In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

    With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:• The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.• The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.• The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.• The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.

    Now with more than 850,000 copies around the globe, it has become the favorite cookbook of many families. Full of recipes from hundreds of contributors, More-with-Less Cookbook offers suggestions "on how to eat better and consume less of the world's limited food resources." While not including new recipes, this most recent printing does include a new introduction and updated statistics with food costs and nutritional information for today's generations.

    Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room

    There is no other book on Indian cooking as persuasive as this invitation from award-winning cookbook author Madhur Jaffrey. Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow recipes, with detailed instructions designed for those who have never cooked Indian cuisine. Learn how to make common Indian foods such as Samosas, Fried Eggplant, Naan, and Tandoori Chicken, as well as the more adventurous Tomato Tamarind Chutney, Stuffed Whole Okra, and Lamb Korma with Almonds. Eleven chapters provide recipes for Soups and Appetizers; Meats; Chicken, Other Birds, and Eggs; Fish and Shellfish; Summer Cooking and Barbequed Foods; Vegetables; Rice; Dals; Chutneys, Pickles, and Other Relishes; Breads; and Desserts. With a helpful introduction and beautiful decorative drawings by Jaffrey, An Invitation to Indian Cooking also includes sample menus for meat-eaters and vegetarians, notes on flavorings and utensils, a glossary of Indian cooking terms, and a list of sources for purchasing special ingredients. Whether you already love Indian food or are looking for something new to try, learn from the best; let Madhur Jaffrey take you on a culinary journey you will never forget.

    More than 800 recipes from 16 countries are clearly presented in step-by-step instructions.

    Louisiana's unique heritage is represented in these fine dishes from both homemakers and chefs. nducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    

    The complete cookbook and reference center for the whole-foods kitchen - over a million copies sold!The New Laurel's Kitchen is everything that made the first edition loved and trusted, with hundreds of new recipes and the latest nutritional information.   • Over 500 recipes, ideas, menus, and suggestions, each tested and perfected for satisfying, wholesome home cooking   • Imaginative use of low-cost, easy-to-find foods   • Dozens of ways to cut back on fat without losting flavor   • Revolutionary food guide that makes good nutrition easy   • Sections on cooking for children, elders, pregnant moms, athletes   • Practical applications of the latest in nutrition science

    Clear instructions on utensils, ingredients, and preparation steps make recipes easy to follow. Photos of steamed dim sum, dumplings, egg rolls, and more, invite cooks to try their hands at mouthwatering creations.

    Eet Smakelijk: A Collection of Recipes by Junior Welfare League of Holland, Michigan [Hardcover]

    Word-and-picture instructions cover every procedure in more than one hundred kitchen-tested recipes for dishes ranging from simple family fare to gourmet treats

    Glossary. Appendix, bibliography, index of Latin names, index of common names. The text and the plates, one page of explication opposite the plate, are arranged by Cereals; Vegetables; Fungi; Fruit; Herbs and Spices; Stimulants; Starch - and Oil-yielding Plants. Further information on the plants on each plate is found in the appendix.

    Original recipes and modernized versions of Elizabethan dishes mentioned in Shakespeare's plays comprise thirteen feast menus which are presented with comments on the food and social customs of the times.

    Included are the homely staples of Colonial and pioneer days - hoecake, pokeweed, dandelion greens and sourdough bread - along with such regional specialties as Down East Hake, Carolina Fish Muddle and Vermont Red Flannel Hash. There are easy-to-follow directions for making old-time desserts: Tipsy Parson, Plum Pudding, Irish Moss Blancmange. Charlotte Turgeon has drawn on a number of sources in making this collection: some recipes were adapted from antique cookbooks, others from the personal recollections of friends who learned their grandmother's specialties. There are down-to-earth basics for the beginning cook, and also festive extras that will delight the expert.

    

    Naturally light and lean, the recipes use the freshest of ingredients, enhanced by a striking blend of flavors and seasonings. More than two hundred regional classics -- from chickpea and sage soup, a hearty country pate, or an authentic salade nicoise, to an inviting variety of meat, seafood, and vegetable dishes -- are authentically transported to the modern American kitchen. Mireille Johnston's local lore brings the rich vegetation, the colors, scents, and sensations of her native Provence to the beginning cook and the experienced chef alike.

    

    Each is designed to tantalize the taste as well as enrich the body with nature's perfect foods -- foods which do not pollute the body, but increase the joy of living! Michel Abensera suffered from many internal ailments, all of which cleared up when he adopted the macrobiotic way of life. Now he has put together an extraordinary cookbook of nature's delights, including:easy to follow sumptuous recipesthe rewards of macrobiotic cookingThe Ten Commandments of Healththe culinary meaning of Yin and Yangplus tips on cooking, utensils, a dictionary of terms and much, much more!

    But The Complete Book of Preserving covers the whole spectrum of food preservation at home. These well tried favourites are included of course, but for the more adventurous, there are foolproof instructions for the more unusual traditional methods like drying vegetables, curing meats or candying fruits, plus up-to-date section on using a home freezer.

    Now Southern Living homemakers proudly share with you their finest bread recipes—those dependable breads that they serve when perfect flavor, exquisite texture, and eye-drawing color are all-important. Everything you’ll need for successful bread baking is yours in this complete Breads Cookbook, from home-tested, family-approved recipes to detailed editorial information.Now, from our kitchens to yours, welcome to the wonderful world of breads—southern style!