Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago's Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the "grand amuse"-an assortment of four different taste sensations. Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising-but always exquisite-that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto's creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques. Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award-winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.

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Roxanne St. Claire brings to life the beauty and danger of the Caribbean in her stunning debut novel, blending intrigue with white-hot passion for a suspenseful, sultry read. Ava Santori is cooking up a storm in the family restaurant in Boston's North End when a call from the Coast Guard brings shattering news: her beloved brother was lost in a shipwreck. Determined to find out why the ship was steered into a hurricane, Ava packs her bags for the lush isle of St. Barts - where she puts the blame squarely on the broad shoulders of the ship's owner. Dane Erikson built the luxurious Utopia Adventures cruise line from the ground up and he's not about to let it sink. Enlisting Ava to help discover the truth about the doomed Paradisio, he finds himself unbearably tempted by this fiery, impetuous woman. And as their investigation causes danger to close in, he and Ava find their hearts leading them to the same place. straight into each other's arms.

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Indulge yourself in the superstar rocker and #1 New York Times bestselling author's raucous and delicious lifestyle with this bold cookbook and entertaining guide, complete with stories from a lifetime of food, signature recipes and drinks, and featuring lavish full-color photos. For over twenty years, Sammy Hagar has redefined the relationship between good food and good music through his iconic Cabo Wabo tequila brand, his popular chain of Cabo Wabo Cantina restaurants, and his newly launched rum-Sammy's Beach Bar Rum. Now with Are We Having Any Fun Yet? any Sammy fan can eat, drink, and party like the Red Rocker himself, as Sammy shares his love of food, drinks, and rock-and-roll. Bringing you into the kitchen, behind the bar, and into the center of the party like never before, Sammy shares his deep passion for food and his secrets for rock-and-roll entertaining, including his favorite recipes from home, on the road, and his go-to vacation spots, Cabo and Maui. Coming along for the ride are a wealth of crazy tales, celebrity chefs from around the globe, and stories that reveal the inspiration behind his favorite recipes. Tracing Sammy's culinary path through the decades, Are We Having Any Fun Yet? offers a fascinating glimpse into Sammy's evolution as a cook and as a musician, showing how these twin passions have fueled each other, and how he brings a rock star attitude of simplicity and fun to everything he does in the kitchen. Of course, nothing goes better with a great meal than a good drink. Here are Sammy's greatest drink recipes accompanied by true stories of the wild nights that brought them to life. With even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy's tips for entertaining like a rock star, Are We Having Any Fun Yet? gives fans everything they need to party the Cabo Wabo way.

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How to Fall in Love with Someone YOU Choose. (Why not, if you have a broken man-picker?) Choose an available compatible guy-friend who doesn't turn you off and rewire your brains for a hot and heavy romance. 1. Get emotional while watching a sad movie. 2. Share a major adrenaline rush. 3. Be competent at something cool, but don't make a big deal out of it. 4. Have him provide food from the hunt (a good restaurant will do). 5. Eyegaze until it doesn't feel weird. 6. Fulfil each other's primary fantasies within reason and without judgment. 7. Sleep together like stacked spoons. Repeat the above until love and lust click in. Then send your love brain chemicals into overdrive by not seeing each other. That's when things really get cooking. Love By Numbers is the story of April, a young career woman who's experiment to control her heart leads to unexpected consequences for her and the friends she draws into her complicated "love square".

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From George Foreman, two-time heavy-weight champion of the world and one of the greatest salesmen of all time, his cookbook written specifically for his fabulous, indoor grills. From dorm rooms and first apartments to suburban homes and four-star restaurants, the George Foreman grill is one of America's most popular small kitchen appliances. As a world-class athlete and father of ten, George Foreman is focused on fresh, healthy foods that keep him and his family strong. Between kids, careers, and a heavyweight training schedule, the Foremans are a big, constantly-in-motion family. Getting dinner on the table could be an endurance event, but instead of going ten rounds in the kitchen, George Foreman has perfected fast and easy, and he passes on his strategy in George Foreman's Indoor Grilling Made Easy. Here are more than 100 recipes that speak to the reason everyone buys the indoor grill in the first place: easy dishes filled with big, bold flavor for healthy food fast. From breakfast foods to snacks, entrées, side dishes, and even desserts made on the grill, this is food to satisfy the young, the not-so-young, and everyone in between. Most recipes are naturally lower in carbohydrates (after all, George is a carnivore of some note), but some have choice carbs to fuel heavy training days. In addition to the recipes, there are plenty of flavor-enhancing ideas-marinades, spice rubs, and sauces-for simple cuts of fish, beef, pork, and chicken. You'll also find insider info on how to make perfect grilled veggies every time. George Foreman's Indoor Grilling Made Easy even includes finger foods for a party and a Thanksgiving dinner made on the grill. Portions feed a family of four but can easily be downsized for those living on their own (or doubled for Foreman-sized families).

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If you want to know how to build muscle and burn fat by eating delicious vegetarian and vegan meals that are easy to cook and easy on your wallet, then you want to read this book. Let me ask you a few questions. Do you worry that building muscle or losing fat is too hard as a vegetarian or vegan? Are you not sure of how to prepare food that is not only delicious and healthy but also effective in helping you build muscle and lose fat? Are you afraid that cooking nutritious, restaurant-quality meals is too time-consuming and expensive? Do you think that following a vegetarian or vegan lifestyle means having to force down the same boring, bland food every day? If you answered "yes" to any of those questions, don't worry-you're not alone. And this book is the answer. With it, you can cook fast, healthy, and tasty vegetarian and vegan meals every day (and on a reasonable budget) that will help you build muscle or lose weight, regardless of your current skills. In this book, you're also going to learn how to eat right without having to obsess over every calorie. These 9 scientifically proven rules for eating are the foundation of every great physique and can be, and they have nothing to do with following weird diets or depriving yourself of everything that tastes good. And the recipes themselves? In this book you'll find 100 healthy, flavorful recipes specifically designed for vegetarians and vegans that want to build muscle or lose fat. Regardless of your fitness goals, this book has got you covered. Here's a "sneak peek" of the recipes you'll find inside: 20 fast, delicious breakfast recipes (13 vegetarian and 7 vegan), including Berry Cheesecake Muffins, Red Pepper & Goat Cheese Frittata, Tempeh Hash, PB & J Oatmeal, Tex-Mex Tofu Breakfast Tacos, Healthy French Toast, and more. 20 mouthwatering entrees (10 vegan and 10 vegetarian), including Raw Almond Flaxseed Burgers, Greek Pasta Salad, Eggplant Parmesan, Seven Layer Bean Pie, Tofu Puttanesca, High Protein Mac &

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At Last, Homestyle Cooking for People with DiabetesDear Friends, As a diagnosed diabetic, I have struggled the past several years to adapt to a new way of eating. I love food-sweets, old favorites, comfort foods. When I wrote my bestselling Fat Free & Ultra Lowfat Recipes I had just lost 100 pounds and needed to find a way to eat that I could live with, day in and day out. I wanted all the foods I grew up with, the ones my mom cooked.I wrote Real Food for People with Diabetes out of personal need. Those recipes and the wonderful additions in this revised edition help me maintain a safe, healthful diet as a diabetic and continue to eat the meals I love. They can help keep you-and your family-healthy and happy, too. My very best to you, DorisA diagnosis of diabetes doesn't have to be a life sentence to tasteless food. You can limit the sugar and fat in your diet without skimping on flavor. Inside, more than 175 easy and delicious dishes-many of them healthful, lowfat versions of old favorites-will show you how. They include: Chocolate Chip Orange Muffins Cinnamon Raisin Biscuits Restaurant-Style Potato Skins Avocado and Cream Cheese Sandwiches Grilled Italian Veggie Sandwiches Tex-Mex Burritos Spicy Jalapeño Chicken Breasts Pepperoni Pizza Rolls Southwest White Chili Raspberry Coffee Cake And dozens more! This revised edition includes 26 delicious new recipes! From the Trade Paperback edition.

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Love Asian food but too intimidated to make it at home? Do you find yourself flipping through an Asian cookbook, and then going out for Thai noodles or Korean Barbecue, rather than going into your kitchen? When Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks. As the recipes draw on the traditional cuisines of Japan, China, Korea, Vietnam, Malaysia, Singapore, and India, Marnie begins the book with a chapter detailing how to find, make, and store necessary ingredients, as well as giving advice on invaluable kitchen equipment for Asian cooking. Here's your opportunity to master classicdishes such as Pad Thai, Chinese Pork Roasts, Spring Rolls, and Vietnamese Pho, and expand your imagination with Marnie's innovative recipes for Asian Pesto (replace pine nuts with peanuts and Italian basil with Thai basil, cilantro, and mint) and Spicy Chicken Wings (an American classic with a good dose of Asian spices).It's clear from the abundance of Japanese, Korean, Indian, and Vietnamese restaurants that Americans are crazy about Asian food; however, cooking the real thing at home has always been a problem if you don't live near an Asian market. Now, with Marnie's easy-to-follow recipes, enjoying Asian food as often as you like is just a supermarket aisle away.

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Scrumptious as a cherry peach parfait…or a sinfully kinky foursome. The popular cooking show, Brunch with Laura, is T.S. Larkin's brainchild. Rather, it was. Because her boss couldn't keep it in his pants, Truly's unemployed and not sure what to do with herself. When a juicy tip leads her to the best-kept secret in Denver-three mouthwatering chefs whose restaurant image needs a makeover-her PR instincts start tingling. And her imagination simmers with private fantasies. Ever since the last woman he, Clay and Louis shared nearly ruined everything, Nate has worked hard to get things back in order. Truly's ideas could rescue their business, but her non-stop curves, luscious lips and cherry-on-top hair are a sure-fire recipe for another disaster. But when the ingredients are right, the reaction is inevitable. A kiss in the walk-in explodes into a wild night of indulging Truly's every sweet and spicy whim. She is the missing ingredient for the perfect foursome. Except Nate is suddenly not so sure he's willing to let the others lick the spoon, much less share. Warning: Explicit sex, bisexual ménage, delicious recipes, sexy chefs who like to share. Threesomes, foursomes, kinky food tastings, excessive use of shower toys and chocolate… Hungry yet?

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At the turn of the century, pharmacies in Europe and America prepared homemade tinctures, bitters, and herbal remedies mixed with alcohol for curative benefit for everything from poor digestion to the common cold. Today, trendy urban bars such as Apothke in New York, Apo Bar & Lounge in Philadelphia, and 1022 South in Tacoma, as well as "vintage" and "homegrown" cocktail aficionados, find inspiration in apothecary cocktails of old. Now you can too! Apothecary Cocktails features 75 traditional and newly created recipes for medicinally-themed cocktails. Learn the history of the top ten apothecary liqueurs, bitters, and tonics that are enjoying resurgence at trendy bars and restaurants, including Peychaud's Bitters, Chartreuse, and Vermouth. Find out how healing herbs, flowers, and spices are being given center stage in cocktail recipes and traditional apothecary recipes and ingredients are being resurrected for taste and the faint promise of a cure. Once you've mastered the history, you can try your hand at reviving your favorites: restoratives, sedatives and toddys, digestifs, and more. Whether you're interested in the history, the recipes, or both, you'll love flipping through this beautifully presented book that delves into the world of apothecary cocktails.

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A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories. Rajat Parr's profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world's top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues' insights, recommendations, and entertaining stories are woven throughout, along with Parr's own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings. Winner - 2011 James Beard Cookbook Award - Beverage CategoryFrom the Hardcover edition.

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Barbecue is a simple food. Don't mess it up." As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery's Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he's on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week-in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster's food can touch his when he's behind a smoker. But he doesn't need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you'll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon's advice and tips, you'll discover that barbecue isn't just for the Fourth of July and Labor Day; it's for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron's Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes! In Everyday Barbecue, you will find some seriously finger-lickin' good barbecue recipes, including: The Essentials: Turning any backyard grill into a smoker-Brisket the Easy Way, Ribs the Easy Way, The Only Barbecue Sauce You Need Burgers and Sandwiches: Classic Hickory Smoked Barbecue Burger, The King Rib, Barbecue Pork Belly Sliders, Brisket Cheesesteaks, Barbecued Veggie Sandwiches Smoked and Grilled: Perfect Grilled Rib Eyes, Whole Roasted Turkey with Bourbon Gravy, Myron's Dr Pepper Can Chicken Barbecue-Fried: Yes, first you smoke it, then you fry it-Baby Backs, Chicken Lollipops, Cap'n Crunch Chicken Tenders Swimmers: Finger-Lickin' Barbecue Shr

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A wide-ranging collection of recipes for home cooks from celebrated chef, restaurant owner, and pastry pioneer Elizabeth Falkner. Peek inside the off-hours culinary mind of one of America's top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven't spent the day on the line cooking for crowds. You'll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner's imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook.

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Join one of the world's greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire-with locations in New York, Las Vegas, London, Paris, and Shanghai-Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known-but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs-all taken at his country house-Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires. From the Hardcover edition.

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Mudslides. Daiquiris. Margaritas. Whether you're trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites. Expert bartender Cheryl Charming shares her secrets on how to: Whip up the best frozen drinks, with or without a blender; Impress guests with fresh mixers-far superior to the storebought type; Create more than 800 of the iciest libations!

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Celebrity chef, restaurateur, and meat lover Michael Symon-of Food Network's Iron Chef America and ABC's The Chew-shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

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Hayley Snow loves her job as the food critic for Key Zest magazine, tasting the offerings from Key West's most innovative restaurants. She'd rate her life four stars, until she's forced into the spotlight…and another murder investigation. Hoping for some good publicity, Hayley's boss signs her up to help judge the Key West Topped Chef contest. Stakes are high as the winner could be the next cooking-show superstar. Hayley shows up for the filming nervous but excited, until she sees who's on the judging panel with her: Sam Rizzoli, big shot businessman-and owner of the restaurant she just panned in her first negative review. When Rizzoli turns up dead, the police assume his killer is one of his business rivals. But Hayley wonders whether someone is taking the contest a little too seriously. With the police following the wrong recipe, it's up to Hayley to find the killer before she's eliminated from the show…permanently.

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Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. The restaurant and its owners, Danny Meyer and chef Michael Romano, have been lauded for their outstanding food and superb service by Gourmet, Food Wine, the New York Times, and the James Beard Foundation. Now its devoted fans from down the block and across the globe can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Union Square's recipes are easily mastered by home cooks. They call for ingredients that are widely available (mail-order sources are listed for those few that are not), employ familiar techniques, and take a reasonable amount of time to complete. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Readers learn that soaking baby onions in warm water makes them easier to peel (in the recipe for Sweet Peas with Escarole, Onions, and Mint); that the Corn and Tomatillo Salsa served with Polenta-Crusted Sea Bass also goes well with barbecued chicken or pork; that leftover Sauted Spinach with Garlic makes a great sandwich filling; and that yesterday's sourdough bread should be kept for such soups and salads as Ribollita and Sourdough Panzanella. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. The Union Square Cafe Cookbook does the rare job of ca.

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It is 1900, give or take a few years. The Vajkays-call them Mother and Father-live in Sárszeg, a dead-end burg in the provincial heart of the Austro-Hungarian Empire. Father retired some years ago to devote his days to genealogical research and quaint questions of heraldry. Mother keeps house. Both are utterly enthralled with their daughter, Skylark. Unintelligent, unimaginative, unattractive, and unmarried, Skylark cooks and sews for her parents and anchors the unremitting tedium of their lives. Now Skylark is going away, for one week only, it's true, but a week that yawns endlessly for her parents. What will they do? Before they know it, they are eating at restaurants, reconnecting with old friends, attending the theater. And this is just a prelude to Father's night out at the Panther Club, about which the less said the better. Drunk, in the light of dawn Father surprises himself and Mother with his true, buried, unspeakable feelings about Skylark. Then, Skylark is back. Is there a world beyond the daily grind and life's creeping disappointments? Kosztolányi's crystalline prose, perfect comic timing, and profound human sympathy conjure up a tantalizing beauty that lies on the far side of the irredeemably ordinary. To that extent, Skylark is nothing less than a magical book.

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From Lorena Garcia, one of the country's most popular Latina chefs and the co-star of NBC's America's Next Great Restaurant, comes a must-have cookbook for anyone who loves the bold, fresh flavors of the New Latin Cuisine. What's the secret to great Latin-inspired food? Create layers of flavor that unfold with every bite. That's just what Garcia does in this debut cookbook, serving up easy-to-make, irresistibly delicious dishes that taste "exotic"-though their ingredients can be found in your local supermarket. Here you'll find classic Latin favorites like Nuevo Arroz con Pollo, while homey American classics are given a modern Nuevo Latino twist. From succulent Snapper Taquitos with Jicama-Apple Salsita to versatile arepas, the fluffy corn flatbreads that are to the Venezuelan table what baguettes are to the French, more than one hundred recipes in this volume lead lovers of Latin food far beyond tacos and empanadas. Lorena Garcia takes one of America's hottest cuisine trends out of the restaurant and into the home kitchen, where everyone can enjoy it. Working from a base of standard pantry items that make replicating and extending these meals a snap, Garcia shows everyday cooks how to add a Latin accent to just about any dish, from meatballs to marinara. Want comfort food with flair? Who can resist such flavorful go-to dishes as Smashed Guacamole Creamy Roasted Corn Soup Salmon Taquitos with Roasted Habanero Salsita Mango BBQ Baby Back Ribs Still have room for dessert? Garcia's are as simple as they are satisfying: Sticky Arroz con Pollo de Leche, Caramelized Vanilla Figs with Goat Cheese and Grilled Papaya, Spicy Chocolate Mousse-sweet finishing touches to a perfectly prepared meal. Dedicated to the timeless concept of cooking as an expression of love-an idea that transcends all cultures-Lorena Garcia's New Latin Classics is a delightful book to be shared around the table with family and friends.

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