Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L.,

Pastry chef Guas and food writer Pelzel delve into the rich fabric of the home-style sweets of New Orleans and its surrounding area. Through 50 amazing desserts

Features two hundred recipes for Italian home cooking for soups, salads, pizza, pasta, main courses, polenta and risotto, desserts, and more, with step-by-step