Olivia, or, The weight of the past

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David Burke and Judith Choate

One of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes "Second Day Dishes," a new and magical approach to leftovers.Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.A Classic Chef's Salad Bowl can be turned into Carpaccio of Chef's Salad, and then Chef's Salad Bruschetta. Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Cheesecake Souffles, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries.From appetizers to desserts, for breakfast, lunch, and dinner--117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke's signature whimsical creations)--a fabulous cookbook.From the Hardcover edition.

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Laura Pensiero

A renowned chef and nutritionist has the recipe for delectable meals with a healthy Mediterranean focus, featuring more than 100 recipes for flavorful, seasonal local foodHailed as the Napa Valley of the East, New York's Hudson Valley has become a major hub for local foods and agriculture—and Laura Pensiero's acclaimed restaurants are at the center of it all. Customers from near and far flock to Gigi Trattoria in Rhinebeck (named one of Hudson Valley's best restaurants in Hudson Valley Magazine) and Gigi Market and Catering in Red Hook to dine on Laura's interpretations of traditional Italian dishes that highlight the bounty of the farms, gardens, and artisans of the Valley.A celebration of the food of the Hudson Valley and the people who grow and produce it, Hudson Valley Mediterranean shows how to use seasonal ingredients to create delectable, nourishing meals. Here are more than 100 easy-to-prepare and cost-effective recipes made with the best ingredients and a touch of Mediterranean flair, including:Gigi Potato Gnocchi with Northwind Farm Chicken and Pea RaguBaked Macaroni and Cheese with Cauliflower and ChardFava Bean and Fregola SaladSpring (and Every Other Season) LasagnaSeared Salmon over Spring TrifolatiMr. Mink's Panzanella Salad with fresh herbsStrawberry Mascarpone TartThis local and seasonal food movement is happening throughout the country, and Pensiero invites everyone to bring these foods into their own kitchens and communities using regional resources—because cooking with fresh food harvested nearby brings pleasure to eating and connects people to their family, friends, and community.

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Katrina Heron with forward by Alice Waters

Where do great meals begin? This book brings you straight to the source of wonderful flavors, beauty, abundance, and pride of place--the small farms of California and the people who tend them season after season. Celebrated chef and food activist Alice Waters introduces a remarkable group of resilient fresh-food artisans who are committed to keeping our food supply delicious, diverse, and safe--for humans and the planet. Meet the folks down on the farm and learn firsthand about the back-to-the-future small-farm economy that's gaining strength across America. Discover new tastes and memorable traditions. Explore local flavors, wit and wisdom along with the universal values of a food system that is "good, clean, and fair." Recreate a range of sumptuous yet simple meals with the farmers' own family recipes. Sustainable food is real food.--From publisher description.

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Jae Steele

Get It Ripe is a vegan cookbook for the 21st century, with an emphasis on holistic living and whole food (i.e. unprocessed and unrefined) ingredients. jae steele is a registered holistic nutritionist; she has also been a professional vegan baker, and worked on organic farms on both the east and west coasts of Canada. Her life experiences, and her love of vegan whole foods, are at the heart of Get It Ripe, which not only features uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including special diets (all recipes are wheat-free), simple steps for cleansing and detoxing, building your own kitchen compost, information on ethical consumerism, and the connections among mind, body, and spirit.The 140 recipes include Butternut Risotto, Chipotle Black-Eyed Peas with Maple Mashed Sweet Potatoes, Cauliflower Chickpea Curry, Fettuccine No-Fredo, Apple Carrot Soup with Coriander, Blueberry Breakfast Polenta, Spiced Squash Muffins, and Cowgrrrl Cookies. Two-colour throughout, the book also includes 16 full-colour recipe photographs.Get healthy and energetic with Get It Ripe.