Gathers international-style recipes for appetizers, soups, salads, main dishes, and sauces that feature shrimp

The Ubiquitous Shrimp: From Simple to Exotic, from Feasts to Snacks, All the Wonderful Ways to Savor America's Favorite Seafood

Cookbooks, Food & Wine

Choate, Judith

Baking

Little,Brown & Co

One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day. A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook.

David Burke's New American Classics: Brilliant Variations on Traditional Dishes for Everyday Dining, Entertaining, and Second Day Meals

Burke, David

Regional & International

KNOPF

A labor of love from one of the most celebrated chefs in the business, Don Pintabona’s The Shared Table is a cookbook designed for casual dining with family and friends. With its focus on cooking and community, The Shared Table takes us on a culinary adventure. Recipes correspond to chapters of Pintabona’s life and are infused with his recollections, from his earliest days in the kitchen, frying meatballs with his Italian relatives; to his festive block parties in Brooklyn; to his travels, whether to the front of the restaurant range or to a remote locale in search of new ideas and flavors. Pintabona writes about the hospitality he’s received and about how food plays a vital role in bringing people together in harmony and friendship, something he pondered deeply while serving food to workers at the World Trade Center site in the aftermath of September 11. Here he shares those reflections of how a community can demonstrate the best of the human spirit. Along the way, Pintabona invites us into the kitchen to create a stunning array of dishes, both simple and exotic. Among them are Thai Shrimp Toasts; Hearty Lentil and Tomato Soup; Grilled Asparagus with Basil-Orange Vinaigrette; Four-Cheese Mac and Cheez; Roast Chicken with Potatoes and Mushy Peas; and Turkey Meat Loaf with Cranberry Glaze. Pintabona also provides the secrets to a variety of sauces, including Nana’s Fresh Marinara Sauce, Ginger Plum Sauce, and Yellow Curry Sauce. His remarkable desserts include Tarte au Chocolat, Sweet Asian Plums, and Ricotta Cookies. Brimming with striking food and travel photographs and with family snapshots, this heartfelt cookbook inspires us to prepare meals for gatherings of those we love–and exemplifies the unshakable bonds forged when food is shared at the table.

The Shared Table: Cooking with Spirit for Family and Friends

Pintabona, Don

Random House]

Instructions for projects made from paper, tin, pasta, and seed and other materials found around the house.

Scrapcraft; 50 easy-to-make handicraft projects,

DOUBLEDAY

Random House Value Publishing

Offers recipes for spicy foods, ranging from appetizers and soups through main courses and desserts, from the cuisines of Mexico, China, India, Africa, and the Caribbean

Hot!

Cooking Education & Reference

Crown

Meat &amp; Potatoes: Home-cooked favorites from perfect pot roast to chocolate cream pie

Meat & Potatoes: Home-cooked favorites from perfect pot roast to chocolate cream pie

Cooking by Ingredient

Simon&Schuster

Collects bean-inspired recipes ranging from Boston baked beans to bean cakes with caviar and creme fraiche

The Bean Cookbook: A Celebration of the Delicious Legume from Hoppin' John to Simple Cassoulet (American Kitchen Classics)

Provides recipes for pastry crusts, crumb crusts, toppings, meat, poultry, seafood and vegetable pies, and dessert pies, tarts, turnovers, and dumplings

The GREAT AMERICAN PIE BOOK: VOLUME III OF THE NEW AMERICAN CLASSIC SERIES (American Kitchen Classics)

S7B Hardcover with beautiful glossy dust jacket.1996 128p.9.25x9.25x0.60 TIME - PROVEN RECIPES FROM MEAT LOAF TO BAKING POWDER BISCUITS.

Meat & Potatoes: Home-Cooked Favorites

Smithmark Pub.

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Books by Choate, Judith