The acclaimed chef and author of Amuse-Bouche shares a collection of more than one hundred simple but tempting recipes for an array of appetizers, hors d'oeuvres, buffet dishes, and snacks representing the best in Italian cuisine, including bruschetta, clams casino, grilled prosciutto wrapped figs, panini, cicchetti, and more. 30,000 first printing.

A treasury of innovative recipes from the executive chef of Chicago's renowned eatery Tru features some of the restaurant's most popular dishes, including hors d'oeuvres, soups, salads, poultry, fish, entrées, side dishes, cheese, and dessert dishes. 25,000 first printing.

The authors translate the European brasserie into a style accessible to any American cook, featuring 180 of their tastiest recipes for such dishes as French Onion Soup with Gruyere and Country Mustard and Chocolate-Almond Biscotti. Original. (view table of contents)

Provides recipes for amuse-bouche, a bite-sized treat that is served before meals, for such amuses as tomato soup with basil, forest mushroom terrine, striped farfalle pasta salad, and smoked salmon parfait with chive oil.

A whimsical and original collection of more than 150 dessert recipes, all organized according to their distinctive flavors, includes such treats as Not Your Usual Lemon Meringue Pie, Blackout Cake, and Strawberry Shortcake with Sour Cream and Brown Sugar. 25,000 first printing. Tour.

Gathers the restaurant's signature recipes (view table of contents)