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 CHEF Philippe Chevalier has promised three bistro dishes for us to photograph, yet his kitchen at La Salamandre in Danville is spotless,
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 Cooking a beef roast couldn't be simpler or tastier. Use the tenderest of beef cuts; season it with a savory mixture of garlic, marjoram, lemon peel, and pepper
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 Good food and good music are major components of the magnetism of New Orleans, and Juliet T. Robertson, a native daughter.
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 The true essence of a final dish boasts rich visual appeal, aromas, concentrated flavors, appealing textures, varying temperatures,
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FAIRFIELD, Iowa-Riding the crest of three waves-organic, Italian and gourmet-has buoyed the business at Purely Organic,
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ITALIAN CUISINE |
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| New works cast regional eye on
 Because of the diversity of Italian cuisine, the food is, perhaps, best approached in terms of its regions. Two of the following books deal with the cooking of specific areas, while the third deals with country-style cooking in all of the regions.
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| The Italian job cross functionality
 Since venturing into the crowded U.S. pasta market in 1996, Barilla (Parma, Italy) has survived a rapidly thinning, but still viable, dry pasta market valued at $1.1 billion. The company has even managed to
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| Italian cuisine much more
 Damiano Martin, 252 pages, New York: HarperCollins, $34.95. Author Martin is the son of restaurateurs Mara and Maurizio Martin, who opened Osteria da Fiore in Venice, Italy, in 1978. It since has become a destination for world travelers.
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| Rainbow Green Live Food Cuisine
 Dr. Cousens insists that raw eating is far from dull. Rainbow Green Live-Food Cuisine features more than 250 recipes that have been tested and perfected by chefs at the card located in his Tree of Life
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| Bring Tuscany home
 Italy's charms-its people, its art, and especially its food-tend to cast a spell on visitors, and San Franciscans Donald Frediani and Renata Gasperi are no exception. They've been captivated by this seductive land, which they've visited 14 times in the past 25 years.
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