MARY GOODBODY

More than any other chef at work today, Michel Nischan creates sophisticated, modern food by embracing the food tenets of the past: Use whats readily available, celebrate variety, respect the land, and eschew waste. Whether its explaining the virtues of secondary meat cuts, which fish are in least danger of overfishing, or how heritage bean and grain varieties help to support biodiversity as well as healthy diets, Sustainably Delicious proves that the most satisfying food comes from a passionate respect for Americas culinary and environmental legacy. Many of the recipes reflect Nischans Midwestern roots and the innate frugality that dictated his familys meals be made with humble, seasonal ingredients. In Nischans confident hands, simple foods such as barley, celery root, and eggs shine. With recipes such as Heirloom Beet Salad with Savory Marshmallows, Tomato Rice Soup with Braised Beef Shanks, and Leg of Pasture-Raised Lamb Stuffed with Chestnuts and Dried Cranberries, Nischans approach to farm table cuisine is anything but precious.

Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto.Osteria means tavern in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicagos north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italiansand Americans.Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Ricks book features recipes for breakfast, lunch, and dinner, as well as for little snacks in between.Breakfast and brunch recipes include omelets, frittatas, pancakes, crepes, and smoothies. Lunch includes salads, soups, pizzas, and simple pasta and meat dishes. Dinner offers everything from bruschetta and antipasto to fish, meat, and braised dishes, pasta, and desserts. There are small plates, too, and numerous antipasti, panini, and crostini. Blood Orange Crepes with Vanilla Mascarpone, Roman-Style Omelets, Ricks Mothers Lasagna, Capellini with Six Summer Tomatoes, Wood-Roasted Mussels in White Wine Sauce, Braised Pork Shanks with Borlotti Beans, Lamb Porterhouse with Salsa Verde, Goat Cheese Scalloped Potatoes, and Italian Chocolate Pudding are just some of the more than 150 intensely flavorful dishes. This is an irresistible collection no true lover of good eating will want to pass up.

Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprisingbut always exquisitethat will inspire home cooks to share these culinary jewels with their guests.Amuse-bouche (pronounced ah-myuz boosh) are today what hors doeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicagos Tru, Rick Tramonto. Amuse-bouche are a favorite of diners at Tru, many of whom come expressly to enjoy the grand amuse"an assortment of four different taste sensations.From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes, Amuse-Bouche enchants as much as an amuse pleases the palate.NOTE: This edition does not include photos.

Choclatique is a chocolate lovers dream. Ed Engoron has traveled to more than 130 countries in search of the best chocolate the world has to offer. From exploring the Amazon jungle to dining at the Grand Palace of Thailand to studying at Paris famed Cordon Bleu, Eds experiences are the inspiration for the amazing chocolate creations in Choclatique.The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner. Choclatique includes recipes for cakes, candies, cookies, custards, hot chocolate, ice cream, milkshakes, muffins, sauces, smoothies, tarts, trifles, waffles, and more. Illustrated with beautiful full-color photography throughout.

In the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavorsand then urge them to break the rules and put their own spin on great meals.Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. Its Grahams simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, hes written Cooking Like a Master Chef, an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion.Grouped by season (without being a strictly seasonal cooking book), Grahams 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructionswith great twists for every palate. Thats because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so oftenonce theyre comfortable with the basicsto stay on their toes and infuse their routine with new excitement and energy. Here youll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits.Its no wonder so many people love Graham and his energetic creativity in the kitchen. With Cooking Like a Master Chef, now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish.