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    We planned this cookbook so that even abeginning cook could successfully use our recipes simply by.t-ollowing the diagrams of the steps along with the recipe itself. Inthis collection of recipes, we demonstrate all the fundamentalcooking techniques, from folding in egg whites, to kneading bread,rolling piecrusts, decorating cakes and cookies, even boning certaincuts of meat and poultry. We've included recipes that are oftenconsidered difficult as well as everyday ones.Since recipe selection and meal planning are easier when a pictureshows exactly how the food will look, all of our recipes are shownin the large color picture index at the beginning of the book. Youcan browse through these pages and select the recipe best suited foryour specific occasion. The color pictures also suggest how togarnish and serve the dish. Captions to the pictures provideinformation on the recipe seasonings, cooking methods used, timeneeded to prepare the food, number of servings and so on.For the first time in a cookbook, menu planning is made easier asthe pictures are arranged according to the course of the meal,starting with all the appetizers and going through to maindishes, salads, breads and desserts.Many of these recipes are classics, direct from the pages of GoodHousekeeping Magazine. Others are newly developed for this book.All have had the careful scrutiny of Mildred Ying, GoodHousekeeping's food editor. She and her staff checked andrechecked these recipes, trying several brands of ingredients,eliminating extra steps, using fewer utensils, confirming the cookingtimes, making sure they are nutritionally sound and, mostimportantly, that they tasted as good as they looked.Besides Mildred, Ellen Connelly of the food staff helped especiallywith the planning of the chapters; Lucy Wing helped with checkingour how-to drawings and with many hours of proof-reading.

    Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

    Reveals the variety and flavor of the country itself."The Paula Wolfert I know is an adventuress, a sensualist, a perfectionist cook, a highwire kitchen improvizationalist. And this book is the story of her love affair with Morocco." -Gael Green North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

    Perhaps no public figure is better known or loved during recent times in the Pelican State than Justin Wilson. Curiously enough, Wilson got his start as an industry safety engineer, a highly valued and respected one too, instructing oil refinery workers, dockworkers, and law enforcement officers all over the South.It was this line of work that inspired the Cajun storyteller in Wilson, judging from what Wilson himself has to say: "Way back when I first started as a safety engineer, I took myself pretty seriously. And I found I was putting audiences to sleep. So, having lived all my life among the Cajuns of Louisiana, and having a memory for the patois and the type of humor Cajuns go for, I started interspersing my talks on safety with Cajun humor. And you know what? My audiences stayed awake."Not only did they stay awake, they chuckled, laughed and roared-and learned their safety lessons. For nearly two decades, Wilson was in heavy demand as master of ceremonies for everything from a supermarket opening to a Miss Texas contest.He recorded an album, The Humorous World of Justin Wilson, which broke all album sales records in Texas' recording history. After that he made four more (all successful), appeared on the Ed Sullivan Show, MC'd conventions, parties, political rallies, christenings, and you name it.Although he'd accomplished all that, Justin Wilson still wasn't satisfied-he decided to expand his range of expertise to include the culinary arts, and has enjoyed lots of success in that arena, beginning it all with The Justin Wilson Cookbook. When it was first published by Pelican in1965, it was a cookbook like no other-a Cajun cookbook-and it still stands alone as a masterpiece of Cajun cooking and of culinary expertise in general.Readers will be glad to know that The Justin Wilson Cookbook reflects the Justin Wilson personality-entertaining and authentic. And the meals you cook from this book will go down in your gastronomical memory as the most exciting and interesting ever.

    Laced with practical advice on the care and feeding of friends and family, Pearl's Kitchen is truly an extraordinary experience.

    Fully illustrated.

    They reflect a traditional view in which each daily act - including preparation, cooking and eating - forms a part of the divine gift of life.The creative use of foods and spices, and the variety of vegetable cooking techniques, allow the enthusiast to choose a delightful and well balanced menu for every day of the year.

    

    Just follow the Canning Basics on the next few pages. All aspects of canning are explained, and there are plenty of how-to photographs to show ou just what to do.

    

    And no cookbook better addresses healthful cooking and eating than this one, which features over 580 deliciously healthful recipes that are accompanied by a comprehensive nutritional breakdown.

    Over 1,000 recipes. Includes a section on canning and preserving, and a section on outdoor cooking, as well as the full range of home cooking. Five-ring binder. About 10.5 inches tall, 408 pages, index, charts on endpapers.

    This cuisine features butter, cream, stocks, wine, and fresh herbs in addition to olive oil, tomato, garlic, lemon, and walnuts, in such dishes as Pollo Alla Marengo (Chicken Marengo) from Piedmont and Pollo in Fricassea All'Antica (Old-fashioned Chicken Fricassee) from Emilia-Romagna. Francesco Ghedini gives complete instructions and suggests side dishes such as Asparagi Allo Zabaione (Asparagus with Zabaione Sauce) or Fagioli Al Vino Rosso (Kidney Beans Cooked in Red Wine). The recipe for Lasagne Verdi Al Forno (Baked Green Lasagna) is typically Bolognese and offers a rich, unique flavor from its combined use of Bolognese sauce and Béchamel sauce in between layers of green egg pasta. The author relates the origins of some ancient dessert recipes like Brandy-flavored Almond and Rice Torte and Zabaione (Marsala Custard).