Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

    Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.

    This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start.Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.

    150 photos.

    The food is nutritious, easy to prepare, and totally unpretentious, including recipes for potato candy, cry-baby cookies, lime pickles, and much more.

    --Craig Claiborne "If I could only have one book on sausage making this would be the one." -- squidoo.com Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.Curing and smoking meat using natural and synthetic casingsSelecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

    Plum Crazy Carrots. Brazilian Avocado Cream. A Classic Cold Vinaigrette. French Chou Chou and Germantown Slaw. From artichokes to zucchini, Bert Greene's not-strictly-vegetarian vegetable cookbook is loaded with close to 500 recipes for vegetable soups, casseroles, crepes, flans, quiches, souffles, tarts, breads, cakes, pies, and even sorbets. Alphabetically arranged according to vegetable, the recipes celebrate 30 not-strictly-green wonders of the garden. Temptations all, the dishes Greene creates are luscious beginnings, sturdy main attractions, and triumphant finales. Broccoli and Pasta Timbales are perfect appetizers, Asparagus and Shrimp Salad an inspiring lunch, Cloaked Chicken and Peas in Cream a hearty supper. In addition to the recipes, Green offers tips on shopping for vegetables, preparing vegetables, and enjoying vegetables, as well as fascinating tidbits of history, lore, and personal anecdotes that give the book an engaging, conversational tone. Winner of a 1985 Tastemaker Award. Main selection of the Book-of-the-Month Cooking & Crafts Club. Selection of the Better Homes & Gardens Family Book Service. 197,000 copies in print.

    Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage. Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages. Best of the Best from Louisiana was the second volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles.

    He's an original, one of a kind, and thousands upon thousands of people have laughed as they never laughed before when he tells his stories-tales about the the most unique people who inhabitthe our earth, the great Cajuns of South Louisiana.. . . he is also an artist when it comes to cooking. He can work the same magic with fish and fowl, with vegetables and fruit, as he can with language.He loves to cook. His mission in life seems to be to make people enjoy life, to make them laugh, and to make them eat.(From the foreword by Gus Weill)In this tasty collection, the world's foremost Cajun humorist and acclaimed gourmet chef shares recipes that will stimulate the most jaded taste buds. Sure to be a favorite with old and new Justin Wilson fans alike, The Justin Wilson Gourmet and Gourmand Cookbook combines Justin Wilson's -ga-ron-teed to please- recipes with a liberal sprinkling of his Cajun humor and forty-nine color photographs. Many of the recipes on Justin's PBS show are featured.

    At last here in a new redesigned edition is the Middle Eastern cookbook that everyone wants. It is a book containing every possible recipe from the Middle East -there are dishes from the plains of Georgia, from Afganistan, Egypt, Syria, Lebanon, Israel, Persia and Armenia.It is written in the same wonderful style as his other classic cookbooks; peppered with anecdotes on life, food and culture. He guides us first round the mezze table and then leads us on to recipes for soups, salads, savouries, pilaffs, kebabs, casseroles and grills that make the best use of meat, fish and poultry. He teaches the cook about the different spices that are favored by different countries - mint for Armenia, cumin for Iran and with each recipe comes a piece of history or a fable which makes this a book to read as well as an unequaled collection of recipes. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England as a child and remained here for most of his life. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. He died in 1987 at the untimely age of 47 but is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto was a painter of international reputation, a composer and translator of Turkish, Arab, Persian and Armenian authors. He was a true polymath.

    Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews.From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese "Shabu-Shabu," Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later.With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.

    

    Signed and inscribed by co-chairman of committee.

    Included are:-Sweet muffins: blueberry, chocolate chip, papaya cashew, marzipan raspberry muffins-Savory muffins: beer cheese, Irish soda bread, pepperoni pizza muffins-Spread: lemon glaze, nutted-cheese spread, tahini peanut-butter spreadPlus many, many more. There's even a special section on creating your own muffins! Everyone knows there's nothing like hot, homemade muffins, so get cooking...and bon appetit!

    Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.

    

    Recipes combine past traditions with present-day thinking, and represent the best of traditional British food. Wholefood is not new: good, plain home cooking from fresh ingredients is wholefood at its best, and these days more people are concerned with the quality of the food they eat, and are rejecting packaged and prepared dishes. Traditional recipes are ones which have survived the years, and they are brought up-to-date with new healthy versions in this book. Traditional country skills include: baking bread; making preserves, cheese and butter; and brewing beer and country wines. The recipes range from dinner party fare to everyday family meals.

    Here diners gather to enjoy a fabulous "new" New Orleans cuisine. dubbed "Haute Creole." New Orleans is the birthplace of many fine classic dishes -- such as shrimp remoulade, seafood gumbo, oysters Rocketeller, trout amandine, and pompano en papillotte. At Commander's Palace this classic cuisine has been changed to fit today's more health-conscious lifestyles. Only the freshest local ingredients are used, heavy sauces have been replaced by light sauce reductions that intensify spicy Creole flavors. and nouvelle French and Chinese cooking techniques and Japanese modes of presentation have been adapted. The results have been glowingly praised. As Bon Appetit magazine said in its cover story on Commander's Palace, "The Brennans are simply attempting to add an element of originality to a style of American cookery which has already made its mark in the annals of gastronomy but which is now ready for innovative reappraisal."The leaders of the Haute Creole revolution in New Orleans, and the owners of Commander's Palace, are Ella and Dick Brennan. Brother and sister, they are part of the famous Brennan elan that started Brennan's restaurant in the French Quarter of New Orleans forty years ago. The name Brennan is synonymous with the finest in New Orleans food. In 1974 Ella and Dick took over Commander's Palace, renovated it, and turned it into one of the most innovative, imaginative dining spots in New Orleans. This book brings together for the first time the fabulous recipes and secrets of this exciting restaurant.There are more than 175 recipes in all, including drinks, appetizers and soups, salads, seafood, chicken and game, beef and veal, and desserts and coffees.Regional American cuisine has never been more popular. This book should be a welcome addition to the cookbook library of anyone interested in fine Southern cuisine.

    8vo

    All the recipes are easy to follow and fun to cook, and they also teach the basic skills that every cook needs to know.

    

    The book is divided into three parts--Romantic Dinners for Two, Loving Dinners for Four to Six, and Loving Dinners for Eight to Ten Family Members. Each of the 115 stress-free recipes takes no more than 10 minutes' final preparation time.

    

    The basement cafe is legendary and has become a favorite lunch spot for locals and tourists alike.The Lion House has come to mean good food. Now, with the publication of this trilogy of Lion House Cookbooks, cooks across America can enjoy traditional and international recipes that have made The Lion House famous worldwide.

    Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes.

    This book is a very personal celebration of the foods and traditions of this Italian culinary authority and award-winning author. The classic cucina of Italy is represented here by 125 recipes prepared by Bugialli. We are offered an extensive and delicious menu...vegetables, pasta, fish, meat, poultry, game, wine, cheese, fruits, and desserts...including such dishes as Guinea Hen with Polenta, Trout with Black Truffles, Risotto with Zucchini Blossoms, Green Tomato Spaghetti, and Chocolate-Stuffed Pears. In a charming and informative text, Bugialli shares anecdotes about each of his recipes and about the growing, harvesting, and preparation of the ingredients. The exceptional full-color photos were taken by veteran photographer John Dominis. The dishes are set against the architecture and landscapes of Italy, to tie together history, culture, and cuisine.

    ISBN:0307492745. Golden Press. Come discover all the wonderful things you can make with Hersey's chocolate

    

    Bert Greene, the highly acclaimed chef and cooking teacher, combined his creative kitchen know how with his infallible sense of what tastes just right. A cornucopia of recipes are served up with conversational friendliness, culinary gossip, shopping wisdom and old-fashioned stove-top logic.

    More than 200 easy-to-follow recipes. Supplementing the recipes is advice about ingredients, equipment and technique.

    Among its many pleasures, this cookbook contains a magic ingredient crucial to true hospitality - realistic planning. The key word is realistic, since plan ahead is the staple advice always given to the host/hostess cook all too seldom backed up with the nuts and bolts of well-made menus and recipes timed to work together.

    

    Make your own notes of recipes and menus for a personal cookery book, illustrated with Edith Holden's delightful watercolours from the international bestseller The Country Diary of an Edwardian Lay with cookery writer, Alison Harding's own mouth-watering collection of traditional Victorian and Edwardian recipes.Also in this series The Country Diary Nature Notes and The country Diary Garden Notes.

    Each was tested with great care before the editor, Bonnie Stewart Mickelson, wrote the explicit directions and creative menu suggestions that should please many cooks.

    580 pages, illustrated.