Martha Stewart's Baking Handbook
by Martha Stewart
Published 2005 by Clarkson N Potter Publishers

Hardcover, English. ISBN: 0307236722

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Jacket Notes:

The first Martha-authored book since 1999's "Martha Stewart's Hors d'Oeuvres Handbook," this comprehensive baking handbook provides 250 all-new, foolproof recipes for the best--and most beautiful--baked goods imaginable. Step-by-step photographs cover every technique in detail, and photo glossaries show essential equipment. Full color throughout. 300+ photos.

REVIEW: Publisher's Weekly 10/31/2005

Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canaps, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing. (On sale Nov. 1)

Publisher's Marketing Text:

Every new book from Martha Stewart is cause for celebration, and with "Martha Stewart's Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, "Martha Stewart's Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.
This essential addition to every cook's library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.
Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as wellas lots of new surprises," Martha Stewart's Baking Handbook will be reached for again and again, no matter the season or occasion.

"Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that's no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure." --Martha Stewart

The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
by Mark Bittman
Published 2005 by Broadway Books

Hardcover, English. ISBN: 0767906721

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Jacket Notes:

The author of "How to Cook Everything takes you on the culinary trip of a lifetime.

Mark Bittman traveled the world to find and bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining.

With his million-copy bestseller "How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.

In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.

In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte.

Asian food now rivals European cuisine's popularity, and this book reflects that: It's the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there arehundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire.

Shop locally, cook globally-Mark Bittman makes it so easy: - Hundreds of recipes that can be made ahead or prepared in under 30 minutes- Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients- Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook's shelf

"The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It's simply like no other cookbook in the world.

REVIEW: Publisher's Weekly 07/11/2005

Mark Bittman thinks big, as we saw in his Great Wall of Recipes, How to Cook Everything. That doorstop of a title sold big, too; there are now more than 1.7 million copies in print. This volume, in the same I-can't-believe-I-wrote-the-whole-thing vein, collects recipes from 44 countries. Bittman successfully avoids the usual suspects, drawing as heavily from places like North Africa (home of Harira, a satisfying soup traditionally used to end Ramadan fasting) and India (Marinated Lamb "Popsicles" with Fenugreek Cream) as he does from easy targets like Italy and France. The recipes are terrific in both their variety and execution. Bittman, who writes the New York Times 's "Minimalist" column, has a steady authorial voice and a knack for offering clear instructions, and he smoothly makes the exotic seem easy, or at least familiar (e.g., he compares Moroccan Chicken B'stilla to chicken pot pie). The everything-in-one-place format works differently here than it did in his earlier book, which was, ultimately, about technique, not individual recipes, so while there are more than 1,000 recipes here, the reader doesn't acquire quite the same "take-away." Still, for one-stop-shopping on the world's cuisine, it'd be tough to find a better book. Agent, Angela Miller. (Oct.)

Publisher's Marketing Text:

With his million-copy bestseller "How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.
In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.
In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte.
Asian food now rivals European cuisine's popularity, and this book reflects that: It's the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire.
Shop locally, cook globally-Mark Bittman makes it so easy:
"- Hundreds of recipes that can be made ahead or prepared in under 30 minutes
-Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients
- Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook's shelf
"The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It's simply like no other cookbook in the world.

2001 Amazing Cleaning Secrets
by Jeff Bredenberg
Published 2004 by Reader's Digest Association

Paperback, English. ISBN: 0762106034

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Jacket Notes:

Comprehensive and fun encyclopedia of everyday cleaning. Includes clever tips, hints and strategies for weekly housecleaning, with time-saving advice and information on cleaning stains, spills, mishaps and other common household cleaning crises.

Publisher's Marketing Text:

Comprehensive and fun encyclopedia of everyday cleaning. Includes clever tips, hints and strategies for weekly housecleaning, with time-saving advice and information on cleaning stains, spills, mishaps and other common household cleaning crises.

The Complete Guide to Flower Arranging
by Dorling Kindersley Publishing
Published 1998 by DK Publishing

Paperback, English. ISBN: 078943752X

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Jacket Notes:

Designed for people with a busy lifestyle, this highly acclaimed series of inspiring and practical paperbacks cover a wide range of topics. Each book is a showcase of the trademark DK style that marries instructive photographs with easy-to-rea

Publisher's Marketing Text:

Designed for people with a busy lifestyle, this highly acclaimed series of inspiring and practical paperbacks cover a wide range of topics. Each book is a showcase of the trademark DK style that marries instructive photographs with easy-to-rea