Welcome to Presse
Cookbooks
Cookbooks
Screen Doors and Sweet Tea by Martha Hall Foose
As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook–and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating..
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Secret Ingredients - The New Yorker Book of Food and Drink
Edited by David Remnick
Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts.
More Cookbooks ...
Rachael Ray: Just in Time
In this irresistible collection Rachael continues to work her 30-minute magic with nearly 100 awesomely delicious brand-new recipes. From pasta to pizzas, soups to sammies, and chicken, fish, and meat, you’ll find a 30-minute-meal to suit every appetite.
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Chocolate Epiphany
For the first time, famed pastry chef François Payard, devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleons could be the perfect end to an extravagant dinner party.
Also at Presse:
A Platter of Figs and Other Recipes David Tanis
Absolutely fabulous! Try the Steamed Fennel with Red Pepper Oil, Roasted Quail with Grilled Radicchio and Creamy Polenta, and Italian Plum Cake or the Spinach Cake with Herb Salad. David Tanis is the man behind the food at Chez Panisse in Berkeley, California.We also recommend:
The Art of Simple Food, by Alice Waters
French Cheese
Foreward by Joel Robuchon
The definitive visual companion..from Alsace to Vaucluse, expert advice on how to buy, store, and serve cheese to enhance flavor, aroma, and texture ...explore the producers and regions, from the Pyrenees and farms in Normandy to ancient monasteries .... recommendations and tips from Paris restauranteurs.
The World is a Kitchen Michele Anna Jordan & Susan Brady Around The World Cookbook for Children Dodge, Abigail Johnson The Big Book of Chicken Vollstedt, Maryana Food Allergy Cookbook Bruce-Gardyne, Lucinda Crescent City Cooking Spicer, Susan Crowd-Pleasing Potluck Havlorsen, Francine The Complete Idiot's Guide to Slow Cooker Cooking Brown, Ellen The Cook's Book Williams-Sonoma: Appetizers Williams, Chuck Vamos a Cocinar/ Let's Cook Andres, Jose In Nirmala's Kitchen Narine, Nirmala The Bon Appetit Cookbook Fairchild, Barbara Bruce Aidells's Complete Book of Pork Aidells, Bruce 30-Minute Meals 2 Ray, Rachael Essentials of Grilling Kelly, Denis The Ultimate Shrimp Book Weinstein, Bruce Larousse Gastronomique Montagne, Prosper
And many more ...
Presse 1614 Wisconsin Avenue, NW Washington, DC
(202) 338-1594
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