The James Beard Foundation, housed in the late culinary master's home in New York's Greenwich Village, has become the center of American cuisine through its in-house dinners, awards, and generosity to young chefs. Any book by James Beard is an absolute essential to a serious cook's library. Still in print you will find Beard on Bread, James Beard's American Cookery, James Beard's New Fish Cookery, and James Beard's Menus for Entertaining. But don't pass by any out-of-print book you can find (either through our search or your own) written by or coauthored by James Beard.

    "She's taken a piece of the culinary world and made herself its queen."-- "New York"

    It has been listed by USA Today as one of the top five regional cookbooks in the United States. One of the most comprehensive cookbooks found anywhere, containing triple-tested recipes from Louisiana's legendary kitchens. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    Enjoy classic and popular Heart of Dixie recipes. The League's favorites are noted with a cotton boll. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    

    The definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for more than 30 years, 1080 Recipes contains recipes from all Spanish regions, covering everything from appetizers to stews, from vegetables to desserts.

    The Beany Malone Cookbook offers many wonderful recipes intertwined with the stories and characters who made them best known and loved.

    A very large collection of the early works of Graham Kerr. This comprehensive book will be enjoyed by the gourmet cook. The recipes are clearly laid out and explained. Color photos with some step-by-step sequences.

    With over 200 recipes Lebanese Cuisine is designed for the gourmet, the vegetarian, and the health food enthusiast.

    With guidelines on equipment and preparation, useful hints on cooking, and important tips to remember, this A–Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as Mint Jelly, Lemon Curd, Pumpkin Jam, and Seville Orange Marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs, and vegetables. This unique and comprehensive recipe book revives the art of jam, jelly, pickle, and chutney making, and celebrates the joys of transforming a surfeit of anything—from apples to whortleberries—into jars full of sweetness. Includes dual measures.

    More than fifty international recipes, such as moussaka, orange mousse, and soda bread, are explained in text and pictures.

    Presents menus and recipes from eleven African countries, with serving hints and complete shopping lists, and includes additional recipes for appetizers, soups, fish, poultry, beef, side dishes, salads, breads, and desserts.