Whether your winter blows with snow and rain or is just a sunbelt state of mind, a trove of delicious, soul-warming fare awaits in COLD WEATHER COOKING, from the author of The Nantucket Open-House Cookbook with over 214,000 copies in print. Guided by a sense that winter is the season for seasonings-from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb-this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth. More than 300 recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Selection of the Book-of-the-Month Club's HomeStyle Books. 112,000 copies in print. Sarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook and Cold-Weather Cooking. Currently she writes a weekly food column for Nantucket's Inquirer and Mirror newspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod. THE LONG SIMMER SO LONG, SUMMER Recipes to straddle the seasons, combining foods for summer's grand finale with autumn's chilly beginnings. FINGER FOODS FOR FROSTY WEATHER Warming little morsels for a chilly evening's cocktail party. THINKING THANKSGIVING, PART I: SAVORIES A cornucopia of vegetable side dishes to celebrate the spirit of Thanksgiving. THINKING THANSGIVING PART 2: SWEETS Luscious ways with fruit to accompany or end any cold-weather feast. SOUPS FOR THE SOLSTICE Hearty soups to fortify body and soul against deep freezes and other inclement ills. DECEMBER DAZZLE The great culinary extravagances that are integral to the holiday splurge. HOLIDAY CHEER Winter's warm libations accompanied by favorite cookies and sugarplums. COLD-WEATHER COMFORTS Breakfast fare to provide the incentive to face the world on the chilliest mornings. STORMY WEATHER AND MAGIC MOUNTAINS Simmering stews, crackling roasts, and mounds of carbohydrates that can be guiltlessly indulged in after invigorating days outdoors. THE BRUMAL FIRE OF THE VIANDS Hearthside grilling to dispel epicurean doldrums and set the soul on fire again. PISCEAN PLATTERS Fish dishes from a cook with a taste for astrology. THE TEASE OF SPRING Recipes that signal the first signs of spring, yet allow for the chill of fickle March winds. EASTER FEASTS One last eclectic and ethnic extravaganza. INDEX NO TEARS FOR SUMMER'S END! When the air turns crisp, make your kitchen the most welcoming spot in your home with Sarah Leah Chase's collection of soul-nourishing dishes. Completing the year that began with her summery NANTUCKET OPEN-HOUSE COOKBOOK, this passionate cook shares her originality and gift for intensifying flavors in hundreds of recipes with an inspired twist, from lasagne layered with pumpkin, hummus made of black beans, and Seafood Pot Pie to such stunning creations as Roast Rack of Lamb with a Cilantro Crust and Buche de Thanksgiving. Includes bracing drinks, hearthside grilling, holiday menus, and recipes for the first tease of spring. Praise for Sarah Leah Chase a

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