Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay pot cooking is practically foolproof and often fat-free. In The Best of Clay Pot Cooking, Dana Jacobi takes a fresh look at cooking in clay pots and comes up with over 40 easy and delectable recipes, from soups and stews to breads and desserts. Some reflect traditional uses for the clay pot, such as roasting poultry and beef; others are inventive new dishes drawing on ethnic influences -- Chicken Tagine with Green Olives &amp; Preserved Lemon, for example, or Salmon with Ginger &amp; Lime, Shrimp &amp; Ham Jambalaya, Black &amp; White Chipotle Chili, Moroccan Semolina Bread, or Banana Bread Pudding. And all these are prepared with minimum fuss, maximum flavor, and enormous nutritional value.

The Best of Clay Pot Cooking

Cookbooks, Food & Wine

Jacobi, Dana

Cooking Methods

William Morrow Cookbooks

Few foods inspire as passionate a response as garlic. The very word conjures up images of rich and delectable dishes - Italian pasta, Chinese stir-fries, Mediterranean sauces, French everything. Few foods are reputed to, possess such powers - from warding off vampires and the common cold to preventing heart disease. Scientists study it, chefs experiment with it, and the rest of us revel in it.The International Garlic Cookbook brings together nearly 50 recipes from around the world, selected from the popular Best Of cookbook series. All show off the "stinking rose" in its wonderful variety - whole or chopped, quickly saut6ed or slowly roasted, robust or gentle. Garlic fanciers can indulge their fantasies with Roasted Garlic from the Mediterranean, all-American Garlic Mashed Potatoes, North Beach Cioppino from California, France's classic Chicken with 40 Cloves of Garlic, and Italy's popular Fettuccine al Pesto. Here, too ,are Garlic Soup from Spain, Stir-Fried Spinach with Fragrant Garlic from China, and Steamed Mussels Layered with Thai Herbs from Thailand. Beautiful color photographs throughout bring this extraordinary culinary collection to life.

The International Garlic Cookbook

Collins Publishers SanFrancisco

Cooking by Ingredient

Tour the markets of seven towns while exploring the role of the market in Provencal life, plus receive dozens of insider tips as the authors focus on food, present information on regional and seasonal specialties (with recipes in every chapter), wines, restaurants, and picnic spots.

Markets of Provence: A Culinary Tour of Southern France

Dixon Long

Herbs: Delectables for All Seasons is a celebration of the rituals and pure delights found within the vast world of herbs. This covers all things herbal, including lore and history, gardening and growing, recipes for edibles, medicines, and perfumes, plus a wide variety of accoutrements and ideas for herb and art lovers alike.

Herbs: Delectables All Season (Delectables for All Seasons Series)

Koch, MaryJo

An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines. 
 For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.

Balsamic Vinegar Cookbook

Halm, Meesha

This wonderful series is the easiest way to sample some of the world's finest cuisines from the comfort of your own kitchen. Small in size, yet large in recipe selection, each volume offers a delicious range of dishes--from the simple to the imaginative.

The Best of Italy

Righter, Evie

Regional & International

Of all the world's cuisines, none endures so well as that of the French. From the boulevards of Paris to the farmhouse kitchens of Provence, these classic foods bring elegance and sophistication to tables around the world.With The Best of France,food editor Evie Righter has carefully assembled the very finest examples of French culinary techniques in a single, memorable volume. From haute and novelle cuisine to country and bistro fare, she shares the recipes and the secrets of France's chefs de cuisine in a fresh and accessible style that assures perfect results every time.Here are the simple yet fundamental beef, chicken, and fish stocks used every day of the year; the familiar favorites like Onion Soup, Cheese Soufflé and Ratatouille; distinguished classics including Rack of Lamb and Cré me Brulée; even the healthful new preparationssuch as Fish in Parchment Paper, Grilled Vegetables, and Fruit Sorbet. Each is the best of its kind.Color photographs throughout feature both the dishes themselves and the unforgettable French settings from which they emerge. An essential reference for any cook,The Best of France helps turn an ordinary meal into an event.

The Best of France

Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.

Apples: A Country Garden Cookbook

Idone, Christopher

Herbs: A Country Garden Cookbook

Creasy, Rosalind

The crisp, honeycomb texture of waffles and the golden delicacy of pancakes are the perfect base for a host of delectable tastes. In The Best of Waffles &amp; Pancakes, Jane Stacey has gathered a delicious assortment of recipes for just about every occasion. Incorporating whole grains, nuts, fresh fruits, and vegetables, she serves up favorites such as German Apple Pancake, Buttermilk Waffles, and Sourdough Pancakes, as well as inspired new lunch and dinner creations -- Cheddar &amp; Onion Waffles with Chutney, Sweet Corn Cakes. Desserts couldn't be more tempting, from Belgian Waffles with Strawberries &amp; Cream to Caramel-Pecan Waffles to Chocolate Crepes. Regional and ethnic influences are represented as well in such flavorful and hearty recipes as Blue Corn Pancakes, Potato Pancakes with Roasted Garlic, and Wild Rice &amp; Smoked Cheddar Pancakes.
With more than 45 inspired recipes and full-color photographs, The Best of Waffles &amp; Pancakes is proof that these two wonderful foods are much more than simple breakfast fare.

The Best of Waffles & Pancakes

Stacey, Jane

Baking

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Books by William Morrow Cookbooks