According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well."

    The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights.   From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.

    An African American woman who rose from humble beginnings, she became famous for reviving the almost forgotten world of refined Southern cooking. The Edna Lewis Cookbook was her first book, published in 1972, and contains over 100 recipes, arranged in menu form and organized according to the season of the year.

    The very best of the worlds meatless cuisine can be found in the 1,300+ delectable, easy-to-prepare recipes that will please every palate, from short-order devotees to gourmets. Also included is a complete guide to cooking and baking techniques, clear instructions on how to make homemade mixes, ethnic menu ideas, and straight forward directions on how to can, freeze and preserve your favorite foods.

    Lee Bailey's Country Weekends was Winner of the Tastemaker Award for Best Cookbook in 1983, and has sold more than 150,000 copies in hardcover. Full-color photographs. "From the Trade Paperback edition."

    

    With over 200 recipes on everything from borsch to blini, from Salmon Coulbiac to Beef Stew, from Marinated Mushrooms to Black Bread, Goldstein shows off the best that Russian cooking has to offer.

    

    Recipe favorites by Dolly Madison, Thomas Jefferson, William Penn, John Paul Jones, and many more famous people created these tasty dishes, all adapted to modern kitchens.This unique cookbook includes little known historical facts and many new ideas for creative dinners.(From back cover)Also includes recipes by region (i.e. Old West, Old Southern, Boston School, etc.).

    With special advice on children, labels, and mail-order sources, it's a unique and indispensable guide to good, wholesome food and lifelong health.

    

    With 375 full-color photographs, 100 recipes, and a narrative description of the culinary customs of the fourteen great food regions. The Taste of France conveys a sense of the color, flavor, variety, and imagination of a meal in France. From Brittany to Lyons, Provence to Normandy, The Taste of France is a tribute to the legendary pleasures of French cooking.

    Offers many choices for informal lunch or a more elegant occasion.

    The author provides countless tips on adapting everyday recipes, ordering judiciously in restaurants, decreasing salt and sugar intake, losing weight and keeping it off. The new edition pays special attention to women and heart disease, explains HDL and LDL cholesterol and what the numbers really mean, and discusses coronary regression, the benefits of aspirin, and lifestyle factors vs. genetics. It dispels food myths--that shrimp is a no-no, alcohol is always unhealthy, and ground turkey is better than ground beef--and shows how to make use of low-fat food products.

    Cooking brilliantly imaginative American high cuisine without recipes.

    This English edition, 1989.Large format, 9 x 11.5 x 1 inches'[Book has faulty ISBN on copyright page. Correct ISBN is on dustjacket: 0-517-41020-6]

    

    Hardcover book (no dust jacket), 386 pages, published by Doubleday & Company.

    

    

    F. K. Fisher ., ." the best way to describe it is simply to say, try it, because you'll find all sorts of riches. This is an imaginative concept, extremely well realized." -- Southwest Review Just remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the "comfort foods" we love best. In just ten years, public acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking. Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez, including guacamole, chili, chicken-fried steak, barbecue, and cornbread hot with jalapen os. Over sixty recipes are new to this edition, while others present novel, exciting ways to prepare old favorites such as Tortilla Soup, Fajitas, and Chicken and Dumplings. Essential for everyone interested in cooking-- and eating-- Texas style, all these recipes are clearly explained, simple to prepare, and simply delicious.

    VOILA! Lafayette, LA Centennial Cookbook by Jean K Durkee was prepared in conjunction with the centennial celebration of Louisiana's "Cajun Capitol." This beautiful hard cover cookbook of 256 pages brings together conventional and microwave recipes from the best cooks found in a region acclaimed for its cuisine.

    Delight you tastebuds while protecting your health-with this unique collection of spectacular 'alternative' recipes from a noted pioneer in low-risk, high-quality cooking.