Product Description: Do things in style, with this essential advice from a real British butler to the rich and famous!   As we know from Downton Abbey, there’s nothing like a butler for properly entertaining a crowd. This is the ultimate guide from the man who knows how it's done, whether you are hosting cocktails for colleagues, afternoon tea with the family, or a full-blown feast for friends...read more

The New York chef offers a compilation of recipes, arranged in menu form, that provide delightful dishes for each season of the year

Product Description: Based on FOOD & WINE's popular monthly column, Market Math starts with 50 everyday ingredients and transforms them into 200 fast, fresh, and delicious weeknight meals.This user-friendly guide is alphabetically organized by ingredient, each accompanied by four to six recipes that showcase its versatility and flavor...read more

Product Description: When life hands you lemons… paint them and then write down the recipes.Aspiring artist Sara Zin turned 30 and hit a wall. She was hungry―starving―to find meaning in her art. Plus, she really wanted a home-cooked meals. Zin didn't know how to make them; she never learned how to cook...read more

Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking

Diana Kennedy is the world's preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country's amazingly diverse and rich foodways. Kennedy's own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy's passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia "cinnamon," botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on "cookbookese," genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.

Presents a collection of essays on the practical aspects of food and eating along with 150 recipes.