From the best loved and most widely recognized name in meatless cooking comes a heartwarming collection of sumptuous menus for every season's festivities.

Bistro cooking-bold and full-flavored-is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley's Bistro in Boston helps home cooks bring these classic dishes into their own kitchens.

The Cook's Canon is Raymond Sokolov's pick of the recipes essential for culinary literacy. He provides crystal-clear recipes for 101 classics, from Apple Pie to Zabaglione. Each iconic recipe is paired with a short essay -- historical, ethnographic, chemical, physical, and often very funny. Readers who know their way around the kitchen will rediscover what got them into food in the first place, and they can feast on witty morsels of the origins and significance of these beloved dishes.

Star chef and bestselling cookbook author Ming Tsai introduces a time-and-step-saving approach to East-West cooking that puts its vibrant, complex flavors easily within reach of cooks of every level.

From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean. Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert.