Susan Branch wrote the book completely written by hand and illustrated it with charming and beautiful color watercolors. Ribbon marker.

    This book describes ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes. It helps you learn how to cook rice, the jewel of Persian cooking, simply yet deliciously.

    Including almost 250 recipes, Marcella's Italian Kitchen brings home cooks the authentic tastes of Italy. Here are Fettuccine with Clams and Zucchini and Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies and Amaretti and Custard Cream Semifreddo. Drawing on her experiences growing up in Italy, Hazan has crafted the ultimate guide to Italian food.

    A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

    

    Here's great news for the more than three million people who read and loved Peg Bracken's classic I Hate To Cook Book and its two successors: Peg is back with her very best recipe tips and advice. In a text that is both highly informative and hilarious, she covers everything from shopping to diets to kids to parties to picnics to full meals and more.

    For the main course, he puts together a cornucopia of local delights that are ready to prepare in any kitchen. A dazzling array of photos, foods, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes. Along the way, he offers a list of substitutes for hard-to-find seafoods, a bibliography, and a guide to the best mail-order seafood markets in New Orleans. Howard Mitcham, renowned chef, poet, artist, and storyteller, has practiced the inventive art of New Orleans cuisine for three decades. "A delightful book with excellent recipes..." Mimi Sheraton, The New York Times " Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen." The Today Show

    They guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection.

    "This is a delicious hodgepodge of cookery gleaned from friends, guests at the inn, and the fertile and accomplished minds of the two authors."

    With over 80,000 books in print, KEO'S THAI CUISINE continues to be the definitive source for home cooks serious about Thai cuisine. Each chapter is structured to allow a beginner to understand the components and philosophy of Thai cuisine, as well as prepare such winning dishes as Keo's Thai Spring Rolls, Evil Jungle Prince with Mixed Vegetables, and Musamen Beef Curry. The fresh new look we've given the revised edition makes the full-color food photography look more enticing than ever.

    Without the clear descriptions on the menu or the descriptions by your server, it might be difficult to answer the simple question, what would you like today? The Chef's Companion should sit on the shelf next to important cooking references to help the chef navigate the foreign language that is the culinary arts.

    

    and all the new lightness and new twists that mark today's innovative Southern cooking -- expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne) ... chicken breasts with stir-fried collards and peanuts ... grouper grilled over a pecan fire ...Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the hearty country cooking and elegant town fare of the various regions of the South and on the many cuisines that have profoundly influenced Southern cooking from its beginnings -- English, French, African, Spanish,' West Indian. She has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly in tune with the pace of our lives today -including the best-ever spoon breads and dumplings ... the most delicious pies and cakes ... the freshest of greens (try them with coriander seed and browned butter) ... aromatic dishes like Pulled Pork and Sage Spread ... refreshing desserts like Oranges in Ginger-Caramel Sauce. And to use these dishes in perfect harmony she offers forty enticing menus for all kinds of occasions.Whether you're cooking for guests or the folks at home, or planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here -- for years to come -- an abundant supply of irresistible dishes.

    China the Beautiful China's scenic wonders Illustrated with beautiful pictures

    Brody has been one of the major guiding forces of the revolution in health consciousness that has swept this country in the past decade. Her message has been simple yet profound: good nutrition is vital to good health, and healthful foods can be flavorful and festive, too. In this volume, following her best-selling "Jane Brody's Nutrition Book" and "Jane Brody's Good Food Book," she presents more than 500 new, delicious, and wholesome recipes specifically geared toward entertaining. Some have been suggested by her readers; others have been adapted from recipes devised by noted cooks and food writers; many are Brody family favorites.

    Shares recipes for appetizers, breads, salads, dressings, soups, pasta, quiche, Mexican and Indian main dishes, other vegetarian dishes, and desserts.

    This cookbook highlights foods abundant in the Lowcountry, such as seafood and fresh fruits and vegetables. Today's busy cooks can easily follow traditional recipes. Divider leafs by local artist William Jameson feature illustrations of historic Charleston. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Here is the book that takes all that is good about Japanese food and brings it into the home.All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used.From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family.

    So many, in fact, that the editors felt Florida should be revisited with the release of a brand-new cookbook featuring a completely new collection of the most popular recipes from the Sunshine State's leading cookbooks. Best of the Best from Florida offers such delightful recipes as tender, flaky Baked Snapper Fillets, zesty Sandpipers Onion Tart, and refreshing Key Lime Rum Pie.

    Raised in the kitchen of her parentsI Kentucky country inn more than 75 years ago, Camille Glenn has run her own cooking school and catering business and writes featured food columns for The Louisville Courier-Journal. In THE HERITAGE OF SOUTHERN COOKING she celebrates the rich Southern tradition of gracious hospitality and sumptuous good food with a lifetime of heirloom favorites, regional specialties, and original dishes. Praise for THE HERITAGE OF SOUTHERN COOKING "What a wonderful book. . . . You could almost live on it with its spread of easy and complex, down-home and fancy." (The Washington Post) "A richly nostalgic book. . . . Filled with an archive of old photographs, the book is as good for looking as for cooking." (Food & Wine) "Captures the essence of Southern sensibilities." (The Louisville Courier-Journal) "One can almost see magnolia trees looming in the dusk . . ." (Northwest Gourmet) A RECIPE SAMPLER Baby Hot Browns Hearty Chicken and Ham Gumbo Kentucky Burgoo Carolina Silk Snapper Chowder The HunterIs Veal Stew Sweet and Tender Pork Roast Piquant Ham with Juniper Berries Old Seelbach House Perfect Chicken Hash Trout a la Marguery Alabama Deviled Crabmeat Perfect Pan-Fried Oysters Vidalia Onion Pie Old Stone Inn Corn Fritters Southern Buttermilk Biscuits Luscious Chocolate Cake CamIs Prune and Spice Cake Clouds in Chocolate Cream Florida Everglades Coconut Pie

    An extensive bilingual glossary explains, defines, and describesPortuguese food, wine, cooking, and restaurant terms.With notes for cooks and travelers on the languageof Portuguese wine, food, and dining.Wine notes have been completely revised and updated.Color photographs of Portugal by the author.

    Includes a bonus section of updated quick, easy, economical, nutritious recipes and tips for today.

    She divides the contents into three kinds of doughs: wheat-flour, rice-flour and those made from beans and other starches, and provides numerous recipes for noodles, dumplings and breads in each category. Much of the volume, however, is given over to fillings and accompanying dishessoups, salads, sauces and a wide variety of casserole combinations. This excellent guide is a large, generously packed volume, less specialized than the title implies and full of cook-ahead and other time-saving hints. Illustrations not seen by PW.Copyright 1986 Reed Business Information, Inc.

    More than 400 prize recipes await you in this cookbook: Beverages and Hors d'Oeuvres; Brunches and Breads; Soups and Stews; Salads; Vegetables and Side Dishes; Seafood; Poultry; Meats; Desserts and Pies; Cookies and Cakes.

    That's why we've completely revised your favorite cookbook to reflect the way you live today.

    A delightful visit to the village of Candleford, with historical background and liberal quotes from the text of Flora Thompson's books that provide context for the recipes gathered from regional nineteenth-century sources.

    Full-color illustrations

    Why? "Because," Ms. Haber said, "it expresses, through food, joy…you have the connection of food being celebratory in truly meaningful ways. Just wonderful stuff."

    From the originator of California cuisine, this is a fabulous collection of nearly 250 recipes, lavishly illustrated with 125 full-color photographs.

    114 line drawings.

    Many of the recipes featured can beseen demonstrated on Justin's PBS show, Justin Wilson's Louisiana Cookin'Outdoors.With the aid of a barbecue grill and a -Cajun microwave- (a largecypress oven), you'll be cooking like a Cajun and impressing friends and familywith your skills. Fifty color photographs show Justin's delicious dishes invarious stages of preparation.Justin Wilson is internationally known as a Cajun cook and humorist. He is aveteran of both writing cookbooks and preparing his dishes on his publicbroadcasting television programs for people across the country to enjoy. Thecompanion television series to is currently under production for the PublicBroadcasting System.His other books include Justin Wilson Looking Back: A Cajun Cookbook, The Justin Wilson Gourmet and Gourmand Cookbook, Justin Wilson's Outdoor Cooking with Inside Help, The Justin Wilson Cook Book(sp), The Justin Wilson #2 Cookbook: Cookin' Cajun (sp), JustinWilson's Cajun Humor (pb), More Cajun Humor(pb), and Justin Wilson's Cajun Fables, allpublished by Pelican.

    With easy-to-read recipes and menu suggestions, the book features illustrations and vignettes of Huntsville life from antebellum days up to the space and rocket age. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Now the family operates busy restaurants in New Orleans and Los Angeles as well, and in Patout's Cajun Home Cooking, the first authentic guide to the most popular regional cuisine in the country, Patout takes his culinary mission another giant step further, divulging the dark, spicy secrets of Cajun food as it is prepared by the Cajuns themselves.Beginning with the basics -- roux from light to dark, techniques from smoking to smothering -- Patout initiates the home cook into a culinary style that has developed over the decades in bayou country kitchens. Dozens of exciting recipes introduce a savory repertoire of Cajun delicacies: appetizers both rustic and refined (Cheese Biscuits, Daube Glace, Cajun Pate); slow-simmered gumbos (Shrimp and Okra, Duck and Sausage, and more), soups, and stews (Red fish Courtbouillon, Shrimp and Crab Stew); hearty main dishes (from classic Jambalayas and Etouffees to such Patout specialties as Lady Fish, Shrimp Ms. Ann, Veal on the Teche, and Maw Maw's Cajun Chicken Stew); luscious side dishes (Maque Choux, Smothered Snap Beans, Cajun Hash Browns); homey and festive sweets (Old Dominion Pound Cake, Calas, Pralines, Gateau au Sirop); and preserves and pickles (Chow Chow, Hot Pepper Jelly) for the cook with canning fever. And Patout shows how to pull it all together, with menus for all occasions and a list of mail-order sources for fresh seafood and special ingredients.Adaptable, easy on the budget, and above all exciting, Patout's Cajun Home Cooking brings Cajun back to where it originated -- the home kitchen.

    They show us how to cook at home all their favorite dishes from their favorite Roadfood and Goodfood eateries. Illustrated.

    

    great gift for a firefighter, firehouse, or family

    With this book, you’ll have a solution: substitute. In Substituting Ingredients, author Becky Sue Epstein has collected more than 1,000 easy-to-find, healthy, and cheap substitutions.You’ll find: Substitutions for difficult to find items and common items you may not have on hand Green, nontoxic household cleaner solutions Less expensive ingredient options The best ways to measure fruits and vegetables for recipes Simple recipes for condiments, sauces, marinades, and spice mixtures Strategies to remedy too much or too little of an ingredient“With this paperback on the shelf there’s no need for mad, midrecipe dashes to the grocery store.” —Bon Appétit

    Taken from a whole year's worth of recipes from Cooking Light magazine, this cookbook features a complete nutritional analysis for every recipe, along with timesaving tips and menu suggestions for today's busy, health conscious cook. Approximately 70 full-color photographs adorn the pages to show readers how appealing healthy dishes can be.

    Cooks can make anything from soup and beverages to entrees, desserts, and sauces. Conversions using modern ingredients and measurements will yield good food whether prepared in the kitchen or, for real flair, in the fireplace.

    

    This indispensable reference contains 300 easy-to-make recipes for chutneys, relishes, sauces, oils, pickles, jellies, vinegars and mustards. Discover traditional preserves from Europe and North America, exotic specialties from Asia and Latin America, and enjoy familiar New Zealand favourites. This classic deserves a place in every New Zealand kitchen.

    

    Includes original and modified colonial and 19th century recipes.

    

    

    

    

    16-page color insert.

    Benefits Junior League of Greenville volunteer community projects.

    The all new, bigger and better sequel to the successful Carry-Out Cuisine, containing the best recipes from the trendiest take-out shops in the nation.

    Also contains a complete collection of recipes.

    Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients. This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites like "Mantu" (Pasta filled with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins). The author's informative introduction describes traditional Afghan holidays, festivals and celebrations. Also included is a section entitled "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods. Complete with b/w maps and illustrations.

    Southern Living: 1985 Annual Recipes (Southern Living Annual Recipes)

    

    The focus of the book is on quality; quality of ingredients, quality of taste, quality of presentation.The book contains over six hundred twice-tested recipes; each was meticulously chosen from a diverse and far-flung group of nearly two thousand that were submitted. Forty-six enticing recipes are pictured on sixteen full color pages.

    In easy-to-follow recipes, the reader can discover basic and classic as well as innovative dishes from the eight major culinary regions.

    Each recipe is overlaid with the personal touches that make Antonio Carluccio's cookbooks so popular and instructive—his memories of growing up in the Italian countryside, and of traveling his native land, cooking and learning about authentic local dishes and ingredients. From Risotto con Porcini, a famed specialty of Piedmont, to the Roman favorite, Carciofi alla Giudea (Jewish Artichokes), and Cannoli alla Siciliana—Antonio demonstrates his mastery of the complete Italian eating experience.