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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 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 Soufflé; and Alice Medrich’s Bittersweet Soufflé 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.