Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.

Helps Women Overcome the Limitations They Place on Themselves Women often find that the biggest obstacle to being all they were created to be is themselves. Though they long to succeed, they can't silence the voice inside whispering, "Just who do you think you are?" Through stories of modern and biblical women, My Own Worst Enemy explores both the calling of women to shine and the complex dynamic of self-sabotage that often keeps them from daring to obey. Janet Davis shows women how to break the cycle of shame and self-doubt to achieve their full potential. Perfect for individuals or small groups, My Own Worst Enemy will encourage any woman who wants to stop holding herself back and begin living out her purpose in the kingdom.

An illustrated cooking book with hundreds of recipes.

Traces the history of cookbooks, and describes important works on cooking, shopping, equipment selection, and food appreciation.

In this collection of recipes, Gordon Ramsay reveals some of his best-kept culinary secrets. He shows how a relatively straightforward recipe can be varied or embellished. Included are recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, and breads and pastries.

TAKE ONE CURIOUS AND FEISTY LITTLE GIRL from New Brunswick, transplant her to Montreal, dress her in a Red River coat, add a dollop of St. Urbain Street (including a stink bomb throwing Mordecai Richler), mix in Jewish and Protestant neighbours and the stern Catholic nuns and you have a recipe for adventure and more than a few hijinks. Before Sliced Bread will take you across Canada on the journey of a lifetime, a lifetime of family, friends, history and food - Acadian, Newfoundland and Quebecois. This memoir is enriched with traditional recipes, which will delight both the palate and the eye, with beautifully rendered professional photographs by the author. Before Sliced Bread is a tour de force by a dynamic woman who engages life fully and reminds us all to carpe diem - seize the day.