These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time.

Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant.

. . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner.

A guide to growing and using vegetables and herbs includes valuable tips on garden construction, gardening techniques, harvesting, and cooking techniques.

Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at ...

From appetizers like Artichoke Bambolinis, to soups and salads such as Asparagus Soup with Crispy Prosciutto and Sicilian Olive Salad, and from entrees like Truffled Macaroni and Cheese and Osso Buco Milanese, to desserts like Tartufo and ...

Tucked inside are humorous stories and plenty of wit and wisdom from Lucy's own kitchen. The book features party menus, Buffett family favorites, and lots of telling it like it is.

'Kitchens' takes the reader into the robust, overheated, backstage world of the contemporary restaurant. In this portrait of the real lives of kitchen workers, the author brings their experiences, challenges, and satisfactions to life.

Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic ...