Jams, Jellies, and Relishes: Cook Books from Amish Kitchens
Author: Phyllis Pellman Good
An overabundant garden or fruit tree need not be a problem.
Instead, either may be an excuse to get out the jars to make jelly. Or a reason to dust off the stockpot to do up some ketchup or sweet pickles.
And what better farewell to the garden is there than chow chow!
One of 12 cookbooks from Amish kitchens! The recipes in this series overflow with the good, old-fashioned food which comes from some of the world's best cooks. These handsome cookbooks have sold more than 800,000 copies!
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Ducasse Made Simple: 120 Original Recipes from the Master Chef Adapted for the Home Chef
Author: Alain Ducass
In this sumptuous book, Sophie Dudemaine—one of the bestselling cookbook authors in France—has selected and simplified 100 recipes from Alain Ducasse’s encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse’s recipes, Dudemaine has made the world-renowned chef’s cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang’s Perfect Vinaigrettes), has tested and adapted the recipes for an American audience.
The book includes a wide range of starters such as pumpkin velouté soup and scallop salad; entrées such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck à l’orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricassée, and crêpes Suzette) to international favorites (lobster Newburg and veal saltimbocca).
Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine à la Ducasse.
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