First Published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.

The most favored Dutch cookbook of the seventeenth century, The Sensible Cook (De Verstandige Kock) had a major impact on the foodways of the Dutch in the Netherlands and in their New World territories. As a part of the larger work, The Pleasurable Country Life, The Sensible Cook records the foodways of rich middle-class households, the cooking methods and typical dishes they prepared, and the implements and ingredients they employed. Often the recipes are surprisingly sophisticated. From braising a chicken with orange peel and cinnamon to stuffing pigeons with a mixture of parsley, ginger, sugar, butter, and raisins, many of the dishes are still appealing today. Peter G. Rose has, in fact, adapted some two dozen of the recipes for contemporary use—tempting dishes such as “Shoemaker’s Cake,” a delicious combination of bread crumbs, butter, eggs, and stewed apples. Handsomely illustrated with Dutch genre paintings, The Sensible Cook will interest cooks, food historians, students of social and cultural history, and the large number of Dutch descendants in America. Most important, this book will be welcomed by all who enjoy good food.

New York Times Bestseller Enter Audrey Hepburn’s private world in this unique New York Times bestselling biography compiled by her son that combines recollections, anecdotes, excerpts from her personal correspondence, drawings, and recipes for her favorite dishes written in her own hand, and more than 250 previously unpublished personal family photographs. Audrey at Home offers fans an unprecedented look at the legendary star, bringing together the varied aspects of her life through the food she loved—from her childhood in Holland during World War II, to her time in Hollywood as an actress and in Rome as a wife and mother, to her final years as a philanthropist traveling the world for UNICEF. Here are fifty recipes that reflect Audrey’s life, set in the context of a specific time, including Chocolate Cake with Whipped Cream—a celebration of liberation in Holland at the end of the war; Penne alla Vodka—a favorite home-away-from-home dish in Hollywood; Turkish-style Sea Bass—her romance with and subsequent marriage to Andrea Dotti; Boeuf à la Cuillère—Givenchy’s favorite dish, which she’d prepare when he’d visit her in Switzerland; and Mousse au Chocolat—dinner at the White House. Audrey also loved the basics: Spaghetti al Pomodoro was an all-time favorite, particularly when returning home from her travels, as was a dish of good vanilla ice cream. Each recipe is accompanied by step-by-step instructions, including variations and preparation tips, anecdotes about Audrey and her life, and a poignant collection of photographs and memorabilia. Audrey at Home is a personal scrapbook of Audrey’s world and the things she loved best—her children, her friends, her pets. It is a life that unfolds through food, photographs, and intimate vignettes in a sophisticated and lovely book that is a must for Audrey Hepburn fans and food lovers.

Global Potluck is a collection of delicious recipes, stories, and fascinating tidbits of culinary history from across the planet. The author is donating 80% of the profits to Heifer International.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Four Hands. Two Hearts. One Song. When widower Gerrit Appeldoorn takes his granddaughter to piano lessons one day, he finds himself drawn to her music teacher: a woman unlike any he has known. It’s an unlikely attraction. He’s a retired dairyman with mud on his boots; Joan Horton is a world traveler and former piano instructor at New York’s most prestigious academy of music. Not quite “beauty and the beast,” but close. Even so, Gerrit slowly begins to open his heart: to Joan, to music, to the possibilities that may be found in both. Yet as their relationship deepens, Gerrit faces crises concerning his family and farm, while Joan confronts a dark secret that threatens her future. While coping with these challenges, neither can predict how their duet will sound as they practice the music of renewed hope and second chances. From the Trade Paperback edition.

Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package. Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen. Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining. To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in pIllustrations by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied. In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes. Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.