"A formerly over-weight food writer tells us how to maximize flavor per calorie so we can keep our waistlines slim without sacrificing the joy of good food"--

"In American Waters, Kaminsky shares in lyrical prose his fly-fishing journeys around what he calls "the fishingest country on earth." From the Ozarks to the Everglades, from the Brooklyn waterfront to Yellowstone, from the bountiful riptides of Montauk Point to the spring creeks of Montana, Kaminsky has fished the best. Whether he is pursuing tarpon in the Marquesas, smallmouth in the Ozarks, or the albacore of Cape Fear, the fishing tales recounted...

Between Thanksgiving and the Super Bowl, it's party season in America. During these months, many of us invite friends and family into our homes to celebrate with foods that entertain, satisfy, and impress. Great appetizers can help break the ice and jumpstart a party. In The Party Begins with Bacon, bacon masters Peter Kaminsky and Marie Rama have selected fifteen fabulous party recipes from Bacon Nation to kick off your next great gathering. Because,...

Learn to cook one thing exceptionally well and you open the door to a multitude of possibilities, with no need for special equipment or fussy techniques. That's the premise of this book. Ned Baldwin, a home cook who taught himself to be an excellent chef, sees no reason why anyone else can't do the same. By showcasing one ingredient per method, Baldwin introduces all the skills a cook will ever need to prepare endless pleasurable meals. Get a...

Long before award-winning chef Michel Richardmade his first côte de boeuf or prepared hisfirst foie gras terrine, he was a pastry chef. InLos Angeles, pastry lovers lined up outside his bakeshopon Wilshire Boulevard, waiting to enjoy the breadsand treats they'd heard were the best in town, maybeeven better than anything in Paris. Now, in this outstandingcollection, the superstar chef returns to hisfirst love, the food that made him famous-desserts. Here...