Recipes

Good cooking depends on two things: common sense and good taste.

"In England, no food writer's star shines brighter than Simon Hopkinson's, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking.

"With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken.  Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients."

Dori Sanders was born in York County, South Carolina. Her father's farm, where her family still raises Georgia Belle and Elberta peaches, is one of the oldest black-owned farms in York County. Her father was a school principal and an author. She attended York County public schools and later studied at community colleges in Prince George's and Montgomery counties in Maryland. She does most of her writing during the winter months, in Maryland, where she is an associate banquet manager of a hotel near Andrews Air Force Base. In the growing season she farms the family land, cultivating peaches, watermelons, and vegetables, and helps staff Sanders' Peach Shed, her family's open-air produce stand.

Her recipes include not only new interpretations of old-time favorites such as Spoon Bread, Chicken and Dumplings, Corn Bread, and Buttermilk Biscuits, but also her "Cooking for Northerners"--original dishes such as Winter Greens Parmesan, Roasted Mild Peppers, Fresh Vegetable Stew--and, of course, great recipes for peaches. A Literary Guild and a Rodale Press Book Club selection.

For the Trigianis, cooking has always been a family affair--and the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because one's Easter bread kneading technique isn't up to par. As Adriana says: "When the Trigianis reach out and touch someone, we do it with food." Like the recipes that have been handed down for generations from mother to daughter and grandmother to granddaughter, the family's celebrations are also anchored to the life and laughter around the table.

"Suzan began re-creating Matilda's 'sturdy food' recipes for baked pork chops and beef stew, and Aunt Nettie's clam chowder made with clams dug up by Suzan's grandfather Charlie in Long Island Sound. And she began uncovering the stories of her resilient family's past. Taking inspiration from stylish, indomitable Matilda, who was the sole support of her family as a teenager during the Great Depression (and who always answered 'How are you?' with 'Fabulous, never better!'), and from dashing, twice-widowed Charlie, Suzan starts to approach her own crisis with a sense of wonder and gratitude. It turns out that the gift to survive and thrive through hard times had been bred in her bones all along."

Twenty-five heartwarming stories tell of deliverance from political oppression, a first Christmas in America, and memorable feasts. Includes recipes and songs from many traditions.

Join Julia Child, Craig Claiborne, and 23 other chefs who share their smashing (sometimes literally) stories and recipes from their Christmas' past.

A #1 bestseller in Mexico in 1990, this charming, imaginative, and just plain fun novel of family life in turn-of-the-century Mexico includes unique recipes at the beginning of each chapter for a variety of traditional dishes.