By Judy Gelman, Vicki Levy Krupp

Have you needed you may get pleasure from an Italian dinner with Frances Mayes? Or switch recipes with Jacquelyn Mitchard? It's all attainable during this particular cookbook that includes recipes drawn from the works of today's bestselling authors, in addition to intimate insights that aid deliver their so much cherished books to life.

The delectable recipes featured during this bibliophile's cookbook include:
* Lisa See's received Tons
* Tom Perrotta's Minestrone Soup
* Elinor Lipman's Veal Marengo
* Janice Y. okay. Lee's Indonesian Ginger Chicken
* Sara Gruen's Salmon en Cro?te with Hollandaise Sauce
* Emma McLaughlin and Nicola Kraus's Plum Torte
* Lisa Genova's White-Chocolate Challah Pudding with Raspberry Sauce

And a lot, even more! With greater than a hundred dishes and beverages created through fifty of today's brightest writers, this cookbook becomes a banquet in your mind--and your soul!

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Read or Download Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson - a Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors PDF

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Additional info for Table of Contents: From Breakfast with Anita Diamant to Dessert with James Patterson - a Generous Helping of Recipes, Writings and Insights from Today's Bestselling Authors

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1 bunch of dill ❹ Slice the lemon in thin slices and arrange on top of the salt, creating a little bed for the salmon. Top with garlic pieces and a good handful of dill to cover. Cook’s Note This lox comes from the Swedish gravlax, which is normally cured. The only difference with this and smoked salmon is that after the salmon has been cured it is then smoked. ❺ Place salmon flesh-side down on the dill; this allows the flesh to absorb the flavor. ❻ Add remaining salt-sugar mixture, covering the entire salmon.

Remove from pan, and place crepe on a plate. 1/8 teaspoon white pepper ❺ Spread with Nutella and sliced bananas, fold over, and dust with powdered sugar. ❻ Serve hot, and maybe with a little vanilla ice cream or whipped cream. FEB. 7 Fettuccine Alfredo Day Fettuccine Alfredo is the epitome of phenomenal cuisine, simply done. It was created in Italy by Alfredo de Lelio at his restaurant Alfredo Alla Scrofa around 1914 as a variation of Fettuccine al Burro (fettuccine with butter). This is an easy but decadent recipe— and as long as you have quality ingredients, this dish should be done in about 15 minutes!

Bake at 350°F for 15 minutes until golden. Whole cloves Grated nutmeg ❶ Put rum and sugar in a coffee mug. Add about 1 ounce of hot water and stir well. ❷ Cut a pad of butter, about ½ tablespoon. Stud pad with a few cloves. Drop butter into rum. ❸ Sprinkle a little nutmeg on top and enjoy! January 13 Jan. 18 Peking Duck Serves 4 1 5–6 pound Pekin duck Salt and pepper 4 tablespoons maltose syrup (or honey) 2 tablespoons honey 1 scallion, sliced thin (plus more for serving) 6 cups water 3 tablespoons fresh ginger (chopped small) 1 tablespoon salt 2 tablespoons sherry Peking Duck Day Peking duck is an Imperial dish hailing from Beijing—one of the quintessential culinary representatives of the great red nation.

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