Random House New Releases - Cooking - International

What's for Dinner? by Curtis Stone

2013-04-09T00:30:00-05:00

What's for Dinner? Delicious Recipes for a Busy Life
Written by Curtis Stone

Hardcover, 320 pages | Ballantine Books | Cooking - Quick & Easy; Cooking - International; Cooking | $35.00 | 978-0-345-54252-6 (0-345-54252-5)

Celebrity chef Curtis Stone, host of Bravo’s hugely popular series Top Chef Masters, knows life can get a little crazy. But as a new dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, Curtis offers both novice cooks and seasoned chefs mouthwatering recipes and easy-to-make meals for every night of the week. And he breaks them down into seven simple categories:

• Motivating Mondays: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad
• Time-Saving Tuesdays: Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette
• One-Pot Wednesdays: Flavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips
• Thrifty Thursdays: Yummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar
• Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint
• Dinner Party Saturdays: Extraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits
• Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce

And don’t forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, What’s for Dinner? will inspire you and bring confidence to your kitchen and happiness to your table.

Praise for What’s for Dinner?

“Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”—People

“Full of simple recipes for every busy night of the week.”—The Kansas City Star

“Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”—The Atlanta Journal-Constitution

“What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”—Milwaukee Journal Sentinel

“Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”—Jenny Rosenstrach, author of Dinner: A Love Story

“A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”—Spry Living

“The book features a ton of delicious recipes organized by a different theme for every day of the week.”—D Magazine

What's for Dinner? by Curtis Stone

2013-04-09T00:30:00-05:00

What's for Dinner? Delicious Recipes for a Busy Life
Written by Curtis Stone

eBook, 320 pages | Ballantine Books | Cooking - Quick & Easy; Cooking - International; Cooking | $15.99 | 978-0-345-54253-3 (0-345-54253-3)

Seven Days, Seven Dinners: A Taste of What's For Dinner? (E-SHORT) by Curtis Stone

2013-02-26T00:30:00-05:00

Seven Days, Seven Dinners: A Taste of What's For Dinner? (E-SHORT)
Written by Curtis Stone

eBook, 20 pages | Ballantine Books | Cooking - Quick & Easy; Cooking - International; Cooking | $1.99 | 978-0-345-54434-6 (0-345-54434-X)

In this exclusive eBook, celebrity chef Curtis Stone, host of Bravo’s hugely popular Top Chef Masters, whips up an entire week’s worth of easy, tasty dinners!

A happy family starts with a home-cooked meal. But the demands of every day life—soccer games, dance recitals, late nights at the office—can present major challenges to getting dinner on the table each night. Curtis Stone’s Seven Days, Seven Dinners provides a week’s worth of delicious, doable dinner recipes. Inspired by his cookbook What’s for Dinner?, each dish is designed to feed a busy life with quick, easy, and affordable meals.

• Motivating Monday: A healthy meal that starts the week off right
• Time-Saving Tuesday: Dinner on the table in 35 minutes
• One-Pot Wednesday: A flavorful dish made in just one skillet, leaving you with less cleanup
• Thrifty Thursday: Feeding your family on a budget gives you more for less
• Five-Ingredient Friday: A simple recipe that’s fun and helps kick off the weekend
• Dinner Party Saturday: An extraordinary dinner to bring out your inner chef
• Family Supper Sunday: A comforting family favorite made with lots of love

Seven Days, Seven Dinners is sure to bring confidence to your kitchen and happiness to your table every night of the week.

Modern Flavors of Arabia by Petrina Tinslay

2012-10-02T00:30:00-05:00

Modern Flavors of Arabia Recipes and Memories from My Middle Eastern Kitchen
Written by Suzanne Husseini
Photographed by Petrina Tinslay

Trade Paperback, 208 pages | Appetite by Random House | Cooking - Middle Eastern; Cooking - Ethnic; Cooking - International | $27.95 | 978-0-449-01561-2 (0-449-01561-0)

Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes.

Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.

Modern Flavors of Arabia by Petrina Tinslay

2012-10-02T00:30:00-05:00

Modern Flavors of Arabia Recipes and Memories from My Middle Eastern Kitchen
Written by Suzanne Husseini
Photographed by Petrina Tinslay

eBook, 208 pages | Appetite by Random House | Cooking - Middle Eastern; Cooking - Ethnic; Cooking - International | $19.99 | 978-0-449-01562-9 (0-449-01562-9)

Made in Spain by Jose Andres

2012-07-24T00:30:00-05:00

Made in Spain Spanish Dishes for the American Kitchen
Written by Jose Andres

eBook, 256 pages | Clarkson Potter | Cooking - Spanish; Cooking - Courses & Dishes; Cooking - International | $18.99 | 978-0-7704-3422-9 (0-7704-3422-3)

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés.

In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.

In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.

The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.

With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

Cindy's Supper Club by Cindy Pawlcyn

2012-05-15T00:30:00-05:00

Cindy's Supper Club Meals from Around the World to Share with Family and Friends
Written by Cindy Pawlcyn

Hardcover, 288 pages | Ten Speed Press | Cooking - American - California Style; Cooking - International; Cooking - Entertaining | $35.00 | 978-1-60774-024-7 (1-60774-024-9)

A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn's informal gatherings.

It's no secret that legions of fans flock to Cindy Pawlcyn's restaurants for her globally influenced signature dishes. What is not so well known is that Cindy has turned her passions for cooking and travel into a popular supper club, where she creates an adventurous menu celebrating a different international cuisine each week. Cindy's Supper Club has become a destination event, presenting a world tasting tour on a plate.

Cindy's Supper Club serves up twenty-five complete menus inspired by Cindy's dinners and featuring more than 125 recipes from the world's greatest food destinations, including Hawaii,Mexico, Brazil, Peru, Austria, Belgium, England, Ireland, Sweden, Norway, France, Greece, Italy, Spain, Hungary, Russia, Georgia, Ethiopia, Morocco, South Africa, Lebanon, Turkey, China, Japan, Korea, India, and Thailand.

"I have had the great pleasure of watching my friend Cindy Pawlcyn shape the Napa Valley into a world-class culinary empire. I am constantly amazed at how she creates her dishes and the final extraordinary flavors that hit the plate. Buy this book as fast as you can. You are in for a wonderful surprise."

MICHAEL CHIARELLO, chef-owner of Bottega Ristorante and author of Bottega

Cindy's Supper Club by Cindy Pawlcyn

2012-05-15T00:30:00-05:00

Cindy's Supper Club Meals from Around the World to Share with Family and Friends
Written by Cindy Pawlcyn

eBook, 288 pages | Ten Speed Press | Cooking - American - California Style; Cooking - International; Cooking - Entertaining | $18.99 | 978-1-60774-207-4 (1-60774-207-1)

A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn’s informal gatherings.

One of the leading female chefs, Cindy Pawlcyn has selected her favorite international recipes in this collection of complete menus from around the globe. A culinary world tour from Turkish Tomato Salad with Sumac to Ethiopian Spiced Red Lentil Stew, Cindy honed her recipes for the home kitchen (shorter ingredients lists, quicker prep time) while still delivering the level of flavor and sophistication she is known for. Including fare from some of the world’s greatest food cities and countries, Cindy’s Supper Club is a top chef’s guide to the best of global cuisine.

Jeffrey Saad's Global Kitchen by Jeffrey Saad

2012-03-20T00:30:00-05:00

Jeffrey Saad's Global Kitchen Recipes Without Borders
Written by Jeffrey Saad

eBook, 260 pages | Ballantine Books | Cooking - International; Cooking - Herbs, Spices, Condiments; Cooking | $16.99 | 978-0-345-53218-3 (0-345-53218-X)

FLAVORS FROM AROUND THE WORLD. NO PASSPORT REQUIRED.

Cilantro and chili peppers are Mexican royalty. Oregano and basil have defined Italian foods for centuries. And nothing recalls the tastes of India more than cumin and coriander. Anything from a plain chicken breast to a fresh-from-the-ocean fillet can be transformed into dozens of different ethnic dishes, and chef Jeffrey Saad is just the person to show you how.

In his cookbook debut, Saad—restaurateur and star of the Cooking Channel’s United Tastes of America—takes you on an international tour to celebrate and savor the flavors of the globe without ever leaving your kitchen.

Journeying through popular culinary hotspots from France, Italy, and Spain to India, Southeast Asia, and the Middle East, Saad breaks down the core spices that define each region’s cuisine and showcases scrumptious recipes inspired by these global palates. In addition to salads, soups, and sandwiches, Jeffrey Saad’s Global Kitchen includes

• tantalizing tapas, from Crustless Sweet Onion and Potato Spanish Tart to Crab Tostadas with Fire-Roasted Chiles and Wild Mushroom Bruschetta with Shaved Parmesan
• healthful—and delicious—vegetarian dishes, including Butternut Squash and Allspice Risotto, White Bean Soup with Rosemary Pesto, and Sweet and Spicy Chinese Long Beans
• a carnivore’s delight, including Smoked Paprika Buttermilk Fried Chicken, Beef Bourguignonne, Pork Chops with Carmelized Apples and Arugula, and Jeffrey’s signature Harissa Steak Sandwich (featured on The Next Food Network Star)
• fish lovers’ fare, from Lobster Pot Pie and Grilled Tilapia in Spicy Asian Broth to Five-Spice Shrimp Sliders and Turmeric-Grilled Scallop Pitas
• sinful desserts, including Almond-Orange-Chocolate Biscotti and Nutella Crepes
• Plus—sections on extremely delicious tacos and burritos, the bodacious beauty (and versatility) of the egg, and a multitude of pasta pleasures—with mouthwatering color photos throughout

Written with Saad’s showstopping passion for food and seasoned with helpful sidebars and cooking essentials, this easy-to-use recipe guide is a melting pot of culinary wisdom. Whether you like savory or sweet, keeping it mild or kicking up the heat, Jeffrey Saad’s Global Kitchen shows you how to eat globally and cook locally with gourmet-quality results.

From the Trade Paperback edition.

Jeffrey Saad's Global Kitchen by Jeffrey Saad

2012-03-20T00:30:00-05:00

Jeffrey Saad's Global Kitchen Recipes Without Borders
Written by Jeffrey Saad

Trade Paperback, 256 pages | Ballantine Books | Cooking - International; Cooking - Herbs, Spices, Condiments; Cooking | $22.00 | 978-0-345-52836-0 (0-345-52836-0)

The Splendid Table's How to Eat Weekends by Sally Swift

2011-09-20T00:30:00-05:00

The Splendid Table's How to Eat Weekends New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
Written by Lynne Rossetto Kasper and Sally Swift

eBook, 352 pages | Clarkson Potter | Cooking - International; Cooking - Ethnic; Cooking - Gourmet | $20.99 | 978-0-307-95332-2 (0-307-95332-7)

In this enticing follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, host and producer of The Splendid Table public radio show, celebrate Saturday and Sunday—those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way.

In The Splendid Table's How to Eat Weekends, Lynne and Sally take you on escapades for a deeply pleasurable experience. They want you to head to different neighborhoods and markets, gather up ingredients, and embrace new cooking techniques and flavors that will carry over into your everyday meals. They include backstories about the rituals and reasons behind particular dishes (such as why lettuce figures into southern Chinese New Year celebrations) and take you deep into the aromatic aisles of ethnic markets and neighborhoods.

Loyal listeners to The Splendid Table radio show know Lynne and Sally's insatiable curiosity about the intersections between food and life and their belief that what goes into our mouths transcends taste. Their curiosity fires exciting flavors and new takes on dishes we'll want to eat every day of the week.

Here are 100 recipes for weekends, when you can enjoy the journey of cooking rather than just the destination. The recipes are accessible and their directions easy to follow whether you're a rookie or more experienced in the kitchen. Begin a meal with Rice Paper Rolls of Herbs & Shrimp or Mahogany-Glazed Chicken Wings. Try Scandinavian Broth with Scallop–Smoked Salmon Drop Dumplings; Barley Risotto with Saffron, Corn & Chives; or Sichuan-Inspired Pickled Vegetables. Main courses include Yucatán Pork in Banana Leaves; Timbale of Sweet Peppers, Greens & Hominy; and Leg of Lamb with Honey & Moroccan Table Spices.

Readers will also find lots of variations and ideas for leftovers in "Work Night Encores," expert wine pairings, and musings—plus the stories, quips, and history that Splendid Table fans have come to love. The Splendid Table's How to Eat Weekends in an essential addition to any cookbook shelf.

The Splendid Table's How to Eat Weekends by Sally Swift

2011-09-20T00:30:00-05:00

The Splendid Table's How to Eat Weekends New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
Written by Lynne Rossetto Kasper and Sally Swift

Hardcover, 352 pages | Clarkson Potter | Cooking - International; Cooking - Ethnic; Cooking - Gourmet | $35.00 | 978-0-307-59055-8 (0-307-59055-0)

In this enticing James Beard Award-nominated follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, host and producer of The Splendid Table public radio show, celebrate Saturday and Sunday—those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way.

In The Splendid Table's How to Eat Weekends, Lynne and Sally take you on escapades for a deeply pleasurable experience. They want you to head to different neighborhoods and markets, gather up ingredients, and embrace new cooking techniques and flavors that will carry over into your everyday meals. They include backstories about the rituals and reasons behind particular dishes (such as why lettuce figures into southern Chinese New Year celebrations) and take you deep into the aromatic aisles of ethnic markets and neighborhoods.

Loyal listeners to The Splendid Table radio show know Lynne and Sally's insatiable curiosity about the intersections between food and life and their belief that what goes into our mouths transcends taste. Their curiosity fires exciting flavors and new takes on dishes we'll want to eat every day of the week.

Here are 100 recipes for weekends, when you can enjoy the journey of cooking rather than just the destination. The recipes are accessible and their directions easy to follow whether you're a rookie or more experienced in the kitchen. Begin a meal with Rice Paper Rolls of Herbs & Shrimp or Mahogany-Glazed Chicken Wings. Try Scandinavian Broth with Scallop–Smoked Salmon Drop Dumplings; Barley Risotto with Saffron, Corn & Chives; or Sichuan-Inspired Pickled Vegetables. Main courses include Yucatán Pork in Banana Leaves; Timbale of Sweet Peppers, Greens & Hominy; and Leg of Lamb with Honey & Moroccan Table Spices.

Readers will also find lots of variations and ideas for leftovers in "Work Night Encores," expert wine pairings, and musings—plus the stories, quips, and history that Splendid Table fans have come to love. The Splendid Table's How to Eat Weekends in an essential addition to any cookbook shelf.

Eva's Kitchen by Marah Stets

2011-04-05T00:30:00-05:00

Eva's Kitchen Cooking with Love for Family and Friends
Written by Eva Longoria and Marah Stets

Hardcover, 224 pages | Clarkson Potter | Cooking - International; Cooking - American - Southwestern States; Cooking - Mexican | $29.99 | 978-0-307-71933-1 (0-307-71933-2)

Eva Longoria may be most recognized for her role as Desperate Housewives’ saucy Gabrielle Solis, but on her own time, there are few places she would rather be than in the kitchen, cooking the food she loves for her family and friends. Here is the food Eva loves to eat, and the recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home.

Having grown up on a ranch with every meal based on what was in the family fields, Eva believes, like so many of us, that good cooking relies on local, fresh, easy-to-find ingredients. In Eva’s Kitchen, she teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals.

In her first cookbook, Eva welcomes you into her kitchen, offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking. She also shares memories of her Texas ranch upbringing, her very first cooking adventures, vacations overseas, nights in with her girlfriends, and last-minute pre–red carpet meals.

Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy; the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence; kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple; and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi.

With full-color food photographs, intimate portraits of her family and friends, and a glimpse into Eva’s home and her lesser-known domestic side (family first, acting second, she says), Eva’s debut cookbook will entice her loyal fans and inspire home cooks to broaden their culinary horizons and create memorable meals for the people they love.

Eva's Kitchen by Marah Stets

2011-04-05T00:30:00-05:00

Eva's Kitchen Cooking with Love for Family and Friends
Written by Eva Longoria and Marah Stets

eBook, 224 pages | Clarkson Potter | Cooking - International; Cooking - American - Southwestern States; Cooking - Mexican | $16.99 | 978-0-307-95225-7 (0-307-95225-8)

Rainbow Green Live-Food Cuisine by David Wolfe

2011-03-08T00:30:00-05:00

Rainbow Green Live-Food Cuisine
Written by Gabriel Cousens, M.D. and Tree of Life Cafe Chefs
Preface by Eliot Rosen
Foreword by David Wolfe

eBook, 568 pages | North Atlantic Books | Cooking - Methods - Raw Food; Cooking - Natural Foods; Cooking - International | $30.00 | 978-1-58394-326-7 (1-58394-326-9)

Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality.

Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.

The Food Network South Beach Wine & Food Festival Cookbook by Julie Mautner

2010-11-16T00:30:00-05:00

The Food Network South Beach Wine & Food Festival Cookbook Recipes and Behind-the-Scenes Stories from America's Hottest Chefs
Written by Lee Brian Schrager and Julie Mautner
Foreword by Anthony Bourdain

eBook, 256 pages | Clarkson Potter | Cooking - American; Cooking - American - Southern States; Cooking - International | $18.99 | 978-0-307-88542-5 (0-307-88542-9)

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.

Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, with movers and shakers of the food world and an all-star cast of chefs, including Guy Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider stories take readers into the tents, private parties, and the very best events—such as Rachael’s Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village on the beach.

Of course, in the book as at the festival, it’s the amazing food that takes center stage. The tastes and smells of SoBe come alive in 100 tantalizing recipes for Drinks, Starters and Small Plates, Barbecue, Burgers, Comfort and Casual Food, Main Courses, and Desserts, including:

· Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa
· Martha Stewart’s Lobster Roll
· Guy Fieri’s All-Star Sausage Steak Sandwich with Guid’s Pickled Hot Veggies
· Alice Waters’s Grapefruit and Avocado Salad
· Jamie Oliver’s Roasted Carrots and Beets with the Juiciest Pork Chops
· Paula Deen’s Double Chocolate Gooey Butter Cake
· Tom Colicchio’s Caramelized Tomato Tarts
· Rick Bayless’s Brava Steak with Lazy Salsa
· Spike Mendelsohn’s Toasted Marshmallow Shake
· Nigella Lawson’s Caramel Croissant Pudding

With a foreword by Anthony Bourdain and peppered with anecdotes and gorgeous photography of South Beach, the Food Network South Beach Wine & Food Festival Cookbook will transport readers to this exciting celebration Emeril has dubbed “Spring Break for chefs.”

From the Hardcover edition.

Three Sheets by Zane Lamprey

2010-03-16T00:30:00-05:00

Three Sheets Drinking Made Easy! 6 Continents, 15 Countries, 190 Drinks, and 1 Mean Hangover!
Written by Zane Lamprey

Trade Paperback, 288 pages | Villard | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - International | $15.00 | 978-0-345-51158-4 (0-345-51158-1)

Most people have a few drinks to relax after work. For Zane Lamprey, however, having a few (or a few too many) drinks is work. But he’s not complaining. Zane has circled the globe knocking back an endless variety of booze while capturing his imbibing exploits for the cult-hit TV show Three Sheets. And now the Indiana Jones of alcohol consumption has gathered a round of his most amusing adventures, fascinating factoids, and tips for adventurous tipplers into this, the ultimate pub crawler’s memoir. Join him as he ventures, glass in hand, to

• Ireland, where whiskey was invented, drinking is a way of life, and beer is the best medicine
• Tanzania, where the popular “bee brew,” engortorogi, was accidentally discovered by a woman trying to poison her two-timing husband
• Las Vegas, where the scary-to-look-at, tasty-to-sip, and impossible-to-finish-alone Witch Doctor is a better bet than the gaming tables, and a bacon martini is a savory way to wash down Sin City’s famed $777 burger
• Japan, where the celebrated sake is brewed like beer and once featured saliva as a secret ingredient
• Poland, where vodka is the equivalent of America’s apple pie (one of the most popular brands is infused with flakes of gold) and lovers of beer constitute an official political party

Zane also sips champagne in the French region that gave the bubbly its name and heads to Tequila, Mexico to sample the infamous local spirit from the blue agave plant. He also bellies up to bars in Scotland, Jamaica, Argentina, New Zealand, Belgium, St. Martin, South Africa, and Taiwan. Each destination is a new adventure in libation.

Packed with anecdotes, recipes and drinking games, and more hangover remedies than you can shake a swizzle stick at, Three Sheets makes for a delightfully intoxicating cocktail.

Three Sheets by Zane Lamprey

2010-03-16T00:30:00-05:00

Three Sheets Drinking Made Easy! 6 Continents, 15 Countries, 190 Drinks, and 1 Mean Hangover!
Written by Zane Lamprey

eBook, 256 pages | Villard | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - International | $11.99 | 978-0-345-52201-6 (0-345-52201-X)

The Essential Cuisines of Mexico by Diana Kennedy

2009-10-20T00:30:00-05:00

The Essential Cuisines of Mexico
Written by Diana Kennedy

Trade Paperback, 544 pages | Clarkson Potter | Cooking - Mexican; Cooking - Gourmet; Cooking - International | $22.50 | 978-0-307-58772-5 (0-307-58772-X)

More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.

Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is The Essential Cuisines of Mexico.

Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida.

Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.

From the Hardcover edition.

The New Portuguese Table by David Leite

2009-08-18T00:30:00-05:00

The New Portuguese Table Exciting Flavors from Europe's Western Coast
Written by David Leite

Hardcover, 256 pages | Clarkson Potter | Cooking - Portuguese; Cooking - International; Cooking - Courses & Dishes | $32.50 | 978-0-307-39441-5 (0-307-39441-7)

Winner of the IACP 2010 Julia Child Award for First Book

Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways.

In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.

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