Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout.

    This new revised edition updates the information and adds several new sections on how to: preserve with less sugar and salt, make better-than-store-bought foods at home, freeze for the microwave, preserve and can for the small family, can and freeze convenience foods, choose the right equipment, and make Christmas presents.

    The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

    First produced and seen on WGBH, Boston, they received such acclaim that now they are shown coast to coast on PBS in every major city of the country.The Romagnolis' Table is their collection of over two hundred favorite recipes (including ones most often requested by fans) that show working parents -- who must keep an eye on their budget as well as their children -- how to create authentic yet refreshingly simple everyday Italian meals. But more than stimulating to the appetite, this good-humored, conversational cookbook ushers the Romagnolis right into your kitchen to preside over your burners' daily doings. Whether telling you how to prepare artichoke hearts in olive oil or how to make pasta from scratch, they give clear, easy-to-follow instructions combined with lively anecdotes about traditional Italian eating and cooking.

    All of these authentic dishes have been adapted for the contemporary cook and include valuable time-saving techniques while retaining their old-fashioned homemade appeal.

    

    The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.

    

    This cookbook is more than a pretty cookbook. Dr. and Mrs. Reuben explain in detail the logic behind each chapter--including such fascinating facts as the facts as the hypocrisy of the 'polyunsaturated fat fad,' why 'starches' aren't fattening, and the hidden dangers in common vegetables.Out of print

    

    While still retaining its practical approach, it recognizes the growing popularity of foods such as the avocado, salads, fish and shellfish, the increased use of plate rather than silver service and the trend towards smaller portions of food. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful and it will also be of value to managers and catering establishments.

    

    It contains pioneer and ethnic recipes from the many groups who settled Utah. It is a patchwork of people and stories, complete with a delightful children's section. This 25th Anniversary Edition is a collector's item.

    This is a basic book of bread-making, but one with a difference! It includes a bonus of soup recipes selected especially to go with each fo 24 different categories of breads--an unbeatable combination that makes MARY'S BREAD BASKET AND SOUP KETTLE into a versatile "back to basics" cookbook.

    Includes recipes and other projects and activities that can be done in the kitchen.

    

    

    A source of positive, abundant energy! A "sure thing" in a world of much uncertainty.Phillips, who's widely regarded as today's most successful fitness author, has firm beliefs which go against the grain of today's popular weight-loss methods. "Diets, all of them, are potentially dangerous, most always dumb and ultimately a dead-end street!" he insists. "Eventually, anyone and everyone who's at all concerned with their health must learn how to feed their body, not how to starve it."Instead, Phillips encourages a safe and sound solution which includes eating balanced, nutrient-rich meals, frequently throughout the day. "This is what works in the long run," he explains.Rich with common sense and science, Eating for Life has rhyme and reason. It is specific. There are very clear dos and don'ts which help people enjoy food and improve their overall fitness.Bill's approach, which he calls the "Eating for Lifestyle," has already helped thousands of people break free from the dieting dilemma and discover that, contrary to pop-culture belief, food is friend, not foe. Used intelligently, it nourishes the body and mind, satisfies the appetite, calms cravings, renews health and lifts energy.Like Bill Phillips' Body-for-LIFE, this is a tell-it-like-it-is book. There's no promise of a quick fix. No metabolic tricks or so-called miracles. Just straightforward, clear, concise, practical and appropriate principles for eating right... for life.