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Les Dames d'Escoffier International is the premier association of women culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In its first national cookbook, the "Dames" share their most essential dishes, the ones they cook at home for family and friends. Here are such delights as Lidia Bastianichs hearth-warming Pork Rib Guazzetto; Susan Fenigers Roasted Black Cod with Horseradish Coulis and Farmers Carrots; Anne Willans Elegant Twice-Baked Spinach Souffli; and Alice Medrichs Bittersweet Souffli with Nibby Cream. More than 130 recipes range from appetizers to salads and soups, main courses (including vegetarian), sides, baking and desserts. Cooking with Les Dames d'Escoffier offers up a wonderfully eclectic and informed array of foodie sidebars: the lowdown on screwcaps on wine; how boxed phyllo dough can be a lifesaver; how to pair beer and food; new ways to enjoy caviar; favorite kitchen tools; how to tread a cake pan so the cake always comes out; and more. Hardcover; 400 pages.

What if you could invite Alice Waters, M. F. K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia Child looking over your shoulder as you prepare Julia's Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes? Les Dames d'Escoffier International (LDEI) is the premier association of female culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In the organization's first national cookbook, the Dames share their most essential dishes--the ones they cook at home for family and friends. Here are such delights as Lidia Bastianich's hearth-warming Pork Rib Guazzetto, Susan Feniger's Roasted Black Cod with Horseradish Coulis and Farmers' Carrots, Anne Willan's elegant Twice-Baked Spinach Souffles, and Alice Medrich's Bittersweet Souffles with Nibby Cream. More than 125 recipes provide the range from appetizers to salads and soups, main courses (including vegetarian options) and sides to baking and desserts. Cooking with Les Dames d'Escoffier also offers up a wonderfully eclectic and informed array of foodie sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beverages and food, new ways to enjoy caviar, favorite kitchen tools, how to perfectly turn out a cake from its pan, and much more.

Marcella Rosene founded Seattle’s premier take-out food shops, Pasta and Co. She lives in Seattle. Pat Mozersky founded the Ma Maison Cooking School. Tracey Maurer is a freelance food photographer. Both live in San Antonio.

"I was raised, formed, and shaped by the food of professional women chefs, from my mother and my aunts to the 'mothers of Lyon.' it is still the food closest to my heart and most satisfying to my soul. And the recipes from Les Dames d'Escoffier reveal th

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