Le Creuset 2-1/2-Quart Round Doufeu. The doufeu is the original dutch oven, taking it’s name from the combination of the French doux and feu or “gentle fire.” Tight fitting lid is designed to hold ice cubes, so that the warm vapor from the simmering food meets the cool lid, promotion condensation. Dimples under the lid cause the condensation to drop back in to the lid continually basting the food in the pot. This process aids in creating a juicy and moist roast or cut of meat.

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Glossy, tempting, and brazenly luscious, the French tart is a scrumptious seductress. In French Tarts, Linda Dannenberg presents fifty of the most delectable and easy-to-prepare savory and sweet tarts from the top bakers, chefs, and great home cooks of France. The featured tarts hail from many different regions–Provence, Burgundy, Bordeaux, the Riviera, and, of course, Paris. Photographed on location throughout France, Guy Bouchet’s full-color images, combined with the charming illustrations and rustic hand lettering of renowned illustrator Vavro, create the literary equivalent of an authentic French culinary experience.

Among the savory tart recipes are: a pungent Pissal-adiFre–the onion, black olive and anchovy tart so popular in Nice; the GGteau dePommes BoulangFre, a traditional “Baker’s Wife” potato-and-goat-cheese tart; and the remarkable Tartelettes NapolTon au Saumon FumT, an intensely flavored smoked salmon tart.

French Tarts also contains recipes for sweet tarts including: a delectable version of the traditional Tarte Tatin, this one an upside-down apple-and-pear tart from the Anjou region of France; the Tarte aux Framboises Proventale, a baked raspberry-and-flan tart from the C(te d’Azur; and an exquisite Tarte au Chocolat InfusT au Basilic–an intense chocolate tart perfumed with basil.

Savory with cheese and vegetables or sweet and succulent with fresh fruit, nothing captures the essence of French pastry more eloquently than the tart.

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Arthur Avenue winds its way through the heart of the Bronx. Known to many as the “real Little Italy,” the storied Arthur Avenue neighborhood has been home to a vibrant community of Italian-Americans for over a hundred years. Today, this area continues to thrive as visitors and residents stop to buy a fresh, crusty loaf of bread; to enjoy a meal at Mario’s Restaurant; to dawdle for a while at Randazzo’s raw bar on a warm summer afternoon; or to hear Mike’s Deli owner Michele Greco belt out an aria from Rigoletto and spellbind his customers with tales of the Avenue’s past.

Now, for the first time, the residents of Arthur Avenue invite you to experience the magic of their kitchens and share the flavors of their family tables. Passed down through generations, their delicious recipes are time-tested, tried, and true — and ready for any kitchen. They include:

• Sicilian Baked Ziti • Yankee Stadium Big Boy (The Greco family’s famous grinder that was rated one of the best in the city by the New York Times) • Osso Buco • Olive Ciabatta • Italian Ricotta Cheesecake • Cannoli • and more

The Arthur Avenue Cookbook also invites you to savor the memories of the neighborhood’s most colorful residents, restaurateurs, and shop owners, and those of their families — many of whom have lived in the neighborhood since it first came into being. Meet Mario Borgatti, the noodle maker who has been there for more than eighty-five years. Anthony Artuso, Sr., takes his bakery business so seriously that he went seventeen years without a vacation — in part, to ensure that each bride and groom got the perfect wedding cake. And Mike Rella, president of the Arthur Avenue Retail Market, remembers learning English by working in a butcher shop, where he’s now a partner with his uncle Peter Servedio.

This cookbook also provides a guide to the pastry shops, delis, restaurants, and other famous and lesser-known gems that line Arthur Avenue. Gorgeous photographs, extraordinary characters, and enticing dishes make The Arthur Avenue Cookbook an irresistible addition to any kitchen.

The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy

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Le Creuset Enameled Cast Iron 6-Piece Classic Set Cook a feast with Le Creuset’s 6 piece classic set. This enameled cast iron set includes popular cookware and bakeware used everyday in the kitchen. These make a great gift for newlyweds or are great simply for starting your own set. Sporting a brilliant finish, this set is sure to impress. Stovetop, oven, and broiler safe. Available in Cherry, Cobalt, and Flame. Set Includes: 5 1/2 qt. Round French Oven with Lid 2 1/4 qt. Saucier Pan with Lid 10 1/4″ Square Skillet Grill 8″ x 11 3/4″ Roaster Features: Made of enameled cast iron With lids Pour spouts on skillet grill Superior heat retention and distribution Durable, non-reactive interior Sure grip handles and lid Stovetop, oven, and broiler safe Silicone, plastic, wooden utensils recommended Trivets recommended for countertop or table use Best with low to medium heat settings Available in a variety of colors

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These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d’Uxelles, are the most important French cookery books of the seventeenth century. They were the first French cookery books of any substance since Le Viandier almost 300 years before, and they ran to thirty editions in 75 years. The reason for the success was simple: these were the first books to record and embody the immense advance which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets and even pumpkin pie) are given. The watershed from medieval to modern times is being crossed before our eyes in La Varenne’s pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell. This translation, as is the original, is extremely difficult to understand: there are difficult words, omissions, mistranslations, and other opacities. Terence Scully has solved all modern readers’ problems by undertaking a modern translation with detailed commentary of the original French texts. His work takes cognisance of the early English translation, as well as not ignoring contemporary works available to those early cooks for purposes of comparison and contrast. Terence Scully is Emeritus Professor of French at Wilfrid Laurier University. He specialises in medieval French language and literature, and is the author of The Art of Cookery in the Middle Ages, and has translated Le Vivendier, Le Viandier, and the treatise on cookery by Chiquart. He is also author of many articles and other writings on French philology.

La Varenne’s Cookery: The French Cook, The French Pastry Chef, The French Confectioner

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Corn-husked bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables—tamales are a simple and delicious staple of Mexican and Southwestern cuisine. Alice Guadalupe Tapp has perfected the art of tamale making, and in TAMALES 101 imparts her knowledge and passion for this comforting treat. TAMALES 101 will show beginners how to make masa dough as well as fold and steam tamales to perfection. Then, once you’ve mastered the basics, you’ll be whipping up batches of Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales in no time. With recipes for nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces, TAMALES 101 will send you on a culinary adventure that’s sure to delight and impress your guests.• Includes 60 food and spot photographs and 15 illustrations showing, step by step, how to spread masa and wrap and tie tamales.• At Tamara’s Tamales, Alice and her daughter, Tamara, sell hundreds of tamales a day—and have since 1996.Reviews”Graphically the book shouts ‘olé!’ with its vibrant colors and fun type.”—The Kansas City Star

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Le Creuset Enameled Cast Iron Round French Oven Great for nearly any dish, Le Creuset’s Round French Oven will be a favorite in the kitchen. Its classic design features a tight fitting lid and handles for easy transportation. Made of enameled cast iron, this piece has superior heat retention and distribution, plus it is oven, broiler, and stovetop safe. It features easy grip handles and a tight-fitting lid to lock in heat and moisture. The lid also has phenolic knobs that are oven safe to 375°F / 190°C. Available in a variety of sizes and colors. Features: Made of enameled cast iron Superior heat retention and distribution Easy grip handles on each side and a lid Tight fitting lid with phenolic knob oven safe to 375°F / 190°C Stovetop, oven, and broiler safe Silicone, plastic, wooden utensils recommended Trivets recommended for countertop or table use Best with low to medium heat settings Available in a variety of sizes & colors

Le Creuset Enameled Cast Iron Round French Oven, Color: Cherry, Size: 3 1/2 Quart

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M05196-67 Le Creuset has a tradition of designing superior cookware with serving capabilities. The 6 Piece Classics Set is a perfect gift for newlyweds, new home owners, or to start your own collection! The enameled cast iron pieces work well on all heat sources, including induction. This material spreads heat more evenly and retains heat longer. The tight-fitting lids seal in flavor and moisture, and are equipped with a phenolic knob which is oven safe up to 375 F. Certainly a cookware set to be cherished for years to come! Set Includes: -5.5-Quart Round French Oven with Lid. -2.25-Quart Saucier Pan with Lid. -10.25” Square Skillet Grill. -8” x 11.75” Roaster. Features: -Stunning Cherry color. -Lid traps heat and seals in flavor and moisture. -Phenolic knob is oven safe to 375 F. -Works well on all heat sources, including induction and oven safe. -Refrigerator and freezer safe. -Lifetime limited warranty. Specifications: -Material: Enameled cast iron. -Cleaning and Care: Dishwasher safe, but handwashing is recommended.

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With Le Creuset grills you can cut the fat but retain the flavor. The deep ribs separate the fat from the food allowing for healthier cooking. The grills can go on the stove or under the broiler – a rainy day will never prevent you from enjoying your favorite barbeque foods. The ribbed base sears food evenly and gives the characteristic char lines. With Le Creuset grills you can serve it with a sizzle. Whether frying, grilling, or sautéing, the satin black enamel interior on our grills can withstand the rigors of everyday use and offer great flexibility. Best of all, they require no seasoning and will not absorb odors or flavors.

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La Creuset 2-Qt. Cast Iron Enamel Heart Casserole Add a little love in the kitchen! La Creuset’s heart-shaped casserole adds absolutely the perfect touch to meals. Made of scratch resistant cast iron enamel, this pot is as sturdy as it is stylish. It also has two strong handles on each side for easy lifting. Non-reactive interior. Features: Made of enameled cast iron Scratch resistant Heart-shaped Phenolic knob on lid oven safe to 375°F Sturdy handles on each side Superior heat retention and distribution Durable, non-reactive interior Sure grip handles and heart-shaped lid Stovetop, oven, and broiler safe Silicone, plastic, wooden utensils recommended Trivets recommended for countertop or table use Best with low to medium heat settings Model: L251-02

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