Here you will find answers to every food preservation question, including vacuum sealing and packing with the Tilia FoodSaver, as well as unique gift-giving ideas.

    Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

    It gives festive party ideas, including a caroling party and a teddy bear party. There are also some decorating tips, such as home-made ornaments and fragrant herb bundles.

    In this collection of her Christmas recipes, Delia Smith demonstrates how you can easily cope with the whole gamut of Christmas entertaining, whilst still having plenty of time to relax with your family and friends.

    Alphabetically arranged entries define and describe-- Fruits and vegetables, both well-known and exotic varieties Meat cuts and preparation methods Fish, shellfish, and ways to cook and serve them Breads, pastas, and other grain-based foods Cooking tools and techniques Reliable ways to preserve and store foods Herbs, spices, and their many uses . . . and much more Miniature glossaries are interspersed throughout the text. For instance, following the entry for apple, an "Apple Glossary" provides descriptions and recommended uses of 28 different varieties. A generous array of sidebar features throughout the book offers quick tips on food purchases, as well as " Fast Facts " and advice on preparation, serving, and dining. For example, immediately following the "al dente" entry in reference to cooking pasta, readers will find this sidebar: Fast Facts Al Dente An obvious line flowing through the thickest part of the pasta means it's not done Lingering heat will continue to cook the pasta for a short time after it's removed from the hot cooking water More than 6,700 entries are supplemented with a general introduction, hundreds of illustrations, and pithy quotations about food and dining from chefs and gourmets. The new deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges.

    Each recipes includes instructions and photos, and uses either simple cake shapes or shapes cut from templates (included).The popularity of this book in Australia for over thirty years means that adults and children alike look forward to such favourites as the train cake (pictured on the cover), the piano cake, the popcorn-studded duck, or the jelly-filled swimming pool.

    PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cooking—of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation.From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding.From Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse.From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding.From Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces.From the Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte.Anya von Bremzen, a native of Moscow who emigrated to the West in the mid-1070s, is a food writer and food consultant. John Welchman is a travel and food writer who, like Ms. Von Bremzen, specializes in writing about the former Soviet Union. Together they spent three years working on PLEASE TO THE TABLE, traveling extensively through the former USSR, visiting professional chefs, touring markets, and sampling and gathering dishes.

    Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.The Bread Builders will appeal to a broad range of readers, including:Connoisseurs of good bread and good food.Home bakers interested in taking their bread and pizza to the next level of excellence.Passionate bakers who fantasize about making a living by starting their own small bakery.Do-it-yourselfers looking for the next small construction project.Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

    In Justin Wilson's Homegrown Louisiana Cookin' Justin serves up all the recipes from his Homegrown television series in addition to hundreds more for: * Appetizers* Salads and Dressings Gumbos and Soups* Sauces and Gravies Rice, Pasta, and Stuffings* Seafood Poultry and Eggs* Meats* Game Vegetables* Breads* Desserts Beverages* Preserves So, come to Louisiana and enjoy some good cookin' and eatin' -I garontee!

    Over 250 taste-tested recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition.

    For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes collected here represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked with ease and delight in our own kitchens. The Sunday Telegraph has called The Food of Italy, “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” “A glorious feast of a book, a splendid history, geography and cooking lesson rolled into one,” says the Financial Times.“Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, a memorialist, historian, ethnographer, anthropologist, essayist, poet.”-- Simon Schama“Claudia Roden’s The Food of Italy is one of the most used and loved books on our bookshelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks.”-- Ruth Rogers And Rose Gray, The River Café

    From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...Expert advice on getting your grill set up190 sensational recipes from appetizers to dessertGreat tips for grilling foods to perfectionAn up-to-date guide to barbecuingAn indispensable list of tools you'll need to have

    Full-color compendium of Italian, French, Chinese, Thai, and Indian recipes.

    From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

    Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.

     Guided by a sense that winter is the season for seasonings-from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb-this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth.More than 300 recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Selection of the Book-of-the-Month Club's HomeStyle Books. 112,000 copies in print.

    French Tastemaster Awards, winning both Best Basic Cookbook and Best Cookbook overall of the year. This thoroughly revised, completely updated version set a new standard of excellence by offering :Hundreds of new recipes, New cooking equipment and techniques, Calorie, cholesterol, and sodium counts.

    Recipes contain step-by-step instructions for easy preparation.

    Indexed.

    279, Harleian Ms. 4016, and Extracts of Ashmole Ms. 1439, Laud Ms.

    More than 200 unique and intriguing recipes for all kinds of Greek dishes.

    A loving look at 350 of the finest French cheeses, offering tips on storage and accompanying wine suggestions.

    Memories of Gascony is both a celebration of a peasant way of lifer that is fast disappearing and a classic recipe book to be read and used time and again by all keen cooks.”

     Lidia Bastianich is famous for her Italian-American cooking, but this cookbook–her first–captures the distinctive cuisine of her native Istria, located on Italy’s northeastern Adriatic coast near the border of the former Yugoslavia. This book is also her most personal; in addition to the recipes, she has included numerous personal stories, memories, and photographs from her childhood.With La Cucina di Lidia, you can savor antipasti such as Polenta with Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice and pastas include Plum Gnocchi, Risotto with Squash Blossoms, and Zucchini and Tagliatelle with Leek Sauce. Entrées feature fish (Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken with Rosemary and Orange), meat (Stuffed Breast of Veal), and game (Duck Roasted with Sauerkraut). Desserts range from Chocolate Zabaglione Cake to Apple-Custard Tart. Here is an Italian cuisine infused with the flavors of Eastern Europe, the early repertoire of one of America’s favorite chefs. Discover Lidia’s history and memories as well as the dishes from her homeland. The stories and tastes are unforgettable.

    Recipes have won acclaim from Gourmet Magazine, The Dallas Morning News, and The San Antonio Express-News.

     Be it a steaming bowl of Minestrone to take the bite out of a winter day or a delicate Raspberry Lime Soup for sultry summer nights when appetites are flagging, these eighty enticing recipes for soups, stews, and chilies are simple for even the novice cook, and creatively appealing to the experienced chef. Anyone with a deep pot and a ladle can make sumptuous meals of a rich Curried Chicken Stew or a refreshing chilled Breakfast Fruit Soup in about half an hour. From warm, comforting classics like Matzo Ball Soup, New England Clam Chowder, and Beef Stew to elegant meal openers like Carrot with Ginger Cream or Avocado Gazpacho, there's a taste for every season, a treat for every palate.

    A comprehensive and practical guide to recognizing and using spicesProvides information on all the main uses and applications of spices: culinary, domestic, and therapeutic.Features a full-color photographic identification guide to all the common and lesser known spices in all their different forms.Illustrates ingredients and recipes for traditional spice mixtures.Full of delicious recipes from all parts of the world.Winner of the 1991 International Association of Cooking Professionals' Award

    From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.

    I loved it."--Paula Wolfert, author of Mediterranean Cooking, The Cooking of South-West France, and Paula Wolfert's World of Food. The cuisine of Greece is rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. Diane Kochilas lived and traveled through Greece searching out home cooks and professional chefs alike to gather these special recipes and explore the culture that surrounds them, The result is this, her delicious, classic first book filled with recipes accessible to cooks everywhere. This tantalizing collection covers all aspects of Greek cuisine and pays tribute to the history and tradition behind the different dishes. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious, and folkloric origins of various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling fish and game, are covered, as are regional variations and local specialties. Let Diane Kochilas introduce you to the food and wine of Greece, the secrets of great Greek home cooks and the rich culinary tradition of this ancient land. And, be sure to watch Diane's new show My Greek Table on Public Television!

    Whether for a Sunday brunch or office party, these delicious accompaniments will delight any guest.

    As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes. The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.

    With more than 250 recipes, you'll be inspired to use readily available ingredients in deliciously creative combinations. La Place and Kleiman offer a style of cooking and eating that is inviting, easy, and elegant.

    Easy but elegant, simple but special - that's what today's entertaining is all about.  And that's what Canadian Living brings you in the pages of this beautiful full-color cookbook.  Getting together with family or friends is as popular now as it's ever been - whether it's a festive gathering at Christmas, an elegant dinner party or a relaxed summer barbecue.  But today's busy cooks don't have time to fuss with complicated menus and elaborate planning.

    Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.  An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.Previous edition sold more than 75,000 copies.Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

    The Six Ingredients or Less Chicken Cookbook emphasizes great meals in minutes. Here you'll find that simple ingredients, simply prepared, make cooking wit chicken effortless and fast. These all-pupose recipes, using basic ingredients, range from appetizers, salads and sandwiches to main dishes an casseroles, and fit every occasion. Take Pecan Chicken Salad or Teriyaki Chicken Wings to your next potluck, picnic or party buffet. Liven up a weeknight family dinner with Chicken Enchiladas in Cream. Six Ingredients or Less Chicken Cookbook - It's fast! It's easy! It's indispensable!

    From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles of spoonbread--to his delicious array of desserts--including persimmon pudding, lemon chess pie, and pecan cake with caramel icing--Bill Neal interweaves fascinating bits of culinary history with a native's knowledge of the cooking secrets of the rural South. He demystifies beaten biscuits, revives such southern standbys as baps and bannocks, and freshens up old favorites such as peach cobbler and fruitcake. Passing on the traditions of the southern kitchen, Neal pays tribute to the richness of the region's heritage.Biscuits, Spoonbread, and Sweet Potato Pie was first published in 1990.(Not for sale in the British Commonwealth (except Canada), Ireland, or South Africa.)

    

    New; but very minor shelf-type cover wear

    Recipes featuring Maker's Mark bourbon.

    It explains how to grow them, it gives 150 recipes from Latin America, the Caribbean, Africa and Asia and it includes a guide to chile varieties.

    

    Four-color photos.

    And even with so many different ways to prepare it—sautéed on the stove top, braised in the oven, or grilled over an open fire—the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion.Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices. Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire. Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish. Williams-Sonoma Collection Fish offers more than 40 easy-to-follow recipes, including both familiar classics and tempting new ideas. In these pages, you'll find appealing fish dishes for any occasion—from a casual weeknight supper to a more formal affair. This beautifully photographed, full-color recipe collection will quickly become an essential addition to your kitchen bookshelf.

    citiesIn his syndicated" Mr. Food cooking spots, Art Ginsburg has been telling television audiences across the country how to cut time, cost, and trouble in the kitchen without sacrificing any down-home taste. Now, in the" The Mr. Food Cookbook, he provides 250 of the most requested quick, easy, scrumptious recipes and ideas from his national show. These dishes look and taste gourmet without the gourmet work, and the best part is they can be made from inexpensive ingredients right off the supermarket shelf." The Mr. Food Cookbook solves the ever-present problem of what to make for dinner and how to make it fast! From weekday dinners to entertaining menus, this book shows you how and you'll agree with Mr. Food when he exclaims, Ooh it's so Good!!

    Citing the local specialties of each area of the province, where else could you find seven recipes for tourtiere, each with a different local variation? Or the secrets behind the traditional cod-based bouillabaisse of the Gaspe? Now revised and updated, this edition features over 125 new recipes and traditional favorites, along with highlights on up-and-coming new chefs, the province's best restaurants, notes of architectural and historical interest, and typical regional menus for a genuine Quebecois feast. With photos illustrating the people, the cuisine and the land sprinkled throughout, this is the food lover's guide to Quebec.

    

    Today we don't have that much time, but we can still relive those tastes. TV's colorful Mr. Food lives today's busy life-style, too, so he's come up with over 250 new and exciting recipes from his popular TV show to re-create those tastes, without all the old-time work. Following the success of his last book, The Mr. Food Cookbook, Mr. Food Cooks Like Mama is about making new memories with today's popular foods, along with remebering the flavors from Mama's kitchen. He uses all easy-to-get, readily availble items to make it so much easier to say Ooh it's so Good!!

    This book tells simply and exactly how to make the world's most famous liqueurs as well as exquisite fruit liqueurs in the home kitchen. the AUTHORs unlock the secret of liqueur making for the simulation of such classics as Amaretto Anisette Calvados Curacao Cherry Heering Creme de Men the Drambuie Forbidden Fruits Frangelico Galliano Irish Cream Kahlua and Tia Maria to name a few.

    Explains how to make plain and flavored pastas, and shares recipes for Eastern and Western style pasta sauces and dishes, including stuffed pastas and dessert pastas.

    Illustrated.

    By making their own baby food, parents can drastically reduce the sugar, salt, artificial colors, fillers, additives, and preservatives in their child's diet. And now making baby food from scratch has never been easier--with this practical, user-friendly cookbook by Martha and David Kimmel, founders of the phenomenally successful Mommy Made* line of baby and toddler food.Updated for a special 10th anniversary edition, Mommy Made* is filled with 140 easy-to-make recipes that are perfect for introducing your baby to wholesome solid foods. These delicious, kid-tested dishes--which include finger foods, shakes and smoothies, snacks on the go, spoonable treats, and a variety of table dishes--were created with your baby's special nutritional needs in mind, and will help your child establish healthful eating habits that will last a lifetime. Mommy Made* also includes: Nutrition advice from birth to three years--incorporating guidelines from the American Academy of Pediatrics A blueprint for when and how to get your baby started on solid food Answers to parents' most frequently asked questions:  from milk and protein needs to determining portion size, preventing "hunger strikes," and detecting food allergies Tips on pureeing, straining, and mashing, as well as storage, thawing and reheating, and using the microwave A handy nutrition glossary, food pyramid, and list of helpful websites And much more!

    Her books are perennial bestsellers in her country. Since 1990 she has appeared daily on Greek Antenna TV's most popular morning talk show which is now seen in North America by satellite.Many of the delectables unveiled here are traditionally served at weddings or religious holidays. Chapters cover preserved fruits, doughs, ice creams, tortes, and compotes, among others.

    delicious and healthful, and made in only 3-5 minutes, from the freshest and most nourishing ingredients. Creamy texture, low allergenic, high in usable protein, vitamins, and minerals. A few of the zestful beverages in this bright, new book: Velvety Vanilla Cashew, Mocha Mint Almond, Caramel Date Pecan, Blackberry Banana Walnut, Sweet Pear n' Pine Nut, Minty Carob Pumpkin Seed, Lemon Coconut Cashew, and dozens more! Illustrated. Candia Lea Cole is a prize-winning chef and caterer; an instructor in healthful cuisine.

    

    Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

    Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people. Here is the very best of Mexican cooking written with the needs of the American cook in mind."Excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes." -- Publishers Weekly

    

    An A-to-Z primer features entries on every American-grown vegetable, herb, and berry, and includes additional sections on pest and disease control, soil cultivation, germination, garden maintenance, harvesting, and storing.

    Lincoln's hometown: native Illinois pork, beef, corn, garden-crisp vegetables, dew-fresh strawberries, and rich, ethnic dishes inspired by our forebears. A Winner of the 1990 Midwest Regional Tabasco Community Cookbook Award. These recipes, beautiful artwork, and historical commentary impart the rich history of Illinois' capital city.

    Here she introduces 60 classic recipes and interviews some of Scotland's foremost food producers. She also describes life on Skye and offers her selection of the best hotels.

    Includes beautiful color photography and 350 time-honored recipes.

    

    Legions of Irish-Americans, tourists familiar with the guest house, and gourmets intrigued by an oftneglected cuisine clamored for this ground-breaking cookbook devoted to traditional Irish dishes. Easy yet elegant recipes for Irish stew, batter-fried fish filets, mutton pies, colcannon, apple cake, and Ballymaloe's trademark brown bread did not disappoint. Now, in a completely redesigned edition, Stewart, Tabori & Chang is proud to bring this heirloom collection of recipes into the twenty-first century.Ballymaloe House evokes a time and place when summer meant freshly squeezed lemonade and sorbet made of plump blackberries picked right from the brambles; when break-fast was a multi-course meat to be savored, from the stone-ground oatmeal to the buttery scones to the robust sausages; when the making of plum pudding, months in advance, signaled the beginning of the Christmas season. This tranquil way of life still exists at County Cork's legendary countryside inn, where proprietress and master chef Myrtle Allen pre-sides over a kitchen that prepares seasonal dishes from the incomparably fresh local produce.In chapters ranging from soups and starters to desserts and drinks, the 100 recipes in Myrtle Allen's Cooking at Ballymaloe House have been specially selected and adapted for the American home. Mrs. Allen introduces each one in her own charming prose, and her witty descriptions bring Ballymaloe to life.

    There are recipes for every variety of crab you may want to serve, from the popular blue crab, stone crab claws, Dungeness crab, to Alaskan king crab legs. The impressive array of memorable meals features entrees from formal grilled dinners to casual summer fare. Specialty dishes include: Crunchy crab nuggets New Orleans crab spread Baltimore crab soup G.W.s she crab soup Crab meat and canteloupe salad Chesapeake Bay crab salad Maryland crab cakes Oyster House Road crab cakes Deale deviled crab Northern Neck stuffed crab Soft shell crabs with tarragon sauce Spicy stuffed soft shell crab Miles River crab imperial Choptank crab fritters Sizzling Dungeness crab legs

    DSBooklist