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The Bread Tray
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Sandwich Exotica
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Sylvia's Table
Every year children flock to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes from—how to grow it, how to harvest it, and how to use it to prepare great-tasting meals. Now Sylvia’s Table brings these lessons and recipes straight from the farm to your kitchen in a deliciously unique cookbook for families. From Homemade Apple Roll-Ups to Butternut Squash Bread Pudding and from Spinach and Strawberry Salad to Grilled Tamarind Turkey Burgers and Baked Sweet Potato Fries, here are almost two hundred recipes that you and your family will enjoy. Featuring recipes from “the friends of Katchkie Farm”—chefs like Michael Romano of Union Square Cafe and Jonathan Waxman of Barbuto; culinary experts including Food & Wine’s Dana Cowin; cookbook authors Giuliano Bugialli, Rozanne Gold, Deborah Madison, and, Sara Moulton; and many others—this is a family cookbook guaranteed to be loved by cooks (and kids) of all ages.
The Ice Cream Book
A master chef — and one of the founders of Gourmet magazine—introduces the fundamentals of homemade frozen desserts with recipes for hundreds of mouthwatering treats. Louis P. DeGouy presents over 400 tried-and-true recipes for coupes, bombes, frappés, ices, mousses, parfaits, sherbets, and ice creams, including almost 200 ice cream recipes for butterscotch, eggnog, lemon, mocha, peach, peanut, strawberry, vanilla, and other delectable flavors. Most of these recipes can be made with just an ordinary refrigerator-freezer, without the need for special attachments. DeGouy covers the blending of milk and cream, operating a hand freezer or a refrigerator, blanching nuts, preparing fruits, and many other procedures. Each chapter offers several recipes for a different kind of ice cream, accompanied by thorough instructions. And even if you don't care to make your own ice cream, you'll find a wealth of ideas for dressing up frozen desserts, from suggestions for simple sauces to recipes for baked Alaska and ice cream eclairs.
Soup Book
Thick & thin soups, hot & cold soups, soups requiring hours to prepare or just minutes. You name it, it's here: lentil, tomato, black beam oxtail, turtle, onion, beet, so much more. Also garnishes for soups. Nearly 800 recipes.
The Bee Cottage Story
Inspired by Frances Schultz’s popular House Beautiful magazine series on the makeover of her East Hampton house, Bee Cottage, what began as a decorating book evolved into a memoir combining the best elements of both: beautiful photos and a compelling personal story. Schultz taps into what she learned during her renovations of Bee Cottage—determining how each area in the house and garden would be used and furnished—to unravel the question of how a mature, intelligent, successful woman could have made such a mess of her personal life. As she figures out each room over a period of years, Frances finds a new path in life, also a continual process. She comes to learn that, like decorating a home, our lives must adapt to who we are and what we need at different points along the way. The Bee Cottage Story is part memoir, part home decorating guide. Frances discusses the kinds of useful, commonsense design issues that professionals take for granted and the rest of us just may not think of, prompting the reader to examine and discover her own “truth” in decorating—and in her life.
The Bread Book
An invaluable addition to the shelf of any chef with an interest in bread, this book includes over 500 recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones and much more.
The Soup Book
Thick and thin, hot and cold, complex and simple — here are soups for every appetite and occasion. A master chef and co-founder of Gourmet magazine presents more than 700 outstanding recipes for bisques, chowders, consommés, and other soups
The Derrydale Game Cookbook
This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation.
