. . and the Boston Herald referred to her as �1/2the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.�1/2 The New York Times described her simply and succinctly as �1/2the Indian cuisine authority.�1/2 For many years a best-selling cookbook, Madhur Jaffrey�1/2s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.

    An incomparable variety of enticing recipes (more than eight hundred) . . . Basic gardening information . . . Shopping tips for nongardeners . . . Cooking inspirations for whatever you’ve plucked from the garden today or found fresh in the market . . . Vegetables as accompaniments . . . Vegetables as main courses (including recipes that use meat, fish, and poultry) . . . Vegetable soups, appetizers, salads, relishes . . . Even vegetable breads, pies, cakes, cookies . . . And more, as demonstrated over the years on The Victory Garden public television series.A whole world of vegetable delight.

    Featuring 250 recipes, 23 holiday crafts & tons of tips throughout, this is a bumper guide to cooking for the festive season.

    To search out the finest Spanish recipes, Penelope Casas traveled over 25,000 miles, crisscrossing the country. Region by region, she found local cooks and discovered their secrets, often putting to paper recipes that had never before been set down. In The Foods and Wines of Spain, she brings us savory meat and fish pies from the Celtic lands of Galicia; a legendary bean dish from the coastal mountains of Asturias; the renowned romesco sauce of ground almonds and dried sweet peppers from Cataluña; paellas from the rice paddies of Valencia; simple but exquisite fish dishes from Andalucía; breads from the wheat fields of Castilla; honey-drenched pastries from Extremadura; and much more.

    Every effort is made not to duplicate recipes in any of the books in the collection.

    500 full-color photographs.From the Hardcover edition.

    Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them á la chinoise. Others, such as the carambola, described by the author as looking “like a small banana gone mad,” will no doubt be happy discoveries. You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.

    A full range of menus is featured, from picnics to informal suppers. Line drawings.

    This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.

    Well over 300 authentic and tested recipes in this thoroughly researched and comprehensive collection that has been praised by the New York Times as being what cookbooks should be and almost never are. Fascinating details throughout.

    Illustrated by Alan Duns / Aldo Tutino

    

    There's a special recipe to fit every occasion, be it a quick family dinner or a festive holiday meal.

    A comprehensive compendium of over 200 carefully-tested recipes, lavishly illustrated with  diagrams, drawings, cartoons, and photographs.

    Great Plains-style recipes with healthful cooking tips make this a must for your cookbook collection. From elegant gourmet to simply delicious, there's absolutely something for everyone - even kid recipes

    This book covers the full range of terrines (a loaf of meat, seafood or vegetables, blended with elements that flavor and bind the main ingredients), pâtés (a terrine enclosed and baked in pastry), and galantines (a terrine contained in a whole boned bird or large cut of meat, which is poached instead of baked).

    More than 1,000 black-and-white photographs.

    Menus for full meals, a glossary of ingredients, and a thorough index help to make this cookbook indispensable for vegetarian households and all who enjoy good food.

    

    The Gulf of Mexico is a constant presence and the source of a generous harvest of seafood. Mexico lends spice and romance to our tables - and to our lives. The ranchlands of South Texas provide the wild game, the beef barbecues, and the casual lifestyle that have made the area famous. Our forebears - Mexican, Irish, German, Eastern European, and more - brought to this land their culture and cuisine. This combination of the land, the sea, and the peoples of South Texas have culminated in a style of cooking and entertaining that enhance and blend with our history. The recipes in this collection reflect that style and are treasured by families in this area. We hope that they will bring you as much pleasure. Delicioso! is an authentic South Texas cookbook. This out-of-print book's colorful cover makes it a standout.

    Menus for full meals, a glossary of ingredients, and a thorough index help to make this cookbook indispensable for vegetarian households and all who enjoy good food.

    The master French chef shares his recipes for the simple, good, satisfying food from his family's country kitchen.

    "Breakfast at Brennan's" is a longstanding tradition among sophisticated visitors to the city. This collection of the Brennan family's distinctive Creole recipes was first issued in 1961 and has remained a favorite ever since.Author and columnist Hermann B. Deutsch recounts the fascinating story of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Numerous photographs and drawings illustrate the history of the family and their restaurant.The more than 150 recipes in the book include such time-honored Brennan's favorites as Bananas Foster, Trout Amandine, Pompano en Papillote, and Eggs Benedict. With more than 155,000 copies in print, Brennan's New Orleans Cookbook is a classic compendium of superb food from one of the nation's finest restaurants.

    This celebrated cookbook has become a favored standby for Mainers. Choose from a wide array of recipes and discover a range of tempting treats for which Maine is famous. Party planning is an assured success when you choose from one of the thirty planned and easily prepared menus.

    

    - Columbia (MD) Free Press.

    37 chapters on every aspect of preparing salmon for the table from proper dressing to recipes. Even if you don't cook you will find it impossible to put down because it will make you a much smarter angler. One of the most popular cook books in North America. Every page is filled with outstanding information.

    

    Includes detailed information on cleaning, filleting, smoking, canning, and pickling fish.

    This classic cookbook, fully revised and updated, helps you plan meals the whole family will enjoy. From easy favorites to extravagant treats, Recipes for Diabetics offers low-calorie, low-fat dishes, so you don’t have to worry about going off your diet. This indispensable resource includes:• The newest exchange lists from the American Diabetes Association and the American Dietetic Association• Daily menus• More than 300 recipes for soups, salads, appetizers, entrées, breads, desserts, and drinks• Recommended Daily Allowance chart for essential nutrients• Exchange-group breakdowns and calorie counts for measuring individual servings• Guides for using nutrition labeling to compute exchanges• Dining-out tips, and much moreYou don’t have to choose between good food and good health. You can have both.

    

    

    Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.

    Over 175 recipes from different regions of China and other southeast Asian countries.

    Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as minestrone soup, spaghetti with meat sauce, and chicken cacciatore.

    Instructions are simple and make the most of fresh and readily available ingredients.