400 recipes using nutritious ingredients.

    Broad in scope, thorough in detail, this nutrition-conscious cookbook is a treasury of flavorful, authentic recipes and menus, complete with protein and calorie counts, serving suggestions, and friendly tips on how to make each meal a family favorite.

    There are tray bakes, no-bake cakes, tea breads, scones, biscuits as well as such delights as praline meringue and mocha gateau.

    Drawing from decades of teaching and writing, Beard presents readers with a masterful book to instruct and inspire in the kitchen.   Featuring 1,000 recipes that reflect Beard’s wide-ranging culinary passions and expertise, The New James Beard offers the amateur chef vital wisdom on mastering escargots, perfecting a homemade tomato sauce, keeping fried chicken irresistibly moist, and much more. Drawing on ingredients and know-how from around the world, Beard whips up innovative dishes like Provençal roasted lamb with anchovies and garlic, and Sharlotka, a Polish bread pudding, while giving old favorites new twists like Mexican- or Madeira-style meatloaf. With easy-to-follow instructions on preparing everything from hors d’oeuvres and salads to desserts and pastries, and some healthier options too, this remarkable compendium will satisfy the needs of any home cook.

    An extensive collection of international pastry recipes, with complete instructions for various appetizers, entrees, and desserts, and drawings to illustrate pastry shapes and techniques.

    It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return.This new edition of The Ballymaloe Cookbook marks both Myrtle s ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.It isn t just a collection of recipes but a reflection of a genuine and authentic way of life, related to the land, the culture and the produce of the country in which Myrtle Allen lives. Financial TimesIt s so hard not to fall back on the cliches when thinking about Myrtle Allen: the farmer s wife whose pioneering spirit changed the face of Irish cuisine; the matriarch who championed locally sourced, seasonal, sustainably harvested produce at a time when such things were unheard of; someone who was handwriting daily changing menus before the world of trendy restaurants caught up. My memories of Myrtle Allen s Ballymaloe serve only to reinforce the cliches, I m afraid: walled gardens and edible flowers, soda bread and best-butter heaven, chicken liver pate and wild garlic soup, wandering-around chickens and seawater-fresh air. Staying at and dining in Myrtle s hotel allows for that very rare moment when you pause for a minute, take it all in and, all of a sudden, everything seems very okay with the world. Yotam OttolenghiReviews:'The Ballymaloe Cookbook is going to be gathering splashes and splatters happily in my kitchen for many years to come.' Wholesome Ireland'A revised and updated version of The Ballymaloe Cookbook has just been released to celebrate 50 years of the Ballymaloe restaurant and the recipes are just as relevant now as they were back then. Add it to your kitchen shelf' Woman's Way'Itis a visual feast, teeming with classic recipes, and should be in every Irish kitchen.' Image'This lavish, informative cookbook is an important cultural and culinary milestone in the history of Irish food.'Social & Personal"

    Over 350 recipes, from the founder of the Cordon Bleu cooking schools.

    Over five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's Book of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her Introduction. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as: rose petal vinegar, Oxford Kate's sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, apple cider. In In paperback for the first time, Martha Washington's "Booke of Cookery" is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.

    Recipes offer both delicious everyday meals and gourmet dishes. Contains a glossary of common southwestern culinary terms and traditional New Mexican recipes. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Come on Home to the Wholesome Delights of Traditional American Cooking!-- Buckwheat Cakes ---- Idaho Lentil Soup ---- Sweet Potato Biscuits ---- Country Fried Green Tomatoes ---- Texas Chili Dogs ---- Fresh Pork Pot Roast with Dumplings ---- Fresh Broccoli with Orange Sauce ---- Whole Pit-Roasted Pig ---- Hot Spicy Punch ---- Fresh Fruit Cobblers ---- Big-Apple Pie-- and hundreds of other tantalizing, wholesome, wonderful recipes from the heart of America

    Wings

    This book combines kosher recipes used by the Italian Jews with a loving description of Jewish life in Pitigliano, the "little Jerusalem of Italy".

    

    As cooking methods and culinary preferences have changed over the years, so in order to keep pace with these changes, the authors have included microwave and health-conscious selections, as well as regional and ethic recipes.

    

    

    German Traditional Cooking Book

    Susan Stiles Dowell, working closely with her, gathered more than one hundred of her recipes -- many of them from the generation-to-generation, oral tradition.This is more than just a regional cookbook. In Mrs. Dowell's sensitive and luminous telling of the lore and lure of this remote island, and in forty evocative photographs, colorful people and places come to life.

    And I would certainly rank Indonesian cooking among the greatest on earth.' --Craig Claiborne, Food Editor, The New York Times

    

    

    

    

    

    They come to taste dozens of authentic Amish dishes like Rhubarb Butter Crunch and Shoo-Fly Pie. Restaurant owners Bob and Sue Miller share some of their favorite Amish recipes, along with traditional Midwestern fare, in the Amish-Country Cookbooks.

    Through this collection of authentic recipes and vintage photographs, you'll visit an era when brave cowboys and their cattle thundered across the western United States. Collected here are more than 50 trailblazing recipes---all updated the cowboy's flavorful life, on the trail and in ranch cookhouses. Follow the cowboy into the wild for Sourdough Pinch-Offs and Brunswick Stew or reminisce around the campfire with Blueberry Saddle Blankets and Camp Potatoes. A fascinating and informative introduction outlines the culinary history of the golden age of the cowboy, from campfire cooking and the birth of the chuck wagon to the role of "Cookie" who prepared meals under the stars. Complete with more than 100 full-color photographs of the finished dishes, The Cowboy's Cookbook helps you savor the spirit and flavor of the Wild West.

    

    

    nutrition guidelines.

    Recipes come from many states, particularly Louisiana.Read the preface for the story behind the book's title.

    You?ll enjoy the elegant and festive menus tied to Charlotte events, such as Panther Tailgating, Pre-Opera Buffet and Festival in the Park.

    

    A complete guide to small quantity coking with 55 all occassion menus, over 600 recipe for two, plus tips on kitchen organization, food and wine storage, and meal planning.

    Featuring delectable and easily prepared ‘recetas’ for every course on the menu, THE ART OF MEXICAN COOKING will the be authority on Mexican food and cooking for many years to come. With a history as old as the Mayan civilization, Mexican cuisine reflects an exotic potpourri of nationalities and tastes. The authors toured the country extensively to collect this astonishing array of authentic recipes – from simple soups to the sophisticated and elegant turkey mole with its delicious velvety sauce. For dishes that are as highly seasoned as the climate of Mexico itself, there are empanada, enchilada, and chile entrees. Or try Huevos Rancheros – eggs prepared with a sumptuous sauce – to make a light supper a memorable experience, or to highlight any Sunday brunch. Along with a wealth of incomparable recipes, THE ART OF MEXICAN COOKING also includes the fascinating history of the development of Mexican food – from the pre-Columbian Indians through its Danish, Spanish, English, French, and American influences.