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Cooking.com - Cookbooks - American
100 Greatest Cajun Recipes
Chef Jude W. Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or âsomething extra,â sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name. In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.
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100 Greatest New Orleans Creole Recipes
Reprinted with a new cover! Introducing the best of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. In The 100 Greatest New Orleans Creole Recipes, Guste presents a selection of choice recipes ranging from âHaute Creoleâ entrées like daube glacée to hearty red beans and rice. For generations, these dishes have graced the tables of famous dining establishments and family kitchen tables alike, proving that they have universal appeal and popularity. Chef Guste has simplified the steps of some his grander recipes, testing each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process and the freshness of ingredients. Follow these recipes and you can create the true flavor of Louisiana. Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipesâ origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetizers, drinks, and desserts, this book makes Creole dining elegant and effortless. Roy F. Guste is a former proprietor and chef of Antoineâs, the famous New Orleans restaurant. He is a food advisor to many restaurants, a frequent lecturer at conventions, and an author of cookbooks and a garden guide.
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101 Things To Do With Grits
Grits--they've been called the first truly American food. Any Southern cook worth his salt knows it's what you add to grits that make them remarkable! Tropical Grit Fritters with Mango Salsa Grits Eggs Benedict Red Curry Grits Chocolate Grits Lobster Tempura over Lemon-Scented Grits Southern Grit Sushi And much more!
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500 Treasured Country Recipes
In this chock-full-of-recipes cookbook, Martha shares her family and friends' favorite tried-and-true country-cooking recipes. These are the simple dishes with country soul that make your mouth water. They are the church supper recipes that are never out of style and that will become the hand-me-down recipes you pass on to your children and grandchildren. In addition to providing these classic recipes, Martha covers the skills of the country kitchen. From woodstove to microwave, Martha shares tips and techniques for making cheese, preserving food, making sausage, pulling taffy, baking bread and making pies and ice cream. This heirloom cookbook, with old-fashioned and updated country techniques and know-how is as complete as your great-grandmother's pantry!
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Cooking Light Weeknight
Description to follow.
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A Cowboy in the Kitchen
Recipes from Reata and Texas West of the Pecos. A Cowboy in The Kitchen dishes up real food for real people, along with tasty helpings of cowboy folklore.
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A Gracious Plenty
A beautiful book, featuring hundreds of classic recipes, that captures the essence of Southern foodways. The more than 400 recipes- culled from community cookbooks representing a diversity of geographical and social influences- are only the first layer in this richly textured work.
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A Guide to Happy Family
You'd like to spend more time with your children. You need to eat. You hope to teach your kids basic living skillsâlike cooking. Here's help. And good humor. Pointers without punishment. As always, Spires insists that each undertaking be sensibleâand fun. she states the Principles (for example, Temperament is as important as temperature when cooking with kids.). She provides more than 100 handy tips, and then she lays the recipes out in sections (Appetizers, Soups, Salads, Entrees, Desserts). She winds things up with a chapter on Occasions and Seasons. It's full of menu ideas cross-referenced to the recipe section, guaranteed non-geeky decorating possibilities (including table settings that range from fun to elegant), and soup-to-nuts shopping list suggestions for each occasion. Try simple suppers for your family, or Moveable Feasts (that work for potlucks, picnics and tailgate parties). Each recipe section opens with recipes that are manageable for the youngest beginner and moves to recipes that build and refine techniques over time. (Each recipe notes the skill it teaches.) The recipes are temptingâBruschetta and Homemade Chips, Turkey and Corn Chowder and Tortellini, Greek Salad and Bibb 'n Orange, Green Noodles and Peanutty Tenders, Poached Pears and Apple Tartsâand more. This treasure of fun and good eating is your answer to the question that inevitably comes from your child when you start stirring around in the kitchen, Whatcha makin'?!
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A Nantucket Christmas
People from all over the United States come to Nantucket Island to celebrate Christmas in the charming setting of days gone by. Lamplights shine along cobblestoned Main Street, lined with Christmas trees heaped with thousands of lights. Every year, the week after Thanksgiving a select number of houses--most more than 200 years old--are chosen to be on a house tour for visiting tourists and islanders. Leslie Linsley, renowned style and craft expert and author of the recently published Leslie Linsley's Decoupage, is also a resident of Nantucket. Now for the first time in paperback, A Nantucket Christmas shows you ideas for Christmas trees, door decorations, mantels, and much more, all inspired by the homes of Nantucket. Also included are projects such as ornaments and stockings as well as festive recipes and inspirations for table settings and entertaining. Whether you're creating a wreath, banister decoration, or table setting, A Nantucket Christmas will inspire you to add a bit of early America to your Christmas tradition.
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A Painter's Kitchen
Revised! Wood. 70 recipes for homegrown & natural foods from Georgia O'Keeffe's kitchen, with details on her outlook on food, philosophy, life, art & the world. Color photos. 128 pgs. Paper
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A Quilter's Christmas Cookbook
Enhance your Christmas celebrations with more than 900 delectable recipes gathered together in this cookbook treasure. Here, too, are quilters' favorite Christmas memories and stories. Renew your holidays with this treat for body and soul!
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A Quilter's Christmas Cookbook
Enhance your Christmas celebrations with more than 900 delectable recipes gathered together in this cookbook treasure. Here, too, are quilters' favorite Christmas memories and stories. Renew your holidays with this treat for body and soul!
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A Real American Breakfast
In this outstanding new cookbook, the multiple-award winning authors of American Home Cooking offer hundreds of delectable meals guaranteed to make breakfast the way it ought to be. Cheryl Alters Jamison and Bill Jamison traveled from coast-to-coast, combing menus from diners, inns, and everything in between to find dishes that represent the American culinary soul. The result is this indispensable collection of recipes--filled with variety, flavor, and fun--that represents the diversity of our cultural tastes and styles. Here are meals to help everyone break out of the on-the-go breakfast rut, including regional specialties, ethnic flavors, seasonal sensations, childhood favorites, and more. Many can easily be made ahead; some are perfect for entertaining during leisurely weekends, at holidays, and on special occasions; all can be enjoyed any time. Filled with inspiring historical notes, menus and ingredients and technique tips. A Real American Breakfast is destined to become a kitchen classic for novice and experienced cooks alike.
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A Return to Cooking
Life holds a fundamental irony for four-star chef Eric Ripert--the more successful he becomes, the further he is taken from the love that made him a success in the first place. As his days get consumed with business decisions and staffing issues, the question arises--But when do I get to cook? A Return to Cooking is Ripert's personal quest for the answer: a journey in four different seasons to four different locales to cook the landscape and cook from the guts, using local seasonal ingredients in home kitchens and experiencing the joys--and occasional disappointments--of this spontaneous, creative act. From California to Puerto Rico, Vermont to Long Island, Ripert was joined by Colombian artist Valentino Cortazar and photographers Tammar and Shimon Rothstein, who captured his journey in their artistry. Dozens of essays on subjects such as handling raw fish, the power of vinaigrette, the virtues of Tabasco, shallots, and lemon confit enhance this eminently practical book's richly flavorful recipes.
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A Revolution in Eating
Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as âfit for swine,â became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a âculinary declaration of independence,â prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.
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A Taste of Freedom
In this wonderful, lush companion to her best-seller, The African-American Heritage Cookbook, Carolyn Quick Tillery again traces the history, heritage, and distinct flavors of regional African-American cooking, concentrating this time on the bounty of the Virginia coastal region, home of the esteemed Hampton Institute.
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A Taste of Heritage
Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randallâs personal recipes, the book also includes recipes from chefs who have worked with Randallâs A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just soul food, African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.
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A Taste of Heritage : Crow Indian Recipes and Herbal Medicines
A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance beauty and incite love. Snell describes the age-old practice of turning wildflowers and garden plants into balms and remedies for such ailments and injuries as snakebite, headache, leg cramps, swollen joints, asthma, and sores. She brings to bear not only her lifetime of experience but also the invaluable lessons of her grandmother, the legendary medicine woman Pretty Shield. With life-enhancing recipes for everything from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A Taste of Heritage is above all a fascinating cultural document certain to enrich the readerâs relationship with the natural world.
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Adirondack Cuisine
Offers an inspired collection of over 200 recipes celebrating the elegant homegrown cuisine, locally produced foods, and seasonal harvests of this magnificent New York region. Drawing on the edible bounty of this verdant region, this book presents a cuisine that is both rustic and refined. Chef Armand offers sumptuous yet easy-to-follow recipes for each course and season. Fruits from hillside orchards, vegetables grown in fertile valleys, maple syrup, wild honey, forest mushrooms, artisan cheeses, and fish and game from the Adirondack Park create the regional cornucopia featured here. A superior quality paperback with a lay-flat binding.
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African American Cookbook
This is a wonderful collection of traditional recipes and food memories. As well as contemporary favorite foods. All of the dishes celebrate lusty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them. Included are Pastor's Famous Ribs, Shortbread, Cracklin' Cornbread, Okra Gumbo, New Orleans Red Beans and Rice, and Sweet Potato Pudding. Woven among the 400 recipe are rich historic anecdotes and sayings. They were discovered or lived by this cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active. Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.
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African American Cookbook
This is a wonderful collection of traditional recipes and food memories. As well as contemporary favorite foods. All of the dishes celebrate lusty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them. Included are Pastor's Famous Ribs, Shortbread, Cracklin' Cornbread, Okra Gumbo, New Orleans Red Beans and Rice, and Sweet Potato Pudding. Woven among the 400 recipe are rich historic anecdotes and sayings. They were discovered or lived by this cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active. Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.
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African American Cookbook
This is a wonderful collection of traditional recipes and food memories. As well as contemporary favorite foods. All of the dishes celebrate lusty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them. Included are Pastor's Famous Ribs, Shortbread, Cracklin' Cornbread, Okra Gumbo, New Orleans Red Beans and Rice, and Sweet Potato Pudding. Woven among the 400 recipe are rich historic anecdotes and sayings. They were discovered or lived by this cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active. Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.
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African-American Heritage Cookbook
New in paper! The fragrances, emotions, and tastes of the famous Tuskegee Institute, founded by the former slave, Booker T. Washington in 1881, are evoked in this collage of personal vignettes, pictorial accounts, poetry, and more than 200 traditional recipes.
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African-American Kitchen
More than a cookbook, here is a living history and a loving testament of pride, featuring 250+ recipes, African and Southern proverbs, personal and family reminiscences, more.
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Airtight Woodstove Ckbk
DARLING
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Alan Wong's New Wave Luau
Born in Japan and raised on Honolulu, Alan Wong is one of Hawaiiâs top chefs and a major influence in creating a unified and distinctive regional cuisine. Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home, earning him a prestigious James Beard nomination for Best Regional Chef. In a unique triumph of East-West style, Alan Wong's New Wave Luau showcases Alanâs signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyondâwith tantalizing and innovative results. With delicacies such as Lobster Won-Ton Ravioli in a Curry Potato Sauce and Kona Mocha Brûlée, this volume delivers these incredible indulgences to the home cook.
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Alan Wong's New Wave Luau
Born in Japan and raised on Honolulu, Alan Wong is one of Hawaiiâs top chefs and a major influence in creating a unified and distinctive regional cuisine. Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home, earning him a prestigious James Beard nomination for Best Regional Chef. In a unique triumph of East-West style, Alan Wong's New Wave Luau showcases Alanâs signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyondâwith tantalizing and innovative results. With delicacies such as Lobster Won-Ton Ravioli in a Curry Potato Sauce and Kona Mocha Brûlée, this volume delivers these incredible indulgences to the home cook.
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Alfred Portale's Gotham Bar & Grill Cookbook
Child Award. The master teaches you to think like a chef as he explains his inspirations and reasoning with 100+ recipes that make this restaurant one of NY's finest.
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All American Cheese and Wine Book
2004 James Beard Award Winner for Single Subject 2004 IACP Award Nominee for Wine, Beer, or Spirits Category They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.
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All-American Comfort Food
A timeless collection of all-American food, it contains 475 easy-to-fix recipes in which taste is king. This is food to make you happy.
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All-American Cowboy Grill
The All-American Cowboy Grill will blaze a new trail through the Old West as it partners savory recipes from American cowboys and cowgirls of movie, TV, rodeo, and music fame with dozens of photos and sidebars of related interest. Riding shotgun with the recipes of the celebrities will be mouth-watering recipes rustled up by cooks from some of the top real-life ranches of the western United States. This time around the call to âcome and get it!â will have the cooks focusing on recipes for the home and patio grill. The bulk of the recipes will feature entrees, the star of the grill, but those recipes will be complemented with a variety of other dishes that can be prepared on the grill, including vegetables, breads, and desserts, and an assortment of foods that would accompany a grilled supper such as cool, cool beverages and side dishes. The book will have 20 to 40 short sidebars with real western history as well as western pop culture trivia from the movies and TV. There will be short articles on famous western tourist sites such as The Gene Autry Western Heritage Museum, The Roy Roger and Dale Evans Museum, The Cowboy Hall of Fame, and The Cowgirl Hall of Fame. The book will have 200 recipes and 100 photos.
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All-American Desserts
American's love dessert, any time of day and in any incarnation. Here is the bound-to-be-classic cookbook of more than 400 desserts that tantalize Americans across this country, whether they be traditional sweets, back-of-the-box gems, or inspired concoctions. Intrepid dessert hunter Judith Fertig has ventured far and wide to bring back these scrumptious treasures and gather them together for others to discover and enjoy. Every type of sweet satisfaction is here--cookies, cakes, pies, puddings, coblers, slumps, turnovers, cupcakes--even candy. Here is a sample of regional ingredients from every corner of the country that created some old favorites and new surprises: New Mexican pine nuts make Ole Mole Cookies Florida citrus fruits make Crazy Quilt Chocolate mousse with Fresh Orange Syrup California wines make Christmas Ratafia Kentucky bourbon makes Fresh Oranges in Bourbon Vanilla Syrup New England maple syrup makes Maple and Hickory Nut Apple Crisp
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All-American Desserts
American's love dessert, any time of day and in any incarnation. Here is the bound-to-be-classic cookbook of more than 400 desserts that tantalize Americans across this country, whether they be traditional sweets, back-of-the-box gems, or inspired concoctions. Intrepid dessert hunter Judith Fertig has ventured far and wide to bring back these scrumptious treasures and gather them together for others to discover and enjoy. Every type of sweet satisfaction is here--cookies, cakes, pies, puddings, coblers, slumps, turnovers, cupcakes--even candy. Here is a sample of regional ingredients from every corner of the country that created some old favorites and new surprises: New Mexican pine nuts make Ole Mole Cookies Florida citrus fruits make Crazy Quilt Chocolate mousse with Fresh Orange Syrup California wines make Christmas Ratafia Kentucky bourbon makes Fresh Oranges in Bourbon Vanilla Syrup New England maple syrup makes Maple and Hickory Nut Apple Crisp
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All-american Vegetarian
Bumper crop of useful info & 200 flavor-rich low-fat recipes from the Northeast, South, Midwest & Heartland, West & Pacific Coast. 352 pgs. Hard
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Ambitious Brew : The Story of American Beer
In the first-ever history of American beer, Maureen Ogle tells its epic story, from the immigrants who invented it to the upstart microbrewers who revived it. Beer might seem as American as baseball, but that has not always been true: Rum and whiskey were the drinks of choice in the 1840s, with only a few breweries making heavy, yeasty English ale. When a wave of German immigrants arrived in the middle of the nineteenth century, they promptly set about re-creating the pleasures of the biergartens they had left behind. Just fifty years later, the American-style lager beer they invented was the nationâs most popular beverageâand brewing was the nationâs fifth-largest industry, ruled over by fabulously wealthy titans Frederick Pabst and Adolphus Busch. But when anti-German sentiments aroused by World War I fed the flames of the temperance movement (one activist even declared that âthe worst of all our German enemies are Pabst, Schlitz, Blatz, and Millerâ), Prohibition was the result. In the wake of its repeal, brewers replaced flavor with innovations like marketing and lite beer, setting the stage for a generation of microbrewers whose ambitions reshaped the drink. Grab a glass and settle in for the surprising story behind your favorite pint.
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America Entertains
Everyone loves a party, but no one can create one as spectacularly as David Tutera. In America Entertains, the party-planner extraordinaire has created blueprints for 16 themed events-one for each month plus four additional fêtes-that celebrate America's regions and traditions. Each party plan offers ideas for everything from cocktails to floral designs, invitations to tabletops. Whether your gathering is intimate or for hundreds, Tutera's innovative strategies for fun, elegance, and decadence let you create a fantastic and all-encompassing look. Tutera's recipes for great hosting include classic American dishes as well as comprehensive tips for theme and decoration. His Summer Solstice Celebration in Santa Fe features a Slow-Baked Salmon with Chardonnay-Butter Sauce; the Ranch Country Wedding Reception near Dallas includes the mix for a Smoky Martini. Each of Tutera's parties is organized into three levels-Essentials, Extras, and Extravagances-for varying budgets and time limits. Tutera Tips condense his years of experience into quick hints for difficult topics-what to do with your guests' coats, or where to seat your eccentric uncle.
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America's Best State Fair Recipes
Great Value! More than 170 recipes from Blue Ribbon winners from all over the country, for everything from pies and pastries to pickles and preserves.
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America's Ethnic Cuisines
American versions of ethnic recipes that exemplify diverse cooking traditions Chapters showcase dishes from a variety of ethnic groups Meal planning made easy with recipes organized into menus Useful information on ingredients that are integral to each ethnic group's culinary heritage Detailed instructions and vibrant full-color photos inspire cooks to try exciting new recipes and bold ingredients
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America's Great Delis,
America's Great Delis
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American Bistro
Diane Rossen Worthington defines today's signature cuisine: rustic and sophisticated, earthy and eclectic, melding European traditions with homegrown innovation.
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American Brasserie
Award-winning chefs Rick Tramonto and Gale Gand have translated the French brasserie into a style that is uniquely American. In American Brasserie, they share 180 of their most beloved recipes from their acclaimed Chicago restaurant, Brasserie T, so that cooks everywhere can enjoy the pleasure of brasserie-style fare at home. Reflecting the classic dishes of France, Italy, and America, it is filled with delights to savor, from perfect starters like French Onion Soup with Gruyere and Country Mustard to superb desserts like Chocolate-Almond Biscotti. The book also features gorgeous color photographs that capture the energetic atmosphere of the American brasserie. Rick Tramonto and Gale Gand are a husband-and-wife chef team that have created several acclaimed restaurants in the Chicago-area, including the restaurants Brasserie T and Tru. Tramonto is the winner of the James Beard Award for best chef in the midwest and Gand is the host of Sweet Dreams on the TV Food Network.
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American Chef's Companion
Brabb, Elizabeth. Brabb assembles a wide selection of delicious recipes from all over the country. The recipes are from American folklore, researched on the farm and presented here for the first time. If you never heard of Dixie Punch or never knew how many potatoes it takes to make Potato Bread, then welcome this book to your home library. Containing over 90 recipes organized by topics including breads, soups, main entrees, and desserts, provides authentic accents for home-cooking.
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American Cookery
Facsimile of the rare and only, 2nd edition of the first American Cookbook, Amelia Simmon's colonial classic, as printed in 1796. Intro by noted food historian Karen Hess.
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American Diner Cookbook
With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular culture and back onto the roadsides of the country. Their names once tempted customers with a little magic to go along with a mealâthe Miss Albany, the Mayfair, Webbies, the Night Owl. Now their warmth and great food draw us toward a grand dining adventure. Indeed, the American roadside diner is a place like no other, with excellent service, reasonable prices, and conversation as plentiful as the coffee. The story of the diner began more than 100 years ago when coffee and sandwiches were first served from the back of a horse-drawn lunch wagon in Providence, Rhode Island. Slowly these roadside treasures evolved into the stainless steel railroad cars that are now associated with diners. While their popularity declined in the 1960s as fast-food chains became popular, today they are gaining in favor as more people want the personal touch present in a homey environment. The American Diner Cookbook contains more than 450 recipes for delicious foods that can be found on diner menus nationwide. Interviews with owners and others who have worked in diners and more than 100 black-and-white photographs appear throughout.
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American Dish
A sumptuous and satisfying gastronomic history of the nation in the twentieth century. Nothing conjures up images of turn-of-the-century America like a homemade apple pie, or evokes the postwar 1950s like a pot of fondue or bowl of onion dip. Here, restaurant critic Merrill Shindler takes aspiring cook--both actual and armchair--on a journey through the foods and drinks--that have defined each decade of the last hundred years. For those who have yearned for comfort food like the original Tuna Casserole of their childhood, or ever waned to learn how to make the perfect Baked Alaska, this is a clever and moth-watering look at the nation's culinary and cultural tastes.
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American Favorites
Betty Rosbottom revitalizes 200 classic recipes we love with fresh new ingredients, streamlined time and techniques and reduced fat.
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American Food: A Celebration
Packed with fascinating info & the most current versions of 200 classic recipes from regional experts. Handsome color photos; large format.
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American Frugal Housewife
Along with simply written recipes for roasting a pig and preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes, this fascinating book, with its lively and direct style, also offered 19th-century readers suggestions for treating chilblains and dysentery, cleaning white kid gloves, educating oneâs daughters, and advice for dealing with dozens of other domestic concerns. First published in 1832, it was a must for brides of the mid-1800s. An intriguing glimpse into the kitchens of the past for modern cooks, antiquarians, and nostalgia lovers.
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American Game Cooking
Contemporary, healthful guide to preparing farm-raised game birds and meats. 125+ recipes, many inspired by USA's finest chefs. With the wide availability of 'tame' game and game birds, this book isn't just for hunters. Its contemporary recipes should appeal to a much wider audience.--The Chicago Tribune.
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American Gourmet
Jane & Michael Stern's witty, astute, affectionate tribute to the dishes, chefs and restaurants that flowered from 1946 to 1971, with 100 of the era's most memorable recipes.
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American Harvest: 150 Recipes
Here for the first time is a collection of regional American recipes from the pantheon of Master Chefs of the American Academy of Chefs of the American Culinary Federation. Within this volume are 150 regional recipes from AAC members across the country, presenting a cornucopia of culinary delights. Organized by courses, from appetizers to desserts, this book brings you recipes from America's top chefs representing the southeast (including Puerto Rico), the northwest, the west, the midwest and Hawaii.
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American Macrobiotic Cuisine
MCALIFORNIA CULINARY ACADEMY RTY
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American Profile Hometown Cookbook
This collection is the best of what real hometown cooks are feeding their families. American Profile magazine is in over 22 million readers in small-town America. It is a celebration of everything hometown, which includes a weekly recipe submitted by a reader. The weekly recipe is the most read, and saved, part of the publication. Reader submitted recipes feature not only great, do-able and affordable meals, but also a glimpse into the life and hometown of the cook. Each state is represented at least twice. Short biographies, quotes, and friendly comments from the cooks enhance the community feel. The cookbook features a 16-page insert with full-color photographs of selected recipes. Additional features include stories, top ten lists, recipe tips, and regional facts about recipes. A comprehensive resource for down-home meals Ideas, suggestions, and recipes for new dishes for small-town events A broad cross cultural collection of what cooks are making in small towns today
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American Regional Cooking for 8 or 50
A celebration of American cuisine, this new quantity cookbook offers over 200 recipes from every region of the U.S., including specialties from New England, the Mid-Atlantic states, the South, the Midwest, the West, Hawaii, and Alaska. A rich source of ideas for restaurants, caterers, and home entertaining. An award-winning chef celebrates American cooking with over 250 recipes for buffets, restaurants and home entertaining, from appetizers to desserts. Organized by region, it includes many low-cholesterol dishes and a chapter on American wines.
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American Regional Cuisine
New England clam chowder, New Orleans gumbo, Southern fried green tomatoes, texas barbecue...Each region of the United States has its own cuisine, with distinctive ingredients, techniques, and recipes. From north to south and from east to west, this volume explores this tremendous culinary diversity in a comprehensive cookbook and guide to the nation's cuisines. By placing each cuisine within its historical and cultural context, the book offers readers a deeper understanding of each cooking style and the qualities that make it unique. Two hundred delicious recipes?twenty for each type of cuisine?are introduced by well-known chefs and restaurateurs. The recipes are drawn from every part of the menu, from appetizers to desserts, and detailed instructions ensure that nothing is left to chance in the kitchen. Perfect for anyone who wants to learn how to cook fluently in the language of the nation's regional cuisines, this book will bring new variety?and authenticity?to any cooking repertoire.
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American Sandwich
Got a hankering for a Kentucky Hot Brown? A serious need for a Navajo Taco? Craving an authentic Florida Cuban? Then this is the cookbook for you! You can thank John Montagu, the Fourth Earl of Sandwich, for its invention, though he probably wasn't the first guy to put stuff between two pieces of bread. No matter who created it, the sandwich is still the king of food in America. We eat more than 45 billion sandwiches per year, with the average person consuming 193 sandwiches annually! That's a lot of mustard! From Po'Boys to Lobster Rolls, Buffalo Burgers to Muffalettas, Becky Mercuri has a recipe for every sandwich imaginable, and a location in each region where you can find the real thing. Or, fix up a mess of your favorite regional sammies without ever leaving the comfort of your own kitchen! Learn about the history of the sandwich, the birth of Wonder Bread, the influence of immigrant flavors and foods, and the origins of each unique regional specialty sandwich in this affordable little American culinary road trip.
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American: Williams-Sonoma Collection
The phenomenally popular Williams-Sonoma Collection continues with the four new additions that feature everything from comfort food to haute cuisine. Filled with delectable recipes and beautiful photographs, these books will enhance every kitchen and please every palate. Each book is written by an award-winning author and features a glossary, an index, detailed sidebars, abd tipson techniques and ingredients. American allows readers to plan an entire full-course meal featuring recipes from all corners of the country, including Buffalo Chicken Wings, Chesapeake Crab Cakes, Short Rib and Beer Stew, Bourbon Pecan Pie, and, of course, Spiced Apple Pie.
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Americas Rising Star Chefs
Menus, recipes, and ingredients from 13 of American's Rising Star Chefs, featured on the public television series Robert Mondavi Presents Cooking and Entertaining with America's Rising Star Chefs. Step-by-step guide to creating a baker's dozen special events for your family and loved ones.
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Amish Cook, The
Ten years ago, aspiring newspaper editor Kevin Williams convinced Elizabeth Coblentz, an Old Order Amish wife and mother, to write a weekly cooking column called The Amish Cook. Each week Elizabeth shares a family recipe and discusses daily life on her Indiana farm, spent with husband, Ben, and their eight children and 32 grandchildren. This full-color volume is based on Elizabeth's columns, compiling more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, this is a poignant and authentic look at a disappearing way of life.
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Amish Cooking for Kids
What better way to have children enter another world than through food? This cookbook offers delicious and basic recipes, clearly outlined in easy-to-follow steps. Each recipe is tied to a particular even or occasion in Amish lifeâWedding Food, The School Picnic, Sunday Lunch, In the Fields, Lunch Pail Meals, Family Reunions and more. Includes basic information about cooking and these particular people, through stories and delicate watercolors. Written by Phyllis Pellham Good and her two daughters.
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An American Place
Beard Award! Larry Forgione offers his master cookbook: 200 recipes with the honest, soul-satisfying flavors of classic American cooking.
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An Amish Table
An exquisite treasure which gathers Amish recipes, along with photographs of the people and places from which they come.
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And Still I Cook
A second collection of recipes from the unquestionable queen of Creole cuisine. Leah Chase has distinguished herself as a community and civic leader through her dedicated involvement with numerous charities and organizations. The preeminent chef has established a reputation as one of the best purveyors of Creole cuisine in the nation. This is more than just a cookbook; it is full of recollections of the people and events that form Leah Chase's unique wisdom and covers fifty years of family and business.
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Annie and Margrit
The wines of the Robert Mondavi Winery are acclaimed the world over. Less well known is the fact that the winery features a private dining room to rival the best restaurants in the Napa Valley. Here in the Vineyard Room, innovative chef Annie Roberts brings a refined sense of taste and balance to her creations, always designed with the perfect wine in mind. The winery is also home to elegant music and art events, all planned to perfection by Annieâs mother, Margrit. And so a mother and daughter come together to deliver a wine country experience like no other. In Annie and Margrit, renowned cookbook author Victoria Wise shares behind-the-scenes stories of Annie and Margritâs collaboration over time, along with Annieâs fabulous recipes, reflecting treasures and traditions from her motherâs cooking and influences from life in the Napa Valley. From the start, Margrit and Annie cooked with one another, Annie learning at Margritâs stove. Years later, Annie became the first executive chef of a winery in the Napa Valley, and developed a repertoire including Squab with Cabernet SauvignonâOnion Marmalade and Spatzli; Salmon Fillets with Whole Grain Mustard Beurre Blanc; Poussins with Swiss Chard Gratin; and Fresh Plum Galette. Annie and Margrit takes you inside the Mondavi experience, evoking the tastes, sights, and sounds of a dayâs visit to the winery.
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Another Blue Strawberry
The Great Spoon Wizard, James Haller is back again, stirring up the New American Cuisine with the inimitable exuberance that has become the hallmark of the famous Blue Strawberry Restaurant in Portsmouth, New Hampshire. Haller's daring and delectable dishes rely less on his recipesâwhich are merely road maps, he explainsâthan on the freed imagination of the individual cook. The result can be as extraordinary as Rabbit Almondine in a Mustard Maple Syrup, as simple and brilliant as Striped Trout in a Cheese Custard or Carrots in Curry Catsup. Haller's cuisine relies on the freshest native foodsâgreens, blossoms, game, even the most common pantry itemsâin unheard-of and mouthwatering combinations. The skill with which he carries out his ideas has won him some of the nations highest cooking honorsâthough he breaks almost every rule in the traditional chef's book!
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Apple Pie Perfect
Apple Pie Perfect is an apple pie lover's dream--100 recipes for apple pie in all its delicious incarnations, plus ten versatile crust recipes. There are pies with single crusts, pies with double crusts, and pies with decorative crusts, crumb toppings, and no toppings. There are traditional pies (My Mom and Dad's Brown Sugar Apple Pie), new twists (Baked Apple Dumpling Pie, Apple and Brie Hand Pies), multi-fruit pies (Apple-Plum Pie with Coconut Streusel), and pies for those who love apples in any and all forms (Shaker Boiled Apple Cider Pie). It's all written in Haedrich's homey, easy-to-follow style, with plenty of apple lore, tips, and advice, plus a complete pie maker's guide to apple varieties. With Apple Pie Perfect, any home cook can turn out a mouthwatering version of America's favorite pie. Ken Haedrich, a former Navy Seabee, is a food and travel writer and the author of eight cookbooks, including Soup Makes the Meal and Home for the Holidays which won the IACP Cookbook Award. He is a regular contributor to Bon Appétit, Yankee, and National Geographic Traveler and has also written for Food & Wine, Vegetarian Times, Better Homes & Gardens and Cooking Light. He lives in Rumney, New Hampshire, and Annapolis, Maryland.
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Apple Pie Perfect
Apple Pie Perfect is an apple pie lover's dream--100 recipes for apple pie in all its delicious incarnations, plus ten versatile crust recipes. There are pies with single crusts, pies with double crusts, and pies with decorative crusts, crumb toppings, and no toppings. There are traditional pies (My Mom and Dad's Brown Sugar Apple Pie), new twists (Baked Apple Dumpling Pie, Apple and Brie Hand Pies), multi-fruit pies (Apple-Plum Pie with Coconut Streusel), and pies for those who love apples in any and all forms (Shaker Boiled Apple Cider Pie). It's all written in Haedrich's homey, easy-to-follow style, with plenty of apple lore, tips, and advice, plus a complete pie maker's guide to apple varieties. With Apple Pie Perfect, any home cook can turn out a mouthwatering version of America's favorite pie. Ken Haedrich, a former Navy Seabee, is a food and travel writer and the author of eight cookbooks, including Soup Makes the Meal and Home for the Holidays which won the IACP Cookbook Award. He is a regular contributor to Bon Appétit, Yankee, and National Geographic Traveler and has also written for Food & Wine, Vegetarian Times, Better Homes & Gardens and Cooking Light. He lives in Rumney, New Hampshire, and Annapolis, Maryland.
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Apple's America,
Unpretentious, sophisticated, and always appetizing advice from a celebrated authority. For more than thirty years, R. W. Apple Jr. has roamed the United States as an eyewitness to history. Here, in Apple's America, his robust enthusiasm for the food and culture of New England, the South and West, the Atlantic and Pacific coasts, and his native Middle West carries him to forty great cities, where he proves to be our ideal guide--amused and amusing, knowledgeable, indefatigable, and endlessly curious. From Boston to Honolulu, from Montreal to Las Vegas, Cincinnati to Seattle, Johnny Apple explores the landmarks, architecture, business, culture, and, of course, the food and beverages of his favorite urban communities. Capturing the tone and style of American city life to perfection, he shows us the hidden treasures, the best buildings, the famous landmarks, the historical aura, and the present-day realities that make each city so memorable. And in each he recommends several places to stay, numerous places to eat, and sites or activities you shouldn't miss. No traveler in the United States will want to do without his recommendations.
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Arcadia Seasons
DAVID & ROSENZWEIG
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Arnaud's Restaurant Cookbook
Arnaudâs Restaurant is a leader of old guard New Orleans restaurants and a world-famous monument to the enduring allure of classic Creole cuisine. In a city known for its culinary excellence, Arnaudâs lasting success can be attributed in part to the constancy of its owners, from the 1918 colorful founder, âCountâ Arnaud Cazenave, to his equally flamboyant daughter, Germaine Cazenave Wells, and now to her heir apparent, Archie A. Casbarian. This beautiful and extensive cookbook includes fascinating stories of Arnaudâs history and the celebrities who have dined there, photographs, cartoons, drawings, Arnaud memorabilia, and more than fifty scintillating dishes from the kitchen of the legendary French Quarter restaurant. Archie Casbarian is dedicated to the Arnaudâs Restaurant heritage and maintains its expansive menu, one that is replete with traditional recipes to which he adds a contemporary accent. âCreole cooking is an exuberant, living cuisine,â proprietor Casbarian emphasizes. âIt continuously evolves as we take advantage of Louisianaâs rich bounty of fresh seafood, shellfish, produce, and culinary talent.â Each of the famous recipes in Arnaudâs Restaurant Cookbook has been carefully adapted for use in the home kitchen, including Arnaudâs Oyster Soup, Trout Meunière, Oysters Arnaud and Bienville, as well as the restaurantâs spectacular dishes for special occasions from weddings to Mardi Gras. Evocative photographs capture diners basking in the joy of Arnaud meals. They illustrate the elegance of the many richly-appointed rooms and reveal behind-the-scenes moments with the devoted staff. Most significantly, the photographs display all the lusciousness of the completed dishes featured in the cookbook that can be recreated at home.
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Art of American Indian
Reprint of earlier edition. From delicacies such as Zuni green chili stew and roast pheasant stuffed with grapes and nuts to simple favorites including baked acorn squash with honey and Chippewa wild rice, this book is a sensual journey of color, scent and flavor across the regions of North America. Using the ingredients available to themâsuch as avocados, sweet or Idaho potatoes, pineapples, tomatoes and pumpkins, the North American Indian first combined these gifts of the earth into what many of us now consider traditional American cooking. Adapted for modern kitchens, these recipes are as inspired today as they were at their inception, reflecting the terrain, climate and culture to which they belong.
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Art of Aureole
Charlie Palmer burst onto the culinary scene in the mid-â80sâfresh out of culinary schoolâand almost immediately earned three stars at the River Café from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was fashionable. So with an education in classic European cooking, a commitment to hand-crafted foods, and a designerâs eye for creating art on the plate, he was perfectly primed to shed new light on contemporary American cuisine. At age 28, Palmer opened Aureole and was instantly showered with accolades, establishing its stellar reputation on his talent for blending uptown drama with country inn warmth. Now in its fifteenth year of unflagging popularity, the art of Aureoleâs cuisine has never been more brilliant. With more than 75 signature recipes, each photographed in a bold, artful composition inspired by the character of the dish, this collection captures the enduring qualities that have made Aureole a Manhattan classic.
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Arthur Avenue Cookbook
In this beautiful book, food and lifestyle expert Ann Volkwein takes the reader on a tour of Arthur Avenue, in the heart of the Bronx's most celebrated Italian-American community. While Manhattan's Little Italy has become a popular tourist destination, Arthur Avenue has remained virtually unchanged since the first Italian immigrants arrived there over a hundred years ago. Today, Arthur Avenue is one of New York's most cherished ethnic neighborhoods, with culinary and cultural delights waiting to be discovered. In this charming book, the residents of this vibrant community share the magic that has kept their families there for decades. Filled with dozens of black and white and color photos, this cookbook includes old-world Italian recipes from the mouths of local residents and their world-famous restaurants.
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As American As Apple Pie
From chilis, chowders and cookies to potato salads, pot pies and pot roasts, 20 of America's most-loved dishes, with a dozen regional variations of each, in 240 recipes.
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As American As Apple Pie
From Boston baked beans and New England clam chowder to fried chicken and apple pie, how did these old-time food favorites gain fame as all-American culinary treats? Award-winning food writer Elaine Corn gathers together 50 of the country's favorite dishes and provides not only fool-proof--and mouth-watering--recipes for the best version, but also fascinating tidbits about how these dishes came to be. Famed recipes from well-known restaurants whose signature dishes have entered the national canon are also included in this delicious cookbook and are sure to appeal to all-American taste buds.
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As American As Apple Pie
20 best-loved recipes in 12 sublime variations. Includes recipes for baked beans, bread pudding, chili, chocolate cake, fried chicken, meat loaf, potato salad, stew, waffles, and more!
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At Blanchard's Table
In At Blanchard's Table Melinda and Robert Blanchard share recipes, tips, and stories from their restaurant on the island of Anguilla and from years of entertaining at their home in Vermont, to which they return during the island's off-season. Their life in the Caribbean is brought to delicious life in dishes like Jamaican Jerk Shrimp and Coconut Curried Chicken, while their Yankee roots inspire a New England Cheddar Soup and a Vermont Picnic Ham Baked in Dark Beer. Even their years as entrepreneurs in the gourmet-sauces-and-dressings business are apparent in wonderful recipes for items like Rice Wine Vinaigrette with Ginger. The Blanchards offer lots of cooking tips and nuggets of information on, say, the difference between Maine and Caribbean lobsters, along with marvelous anecdotes and colorful photographs that prove what a wonderful life they have, living and cooking on the beaches of Anguilla and in the hills of Vermont.
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At Freedom's Table
Now in paperback, At Freedom's Table is a tribute to the unique contributions of American military wives to the morale of their families and the well-being of the nation. Featuring recipes, anecdotes, and vintage photographs, it recreates the scenes and foods that recount the commitments and sacrifices that military wives have given the nation for more than two hundred years. Presented in a menu format, At Freedom's Table is divided into six large sections: Teas and Coffees; Buffets, Brunches, and Lunches; A Taste of Home: Dinner Family Style; Alfresco Dining Over There: An International Affair; and Home for the Holidays and Other Celebrations. Each chapter includes a story that relates to the recipes that follow, placing them in a historical context. Some chapters recreate recipes from a specific event, such as A Colonial Thanksgiving and Christmas in the Confederate White House, both of which describe holidays celebrated under wartime conditions. Other recipes are of the international foods that military families have learned to enjoy from such places as Morocco, Italy, Spain, France, Germany, Japan, and Korea. The women whose stories are told and whose recipes are shared in At Freedom's Table are truly remarkable. They courageously balanced the responsibilities of maintaining home and hearth, raising a family, managing family businesses, and supporting a war effort. In addition, they found time to extend themselves in friendship and hospitality to one another and to women in the places where they were stationed, earning them a well-deserved reputation that continues to this day.
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At Freedom's Table
At Freedom's Table is a collection of recipes, anecdotes, and vintage photographs tracing the history and unique contributions of American military wives from the Revolutionary War era until today. The portrait is of remarkable women who make homes for their families in difficult situations during trying times.
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At Home with Michael Chiarello
Celebrated television, cookbook, and restaurant chef Michael Chiarello is a master of simple, casually elegant cooking--and a fabulous host. In this cookbook--packed with great recipes, gorgeous photographs, and inspiring entertaining ideas--he shares his secrets for celebrating in style (and having fun doing it too!). Whether hosting four around the kitchen counter or a hundred for a cocktail party, readers will find everything from appetizers and main courses to desserts and drinks (over 130 recipes in all), time-saving tips, an all-important section on stocking the pantry (great for impromptu gatherings!), whimsical menus, and creative settings and table arrangements. A holiday cocktail party throws together quickly with bowls of crunchy Fusilli Snack Mix and Crispy Sausage-Stuffed Olives, all washed down with citrusy margaritas. Roll out the red carpet for an at-home movie night featuring Pop Culture Popcorn, Giant Bean Cassoulet with Fennel-Spiced Chicken, and Chocolate Mousse Cannolis along with the latest video release. Even a sit-down dinner can be a relaxing affair with Forever Roasted Lamb with Herbes de Provence, Lemon-Oil Smashed Potatoes, Garlicky Vegetables Primavera, and, for dessert, Molton Flourless Chocolate Cupcakes. Uber-casual Chiarello inspires calm and confidence in even the most jangle-nerved hosts, inviting everyone to think like an entertainer--and relax like a guest.
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At Mesa's Edge
Eugenia Bone, a Manhattan food writer, was perfectly happy with her life in New York City, but her husband, Kevin, was filled with formless discontent. So when he returned from a fishing trip in the western Rockies and told her he wanted to buy a forty-five-acre ranch in Crawford, Colorado (population 255), she reluctantly agreed. Then she did what any urban food lover would do: she loaded artichokes in oil, imported pasta, cured Italian salamis, and other survival items into her bag and headed west, with her two young children. At Mesaâs Edge is a story of restoration, rejuvenation, and discovery. As Eugenia struggles with barbed wire, marauding cattle, and defiant skunks, she begins to explore the fertile valley around her. She learns to garden, fly-fish, forage, and hunt. She grills steaks from the local coop, fries dandelion blossoms in tempura, stuffs peppers with guacamole, pan-fries trout, and makes sour cherry pies with thick, sugary crusts. Eventually she realizes that the best food is not imported from Tuscany or Provence but found in our own backyards. The second part of the book consists of more than 100 recipes, from Fried Zucchini Blossoms with Cilantro Mayonnaise to Cherry Brownies.
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Audubon Plantation Cookbook
Wishing to share the history of Louisiana and of her own family, Anne Butler operates a bed and breakfast on the Butler Greenwood Plantation, which dates back to the 1790's. She claims to know just about everything there is to know about the area and is spreading her knowledge farther through her award -winning children's books, travel books and the newly republished Audubon Plantation Cookbook. This cookbook,which was named Best New Cookbook of the year by Louisiana Life magazine, includes history, humor, people,places,vintage photographs, and of course delicious food recipes to create a wonderful view of life in the Audubon plantation country. Louisiana Life magazine describes the book as an illustrated gastronomic tour of this area's society,culture and economics....a veritable social history in the guise of a cookbook.
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Authentic Recipes from Santa Fe
Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.
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Autumn from the Heart of the Home
From the author of the hugely popular Heart of the Home Series comes a brand-new, brightly illustrated, and lovingly designed book celebrating all of the wonders of fall. Celebrate fall with Susan Branchs first all-new, large- format work in four years--a brightly illustrated and lovingly designed, full-color paean to autumn. Susan Branchs long-awaited autumn book picks up where The Summer Book left off, featuring more of the delicious, easy recipes and inspirational ideas that have won her an enthusiastic and growing following. Autumn from the Heart of the Home is a bountiful harvest of appetizing recipes, imaginative menus, and homemade autumn arts. Full of cozy projects, thoughtful gifts such as the Sniffle Basket and the Sunday Breakfast kit, seasonal decorating and entertaining ideas, Halloween and Thanksgiving inspirations, and garden tips, Autumn from the Heart of the Home features mouthwatering recipes for Touchdown Chili, Butternut Shotglass Soup, Iowa Corn Bread, Savory Sage Riblets, Harvest Stew, Grandmas Stuffing, Curried Pumpkin Pots, Ginger Crisps, and of course, Hot Chocolate. Illustrated with glorious watercolors and handwritten in Susan Branchs trademark style, this beautiful new book is a sensational addition to the Susan Branch collection.
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Babbo Cookbook
In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in town. Here, in a tastefully appointed townhouse in New York City's West Village, a devoted following packs the house to delight in such creations as Duck Tongue Salad, Saffron Panna Cotta, and Pasta Dusted with Fennel Pollen. Here, the Babbo experience is re-created. In addition to the abundant recipes, there are seasonal menus and sidebars that illuminate the small details setting Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's unforgettable dishes.
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Back to the Family : Food Tastes
Back to the Family is a companion to Art Smith's New York Times bestseller and James Beard award-winning cookbook, Back to the Table. Smith is the personal chef to Oprah Winfrey and a contributing editor to O Magazine. This book encourages readers to better understand the importance of valuing the ones you love through cooking and communing with food. Most importantly Back to the Family stresses the importance of recognizing old food traditions (family recipes, meals, memories, etc.) and the equal importance of creating new and healthier food traditions. More than 150 recipes and more than 140 photographs provide a wonderful evocative eating and reading experience.
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Baja! Cooking on the Edge
Baja California is sizzling! This sensational cookbook is the first to explore the culture and cuisine of one of the world's trendiest travel hot spots. Award-winning chef Deborah Schnedier invites readers to embark on a culinary adventure to Baja California, a region in Mexico stretching from the U.S. border to Cabo San Lucas at the peninsula's southern tip, featuring 2,000 miles of ocean coastline, a huge wine-producing area, hundreds of specialty farms, and a unique food heritage - all waiting to be explored. Full of flavorful recipes and evocative stories and photographs, these pages will transport readers to Ensenada for fish tacos; to the Guadalupe Valley for its Fiesta de las Vendimias; to bustling Tijuana with its street food vendors and marketplaces; to Puerto Nuevo for lobster tacos, grilled corn, and mariachis; and to Cabo San Lucas for languorous days amid the balmy surf. Unlike traditional Mexican cookbooks, Baja! Cooking on the Edge highlights healthy seafood, poultry delight, and vegetable dishes. The 150 recipes range from delights such as Crispy Spicy Shrimp wit Honey, Habanero, and Lime to quick and simple dishes like Chipotle Grilled Chicken to a delicious assortment of street tacos and salsas, as well as tantalizing desserts like Chocolate Crepes with Dulce de Leche and exotic fruit sorbets.
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Baking in America
2003 James Beard Award Winner! Baking Category! This groundbreaking collection encompasses both sweet and savory favorites: yeast breads and quick breads, layer cakes and loaf cakes, doughnuts and fruit desserts, pies and simple pastries. Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations. Included are historical finds like the original Parker House Rolls; Lindy's Cheesecake, from the world-famous New York restaurant; and a sensationally easy butterscotch cake that won a national baking contest in 1954. Here, as well, are hundreds of contemporary standouts, such as Malted Milk Chocolate Layer Cake, Blueberry-Lemon Curd Streusel Muffins, Peaches and Cream Cobbler, and Raised Potato Doughnuts.
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Barbecue America
From Memphis to Minneapolis, Kansas to Kentucky, thousands gather every year to celebrate this nation's greatest contribution to the culinary world. Here are the characters, the flavors, and the award-winning recipes of this peculiarly American phenomenon. Wonderful primer for aficionados and the uninitiated alike. Experience the passion, pageantry, humor, sights, smells and tastes of this uniquely American phenomenon. You'll also learn secret ingredients of the finest barbecue sauces. 125 great recipes.
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Barbecue America Cookbook
Barbecue America, the companion to the thirteen-part PBS series of the same name, is a gastronomic odyssey through the contests, restaurants, cities, and towns that have become America's barbecue shrines. From the most outlandish competitions--like the Columbus Pig Jog Barbecue Cookoff in Columbus, Georgia--to the smokiest back-alley pit grills in the country, this is the complete guide to the character-filled world of barbecue. Including more than a hundred recipes for the finest barbecue dishes ever concocted, this volume celebrates the diversity of the nation's various barbecue styles, and along the way introduces some of the quirky personalities, like the guy who quit his country club so he could afford a barbecue smoker costing upward of fifteen thousand dollars. Experience the pageantry and homespun humor of the legions of barbecuers and shrines that make up the varied--and flavorful--world of smoking and grilling food, truly the jazz of world cuisine.
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Barefoot Contessa Cookbook
After 20 years of dazzling customers at her legendary East Hampton specialty food store, Ina Garten shares tips and 100's of recipes for simple and stunning party foods. Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!
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Barefoot Contessa Parties!
In this stunning book, Ina celebrates a relaxed and innovative style of entertaining that is as much of a joy for the host and hostess as it is for the guests. Arranged by season, Ina's 16 parties are more about assembling food than about cooking for hours. The Not Thanksgiving Dinner transplants the turkey from its November trimmings and makes it a lighter, any-time-of-the-year treat. The California Pizza Party is just made for good times. And the Academy Awards Party for friends puts a whole new spin on the idea of TV dinners. Tips from Ina's 20 years' catering experience place the emphasis on fun, not fuss. And the recipes are just what the countless fans of Ina's first book are hoping for--fabulous soups, salads and main courses (Butternut Squash with Apple Soup, Tomato Fennel Salad, and big bowls of Chicken Chili, for instance!) And the desserts! Chocolate Ganache Cake is a highlight. But so is the Lemon Cake that was first pictured so irresistibly in Ina's first book. All of Ina's fans are hungry for more--and lots of other people who love to have a good time are about to have a great time discovering this entertaining star. In 1978, Ina Garten left her job as a budget analyst in the White House to pursue her dream: operating a specialty food store in the Hamptons. Today, the Barefoot Contessa is celebrated for its stylish charm as well as its delicious food.
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Bay Wolf Restaurant Cookbook
When Michael Wild and Larry Goldman opened Bay Wolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for is straightforward preparations, fresh seasonal ingredients, and bright flavors. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, the cookbook brings together over 100 recipes that showcase its robust, down-to-earth sensibilities-- a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows Bay Wolf through the seasons, making its brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.
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Bayou Plantation Cookbook
Following in the successful footsteps of Audubon Plantation Country Cookbook, named best new cookbook of the year by Louisiana Life magazine, Anne Butler has written Bayou Plantation Country Cookbook. Recipes drawn from life on the bayou and the rich alluvial fields abound with the fresh catch of the day and the newly picked harvest of the garden. Crossing economic lines, Butler introduces the historical people and places of south Louisiana, from the exiled Acadians and their laissez faire way of life to the cotton kings evoking the Gone with the Wind era. Packed with family anecdotes and lore, this cookbook eases you into the kitchen by way of a personal invitation to âvisitâ with the family. Like any good Southern host, Butler offers hospitality capped with great food and lively drink. Create chicken and sausage gumbo from the recipe offered by Oak Alley Plantation or mix a brisk Nottoway Plantation mint julep while you read about the Randolph girls and their life on the White Castle, Louisiana, homestead. Also prominently displayed are recipes from hardworking fishermen who earn a living harvesting seafood from Louisiana waters. The ingredients for stuffed seafood, including fish, crabs, and shrimp, come from the far reaches of Grand Isle, a barrier island offering recreation and community life. Web sites, phone numbers, and email and physical addresses for present-day contacts are available for visitors who wish to continue the adventure. Some plantations conduct tours, while others offer delightful bed and breakfast packages.
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Beef for All Seasons
Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.
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Being Dead is No Excuse
Folksin the the Delta have a strong sense of community, and being dead is no impediment to belonging to it. Down south, they don't forget you when you've up and died--in fact, they visit you more often. But there are quintessential rules and rituals for kicking the bucket tastefully, and having a flawless funeral is one of them. In this deliciously entertaining slice of Southern life (and death), inveterate hostess Gayden Metcalfe explains everything you need to know to host an authentic Southern funeral, such as: Can you be properly buried without tomato aspic? Who prepares tastier funeral fare, the Episcopal ladies or the Methodist ladies? And what does one do when a family gets three sheets to the wind and eats the entire feast the night before a funeral? Each chapter includes a delicious, tried-and-true Southern recipe you'll need if you plan to die tastefully any time soon, including Pickled Shrimp, Aunt Hebe's Coconut Cake, and the ubiquitous Bing Cherry Salad with Coca-Cola. Even if you've never been south of Rochester, this book will charm, it will entertain, and it will give you all the ingredients for the perfect Southern send-off.
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Ben & Jerry's Homemade Ice
Despite a philosophical disagreement over chunk size--Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones--together Ben and Jerry are good friends who make great ice cream. Now they share all the recipes and techniques that have made them nationwide heros. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making: Rule #1: You don't have to be a pro to make incredibly delicious ice cream and Rule #2: There's no such thing as an unredeemingly bad batch of homemade ice cream.
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Bernard Clayton's Cooking Across America
Cooking with more than 100 of North America's best cooks and 250 of their favorite recipes.
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Best American Recipes 2001 -2002
For this volume, editor Fran McCullough assembled an even larger collection of the year's best recipes form an even wider array of sources. The result is a dazzlingly diverse collection. there are weekday dinners: a skillet supper that no family cook should be without, a huge vegetarian feast in a single bowl, a winter salad that won the hearts of a top food magazine's editors. There are recipes to satisfy our latest cultural cravings: the lamb shanks that knowledgeable New Yorkers consider the best, an easy Indonesian chicken that Lauren Bacall reportedly adores, a slow-roasted salmon from the country's most fashionable Irish chef. There are great grilling recipes, cutting-edge dishes, best-ever holiday classics and for dessert, everything from simple cookies to a show-stopping chocolate cake.
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Best American Recipes 2002-2003
For this volume, editor Fran McCullough offers the very best of what America is cooking. After testing hundreds of recipes from the most diverse sources imaginable, they present the winners--from the simple to the sophisticated. They also dish up the latest trends, time-saving tips, and techniques, making this edition the most trusted cookbook of the year. This year's edition includes a forward by Anthony Bourdain, the bestselling author of Kitchen Confidential and A Cook's Tour.
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Best Recipe : American Classics
2003 IACP Award Winner! American Category! The Best Recipe: American Classics, the fourth title in the Cook's Illustrated The Best Recipe cookbook series, continues the Cook's Illustrated quest for the Best in providing foolproof recipes for America's favorite dishes. The editors of Cook's Illustrated, known for their obsessive recipe, cookware, and technique testing, tested thousands of recipe variations to yield these 220 versions of American classics. Recipes include regional dishes (gumbo, cioppino, Philly cheese steaks, Boston baked beans), down-home dishes (chicken pot pie, smothered pork chops, tamale pie, ranch dressing, buffalo wings) as well as updated restaurant classics (waldorf salad, Parker House rolls, banana foster). Also included are dozens of equipment recommendations and ingredient testing results. This volume is sure to provide cooks of all abilities with what they want--a comprehensive collection of the best recipes that help to define classic American cuisine.
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Best Recipes from American Country Inns and Bed & Breakfasts
The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking. More than a cookbook, Best Recipes from American Country Inns and Bed & Breakfasts is organized alphabetically state-by-state. It is a reliable guide to the inns themselves, including addresses, phone numbers, and a listing of activities available at each inn. There are two extensive indexes. One allows you to find the inns by city and state, and the other allows the reader to find any recipe or type of recipe quickly and easily. Includes such unique, mouthwatering recipes as Artichoke Souffles, Buffalo Tenderloin with Wild Mushroom Salad, Pineapple Bread Pudding with Bourbon Sauce, Cranberry-White Chocolate Oatmeal Cookies, and many more! Kitty and Lucian Maynard have written two similar books, The American Country Inn and Bed & Breakfast Cookbook, Vol. I and Vol. II. These have been selections of Book-of-the-Month Club, the Better Homes and Gardens Book Club, and Family Bookshelf. The first book was featured on the back of Just Right cereal boxes.
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Best of Amish Cooking
New spiral binding. This all-time bestselling cookbook which has sold more than 300,000 copies is now available with spiral binding. Recipes adapted from the kitchens and pantries of Amish cooks. Presented in their historical setting. Delicious savory recipes.
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Best of Amish Cooking
New paperback binding. This all-time bestselling cookbook which has sold more than 300,000 copies is now available with spiral binding. Recipes adapted from the kitchens and pantries of Amish cooks. Presented in their historical setting. Delicious savory recipes.
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Best of Gourmet 2003
Known as the culinary capital of the West Coast, San Francisco is renowned for its creative, evocative use of fresh ingredients in its cuisine. The gourmet editors selected this foodlover's paradise as one of the newest locales in the Cuisines of the World section of Gourmet, for its dedication to simple yet stunning taste experiences. From Clam Oreganata and Walnut and Pancetta Pansotti with Asparagus in Parmesan Broth to Snow Eggs with Pistachio Custard and Chocolate Drizzle, there will be a dish to please every palate. Gourmet's collections of tantalizing menus and recipes makes use of easy-to-find ingredients to create fresh, flavorful dishes. More than 350 fail-safe recipes.
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Best of Mennonite Fellowship Meals
Favorite recipes to share with friends at home or at a carry-in meal. This church supper cookbook is full of recipes which may be made without elaborate preparation.
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Best of Mennonite Fellowship Meals
Favorite recipes to share with friends at home or at a carry-in meal. This church supper cookbook is full of recipes which may be made without elaborate preparation.
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Betty Crocker's American Country Cooking
This beautiful collection of over 185 classic American recipes will take you home to the simple country pleasures.
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Betty Crocker's Complete Thanksgiving Cookbook
The complete hands-on guide to cooking a great Thanksgiving dinnerâfrom Americaâs most trusted friend in the kitchen. Thanksgiving showcases cooking like no other holiday, as family and friends from near and far gather to share this special harvest-time meal. But while it sparks joyous feelings of celebration, this focus on food can also mean major stress for those in charge of preparing the feast and getting it on the table. At last! Betty Crocker comes to the rescue with this complete do-it-yourself guide to making a delicious Thanksgiving dinner with all the trimmings--and none of the headaches. Perfect for beginners and Thanksgiving first-timers as well as more experienced cooks, it includes 130 of Betty Crockerâs most popular and time-tested Thanksgiving recipes. The book covers a range of recipes, from traditional roasting to new and interesting cooking variations like brining, grilling, and even deep-frying turkeys, plus lots of great ideas for sides, desserts, and more. Twelve count-down menus cover every aspect of the mealâsuch as when to set the table and how to time the gravy so itâs ready to serve at just the right time. The menus suit a whole range of lifestyles and situations, from dinner for two to dinner for twenty, from vegetarian and low-fat menus to a super-simple, low-stress menu for first-time cooks. Complete with eight pages of mouthwatering photographs, detailed line drawings, and easy how-toâs for turkey stuffing, roasting, carving, and more, Betty Crockerâs Complete Thanksgiving Cookbook is one guest everyone will want to have in the kitchen this fall and in the years to come.
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Beyond Gumbo
For most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. Its range encompasses foods spread across the Atlantic rim, from Puerto Rico's tangy lechon asado to Savannah's enchanting okra soup. From Haiti to Brazil to the Bahamas. Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. With its emphasis on vegetable-filled stews and an abundance of fish and seafood, we know this diet promotes health, balance, and longevity. Culinary historian and cookbook author Jessica Harris has brought together 175 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated antique postcards. Including a compete glossary of ingredients, mail order sources, and a Creole bookshelf for further readings, Beyond Gumbo takes readers and cooks on a rousing culinary journey.
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Big Easy Cocktails
A colorful collection of cocktail and snack recipes that capture the authentic flavors and spirit of New Orleans. A portion of the bookâs proceeds will be donated to support Hurricane Katrina relief efforts. Includes 50 cocktail and 35 appetizer recipes plus 30 food and location photos. Features recommended music selections to accompany each cocktail recipe and a list of New Orleansârelated books and movies.
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Big Platter Cookbook
Oh, the dilemma of home-entertaining in our hectic world! Sure, formal sit-down dinners may impress our friends, but the hours spent slaving in the kitchen leave us exhausted. And it doesn't seem quite so hospitable to ask guests to throw together a casserole for a potluck supper. What's the alternative to this common predicament? A great big platter. (Or, if you choose, a table full of them.) In The Big Platter Cookbook, seasoned hosts and food writers Lou Jane Temple and A. Cort Sinnes serve up more than 100 full-flavored, crowd-pleasing, incredibly convenient recipes-like Cowboy Cassoulet, Bourbon and Coke Short Ribs, and Butternut Squash Risotto-that reflect the comfortable, casual approach to entertaining we prefer today. This cookbook is organized by the seasons, and includes chapters on starters and desserts to round out the meal. Each entree is paired with a recommended wine, and the book closes with suggestions for pots and pans that will make preparing these dishes a breeze.
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Big Sky Cooking
Falling in love with the American West, one great meal at a time. Big Sky Cooking is the ideal combination of delicious recipes, evocative prose, and lush photography--the gift book of the year for anyone who loves the American West, and especially for those who vacation (or have second homes) anywhere in the Mountain time zone. The wide-open spaces and dramatic peaks, the rolling pastures and abundant wildlife, the clean, fresh air and crystal clear waters... the West is filled with sensual seductions that lure people from all walks of life to ski and hike, to ride horses and go rafting, to hunt and fish; they come to cook, eat, and be merry. Meredith Brokaw and Ellen Wright show you how to re-create this lifestyle with the perfect prairie picnic or campfire celebration, the ultimate barbecue or a civilized supper under the stars in nearly one hundred accessible recipes. Big Sky Cooking also delves into the rhythms that define life there, with lyrical reflections and descriptions from well-known writers and artists. And surrounding all this beautiful prose and delicious food are 150 stunning color photographs that capture the essence of this delicious and magical part of the country.
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Big Small Plates
Fans of Cindy Pawlcynâs Mustards Grill have been making meals out of her sampler-size starters for years. In Big Small Plates, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindyâs small plate recipes deliver the inspiration and reliability that make this new way of eatingâand entertainingâpractical at home. A cookbook of 150 sampler-size recipes from Mustards Grill, Cindyâs Backstreet Kitchen, and Pawlcynâs home repertoire, in her signature all-American style with Californian and global influences. Includes 150 gorgeous food, ingredient, and location photos. Mustards won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award.
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Big Sur, Monterey Bay & Gold Coast Wine Country
The Central Coast is internationally recognized as one of the natural treasures of the West, offering craggy cliffs, ancient redwoods, and endless beaches to explore. This book, written by fourth- and fifth-generation Californians, takes travelers to some of the most sought-after destinations, including shops, inns, restaurants, and wineries known only to the localsâuntil now. With a down-to-earth appreciation for their own stomping grounds, the authors write as enthusiastic guides, eager to share what they know and love about the region. Rich in detail, covering everything from the autumnal monarch butterfly migration to opera festivals, the best honky-tonk blues joints to fine dining steeped in tradition and elegance, this book homes in on an eclectic selection of what makes this strip of coastline one of the most desired destinations in the world.
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Bill Neal's Southern Cooking
Bill Neal's Southern Cooking was first published in 1985 to enthusiastic praise from critics and lovers of good food in all part of the country. For this edition, 25 recipes were added.
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Biscuits, Spoonbread and Sweet Potato Pie
300 recipes that celebrate the glories of Southern baking are interweaved with bits of history and a countryman's knowledge of cooking secrets of the rural South -- past and present. 60 photographs.
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Bistro Cooking at Home
2004 IACP Award Winner for Chefs and Restaurants Category Bistro cooking--bold and full-flavored--is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersleyâs Bistro in Boston helps home cooks bring these classic dishes into their own kitchens. Bistro Cooking at Home offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for âwalk-away cooking,â such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersleyâs all-American roots. Start a bistro meal at home with Hamersleyâs classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Crème Brûlée, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake. All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordonâs wife, who runs the wine service at the restaurant. With the Hamersleysâs expert guidance every step of the way, you can re-create the romance of bistro diningâat home.
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Black Family Dinner Quilt
Health-conscious recipes plus warm & important memoirs graced by a gallery of quilts.
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Black Family Reunion Cookbook
Nat'l Council of Negro Women. 250+ wonderful recipes & warm food memories from reunion celebrations & home & celebrity kitchens.
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Blue Collar Food
The authors are two down-to-earth guys who know that the best food is simple food. No hard-to-find, expensive ingredients and no techniques you had to learn in cooking school. Just good, easy-to-follow recipes that you'll love to make and eat.
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Blue Ribbon Recipes : 693 Award-Winners
Blue Ribbon Recipes is the ultimate collection of recipes from across the U.S.A. Created and tested by some of the best cooks everâAmericaâs home cooksâeach tasty dish is a proven award-winner from one of the countryâs many highly competitive state or county fair cooking competitions. The recipes are simple to make and include something for everyone, from appetizers and salads to main dishes and entrees, from breads and pastries to desserts and preserves. Regional dishes encourage readers to sample favorites from every corner of America, including Bayou Breakfast Casserole, Corn-Jalapeño Fritters, Green Chile Whiskey Stew, Kansas City Beef, Balsamic Chicken with Peach Glaze, Lemonade Marmalade, Triple Layer Mud Pie, Maine Blueberry Pie, Cappuccino Cheesecake, and Molasses Sugar Cookies. Entertaining features throughout share with readers some state fair history and facts and give the recipes for such favorite fair foods as corn dogs, soft pretzels, and funnel cakes. Filled with local flavor and handsomely illustrated with original illustrations of the food and ingredients, Blue Ribbon Recipes is a winnerâand the perfect addition to every home kitchen.
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Blue Willow Inn Bible of Southern Cooking
In the Carolina low country, it's all about the crab and rice. Along the Georgia coast, it's fish and shrimp. Crayfish in the Bayou of Louisiana. Cured ham in Kentucky and Virginia. Red-eye gravy in Tennessee. And it's fried chicken and okra anywhere below the Mason-Dixon line. From the women in antebellum attire to the rocking chairs on the front porch, the Blue Willow Inn Restaurant embodies Southern hospitality. Owners Louis and Billie Van Dyke, who named their restaurant for the charming china pattern its meals are presented on, are dedicated to serving authentic Southern dishes, prepared in the same manner in which they have been prepared for generations--with a few special touches belonging only to us. Containing more than 500 recipes in every imaginable category, The Blue Willow Inn Bible of Southern Cooking is a staple for the kitchens of everyone who appreciates classic Southern cooking. It is a book that contains not only the classic recipes that have been handed down for generations, but also new Southern favorites. Destined to become a classic along the lines of Betty Crocker, Fannie Farmer, and The Joy of Cooking, The Blue Willow Inn Bible of Southern Cooking will sell for years to come. Recipes include: Fried Sweet Potatoes Corn Pudding Squash Dressing Fried Green Tomatoes Apple Stack Cake Sawmill Gravy Cathead Biscuits.
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Blue Willow Inn Cookbook
For five years in a row, The Blue Willow Inn in Social Circle, Georgia, 40 minutes east of Atlanta, has been voted best small town restaurant in the South by the readers of Southern Living magazine. Billie and Louis Van Dyke say that no one is allowed to leave hungry, and certainly no one should after feasting on a variety of Southern salads, meats, vegetables, breads and desserts and, of course, sweet tea, the Champagne of the South, and lemonade. Housed in a gloriously restored southern mansion, The Blue Willow Inn is home to Southern hospitality and charm at its best. The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, and fascinating anecdotes about the restaurant. It's a book that's wonderful for reading or for cooking. The greatest restaurants in America are its wonderful independent regional restaurants. And there are no greater experts on America's regional restaurants than Michael and Jane Stern. Coast to coast, said the New York Times, they know where to find the freshest lobster rolls, the fluffiest pancakes, the crispiest catfish. Rutledge Hill Press is launching a new series of Roadfood⢠Cookbooks, each with recipes, pictures, and the history of one of America's greatest regional restaurants.
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Bob Chinn's Crabhouse Cookbook
This book features 100 of crab house dynamo Bob Chinn's favorite recipes, from his wildly successful Chicago restaurant, all with simple instructions that make home cooking a breeze. Full-color photographs throughout capture the magic of the food and the place.
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Bobby Flay Cooks American
The bestselling author of Boy Meets Grill now provides recipes inspired by the great flavors of our country. Bursting with mouthwatering photos and packed with 150 original and tantalizing recipes, Flay's latest cookbook reflects America's passion for bold, exciting food, and his own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for: Succulent Texas dry-rub barbecue Little Havana-style Cuban sandwiches Slow-roasted Pacific Salmon Reuben sandwich only an Irish boy from New York can make
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Bobby Flay Cooks American
The bestselling author of Boy Meets Grill now provides recipes inspired by the great flavors of our country. Bursting with mouthwatering photos and packed with 150 original and tantalizing recipes, Flay's latest cookbook reflects America's passion for bold, exciting food, and his own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for: Succulent Texas dry-rub barbecue Little Havana-style Cuban sandwiches Slow-roasted Pacific Salmon Reuben sandwich only an Irish boy from New York can make
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Bobby Flay's Bold American Food
Child Award! Jazzy, southwest-inspired food from New York's Mesa Grill blends fiery seasonings and tantalizing combinations of ingredients for grilling magic. More than 200 revolutionary recipes.
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Bobby Flay's From My Kitchen to Your Table
Bold, exuberant, tantalizing recipes. The future of American entertaining; redefines how meals can be prepared and served.
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Book of New New England Cookery
Two noted experts bring a light, contemporary touch to the great traditions of New England cookery. The long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones, and her late husband, Evan Jones, is finally here. The Book of New New England Cookery is not only the most complete book written about the food and recipes of these six northeastern statesâwith three times the recipes of its leading competitorsâbut is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess. âJudith and Evan Jones bring the spirit of contemporary New England cooking to life in this wonderful cookbook filled with great recipes, anecdotes, and pieces of history. On one hand it is sophisticated, on the other itâs like a collection of family recipesâvery New England indeed. Their love for the simple yet diverse foods of our region, evident on every page, makes this book as much fun to read as it is to cook from.â âJasper White, Chef/Partner of the Summer Shack and author of Jasper Whiteâs Cooking From New England
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Border Cookbook
Tantalizing recipes (with regional variations), history & anecdotes for exuberant home cooking of the American Southwest & Northern Mexico. Color illus. 512 pgs. PAPER
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Border Cookbook
BEARD AWARD! Exuberant recipes for exciting home cooking of American Southwest & northern Mexico plus fascinating historical vignettes & anecdotes.
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Boulevard : The Cookbook,
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building--a survivor of the 1996 earthquake--with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at the Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced refional American cooking. In Boulevard, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Wildcress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chef's wise and unapologetically opinionated cooking notes, Boulevard answers the long-running demand for a dialogue with the creative tram behind the restaurant's enduring popularity.
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Bread and Chocolate
For many years, Fran Gage ran the famed Patisserie Française on upper Market Street in San Francisco. Now, in this special book of stories and recipes, Gage writes most engagingly about a life that has centered around food. Whether it is creating fine French pastries or proselytizing on behalf of the long-neglected quince, Fran Gage has a sophisticated palate that fully reflects the range and esprit of the Bay Area food scene. Bread and Chocolate is full of delightful culinary adventures and includes 60 recipes.
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Breakfast Book
Marion Cunningham, who brought us The Fannie Farmer Cookbook, has the unique ability to combine classic childhood dishes with contemporary favorites in this truly wonderful cookbook devoted to breakfast. 288 outstanding recipes.
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Brennan's of Houston in Your Kitchen
World-famous Brennan's of Houston Restaurants serves up another volume of their great recipes, 175+ in all, selected and edited by the executive chef of Brennan's of Houston. You'll find nothing but Brennan's signature dishes here, each photographed in elegant presentations. As exotic as some of the dishes sound, the recipes are easy to prepare, seasoned as they are with instructions, insider comments and tips from Chef Walker and Brennan family members. You'll find detailed color photos of each step for preparing the fresh ingredients, as well as full-page presentations of the final table spread. You even get ideas for hosting your own Brennan's Event, serving creole dining with gracious Southern hospitality and spice with your personal flair.
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Brown Sugar
From the author of the celebrated cookbook Soul Food comes Brown Sugar, a collection of down-home soul food desserts gathered from African American cooks around the country Whether itâs a luscious fresh fruit pie baked for a family picnic or a rich, festive cake made to celebrate a church supper, desserts have always been an especially tempting part of the soul-food kitchen. In her new book, Brown Sugar, acclaimed author and journalist Joyce White explores this sweet bounty, offering more than 150 desserts from great African American cooks around the country. In the spirit of her successful first book, Soul Food, the recipes in Brown Sugar are simple, accessible, and delicious. Youâll learn how to make cakes, pies, cobblers, crisps, puddings, candies, and much more, all filled with authentic, homemade flavor. Like Soul Food, Brown Sugar will also include informative sidebars on techniques and ingredients, as well as chapter intros and anecdotes illuminating the enduring importance of desserts in African American culture. More than simply a recipe book, Brown Sugar is an inspirational celebration of great food and the great traditions that surround it. Whatever your background, youâll want to make these soul desserts part of your own family table. Joyce White, a contributing food editor for Heart & Soul magazine, also writes regularly about food, health, lifestyles, and travel for a number of publications. Her work has appeared in the Boston Globe, the New York Times, Newsday, the Chicago Tribute, the Montreal Gazette, and Essence magazine. She has also worked as an associate food editor at Ladiesâ Home Journal and as a reporter and editor at the New York Daily News. In 1980 she was awarded a Knight-Ridder journalism fellowship at Stanford University. White is a founding member of the New York Wine Writers Circle and has studied at the Cordon Bleu cooking school in Paris. She lives in New York City.
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Build A Better Burger,
Each summer, cooks from the rocky shores of Maine to the sun-kissed beaches of Hawaii ignite their imaginations and fire up their grills to create new twists on an icon of North American cuisine: the burger. Thousands of these cooksâboth amateur and professionalâcompete annually in the Build a Better Burger recipe contest, a winner-takes-all national cook-off at Sutter Home Family Vineyards in idyllic Napa Valley. In this collection marking the fifteenth anniversary of the cook-off, best-selling cookbook author James McNair presents a colorful look at the contest, including each of the forty-four recipes that have won awards since BBB began. Twelve of the illustrious chefs and cookbook authors who have judged the cook-off also share their creative burger recipes. Some of the innovative and tasty burgers are: Caesar Salad and Flank Steak Burgers with Garlic Crostini Hazelnut-Crusted Lamb Burgers Carolina Pork Barbecue Burgers Green Chile Chicken Burgers with Orange-Chile Salsa and Three-Pepper Cheese Spread Mediterranean Tuna Burgers with Lemon-Basil Mayonnaise To complement the recipes, Sutter Homeâs culinary director and executive chef, Jeffrey Starr, suggests a perfect wine match for each one and offers general tips for pairing wine with burgers. And rounding out the book are guidelines for making better burgers and writing recipes for your own award-worthy creations. Build a Better Burger is the perfect summer companion, full of recipes bound to please every backyard cook. You too will lavish praise on these prizewinners with each better burger you grill up at home.
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Building Houses Out of Chicken Legs
Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women define and exert themselves in racist and hostile environments. Psyche A. Williams-Forson examines the complexity of black women's legacies using food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to the gospel bird. Exploring material ranging from personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women arrive at degrees of self-definition and self-reliance using certain foods. She demonstrates how they defy conventional representations of blackness in relationship to these foods and exercise influence through food preparation and distribution. Understanding these phenomena clarifies how present interpretations of blacks and chicken are rooted in a past that is fraught with both racism and agency. The traditions and practices of feminism, Williams-Forson argues, are inherent in the foods women prepare and serve.
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Bush Family Cookbook
In 1980, Ariel De Guzman was an experienced Navy mess management specialist preparing meals for thousands of aircraft-carrier crewmembers when he received the chance of a lifetime -- he was selected as a candidate for duty in the White House Mess. When the thousands of candidates were narrowed to a chosen few, he learned that the chefs at the Vice President's House had poached him for their own kitchen. Thus began Ariel's career cooking for George H. W. Bush and Barbara Bush. Today, after more than twenty years of cooking for the former President and First Lady and managing their household, Ariel is virtually a member of the family. Preparing and organizing meals that range from casual pool parties to birthday dinners to formal state affairs, De Guzman has been present every time the Bushes have gathered round the table -- at the Vice President's House, the White House, the Houston residence, and Walker's Point in Kennebunkport. In The Bush Family Cookbook, he brings the stories and flavors of those moments to readers. With easy instructions and vivid color photos, De Guzman presents more than two hundred of the Bush family's favorite recipes, collected over the years from friends, relatives, favorite restaurants, and even visiting dignitaries. The dishes featured here cover the everyday to the more elaborate, but all of them are tried-and-true classics -- just right for real folks and regular families. From appetizers through main dishes, sides, and desserts, there's something here for every American table. Seafood lovers will dip into Walker's Point Lobster Salad and steaming hot Seafood Casserole. For the sweet tooth, there's Buttermilk Layer Cake (the foundation of George P. Bush's groom's cake) and Baked Peaches Flambe, an old family recipe prepared as a special treat when George W. and brother Jeb came home with good grades. For dinner or lunch there's Paula's Lemon Chicken, a favorite of all the daughters-in-law, and Carolyn Deaver's Chinese Chicken Salad, a tasty standard that the Bushes have served to visitors including British prime minister Margaret Thatcher, Canadian prime minister Brian Mulroney, and Colin Powell. Adventurous cooks will enjoy creating Ariel's Philippine and Asian specialties, such as Pork Adobo, and readers who love soup as much as the former President does can sample his favorite -- Tomato Bisque. Accompanied by informal photographs from the author's personal collection and lively commentary and anecdotes, this delightful cookbook is a veritable scrapbook of Bush family dinners, parties, and special occasions, giving readers a true taste of America's First Family.
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Butter Beans to Blackberries
Ronni Lundy captures the bounty of Southern garden in exceptional recipes & passions of fellow Southerners, from hot new pro chefs to home cooks. Guide to markets, festivals & sources.
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Buttercup Bakes at Home
When prepared the old-fashioned way, nothing tastes as delicious and comforting as homemade sweets fresh from the oven. Now Jennifer Appel, cookbook author and owner of the world-famous Buttercup Bake Shop, shares more of her popular recipes in Buttercup Bakes at Home, a collection of more than 75 new and tempting treats from the much-loved bakery and her own kitchen, for home cooks to enjoy. Family and friends will swoon over the Lemon Coconut-Filled White Buttermilk Cake, Buttercup Golden Layer Cake with Chocolate or Vanilla Buttercream, and Banana Oatmeal Crumb Cake. A wide variety of cookies, bars, and other goodies, such as Dried Cranberry Pumpkin Bars, Marshmallow Crunch Brownie Bars, Pear Nectarine Crisp, Mixed Berry Trifle, and Chocolate Sandwich Cookie Bread Pudding will tempt any palate. There is also a chapter on making delectable cheesecakes, including Lime Cheesecake with Gingersnap Crust and Cappuccino Cheesecake; and what would a book from the owner of the Buttercup Bake Shop be without cupcakes? Here you'll find Gingerbread Cupcakes with Pumpkin Cream Cheese Icing, German Chocolate Cupcakes with Caramel Pecan Frosting, Peanut Butter and Jelly Cupcakes (perfect for an after-school snack), and even Splenda-iferous Cream-Filled Vanilla Cupcakes. There's also a chapter on baking with children, with simple recipes such as Candy Bar Ice Cream Pie and Peanut Butter Chocolate No-Bake Cookies. For bakers and home cooks of any skill level, Buttercup Bakes at Home is the perfect addition to any kitchen bookshelf--with recipes for any occasion--whether you are entertaining guests or cooking for loved ones. Complete with preparation tips and easy-to-follow instructions, this delightful collection is sure to satisfy dessert fans of all ages.
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CCA: Meat & Game Cooking
The California Culinary Academy's guide to preparing & cooking meat & game.
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CCL: American Taste
One of the most entertaining books on contemporary American Cuisine. -Craig Claiborne
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Cafe Cuisine
250 recipes from America's most entertaining caffes, bars, and bistros.
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Cajun
Coming from the backwoods, swamps and plantations of the Mississippi Delta just as much as from New Orleans, and descending from a melting pot of French, African and other cultures in exile, Cajun lifestyle and cuisine has earned its distinction as a true American original. Included in this intriguing presentation of Cajun food is detailed information on Cajun ingredients and spices, roux, stock and gumbo making, and Cajun specialities. Also included are recipes for 80 staple delicacies such as Pirogue Bayou Teche, Crawfish Etouffee, Crab-Stuffed with Mushrooms, Cajun Meatloaf, Jambalaya, Smashed Potatoes, and Shrimp and Okra Gumbo. Featured are wonderful recipes for Brunch, Thanksgiving, appetizers, side dishes, sauces and gravies, and desserts and coffee. Far from being just a Cajun cookbook, Cajun Cuisineinvestigates the relationships between the environment, the food, the people and their cultures, presenting a richly fascinating portrait of a place, a culture and a type of food. Explore this alluring cuisine through luscious photos and fascinating texts on classic Cajun dishes, rare delicacies, and variations on the form.
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Cajun & Creole Cuisine
Introducing the very best of Cajun and Creole cuisine, including all the classics, such as Seafood Gumbo, Jambalaya, and Bananas Foster. With 255 Color photographs.
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Cajun Low-Carb
Millions of Americans have discovered exactly what Chef Jude W. Theriot found when he tried a diet low in net carbohydrates: that cutting carbs is an effective way to maintain long-term weight loss because the food available on this regimen can be deeply satisfying. Chef Theriot lost more than one hundred pounds eating the recipes he developed for this cookbook. Now lovers of Cajun cooking can have their gumbo and eat it too! The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. The seafood recipes cover just about everything that swims, and the sauces and seasoning mixes can elevate just about any dish into a special treat. There are even dessert recipes sure to satisfy the sweet tooth without the sugar. One unique feature of each of Chef Theriotâs cookbooks is the lagniappe, or âa little something extra.â This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking. Each recipe lists serving size, total carbohydrates per serving (which includes sugar alcohols), net carbohydrates per serving, and calorie count.
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Cake Club
Hardworking. Loyal. Outspoken. Ahead of their time. Hilarious. The Fancy Frosters of Charleston, West Virginia, were a close-knit and devoted circle - a merry band of Southern women who got together once a month to swap recipes and stories, to cook and bake together, to celebrate friendship and have some hearty laughs...and of course to eat. Food editor and cookbook author Susie Quick's mother Emma was a member of this very special circle of sisters, aunts, cousins, and friends. Susie grew up to be a sophisticated foodie, but she never forgot the great homemade desserts and ingenious creativity of these talented and delightful home cooks. The Cake Club collects their most prized recipes for southern desserts, along with those of Susie's other colorful friends and relatives - all presented with their original homespun flair combined with the author's modern simplicity and style. The book includes seventy-five recipes for cakes, pies, cobblers, crumbles, cookies, candies, and other treats, plus a chapter of Lady Food that's sure to make a lady out of any cook. From the very first recipe (Funeral Cake) to Brown Sugar Pound Cake, Tunnel of Love Chocolate Macaroon Bundt Cake, Blackberry Bread Pudding, Emma's Molasses Crinkles, Minnie Pearl's Chess Pie, and the other treasured creations in this book, The Cake Club will entertain, inspire, and bring back memories of an earlier era. With stories like A Good Man Really is Hard to Find and Driving Miss Minnie, photographs, and voices from several generations, this unique and delightful cookbook pays tribute to the healing power of friendship, shared recipes, and a delicious piece of cake.
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Cakebread Cellars Napa Valley Cookbook
When Dolores and Jack Cakebread bought their ranch in 1972, they didnât know a thing about growing grapes or making wine. Today, Cakebread Cellars is one of Napa Valleyâs premier wineries, and its exceptional wines are enjoyed in fine restaurants the world over. In The Cakebread Cellars Napa Valley Cookbook,> Dolores and Jack present more than 120 recipes perfected in the Cakebread kitchen over the past 30 years. Using produce plucked from Doloresâs garden and featuring fresh ingredients from Napaâs artisan food purveyors, the Cakebreads share such seasonal masterpieces as Sea Scallops with Sweet Corn, Roasted Peppers, and Shiitake Mushrooms, and Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce. Best of all, each recipe is paired with a Cakebread wine, making it possible to re-create the idyllic Napa Valley lifestyle at home. More than 120 recipes and wine pairings from one of Napa Valleyâs venerable wine families. Includes recipes created by renowned chefs such as Narsai David and Alan Wong during the Cakebreadâs annual culinary program, the American Harvest Workshop. With 18 full-color food shots, archival photographs of the wineryâs early days, and location photography spotlighting the picturesque Napa Valley. Published to coincide with Cakebread Cellarsâ 30th anniversary in 2003.
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Cakes & Cowpokes
Pastry chef at N.Y.'s Mesa Grill and Bolo shares innovative yet easy-to-prepare recipes for fun and fast desserts using all the best flavors of the Southwest.
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Calcium
This book provides readers with an in-depth look at the lesser-known benefits of this all-important mineral. This comprehensive, informative guide illustrates calcium's wide range of benefitsâfrom maintenance of a healthy nervous system to protection against hypertension. With newly released dietary recommendations stating the need for greater amounts of calcium, here is a perfect means to ensure a healthy lifestyle by utilizing this vital nutrient. Not a cookbook.
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California Cook
Sale! Bountiful, creative book of 200 fresh, colorful dishes-most simple to prepare-for healthy, casual elegance.
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California Home Cooking
Not fancy restaurant or fusion fare, but the real thing: American cooking in the California style-casual, relaxed home cooking that unites Spanish, Mexican, Italian and Asian elements with high quality ingredients. 400 easy-to-make recipes, each bursting with vibrant tastes and textures.
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California Home Cooking
Not fancy restaurant or fusion fare, but the real thing: American cooking in the California style - casual, relaxed home cooking that unites Spanish, Mexican, Italian and Asian elements with high quality ingredients. 400 easy-to-make recipes, each bursting vibrant flavors and textures. Experience for yourself stir-frys that are East Asian, but not altogether so, salsas not solely Mexican, chutneys not simply Indian, and pastas and pizzas that go beyond their Italian roots.
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California Rancho Cooking
Jacqueline Higuera McMahan's personal history as an eighth-generation Californian adds spice to this sumptuous celebration of the first fusion food. The recipes, blending Spanish, Mexican, and Californian cuisine, include Butterflied Lamb in Pomegranate Juice, Adobado (Chile-Soaked Pork or Spareribs), Grilled Trout Wrapped in Fig Leaves, and Strawberry Enchiladas with Sweet Milk Tortillas. With dozens of accompanying photographs in this collection of earthy yet sophisticated recipes of old California, McMahan also shares early California lore and memories of family meals.
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Cape Cod Table
Who better than best-selling author Lora Brody to introduce us to the memorable recipes of her beloved Cape Cod? As famed for its culinary traditions as its natural beauty, the Cape is a cornucopia of delicious ingredients. In these pages, the catch-of-the-day is transformed into kabobs of grilled scallops and creamy bowls of Fish Chowder, and the fruits of the land into bright berry tarts and muffins. From the quintessential clambake to Beach Plum Jam--each of the 100 recipes celebrate this unforgettably beautiful peninsula. Gorgeous photographs paint a vibrant picture of the villages, the people, and--best of all--the food, which, thanks to the bounty of most markets these days, can be enjoyed just about anywhere. The Cape Cod Table may be the next best thing to a vacation on the Cape.
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Cape Cod Wampanoag Cookbook
Every recipe in this book has been tasted to perfection. Each story and blessing transports to an earlier and more basic lifetime and connects us all through food, the good earth and our own roots. The selection of recipes focuses on dishes that evoke happy memories of an earlier time when the entire family gathered to share good food and the day's events. Many of these recipes are often-requested favorites of customers from co-author Earl Mills's Cape Cod Restaurant, The Flume. Several additional recipes were selected from contributions from patrons and prominent New Englanders, such as Senators Edward M. Kennedy and John J. Kerry as well as former First Lady, Barbara Bush. Recipes include soups and chowders, breads, salads and dressings, pastries, meats, game, seafood, vegetables, pasta, sauces and desserts.
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Caprial's Bistro-Style Cuisine
Caprial Pence offers downwright good food of her famed Portland, Oregon restaurant in 130 easy yet elegant starters, entrees & desserts.
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Caprial's Bistro-Style Cuisine
Caprial Pence, culinary ambassador of the Pacific Northwest, has long espoused a cooking style that combines French bistro fare with the fantastic local produce of her native region. Caprial's Bistro-Style Cuisine features the sweet and savory dishes that have earned the chef's Portland bistro national acclaim and a legion of local patrons. You'll find recipes for such Bistro favorites as Roasted Chicken with Lemon and Saffron, Braised White Beans with Wild Mushrooms and Goat Cheese, and Mixed Berry Turnovers with Cinnamon-Vanilla Sabayon. With nearly 200 recipes simple enough for weeknight dinners but special enough for weekend entertaining, Caprial's Bistro-Style Cuisine brings the best of the Pacific Northwest into your home kitchen.
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Caprial's Cafe Favorites
The author has a knack for making the difficult seem not just manageable, but downright fun and tasty, too.
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Caprial's Seasonal Kitchen
Popular TV chef proves how doable entertaining can be with 31 mouthwatering menus and 116 simple yet elegant recipes.
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Caprial's Soups & Sandwiches
Hugely Popular TV chef Caprial Pence shares irresistible gourmet soup and sandwich recipes - plus much, much more and all with her hallmark commitment to the freshest ingredients and hassle-free preparation.
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Carbone's Cookbook
While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut. Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960's, chef Gaetano Carbone created a weekly special and many of these recipes by the master are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events. Carbone's Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone's is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape. In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone's is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern.
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Catfish and the Delta
Catfish farming is booming in the Delta, and author Richard Schweid brings a journalist's curiosity and a love of real Folks to his investigation of this multi-million dollar business. This is a book about catfish farming but it is also examines the life and lives of the Mississippi Delta, the music, customs, and seasons in one of the strangest and most interesting parts of our country.
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Celebrating America: A Cookbook
A hearty countrywide affirmation of America's historical, cultural, and ethnic heritage journeys through twelve months of seasonal and holiday celebrations, offering one hundred delicious recipes, from Steamed Soft-Shell Crabs to Philadelphia Pepperpot Soup.
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Celebrating Barbecue
Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls micro-styles like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, like teaching a cat to bark, Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.
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Celebrating Our Equality
In this enticing sequel to her bestselling book A Taste of Freedom, Carolyn Quick Tillery celebrates the most mouth-watering African-American recipes ever invented while also paying homage to Howard University. Where A Taste of Freedom explored the heroic black struggle for freedom and education, Celebrating our Equality chronicles a newly freed people's continuing battle for quality and justice. Howard University has always provided a forum for black American's to celebrate their culture--including the unique cooking traditions they have preserved for generations. The tantalizing recipes in this book illustrate those proud traditions: dishes such as Black Olive, Jalapeno, and Tomato Mojo; Black-Eyed Pea Salad; Spicy Fried Chicken; Rosemary and Thyme-scented Green Beans to name just a few.
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Century in Food
In 1900, most cooking was done in fireplaces, if you didn't have a servant, you most likely were one, and a slim figure was considered a mark of ill health. Economic conditions, attitudes, and tastes changed a lot over the twentieth century and The Century in Food examines the inventions, innovations, and ingenuity that fueled American appetites for those past one hundred years. Bacardi Double-Chocolate Rum Cake, Playboy Paella, Sausage-Stuffed Baked Apples, and Chicken Fillets in Tomato-Wine Sauce are just a sampling of the scrumptious recipes found here. More than a simple cookbook, The Century in Foodprovides an enthralling history of American culture. This book is destined to become a classic amid food lovers and historians alike.
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Charles Wysocki's Americana Cookbook
30 of Wysocki's beloved paintings & Joni Miller's 27 mouthwatering heart-of-America recipes join in a tasty visual feast. 64 pgs. Hard
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Charleston Party Receipts
Conway. Quintessential Southern hospitality in 300 wide-ranging, festive recipes, from nibblers & sweets to hot buffet dishes. Illus. 201 pgs. Spiral
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Charlie Palmer's Casual Cooking
The chef-owner of some of today's most celebrated restaurants shares the homestyle recipes he dishes up on his days off. Who has time on weekends to spend hours in the kitchen? Charlie Palmer offers over 125 recipes reflecting an uncomplicated style of cooking borrowing from in-season produce, staple ingredients, and straightforward directions. Here's home cooking with a contemporary flavor in such dishes as Green Tomato Tart, Mile-High Shrimp Sandwiches, and Pumpkin Custard with Ginger Cookies.
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Cheeses of Vermont
This gourmet travel guide to the artisanal and farmstead cheesemakers of Vermont shows how the cheese is made, describes the different types of handcrafted goat-, sheep-, and cow's-milk cheeses, and tells you where and when to go to see them being made. In recent years the number of artisanal and farmstead cheesemakers in Vermont has exploded. These dedicated craftspeople make distinctive, high-quality cheeses from the milk of their own cows, sheep, and goats; age them in their own caves; and ship them to restaurants, gourmet food markets, and cheese lovers all over the world. Henry Tewksbury, a cheese expert and a passionate devotee of handcrafted Vermont cheese, is your guide to the cheeses, their makers, and their stories. He gives a brief overview of the cheesemaking process, introduces us to the cheesemakers and their herds, and then describes dozens of varieties in delectable detail. He tells you where to go and when to visit to see the cheeses being made, and provides details on where Vermont cheeses can be purchased, both within and outside the state.
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Chef Paul Prudhomme's Fiery
Arousing new flavor combinations that lift your spirits, tantalize your taste buds, and make your imagination soar.
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Chef Paul Prudhomme's Louisiana Kitchen
Beard Award! Essential for the great traditional Cajun & Creole dishes that he made famous. Color photos. 351 pgs. Hard
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Chef Paul Prudhomme's Louisiana Tastes
The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking.
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Chesapeake Bay Cooking With John Shields
Re-issue. Loosen your belts and get ready to chow down on a pile of steamed blue crabs, dine on a Maryland plantation-style feast, or graze through the stalls of Baltimore's Cross Street Market with television host and Culinary Ambassador of the Bay, John Shields. In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia. In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake. Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine--crabs. Shields's book includes plenty of helpful crabformation--how to buy, cook, hammer, and eat blue crabs, why you never eat the devil, and how to tell the difference between jimmies (male crabs) and sooks (female crabs). With John Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast. Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft-shell crabs. Don't miss the rambunctious two-day chicken festival on the Delmarva Peninsula, where there's a whole lot of frying chicken going on. And, since Shields always loves a party, you'll join the Biddlecomb family for a real Virginia-style Fourth of July, where the menu includes Miss Lorraine's Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind. And you can't leave Baltimore without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori. Here are satisfying foods, easy-to-prepare recipes, and the people who've kept Chesapeake cuisine cooking for centuries--all brought home to you by the region's favorite son, John Shields.
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Chez Panisse Cafe Cookbook
144 recipes from the Cafe menu have been collected for the home cook: from Pizza with Bacon, Onions and Greens, to King Salmon in Fig Leaves, to Meyer Lemon Eclairs. Like the fixed-price restaurant downstairs, the Cafe serves dishes often described as Mediterranean, Provencal and Californian, but the culinary style is driven above all by the farmers' market and the cooks' creativity, starting with Alice Waters, who is known the world over for her simple, flavorful meals using only the freshest seasonal ingredients from local organic farmers. The imaginative recipes are organized into chapters that focus on ingredients-vegetables, fish and shellfish, pork, lamb, beef, poultry, and eggs and cheese-and another chapter devoted to delightful desserts. The Chez Panisse Cafe Cookbook is every bit as beautiful, warm, and generous as the Cafe itself.
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Chez Panisse Cooking
150 tantalizing recipes for each season's freshest ingredients. What health food should be.
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Chez Panisse Desserts
Classic in inspiration, innovative in execution, the collection builds from recipes for basic pastries, cookies, cakes, and creams to an array of sophisticated and sumptuous finales. The result is a revelation of color, flavor, and texture that complement seasonal menus: an autumnal Chartreuse Ice Cream and Figs in Caramel; a winter counterpoint of Pink Grapefruit and Champagne Sherbet; the riotous berry creations of the spring--tarts, pies, shortcakes, curds; and the Sunset Bombe of Summer. For the professional cook or the dedicated home cook, this volume will expand your repertoire and inspire new uses for the freshest nature has to offer.
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Chez Panisse Fruit
Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award. Now, she turns her creativity, passion, and unparalleled commitment to quality to the bountiful subject of fruit. In the tradition of Chez Panisse Vegetables, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse. The recipes are for both sweet and savory dishes and teach readers how to make the most of fresh fruit, from course to course and season to season.
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Chez Panisse Menu
Composing a menu is a challenge and a balancing act that everyone faces. In this spectacular book, Alice Waters shares 120 of Chez Panisse's best menus as well as the principles she used to marry elements of a meal. She addresses the importance of each separate course within the structure of the menu and how to achieve that elusive equilibrium. Offering a different five course meal at Chez Panisse every night and seldom repeating a meal since it opened in 1971, Waters is a master at creating an extraordinary dining experience. Each of the menus for the different seasons of the year, picnics, outdoor barbecues and special occasions is an inspiration.
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Chez Panisse Menu Cookbook
Bellwether of American food philosophy features 120 landmark menus with tantalizing seasonal recipes.
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Chez Panisse Pasta, Pizza & Calzone
87 pasta sauces, 36 pizzas and calzones plus tasty pasta doughs inspire harmonious seasonal cooking.
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Chez Panisse Vegetables
More than 250 spirited recipes showcasing 40+ vegetables from amaranth to zucchini. For each, there is a short essay describing its cultivation, how it is used in Chez Panisse kitchens, how to shop for it, and how to prepare it for cooking. The ingenious and varied recipes are drawn from all seasons celebrating the glorious tastes, colors and textures of garden vegetables. This remarkable compendium of culinary expertise covers a broad range from unexpected combinations such as Grilled Asparagus with Blood Oranges and Tapenade toast to dishes as radically simple as Spring Onion Sandwiches.
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Chili Madness
More than 35 best & tested recipes, mild to searing, plus neat info. Mail order sources. Illus. 94 pgs. Paper
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China Moon Cookbook
Child Award! 250 homestyle recipes for Chinese Bistro fare from acclaimed San Francisco restaurant where food light and fresh, casual yet impeccably flavored, and as balanced as yin and yang.
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Chow Maine
Ranging from Kittery Point to the Canadian border, this savvy all-new guide to the diverse food finds along the Maine coast covers everything from high-end restaurants to small cafés and clam shacks with an ocean view. Sit and enjoy a microbrew at an outdoor café in Portland's vibrant and diverse Old Port; relish a hot cup of New England clam chowder with authentic Pilot Crackersâjust like the natives do; dig into a bowl of steamed mussels as you watch the boats come into dock. The author also reveals the many interesting and delicious food sources that the rocky coast has to offer, from lobster pounds to farmer's markets and greengrocers, so that even those looking to cook for themselvesâfrom a traditional lobster bake cooked under fresh seaweed to a delightful vegetarian spread for friendsâwill be able to find the best of the best along the many miles of winding shores and hidden coves. Find the freshest blueberries, apples, and greens. Discover the most lively and cost-saving fish markets right on the docks and piers. Learn when to find fiddleheads and softshell lobsters (known as âsheddersâ to locals) in season.
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Christmas From The Heart Of The Home
Classic! Susan Branch's lovingly illustrated guide to festive foods & fantasies for every meal & oCalifornia Culinary Academy sion plus tree trimming, gift giving & much more 128 pgs. Hard
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Christmas Joy
Susan Branch's delightful, hand-illustrated stocking-stuffer combines reduced pages from Christmas from the Heart of the Home (on page 5, inside) with many all-new pages of cookie recipes, traditions & gift ideas.
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Christmas in the Heartland
The host of PBS television's Amish Cooking from Quilt Country and bestselling author of Cooking from Quilt Country offers ideas for making every holiday gathering special. Companion to her PBS holiday special, Adams includes recipes, craft ideas for decorating, folklore, and more. 120 full-color photographs.
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City Tavern Baking and Dessert Cookbook
In this handsome sequel to the original City Tavern Cookbook, Walter Staib, the chef of America's earliest gourmet restaurant, focuses on the baked goods and sweets that must have pleased the signers of the Declaration of Independence as much as they delight modern palates: Apple-Fig Crumble, Vanilla Bean Blanc-Mange, Martha Washington's Chocolate Mousse Cake, Thomas Jefferson's Sweet Potato Biscuits, and more than 175 other delicious colonial treats.
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Claire's Classic American Vegetarian Cooking
Brings together 225 new, easy and exciting recipes for every course that were discovered and developed during the authors travels as a chef, cooking teacher, and national health advocate for healthful, delicious vegetarian cuisine.
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Clambakes & Fish Fries
There's nothing more pleasurable--or nourishing--than a clambake. The same goes for a shrimp boil at Bayou Petit Caillou, an oyster gala on Maryland's Eastern Shore, and real fried smelts at The Port Washington Smelt Fry. It's seafood, it's festive, and it's time for seconds. A savory collection of 23 seafood celebrations, with over 100 recipes--from a classic Maine clambake to an informal swordfish barbecue among dockworkers in San Pedro, California--Clambakes & Fish Fries is Susan Herrmann Loomis's first Passionate Cookbook, and passionate it is.
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Classic Southwest Cooking
GREAT VALUE! Alice Waters calls this exceptionally informative book celebrating America's great regional cuisine delicious & inspired. We agree. Over 200+ Recipes.
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Cleora's Kitchen
A beloved classic comes back into print. Starting with a freedman's wagon ride out of Texas, Cleora Butler takes us from the beaten biscuits of her childhood, baked in a wood-burning stove, to fricasseed quail she later prepared as a caterer. Rich with stories and turn-of-the-century recipes impossible to find--possum grape wine, mother's hickory nut cake, hot water cornbread, and burnt sugar ice cream--Cleora's Kitchens also provides a glimpse of changing 20th-century tastes. More than 400 recipes are arranged by the decades in which she first cooked and served them, from grandpa's sausage in the early days to the first avocado anyone in Oklahoma had ever seen, to duckling pate and pine nut pilaf. Born in Texas inn 1901, Cleora Butler traveled north by wagon with her family to Oklahoma. She developed her skills during the 20s, 30s, and 40s cooking for the newly rich oil barons in the Oil Capital of the World, then became an independent entrepreneur with her own bakery and catering business.
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Clouds for Dessert
Ever taste a cloud? Or take a bite out of the Grand Canyon? What if the West could taste the way it looks? Clearly, some of the great natural phenomena would have to be spectacular desserts. And so they are, for desserts of all foods are the most open to fantasy and fun. A little kitchen magic can turn the Rocky Mountains into snowcapped sundaes, or wild, rough, piggy javelinas into ginger cookies, or even cactus into Popsicles, pancakes, and tender rosy pies. The best food of a region expresses a sense of place in a way nothing else can. This is especially true of the American Southwest. These 50 recipes express climates and geography (pomegranates and citrus from the desert, piñon nuts and apples from the mountains) as well as history and culture (Tohono O'odham saguaro syrup, Spanish flan, cowboy cake, New Mexican biscochitos, and very chi-chi nouvelle Southwest chocolate mousse pie).
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Coastal Cooking with John Shields
In Coastal Cooking with John Shields, the companion volume to the new public television series debuting in September 2004, celebrated chef John Shields expands his horizons to take readers on a spirited exploration of America's shoreline cuisines. Readers will feast on the very best American recipes collected from professional chefs and locals alike. They'll enjoy a New England clambake, sample Savannah She-Crab Soup, dig into soul food in Baton Rouge, savor North Beach Ciopinno, take part in a Hawaiian luau, and finish with a slice of Key Lime Pie. From seafood classics like Old Reliable Fried Calamari, Bayou Seafood Gumbo, and Wildwood Planked Salmon, to Maple Glazed Duck Breast with Mushroom Spaetzel, Joan's Official Baked Beans, Low Country Comforting Rice Pudding, here is the entire wealth of cooking from the Atlantic, Pacific, and Gulf Coast regions. Illustrated throughout with stunning location and food photography, Coastal Cooking with John Shields is ideal for home cooks looking for the best recipes for their own local favorites, or seasoned travelers who want to re-create America's best regional dishes in their home kitchens.
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Cocina!
Child award winning, hands-on, step-by-step guide to techniques and ingredients of southwestern cooking. Really excellent. 60+ recipes. Mail sources.Foreword by Mark Miller
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Cold-Weather Cooking
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. 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.
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Colonial Williamsburg Tavern Cookbook
With this cookbook, readers can re-create a vital part of the Williamsburg experience in their own kitchens. Inspired by Williamsburg's Southern heritage and proximity to the Chesapeake and the Atlantic--but with ingredients and methods updated for contemporary cooks--the dishes include down-home favorites and shellfish as well as irresistible comfort foods such as rib and pork roasts. Among the highlights are Standing Rib Roast with Yorkshire Pudding and Shields Tavern Sweet Potato Pie.
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Comm Kitchen Guide To Coffee
DEMERS
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Commanders Palace
BRENNAN
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Complete Meat Cookbook
Now with a new jacket. The critics agree: there is no better book to help cooks choose the perfect steak, the right grind for hamburger, or the juiciest cuts of pork or lamb. More than 230 recipes specially created for the lean cuts on the market today. Innovative seasoning methods: dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces. Hundreds of illustrations and straight talk on which are the best cuts for each cooking method.
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Contemporary Cowboy Cookbook
Dotty Griffith, one of the Lone Star State's foremost journalists, has chronicled the rise of urban country-chic cuisine and has also explored the West to capture the real essence of contemporary cowboy cooking. This hearty cuisine comes from all reaches of the cowboy's world--from chuck wagons, working ranch kitchens, steak palaces and country cafes to urban, uptown eateries. Whether prepared on the trail or in a modern kitchen, these recipes represent the backbone of the cowboy repertoire.
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Contemporary Cowboy Cookbook
New in paperback! Dotty Griffith, one of the Lone Star State's foremost journalists, has chronicled the rise of urban country-chic cuisine and has also explored the West to capture the real essence of contemporary cowboy cooking. This hearty cuisine comes from all reaches of the cowboy's world--from chuck wagons, working ranch kitchens, steak palaces and country cafes to urban, uptown eateries. Whether prepared on the trail or in a modern kitchen, these recipes represent the backbone of the cowboy repertoire.
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Contemporary Southwest
In her first cookbook, restaurateur Donna Nordin brings together 85 recipes for the food that has earned her national acclaim and repeatedly landed Cafe Terra Cotta on lists of America's best restaurants. While all her dishes dazzle the palate, subtle garlic Custard and smooth Avocado Vichysoisse are as much a part of her repertoire as the fiery punch of Fries Jalapeno Ravioli. Her signature style carries over into the dessert course with a tequila-laced chocolate Arizona Princess Cake, just one of her many sophisticated studies in flavor. Share these recipes with your family and friends and you'll understand why Donna is one of the country's foremost cooking teachers, as well as one of its most respected chefs.
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Cook-Off America Volume 3
This cookbook is a companion to the public television series, Cookoff-America, a series dedicated to culinary celebrations all over the nation. Over 24 festivals are represented, celebrating everything from eggplant and heirloom tomatoes to watermelon and coffee. From towns of 600 people to cities of millions, the cookbook reflects tremendous spirit and pride-and, of course, lots of great food.
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Cooking From a Country Farmhouse
Using the freshest seasonal ingredients available, often directly from her farming neighbors, Susan Wyler offers delicious and healthy recipes that embody both the charm of the country and the practicality of the city.
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Cooking Healthy Across America
Here is the best of American regional cooking?made healthy. All of these recipes are low in fat, calories, and cholesterol and high in flavor. Included: Lancaster Chicken Corn Soup; Dixie Carrot Casserole; Key Lime Pie; Alamo Fudge, and more.
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Cooking Light Regional Fare Cookbook
Nothing less than a gastronomical tour of America, Cooking Light Regional Fare Cookbook is the health-conscious cook's answer to the same old same old dinnertime dilemma. With over 150 delicious, low-fat recipes like Whole Kernel Cornbread, Seafood Gumbo, and New England Clam Chowder, cooks can keep their families eating healthy while exploring the wonderful diversity of American regional cooking. Includes techniques for low-fat food preparation and cooking, step-by-step how-to instruction with photographs, and a cross-referenced index.
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Cooking New American
2005 James Beard Award Nominee - Food of the Americas 2005 IACP Award Winner - Compilations Category! Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking's most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket. The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions, Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat.
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Cooking USA
What's more American than fried chicken and apple pie? Join Georgia Orcutt and John Margolies on a cross-country culinary journey to find all the delicious possibilities. Cooking USA spans the 50 states, offering 50 recipes guaranteed to stir up as much nostalgia as fabulous food. Louisiana Chicken Gumbo, Maryland Crab Cakes, Washington Apple Dumplings--each state offers its own scrumptious slice of America. Full of fun facts (Who knew Delaware was home to the world's largest frying pan? Or that Oregon is the number one blackberry producer in the U.S.?) plus colorful artwork reminiscent of small-town life of yesteryear, this collection of regional flavors truly celebrates the tastes of the States.
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Cooking Under Wraps
Child Award! Worldly, step-by-step guide to wrapping foods for all courses. 200 recipes.
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Cooking With Daniel Boulud
At long last, Daniel Boulud, widely celebrated as one of America's greatest chefs, has assembled the volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. Now chef/owner of the internationally acclaimed and wildly successful Restaurant Daniel on Manhattan's Upper East Side, Boulud originally became the toast of the restaurant world in his role as executive chef at Le Cirque. His stunning and inventive cuisine has garnered accolades everywhere from Gault Millau to The New York Times, from Food & Wine and the International Herald Tribune (both of which voted him one of the ten best chefs in America) to the James Beard Foundation (which selected him as New York Chef of the Year in 1992 and Best Chef in America in 1994). Here, in his first cookbook, Boulud presents instructions for everything from hors d'oeuvres to desserts, lavishly illustrated and adapted for the home cook. Based on a style of cooking known as cuisine du marche (cooking with local and seasonal produce), these recipes take advantage of the abundance of fresh foods available in farmer's markets and upscale grocery stores throughout the United States. This collection of over two hundred recipes includes such delights as Crisp Paupiette of Bass in a Barolo Sauce, Sirloin Napoleon with Black Olives and Zucchini, Maine Sea Scallops in Black Tie, Nine-Herb Ravioli with Basil Oil and a Tomato Coulis, Crisp Duck Pot-au-Feu with an Herb Oil, and Roasted Peaches and Blackberries with Ginger Caramel Ice Cream. Boulud both dazzles and inspires with a display of his culinary virtuosity and versatility. He shows home cooks how to re-create his delicious and imaginative dishes without arduous techniques or complex equipment. The recipes herein offer a wealth of professional tips, and each step is simply and clearly explained. More than just a collection of brilliant recipes, Cooking with Daniel Boulud is also a primer on Boulud's cooking philosophy. The principle on which his cuisine rests is his insistence on only the finest fresh seasonal ingredients. All recipes are coded by season, and Cooking with Daniel Boulud also includes an exquisitely illustrated seasonal market list at the back of the book that is both an invaluable buying guide to ingredients featured in the book and a compendium of simple recipes and preparation tips.
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Cooking With David Burke
True original at Park Avenue Cafe melds French country, American regional, great presentation. Color photos.
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Cooking With Jack Lirio
LIRIO
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Cooking With Too Hot Tamales
Sassy style and classic training combine in 150+ recipes and tips from TV Food Network's spiciest team.
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Cooking With Wholegrains
Founders of The Vermont Country Store offer simple stoneground wholegrain recipes for breads, rolls, cakes, scones, crackers, muffins & desserts. A classic.
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Cooking at the Natural Cafe in Santa Fe
Marvelously spiced recipes (some for seafood and chicken) from an impressive repertory.
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Cooking by Hand
2004 IACP Award Winner for Jane Grigson Award for Research and Presentation Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. Ships August 19th The New York Times has proclaimed Bertolli one of the two greatest working chefs in America, and Cooking by Hand is a fascinating exploration of the principles behind the remarkable food that he creates. For Bertolli, cooking simply and well is only possible when a cook responds to his ingredients with insight and care, and this is the principle behind all the recipes in Cooking by Hand, from Pan-Roasted Chicken and Risotto with Leeks and Balsamic Vinegar to the best Fresh Tomato Bloody Mary you've ever tried. In keeping with his message of cooking simply, few of the recipes in the book have more than six or eight ingredients, Binding these recipes together are a dozen engrossing food essays that explore topics like the timeless quality of ripeness; the mysteries of balsamic vinegar; the joys of making, serving, and eating pasta; and the wonderful versatility of the tomato. Rich with the passion, wisdom, and skill gained from Bertolli's nearly 25 years of outstanding culinary achievement, this is a book to savor.
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Cooking in the Lowcountry from the Old Post Office Restaurant
The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from the Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Pie. It includes an 8-page color insert. Chef Philip Bardin says, Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits--milled to our specifications--have been a specialty since 1988.
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Cooking in the Shaker Spirit, Second Edition
Master Chefs James Haller and Jeffrey Paige's definitive shaker cookbook is now in its secod edition. Haller, who lived and cooked with the last Shakers at the Shaker Village in Canterbury, New Hampshire, provides more than 150 recipes in the Shaker spirit--simple, healthy, delicious recipes emphasizing seasonal ingredients. The book is a celebration of what the authors call the oldest New American cooking.
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Cooking with Antoine At Le Perigord
The author shares his secrets, tips, and techniques he has used to create over 300 original recipes at the venerated Manhattan restaurant Le Perigord. Dust Jackete are a bit Shopworn
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Cooking with Cafe Pasqualâs
A collection of recipes from Café Pasqualâs, an intimate, bustling Santa Fe restaurant known for its outstanding Southwestern cuisine, eclectic decor, and hospitable proprietor. Includes more than 70 easy-to-prepare recipes for every meal of the day and 70 full-color food and locations shots. Café Pasqualâs is committed to serving organic greens, eggs, coffee, dairy, and flour and naturally raised beef, pork, and chicken. Café Pasqualâs won the 1999 James Beard Award for American Regional Classics. Selected Recipes: Cornmeal Green Chile Waffles with Poached Eggs and Chorizo Gravy - Grilled Lamb Chops with Pomegranate Molasses - Thai Salmon in Banana Leaf with Thai Sticky Rice - Tahitian Chocolate Lace Cookies
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Cooking with Crazy Charley IV
Unabashed promoters of Cajun culture and Cajun Country, Crazy Charley Addison and his wife, Ruth, introduce readers to Cajun history, lore, legend, and most importantly, lots of food and laughter.
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Cooking with Faith
You wouldn't know it by looking at her, but Faith Ford loves to eat--about as much as she loves to cook. Growing up in Pineville, Louisiana, Faith learned from her mother and grandmother the ins and outs of preparing the great Southern classics: Smothered Chicken, Smoky Beef Brisket, Catfish Po'Boy, Buttermilk Biscuits, Creamy Cheese Grits, and Fluffy Lemon Pie Box. As a young model and actress living in New York and Los Angeles, Faith set about modifying her favorite dishes from home. What she came up with was healthful, calorie-conscious fare that didn't skimp on flavor. Cooking with Faith shares all of her innovative updates on the Southern classics, from Crispy Oven-Fried Chicken, Dilled Egg-White Salad, and Roasted Five Vegetable Soup with Turkey Meatballs to Sauteed Green Beans with Fresh Herbs, Faith's Lighter Cheese Grits Frittata, Cranberry Orange Slush, and Faith's Peach and Pecan Crumble. An inspired combination of the best of both worlds--the homespun recipes Faith grew up with along with lighter versions and modifications--Cooking with Faith includes 125 recipes, beautiful color and black-and-white photography, and many engaging anecdotes of Faith's Southern childhood.
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Cooking with Jack
Deep in Tennessee's tiniest county (Moore County) rests the internationally claimed Jack Daniel's Distillery. Each year, over 250,000 visitors find their way there from across the world. Many end up sitting down for dinner (known outside the South as lunch) at Miss Mary Bobo's Boarding House, welcomed by the hospitality of Lynne Tolley. In Cooking with Jack, Tolley and Merrell share over 120 time-honored family recipes (most include Jack Daniel's), many never before shared with the legions of fans of her Great-Grand uncle Jack and his Old No. & that made Lynchburg famous.
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Cooking with My Sisters
For the Trigianis, cooking has always been a family affairâand the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because oneâs Easter bread kneading technique isnât up to par. As Adriana says: âWhen the Trigianis reach out and touch someone, we do it with food.â Like the recipes that have been handed down for generations from mother to daughter and grandmother to granddaughter, the familyâs celebrations are also anchored to the life and laughter around the table. We learn how Grandmom Yolanda Trigiani sometimes wrote her recipes in code, or worked from memory, guarding her recipes carefully. And we meet Grandma Lucia Bonicelli, who never raised her voice and believed that when people fight at the dinner table, the food turns to poison in the body. Adriana Trigianiâs voice springs to life from the first page of Cooking with My Sisters, a collection of beloved family recipes that the Trigianis have been enjoying for generations. But thereâs much more here than just the food. Peppered with hilarious family anecdotes, poignant letters, and exquisite color photographs, Cooking with My Sisters draws us into the warm and witty world of the Trigiani clan. Each recipe has a story behind it, and each chapter has tips from different sisters, reflecting the unique personalities of the latest generation of Trigiani women. Here are mainstay meals, featured in sections such as âThe Big Lifeâ and âThe Big Wow,â which include the chapters âPasta, or as We Called It, Maccheroniâ and âFood We Hated as Kids but Love to Serve Now.â Accessible to any cook, the recipes range from Chicken and Polenta, Zizi Maryâs Rice Soup, and Gnocchi to favorite desserts like Grandmomâs Buttermilk Cakeâand all the delectable dishes are geared toward bringing your family together. Written with Adriana Trigianiâs trademark humor and verve, this wonderful book will appeal to anyone who values the bonds that food, community, and cultural tradition can provide.
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Cooking with Patrick Clark
Charlie Trotter and more than fifty of America's most notable chefs memorialize their visionary colleague with great food. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember a true culinary pioneer.
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Cookoff: Recipe Fever in America
2004 IACP Award Nominee for Literary/Food Writing Category Competitive cooking isn't limited to The Iron Chef. All over America, amateur chefs cross spatulasat more than a thousand competitions covering numerous states and a pantry full of ingredients. Following a small group of contestants for a year on the contest circuit, journalist Amy Sutherland introduces us to well-known cookoff luminaries as well as some of the most bizarre cooks and recipes at local and national contests across the country--from the Great Garlic Cook-Off to the National Chicken and National Beef Cookoffs, from the World Champion Jmbalaya Cooking Contest to the Pillsbury Bake-Off, the Holy Grail of competitive cooking. When the fanatics gather--be they chiliheads or barbecue fiends--and hunker down at the hot plate, it can be a recipe for delight or disaster as attitudes get spicy and tempers flare. Bursting with humor, Cookoff is an entertaining and in-depth look at a quirky, cutthroatm and (sometimes) delicious world.
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Cookoff: Recipe Fever in America
New in Paper! Competitive cooking isn't limited to The Iron Chef. All over America, amateur chefs cross spatulasat more than a thousand competitions covering numerous states and a pantry full of ingredients. Following a small group of contestants for a year on the contest circuit, journalist Amy Sutherland introduces us to well-known cookoff luminaries as well as some of the most bizarre cooks and recipes at local and national contests across the country--from the Great Garlic Cook-Off to the National Chicken and National Beef Cookoffs, from the World Champion Jmbalaya Cooking Contest to the Pillsbury Bake-Off, the Holy Grail of competitive cooking. When the fanatics gather--be they chiliheads or barbecue fiends--and hunker down at the hot plate, it can be a recipe for delight or disaster as attitudes get spicy and tempers flare. Bursting with humor, Cookoff is an entertaining and in-depth look at a quirky, cutthroatm and (sometimes) delicious world.
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Cookout USA
For those in the United States, when the sun is out, the grill is on because everyone loves to get outdoors and eat. Whether it's a picnic, backyard barbecue, party by the pool, tailgate, clam bake, or wienie roast, people will find any excuse they can to chow down on summer favorites with friends and family. From South Carolina's BBQ Pork with Mustard Sauce to Spicy Grilled Chili-Lime Halibut from Alaska to Utah's sweet Cherry Cobbler cooked outside in a Dutch oven over the campfire, Cookout USA offers a classic recipe from each state of the union. Serve them with great sides like Mom's Potato Salad, New England Baked Beans, Perfect Picnic Cupcakes, and Citrus Iced Tea for the ultimate cross-country culinary adventure. Whether folks are grilling from the mountains to the prairies to the oceans, white with foam, this wholly enjoyable cookbookâillustrated with vintage travel brochures and nostalgic postcardsâhas covered all the territory. Grilling away across the good ol' USA has never tasted so good.
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Cornbread Book
2004 James Beard Award Nominee for Single Subject An obsessive cornbread baker and eater, Jeremy has created 50 original recipes for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers tips on choosing the right pan, as well as description of various kinds of cornmeal and their origins. From the ubiquitous yellow to the unusual varieties of blue, red, and white, Jeremy recommends the best ways to store and use these grains. Such useful information, coupled with Jeremy's sense of humor and writing style makes this not only a good cookbook, but also a fun read. Writes Jeremy, The first thing I am going to do with this book is make cornbread one word, once and for all. It deserves that much. After all, pancake is one word. So is doorknob. And telemarketer. Telemarketer! Though a few cookbooks and dictionaries use cornbread as a single word, they are a lonely minority. I won't be satisfied until Merriam-Webster takes note.
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Cornbread Nation 3
The stories, poems, and essays gathered in Cornbread Nation 3: Foods of the Mountain South were born along the winding roads of Appalachia, in the vales of the Ozarks, and in the flatlands beyond, where mountain people traveled in the hillbilly diaspora. Here, wisdom is gleaned in coal-mining camps, at roadside vegetable stands, at dinners on church grounds, and on shady front porches. In these tantalizing pieces, leather britches are set to dry in a classic rite, the sweetness of corn approaches the divine, a bean without strings brooks no flavor, and the arrival of autumn brings the heady scent of the ripe and secretive pawpaw. The volume's contributors include trailblazing writers from the past and present--Tony Earley, Michael McFee, Marilou Awiakta, Frank X. Walker, and Harriet Arnow--who demonstrate the power of connectedness among families and neighbors and remind us that earth's greatest treasures grow from well-tended seeds. As a special bonus, this edition of the Southern Foodways Alliance annual anthology contains lyrics to the Cornbread Nation anthem by acclaimed West Virginia singer/songwriter Tim O'Brien.
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Country Baking
The author mixes advice on equipment and storage, methods of packing and freezing and many other tips with 250 recipes for baked goods.
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Country Inn Cooking with Gail Greco
Good friends, bountiful feasts, and heirloom memories. This cookbook contains more than 200 recipes from some of the most creative and innovative chefs in America. These recipes reflect the personalities of the inns and their chefs.
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Country Music Cookbook
Country music and its stars have never been hotter and next to making music, and folks like Clint Black, Travis Tritt, Kathy Mattea, Trisha Yearwood and many others love to cook. Here are 100 of their personal recipes, with everything from Ol' Country Pumpkin Bread to Clint & Lisa's Guiltless Burritos and much more.
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Country Scrapple
Traditionally, scrapple is a mush made from pork products and cereal, which is then sliced and fried. It was originally developed to make use of leftovers from butchering, but today it is a regional favorite in Philadelphia, Pennsylvania Dutch Country, and, in varying forms and names, throughout the nation. Typically perceived as a breakfast staple at truck stops and regional family restaurants, scrapple, in reality, is a food of ancient origin with a long history of transition and adaptation. This book by internationally renowned food historian William Woys Weaver explores the European roots of the dish, from the ancient Celts to medieval Germany, and charts its course to the kitchens of nineteenth-century Pennsylvania. The author follows the spread of the dish to western Ohio, where the substitution of oatmeal makes it goetta, to rural Maryland, Virginia, and North Carolina, where cornmeal is used to make liver mush, and to Appalachia, where the concoction of meat or meat drippings with cereal becomes poor-do. Today, scrapple has even been embraced by New Wave cookery and can be found in upscale restaurants around the country with the pork replaced by lobster or black beans or arctic char. Traditional recipes are offered in their original forms, in addition to 20 recipes for the modern kitchen -- all tested by the author -- from traditional examples to recent variations using chicken, venison, and buffalo. These delightful dishes, accompanied by the quirky history presented in this book, demonstrate that despite the evidence of a growing homogenous culture, little pockets of regional identity continue to exist, flourish, and influence one another.
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Country Suppers
In the neighborly Vermont community supper tradition, 125 simple, hearty recipes & much country wisdom. Folk art illus.
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Cowboys and Cookouts
Here is a collection of pure fun--a book of beautiful black-and-white photographs, illustrations, old campfire sayings, songs, and even recipes that capture the romance of the fabled American Wild West. Readers who enjoy outdoor cookouts will relish this anthologyâs recipe for cowboy-style pork and beans, whether they prepare it over a campfire or on the kitchen range. A more ambitious recipe for red hot barbecue ribs comes with recommendations for serving with corn-on-the-cob, cornbread, and potato salad. The illustrations range from the nostalgic to the humorous. Typical is a photo of two cowboys on horseback who have nearly disappeared into the distance. The caption is a favorite cowboyâs maxim: âIf youâre ridinâ ahead of the herd, take a look back every now and then to make sure itâs still there.â
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Cowgirl Cuisine
Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots. In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path. Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and boldâwhole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbookâcowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest. From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle. In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsaâit's about following your dream. So saddle up and follow yours.
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Coyote Cafe's Cool Juice Drinks
From Santa Fe's Coyote Cafe - wildly colorful, easy to make and healthful punches, fruit drinks and cocktails.
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Coyote's Pantry
More great innovations: 125 recipes for salsas, chutneys, flavored oils, marinades, pasta sauces & more Color illus. 130 pgs. Hard
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Crab
Feast on the bounty of the Pacific Northwest, no matter where you live. Celebrated food writer and chef Cynthia Nims offers a tribute to Northwest crab--that sweet and tender meat craved by seafood lovers across the country. This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you canât find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.
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Creole Flavors
In Creole Flavors award-winning New Orleans chef Kevin Graham captures the vibrant tastes of the cuisine of southern Louisiana in 70 delicious recipes and presents them in a simple straightforward way.
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Cristina's of Sun Valley
Nestled in a charming European-style bistro, on a small street in the world-famous ski resort of Sun Valley, Cristina's Restaurant has been serving up seasonal and delicious fare for over eleven years. Cristina and her staff have been cooking and baking for customers that include locals, celebrities, politicians, CEOs and cosmopolitan travelers.
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Cross Creek Cookery
Back in Print! Marjorie Kinnan Rawlings' classic of traditional Southern recipes with delightful anecdotes & lore. Illus. 230 pgs. Paper
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Cuisine Of California
Back in Print! Diane Rossen Worthington combines time-honored techniques & ingredients available everywhere for ultimate freshness & flavor. Inspiring. 320 pgs. Paper
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Cuisine of California
Long considered the bible of California cuisine, Diane Rossen Worthington's classic cookbook is now reissued with an eye-catching new cover. With over 150,000 copies sold, The Cuisine of California remains as fresh and surprising, as simple and spirited as the cooking it extols. Appetizers such as Spicy Lemon Shrimp; soups such as luscious Fennel, Potato, and Leek; entrees such as herb-infused Roast Chicken Stuffed with Goat Cheese and Leeks; desserts such as a refreshing Strawberry Sorbetâhere are more than 200 recipes that are as at home on the family table as they are at a dinner party. Using time-honored techniques and unexpected (but accessible) ingredients, this beloved cookbook is a paragon of its class, bringing the delicious flavors of California into kitchens everywhere.
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Cuisine, Texas
Multi-ethnic feast replete with 375+ recipes drawn from every Texas ethnic group, from Native American and Mexican to Japanese and Vietnamese, from African and Greek to Dutch and Italian.
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Culinary Capital
Houston is this countryâs foremost restaurant city, leading the nation in number of restaurants and restaurant meals served per capita. There is found the signature multicultural mix of Deep Southern, Cajun, Creole, Mexican and Southwestern, to be sure--but do add Italian, Spanish, Greek and French; Middle Eastern; Chinese, Japanese, Vietnamese and Thai; Indian; Australian--you name it! And you will find it in Houston, the Port City, the Garden City, the Bayou City, our nationâs fourth largest. This title establishes Houston as the Culinary Capital, showcasing the heights and the breadth of its unique cuisine.
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Culinary New Mexico
Epicurean enchantment New Mexico style! New Mexican food is a guideline to the stateâs history, fusing the cooking of old Mexico, Spain, and the indigenous peoples into a cuisine particularly its own. As food-conscious travelers come to the Land of Enchantment, they seek out those mercados, carnicerÃas, and roadside stands where they can purchase New Mexico products. Organized by major cities, and by regions Highlights feast days, regional contacts, sources, and specialty stores Includes dining, bakeries, tortillerias, wineries, breweries, and much more.
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Culinary New Mexico
Culinary New Mexico
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D.K.'s Sushi Chronicles from Hawai'i
At Sansei Seafood Restaurant & Sushi Bar--a destination spot in Hawai'i for locals and tourists alike--Chef Dave D.K. Kodama's exciting culinary style wins rave reviews and attracts fans in ever-increasing numbers. In this collection of popular restaurant dishes, D.K. begins with a primer on making sushi at home, describing basic ingredients and techniques and presenting easy-to-follow instructions for combinations familiar and new. Small- and large-plate recipes follow, with award-winning favorites such as Mango and Crab Salad Hand Roll with Thai Vinaigrette, Japanese Calamari Salad, and Asian Rock Shrimp Cake with Ginger-Lime Chile Butter. A selection of sweet plates includes restaurant classics as well as timeless dessert recipes from D.K.'s mother. With recipes that are uniquely multicultural and wonderfully original, D.K.'s Sushi Chronicles from Hawai'i presents a fun, friendly, and very personal look at a brilliantly conceived facet of Hawai'i Regional Cuisine.
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Da Silvano Cookbook
While a lot of high-powered restaurants serve impressive, complicated food that results in beautiful, but not very practical, cookbooks, Da Silvano's food is known for its elegant simplicity. Infused with owner and chef Silvano Marchetto's engaging personality, this volume sparkles with pleasure that comes from making and eating fresh and delicious food. From the wonderfully simple Garlic Soup to the rich and always satisfying Osso Bucco alla Milanese, the 120 recipes make this an indispensable guide to the best Italian cuisine.
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Damon Lee Fowler's New Southern Baking
From the author of Classical Southern Cooking and Damon Lee Fowler's New Southern Kitchen comes a collection of more than 150 tempting recipes that celebrates the classic and contemporary baking traditions of the South. Feather-light biscuits, buttery poundcake, rich pecan pie, fragrant lemon squares--the flavors and aromas of baking have a timeless and incomparable appeal. Writer, teacher, and food historian Damon Lee Fowler is both steeped in the classic Southern cooking and involved in its evolution. His new collection brings home cooks the best of the Southern welcome table, with a modern twist. Every classic mainstay of Southern baking is brought to life here, from skillet-baked cornbread to velvet cakes. Each is infused with essential flavors that work just as well today as they did one hundred years ago, and Fowler also creates new interpretations of favorite recipes that are destined to become classics themselves. The tantalizing recipes include Savannah Cream Biscuits, Bourbon Pecan Squares, Gingered Apple-Pecan Sticky Buns, French Creole Baguettes, Brown Velvet Cake with Dark Fudge Frosting, and of course a mouthwatering selectin of pies, such as Marion's Key Lime Pie and Sweet Potato Custard Pie. An accomplished and engaging writer, Fowler incorporates personal reminiscences and a generous helping of cultural and historical perspective, as well as detailed suggestions and informative baking tips. New Southern Baking is a delightful cookbook that will be indispensable to bakers whether they're north or south of the Mason-Dixon line.
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Damon Lee Fowler's New Southern Kitchen
What so new about the new Southern Kitchen? It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160 mouthwatering, perfect-every-time recipes that take into account how we come by ingredients, the equipment we use to prepare them, and our more health-conscious way of living. The result is food that honors the spirit, the history, and especially the taste of the classic Southern table. Southern cooking, as most people think of it, doesn't exist. After all, there are as many ways to make real corn bread, gumbo, or fried chicken as there are cooks. So instead of dwelling on hidebound notions of authenticity, Fowler focuses on the essence of great Southern food, combining traditional ingredients in fresh ways and finding nuances of flavor and texture that may have been overlooked before. This is an unapologetically opinionated and singular book, both colored by the tastes of the author's palate, upbringing, and experiences, and connected to every cook who has ever and will ever step into a kitchen with a Southern idea of flavor in mind. In these pages you won't find nouveau Southern dishes that simply add cilantro or jalapeño peppers. You will find Pecan-Crusted Goat Cheese with Warm Peach Chutney, combining the best of old and new Southern elements. Pan-Broiled Pork Tenderloins with Caramelized Onions honors the Southern passion for pig but uses a lean cut of meat. Asparagus Shortcake and Shrimp and Green Tomato Gumbo put a savory twist on old favorites. Pound Cake Sandwiches, made with Bourbon Pound Cake; Orange-Praline Trifle; and Sweet Potato Ice Cream are all soul-satisfying endings to any meal. With suggested menus and resources for finding the best Southern ingredients, Damon Lee Fowler's New Southern Kitchen is sure to become a contemporary classic and an essential volume in every cookbook library, whether north or south of the Mason-Dixon line.
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Daniel Orr Real Food
Chef at N.Y.'s La Grenouille presents practical, beautiful guide to healthy, informal cooking and entertaining. Wine tips.
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David Burke's New American Classics
From one of America's most innovative and accomplished chefs, a hugely original cookbook for everyday meals and entertaining. Over the course of his stellar career, David Burke--executive chef and co-owner of David Burke and Donatella in New York--has created the most imaginative and delicious updates of classic American cuisine. Now he makes it easy for the home cook to perfect the classics and then move on to more elaborate contemporary dishes. In addition, he includes Second-Day Dishes-- glorious leftovers employing many of the same ingredients as the originals. Here's how it works: classic Shrimp Scampi leads to contemporary Sauteed Shrimp with Spinach Lasagna Roll and Crisp Spinach, which can be transformed finally into the second-day Shrimp Fried Rice and Sausage. Chef's Salad Bowl is updated into Chef's Salad Bruschetta for the second day. New York Cheesecake leads to Grand Marnier Cheesecake Souffles, which gives rise, on the second day, to Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch and dinner--117 delectable recipes (including Titanic Toast, Oh My Cod!, Chocolate Chip UFOs, and many more of Burke's signature whimsical creations)--an irresistible cookbook.
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Dean Fearing's Southwest Cuisine
Dean Fearing, executive chef of The Mansion on Turtle Creek's award- winning restaurant in Dallas, has created a bold and dramatic new cuisine that combines the foods and cooking techniques of Mexico, Asia, and the American South.
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Deen Brothers Cookbook
Savor Jamie and Bobby's tastiest food finds from across the country. You've seen the Deen brothers, Jamie and Bobbie, on their Food Network show Road Tasted. You've heard about them from their beloved mom, cookbook author and Food Network Host Paula Dean. Now, take a vicarious road trip with these good-old-boy charmers and learn how to make their tastiest regional recipes yourself. More than a cookbook, this is a slice of life, packed with more than 100 fabulous recipes inspired by foods Jamie and Bobby have tasted during their travels, plus inspiring color photos, snapshots of the brothers âon the road,â and personal stories about growing up in the South. The stars of the new prime time Food Network show Road Tasted, Jamie and Bobby Deen know great regional food inside and out-and their much-anticipated first cookbook delivers just what their fans are hungry for: the best recipes inspired by their tastiest discoveries on the road and personal stories of the people who make and serve some of the fabulous foods they encountered on their journey. Born in Georgia, Jamie and Bobby are the sons of famous Food Network host and best-selling cookbook author Paula Deen. The boys got their start in the food business back in 1989 when their mom hired them to deliver sandwiches. The three Deens joined forces to open a restaurant in Savannah, The Lady and Sons, which led to Paula's cookbook series and popular Food Network show. These two good-old-boy charmers are frequent guests on Paula's Home Cooking and beloved by Food Network audiences. Writer Melissa Clark from Brooklyn has spent her entire professional life associated with food. Her work appears in The New York Times, Food & Wine, Travel & Leisure, and Real Simple. She has also collaborated on 17 cookbooks, one of which received both a James Beard award and the Julia Child Cookbook award in 2000.
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Deep South Parties
Southern cooks are known as some of the best, most welcoming hosts in the world, setting out spreads filled with hearty, homey, and heavenly fare, enough to feed an army. And no Southerner knows how to entertain better than Robert St. John, chef, food columnist, and bon vivant extraordinaire. In his new cookbook, Deep South Parties, he puts his own twist on cooking for a crowd, showing readers which recipes work best for which occasions, how to entertain large groups with ease, how to throw the liveliest holiday parties in town, and much more. With recipes like Sweet Potato Nachos with Boursin, Pecans, and Roasted Red Pepper; Yellowfin Tuna Tartar with Avocado Relish and Wonton Chips; Crabmeat Won Tons with Sweet Chili Pepper Sauce; and Bourbon Pecan Truffles, this is entertaining with a Southern flair, sure to please crowds from coast to coast.
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Deep South Staples
A lively cookbook for Southerners who wish to recapture the tastes, smells, and memories of their youth -- and for fans of Southern cooking everywhere. Food in the South is a religion. Yet the problem with a lot of Southern cooking is the ever-present can of cream of mushroom soup. In this lively, humorous cookbook, Robert St. John shows Southerners (and all fans of the cuisine) how to indulge in the ideas and tastes that inspired Southern cooking, without resorting to ingredients like that canned soup in the recipe. The classic dishes are all here; they just taste better! Sections include cocktail party fare, funeral food, breakfasts, salads and soups, summer suppers, cakes, vegetables, chitlins, desserts, sides, and much more. Recipes include Buttermilk Chicken, Pecan Crusted Redfish, Fried Catfish, Cajun Popcorn, Corn Fritters, and lots of other Southern classics.
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Delicious Amish Recipes
A leading expert on Amish life and cooking traditions selects choice recipes which are favorites among these people, known for their plentifully spread tables. Delectable and bursting with flavor! Amish families gather around their long kitchen tables for three meals together every day. It may be routine, but the food they enjoy is beyond the ordinary. Recipes include: Cracker Pudding, Fresh Meadow Tea, Potato Rolls, Baked Corn, Chicken Roast, Shoofly Pie, Whoopie Pies and many, many more tasty favorite, all easy to prepare.
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Delights & Prejudices
James Beard relates the development of his own palate & offers favorite recipes.
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Delights & Prejudices
James Beard's moves from his Portland, Oregon childhood through the world's restaurants to his unique career via 150 recipes.
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Delilah's Everyday Soul
Tradition meets the 21st century in this hip and colorful cookbook that shows that Soul Food doesnât have to be country food. In Delilahâs Everyday Soul, chef Delilah Winder shares the Southern-inspired recipes that helped earn her the devotion of many, including televisionâs Oprah Winfrey, the NFLâs Donovan McNabb, and musicâs Patti LaBelle. Sharing more than 100 of her favorite recipes and the stories behind them, Delilah reaches back to her roots and forward to future generations of soul food lovers with her fun, eclectic recipes. For Delilah, Southern food comes from the heart and touches the soul. The recipes in Delilah's Everyday Soul are arranged by occasion and accented with special memories, tips, and suggestions for preparing and serving. They feature traditional soul food like Delilahâs delectable fried chicken and strawberry lemonade, and also include more modern renditions of the fare, plus alternative ingredients for those who want to try healthier versions of the spectacular recipes. Nothing soothes the soul and brings people together like good food, lovingly prepared.
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Dessert Circus at Home
Celebrated Pastry Chef Jacques Torres specially designed his new dessert cookbook for the home cook. Torres makes mouthwatering desserts, from the traditional to the whimsical, fun and easy, with recipes that appeal to child and adult alike.`
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Desserts
More the 60 Northern California Vineyards, from the very large and vary famous to the small boutique wineries, have contributed elegant recipes to this series of wine country cookbooks. Cabernet Truffles, Lemon Panna Cotta, Strawberries au Gratin. (Series)
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Desserts by Nancy Silverton
Back in Print! This Jessica's Biscuit exclusive has been a classic since its inception in 1986. Over 200 elegant, mouth-watering desserts from the former pastry chef of California's famous Spago restaurant can be created by following Nancy's precise, step-by-step instructions. A hybrid between French- and American-style desserts, these recipes are the result of years of perfectionism.
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Dict Of Healthy Food Terms
BENNETT & VANVYNCH
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Dictionary of American Food and Drink
Sale! Revised. Comprehensive: 2,000 definitions and descriptions of classic American dishes, plus 500 recipes spanning 300 years.
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Dining at Monticello
Take a seat at Jefferson's table. According to Patrick Henry, among Thomas Jefferson's flaws was the manner in which he has abjured his native victuals in favor of French cuisine. While Jefferson's years in Paris enhanced his fondness for French food, the offerings at Monticello incorporated Continental cuisine with more common Virginian fare, yielding a celebrated blend of cultures and traditions. Dining at Monticello combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table. Ten introductory essays by Monticello scholars and other experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe to the recently revealed kitchen restoration and the African Americans who participated in this rich food culture at every stage. Following these essays are 75 recipes found in the family manuscripts, some written in Jefferson's own hand. Updated by Damon Lee Fowler, the recipes are both authentic to the period and accessible to today's home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity.
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Dining by Rail
History of America's golden age of railway cuisine offers 325 sumptuous (yet amazingly fast and easy) recipes.
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Dining by Rail
History of America's golden age of railway cuisine offers 325 sumptuous (yet amazingly fast and easy) recipes.
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Discovering Korean Cuisine
A step-by-step guide to re-creating healthy, delicious, Korean-style dinners, this book unlocks the mysteries behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angelesâ most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi, bulgogi (marinated beef), mu-saengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such as jjim-dak (vegetable chicken stew), hobak-juk (squash porridge), and jjam-bong (spicy noodle soup with seafood). Besides the typical listing of ingredients and instructions, each recipe contains a progression of photographs illustrating various stages of preparation along with the completed dish. A handy introductory section visually identifies common ingredients and details how to complete the basicsâcleaning, peeling, dicing, slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find contact information and a map of their locations in the back of the book.
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Dishes from the Wild Horse Desert
A rich collection of heirloom recipes and evocative copy convey the Norteno culture of southern Texas, which derives from the cooking of northern Mexico. Given the arid land and the great ranches that grew in the desert (the author's family has lived on the same ranch for over 200 years), the food is rich with meat barbecues, chile-spiced stews, rice and bean dishes.
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Dishing Up Maine
From the Atlantic Ocean to well-tended organic farms, Maineâs landscape offers some of the countryâs best raw materials for rustic, hearty cuisine. To the natural bounty, add the independent spirit and quiet humor of the people, and itâs apparent why chefs, farmers, fishermen, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in all the food they produce. Food writer Brooke Dojny counts herself among those who love the cooking of Maine--the flavors, the oddities, the quirks, the people, the lore, and the language. Join her on a delicious journey through the foodways of one of our most diverse culinary regions, where tried-and-true flavors and innovative creations live comfortably together on home dinner plates and restaurant menus. In Maine, where the craggy coastline is so much a part of the stateâs image, thereâs no getting away from seafood. Both shellfish and fin-fish are enjoyed year-round. Lobster stews, salads, and pies; steamed mussels and fried clams; oven-roasted cod and seared halibut are just a few of the traditional fish dishes, so simple to make at home, that are represented here. Dojnyâs love for the local produce finds its way into warming soups, bright side dishes, and entrées that pair native produce with fish and meats. And yes, Maineâs growing season is short, but the people are resourceful. Pickled and preserved vegetables, along with salted and smoked fish and dried beans nourish throughout the winter months. Dojnyâs tribute to the food of her adopted home boasts 165 recipes in all, including a few dozen from some of Maineâs most accomplished chefs, and a sweet nod to those famous wild blueberries, in pancakes, muffins, pies, scones, and other baked goods. Local stories and food lore, historical facts and literary quotes, and a travelerâs guide to hidden road food gems makethis the ultimate food-loverâs guide to the salty personality of Maine cuisine.
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Dishing with Kathy Casey
With her signature flair, the beloved culinary personality offers up more than 100 delectable recipes in her new cookbook. She balances original ideas with updated classics. Each recipe is highlighted with insider chef's tricks to impress guests, and special menus provide creative approaches to traditional occasions.
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Dominique's Fresh Flavors
Dominique Macquet explores exotic culinary frontiers with the expertise and grounding of a classically trained French chef. Cooking with Latitude is how he describes both the poetic license he takes with traditional food and his culinary palate's tropical accents, which are garnered from his travels. The result is a stunning cuisine, at once local and global, surprising and familiarâand simply delicious!
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Donuts : An American Passion
A charming and clever slice of Americana perfect for any foodie, donut lover, or lover of American folklore. Acclaimed food writer and cultural historian John T. Edge concludes his delicious four-book series on iconic American food with a sugary, bite-size volume that's history you can eat. In Donuts he crosses the country sampling native cuisine at every diner, dive, and donut cart to introduce people and foods that make up the crazy quilt of America. And he encourages our sweet-tooth cravings and satisfies our hunger for gastronomical history through witty storytelling and recipes sprinkled throughout. The result is pure laugh-out-loud fun.
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Dooky Chase Cookbook
Rich in tradition, Dooky Chase Restaurant is a New Orleans landmark widely recognized for its fine creole food. As the unquestionable authority in the Dooky Chase kitchen, Leah Chase offers a collection of delectable recipes from both the restaurant menu and her personal files that have delighted patrons and friends for decades. 200 tasty recipes.
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Douglas Rodriguez's Latin Flavors on the Grill
Fire up the grill and get ready to mambo! Tired of the same olâ marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over 20 Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. True to Rodriguezâs reputation for inventive Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of the grill. Recipes range from seafood, meat, game, and poultry entrées to desserts and drinks (after all, tending the grill is so much more fun with a tropical drink in hand!).
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Down-Home Wholesome
Food that's good for your body and soul. Savory chicken pot pie. Creamy macaroni and cheese. Strawberry shortcake and peach cobbler. These tempting foods are usually high in fat and cholesterol, but the author reinvents the cuisine without sacrificing a bit a taste. Sprinkled with a dash of history and a pinch of humor, and the author's reminiscences of three generations of cooks, this innovative cookbook highlights regional cuisines of the American South.
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Dungeness Crabs & Blackberry Cobblers
Full Northwest food story woven from lore, history, geography, personal reminiscences & 212 recipes, old & new. Photos. 330 pgs. Paper
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Dupree's Great Meals For Busy Days
170+ delicious recipes from TV series.
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Durgin-Park Cookbook
No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread. Few restaurants can claim a tradition as long and entrenched as Durgin-Park. Founded in 1827, it has had only four owners. Chef Tom Ryan has worked there for 40 years and leaned how to cook the Durgin-Park way. Many of the legendary waitresses who display an attitude towards the customers have worked at Durgin-Park for their entire careers. Franklin Roosevelt ate there when he went to Harvard, Calvin Coolidge was a regular, and Teddy Roosevelt satisfied his hearty appetite there, as did his sons. The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood Cookbook series is sure to be a favorite with people in New England and throughout the country.
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Early American Cookery
Sarah Hale's delightful early Victorian cookbook, with intro by Jan Longone. Was The Good Housekeeper (1841).
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Early American Herb Recipes
This fascinating book provides a wealth of information on the many and varied uses of herbs by American homemakers primarily during the 18th and 19th centuries. Over 500 authentic recipes are given exactly as they appeared in their original sources, dating from ca. 1390 to 1927. The recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Supplementing the text are more than 100 fine 19th-century engravings of herbs.
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Easy Exotic
From the worldly travels of international model Padma Lakshmi comes a collection of low-fat recipes for the active woman.
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Eat, Drink, and Be Kinky
When Richard Kinky Big Dick Friedman was only a little Kinky, growing into his Texas jeans and ten-gallon hat, he had two choices at mealtime -- take it or leave it. But the years have been kind to the Kinkster, and thanks to a successful career first as a singer/songwriter and more recently a bestselling author, Kinky has become a connoisseur of good wine, good food, and the best cigars (that he still prefers bad women just goes to show that some things never change). With a choice from a full menu of everything from appetizers and soups to desserts and libations, the reader is invited to indulge in the best of Kinky cuisine
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Eating In America
Erudite, witty, marvelously readable history of American food and eating customs from earliest explorers to the present. Not a cookbook.
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Eating Meat & Staying Healthy
Eating Meat and Staying Healthy is the first cookbook to realize the true healthfood potential of meat--still the top choice of most families for at least the main meal of the day. Over 100 recipes for all types of meat, poultry, and game. Over 75 photos, many in full color...The whole range of low-fat or no-fat cooking techniques.
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Eating Napa & Sonoma,
Eating Napa & Sonoma is a complete guide to the places foodies love best: cheese makers, chocolatiers, wineries, olive oil presses, organic farms, cooking classes, herb farms, sausage makers, food and wine museums, orchards, specialty shops, ethnic grocery stores and neighborhoods, farmers markets, small specialty food producers of all sorts, and outstanding restaurants where chefs are passionate about using the freshest locally grown ingredients. If it is related to locally grown or locally produced food, this book will lead readers to it. A bonus section includes local food sites in San Francisco and the Bay Area.
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Eating New Orleans
This guide to the city's legendary restaurant scene, distinctive food culture, and renowned barrooms includes more than 100 restaurant entries that take readers to the eateries where authentic Louisiana cuisine lives and breathesâfrom the French Quarter's white-linen Creole institutions to the funky family-owned joints that locals call home. Equal parts travel book and food guide, food writer Pableaux Johnson provides plenty of tips for the hungry traveler, guiding them to both the culinary hot spots and to lesser-known neighborhoods. Maps and browser-friendly lists provide valuable context, while short features explain the city's distinctive specialty dishes, native ingredients, and signature celebrations (Mardi Gras and JazzFest to name only two). Eating New Orleans also tells the story of rustic Cajun cuisine and the influence of this distinctive âbayou country foodâ on New Orleans's temples of high cuisine, and includes a quick side trip to the cradle of Cajun cuisineâthe coastal marshes and broad prairies of Acadian Louisiana.
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El Farol : Tapas and Spanish Cuisine
At the El Farol restaurant in Santa Fe, New Mexico, a collection of delectable ingredients-smoked paprika, saffron, spicy chipotle chiles and piquillo peppers, capers and caperberries, and a variety of Spanish cheeses-gather for a celebration of Spanish flavor. Best known for their creative tapas menu, El Farol revolutionized dining in Santa Fe and New Mexico with such tapas as Pollo Curry, a simple cold chicken salad that is too good to ever remove from the menu; and Gambas al Ajillo, sautéed garlic shrimp with lime and madiera. Executive Chef James Campbell Caruso presents award-winning traditional and contemporary Spanish cuisine in a colorful medley of recipes from his menu, including soups and stews, hot and cold tapas, 14 main courses, desserts, and an exclusive section on wine. Featuring over 120 recipes, El Farol: Tapas and Spanish Cuisine, blends the rich and diverse cultural traditions of New Mexico with bold and interesting flavors. This unique collection presents Mediterranean and Spanish cooking influenced by a variety of lively Latin American dishes. The tapas menu is ever-changing, bold, and energetic, according to the Dallas Morning News. The chef's Lobster-Chorizo Canneloni was voted Best Appetizer in the 2000 Taste of Santa Fe. James Campbell Caruso lives in Santa Fe, where he is the Executive Chef at El Farol, a chef and instructor at the Santa Fe School of Cooking, and the author of many articles on cooking and restaurant culture.
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El Paso Chile Co Chiles
KERR
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El Paso Chile Co's Burning Desires
Salsa and smoke from the Rio Grande. 160+ recipes for the heat of the grill, smoker and chiles.
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El Paso Chile Company's Sizzlin' Suppers
Everybody knows that everything's bigger in Texas -- appetites included. But you don't have to be from the Lone Star State to have a smoldering passion for chile peppers, a predilection for grilling, or a hunger for the bold, fiery flavors of the Southwest. Hot on the trail of his two bestsellers, Texas Border Cookbook and Burning Desires, W. Park Kerr's Sizzlin' Suppers is a mouthwatering collection of smoky, spicy recipes inspired by the borderland and beyond. And Kerr, a native Texan and owner of the El Paso Chile Company, certainly knows the territory. His hearty, flavorful dishes beg you to lick your fingers and ask for seconds -- and don't require a lot of exotic ingredients or complicated techniques to prepare.More than 100 recipes are organized by chapters that tackle the subject of supper one course at a time.It doesn't matter whether you're preparing a big get-together or just Monday night's dinner--as long as you love to eat, The El Paso Chile Company's Sizzlin' Suppers can show you how to create suppers worth coming home for.
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Elegant Comfort Food from the Dorset Inn
Here is New England inn cooking at its very best--all the comfort of home cooking endowed with the creativity and elegance of Sissy Hicksâ Dorset Inn. âWe see Sissy Hicks as the Alice Waters of Vermont,â says Michael Sternâ--relying on local farmers and greengrocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising... This cookbook is one that cooks will turn to for ideas for Sunday dinners, companyâs-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning. And it will be a book that readers will want to curl up with by the fire on a winterâs evening.â The Dorset Inn, a special-occasion extraordinarily romantic restaurant, is a destination for those who go through southern Vermont to ski and sightsee. People honeymoon here, have anniversary meals here, and come to the Dorset Inn to get away from it all. The Dorset Inn is a place rich with historical association with the very beginnings of America and American cooking. It was on the Dorset Village Green that the Green Mountain Boys prepared for battle in the Revolutionary War and just down the road is Arlington, where Norman Rockwell created his most beloved paintings. Elegant Comfort Food from the Dorset Inn not only celebrates the history of the inn and the spirit of America found in New England. It also is a practical cookbook containing recipes founded on a tradition of hearty portions, clarity of flavors, and transformation of leftovers into glorious meals, but refined and elevated.
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Elegant Entrees
This delightful cookbook focuses on the singular attraction in every meal across the globe: the main course.
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Emeril's New New Orleans Cooking
Dynamic Beard Best Chef Award winner fuses the best of Creole cooking and American regional cuisines.
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Emeril's TV Dinners
Emeril Lagasse kicks it up a notch with 150 exciting, bold and original recipes from Food Network's Emeril Live and Essence of Emeril.
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Encarnación's Kitchen: Mexican Recipes
In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnacion Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero espanol (The Spanish Cook), Encarnacion's Kitchenis the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food--Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here--a mixture of Basque, Spanish, and Mexican--many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled huevos hipocritas), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.
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Entertaining in the Northwest Style,
This colorful cookbook captures the contemporary Northwest lifestyle with an array of thematic menus: sophisticated beach picnics, a spring meal to celebrate the return of the salmon, brunch aboard the cabin cruiser (just as delectable on land). Greg Atkinsonâs uninhibited love of life and food shine through as he describes high tea in the garden or a dinner that draws luscious offerings from the Pike Place Market. The fourteen menus capture the very essence of the statement: life is good. And how can it not be with fresh Kumomoto oysters from Puget Sound, or Copper River salmon from Alaska, or herbed and grilled leg of lamb? Each special menu consists of five to seven recipes that, served together, comprise a memorable culinary event. For example, Atkinson's menu for a romantic summer dinner includes Matisse Bread or Fougasse, Three Shellfish with Three Citrus Fruits, Provençale Chicken with Tomato and Orange, and Chocolate Marquis with Saffron Cream.
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Epitaph For A Peach (paper)
MASUMOTO
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Esalen Cookbook
The world-renowned Esalen Institute, located on the cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where people can contemplate, think, and discover. At the heart of Esalen is its kitchen, where food is made daily from the organic farm on its grounds. The Esalen Cookbook was many years in the making and has finally arrived! Filled with beautiful photographs, this cookbook features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients-food made to satisfy the soul as well as the stomach. It also includes cooking tips, instructions on making many of the recipes into vegetarian versions, and even some of the history and lore of Esalen itself. Beautifully designed pages with easy-to-follow instructions offer recipes that will delight newcomers to Esalen and veterans alike. In these pages, you'll find such as favorites as Artichoke, Yam and Blue Cheese Scones, Moroccan Lamb Stew, Pecan-Encrusted Chicken, Orange Essence Raisin Bread, Sponges of Love Pancakes, Esalen Granola, and Grandma's German Goulash. It's a taste of the utopia of Esalen in your very own kitchen!
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Ethnic Chicago Cookbook
Irresistible recipes inspired by traditional foodways of Africa, Asia, Latin America & Europe, from Chicago Tribune's famed Good Eating section. Nutrition Counts.
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Ethnic Vegetarian
150 deliciously diverse, culturally based recipes and the history and lore behind them. The Ethnic Vegetarian opens with three chapters explaining how to adopt an ethnic vegetarian lifestyle, ideas for creating an ethnic vegetarian-friendly kitchen, and basic techniques for cooking in this manner. Next come the wonderfully inventive recipes--from Moroccan Zucchini Pancakes and Senegalese Tofu to an eggplant-based Congo Moambe--all organized by ethnic cuisine: African, Afro-Caribbean, Native American, Creole, Slavery and Southern, and Modern. More than just recipes, the book also weaves traditions and lore surrounding African-American cookery with the author's own personal memories, experiences, and family history. Her warm and inviting style beckons readers of any ethnic background to explore the homespun authenticity of her recipes and tales and to conclude, with her, that African-inspired vegetarian dishes are as much a part of the American culinary table as apple pie.
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Eula Mae's Cajun Kitchen
Cajun cooking is the country cooking of Louisiana, the spicy intersection of French, African, and Caribbean culinary traditions. One of the world's best-loved regional cuisines, it was developed by descendants of Acadians who were driven south from Nova Scotia in the 1700s because of their religion. Eula Mae Doré has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco Brand Pepper Sauce, for more than half a century. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking. Eula Mae's Cajun Kitchen is organized into menus reflecting the rhythm of life on Avery Island, such as Mardi Gras, The Trapper's Camp, A Spring Luncheon, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island. Eula Mae Doré has lived and worked on Avery Island, Louisiana, since 1949, first managing the Tabasco Company Commissary and now, retired, cooking for special personal and press events for the McIlhenny family. Marcelle R. Bienvenu is the co-author with Emeril Lagasse of four books, including Louisiana Real & Rustic, and the author of three books. She writes the weekly Cooking Creole column in the New Orleans Times-Picayune and lives in St. Martinville, Louisiana.
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Evening Food
Christopher Kump's companion volume to Cafe Beaujolais and Morning Food shines with stories from unique culinary life and 100 irresistible recipes from famed Mendocino, CA restaurant.
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Everybody Loves Meatloaf
New! Barnard. 100+ surefire, practical recipes for meat, poultry, fish & vegetarian loaves & fixings. 176 pgs. Paper
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Everyday Greens
2004 James Beard Award Nominee for Healthy Focus & Vegetarian For more than 20 years, San Francisco's greens Restaurant has been at the forefront of vegetarian cooking in America. Through endlessly inventive, ever-changing menus and bestselling cookbooks, Greens introduced a sophisticated, meatless cuisine packed with transcendent, satisfying flavor. This was revolutionary cooking--healthy, elegant food that was to change forever the way Americans felt about eating their vegetables. The most home-cook-friendly Greens cookbook to date, Everyday Greens achieves the same high level of flavor and creativity with simpler, quicker, everyday methods and techniques. Here are main-dish salads, casseroles, vegetables on the grill, soups, stews, pastas and risottos, pizza, griddle cakes and crepes, tortillas and tarts, beans, stir fries and spring rolls, tofu scrambles, warm beans and grains, sandwiches, salsas, pickles, pastries, and desserts. Beyond recipes, Everyday Greens includes and insider's guide to shopping for the freshest ingredients whether at the mega-grocery store or the local farmers' market; Greens to Go, a section of transportable vegetarian fare for picnics or a hike; news on exciting new ingredients coming into the American marketplace; and a primer on the kitchen garden and cooking with wild greens. With an estimated thirty million Americans now eating vegetarian and many more searching for ways to add healthy foods to family meals, Everyday Greens is a must-have for every cook looking to capture the Green's magic at home.
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Fading Feast
In the 1980s and â90s, Sokolov criss-crossed America searching for traditional regional cuisines and returned with a bounty of recipes that few at the time seemed eager to preserve. The resulting essays (eleven of them new to this edition) record our native culinary wisdom with panache and gusto.
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Family Collection Cookbook
With something to suit every occasion and please every palate, this collection serves up more than 400 family-size, family-tested recipes. Twelve big chapters give you home-style main dishes, appetizers, sides, desserts, and much more. Throughout, you'll also find heaping helpings of practical kitchen wisdom, charming slice-of-life anecdotes, and thought-provoking quotes on the very meaning of the word 'family from home cooks.
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Family Recipes from Rosedown and Catalpa Plantations
Jumbles and puffs, monkey pudding, Dixie biscuits, pond lily salad, lightning cake, and foolish pie are just a few of the delightful names of dishes included in this collection, alongside more familiar foods such as crackling corn bread, lobster croquettes, celery soup, potato pies, and bread pudding. Found by researchers exploring the attic at Catalpa plantation, these âreceiptsâ date back to 1870. When Daniel and Martha Turnbull began in 1820 to build an estate that would eventually encompass seven plantations, they could not have known that for more than 120 years, their family would continue to live, thrive, and enjoy good food at Rosedown. Two of the Turnbullsâ grandchildren married into the Fort family of Catalpa Plantation, thus joining these distinguished families together. Nearly three hundred recipes originating from English and Scottish relatives, slave cooks, and neighbors in West Feliciana Parish are included here, preceded by a brief history of plantation life and plantation cooking in the antebellum South, as well as firsthand memories of Rosedown. These recipes are used in the present-day Rosedown Plantation kitchen demonstrations.
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Famous Dutch Kitchen Restaurant Cookbook
Part diner, part family-style restaurant, the Famous Dutch Kitchen Restaurant in Frackville, Pennsylvania, north of Lancaster County, serves up some of the best food in this popular tourist area visited by more than five million people each year. Feast on turkey pot pie, ham and cabbage casserole, and delicious vegetables. The cornbread is moist, flavorful, and nearly as sweet as cake. And top it all off with shoofly pie or the Famous Dutch Kitchenâs signature Atomic Banana Split. Pennsylvania Dutch Country is a land of rolling farmlands dotted with one-room schoolhouses where you will encounter horse-drawn buggies, beautiful quilts, and industrious âPlain People.â The Famous Dutch Kitchen Restaurant is the seventh restaurant to be chosen by authors Jane and Michael Stern for their Roadfood cookbook series which celebrates the finest regional restaurants in the United States.
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Farallon
Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative 'coastal cuisine rave reviews. Now, executive chef and co-owner Mark Franz has complied the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails. This handsome volumeâas stunning as the restaurant itselfâis packed with tips from the chef, techniques to simplify recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.
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Farm Aid : A Song for America
FOreword by Willie Neslon. A celebration of Farm Aid's 20th anniversary--a beautifully designed treasure documenting the struggles and contributions of family farmers in America and the more than 200 American artists who have played on the Farm Aid stage. When Willie Nelson organized the first Farm Aid concert in 1985, he hoped it would be a one-time event that would ensure the continued survival of the national treasure upon which our country was founded: the independent family farmer. But two decades later, the nation is still losing an average of 330 family farms per week. And the annual Farm Aid concert, which has helped to raise more than 26 million to keep family farmers on their land, is now the longest running benefit concert in history. To commemorate this landmark and to call renewed attention to the importance of where, how, and by whom our food is produced, Farm Aid has put together this volume. Essays, interviews, poems, song lyrics, and fictional excerpts mix with more than 200 color and black-and-white photographs, including shots of farmland and farmers, as well as never-before-seen pictures of Farm Aid performers, from the late Johnny Cash and Roy Orbison to Bob Dylan and Bonnie Raitt. Among the many contributors are writers Eric Schlosser and Howard Zinn; performers Steve Earle and Emmylou Harris; photographers Paul Natkin and Ebet Roberts; and Farm Aid board members Neil Young, Dave Matthews, John Mellencamp, and Willie Nelson.
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Farm Journal's Great Home Cooking In America
Great Value! Heirloom recipes covering all the great diversity & flavor of our regional & ethnic specialties.
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Farms and Foods of the Garden State
The second in Hippocrene's line of state cookbooks, Farms and Foods of the Garden State: A New Jersey Cookbook, is a comprehensive look at the incredibly diverse and bountiful state of New Jersey. Brian Yarvin captures the essence of the Garden State by profiling some of its most interesting farms, including a vineyard, a buffalo ranch, and a trout hatchery. More than 100 simple, easy-to-follow recipes feature products from the profiled farms, making the the direct, but often overlooked connection between farmers and cooks. Recipes, such as Chicken VIndaloo, Italian-Style Stewed Peppers, and Portuguese Kale Soup also reflect New Jersey's ethnic diversity. An ingredients glossary and a shopping guide are also included.
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Favorite Recipes from Quilters
More than 900 favorite recipes from quilters across North America! Ham Loaf and Peach Stuffed Chicken Breasts, Sourdough Dinner Rolls and Oatmeal Brownies, Beef Lentil Salad, Baked Onion Soup and Fudge Pie--all are part of this wonderful collection mirroring the lives of quilters far and wide. Many quilters enjoy cooking as much as quilting. Other quilters develop recipes and invent shortcuts to decrease food preparation time, so they can spend more time at their quilt frames and sewing machines. This easy-to-use cookbook is packed with their simple and elegant recipes. Also includes more than 100 anecdotes about cooking and quilting from these remarkable people.
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Favorite Recipes from Quilters
More than 900 favorite recipes from quilters across North America! Ham Loaf and Peach Stuffed Chicken Breasts, Sourdough Dinner Rolls and Oatmeal Brownies, Beef Lentil Salad, Baked Onion Soup and Fudge Pieall are part of this wonderful collection mirroring the lives of quilters far and wide. Many quilters enjoy cooking as much as quilting. Other quilters develop recipes and invent shortcuts to decrease food preparation time, so they can spend more time at their quilt frames and sewing machines. This easy-to-use cookbook is packed with their simple and elegant recipes. Also includes more than 100 anecdotes about cooking and quilting from these remarkable people.
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Favorite Recipes with Herbs
Delightful collection of recipes from home cooks, herb growers, bakers and more. Practical index by herbs used. Hundreds of easy-to-use recipes. Includes the 14 most commonly grown herbs, as well as tips for gardening and storing.
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