In the nearly ninety years since Joy of Cooking was first published in 1931, it has become the kitchen bible. This new edition contains tried-and-true favorites, while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores. -- adapted from jacket "From the newest generation of the JOY family, for a new generation of cooks, comes a brand-new edition of America's...

This cookbook is a collaboration between nutrition and science, offered with Andrew Weil's expertise, and flavorful spa cuisine offered by Rosie Daley. The recipes include all meals and have colorful ingredients and international flavors.

Countries all over the world have their own kind of rustic food--simple, thrifty, hearty, unpretentious and full of flavor. This cookbook contains more than 200 recipes for starters, side dishes, entrees, and desserts from more than 25 countries.