A great gift for Little House fans and anyone who wants more information about what life on the praisie was really like.With this cookbook, you can learn how to make classic frontier dishes like corn dodgers, mincemeat pie, cracklings, and pulled molasses candy. The book also includes excerpts from the Little House books, fascinating and thoroughly researched historical context, and details about the cooking methods that pioneers like Ma Ingalls used, as well as illustrations by beloved artist Garth Williams.This is a chance to dive into the world of Laura Ingalls Wilder, American pioneer, women's club member, and farm homesteader.This book has been widely praised and is the winner of the Western Heritage Award from the National Cowboy & Western Heritage Museum in Oklahoma City. The Horn Book praised it as "a culinary and literary feast."

    Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking.In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.The new recipes reflect ethnic influences--Mediterranean, Moroccan, Asian--that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you.Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards.But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table.

    These popular recipes are fast and easy, with detailed instructions for perfect results every time. 6" x 9".

    After a successful career as a restaurant chef, Franey became a food writer for The New York Times in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed, Franey created a national sensation with his revolutionary style of cooking, and American kitchens haven't been the same since. The presentation of quick, healthy, and enjoyable meals was a revelation, introducing the home cook to choices beyond spending hours in the kitchen or settling for "fast food." This cookbook -- the first that collected his New York Times recipes -- captures all that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the injunction "Don't spend all evening in the kitchen!"  As a step-by-step guide to better cooking and delicious eating, this great cookbook allows all cooks to employ Pierre Franey's signature methods and create memorable meals in their own homes.

    La Methode continues the lessons of La Technique, but it is complete in itself.

    For those who want to know the secrets of Cajun cooking, or for those who simply want mouthwatering recipes, Wilson' Cookin' Cajun fits the bill. Savor, for example, Wild Duck and Turnips, Cajunized Oriental Pork Chops, Stuffed Cucumbers, and Leftover Spaghetti Casserole. Also enjoy a variety of recipes under the "Cooking in a Bag" section, in which Wilson gives away the secret for cooking meats quicker-and making them more tender-than non-Cajuns ever dreamed of. These are but a smattering of the many certain to please recipes in this book, many of which were developed for Justin Wilson's TV show.

    More than 500 recipes reflect the city's ethnic and social diversity.

    By Helen Witty, Elizabeth Schneider - Harper & Row (1979) - Hardback - 325 pages - ISBN 0060146931 "Authoritative recipes for the foods that most people never knew they could make at home"--Jacket.

    It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.

    

    Short essays cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare.

    Contains 12 color prints, available only in this book, by acclaimed Blue Dog artist, George Rodrigue. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    The contents include: Pan Frying; Deep Frying; Roasting and Grilling; Braising; Poaching; A Medley of Methods; Anthology of Recipes.

    Learn to can with honey, pickle with all-natural spices and brines, and dry foods without sulphur, how to make pectin and vinegar, and how to construct drying trays to protect sun-drying foods. Chock full of helpful hints, cautions and suggestions, Putting it up with Honey is a tool no householder should be without. Does your garden overflow? Don't let those valuable foods go to waste. Put up the abundant harvests of summer and fall with . . . HONEY.

    An all-purpose guide to creative cooking

    "The best book on the subject I've seen." -- Jay Jacobs, Gourment Magazine With Technique Drawings and a Glossary of Ingredients Colorful, distinctive, exhilarating, Vietnamese food will delight everyone in search of new tastes and textures. Craig Claiborne places it among the four finest cuisines in the world. And for years, the French have flocked to Vietnamese restaurants in Paris, where this strinkingly different cuisine surpasses Chinese in popularity. With its reliance on uncooked vegetables, fresh salads, and delicate seafood dishers, combined in a dazzling aromatic balance of sparkling flavors, no wonder Vietnamese cooking won the title of "The Nouvelle Cuisine of the Orient." This superb collection of 150 recipes reflects all three of Vietnam's gastronomic regions: The Red River Delta in the north with its emphasis on light, airy stir-fried foods; the central Highlands, ancestral home of kings, with its spicy dishes decoratively arranged to please royal tastes; and the Mekong River Delta in the south with its abundant variety of vegetables and fruits, deliciously influenced by traditional French cooking. Now Western cooks can discover the secrets of Vietnamese cruisine, an exciting variety of tastes that form unforgettable meals. Surprisingly easy to prepare, these dishes require no special equipment or skill, and most use ingredients that are readily available. The results are spectacular.

    

    Featuring 140 authentic recipes, with popular favorites such as Kibbi, Tabbouleh Salad, Hoummus and Baba Ghannouj and other delicious dishes including a generous selection of meat-free and dairy-free meals.

    

    Colour photographs and step-by-step instructions highlight this cookbook which features 150 Bisquick recipes, including waffles, biscuits, strawberry shortcake, blueberry muffins, pancakes, pies and cakes, as well as chapters on low-fat dishes and kid-friendly recipes.

    If cramped quarters have stifled your menu or limited your company for dinner, Arthur Schwartz, expansive Daily News food editor, tells you how to prepare delicious, sophisticated cuisine in a pinch for yourself and any number of guests.A devotee of the small kitchen himself ("the small size of your kitchen actually dictates a few of the basic rules of good, basic cooking and sensible easting"), Schwartz gives invaluable tips on how to juggle space and get double use from utensils, discusses ranges, extols food processors for the time and effort they save, and compiles "must have" lists of implements for the efficient kitchen.Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. A creative gourmet, well versed in the world's great culinary traditions, Schwartz masterfully teaches readers how to manage a king's cuisine in a pauper's pantry.

    This book invites readers to enter that tropical, spicy, and enchanted world, offering a wealth of recipes that adapt rapidly and graciously to today's busy and budget-conscious cooks. *Lightning Print On Demand Title

    

    

    

     Researched in Hong Kong and China, and in the kitchens of Chinese-American food experts, this book contains a collection of recipes representing some of the tastiest dishes found in both restaurant and home cuisines. The recipes were tested for American kitchens and written in a way to make your first try a smashing success. And you can do it all with a minimum of exotic ingredients and special equipment. The Sunset test kitchens, along with the building and gardens, are open to visitors every weekday except holidays. We hope you'll stop by.

    A joy to look at as well as to cook by. Illustrated.