Here you will find answers to every food preservation question, including vacuum sealing and packing with the Tilia FoodSaver, as well as unique gift-giving ideas.

    Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

    It gives festive party ideas, including a caroling party and a teddy bear party. There are also some decorating tips, such as home-made ornaments and fragrant herb bundles.

    Alphabetically arranged entries define and describe-- Fruits and vegetables, both well-known and exotic varieties Meat cuts and preparation methods Fish, shellfish, and ways to cook and serve them Breads, pastas, and other grain-based foods Cooking tools and techniques Reliable ways to preserve and store foods Herbs, spices, and their many uses . . . and much more Miniature glossaries are interspersed throughout the text. For instance, following the entry for apple, an "Apple Glossary" provides descriptions and recommended uses of 28 different varieties. A generous array of sidebar features throughout the book offers quick tips on food purchases, as well as " Fast Facts " and advice on preparation, serving, and dining. For example, immediately following the "al dente" entry in reference to cooking pasta, readers will find this sidebar: Fast Facts Al Dente An obvious line flowing through the thickest part of the pasta means it's not done Lingering heat will continue to cook the pasta for a short time after it's removed from the hot cooking water More than 6,700 entries are supplemented with a general introduction, hundreds of illustrations, and pithy quotations about food and dining from chefs and gourmets. The new deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges.

    PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cooking—of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation.From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding.From Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse.From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding.From Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces.From the Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte.Anya von Bremzen, a native of Moscow who emigrated to the West in the mid-1070s, is a food writer and food consultant. John Welchman is a travel and food writer who, like Ms. Von Bremzen, specializes in writing about the former Soviet Union. Together they spent three years working on PLEASE TO THE TABLE, traveling extensively through the former USSR, visiting professional chefs, touring markets, and sampling and gathering dishes.

    Alice Medrich founded the first in a chain of chocolate shops in 1976, introducing legions of Americans to the joys of chocolate truffles. With the guidance of this lavish book, home cooks and budding pastry chefs can make their own renditions of the shop's sophisticated confections. Each fabulous recipe features detailed instructions that even first-time bakers can follow to create treats that are — almost — too beautiful to eat.Alice Medrich shares her exclusive techniques for making visually stunning, professional-quality desserts, from a Christmas mousse and a child's birthday cake of miniature cupcakes to dainty macaroons and soft-centered chocolate truffles. Easy-to-follow directions, illustrated in full color, explain how to sculpt chocolate roses, ruffles, fans, shavings, and other finishing touches. This newly revised edition features a new Introduction by the author, a new Chocolate Chart with advice on ingredients, and updated Resources and Equipment sections. The ultimate chocolate dessert book, Cocolat promises to be the crowning jewel of any cookbook collection."Alice Medrich's groundbreaking chocolate techniques and recipes, first at her much-missed Cocolat shops and then in her books, have certainly survived the test of time. Their flavor, appearance, and elegance are every bit as fresh and delightful today as they were when they first appeared. Cocolat is a true classic." — Nick Malgieri, author of PASTRY and BAKE!"My seduction by chocolate happened the moment I bit into my first dark chocolate truffle at Cocolat, Alice Medrich's groundbreaking shop. I've been a dedicated fan ever since and was thrilled when she shared her coveted recipes in this book. Alice has always stood on the forefront of the world of chocolate, and Cocolat is one of the most cherished books in my cookbook collection!" — David Lebovitz, author of My Paris Kitchen and The Sweet Life in Paris"At this very moment, I have a Mocha Pecan Torte in the oven because to read Cocolat is to bake from it, and that's as true now as it was when I was nine years old, awestruck by the sea of chocolate ruffles on the cover. Like many pastry chefs, I cut my teeth on this book, and it's hard to overstate Alice's influence on dessert menus and bakery cases across the country." — Stella Parks, Senior Editor at Serious Eats and author of BraveTart: Iconic American Desserts"The kinds and variations of chocolate available in the United States have exploded since the original Cocolat was published in 1999. But what has remained constant is Alice's expertise in sifting through all the information so home cooks can successfully create desserts with one of the best ingredients on earth. Alice's original Cocolat is a classic in many bakers' kitchens, including my own. The pages of mine are chocolate-stained and dog-eared. I know I will soon get this new, revised version as messy as I absorb and learn all Alice has to share with us on her new chocolate discoveries." — Emily Luchetti, San Francisco–based pastry chef and author of several dessert books including Stars Desserts and The Fearless Baker"Alice Medrich is the Grande Dame Extraordinaire of everything chocolate. Her patisserie, Cocolat was revolutionary and one of the very few in the banal landscape of American bakeries at the time. I have a copy of this original book and it inspired me early on in my career to master many of the techniques in here available to anyone who submits to their love for chocolate." — Elizabeth Falkner, Chef/Author/Artist

    In Justin Wilson's Homegrown Louisiana Cookin' Justin serves up all the recipes from his Homegrown television series in addition to hundreds more for: * Appetizers* Salads and Dressings Gumbos and Soups* Sauces and Gravies Rice, Pasta, and Stuffings* Seafood Poultry and Eggs* Meats* Game Vegetables* Breads* Desserts Beverages* Preserves So, come to Louisiana and enjoy some good cookin' and eatin' -I garontee!

    Recipes range from traditional favourites such as blintzes and chicken soup to Szechuan chicken, aduki-squash soup and many other international, gourmet and natural specialties.All in a clear, easy-to-use format with helpful symbols and numerous charts and illustrations.

    Features Heatter's instructive asides and 95 line drawings.

    From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...Expert advice on getting your grill set up190 sensational recipes from appetizers to dessertGreat tips for grilling foods to perfectionAn up-to-date guide to barbecuingAn indispensable list of tools you'll need to have

    Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.

     Guided by a sense that winter is the season for seasonings-from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb-this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth.More than 300 recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Selection of the Book-of-the-Month Club's HomeStyle Books. 112,000 copies in print.

    Recipes contain step-by-step instructions for easy preparation.

    French Tastemaster Awards, winning both Best Basic Cookbook and Best Cookbook overall of the year. This thoroughly revised, completely updated version set a new standard of excellence by offering :Hundreds of new recipes, New cooking equipment and techniques, Calorie, cholesterol, and sodium counts.

    Indexed.

    Recipes for easy-to-make desserts include Chocolate Toffee Cheesecake, Creamy Lemon Cheesecake, Chocolate Peanut Butter Cheesecake, and low-calorie, low-cholesterol cheesecakes, plus information on equipment, ingredients, and appliances.

    Recipes have won acclaim from Gourmet Magazine, The Dallas Morning News, and The San Antonio Express-News.

    More than 200 unique and intriguing recipes for all kinds of Greek dishes.

     Be it a steaming bowl of Minestrone to take the bite out of a winter day or a delicate Raspberry Lime Soup for sultry summer nights when appetites are flagging, these eighty enticing recipes for soups, stews, and chilies are simple for even the novice cook, and creatively appealing to the experienced chef. Anyone with a deep pot and a ladle can make sumptuous meals of a rich Curried Chicken Stew or a refreshing chilled Breakfast Fruit Soup in about half an hour. From warm, comforting classics like Matzo Ball Soup, New England Clam Chowder, and Beef Stew to elegant meal openers like Carrot with Ginger Cream or Avocado Gazpacho, there's a taste for every season, a treat for every palate.

     Lidia Bastianich is famous for her Italian-American cooking, but this cookbook–her first–captures the distinctive cuisine of her native Istria, located on Italy’s northeastern Adriatic coast near the border of the former Yugoslavia. This book is also her most personal; in addition to the recipes, she has included numerous personal stories, memories, and photographs from her childhood.With La Cucina di Lidia, you can savor antipasti such as Polenta with Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice and pastas include Plum Gnocchi, Risotto with Squash Blossoms, and Zucchini and Tagliatelle with Leek Sauce. Entrées feature fish (Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken with Rosemary and Orange), meat (Stuffed Breast of Veal), and game (Duck Roasted with Sauerkraut). Desserts range from Chocolate Zabaglione Cake to Apple-Custard Tart. Here is an Italian cuisine infused with the flavors of Eastern Europe, the early repertoire of one of America’s favorite chefs. Discover Lidia’s history and memories as well as the dishes from her homeland. The stories and tastes are unforgettable.

    Whether for a Sunday brunch or office party, these delicious accompaniments will delight any guest.

    I loved it."--Paula Wolfert, author of Mediterranean Cooking, The Cooking of South-West France, and Paula Wolfert's World of Food. The cuisine of Greece is rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. Diane Kochilas lived and traveled through Greece searching out home cooks and professional chefs alike to gather these special recipes and explore the culture that surrounds them, The result is this, her delicious, classic first book filled with recipes accessible to cooks everywhere. This tantalizing collection covers all aspects of Greek cuisine and pays tribute to the history and tradition behind the different dishes. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious, and folkloric origins of various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling fish and game, are covered, as are regional variations and local specialties. Let Diane Kochilas introduce you to the food and wine of Greece, the secrets of great Greek home cooks and the rich culinary tradition of this ancient land. And, be sure to watch Diane's new show My Greek Table on Public Television!

    As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes. The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.

    The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks.Beautiful photographs, interesting facts, original illustrations and delicious recipes capture the special flavor of each state.

    From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.

    With more than 250 recipes, you'll be inspired to use readily available ingredients in deliciously creative combinations. La Place and Kleiman offer a style of cooking and eating that is inviting, easy, and elegant.

    More than 250 full-color photographs.

    The Six Ingredients or Less Chicken Cookbook emphasizes great meals in minutes. Here you'll find that simple ingredients, simply prepared, make cooking wit chicken effortless and fast. These all-pupose recipes, using basic ingredients, range from appetizers, salads and sandwiches to main dishes an casseroles, and fit every occasion. Take Pecan Chicken Salad or Teriyaki Chicken Wings to your next potluck, picnic or party buffet. Liven up a weeknight family dinner with Chicken Enchiladas in Cream. Six Ingredients or Less Chicken Cookbook - It's fast! It's easy! It's indispensable!

    Easy but elegant, simple but special - that's what today's entertaining is all about.  And that's what Canadian Living brings you in the pages of this beautiful full-color cookbook.  Getting together with family or friends is as popular now as it's ever been - whether it's a festive gathering at Christmas, an elegant dinner party or a relaxed summer barbecue.  But today's busy cooks don't have time to fuss with complicated menus and elaborate planning.

    From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.(Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.)

    

    New; but very minor shelf-type cover wear

    Recipes featuring Maker's Mark bourbon.

    Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.  An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.Previous edition sold more than 75,000 copies.Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

    Store-bought breads will be history when bakers learn the simple steps for making Farm-Style Whole Wheat Bread and Soft Oatmeal Sandwich Bread. Mornings are special with Toasted Almond Pear Muffins, and coffee time is paradise with a warm slice of Pecan Streusel Coffee Cake. Big Broccoli Calzones and Deep-Dish Sausage and Shrimp Pie make hearty meals -- but remember to leave room for a mouthwatering dessert such as Peaches and Cream Pie, Maple Pear Crisp, or Spiced Pumpkin Cheesecake.

    A timesaving recipe section, using cake mixes with homemade results, will be of special interest to busy cooks. All recipes are quick and easy and use everyday ingredients. For morning coffee, after dinner or as a late night snack—choose Cakes...truly irresistible!

    In this delectable new McNair collection, the bestselling cookbook author presents his favorite recipes, ranging from hearty, chunky meals in a bowl to creamy smooth soups best savored in small starter portions. Special emphasis is placed on soups that are quick and easy to prepare, as well as those that can be made in quantity and frozen for later use. Since flavorful stocks are the basis for many soups, recipes for creating the perfect stock from a variety of poultry, meat, fish, shellfish, and vegetables are highlighted. A host of delicious and exotic recipes follow, including spicy New Orleans Green Gumbo, Minted Lettuce and Snow Pea Soup, Oyster and Artichoke Bisque, Four Onion Soup with Blue Cheese Croutons Caribbean Frozen Ginger Banana Soup, Crab Vichyssoise, Red and Gold Beet Soup, and Autumn Chestnut Porridge. For their fifteenth book together, eminent food photographer Patricia Brabant teams up with McNair's masterful presentations to display each dish in glorious color.

    These 225 Old World recipes -- for everything from chopped liver and herring in cream sauce to chicken soup with matzoh balls, kreplach, stuffed cabbage, kasha varnishkes, and tzimmes to honey cake -- combined with Mama Leah's nostalgic storytelling make for a tasty and delightful cooking experience. With special sections on blintzes and Passover cooking, Mama Leah's Jewish Kitchen will prove indispensable during the holidays and invaluable all year long.

    It explains how to grow them, it gives 150 recipes from Latin America, the Caribbean, Africa and Asia and it includes a guide to chile varieties.

    Italian Recipes and Fond Memories From People Who Lived in Madison's Greenbush District, 1900-1960

    Four-color photos.

    citiesIn his syndicated" Mr. Food cooking spots, Art Ginsburg has been telling television audiences across the country how to cut time, cost, and trouble in the kitchen without sacrificing any down-home taste. Now, in the" The Mr. Food Cookbook, he provides 250 of the most requested quick, easy, scrumptious recipes and ideas from his national show. These dishes look and taste gourmet without the gourmet work, and the best part is they can be made from inexpensive ingredients right off the supermarket shelf." The Mr. Food Cookbook solves the ever-present problem of what to make for dinner and how to make it fast! From weekday dinners to entertaining menus, this book shows you how and you'll agree with Mr. Food when he exclaims, Ooh it's so Good!!

    Citing the local specialties of each area of the province, where else could you find seven recipes for tourtiere, each with a different local variation? Or the secrets behind the traditional cod-based bouillabaisse of the Gaspe? Now revised and updated, this edition features over 125 new recipes and traditional favorites, along with highlights on up-and-coming new chefs, the province's best restaurants, notes of architectural and historical interest, and typical regional menus for a genuine Quebecois feast. With photos illustrating the people, the cuisine and the land sprinkled throughout, this is the food lover's guide to Quebec.

    Try Ghandi's Spicy Chapatis and Gujarati-Style carrot salad.

    

    Today we don't have that much time, but we can still relive those tastes. TV's colorful Mr. Food lives today's busy life-style, too, so he's come up with over 250 new and exciting recipes from his popular TV show to re-create those tastes, without all the old-time work. Following the success of his last book, The Mr. Food Cookbook, Mr. Food Cooks Like Mama is about making new memories with today's popular foods, along with remebering the flavors from Mama's kitchen. He uses all easy-to-get, readily availble items to make it so much easier to say Ooh it's so Good!!

    By making their own baby food, parents can drastically reduce the sugar, salt, artificial colors, fillers, additives, and preservatives in their child's diet. And now making baby food from scratch has never been easier--with this practical, user-friendly cookbook by Martha and David Kimmel, founders of the phenomenally successful Mommy Made* line of baby and toddler food.Updated for a special 10th anniversary edition, Mommy Made* is filled with 140 easy-to-make recipes that are perfect for introducing your baby to wholesome solid foods. These delicious, kid-tested dishes--which include finger foods, shakes and smoothies, snacks on the go, spoonable treats, and a variety of table dishes--were created with your baby's special nutritional needs in mind, and will help your child establish healthful eating habits that will last a lifetime. Mommy Made* also includes: Nutrition advice from birth to three years--incorporating guidelines from the American Academy of Pediatrics A blueprint for when and how to get your baby started on solid food Answers to parents' most frequently asked questions:  from milk and protein needs to determining portion size, preventing "hunger strikes," and detecting food allergies Tips on pureeing, straining, and mashing, as well as storage, thawing and reheating, and using the microwave A handy nutrition glossary, food pyramid, and list of helpful websites And much more!

    Illustrated.

    In this cookbook viewers from all around the state share their favorite recipes, along with colorful anecdotes about the history of the dish.

    At once simple and imaginative, these superemly satisfying recipes include breads--from muffins to loaf breads to coffee cakes--paired with hearty, slow-steeping and quick-to-make soups and stews. Tips for ecologically aware kitchens also are included.

    125 full-color photos.

    Explains how to make plain and flavored pastas, and shares recipes for Eastern and Western style pasta sauces and dishes, including stuffed pastas and dessert pastas.

    

    Her books are perennial bestsellers in her country. Since 1990 she has appeared daily on Greek Antenna TV's most popular morning talk show which is now seen in North America by satellite.Many of the delectables unveiled here are traditionally served at weddings or religious holidays. Chapters cover preserved fruits, doughs, ice creams, tortes, and compotes, among others.

    And even with so many different ways to prepare it—sautéed on the stove top, braised in the oven, or grilled over an open fire—the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion.Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices. Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire. Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish. Williams-Sonoma Collection Fish offers more than 40 easy-to-follow recipes, including both familiar classics and tempting new ideas. In these pages, you'll find appealing fish dishes for any occasion—from a casual weeknight supper to a more formal affair. This beautifully photographed, full-color recipe collection will quickly become an essential addition to your kitchen bookshelf.

    Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people. Here is the very best of Mexican cooking written with the needs of the American cook in mind."Excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes." -- Publishers Weekly

    Offers a tantalizing selection of dishes reflecting the diversity of Caribbean cooking, from Callaloo soup and pepper pot to banana fritters and planter's punch.

    

    Black-and-white illustrations throughout.

    A unique collaboration of 37 of country music's biggest names, including Reba McEntire, George Strait, and Tammy Wynette, this book offers informative cooking and serving suggestions for more than 200 recipes.

    Offers an introduction to the diverse smorgasbord of Scandinavian cuisine, from open-faced sandwiches, pickled herring, and meat balls, to apple pudding and pancakes layered with fruit.

    Published 1991, revised from the 1990 original edition. 31 authentic and commemorative recipes, 52 research notes, 37 pages.Victorians who were affluent enough surely knew how "to do Christmas." No expense or trouble was spared when it came to dining and decorating.  Less wealthy people, too, of course enjoyed the holiday, and their manner of celebrating is also discussed. Descriptions, first-hand accounts, an information-rich narrative, and illustrative recipes combine to make Victorian Christmas Celebration Cookbook  worthwhile reading. Christmas trees decorated with "candy-filled paper cornucopias," "gilded egg cups," and/or even "small taxidermied animals" are described, as are meals involving such dishes as "devilled spaghetti," and "ginger sherbet."

    Plus: advice on making up efficient supermarket shopping lists cooking for dieters transforming ordinary leftovers into chefs' delights using substitutions when recipe ingredients are unavailable mastering microwave oven cooking planning menus fixing imaginative snacks

    Lincoln's hometown: native Illinois pork, beef, corn, garden-crisp vegetables, dew-fresh strawberries, and rich, ethnic dishes inspired by our forebears. A Winner of the 1990 Midwest Regional Tabasco Community Cookbook Award. These recipes, beautiful artwork, and historical commentary impart the rich history of Illinois' capital city.

    Watercolor paintings of New England scenery enhance the fresh look of this easy-to-read collection. Community Benefits: Projects directed toward prevention of child abuse and issues relating to women and children including literacy, health and scholarship.

    The recipes in this book are mainly Lebanese, Palestinian, Jordanian, and Syrian. The book features 16 chapters ranging from main dishes, appetizers to desserts, and everything in between. Sahtein cookbook also has a dictionary of herbs, spices, and nuts helping those who are not so familiar with the Arabic style of cooking. It also has helpful hints, suggested menus, and a table of data and measurements with equivalents and possible substitutions. "The recipes in this book are the closest to my mother's authentic old country recipes." The recipes are easy to follow, nutritious, and delicious. This cookbook is an excellent addition to anyone's culinary library Every new bride should have this book!

    More than just a cookbook, Festive Ukrainian Cooking is a definitive account of traditional Ukrainian culture as perpetuated in family rituals and celebrated with elegantly prepared food and drink. Working from original sources in Ukrainian, Russian, and Polish, and drawing on experience as an accomplished cook, Marta Pisetska Farley arranges these recipes as they were enjoyed throughout the year, beginning with kolach, a glazed braided bread sprinkled with poppy seeds, for Christmas Eve, and ending with succulent dishes made with wild mushrooms harvested in the fall. Chapter introductions describe the folkways associated with major holidays and family events and the symbolic and celebratory role of food appropriate to each. Festive Ukrainian Cooking, originally published in 1990 and now newly repackaged in paperback, records these traditions and adapts old-style recipes for the modern kitchen.

    Ken Hom's Quick and Easy Chinese Cooking dishes up delicious Chinese fare in mere minutes with mouth-watering recipes and quick tips for healthy, nourishing meals in no time. Shopping lists, itemized preparation and cooking times, menu suggestions, and strategies for shortcuts beat the clock with everything from appetizers and soups to main dishes and desserts. Designed for today's household running on a hectic schedule, as well as for the cook who wants a gratifying dinner without much fuss, this book satisfies with home-cooked meals organized ahead of time, or tasty treats whipped up in minutes. In an era when even discerning cooks are tempted to compromise to save time, Ken Hom comes to the rescue with Ten Minute Salmon with Green Onion Sauce, or Papaya and Grapefruit Salad. Readers can serve up Quick Orange-Lemon Chicken in twenty minutes, or Elizabeth Chong's Noodle Salad in just seventeen minutes. Using shelves stocked with items from the book's suggested Basic Chinese Pantry, even the most reluctant cook can conjure up a fabulous meal. Lavish full-color photographs round out this truly indispensable resource for cooks on the go.

    Now you can celebrate the holidays with The Christmas Cookie Book, a mouth-watering collection of more than ninety recipes gathered from the family, friends, and neighbors of authors Judy Knipe and Barbara Marks.Here you'll find traditional American favorites as well as international classics: Mother Gilbert's Chocolate Cookies and Renata's Vanilla Crescents make the most of down-home ingredients, while Linzer Wreaths and Swedish Butter Cookies will delight you with their marvelous Old World flavor. There are recipes for fancy cookies, such as Almond Spritz, and for treats like Apricot-Coconut Confections, which are so simple even the kids can help.More than a collection of recipes, The Christmas Cookie Book is also a practical guide to the basics of cookie baking, equipment, and techniques. A special section called "Cookies to Go" is devoted to gift-giving, with charming ideas for packing and wrapping your cookies. A veritable feast of terrific recipes, gift ideas, and cookie-lore, The Christmas Cookie Book is sure to please cookie lovers of all ages.

    There are recipes for every variety of crab you may want to serve, from the popular blue crab, stone crab claws, Dungeness crab, to Alaskan king crab legs. The impressive array of memorable meals features entrees from formal grilled dinners to casual summer fare. Specialty dishes include: Crunchy crab nuggets New Orleans crab spread Baltimore crab soup G.W.s she crab soup Crab meat and canteloupe salad Chesapeake Bay crab salad Maryland crab cakes Oyster House Road crab cakes Deale deviled crab Northern Neck stuffed crab Soft shell crabs with tarragon sauce Spicy stuffed soft shell crab Miles River crab imperial Choptank crab fritters Sizzling Dungeness crab legs

    Rick Rodgers presents tempting recipes in the only comprehensive book for turkey main and side dishes that are low in fat, cholesterol, and high protein.