. . 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.

The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters ...

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.

Also included are the personal stories behind each menu, and—best of all—each chef’s insider kitchen tools and tips.

The behind-the-scenes story of America’s most famous underground restaurant, featuring more than eighty-eight deceptively simple and unbelievably delicious pan-Asian recipes and dozens of luscious full color photos.

Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives.

Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried ...

In the Ravenous Pig: seasons of Florida chefs/owners James and Julie Petrakis share the secrets behind some of the restaurant's most popular year-round dishes.

This book tells the story of a gourmet restaurant in Helsinki, a restaurant whose kitchen many diners have pronounced to be the best in the city.

Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to ...