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Posted on Monday, January 23, 2012 3:12 PM
New Cookbook benefits St. Jude & Chefs for Humanity; Celebrity Quotes & recipes available
We
all have a favorite childhood food that immediately conjures up
carefree afternoons, endless days, and feelings of melt-in-your-mouth
pleasure and comfort. Is yours buttered cinnamon toast? Your mama’s
potato salad? After-school English muffin pizzas?
Now,
Nick Katsoris, author of the acclaimed and award-winning children’s
book series featuring Loukoumi the fluffy lamb, has gathered the
favorite childhood recipes of more than 50 celebrities in his
delightfully illustrated new cookbook for children and their families,
LOUKOUMI’S CELEBRITY COOKBOOK. |
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Posted on Friday, November 11, 2011 3:11 PM
A glance at the calendar will show you that the holiday season is
fast approaching. Before you know it, you’ll be counting your blessings
over a generous serving of turkey and gravy, and soon after that,
you’ll be making eggnog toasts and fa-la-la-ing to your heart’s content.
However, if you’re slated to host one of those holiday meals, the task
in front of you might fill you with more dread than holiday cheer. If
that’s the case, you’re not
alone. For those of us who don’t answer to the name “Martha Stewart,”
figuring out who is coming to the table, what to serve, and how to
prepare it can be a daunting task indeed— |
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Posted on Friday, October 28, 2011 11:52 AM
750 Best Appetizers From dips & salsas to spreads & shooters by Judith Finlayson & Jordan Wagman
600 pg / full color / 7x10” / 24 photos / index / 9780778802723 / 27.95 CA, 24.95 US, 16.95 UK / Fall-Winter 2011
The quintessential book of appetizers for any occasion. The holidays are almost upon us, so we thought this would be the perfect time to release an appetizer book. But, not just any appetizer
book. |
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Posted on Thursday, October 13, 2011 10:34 PM
A Complete Cook’s Guide
Kathleen Sloan-McIntosh
The humble potato is a culinary powerhouse — it inspires adventurous and tantalizing fare! No other vegetable—and few foods in general—incites
passion as strongly as the potato. Since the Spaniards first brought
the tasty tuber home from Peru in 1570 (thereby initiating its migration
to the rest of the world), it has been feared, reviled, beloved,
revered and heavily relied upon. A
desert island vegetable if ever there was one, the potato appeals to
all of us, whether it’s served as a traditional comfort dish or used to
create something new and exotic. |
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Posted on Tuesday, October 11, 2011 1:06 PM
The 150 Best Slow Cooker Recipes,10 Anniversary Edition, Coming Out October 30!
The first edition of The 150 Best Slow Cooker Recipes,by Judith Finlayson,has
425,000 copies in print and has been an outstanding success. A lot has
changed since then, from our tastes and interests in healthier food to a
much wider range of slow cookers, so we decided to revisit this
bestseller. The result is a sensational slow cooker book that reflects
today’s home cook. This
updated and revised edition features nearly 100 of your original
favorites, plus an additional 75 new recipes that have been carefully
sourced and selected by the author from some of her previous
bestsellers. |
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Posted on Friday, September 02, 2011 11:48 AM
ONCE
UPON A BRISKET A
Tender and Juicy Love Story, Starring the World’s Favorite Comfort Food A
well-cooked brisket is so meltingly tender and deliciously satisfying that
every country, every community, every culture, every family seems to have a
brisket recipe. Finally, this cross-cultural wonder is getting the love and attention
it deserves:The Brisket
Book: A Love Story with Recipesby Stephanie Pierson (Andrews
McMeel Publishing, $29.99, October 4, 2011). It’s the first and only book
entirely devoted to brisket. |
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Posted on Thursday, September 01, 2011 9:36 PM
DANIEL BOULUD
COCKTAILS & AMUSE-BOUCHES For Her & For Him
By Daniel Boulud and Xavier Herit Foreword by Jay McInerney
"Making
cocktails is not complicated. In life as in mixology, it’s all about
balance.
Excess is to be avoided. It takes subtlety and a well-trained
palate to pour just the
right combination of flavors."
— Xavier He Do you prefer your drinks shaken, not stirred... how a cocktail should always be made?
World-renowned
chef Daniel Boulud and mixoloigist Xavier Herit are revealing the
best-kept secrets at DANIEL, one of Boulud’s New York City restaurants
in ASSOULINE’s latest Oct/Nov title, |
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