In this handsome new hardcover edition, home cooks will rediscover the recipes that made Julia Child America's undisputed expert on fine French cooking. With her signature devotion to culinary education, Julia Child takes her reader from novice to experienced chef through the essential techniques of her cuisine, from how to fry an egg to success with the most luscious and elaborate desserts. Julia Child remains the ultimate authority on French cooking in this country, and with this beautiful and accessible volume, her wisdom is available to all. The French Chef Cookbook features: *16 pages of photos illustrating Child's techniques *Bound-in ribbon marker for easy reference *Child's valuable notes on equipment and ingredients *Step-by-step recipes for such classic favorites as Coquilles Saint-Jacques, Boeuf Bourguignon, Hollandaise and Béarnaise sauces, Pots de Crème, and Chocolate Soufflé.

    The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.Throughout these pages she draws on all four of the region's major cooking styles:        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and taginesFrom the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

    Boldly confessing her prejudices and passions, Fisher provides a mouthwatering, soul-satisfying book composed of 17 chapters and more than 140 recipes for every course of every meal--from the simplest to the most esoteric.

    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Food That Really Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, life with the Mennonites, family, and the Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.Back in print as part of Wilfrid Laurier University Press's Life Writing series, a series devoted celebrating life writing as both genre and critical practice, the updated edition of this groundbreaking book includes a foreword by award-winning author Wayson Choy and a new introduction by well-known food writer Rose Murray.

    The subtle, spicy, varied cuisine of the Middle East, ranging from the inexpensive but tasty peasant fare to elaborate banquet dishes, is featured in this easy-to-use cookbook which has been translated into workable Western terms.

    The demand for reprints of perennial favorites or early, hard-to-find dishes prompted Mrs. Dull to compile them into her now-famous book. Not only does it include individual recipes, but it also suggests menus for various occasions and holidays. Her famous Georgia Christmas Dinner, for instance, consists of grapefruit, roast turkey, dry stuffing, dry rice, turkey gravy, candied sweet potatoes, buttered green peas, cranberry jelly, celery hearts, hot biscuits, sweet butter, syllabub, and cake.Mrs. Dull was one of the most sought-after caterers in Atlanta even before she began her newspaper column. Her vast, practical knowledge of food and its preparation, and her embrace of new, but never gimmicky, innovations in cooking served her readers well. Upon Mrs. Dull's death in 1964 at the age of 100, the Atlanta Journal said that her book was "the standard by which regional cooks have been measured since 1928." Southern Cooking is the starting place for anyone in search of authentic dishes done in the traditional style.

    

    208 pages.[v.2] Recipes: the cooking of provincial France. Recipe instructions by Geraldine Schremp. 112 pages.

    

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