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| Strawberry Shortcake Murder |
| Strawberry Shortcake Murder |
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| Feast |
2005 James Beard Award Nominee - Entertaining and Special Occasions The domestic goddess dishes up her favorite foods for entertaining year-round with family and friends. Nigella Lawson, Gourmet magazine's It Girl, New York Times Dining In columnist, and bestselling cookbook author, is celebrating life -- and you're invited. Feast, Nigella's most festive book yet, offers savory, spicy, and delicious recipes for Thanksgiving, Christmas, Hanukah, Eid, New Year's, Passover, Easter gatherings, and any time you want to celebrate food and life. This book is filled with festive recipes, and in it, Nigella offers tips, tricks, and shortcuts that will ensure you dine with ease, style, and fun. Feast also includes some surprising gems, like Nigella's Chocolate Cake Hall of Fame, her best cheeseburger, and even a whole section entitled Fast, full of food to create after you have overindulged. And like her other cookbooks, Feast is a cookbook that will be treasured all year long. Ms. Lawson brings to life the sensual aspects of cooking, helping you understand . . . the pleasure of the journey. --New York Times Vivid and fresh -- we would drive on the left side of the road to get to her molten-chocolate baby cakes. --People |
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| Bouchon |
When Thomas Keller imagined opening a second restaurant in Napa Valley, next door to his French Laundry, he envisioned a place serving food that excited him in a different way from the food at the French Laundry. He craved food that was less complicated, and a place that was more casual, where he could go every night after work. And that was how Bouchon was born. Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants, and the best meals--as most chefs will tell you--don't require the most expensive ingredients or lots of them or lots of steps. The only thing that's required is that you care about all the stages of the process--the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de crème. All the emblematic bistro dishes are here, interpreted and executed as they've never been before. The confit of duck, country-style pâtés, soupe à l'oignon gratinée, steamed mussels, steak frites, gigot d'agneau, all achieve the impossible: They get even better. |
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