An instructive cookbook with more than eight hundred recipes in which Julia Child blends classic techniques with American cooking and emphasizes freshness and s

Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but d

The James Beard Award-winning and New York Times magazine columnist shares the irresistibly informal food she makes for her husband and friends.

How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detaile