No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.   With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

    The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.

    This is by no means a book intended for vegetarians alone, however. There are recipes for “Cassoulet,” “Chicken Gumbo,” and even Dr. William Kitchiner's 1817 version of “Bubble and Squeak” (fried beef and cabbage). Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.

    throughout. 6 1/8 x 9 1/4.

    

    Covering everything from biscotti and bar cookies to drop cookies and roll cookies, Maida introduces readers to a wealth of luscious varieties accompanied by simple, straightforward instructions.

    Now, this incomparable cookbook has been updated, expanded, and beautifully redesigned. With over 300 recipes, including 30 specially researched for this edition, and 75 detailed easy-to-follow line drawings, this complete revision has made the classic cookbook even better.Bugialli focuses on the extraordinary. range of Tuscan cooking and includes popular recipes from the other regions of Italy The book's extensive chapters cover every kind of pasta -- fresh, dried, stuffed -- breads, sauces, antipasti, meat and fish, poultry, risotti, vegetables, and the wonderful range of Italian desserts -- from simple poached fruit to magnificent filled pastries and tortes. Among the dishes are: risotto with spinach; ossobuco with peas; Florentine style polenta with meat sauce; Italian spongecake.Bugialli has refined and corrected the entire text. The ingredients lists, instructions and cooking times for all the recipes have been improved and clarified, wine lists have been revised, and notes on such staples as olive oil, dried Italian herbs, and cheeses have been updated to reflect the public's increased knowledge of and interest in Italian cuisine.In its elegant modernized format, loaded with expert advice accumulated in Bugialli's nearly twenty years of teaching and cooking experience, the revised Fine Art of Italian Cooking will continue to bring the great Italian culinary tradition to the American table.

    Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.

    Featuring more than 600 time-tested recipes, including those submitted by PGA golfers and their wives, resort chefs, and other "masters" of the culinary arts.

    Offers insights into the delights and traditions that make Georgia a place of gracious hospitality and fine cooking. Featuring culinary hints, food presentations, napkin folding, and table settings. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Each food section is prefaced with a short tid-bit on Chinese food history and culture. There is also regional information and a short comment at the beginning of each recipe. A glossary of cooking techniques, ingredients, and special hints is included at the front of the book and is extremely helpful. I highly recommend this to anyone who wants to bring authentic Chinese food to their table.

    

    It is a unique cooking treasury designed for the cook who wants to offer something truly special to family and friends -- superb food served in an aura of warm hospitality and leisurely enjoyment.

    Includes recipes for sandwiches, soups, salads, and desserts with hints on cooking techniques and handling kitchen equipment.

    

    McClane and Arie de Zinger.

    Included are recipes for classics like whole-wheat loaves, popovers, and coffee cakes, as well as for specialties like flaky croissants, challah, low-sodium crackers, and gluten-free breads made with rice flour. This cookbook contains more than 250 kitchen-tested recipes for both quick and yeast breads that your family will absolutely love.

    It's all here—from savory Chickpea Soup to sweet Piñon Nut Cake dripping with honey.

    It contains hundreds of interesting recipes along with hundreds of hints will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield offers here the most famous and successful tips and recipes which made her restaurant so renowned.The author begins with the necessary information all good cooks need: helpful hints (dip peeled bananas in lemon juice to prevent discoloration, how to measure solid fat); equivalents and proportions; purchasing guide; timetable for roasting, broiling, boiling, oven steaming; care of your refrigerator and range, how to save fuel; table setting and service; challenging menus; inexpensive everyday meals; success with frozen desserts; and much, much more. There is also a "primer for brides," which contains 36 essential dishes for the new homemaker (from making hot or iced coffee to main courses, desserts, even champagne punch!)Then come the mouth-watering recipes: hors d'oeuvres (cheese balls, caviar toast, stuffed mushroom caps, etc.), appetizers (fruit shrub, stuffed cantaloupe, oyster cocktail, etc.), soups, stews, and chowders (clam bisque, baked bean soup, lobster stew, clam chowder, croutons, croustades, etc.), bread (crumb bread, shredded wheat bread, Swedish tea ring, health bread, orange bread, etc.), meats and poultry (pot roast with vegetables, Neapolitan meat loaf, shepherd's pie, crown roast of pork, chicken divan, chicken terrapin, etc.), meat substitutes (goldenrod eggs, foamy omelettes, cheese croquettes, noodle ring, etc.); seafood (baked halibut, salmon and rice delight, Toll House lobster, lobster imperial, etc.), vegetables, salads and dressing, desserts, all kinds of sauces, cakes and cookies, frosting and fillings, pastries and pies, candies, tea time sandwiches, relishes, and oddments.The book concludes with sections on solving kitchen problems, how to cook for a hundred people, and a guide to purchasing, preserving, and canning jellies, jams, fruits, and vegetables.

    Home economist and author Jean K Durkee has adapted for microwave cooking the best of the French, Acadian and Creole recipes for which the South Louisiana "Cajun Country" has become justly famous. Learn how to cook a Roux and Gumbo, Crabmeat Mornay, Bananas Foster and more-all in the microwave!

    Scholastic 1977 softcover 80pp

    

    Now back by popular demand, this timeless favorite stands ready to capture the hearts of a new generation of budding cooks. Packed with recipes that are just as popular with kids today as they were 45 years ago, it shows how to make everything from Ice Cream Cone Cakes and Pigs in Blankets to Cheese Dreams and Sloppy Joes. The small format, easy recipes, charming color illustrations and photographs, and even the cover, are all the same as they were in the 1957 edition-and just as delightful as ever. The only innovation is the concealed wire binding that lies flat for easy cooking while being sturdy enough to withstand energetic handling by kids in the kitchen. It's the ideal book to give or to keep, for retro appeal, and for getting today's kids started in the kitchen.

    A guide to common edible wild plants of the northeastern United States, including a simple method of preparation for each.

    Maria Polushkin presents a unique collection of dumpling recipes she's gathered from all over the world.