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From A Breton Garden
Brittany's vegetables have long been the jewels in the crown of French cook, and in the hands of Breton-corn chef, Josephine Araldo, the vegetables and fruits of this fruit gastronomical region become the key to an unfettered style of cooking that is a hallmark of French regional cuisine. Illustrated.
Dinner at Our House, and Lunch & Breakfast Too
A personal collection of recipes gathered over 50 years. These recipes reflect Lita Quilici Tognotti's traditional Italian family roots, several years of life in France, decades spent raising a family in Marin County, California, and an unabated passion for cooking and sharing wonderful meals. The book includes her and her family's favorites, drawn from friends, relatives, newspapers, magazines, cookbooks, cooking shows, cooking lessons and other sources. Among friends, relatives and lucky guests, Lita is known for her skills in the kitchen. With this collection, she's passing her very best on to family and friends, and anyone who loves to savor fine food in good company.
Publishing Lives
In Publishing Lives, publishers from 31 independent presses talk about how they came to publishing and why they stayed ( or didn't), the mistakes they made, their relationships with authors, the problems of growth, definitions of success, why they do or do not seek grants, their relationships with distributors, bookstores, New York and Toronto, and each other. More than just a directory, Publishing Lives presents these publishers as the spiritual heirs of the nineteenth-century founders of the great New York houses.
Fish & Shellfish Menus
Presents 27 complete menus by American cooks featuring fish and shellfish.
Seattle Chocolatiers
On the heels of the coffee bean, Seattle is embracing the cocoa bean. There is a long chocolate history here, from the legendary melt-in-your-mouth Frango Mint originally found at the Frederick & Nelson department store to Dilettante's pioneering espresso mocha drinks and truffles and Fran's Chocolates. They paved the way for today's innovative chocolatiers. Seattle's chocolatiers are inventive and provocative, creating bold flavors and colors. They are responding to changing palates, and even changing dietary needs, while remaining dedicated to social justice, sustainability, and stewardship of the land and the people. Home to the nation's first bean-to-bar chocolate factory, Seattle is forever impacting the chocolate industry, educating people on chocolate quality and global responsibility.
Women Chefs
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Sunset
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