For the Foodies

Part Grand Tour of France, part history of French cuisine: an irresistible journey, from Paris to Provence, to find "the perfect meal"

An expat Paris resident for more than twenty years, John Baxter began noticing an alarming trend: just as species of plants and animals are rapidly facing extinction globally, so too are the traditional ingredients and techniques of classic French cooking and eating. Indeed, he worried that the soul of the world's most revered national cuisine is in danger of disappearing, as centuries-old ways of cooking, preparation, and farming wither away. Spurred to action, Baxter set off across the country on an unforgettable quest to taste the last great French dishes before they disappear forever--from Paris's surviving haute cuisine establishments to the tiny local restaurants that still serve the remarkable regional dishes of Provence, Normandy, Cote d'Azur, and more.

Winner of the James Beard Award for the Best Restaurant in America, the acclaimed Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. With this classic cookbook, winner of a Julia Child Cookbook Award, its devoted fans from down the block and across the globe can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home.

Here are recipes for 160 of Union Square Cafe's unforgettable dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Ratatouille-Stuffed Zucchini Blossoms, and Baked Banana Tart with Caramel and Macadamia Nuts are just some of the timeless favorites included in this essential collection. Filled with the vitality, warm artwork, and tempting recipes of its namesake, The Union Square Cafe Cookbook ensures that the restaurant's pleasures are as close as your bookshelf.

Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.

Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.