Best of
Cookbooks

1988

The Cake Bible


Rose Levy Beranbaum - 1988
    As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.The Cake Bible shows how to:Mix a buttery, tender layer cake in under five minutes with perfect results every timeMake the most fabulous chocolate cake you ever imagined with just three ingredientsFind recipes for every major type of cake, from pancakes to four-tiered wedding cakesMake cakes with less sugar but maximum flavor and textureMake many low- to no- cholesterol, low-saturated-fat recipes

Vineyard Seasons: More from the Heart of the Home


Susan Branch - 1988
    was inspired by the four seasons on the New England island of Martha’s Vineyard where I live. In this one, the fans go crazy for the Lemon Noodles and my mom’s yummy Spareribs and Juice, just to mention two. Vineyard Seasons also has a special section for Tea, which is where you’ll find the recipe for my famous delectable melt-in-your-mouth Orange Cake, with Orange Icing, and Orange Filling. 2-die-4!" - Susan Branch

Cooking from Quilt Country : Hearty Recipes from Amish and Mennonite Kitchens


Marcia Adams - 1988
    This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

In Pursuit of Flavor


Edna Lewis - 1988
    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

Great Scandinavian Baking Book


Beatrice Ojakangas - 1988
    Each country—Denmark, Norway, Sweden, Finland, and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.The Great Scandinavian Baking Book will warm your heart and fill your stomach.Beatrice Ojakangas is the author of more than a dozen cookbooks, including Great Whole Grain Breads (1993) and The Finnish Cookbook (1989). Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child. She lives in Duluth, Minnesota.

Eat This ... It'll Make You Feel Better


Dom Deluise - 1988
    Inspired by Mamma's simple, old-fashoined home cooking, the beloved movie and television star shares a scrumptious collection of treasured family recipes -- all topped with the zest of his humor and warmth. Dom regales us with colorful anecdotes about growing up in Bensonhurst, an Italian section of Brooklyn...the kitchen that was the center of his universe...and what it was like having a lively, loving mother who would cook a five-course meal for you at the drop of a fork.

The New Farm Vegetarian Cookbook


Louise Hagler - 1988
    Talented cooks from The Farm, a vegetarian community in Tennessee, present a great collection of plant-based recipes. These tasty, nutritious, and economical meals are cholesterol-, egg- and dairy-free.

Chez Panisse Cooking


Paul Bertolli - 1988
    Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients.In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art."Enhanced by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarily textured salad of pastel hues with fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.

Simply Scones: Quick and Easy Recipes for More than 70 Delicious Scones and Spreads


Leslie Weiner - 1988
    Simply Scones features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig SconesSavory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex SconesSpreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese SpreadPlus dozens more. Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea. If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!

Williams-Sonoma Collection: Bread


Beth Hensperger - 1988
    Whether it's a traditional whole-wheat loaf, a crusty baguette, or tender blueberry muffins, the delicious taste and aroma of home-baked bread appeals to all of our senses. Best of all, delectable baked goods will delight friends and family alike. Williams-Sonoma Collection Bread offers more than 40 delicious recipes, from traditional yeast breads to convenient quick breads, including breakfast treats such as muffins and scones. Whether you are in search of a savory sourdough loaf to serve with soup, simple dinner rolls to enhance the holiday table, or classic banana bread for an afternoon snack, this book includes recipes for every occasion. In addition, a final chapter on international breads, such as Italian focaccia or French brioche, rounds out this essential collection for the home baker. Enticing photographs of each recipe make it easy to choose which bread to bake, and photographic side notes give insight into each recipe. Including all the techniques essential to mastering the art of making bread -- from mixing and kneading to rising and baking -- here is everything you need to bake the perfect loaf.

3 Star Chef


Gordon Ramsay - 1988
    And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food). In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw

Lee Bailey's Country Desserts


Lee Bailey - 1988
    Included are: His grandmother's favorite Peppermint Candy Ice CreamHis Aunt Cora's Banana Layer CakeSpecial Sauces like Rum-Butter Sauce and Praline SauceSpecial Coffee and Teatime favoritesDivinities and Brittles and old-fashioned ShortbreadApplejack IceBlueberry Brown Betty

White Trash Cooking II: Recipes for Gatherins


Ernest Matthew Mickler - 1988
    Tooler Doolus’s Oven Spaghetti and Bobbie’s Lemon/Lime Jell-O Cake Supreme, Ernie Mickler has collected another whopping batch of the“most magnannygoshus” recipes of the Very Deepest South. Previously known as SINKIN SPELLS, HOT FLASHES, FITS AND CRAVINS, this collection has a new name and a new cover that calls to mind its best-selling brother, WHITE TRASH COOKING. Same good eatin’, though. With color photographs by the author.

The New Basics Cookbook


Julee Rosso - 1988
    Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.

Philadelphia Cream Cheese Cookbook


Kraft Foods Group Inc. - 1988
    In this book you'll find everything from tangy dips and spreads, refreshing salads, marvelous main dishes, heartwarming breads, savory sauces and creamy soups to irresistible cookies and candies, sensational pies, sinfully delicious chocolate desserts and cakes as well as cool, luscious cheesecakes.

Cooking A-Z


Jane Horn - 1988
    An encyclopedia of terms, techniques, ingredients, equipment, and more than 600 recipes.

Good Old Food: A Taste from the Past


Irena Chalmers - 1988
    More than 250 recipes brought to America from every corner of the world:

Jack Daniel's Spirit of Tennessee Cookbook


Lynne Tolley - 1988
    Roast pork, sweet potatoes, and wild mushrooms make pretty good companions, too.  This collection merges the trademark flavor of Jack Daniel's with a spread of Southern culinary delights.   True to the spirit of down-home cooking, the creations in the Jack Daniel's Spirit of Tennessee Cookbook incorporate the simple ingredients and techniques that have sustained country cooking as a cultural art form.  The classics are all here-cornbread, turnip greens with pot liquor, country ham, and peach pie-along with creative new ideas that are sure to comfort and satisfy. In these pages, you'll journey through Lynchburg, Tennessee, the tiny birthplace of Jack Daniel's Distillery. You'll meet the people, visit the places, and learn the stories that capture the traditions of this quiet little world-famous city.  Lynchburg lore springs to life through the flavors and aromas that exemplify Southern hospitality.  With its distinctive notes of vanilla, caramel, and oak, Jack Daniel's Tennessee Whiskey enhances the flavor of the region's most celebrated cuisine. .

Biscuits and Scones: 62 Recipes from Breakfast Biscuits to Homey Desserts


Elizabeth Alston - 1988
    6 black-and-white illustrations.

Risotto: More than 100 Recipes for the Classic Rice Disk of Northern Italy


Judith Barrett - 1988
    [It] . . . is not just a recipe book but a piece of man's history."--Arrigo Cipriani"Delectable."--Booklist"For the rice lover . . . this well-crafted book is a unique source."--Chicago TribuneRisotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.Here is just a sampling of the many delicious risotto variations you'll find:* Scallops, Shrimp, and Mushrooms* Lamb with Egg and Lemon Sauce* Turkey, Red Peppers, and Tomatoes* Prosciutto, Chicory, and Fontina* Monkfish in Tomato Basil Cream* Chicken with Olives* Mussels in White Wine* Sausage, Artichoke, and Peas* Fresh Tuna and Curry* Veal in White Cream SauceIn addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

From Amish and Mennonite Kitchens


Phyllis Pellman Good - 1988
    The solution FixIt and Forgetit 5Ingredient Favorites the new member in the multimillion copy Fixit and ForgetIt Cookbook series This smart new cookbook offers convenience and comfort to anyone faced with a toofull life and hungry people to feed. Gather five or fewer readily available ingredients your slow cooker FixIt and ForgetIt 5Ingredient Favoritesand you have Apricot Chicken Lazy Lasagna Shredded Dill Beef Bacon FetaStuffed Chickenbull; Alfredo BowTies UpsideDown Chocolate Pudding Cake Rich Brownies in a Nut CrustFixIt and ForgetIt 5Ingredient Favorites with its more than 600 recipes can be your new faithful campanion. Turn to it for Main Dishes Meats and Pastas Vegetables Soups Breads Breakfasts and Brunches Desserts Appetizers Snacks and Beverages. From New York Times bestselling author Phyllis Pellman Good who believes that it is possible to do homecooking and to enjoy the great satisfaction it brings to those who cook and to those who eat.

Company's Coming: Cookies


Jean Paré - 1988
    Children of all ages will enjoy the wide variety of over 200 recipes for rolling, slicing, baking, icing or decorating cookies. For community events like bake sales, lunch box treats, after-school snacks, or for any festive occasion, you'll find a cookie recipe to suit every need, every taste, every age and every time of year.

The Search for the Perfect Chocolate Chip Cookie


Gwen Steege - 1988
    Wings

Pasta Fresca: An Exuberant Collection of Fresh, Vivid, and Simple Pasta Recipes


Viana La Place - 1988
    "Pasta Fresca" includes dishes with no-cook sauces, cheese/yogurt sauces, garden vegetables, seafood, and meat. Illustrations.

Christmas Memories With Recipes


Julia ChildIrena Chalmers - 1988
    In Memories of a Non-Christmas Lover's Christmas, Bert Greene who is a Christmas lover recounts the first Christmas dinner he put together after the Great Depression, much to his mother's voiced chagrin although she secretly was footing the bill. Following the story are six marvelous dessert recipes from his mother's own Christmas dessert buffets, including creamy and decadent Pineapple Bavarois and Triple-Nutted Strudel, a crispy confection of buttered phyllo sheets and chopped almonds, hazelnuts, and walnuts. Beatrice Ojakangas prepares a smorgasbord of traditional cardamom-scented, Scandinavian Yuletide dishes still served in the Midwest, including Swedish Saffron Bread and Gorokakor, a Norwegian cookie. We travel back to the family farm in Cesenatico, Italy with Marcella Hazan to celebrate the first Christmas home after the war, a bittersweet memory of food and family (and Capeletti in Brodo) triumphing over the ruins left by retreating Germans and advancing Allies. Many more revelers add to the mix, including Martha Stewart, Jacques Pépin, Maida Heatter, and Betty Fussell. There are more than 150 recipes for an international array of Christmas favorites, including Jansson's Temptation- Swedish scalloped potatoes with anchovies, a Grand Marnier-flavored Eggnog recipe from Jehane Benoit in Quebec, and Lee Bailey's fine Southern Turkey and Corn-Bread Dressing.Originally published in 1988, a few references to the Soviet Union and little descriptions such as Bryan Miller's reign as current restaurant critic for the New York Times are slightly funny and jarring, but in no way diminish the loveliness of the recipes and memories.

Winners! More Recipes from the Best of Bridge


Best of Bridge - 1988
    

It's about Thyme!: An Herb Manual and Cookbook of Herb and Non-Herb Recipes


Marge Clark - 1988
    

Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen


Jane Cossio - 1988
    

A Tuscan in the Kitchen: Recipes and Tales from My Home


Pino Luongo - 1988
    10 full-color and 50 black-and-white photographs.

Bugialli on Pasta


Giuliano Bugialli - 1988
    The author offers a comprehensive guide to pasta preparation, with more than three hundred recipes, both simple and complicated, from every region of Italy.

Paula Wolfert's World of Food: A Collection of Recipes from Her Kitchen, Travels, and Friends


Paula Wolfert - 1988
    Another title for this book might be "Around the World in 60 yummy meals! Not sure which recipes sound the more enticing "Oven-steamed Salmon with chive oil" or "Catalan Fried Noodles with Garlic Mayonnaiser" or (my personal favorite) Moroccan chicken with eggplant-tomato jam! My kitchen is calling!!

The International School of Sugarcraft Book Two


Nicholas Lodge - 1988
    It covers tube embroidery and Broderie Anglaise, brush embroidery and lace, marzipan figure modelling, chocolate figures and eggs, pulled flowers, sugar flower sprays, filigree, extension work, miniatures, complicated run-outs and piping, designing and interpreting patterns and dozens of hints and tips for creating exquisite cakes.

Pink Adobe Cookbook, The


Rosalea Murphy - 1988
    The Pink Adobe restaurant has operated for nearly 45 years and is considered one of the best restaurants in the United States.

Sameen Rushdie's Indian Cookery


Sameen Rushdie - 1988
    Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus.Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris.There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay--or sweet things--hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks.Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery.Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie's book will be a revelation to all those who enjoy Indian cookery.

The Brilliant Bean: Sophisticated Recipes for the World's Healthiest Food


Sally Stone - 1988
    More than 200 recipes packed with protein, fiber and other vital nutrients.

Baking Bread: Old and New Traditions


Beth Hensperger - 1988
    In chapters on American and European country breads, picnic breads, dinner rolls, waffles, brioches, holiday breads, and bruschette, this generously illustrated collection explores the full range of delicious bread possibilities. Detailed information on adapting recipes to the time-saving bread machine, a thorough explanation of basic bread-making techniques, over 50 innovative recipes for cheeses and spreads, and a complete glossary of newly available whole grains round out this comprehensive volume. Illustrated with beautiful full-color photographs," Baking Bread" is an authoritative, inviting guide to the most satisfying of culinary crafts.

Pioneer Lady's Country Kitchen


Jane Watson Hopping - 1988
    50 halftones, 50 line drawings.

Jell-O: Fun and Fabulous Recipes


General Foods - 1988
    Add clear easy-to-follow instructions and enticing full-color photos, and you have a stunning collection of delectable ideas to treasure for years to come.

The Jewish Festival Cookbook


Fannie Engle - 1988
    

Still Life with Menu Cookbook


Mollie Katzen - 1988
    Gorgeous pastel illustrations add to its charm, while complete menus range from the simple and comforting to the absolutely elegant. The step-by-step "do-ahead" hints for each menu make this the ideal book for busy people who want wonderful meals in their daily lives.

Caribbean and African Cookery


Maya Angelou - 1988
    Grant captures the rich diversity of her home cooking and its history with lovely anecdotes, delicious recipes and full-color photographs.

The International Cookie Cookbook


Nancy Baggett - 1988
    History and background information accompany the recipes and the chapter on cookie-making basics - from supplies to techniques and helpful hints - includes an updated resource list.

Comfort Food


Holly Garrison - 1988
    Illustrated.

Art of Cooking: v. 2


Jacques Pépin - 1988
    Two paperback volumes which represent the master work of one of the most admired cooking teachers today.

Company's Coming: Jean Pare's Favorites: Volume One


Jean Paré - 1988
    Jean Paré, professional caterer and author of Canada’s bestselling Company’s Coming cookbook series, blends some of her favourite recipes of today with treasured family dishes of generations past into this one, special collector’s edition cookbook.

Pea Soup: Andersen's Scandinavian-American Cookbook


Ulrich Riedner - 1988
    Pea Soup Andersen, including soups, side dishes, entrees, breads, and desserts.

Chef Chu's Distinctive Cuisine of China


Lawrence Chu - 1988
    His techniques, tips, and recipes are all here: Classic dishes from Peking, Shanghai, Szechuan, and Canton; how to shop, cook, and serve, and much more. This book is for the connoisseur of fine food--highly informative, a pleasure to read.

Southern Living 1988 Annual Recipes


Southern Living Inc. - 1988
    

Schmecks Appeal: More Mennonite Country Cooking


Edna Staebler - 1988
    When she finished writing those books, Edna Staebler had some recipes that hadn’t fit in the previous books, and readers kept sending her new ones. Soon she had more than 400 recipes – and another book. Schmecks Appeal is chock full of old standbys and wonderful new recipes for everything from coffee cakes to one-course meals. These recipes don’t use fancy ingredients; they are wholesome and straightforward, and they all really schmeck (taste good). As in the other books, Edna Staebler includes warm and witty stories on a variety of people and places. Read, cook, eat, enjoy – here’s a book with real schmecks appeal!

Patisserie Of The Eastern Mediterranean


Arto Der Haroutunian - 1988
    

Arizona Highways Heritage Cookbook


Louise DeWald - 1988
    Author Louise DeWald combines intriguing history and regional flavor in 200 tempting recipes. Historical photographs, anecdotes, and a culinary glossary add to the fun.

The Best of Gourmet 1988 (The Best of Gourmet, #3)


Gourmet Magazine - 1988
    All of the Beautifully Illustrated Menus from 1987 Plus over 500 Selected Recipes. This new addition focuses on healthful recipes for more careful cooking and eating. 96 pages of four-color photos.

The Greystone Bakery Cookbook


S. Postal - 1988
    

Christmas With Southern Living, 1988


Kathleen English - 1988
    1988

Blue Ribbon Cookies


Maria Polushkin Robbins - 1988
    Provides prize-winning recipes for drop, bar, filled, no-bake, and low calorie cookies, brownies, tea cakes, and cream wafers.

Petits Fours, Chocolate, Frozen Desserts, Sugar Work, Volume 3


Roland Bilheux - 1988
    This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.

Lady MacDonald's Chocolate Book: Over 70 Irresistible Recipes for Chocolate Lovers


Claire Macdonald - 1988
    All types of chocolate puddings are included, from hot chocolate cheesecakes and souffles to cold mousses, meringues and gateaux, frozen ice creams and bombes. Lady Macdonald is also the author of "Seasonal Cooking from the Isle of Skye", "Delicious Fish" and "The Harrods Book of Entertaining".

At Home with the French Classics


Richard Grausman - 1988
    Richard Grausman, a well-known teacher of French cooking, has had a long-time mission to dispel this fear and make French cooking accessible and understandable to the American home cook. The result? AT HOME WITH THE FRENCH CLASSICS. This compendium of over 250 classic and traditional French dishes offers recipes that are not only approachable, but are also geared to the contemporary American lifestyle. The author has cut back on salt, fat, eggs, butter, and cream without any loss of authenticity or taste. The recipes have been streamlined by the use of modern appliances. Certain classic techniques, which are neither sensible for the modern kitchen nor vital for the recipe's success, have been revised or eliminated.Mediterranean Fish Soup. Roquefort Cheese Souffle. Zucchini stuffed with Mushrooms and Ham. Broiled Baby Chickens with Herbs and Mustard. Poached Chicken with Creamy Tarragon Sauce. Pepper-Coated Steak with Cognac and Cream. Rack of Lamb with Watercress. And for dessert, Pears Poached in Port Wine, Chocolate Mousse, and Rich Vanilla and Chocolate Custards.Starting with first courses and ending with after-dinner chocolates, the book contains dozens of possibilities for entertaining. Many of the dishes can be made ahead of time. Others can be made in stages, from days to weeks in advance. Selection of Better Homes & Gardens Family Book Service and Book-of-the-Month Cooking & Crafts Club. 82,000 copies in print.

The Paprikas Weiss Hungarian Cookbook


Edward Weiss - 1988
    . . Soups and Soup Garnishes Luncheon, Supper, and Buffet Dishes Dinner Entrees-Meat, Poultry, and Fish Vegetables-Both Hot and Cold Side Dishes and Savory Sauces Desserts and Pastries . . . all completely retested for modem use.