New Releases by Jean Anderson

The coauthors of the bestselling "New Doubleday Cookbook" present an exciting new cookbook for the busy chef. Featuring 850 recipes, this "excellent and comprehensive guide" ("Food and Wine") also includes extensive information on maximizing the possibilities of the microwave.

Sixteen activities help teach about the world of old-growth forests.

This invaluable reference gives home cooks access to the secrets that keep professional kitchens running smoothly and efficiently. Celebrated cookbook authors, food editors, chefs, restaurateurs, and other professionals, including Wolfgang Puck, Martha Stewart, and Julia Child, offer trade secrets that will benefit even the most inexperienced cook.

An extensive bilingual glossary explains, defines, and describes Portuguese food, wine, cooking, and restaurant terms. With notes for cooks and travelers on the language of Portuguese wine, food, and dining. Wine notes have been completely revised and updated. Color photographs of Portugal by the author.

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy WÜrz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in LÜbeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany''s gastronomic triumphs. With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today''s Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German''s new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany''s total gastronomic experience. Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy WÜrz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

By substituting low-fat, low-cholesterol ingredients for butter, eggs, and heavy cream, sinful favorites like Coeur a la Creme, Chocolate Souffle, and Black Forest Cake are brought within the realm of the calorie-conscious as well as those watching their cholesterol intake. No recipe contains more than 35 milligrams of cholesterol per serving. Full-color photographs.

During the evacuation of children from Edinburgh in the early days of World War II, shy, wealthy Margaret on her way to relatives in Canada trades places and identities with the orphaned Shona bound for the Scottish countryside.

Given the gift of seeing the future, a young girl, living on the tiny and remote island of Hirta at the time of the Druids, is able to travel forward in time and experience some of the important events that shape the history of her island home.

The complete guide to the modern kitchen that swept the R.T. French Tastemaster Awards, now updated and revised to reflect America''s new nutritional awareness and the trend toward healthier cooking. B & W illustrations throughout

In the twenty-second century in a land that was once Scotland, a group of gentle people, who believe in love, trust, and sharing, encounter several people from the twentieth century and are also invaded by Barbaric Ones from the south. Sequel to "In the Keep Of Time" and "In the Circle of Time."