Paperback no date 48p. 11.00×8.50×0.25 COOKBOOK GRILL RECIPES GUIDE FOR GAS GRILL AND RECIPES include: Grilling Methods, Meats, Poultry, Seafood, Side Dishes, and Grilling Guides. Looks like new, but worn.

Fran Gage calls sugar, almonds, eggs, and butter “the DNA of desserts.” Simple as they seem, they make possible a profusion of pastries and other sweets, from the elemental lollipop to the ethereal realms where marzipan, meringue, and puff pastry hold sway.

No one appreciates this fabulous foursome better than Fran Gage, who relied on them for her daily output during the ten years she owned and ran her acclaimed San Francisco bakery, Patisserie Francaise. Nor could anyone do a better job of ferreting out how each found its way into the kitchen and yielded up its alchemy, influenced by technological innovation, genetic manipulation, and government intervention–not to mention human error and, of course, the weather. In A Sweet Quartet, she tells the story of each ingredient, from its origins to its transformation into culinary gold, drawing upon her travels, tastings, experiments, and remembrances. Each section ends on a sweet note, with a baker’s half-dozen of recipes that show off the multiple talents of the ingredient. The book concludes with a look at the meaning of desserts, from ancient times to the present day, and–the piece de resistance–ide

Interspersed with Forrest Gump’s unique reminiscences and observations, a collection of sixty mouth-watering chocolate recipes includes such scrumptious treats as Groovy Grasshopper Pie and Chocolate Ping Pong Pound Cake. 200,000 first printing. IP.

extremely rare,very good condition

Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.

It’s all here — from cooking up Fall River memories like St. John’s Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.

Hey, this isn’t rocket science, but it’s good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn’t Kansas anymore, Toto, and these are salads like you’ve never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril’s BLT Salad, and Molasses Duck Salad.

Does pork fat rule at your house (and if it doesn’t, why not?)? Then take your pick of the pig — Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don’t limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.

Emeril’s TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.