot. Your success in the kitchen is guaranteed with just 2 simple tools: this great cookbook and an instant pot!

With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).

You can now, with Instant Pot Cookbook: The Complete Instant Pot Cookbook - Delicious and Simple Recipes for your Instant Pot Pressure Cooker , a book which gives you all the information about how to get the most from your Instant Pot AND a range of delicious recipes too.

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Ottolenghi's book "Plenty" rose to be a best seller in Britain on its release last year (it appeared here several months ago), and is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. The recipes not only made vegetarian food sexy (note: Ottolenghi wants you to know he loves meat), they also made Western cooks crave Eastern Mediterranean flavors."

Robust meat dishes include Ginger Roast Beef, Braised Beef with Vegetables and Sour Cream, Beef Goulash, Tartar Beefsteak, Mutton with Marjoram, Veal Cutlets with Mushrooms, Stuffed Breast of Veal, Veal Paprika, Roast Pork with Capers, Braised Sweetbreads, and a variety of pates. The Czechs are particularly fond of meals centered around egg dishes and dumplings, for instance Baked Eggs with Chicken Livers, Farina Omelet, Noodle Souffle with Cherries and Nuts, Noodles with Farmer Cheese, Napkin Dumplings, Dumplings with Smoked Meat, and Sour Cream Pancakes.