400 recipes using nutritious ingredients.

    Broad in scope, thorough in detail, this nutrition-conscious cookbook is a treasury of flavorful, authentic recipes and menus, complete with protein and calorie counts, serving suggestions, and friendly tips on how to make each meal a family favorite.

    There are tray bakes, no-bake cakes, tea breads, scones, biscuits as well as such delights as praline meringue and mocha gateau.

    As ever, the principles remain the same - to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavors such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook: Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.

    Drawing from decades of teaching and writing, Beard presents readers with a masterful book to instruct and inspire in the kitchen.   Featuring 1,000 recipes that reflect Beard’s wide-ranging culinary passions and expertise, The New James Beard offers the amateur chef vital wisdom on mastering escargots, perfecting a homemade tomato sauce, keeping fried chicken irresistibly moist, and much more. Drawing on ingredients and know-how from around the world, Beard whips up innovative dishes like Provençal roasted lamb with anchovies and garlic, and Sharlotka, a Polish bread pudding, while giving old favorites new twists like Mexican- or Madeira-style meatloaf. With easy-to-follow instructions on preparing everything from hors d’oeuvres and salads to desserts and pastries, and some healthier options too, this remarkable compendium will satisfy the needs of any home cook.

    The Baton Rouge Morning Advocate/State Times Whether you are a native New Orleanian, a newcomer, or a visitor to the Crescent City, satisfy your craving for "la bouche Creole" (the Creole taste) in your own kitchen with the help of well-known Creole chef Leon Soniat, Jr. In La Bouche Creole, Soniat gives the recipes for the most popular Creole dishes-the ones most frequently found in restaurants-and also shares the secrets for the classic Creole dishes found on his family table. There are more than 200 recipes in La Bouche Creole, including: Okra Seafood Gumbo, Creole Bouillabaisse, Crabmeat Mornay, Chicken Jambalaya, and Coush Coush. From familiar New Orleans dishes to unique adaptations of traditional recipes, this cookbook is a truly comprehensive sampling of Creole cooking. Interspersed among the recipes is Soniat's colorful running monologue of Creole life in old New Orleans-steps being scrubbed with red brick dust, trips to the bustling French Market, and crabbing and shrimping excursions on the train "Smokey Mary" to Lake Pontchartrain. Soniat, who credited his mother and grandmother as his cooking teachers, wrote a weekly column for New Orleans' newspaper, The Times-Picayune/States-Item, and hosted a local radio cooking show.

    An extensive collection of international pastry recipes, with complete instructions for various appetizers, entrees, and desserts, and drawings to illustrate pastry shapes and techniques.

    Written by distinguished food historian Alan Davidson (author of The Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'¬?s work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the subject, as well as readers steeped in the biology and culinary traditions of the Mediterranean. ‚Ä¢ The original edition won the prestigious Glenfiddich Award for best food book and was translated into five languages.‚Ä¢ An essential reference for the gastronomically inclined traveler (or English-speaking resident) wishing to know more about the seafood found in the markets, kitchens, and restaurants of the Mediterranean region.

    This book covers French country cookery.

    It is an elegant tribute to an authentic and sustainable way of life to which many of us are now seeking to return.This new edition of The Ballymaloe Cookbook marks both Myrtle s ninetieth birthday and fifty years of her award-winning, internationally renowned restaurant at Ballymaloe House. Containing many new recipes, the book is a celebration of modern Irish cooking at its best.It isn t just a collection of recipes but a reflection of a genuine and authentic way of life, related to the land, the culture and the produce of the country in which Myrtle Allen lives. Financial TimesIt s so hard not to fall back on the cliches when thinking about Myrtle Allen: the farmer s wife whose pioneering spirit changed the face of Irish cuisine; the matriarch who championed locally sourced, seasonal, sustainably harvested produce at a time when such things were unheard of; someone who was handwriting daily changing menus before the world of trendy restaurants caught up. My memories of Myrtle Allen s Ballymaloe serve only to reinforce the cliches, I m afraid: walled gardens and edible flowers, soda bread and best-butter heaven, chicken liver pate and wild garlic soup, wandering-around chickens and seawater-fresh air. Staying at and dining in Myrtle s hotel allows for that very rare moment when you pause for a minute, take it all in and, all of a sudden, everything seems very okay with the world. Yotam OttolenghiReviews:'The Ballymaloe Cookbook is going to be gathering splashes and splatters happily in my kitchen for many years to come.' Wholesome Ireland'A revised and updated version of The Ballymaloe Cookbook has just been released to celebrate 50 years of the Ballymaloe restaurant and the recipes are just as relevant now as they were back then. Add it to your kitchen shelf' Woman's Way'Itis a visual feast, teeming with classic recipes, and should be in every Irish kitchen.' Image'This lavish, informative cookbook is an important cultural and culinary milestone in the history of Irish food.'Social & Personal"

    Rasmussen's Book of One-Arm Cookery

    Over five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's Book of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her Introduction. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as: rose petal vinegar, Oxford Kate's sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, apple cider. In In paperback for the first time, Martha Washington's "Booke of Cookery" is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.

    Wings

    

    And I would certainly rank Indonesian cooking among the greatest on earth.' --Craig Claiborne, Food Editor, The New York Times

    Hundreds, if not thousands, of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct--in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart has travelled widely, both as an explorer and a film maker, and his book is everywhere informed by an eye for telling details and an ability to evoke the background and context of the ingredients he describes. One of the reasons why the book came to be written, he points out in his Introduction, is his love of open-air markets around the world. Several judges said they.. 'would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.' Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction to the book..' Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...What I have tried to do is to list as a wide a range as possible to give some of their background and to identify their particular characteristics.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming.'

    

    Every effort is made to perfectly accommodate aroma, flavor, color, texture & serving ware to the season, guests & occasion. The techniques & principles that enable one to create a sense of harmony through a meal are given in this book.

    

    Gives directions, accompanied by explanatory line drawings, for a variety of kitchen-tested recipes from simple snacks to a Mother's Day breakfast tray.

    Simple-to-master recipes cover tortellini from scratch, authentic pasta sauces, savory meat dishes, luscious desserts and more. This new edition features everything from simple dishes for a family meal to more elaborate recipes for special occasions, including: * Homemade Minestrome * Tagliatelle Bolognese Style * Shellfish Risotto * Bruschetta with Fresh Tomatoes and Basil * Roasted Leg of Lamb with Garlic and Rosemary

    nutrition guidelines.

    Recipes come from many states, particularly Louisiana.Read the preface for the story behind the book's title.

    

    

    ANYTHING YOU WANT TO KNOW ABOUT CHINESE COOKING BUT WERE AFRAID TO ASK.Explains the how's and why's of the chinese cuisine.

    Featuring delectable and easily prepared ‘recetas’ for every course on the menu, THE ART OF MEXICAN COOKING will the be authority on Mexican food and cooking for many years to come. With a history as old as the Mayan civilization, Mexican cuisine reflects an exotic potpourri of nationalities and tastes. The authors toured the country extensively to collect this astonishing array of authentic recipes – from simple soups to the sophisticated and elegant turkey mole with its delicious velvety sauce. For dishes that are as highly seasoned as the climate of Mexico itself, there are empanada, enchilada, and chile entrees. Or try Huevos Rancheros – eggs prepared with a sumptuous sauce – to make a light supper a memorable experience, or to highlight any Sunday brunch. Along with a wealth of incomparable recipes, THE ART OF MEXICAN COOKING also includes the fascinating history of the development of Mexican food – from the pre-Columbian Indians through its Danish, Spanish, English, French, and American influences.