"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."--Julia Child
The chefs featured in this month's newsletter embody the fearlessness espoused by Julia Child. In COOK LIKE A ROCK STAR Chef Anne Burrell teaches home cooks how to be confident in the kitchen with techniques and recipes that will have their families cheering for an encore. Pastry chef Christina Tosi shares the recipes for her innovative, irresistible treats like Compost Cookies, Crack Pie, and Cereal Milk Ice Cream in her new cookbook, MOMOFUKU MILK BAR. Chef, author, restaurateur, and entrepreneur Lidia Bastianich has brought the variety of Italian food to Americans with her cookbooks and television programs. In LIDIA'S ITALY IN AMERICA, she visits Italian-American communities across the United States learning their history and gathering their unique recipes.
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LIDIA'S ITALY IN AMERICA Written by Lidia Matticchio Bastianich and Tanya Bastianich Manuali $35.00 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOnfcStGb5lw8W0bBhOG5mpqVsje_HheFjplzm
After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip across the United States into the heart of Italian American cooking today.
Home cooks will be delighted to find such beloved recipes as Pittsburgh's Primanti's Sandwiches, Chicago Deep-Dish Pizza, Eggplant Parmigiana from the Bronx, and, of course, a handful of cheesecakes and cookies that you'd recognize in any classic Italian bakery.
Preview a free recipe: Fried Sweet Dough Balls with Honey (Struffoli) http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOkvcStGb5lw8W0bBhOG5mpqVsje_HheFjplzn
COOK LIKE A ROCK STAR Written by Anne Burrell and Suzanne Lenzer Foreword by Mario Batali $27.99 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOk_cStGb5lw8W0bBhOG5mpqVsje_HheFjplzk
Anne Burrell, a classically trained chef and host of Food Network's "Secrets of a Restaurant Chef" and "Worst Cooks in America", presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook with confidence and get a great meal on the table without breaking a sweat.
Preview a free recipe: Whole Wheat Papparadelle with Roasted Butternut Squash, Broccoli Rabe, and Pumpkin Seeds http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOkPcStGb5lw8W0bBhOG5mpqVsje_HheFjplzl
MOMOFUKU MILK BAR Written by Christina Tosi Foreword by David Chang $35.00 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOkfcStGb5lw8W0bBhOG5mpqVsje_HheFjplzq
Christina Tosi, pastry chef/owner of New York City's wildly popular Momofuku Milk Bar, finally shares the recipes for her now-legendary riffs on childhood flavors: compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; and the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal.
Read the introduction and get the recipe for corn cookies: http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOlvcStGb5lw8W0bBhOG5mpqVsje_HheFjplzr
THE MEATBALL SHOP COOKBOOK Written by Daniel Holzman, Michael Chernow and Lauren Deen $28.00 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOl_cStGb5lw8W0bBhOG5mpqVsje_HheFjplzo
In this fun and satisfying cookbook, the chef and the general manager of New York City's Meatball Shop restaurant open up their vault of secrets and share nearly 100 recipes--from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.
Preview a free recipe: Honey-Roasted Carrots http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOlPcStGb5lw8W0bBhOG5mpqVsje_HheFjplzp
THE TABLE COMES FIRST Written by Adam Gopnik $25.95 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOlfcStGb5lw8W0bBhOG5mpqVsje_HheFjplzu
Adam Gopnik, author of the beloved best seller PARIS TO THE MOON, takes readers on a beguiling journey in search of the true meaning of food in our lives. To understand why so many of us apparently live to eat, Gopnik delves into the most burning questions of our time, including: Should a Manhattanite bother to find chicken killed in the Bronx? Is a great vintage really any better than a good bottle of wine? And: Why does dessert matter so much?
A NEW TURN IN THE SOUTH Written by Hugh Acheson Photographed by Rinne Allen Foreword by Bertis Downs $35.00 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOqvcStGb5lw8W0bBhOG5mpqVsje_HheFjplzv
James Beard Award-winning chef, Hugh Acheson shares his modern approach to creating authentic Southern dishes, relying on the beautiful and fresh foods of the region. A NEW TURN IN THE SOUTH is filled with 120 recipes which turn Southern food on its head. Hugh's recipes include: Yellow Grits with Sauteed Shiitakes, Fried Eggs, and Salsa Rossa; Fried Chicken with Stewed Pickled Green Tomatoes; and Lemon Chess Pies with Blackberry Compote.
Preview free recipes for Roasted Carrot and Beet Salad with Feta, Pulled Parsley,and Cumin Vinaigrette; and Roasted Fig Tartlets: http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOq_cStGb5lw8W0bBhOG5mpqVsje_HheFjplzs
THE PHYSIOLOGY OF TASTE Written by Jean Anthelme Brillat-Savarin Translated by M.F.K. Fisher Introduction by Bill Buford $16.00 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOqPcStGb5lw8W0bBhOG5mpqVsje_HheFjplzt
A delightful and hilarious classic about the joys of the table, THE PHYSIOLOGY OF TASTE is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical.
MARTHA'S ENTERTAINING Written by Martha Stewart $75.00 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOqfcStGb5lw8W0bBhOG5mpqVsje_HheFjplzy
In this exquisite and very personal book, Martha Stewart welcomes you into her world, where she entertains in the expressive and beautiful style that she has made so famous. Featuring elegant and casual affairs held throughout the year and a diverse collection of enticing recipes, MARTHA'S ENTERTAINING shows us--in the broadest and most lovely fashion--what it really means to entertain and host today.
Read the Introduction to Martha's Entertaining: http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOrvcStGb5lw8W0bBhOG5mpqVsje_HheFjplzz
THE MOZZA COOKBOOK Written by Nancy Silverton, Matt Molina and Carolynn Carreno Introduction by Mario Batali $35.00 http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOr_cStGb5lw8W0bBhOG5mpqVsje_HheFjplzw
Nancy Silverton has one of the most brilliant resumes in the culinary world, and is currently the owner/chef of two of the hottest restaurants in Los Angeles, Osteria Mozza and Pizzeria Mozza. With THE MOZZA COOKBOOK she shares the delicious, wildy popular dishes from these eateries--as exciting and satisying as anything you might be served in the heart of Italy.
Preview a free recipe: Ricotta Gnudi with Chanterelles http://information.randomhouse.com/HS?a=ENX7CkR1RUUm8SA9MOBv-QjnGHxKQ9IOrPcStGb5lw8W0bBhOG5mpqVsje_HheFjplzx ======================================================================
This offer is valid for customers residing in the United States of America who place orders online through www.randomhouse.com. Note: www.randomhouse.com does not fulfill orders internationally. Customers must enter the promotion code FOLIAGE11 at checkout to qualify for the promotion. Coupon code valid through January 2, 2012.