Diane Rossen Worthington Bücher

Long considered the bible of California cuisine, Diane Rossen Worthington's classic cookbook is now reissued with an eye-catching new cover. With over 150,000 copies sold, The Cuisine of California remains as fresh and surprising, as simple and spirited as the cooking it extols. Appetizers such as Spicy Lemon Shrimp; soups such as luscious Fennel, Potato, and Leek; entrees such as herb-infused Roast Chicken Stuffed with Goat Cheese and Leeks; desserts such as a refreshing Strawberry Sorbethere are more than 200 recipes that are as at home on the family table as they are at a dinner party. Using time-honored techniques and unexpected (but accessible) ingredients, this beloved cookbook is a paragon of its class, bringing the delicious flavors of California into kitchens everywhere.

Soup is the original comfort food. After all, what could be more satisfying than a purée of butternut squash topped with a dollop of cream? But soup can be refreshing as well—think of a medley of spring vegetables simmered with fresh herbs.Williams-Sonoma Collection Soup offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring soups designed to fit any occasion at any time of year—from a quick and simple meal to an enjoyable lunch in the garden. This beautifully photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.“Just take a look through these pages, and I believe you'll be ready to take out the soup pot!”

Its casual, satisfying, bold, unpretentious-and now available in paperback. American Bistro is the handbook to delicious fare that is defined by fresh, seasonal ingredients and easy techniques such as roasting and grilling. With favorite dishes like her Grilled Lime-Cilantro Chicken with Tomatillo Salsa and irresistible desserts such as her Warm Chocolate Pudding Cakes, Diane Rossen Worthington sets the standard for cooking great meals at home.

From the author of Seriously Simple (more than 70,000 sold) comes another collection of enticing recipes and useful tips that will help make throwing a party just as much fun as attending one. Using straightforward ingredients, minimized prep time, and streamlined cooking techniques, hosts can serve festive meals with ease. Sample menus—organized seasonally for a variety of groups and occasions—and mix-and-match recipes for every course allow cooks of every skill level to make merry year-round. With great advice on everything from stocking a party pantry to setting an elegant table, plus vivid photos that will entice party planners into the kitchen, this book gives everyone a reason to celebrate.

Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90 how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food.