A revised edition of the seminal cookbook furnishes updated renditions of the original 150 recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts, and includes more than sixty new recipes that capture the flavor of traditional and contemporary regional French cooking.

The noted food writer presents a sumptuous treasury of more than 150 authentic recipes with a Mediterranean flair, featuring traditional dishes from North Africa, the Eastern Mediterranean, Italy, Spain, and the South of France that use a slow-cooked, flavorful approach to great food. (view table of contents)

More than two hundred healthy and hearty dishes, such as Red Lentil Fingers, French Walnut Bread, Bluefish with Peas, Couscous with Vanilla Pudding, Spinach Bouillabaisse, and Polenta Lemon Tarts, are included in this collection of unique recipes. Tour.

Two hundred recipes noted for their earthy flavor, richness without heaviness, and new cooking techniques include such delicacies as chesnut salad with walnuts and pancetta

Product Description: This cookbook presents a selection of classic dishes from South West France. The recipes make use of ingredients which the region has in abundance, such as wild mushrooms, truffles, duck, walnuts, chestnuts, hams, cheeses and wines.

Product Description: "When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional. What do I mean by Big Taste? I mean food that is deeply satisfying, and that appeals to all the senses...read more

An anecdotal cookbook featuring the cuisine of the eastern Mediterranean furnishes three hundred recipes--for sauces, breads, soups, main dishes, and more--representing the regional specialties of Turkey, Macedonia, Soviet Georgia, and other locales. $50,000 ad/promo. Tour.

Product Description: In order to compile this book, the author travelled extensively in Morocco talking to ordinary cooks in remote and primitive areas whose knowledge had been handed down through several generations. She ate in every kind of restaurant, from the very simple to the most elaborate, and explored a wide range of the country's cuisine, from the rich menus of court entertaining to humble ingredients and regional dishes...read more

Recipes capture the flavor of traditional and contemporary French cooking (view table of contents)

An introduction to Moroccan cuisine that discusses cooking techniques, and spices and herbs in addition to providing recipes for courses ranging from soups to desserts and beverages

Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking

Recipes and culinary suggestions are arranged according to the key ingredients of Mediterranean cooking, from garlic and oil, olives, and eggplant to cheese, nuts, honey, and fruits