french bistroThe corner bistro offers all the highlights of French cuisine: crepes, bouillabaisse, ratatouille, and beef bourguignonne – all with rustic flair, simple ingredients, and impeccable flavors. Now, with Maria Zihammou’s French Bistro, you can cook up the authentic tastes of France in your own kitchen.

Each recipe shows how intricate meals steeped in culinary tradition can be re-created with simple techniques using modern ingredients and equipment. This is a tribute to proper French cuisine, featuring bistro takes on such classics as: Marinated olives, Croque-monsieur and croque-madame: open sandwich with ham and cheese, Pan-bagnat: picnic sandwich with tuna and veggies, Quiche Lorraine, Soupe à l’oignon: French onion soup, Entrecôte with béarnaise and many more mouthwatering dishes. In addition, a chapter on cheese shows the proper making of a cheese course, a French tradition.

French Bistro takes you into the world of cozy French neighborhoods and cuisine with a charming design and gorgeous, photographs. Discover the joys of French cooking and be inspired by passionate food! (description from publisher)

carlas comfort foodsFor Carla Hall food is a wonderful way to forge connections with and between people. In her delicious new cookbook, Carla’s Comfort Foods, she finds inspiration by going around the world in search of the universal home-cooked flavors of comfort.

Spinning standbys into distinctive new recipes, she combines the beloved flavors of home with the most delectable, enticing spices and tastes of international cuisine. Carla starts with your essential recipe for perfect all-American burgers; from there, you can choose to do them up Persian-style with Cucumber Yogurt Sauce, lime, and fragrant spices; or give them a Vietnamese twist with pickled veggies, scallions, ginger, and cilantro; or take your burgers to Morocco with gutsy spices, chiles, and feta cheese.

Full of Carla’s entertaining stories, the book shows how seasoning can transform any simple recipe. A comprehensive spice and flavor guide lets you chart your own course in the kitchen by turning your favorite go-to dish into a culinary trip around the world. In recipes that reflect her own vivacious personality, Carla takes you from Southern Chicken with Milk Gravy to West African Spicy- Sweet Chicken Stew; from German Double-Mustard Potato Salad to Moroccan Spice-Rubbed Beef Roast to Indian Chile, Pea, and Coconut Chutney; and from Southern Peach Cobbler to Greek Baklava. We all need an aromatic bowl of chicken soup from time to time; with Carla’s Comfort Foods, you can perk it up Italian-style with fresh basil and oregano; or have a taste of India with cilantro, curry, cumin, and turmeric; for a Caribbean treat, make it fragrant with lime, thyme, and cayenne pepper.

From Nashville to Naples to Nigeria, nothing gathers friends and family around the table like the flavors of home. Now you can hug your friends and family with Carla’s incredibly flavorful takes on creamy soups and noodles, fragrant stews and dumplings, and mouthwatering pastries, pies, and tarts. Join Carla for a delicious journey! (description from publisher)

indexA James Beard Award-winning writer captures life under the Red socialist banner in Mastering the Art of Soviet Cooking in a wildly inventive, tragicomic memoir of feasts, famines, and three generations.

With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR–a place where every edible morsel was packed with emotional and political meaning. Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy–and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past.

To bring that past to life, in its full flavor, both bitter and sweet, Anya and Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience–turning Larisa’s kitchen into a “time machine and an incubator of memories.” Together, mother and daughter re-create meals both modest and sumptuous, featuring a decadent fish pie from the pages of Chekhov, chanakhi (Stalin’s favorite Georgian stew), blini, and more. Through these meals, Anya tells the gripping story of three Soviet generations– masterfully capturing the strange mix of idealism, cynicism, longing, and terror that defined Soviet life. We meet her grandfather Naum, a glamorous intelligence chief under Stalin, and her grandmother Liza, who made a perilous odyssey to icy, blockaded Leningrad to find Naum during World War II. We meet Anya’s hard-drinking, sarcastic father, Sergei, who cruelly abandons his family shortly after Anya is born; and we are captivated by Larisa, the romantic dreamer who grew up dreading the black public loudspeakers trumpeting the glories of the Five-Year Plan. Their stories unfold against the vast panorama of Soviet history: Lenin’s bloody grain requisitioning, World War II hunger and survival, Stalin’s table manners, Khrushchev’s kitchen debates, Gorbachev’s disastrous anti-alcohol policies. And, ultimately, the collapse of the USSR. And all of it is bound together by Anya’s passionate nostalgia, sly humor, and piercing observations.

Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. (description from publisher)