One of the nation's great chefs shares his secrets for preparing great pasta and pizza, covering the basics, from sauce preparation to soups, in a savory collection of recipes that emphasize frest tastes, textures, and ingredients. 100,000 first printing. (view table of contents)

Taste-tempting full-color photography complements a rich assortment of delectable all-chocolate, all-American recipes. 25,000 first printing. Tour.

Provides recipes for breads, relishes, sandwich spreads, side dishes, and a variety of formal and informal sandwiches

Demonstrates a selection of new and traditional Italian dishes--soups, salads, meats, pastas, vegetables, breads, and desserts--using easily available ingredients and substitutes

Offers advice on using food processors and provides recipes for a variety of soups, salads, main dishes, and desserts that make full use of the appliance's capabilities