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Marie has authored (and co-authored) over 20 cookbooks. 365 WAYS TO COOK PASTA (Harper & Row, 1988), still a popular favorite among many cooks, has over 500,000 copies in print. THE GOOD EGG (Houghton Mifflin, 2000) won the James Beard Award. LIGHTER, QUICKER, BETTER (co authored with Richard Sax), won both the Julia Child and James Beard cookbook awards, the culinary equivalent of two gold medals. Another cookbook, THE LIGHT TOUCH was nominated for both of these awards, as well. Marie wrote the Beans and Grains Chapter for the NEW JOY OF COOKING (Scribner 1997). She is the writer on the first cookbook from Sur La Table, THINGS COOKS LOVE: IMPLEMENTS, INGREDIENTS, RECIPES (April 2008)

Sur La Table’s Things Cooks Love: Implements, Ingredients, Recipes

Andrews McMeel Publishing, LLC 2008 $35.

To order: www.surlatable.com

Things Cooks Love is the first in a series of books from the cookware retailer Sur La Table. It speaks to the love cooks have for the tools they use to prepare meals.  Filled with wonderful recipes.

Fig Heaven: 70 Recipes for the World’s Most Luscious Fruit

William Morrow 2005 $19.95

To order: www.amazon.com

When Marie Simmons moved from Brooklyn New York to Oakland California it was the abundance of figs that soothed the feeling of displacement she was experiencing. She did what every passionate cook does when in need of comfort: she cooked. Recipes use both fresh and dried figs in everything from appetizers to desserts with lots in between.

365 Ways to Cook Pasta

HarperCollins Publishers, 1988; Reissued 1996

Spiral Bound Hardcover Anniversary Edition $12.95

Out of Print

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This first book by Marie Simmons, 365 Ways to Cook Pasta: For Every Season, For Every Reason, A pasta Lover’s Paradise, was the second in a long series of 365 titles (by other authors). Pasta went on to sell over 500,000 copies.

Winner of the James Beard Award for Best Single Subject Cookbook 2000       

The Good Egg: More than 200 Fresh Approaches from Soup to Dessert

Houghton Mifflin 2000, Soft Cover $15.

To order: www.amazon.com

Simmons passion for eggs, and love of cooking, is evident on every page of this classic book. All the basics and science of egg cookery are covered here plus creative riffs on classics and exciting new recipes.

Lighter Quicker Better

By Richard Sax and Marie Simmons

William Morrow 2000

Out of Print

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Simmons and Sax, long time collaborators for their “Cooking for Health” column in Bon Appetit magazine, pooled their extensive cooking knowledge, wise palates, and 200 of their deliciously healthful recipes to create Lighter Quicker Better. Winner of both the James Beard and Julia Child Cookbook Awards for best book in the healthy cooking category the book was considered ground breaking in its sensible approach to eating well without deprivation.

The Light Touch Cookbook:

All-time favorite recipes made healthful & delicious

Nominated for both a James Beard and a Julia Child Cookbook Award

Chapters Publishing 1992

Out of Print

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The premise for The Light Touch Cookbook is to remove the fat from our favorite dishes without removing the taste. It is a challenge for some cooks, but not Simmons, who seems to have an intuitive sense of how to trick our palates into being happily sated even when much of the fat has been omitted by using low fat cooking techniques, ingredients with flavor hits, minus fat, and fresh ingredients. The recipes are simple, well-written, and appealing.

Simmons is also the author of:

A to Z BAR COOKIES (Chapters, 1994)

A TO Z MUFFINS (Chapters, 1995)

A TO Z PANCAKES (Chapters, 1997)

A TO Z PUDDINGS (Chapters, 1999). 

HOLIDAY CELEBRATIONS (Williams-Sonoma, 1998)

COOKIES (Williams-Sonoma, 2002)

FRESH & FAST (Chapters, 1996 and re-issued by Houghton Mifflin 2004)

ITALIAN LIGHT COOKING (Putnam Publishing, 1992)

RICE, THE AMAZING GRAIN  (Henry Holt and Company, 1991)

THE AMAZING WORLD OF RICE (William Morrow, 2003)

ESSENTIALS OF HEALTHFUL COOKING (Williams-Sonoma 2004)

MASTERING SOUPS & STEWS (William-Sonoma 2005)