The James Beard Foundation, housed in the late culinary master's home in New York's Greenwich Village, has become the center of American cuisine through its in-house dinners, awards, and generosity to young chefs. Any book by James Beard is an absolute essential to a serious cook's library. Still in print you will find Beard on Bread, James Beard's American Cookery, James Beard's New Fish Cookery, and James Beard's Menus for Entertaining. But don't pass by any out-of-print book you can find (either through our search or your own) written by or coauthored by James Beard.

    "She's taken a piece of the culinary world and made herself its queen."-- "New York"

    It has been listed by USA Today as one of the top five regional cookbooks in the United States. One of the most comprehensive cookbooks found anywhere, containing triple-tested recipes from Louisiana's legendary kitchens. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Enjoy classic and popular Heart of Dixie recipes. The League's favorites are noted with a cotton boll. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Now, with this revised edition, the popular restaurateur has made this classic handbook even more useful. All the newest mixed-drink creations have been added, the passe concoctions have been dropped, and many recipes have been modernized and streamlined. Here are all the classics -- Martinis, Manhattans, Gimlets, Daiquiris -- 143 exotic Trader Vic specials, and some 1,000 more, including entire chapters on punches, hot drinks, wine cups and other specialties. There's even a collection of tasty non-alcoholic drinks. The all-new illustrations include a comprehensive guide to glasses and other barware. And, of course, the book is filled with the Trader's amusing anecdotes and sensible advice about selecting, preparing and enjoying drinks. In short, the book is practical, entertaining, completely up-to-date -- and likely to remain a fixture on American bars for the next twenty-five years.

    Here are over 300 of her favorite recipes that will be a welcome addition to any kitchen.

    And "Simca's Cuisine" offers techniques that can make the difference between a good dish and an extraordinary one.With sixty thousand copies sold before going out of print fifteen years ago, this culinary classic is a lasting treasure for everyone in search of joy at the table.

    The Beany Malone Cookbook offers many wonderful recipes intertwined with the stories and characters who made them best known and loved.

    Illustrated hardcover book with dust jacket, 804 pages, published by G. P. Putnam's Sons.

    With over 200 recipes Lebanese Cuisine is designed for the gourmet, the vegetarian, and the health food enthusiast.

    Tony Chachere's Cajun Country Cookbook NEW REVISED EDITION with more recipes more pages1992 25TH PRINTING0960458018

    Book and jacket in Fine condition. Jacket in new archival jacket cover which has been taped down with archival tape.

    Each featured ingredient has information on the history, origin, availability, buying, storing preparation, serving and recipes - more than 5,000 recipes in all. The definitive reference book for home kitchens, this encyclopedia has sold more than half a million copies and is the reference book for every American Kitchen.

    With guidelines on equipment and preparation, useful hints on cooking, and important tips to remember, this A–Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as Mint Jelly, Lemon Curd, Pumpkin Jam, and Seville Orange Marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs, and vegetables. This unique and comprehensive recipe book revives the art of jam, jelly, pickle, and chutney making, and celebrates the joys of transforming a surfeit of anything—from apples to whortleberries—into jars full of sweetness. Includes dual measures.

    

    Old recipes from Pennsylvania Dutch-style kitchens.