In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as "Desserts That Quiver," "Turkey Angst," and "Catering on One Dollar a Head." As informative as it is entertaining, More Home Cooking is a delicious treat for anyone who loves to spend time in the kitchen.

    Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook! Inside you'll find wonderful recipes for:* Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more!The recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love.

    His bakery was one of those neighborhood treasures where every weekday evening commuters picked up brown paper bags filled with a dozen Vienna rolls straight from the oven, and every weekend morning lines extended out the door for hours.In this James Beard Award-winning cookbook, Greenstein reveals 125 recipes for the yeasted and quick breads that have been handed down through his family by three generations of bakers—the breads that made his bakery so well-loved for so many years. And now that most neighborhood bakeries like Greenstein's are long since closed, this classic collection serves not only to teach bakers everywhere how to make those delicious, classic breads, but it also preserves authentic versions of the included Jewish recipes for all to enjoy.With the same helpful features that made this a cherished cookbook upon its original publication—separate instructions for mixing each recipe by hand, food processor, and stand mixer; tips for baking a week's worth of bread in as few as two hours; invaluable baker's secrets; and a very approachable style throughout—this revised edition also includes twelve new recipes to satisfy both old fans and new. So bring the spirit of that great old bakery back to life right in your very own kitchen, filling every room of your house with the wonderful aroma of freshly baked bread. And rest assured you'll bake with ease and success every time, thanks to George and his long-learned, very happily shared SECRETS OF A JEWISH BAKER.

    Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!

    

    Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

    And each recipe has been tested by the trusted Pillsbury test kitchens, so you can be assured it will work every time - even in special conditions, such as high altitude. Where appropriate, microwave and food processor directions are provided, too. Each recipe gives the nutritional content per serving, including calories, protein carbohydrate, fat, and sodium. Pillsbury also provides suggestions for reducing the amount of fat and calories in baked goods without compromising the flavor. The Complete Book of Baking is full of beautiful color photographs, helpful line drawings, and informative sidebars so families can enjoy the best of Pillsbury's baking secrets right in their own kitchens.

    In words and the enchanting watercolors for which she is renowned, she shares the recipes she has gathered over a lifetime - some that have been passed down for generations and some that she created specially for her children and grandchildren. These traditional recipes recall an old-fashioned New England lifestyle and summon up Tasha Tudor's own warm family memories, which she shares here with her readers. Tasha Tudor's recipe collection includes summery picnic salads, hearty winter soups, and breakfast treats like Great-Grandmother Tudor's Cornbread, Blueberry Coffee Cake, and Butterscotch Rolls. Her main dishes - Roast Chicken with tarragon and sage, vegetable-laden Beef Stew, and Salmon served with homegrown peas - are the prelude to her irresistibly rich desserts, including a luscious dark chocolate torte and English Toffee Bars. At Tasha Tudor's Corgi Cottage, Christmas celebrations are the high point of the year, filled with the kind of food and wholesome fun that harks back to an earlier time. Her recipes bring family and friends together to make her well-known gingerbread Christmas tree ornaments (which have been displayed on the White House tree), and such seasonal favorites as thumb cookies and pulled taffy for wrapping as gifts or for putting in paper cornucopias to hang on the tree. All of these authentic, tried-and-true recipes are presented for the first time with some fifty original watercolor and pen-and-ink drawings in this beguiling keepsake kitchen companion.

    Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria.

    This text is a healthy departure from the beaten track of baking, presenting obscure and delicious village recipes like the Italian prosciutto bread and honey-flavoured sourdough. A chapter is also included on breadmaking techniques, with easy-to-follow instructions and illustrations.

    It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.

    This illustrated book contains imaginative ideas for light lunches, barbecues, buffets and summer teas, putting a new slant on traditional favourites with exciting flavours from South-East Asia, Italy and California.

    We've included quick and easy recipes from around the world that are light and healthy and a few for the occasional indulgence.

    A comprehensive cookbook with over 500 foolproof recipes covering every conceivable kind of soup--including Asian and South American recipes that have not previously appeared in American cookbooks--and sections featuring unusual ingredients, secrets for lowering fat, and more.

    

    In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs.  And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.  This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados.  But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.  To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark.  Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook.

    With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example: -- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.

    This first collection of over 60 recipes from Cafe Pasqual's includes an enticing variety of easy-to-prepare dishes for every meal of the day, from simple breakfast quesadillas to all-out dinners. Illustrated with hand-tinted photographs and bright, kitschy Mexican calendar art, complete with a glossary of ingredients and a mail-order source guide, Cafe Pasqual's Cookbook celebrates the spirited flavors and irrepressible appeal of what is fast becoming the nation's most popular regional cuisine.

    Clipping recipes from food labels has become an American tradition and now you can collect all your favorites in this marvelous compilation¾without your scissors. Jam-packed with over 1600 kitchen-tested recipes, you’ll discover innovative ways to prepare tempting appetizers, refreshing salads, savory soups, elegant entrees, homemade breads, decadent desserts and much more.Special chapters feature ever-popular pasta, glorious brunch dished and family-pleasing pizza. With over 500 full-color photographs, you’ll be inspired to create delectable dished for family and friends that are sure to win rave reviews!

    This unparalleled book covers every aspect of cooking soups, from stock-making and thickening to garnishes, embellishments and accompaniments.

    This Study Guide can be packaged with Professional Baking, Fifth Edition at a discount! Use ISBN 978-0-470-25864-4 to order the package.

    A beautiful full-color, step-by-step guide to bread making--with more than one hundred and thirty recipes ranging from traditional Native American fry bread to contemporary ciabatta loaves of Italy.

    Edouard de Pomiane turned classic French cuisine on its head, stripping away complicated sauces and arcane techniques to reveal the essence of pure, unadorned good cooking. A food scientist, he offers lucid explanations for why food behaves as it does. Read him and the cream in your gratin dauphinois will never separate, your pot au feu will never be stringy, and your choux pastry will puff to astonishing proportions. Pomiane's great accomplishment was to restore confidence to the cook, and joy to the kitchen. Cooking with Pomiane spills over with amusing stories and more than three hundred superb and streamlined recipes; it is as much a delight to read as it is to cook from. This Modern Library edition is published with an Introduction by the renowned food writer Elizabeth David.

    Chapters include "Real Pit-Smoked Bar-B-Q," "Tamed Game," "Farm-Fresh Vegetables," "Eye-Popping, Heart-Thumping Breakfasts," "Football Food," and "Y'All-Come-Back Desserts."

    He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

    

    Suggests herbal remedies for a variety of ailments, including hypertension, insomnia, bronchitis, varicose veins, and arthritis.

    Recipes and recollections based on the Emmy Award-winning television series "Northern Exposure".

    This delightful custom, be it a Proper Tea or a Very Nearly Tea, is a pleasant way to appease the appetite and lift the spirit.Collected in this charming book are recipes for such teatime specialties as scones, sandwiches, cakes, crumpets, cookies, biscuits, jams, and more. Young bakers and seasoned cooks alike will find something tempting here. And the goodies produced will please those who like a Little Smackerel in the afternoon - and the company of Pooh, Piglet, Christopher Robin, and the other beloved residents of the Hundred Acre Wood.

    Enjoy a collection which uses the chile in everything from appetizers to desserts. "(Bookwatch)"This indeed is a bible for those who have become helpless addicts to green chile". (New Mexico Magazine)In the great tradition of the chile cookoff, the Albuquerque Tribune proudly presents two hundred prize-winning recipes from throughout New Mexico, home of the fabulous long green chile. New Mexican cuisine gives the highest priority to taste -- over the mouth-blistering heat favored by much southwestern chile cookery. This book is a treasury of what are arguably the best green chile recipes in the world, drawn from a long tradition notable for variety, subtlety, and the incomparable New Mexican chile flavor preferred by true aficionados.New Mexico tradition and imagination combine to serve up native dishes such as New Mexican Posole, Sweet Chile Rellenos, and Classic Green Chile Stew, together with modern international adaptations like Green Chile Quiche, Green Chile Pizza, Green Chile Stroganoff, and Chile Gumbo. This book offers inviting choices for every cooking preference, from quick-and-easy miracle concoctions, to exotically flavored dishes, to made-from-scratch traditionals. Appetizers, breads, soups, vegetables, main dishes (including vegetarian offerings), salads, accompaniments, and desserts are all represented. A glossary, a list of speciality food sources, and instructions for preparing fresh green chiles to freeze or use in any recipe complete the reader's initiation into thetantalizing mysteries of New Mexican cuisine.

    A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.

    Madhur Jaffrey, with her great enthusiasm, delves deeply into local traditions and history to describe the cultural and culinary influences that have shaped each nation's unique cuisine. The 180 recipes she has selected reflect this diversity, and she knowledgeably provides introductions describing local traditions and produce. Rich in anecdotes and humour, Madhur Jaffrey's book is a mouth-watering introduction and companion to some of the world's most delicious foods.

    Williams-Sonoma Kitchen Library. Originally sold at $14.95. Spine is tight, pages clean, no markings, no highlights, no tears. The lower back board shows a small corner bumped or where book could have been dropped, no other blemishes other than normal shelf wear. A beautiful cookbook featuring full sized colored pictures of a finished dish. 1994 issue date. Contents include, introduction, equipment, roasting, carving, and basic recipes. Some recipes include: Brandy butter sauce; orange and avocado salad,herbed roast turkey,baked chestnut and ham dressing,creamed onions, parsley biscuits, broccoli with sliced almonds, baked onions with tomato sauce, braised cabbage and lentils, pumpkin cheesecake, carrot and mink soup, baked pork and grape dressing, roast prime rib of beef, popovers,pear, walnut and goat cheese salad,glazed ham with poached orange slices,fresh peas and water chestnuts, roast leg of lamb, orange-cranberry bread and many more wonderful recipes. A great price for a nice book that you could keep and use or give as a gift to a good cook or someone who wants to be a good cook!

    I am as interested in the cook as a person as I am in the thorough step-by-step presentation of the recipe. I believe these together have been the principal reasons readers have found pleasure in reading and cooking with my books. For three years, this sentiment defined their days. Driving a GMC van, they set out on the odyssey of a lifetime--what Clayton, a veteran news reporter and foreign correspondent author, often called a "dream assignment." In the beginning, Clayton thought the search would be difficult, but he found that every community is as proud of its good cooks as it is of the town band or the high school basketball team. They met a Louisiana counter cook, a many-starred chef in Santa Fe, and a Miss Indian America in Butte; a Jackson Hole dude-ranch cook, a cooking-school teacher in San Francisco, and the mistress of a bed-and-breakfast in the California desert; a baker in upstate New York, a Pillsbury Bake-Off finalist in Salt Lake City, and a Mississippi steamboat chef. And food was just as diverse as the personalities: Pueblo Chili Fritters, Dewberry Cobbler, and Chicken Jerusalem; Shrimp and Feta Greek-style Pizza, Spoon Bread Souffle, and Ice Cream Muffins; Apple-Walnut Pancakes, Mushroom Strudel, and Semolina and Ale Bread.

    The recipes are a wonderful introduction to Finnish cuisine, presented by season, and include over 150 differest forest dishes ranging from salads, soups, fish, meat and desserts plus all the delicacies of Finnish life, from breakfast at the end of a sunny Nordic summer night to garden parties, campfires and birthday celebrations.

    From Simon & Schuster, The Feat of Santa De includes more than 150 recipes have been adapted to suit the modern cook, making it easy to create an authentic feast from appetizer to dessert.Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land.

    Over 70 classic and inventive recipes from the kitchens of Il Fornaio's renowned bakeries, restaurants, and cafes are interwoven with author Franco Galli's heart-warming family memories and fascinating pieces of lore. Find traditional and specialty breads, pizza, focaccia, and other savory dishes as well as a temptingly sweet selection of biscotti, cakes, and tarts--all with easy-to-follow recipes. Generously illustrated with hand-toned photographs, this great book--at a great new value--is perfect for anyone with a passion for baking.Franco Galli started his career as a baker's apprentice in northern Italy at the age of ten. He came to the United States in 1979, where he developed menus for several well-known California restaurants before joining San Francisco-based Il Fornaio America in 1987.

    With more than 1,100 easy-to-follow recipes, the book is ideal for all home cooks. More than 30 chapters—from soups and starters to desserts and breads—offer the definitive guide to kosher cooking. Healthier versions of traditional Jewish dishes like Oven-Fried Chicken, plus superb vegetarian recipes like Pesto Lasagne, are found alongside classic recipes especially adapted for the Jewish kitchen. Rose’s authoritative guide to the major Jewish festivals includes the whys and hows of much-loved symbolic dishes, and her section on preparing for Passover combines traditional menus with dishes given an original twist.

    For years, television host and author Nathalie Dupree has led the renaissance of Southern cooking, bringing the best of the region's fare to the rest of the country. Now available in paperback for the first time, Nathalie Dupree's Southern Memories is the culmination of her lasting love affair with Southern food and Southern living. It is a heartfelt tribute to the people and places that have shaped her philosophy of cooking and entertaining.Join Nathalie as she explores the glorious South, from the oyster beds of North Carolina to the rice fields of Louisiana, with dozens of delicious stops in between and foolproof recipes for more than 150 regional favorites. This culinary tour of the region she has called home for more than forty years pays homage to the old and the new. Offering recipes for such Southern classics as Hopping John, Frogmore Stew, Angel Biscuits, and Country Ham Cooked in Coca-Cola, Nathalie also presents a hearty helping of less traditional fare, including Beef Tenderloin with Oysters Rockefeller Sauce and a savory Vidalia Onion Tart.Gorgeous full-color photographs capture the South's gracious ambience, and Nathalie's personal reminiscences highlight the history and customs that have influenced the way Southerners eat today. For anyone who has longed to step into Nathalie's world as seen on her PBS series, Southern Memories will be as welcome as a cool iced tea on a hot summer day.

    This collection of three hundred vegan, high-carbohydrate, virtually fat-free recipes offers a well-balanced, mouthwatering mix of fresh fruits, vegetables, legumes, and grains to help you lose weight, reverse illness, and do right by the environment. Inspired by dishes from around the world, the recipes use familiar ingredients and rely on simple and consistent preparation methods. You will also find: ·        An explanation of the groundbreaking McDougall Program and its nutritionally based approach to health    ·        Easy-to-prepare recipes for nondairy drinks, dressings, and sauces that aren’t based on oil·        Ten simple steps to make a lighter version of your favorite recipes·        An updated “McDougall-Okayed Packaged and Canned Products” list to help you shop with confidenceFood is our most powerful medicine. And with this revolutionary program, the fat-free way to healthier eating has never been easier—or more delicious.

    With Pepper Cabbage, Chicken Pot Pie, Creamed Celery, Apple Dumplines, Whoopie Pies, Funnel Cakes, and Shoofly Pie, this new cookbook overflows with their old-time, traditional recipes. Stoltzfus is author of the enormously popular Favorite Recipes from Quilters. Cooks from every corner of Lancaster County and the various sections of Lancaster City submitted their favorite family recipes to be included in this timeless collection. From their kitchens comes this compilation, filled with recipes which are easy to prepare and pleasant to the palate. A collection of essays also profiles particular Lancaster County villages and several sections of Lancaster City. A wonderful treasure for people everywhere.

    'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author - possibly Alexander Pope or Jonathan Swift - was attacking the grandiloquent baroque style of architecture which placed dining rooms far from kitchens, making food stone cold before it even reached the table. The question posed is one that fascinates visitors to historic houses - in England and elsewhere. Sleeping habits and arrangements have changed comparatively little over the centuries, but cooking and eating have undergone revolution after revolution. Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods that we take for granted were often not available, food preparation, cooking and preservation were laborious tasks, and the art of dining reflected social attitudes far removed from modern practice. Sara Paston-Williams has used the great wealth of Britain's National Trust houses and records to produce this carefully researched book. She has tackled the huge subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall to the ingenious technology of late Victorian service areas such as that at Cragside in Northumberland, which produced food for ornate dining rooms and intimate parlors. Each chapter of The Art of Dining includes historical recipes, together with their modern adaptations. The result is a feast for the eye as well as a fascinating guide to all the arts of dining.

    In this book, Carrie Young presents a portrait of prairie cooking.

    And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.

    The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

    When Vegetariana was first published in 1984, Publisher's Weekly's review predicted that "this book should prove itself a classic." And it has. Now back in print with its original cover art, Vegetariana is here for a new generation to enjoy.

    

    An expert on the food of her homeland shares her personal selection of 135 regional dishes made from readily available ingredients.

    Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

    In "Nella Cucina, America's favorite Italian cook combines cooking and customs, tradition and travel as she reinterprets the best of traditional Italian cooking for today's cooks."Nella Cucina features 170 simple Italian recipes that rely on the freshest ingredients and a well-stocked pantry. There's everything from last-minute antipasti, pastas accompanied by a wide range of creative sauces, and hearty main courses, to homemade pizzas and breads, and of course, Italian desserts.

    75,000 first printing. $500,000 ad/promo. Tour.

    Their books have sold a combined 720,000 copies and still counting. In this second revised edition, they update all 55 recipes to accommodate the new two-pound machines -- a major selling point. In addition, they offer expert troubleshooting techniques and useful hints including how to: -- alter the ingredients, yeast, crust settings, and baking cycles to produce a better loaf-- adjust for higher altitude and specific weather conditions-- reduce or eliminate salt, fat, sugar, cholesterol, dairy products, and gluten.This is the guide for every bread machine owner, expertly updated to meet the demands of the market.

    It's full of fresh and inspiring ideas for easy, yet impressive, holiday entertaining. Every Christmas topic is covered: from party appetizers, drinks and merry main dishes to a cascade of cookie recipes and edible and non-edible food gifts to make any holiday sparkle. Plus, every recipe in the book is photographed to help you recreate the results in your own home. We've included a wonderful blend of treasured traditional recipes and updated classics, so you can keep up with family tradition, plus create some new ones of your own. You'll also find creative new serving and decorating ideas for a memorable holiday season. Every chapter has a Most Requested Recipes for all your favorites, so you are always sure to find just what you are looking for to make the holiday unforgettable.Furthermore, you'll find a host of tips and photos for at-a-glance ideas that will help make all your festivities shine. So, if you are looking for easy, creative ideas for the holidays, look no further. You'll find just what you want in Betty Crocker's Best of Christmas.

    Learn to make great dishes using basic pantry items, following recipes from legendary Cajun cooks, as well as those of a new generation. The book features prints by renowned Cajun artist Floyd Sonnier. A 1994 Southeast Winner of the Tabasco Community Cookbook Award.

    The book contains a variety of projects including chocolate Christmas tree ornaments, biscuit gift boxes and christmas wreaths, all with step-by-step instructions. It also contains a section for children.

    Or at least put aside your fear of frying (not to mention sautéing, roasting, or tossing a salad). Dad's Own Cookbook shows how to do everything from handling a knife properly to juggling three dishes so that dinner comes together on schedule. Its lively charts, tips, and directions replace intimidation with pleasure and camaraderie, and its 150 great recipes will turn the most culinarily challenged dad into the family chef.

    The author of Sweet Times offers sassy and informative headnotes, practical advice for serving and storing, and recipes that are fresh, fabulous--and absolutely foolproof. Concealed Wire-O binding.

    Alchemist D. Gold reveals the inner world of marijuana and hashish, uncovering secrets and modern techniques to enhance potency. First published in 1974, the original edition of Cannabis Alchemy sold over 100,000 copies, making this one of the all-time best sellers of the counterculture.

    From Italian Tiramisu to New Orleans Bread Pudding to a traditional English Trifle, each concoction is exquisitely presented and photographed in beautiful full color. The traditional recipes are all here, but each is given a wealth of flavorful variations, yielding such tempting results as Espresso Custard with Bittersweet Chocolate Glaze, Citrus Orchard Mousse, Roseberry Fool, and Steamed Ginger Pudding. Basic techniques are explained in clear, easy-to-follow instructions, insuring that each pudding will be a success every time. From Apple Charlotte to Zabaglione, James McNair has created some of his most alluring and delectable desserts ever.

    This collection covers breakfast, lunch and dinner, as well as snacks, appetizers and side dishes. These inventive and fun recipes will inspire readers to experiment with new dishes, cooking methods, and ingredients. With this special selection of recipes, mindful eaters can enjoy delicious food, satisfied with the knowledge that they are helping to protect animals.

    The text also gives advice about the preparation and cooking of fish.

    It should provide a useful resource for the full- or part-time cake maker, and is illustrated throughout with full colour photographs.

    

    Food was Elvis' first and most lasting love. Elvis cuisine reflects his life - both innocent and fabulous - and, in the end, possibly just too much. Elvis cuisine is Southern cooking raised to baroque new heights. Elvis cuisine is snacking without guilt. Elvis cuisine is eating whenever, whatever, and however much you want. Elvis cuisine is literally food lust. To write The Life and Cuisine of Elvis Presley, David Adler set out to discover exactly what Elvis ate at every stage of his life and career, from the 1940s through the 1970s. He went where Elvis ate and talked to the people Elvis ate with to get more than 70 actual recipes and the fascinating, untold stories. In Tupelo, he learned about young Elvis' favorite dishes at a family reunion at Elvis' birthplace. In Memphis, he interviewed the head of the Memphis Nutrition Services and discovered what Elvis ate at the Humes High cafeteria. He traveled to the Army Cook School in Fort Lee, Virginia, to experience firsthand the nuances of Elvis' chow in the service. He sampled the opulent buffets of Las Vegas, the spectacular luaus of Hawaii, and the glitzy fare of Hollywood. And to top it all off, Elvis' Graceland cook made dinner for David served on the King's own plates. This is the definitive Elvis cookbook. And it includes stories about the King and his eating style that will delight, shock, and surprise even the most knowledgeable Elvis fan or curious person. The Life and Cuisine of Elvis Presley is the first book to explore the last great frontier of Elvis' life - his stomach.

    Every single one of the recipes presented is intended for any one from the absolute beginner to the accomplished culinary artisan. Where possible, alternatives are given for ingredients difficult or costly to obtain and every recipe includes advice on how to prepare ahead for efficient and panic-free cooking.

    -- More than 65 recipes, shown in full-color photography.

    This cookbook contains a wide range of authentic Thai recipes that can be prepared successfully at home. The selections include a variety of main dishes, with and without meat, as well as three full Thai banquets.

    Dr. Currie is a registered dietician. Kay Spicer is a well-known food writer and broadcaster.

    Primarily vegan, with many luscious dairy-free cake and dessert recipes, and liberally spiced with quotes from feminist writing. A tribute to the seventeen-year history of this fine restaurant

    But while most people feel comfortable ordering a selection of sushi or a plate of tempura from an English menu, few know the pleasures of soba, tonkatsu, and kamameshi, and fewer still are at ease shopping for daikon, burdock, and bonito flakes for their own kitchens. The Bellemes wrote their guide to Japanese ingredients in order to make udon and azuki less intimidating and to introduce Western cooks to the healthy benefits of the Japanese diet. But their guide is a boon to travelers as well. Japan can be an overwhelming experience, especially if you don't speak the language or read the kanji characters, and visitors often stick to the safety of Western-style restaurants or the few Japanese noodle shops and sushi bars that cater to tourists, eschewing the bold plunge into alien-looking yakitori joints and nabemono nooks. But the incredible diversity of Japanese cuisine is one of the fundamental pleasures of touring Japan, and it's a shame to miss out. Getting familiar with Japanese foods--the ingredients, how to cook them, the range of dishes from summer picnic fare to hearty winter stews--is as important a preparation as seeing that your passport's in order and making flight reservations--and a whole lot more enjoyable. The pictures you take in Tokyo will end up in an album gathering dust on a shelf, but the foods you fall in love with are forever. It's nice to have a recipe book to return home to, with instructions on how to prepare the dishes that invoke Japan.

    Michelle showcases 88 creative recipes that celebrate the bounty of fresh ingredients and versatile cuisine through the seasons in the Pacific Northwest. Other features include a guide to food and wine pairing, tips on the well-equipped kitchen, and color photography throughout.

    A delicious cuisine incorporating traditional foods and methods. 250 recipes. Over 250 full-color photos, maps, and illustrations.

    Includes a bonus section of low-fat quick, easy recipes and motivating tips using pantry ingredients.

    He agreed, and ended up writing 70 columns for the magazine, collected in book form for the first time in James Beard's Simple Foods.

    

    A series of reflections and meditations focusing on the religious imagery of bread as manna and as the body of Christ.

    Updated recipes for today's kitchens and full color illustrations from the original 1890 edition add to the period flavor with no loss of taste.

    Features complete menus for holiday dinners, brunches, and open houses throughout the season, complete with easy-to-follow timetables, decorating ideas, and homemade items. Over 400 recipes. 85 full-color photos.

    Are you cooking on-the-run these days? Some very special recipes can be prepared in 45 minutes or less, and Gourmet's In Short Order cookbook, filled with outstanding full-color photography, offers over 250 of them to prove it! More than 140 brand-new recipes, ten newly-created menus, and over 100 favorite recipes from Gourmet magazine's ever-popular quick food column can be made "in short order." Now, whether you are looking for easy hors d'oeuvres, speedy recipes that are really meals-in-one, delicious snacks, or entire menus boasting elegant yet simple fare, turn to the Collection that is full of color, flavorful ideas, and style -- Gourment's In Short Order.

    People are realizing just how hungry they are -- hungry for fresh, satisfying food. Thirsty for a sense of community. Craving a healthier environment and a fair shake for small farmers. Born of necessity, fed by demand, farmers' markets and roadside stands are going strong -- growing, you might say, like zucchini in August. No place is this more true than in Wisconsin. This book is a celebration of Wisconsin fresh market foods and the people who produce and sell them. It's a fond look at seasonal markets -- what they offer us, who is offering it, and how you can best take advantage of it all. From field to kitchen, Fresh Market Wisconsin will help you to buy fresh, cook fresh and eat fresh.

    Features recipes from the Gilroy Garlic Festival, in Gilroy, California, for appetizers, soups, salads, main and side dishes, breads, and other foods featuring the pungent bulb.

    

    

    Here they meet and entwine in a "blood curdling delight" for the curious and the hungry. An indispensable reference you will pick up time and again for blood recipes and obscure vampire lore. Enter into the world of Dark Dreams and Blood Puddings as you explore the mysteries of the Undead and cooking!

    Each chapter offers the tastes of an area of Normandy, and highlights interesting restaurants to visit; and special features follow a day-in-the-life of local cheesemakers, apple-growers and cider and Calvados producers. Over 80 recipes, inspired by local ingredients range from the classic to the innovative.

    Flavor accents from Morocco, Egypt and Turkey complete this culinary masterpiece. Cultural and historical notes enrich the recipes. As with Mary's outstanding first cookbook, A Taste of Lebanon, the authentic flavor is retained while adapting recipes to suit Western kitchens. See, also, A Taste of Lebanon.; 7" x 10"; 14 color photographs; wire coil bound

    A book of intensely flavored "little dishes" from around the world.

    Illustrated with extraordinary photographs by Franco Zecchin that capture the rigor and beauty of Sicily, this is an inspiring cookbook for anyone who loves food. Full-color photographs.

    The author explores the culinary and nutritional delights in rice, buckwheat, millet, oats, quinoa, teff, and other hearty grains and offers 100 whole-grain main courses and recipes. Line drawings.

    In this stunning collection of more than two hundred recipes, Nicole presents great classic dishes such as Norwegian lefse, Russian blinztes, French crepes, Mexican burritos, and Chinese mu-shu. There's coulibiac, baklava, and Nicole's specialty - a chocolate "purse" filled with a rhubarb mousse and raspberry sauce. Cooking Under Wraps also includes one hundred step-by-step wrapping techniques, hints for planning and working ahead, where to find the freshest ingredients, and freezing and storing information. Gorgeous photographs accompany these wrapped foods, perfect for parties, one-dish meals, and side dishes.

    How Lutece survives, competes, and surpasses will appeal to the tens of thousands who have dined there and those interested in great meals everywhere.

    Included are over 300 wholesome, easy-to-prepare recipes including Nantucket scallop chowder, chicken pot pie, Boston baked beans, Connecticut stuffed baked salad, apple pan dowdy, Rhode Island johnnycake, mincemeat pie, Parker House rolls, Boston cream pie, lobster five ways (boiled, baked, broiled, fried, and Newburg), Yankee pot roast, and many more.Arranged as a "seasonal cookbook," this book is designed to serve you as a sort of culinary calendar, providing useful food preparation hints and information on a day-by-day basis. The recipes call for fruits, vegetables, meat, and fish available during each season, and dishes are specially chosen to be suitable to seasonal temperatures. Moreover, the recipes are accompanied by charming observations on New England weather and the appropriateness of various foods and dishes to the time of the year.A final section contains favorite recipes from 41 famous New England inns: The Red Lion Inn, Stockbridge, Massachusetts; The Dog Team Tavern, Middlebury, Connecticut; Christmas Farm Inn, Jackson, New Hampshire; and many more. Staples of New England kitchens for generations, the dishes in this unique guide will be welcomed by anyone who delights in time-honored traditional culinary fare.