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 | This is the double volume version of this book. See part number 01487 for the single volume version. Lavish color photographs and detailed text create a virtual travel guide to the special foods and culinary customs of Europe. Thousands of food specialties and hundreds of recipes from England, Scotland, Ireland, Denmark, Norway, Sweden, Finland, Russia, Poland, the Czech Republic, Slovakia, Hungary, Austria, Switzerland, Germany, the Netherlands, Belgium, France, Spain, Portugal, Italy, Greece and Turkey. List Price: $ Price: $49.98   |
 | This is the single volume version of this book. See part number R630 for the double volume version. Lavish color photographs and detailed text create a virtual travel guide to the special foods and culinary customs of Europe. Thousands of food specialties and hundreds of recipes from England, Scotland, Ireland, Denmark, Norway, Sweden, Finland, Russia, Poland, the Czech Republic, Slovakia, Hungary, Austria, Switzerland, Germany, the Netherlands, Belgium, France, Spain, Portugal, Italy, Greece and Turkey. List Price: $ Price: $31.96 |
 | The greatest female chefs in Europe-from the critically acclaimed to the fresh young talents-invite us to discover their universe: from behind-the-scenes in their restaurants to market expeditions and visits to local producers. These thirty chefs include renowned heiresses of European cuisine and others on the cusp of culinary stardom. After showing us around their kitchens, they share the secrets of their incomparable dishes. An impressive quartet of Michelin three-star chefs tops the list: Nadia Santini of the famous Dal Pescatore in Lombardy proposes a tortelli of melted goat cheese and white truffles; Annie Feolde from the Enoteca Pinchiorri in Florence dishes out guitar-string spaghetti with sun dried tomatoes in a sweet-pea sauce; Elena Arzak in San Sebastian serves up recipes with playful names like customs officers with greens, and Luisa Valazza at the Al Sorriso in Piedmont sweetens the finish with a fig fritter and gelato glazed in a blueberry sauce. A duo of two-star French chefs offer sweet and savory: Pastry queen Héléne Darroze dazzles with her dark chocolate biscuit with vanilla-rum ice cream and Anne-Sophie Pic roasts venison medallions with chestnut polenta, saffron-quince jam, and grapes marinated in Marc de l'Hermitage.Chefs to watch-England's Ruth Rogers, Paris' Olympe, and Austria's Johanna Maier-celebrate the freshest products of their native countries. From Italy, France, Spain, and England to Switzerland, Belgium, Luxemburg, Germany, and Austria, these women have reclaimed the world's most prestigious kitchens with a refreshing creativity and dedication to the craft that is leading the hottest trends in international cuisine. Gilles Pudlowski, French food writer and critic, is author of the Le Pudlo restaurant guides. Maurice Rougemont, photographer, has co-authored several lifestyle books. List Price: $ Price: $29.69 |
 | In this book, the complete bread-making process is explored in depth, beginning with the milling of the grains used for bread flours and the different types of leavenings used to raise dough, to working and shaping the dough and the actual baking process. The final chapter is devoted to the decorated and enriched breads made for celebrations and festivals. Throughout, there are recipes for extraordinary breads of all kinds, from traditional and rustic loaves to newer, more innovative ones. Also included are the fascinating stories and experiences of bread enthusiasts worldwide, from professional millers and bakers and four-star chefs to dedicated amateurs and gifted home bakers. This book is inspiring in content, yet practical in its approach. Each of the recipes is clear and easy to follow and is presented alongside dazzling full-color photographs. Both novice bread makers and experienced bakers alike will find much of use in this beautiful book, perhaps even the secret to the perfect loaf. List Price: $ Price: $24.50 |
 | First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind. Now America's best-loved bread-baking authority returns with the 30th anniversary edition of the New Complete Book of Breads, the definitive version of this baking classic. Clayton has written a new introduction, added a glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one. The inviting new design keeps Clayton's explicit, easy-to-follow instructional format and makes the book easy to use. In these pages, home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone. Offering classic recipes while making use of modern kitchen technology, this comprehensive volume is an indispensable reference for the novice or experienced home baker looking to make the best bread with ease. List Price: $ Price: $24.50 |