A great gift for Little House fans and anyone who wants more information about what life on the praisie was really like.With this cookbook, you can learn how to make classic frontier dishes like corn dodgers, mincemeat pie, cracklings, and pulled molasses candy. The book also includes excerpts from the Little House books, fascinating and thoroughly researched historical context, and details about the cooking methods that pioneers like Ma Ingalls used, as well as illustrations by beloved artist Garth Williams.This is a chance to dive into the world of Laura Ingalls Wilder, American pioneer, women's club member, and farm homesteader.This book has been widely praised and is the winner of the Western Heritage Award from the National Cowboy & Western Heritage Museum in Oklahoma City. The Horn Book praised it as "a culinary and literary feast."

    Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking.In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.The new recipes reflect ethnic influences--Mediterranean, Moroccan, Asian--that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you.Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards.But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table.

    These popular recipes are fast and easy, with detailed instructions for perfect results every time. 6" x 9".

    With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and the more advanced dishes. For those who have mastered the techniques and for those who are already accomplished cooks How to Cook: Book Two contains a collection of 120 simple recipes from Roast Lamb in a Shrewsbury Sauce to Fresh Pecan and Almond Crumble. The cookbook and television series feature the following ten sections: The Store Cupboard; Fish; Meat; Poultry; Vegetables; Salads; Dairy Produce; Fruit; Cheese and Chocolate.How to Cook is a complete guide to cookery for the twenty-first century. Delia shares not only her vast experience, but also her extensive knowledge of English cooks, such as Eliza Acton. This tradition is combined with the very latest advances and innovations in cooking.

    After a successful career as a restaurant chef, Franey became a food writer for The New York Times in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed, Franey created a national sensation with his revolutionary style of cooking, and American kitchens haven't been the same since. The presentation of quick, healthy, and enjoyable meals was a revelation, introducing the home cook to choices beyond spending hours in the kitchen or settling for "fast food." This cookbook -- the first that collected his New York Times recipes -- captures all that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the injunction "Don't spend all evening in the kitchen!"  As a step-by-step guide to better cooking and delicious eating, this great cookbook allows all cooks to employ Pierre Franey's signature methods and create memorable meals in their own homes.

    La Methode continues the lessons of La Technique, but it is complete in itself.

    Here are 13 more splendid menus for entertaining - simple dishes and elegant ones, thrifty meals and splurges, quickly whipped-up recipes and loving creations, something for every mood and occasion. Whether you've invited vegetarians for dinner or friends who particularly relish the extravagances to be had in a top-flight restaurant, Julia has the answers. You'll find a large, ambitious buffet, elaborate enough for a wedding feast, that can be executed single-handed. You'll find a country meal for fresh-air appetites, a hearty one-dish dinner for a crowd, and a plush picnic fit for royalty - a whole new wonderful choice of delights, from a classic summary menu to a winter supper centered around a tureen of bubbling, cheese-encrusted onion soup. Endlessly fascinated by new possibilities that make the art of cooking (and eating) ever more exciting. Julia gives her own culinary twist to such classic dishes as a cassoulet, braised beef, and 'ate en croute. Always inventive, always resourceful, Julia draws freely on the cuisines of many countries for new inspiration. As can be seen from the color photographs throughout, everything you serve will be as appetizing for your company to behold as it will be to taste and to savor.

    For those who want to know the secrets of Cajun cooking, or for those who simply want mouthwatering recipes, Wilson' Cookin' Cajun fits the bill. Savor, for example, Wild Duck and Turnips, Cajunized Oriental Pork Chops, Stuffed Cucumbers, and Leftover Spaghetti Casserole. Also enjoy a variety of recipes under the "Cooking in a Bag" section, in which Wilson gives away the secret for cooking meats quicker-and making them more tender-than non-Cajuns ever dreamed of. These are but a smattering of the many certain to please recipes in this book, many of which were developed for Justin Wilson's TV show.

    More than 500 recipes reflect the city's ethnic and social diversity.

    By Helen Witty, Elizabeth Schneider - Harper & Row (1979) - Hardback - 325 pages - ISBN 0060146931 "Authoritative recipes for the foods that most people never knew they could make at home"--Jacket.

    It contains more than 1,000 recipes, from regional and ethnic cuisine to outstanding haute cuisine.

    A cultured soyfood, it tastes like Southern fried chicken and is the best vegetarian source of vitamin B-12. More importantly, tempeh is a delicious, natural source of high-quality, cholesterol-free protein, making it an excellent aid to reducing cholesterol as well as a light, tasty treat. Beautifully illustrated and immensely informative, THE BOOK OF TEMPEH showcases this hearty, versatile ingredient in delectable recipes such as Tempeh Guacamole, Spicy Curried Tempeh, Tempeh Jambalaya, and Tempeh Burger with Coriander and Garlic Crisp Tempeh. Whether you'¬?re a veteran vegetarian eager for a new source of essential protein and vitamins, just looking for ways to lead a healthier life, or simply interested in adding some variety to your menus, this book is sure to please.‚Ä¢ More than 130 tempting Western-style and traditional Indonesian recipes-most of which are cholesterol-free.‚Ä¢ Easy-to-follow instructions for making tempeh at home.

    

    Short essays cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom. The recipes are traditional family fare.

    With full-color photos, charts and clear instructions, hosts and hostesses can finally master the difficult challenge of enjoying their own parties. Full-color photos.

    Contains 12 color prints, available only in this book, by acclaimed Blue Dog artist, George Rodrigue. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    The contents include: Pan Frying; Deep Frying; Roasting and Grilling; Braising; Poaching; A Medley of Methods; Anthology of Recipes.

    The new edition provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region. A vast amount of information is imparted in Davidson'¬?s inimitable style, making the volume as accessible as it is authoritative. The recipe collection spans from France (Fillets of Sole with Morels) to Spain (Galician Octopus Pie) to South Carolina (She-Crab Soup) to Greenland (Marinated Halibut Fins). Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.‚Ä¢ The original edition of NORTH ATLANTIC SEAFOOD received the prestigious Glenfiddich Gold Medal award and the Andr?© Simon Award.‚Ä¢ With over 100 line drawings and 200 regional recipes, this landmark volume is an essential part of any serious cook'¬?s library.Awards2002 James Beard Cookbook Hall of FameReviews"Mr. Davidson . . . has vast, multilingual acquaintance with the cuisines as well as the fishes of the world. . . . Davidson gives fish their rightful names in all the relevant languages and dialects; he supplies excellent regional recipes, and line drawings that will help you know what you are buying. You may gather that I love these books." -Barbara Kafka

    Learn to can with honey, pickle with all-natural spices and brines, and dry foods without sulphur, how to make pectin and vinegar, and how to construct drying trays to protect sun-drying foods. Chock full of helpful hints, cautions and suggestions, Putting it up with Honey is a tool no householder should be without. Does your garden overflow? Don't let those valuable foods go to waste. Put up the abundant harvests of summer and fall with . . . HONEY.

    

    "The best book on the subject I've seen." -- Jay Jacobs, Gourment Magazine With Technique Drawings and a Glossary of Ingredients Colorful, distinctive, exhilarating, Vietnamese food will delight everyone in search of new tastes and textures. Craig Claiborne places it among the four finest cuisines in the world. And for years, the French have flocked to Vietnamese restaurants in Paris, where this strinkingly different cuisine surpasses Chinese in popularity. With its reliance on uncooked vegetables, fresh salads, and delicate seafood dishers, combined in a dazzling aromatic balance of sparkling flavors, no wonder Vietnamese cooking won the title of "The Nouvelle Cuisine of the Orient." This superb collection of 150 recipes reflects all three of Vietnam's gastronomic regions: The Red River Delta in the north with its emphasis on light, airy stir-fried foods; the central Highlands, ancestral home of kings, with its spicy dishes decoratively arranged to please royal tastes; and the Mekong River Delta in the south with its abundant variety of vegetables and fruits, deliciously influenced by traditional French cooking. Now Western cooks can discover the secrets of Vietnamese cruisine, an exciting variety of tastes that form unforgettable meals. Surprisingly easy to prepare, these dishes require no special equipment or skill, and most use ingredients that are readily available. The results are spectacular.

    Colour photographs and step-by-step instructions highlight this cookbook which features 150 Bisquick recipes, including waffles, biscuits, strawberry shortcake, blueberry muffins, pancakes, pies and cakes, as well as chapters on low-fat dishes and kid-friendly recipes.

    In The Bean Book, the first to deal comprehensively with beans and their related pulses - peas and lentils - Rose Elliot provides a complete range of recipes for this most versatile form of food which has sustained man throughout human history, is inexpensive, nutritious (rich in protein, low in fa, high in fibre, an excellent source of iron, phosphorous and B vitamins), colourful, and available today in an astonishing variety.

    

    If cramped quarters have stifled your menu or limited your company for dinner, Arthur Schwartz, expansive Daily News food editor, tells you how to prepare delicious, sophisticated cuisine in a pinch for yourself and any number of guests.A devotee of the small kitchen himself ("the small size of your kitchen actually dictates a few of the basic rules of good, basic cooking and sensible easting"), Schwartz gives invaluable tips on how to juggle space and get double use from utensils, discusses ranges, extols food processors for the time and effort they save, and compiles "must have" lists of implements for the efficient kitchen.Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. A creative gourmet, well versed in the world's great culinary traditions, Schwartz masterfully teaches readers how to manage a king's cuisine in a pauper's pantry.

    Probably the most unusual southwestern cookbook ever compiled, it features an assortment of recipes as eclectic as the state�s cultures, many of them contributed by well-known New Mexico chefs. The recipe for refried beans comes from Philomena�s restaurant in Los Alamos: it is followed by instructions for preparing the world-famous chile served at the Owl Bar & Caf� in San Antonio. Also represented are dishes like poulet marengo from more glamorous Santa Fe restaurants such as La Tertulia and the Pink Adobe, along with such obscure regional specialties as Hobbs barbecued ribs, Silver City sausage, and Carlsbad casserole.The book concludes with a selection of recipes donated by some of the state�s best known citizens. Now you can make lentil soup the way Frank Waters does, atole � la Rudolfo Anaya, and chile rellenos in tempura batter according to the instructions provided by Roy Nakayama, New Mexico State University's world-famous chile expert. For your friends who are not lucky enough to live in New Mexico, a list of mail-order sources for New Mexico cooking supplies is included.

    

     Researched in Hong Kong and China, and in the kitchens of Chinese-American food experts, this book contains a collection of recipes representing some of the tastiest dishes found in both restaurant and home cuisines. The recipes were tested for American kitchens and written in a way to make your first try a smashing success. And you can do it all with a minimum of exotic ingredients and special equipment. The Sunset test kitchens, along with the building and gardens, are open to visitors every weekday except holidays. We hope you'll stop by.

    A joy to look at as well as to cook by. Illustrated.