Best of
Cooking

1994

On Cooking: A Textbook of Culinary Fundamentals


Sarah R. Labensky - 1994
    Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo


Marie-Pierre Colle - 1994
    Full-color photographs.

A Kitchen Witch's Cookbook


Patricia J. Telesco - 1994
    "A Kitchen Witch's Cookbook" provides magical sustenance for family and guests with over 300 carefully selected recipes whose ingredients were especially chosen to promote magical goals--and plain good eating! Encourage psychic insight, prosperity, luck, creativity, and more--through the food that you eat.

Mary Berry's Ultimate Cake Book


Mary Berry - 1994
    Now she has updated her classic home baking bible, the Ultimate Cake Book, and once again shares with you the secrets of her success.With over 200 classic cake recipes, Mary Berry's Ultimate Cake Book includes recipes for every cake, biscuit and bun you ever wanted to bake and many more. From the traditional Victoria Sandwich Cake, Tarte Tatin or Millionaires Shortbread to the indulgent Very Best Chocolate Roulade, Swiss Wild Strawberry and Walnut Cake or Sharp Lemon Cheesecake, there is sure to be a cake or bake here to suit everyone.Ideal for cake-baking novices as well as more experienced cooks, Mary explains the basic methods of baking and gives advice on ingredients and equipment. Mary's easy recipes are interspersed with baking tips and solutions for the most common problems, making it possible for everyone to bake their favourite cake, whatever the occasion.

Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up


Mollie Katzen - 1994
    Children as young as three years old and as old as eight become head chef while an adult serves as guide and helper. Extensively classroom- and home-tested, these recipes are designed to inspire an early appreciation for creative, wholesome food. Whimsical watercolor critters and pictorial versions of each recipe will help the young cook understand and delight in the process. Just consider all that can be explored in the kitchen: counting, reading readiness, science awareness, self-confidence, patience, and, importantly, food literacy. Pizza, after all, does not come “from a telephone.”

The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine


Paula Wolfert - 1994
    This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped.You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients - duck - including the traditional method for duck confit plus two new, easier variations.Other recipes include such gems as Chestnut and Cèpe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text.Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food.Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.

Madhur Jaffrey's Quick & Easy Indian Cooking


Madhur Jaffrey - 1994
    In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing drinks, and heavenly desserts. Complete with delectable menu suggestions for both casual family dining and elegant entertaining, filled with helpful notes on creating a well stocked pantry, and illustrated with gorgeous, full color photographs, Madhur Jaffrey's Quick and Easy Indian Cookinghelps make the fabulous flavors of India a satisfying part of any cook's everyday repertoire.

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day


The Moosewood Collective - 1994
    Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

Cook-a-Doodle-Doo!


Janet Stevens - 1994
    So along with his friends--Turtle, Iguana, and Potbellied Pig--he sets out to make the most magnificent strawberry shortcake in the whole wide world. But there’s one problem: none of his friends knows how to cook! The team bravely forges ahead, and with Rooster’s help, they learn how to measure flour (not with a ruler) and how to beat an egg (not with a baseball bat). But can they keep Pig from gobbling up all the ingredients? Take an old family recipe, add four funny friends, and mix in some hilarious cooking confusion and you have a picture book treat for children of all ages!

Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children, and Their Parents


Cynthia Lair - 1994
    Includes over 150 simple whole food recipes with tips on how to adapt dishes for baby. Index, glossary and nutritional analysis of recipes as well as tips on starting solids, packing lunchboxes and eating organically.

50 Great Curries of India


Camellia Panjabi - 1994
    With insightful information on spices, herbs, and chilies, and what exactly a curry is, as well as 100 mouth-watering recipes, it shares the secrets the author has learnt from curry lovers and cooks.

Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World


Richard Sax - 1994
    Everything the cook longs for is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces. Extensive sidebars - profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from fascinating old recipes - make this an indispensable, lively volume. Winner of a James Beard Award and a Julia Child Award!

The Slow Mediterranean Kitchen: Recipes for the Passionate Cook


Paula Wolfert - 1994
    In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food.Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon App?tit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco, Mediterranean Cooking, and The Cooking of South-West France.

The 30-Minute Cook: The Best of the World's Quick Cooking


Nigel Slater - 1994
    Go shopping with a copy of The 30-Minute Cook and you can feast on the pleasure of real food --Hugo Arnold in the Evening StandardWonderful --SHE magazineThe whiff of kaffir lime leaves, cumin and ginger wafts from the pages ... Slater is a very relaxed and relaxing kitchen companion ? and I can think of no one more likely to coax timid cooks into a spirit of culinary adventure --Philippa Davenport in the Financial TimesMore than any other cookery writer, Nigel Slater knows how to invoke base, unbridled greed --Julia Llewellyn Smith in The TimesNo other cookery writer has their finger as firmly on the pulse of contemporary cooking and eating --Time OutA brilliant compilation of easy-to-cook, imaginative recipes --Antony Worrall Thompson in the Sunday Express

Jewish Cooking in America


Joan Nathan - 1994
    They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

The New Making of a Cook: The Art, Techniques, and Science of Good Cooking


Madeleine Kamman - 1994
    Tour.

Smoke & Spice - Revised Edition: Cooking with Smoke, the Real Way to Barbecue


Cheryl Alters Jamison - 1994
    This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

Fish: The Complete Guide to Buying and Cooking


Mark Bittman - 1994
    Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

Roast Chicken and Other Stories


Simon Hopkinson - 1994
    His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.

Charlie Trotter's


Charlie Trotter - 1994
    By now widely acknowledged as one of the hottest chefs of the nineties, Chicago's award-winning Charlie Trotter is noted for his inventiveness and imagination in the preparation and presentation of food. This stunning feat of culinary artistry first presented Trotter's unique cuisine in what has become his trademark opulent style.

Mickey's Gourmet Cookbook: Most Popular Recipes From Walt Disney World & Disneyland


Walt Disney Company - 1994
    This cookbook contains the most-requested recipes from the world's most popular Theme Parks--Walt Disney World and Disneyland.

Great Vegetarian Cooking Under Pressure


Lorna J. Sass - 1994
    This collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community


Yvonne Ortiz - 1994
    A Taste of Puero Rico is the first major cookbook in years to celebrate the vibrant foods of Puerto Rico, from hearty classics to today's new, light creations. Culinary professional Yvonne Ortiz captures the very best of island cooking in 200 recipes for every course. Adapted for the modern kitchen but completely authentic, these wonderful dishes, bursting with tropical tastes, bring a rich and diverse culinary heritage to your table.

A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes


Maria Josefa Lluria de O'Higgins - 1994
    An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

My Mother's Southern Kitchen: Recipes and Reminiscences


James Villas - 1994
    Intertwined with colorful family lore, bits of nostalgia, and cooking tips, the recipes are drawn from Martha Pearl Villas' sacred black cookbook, compiled over decades.

Mediterranean: The Beautiful Cookbook


Ayla Esen Algar - 1994
    From Jordanian meat pie to North African couscous, the traditional and the exotic are fully explored. 250 recipes. 240 photos.

Bobby Flay's Bold American Food


Bobby Flay - 1994
    This book reveals the secrets of his new style.

Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds


Madhur Jaffrey - 1994
    20 illustrations. 2 colors throughout.

Ices: The Definitive Guide


Caroline Liddell - 1994
    Classic French, Italian and American ices are represented as well as those from Asia and the Middle East. The recipes cater for both adult and children's tastes. All are suitable for making with or without an ice-cream making machine.

Miss Mary Bobo's Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo's an American Legend


Pat Mitchamore - 1994
    Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table.Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including…Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.

Mesa Mexicana


Mary Sue Milliken - 1994
    InMesa Mexicana,they offer their unique, interpretations of the tastes of coastal Mexico with a bold, colorful cuisine that excites the palate and satisfies our yen for earthy, rustic flavors, minus the heaviness of most standard fare. Best of all, the very healthy and inexpensive recipes in Mesa Mexicana can be made at home with minimal,fuss. There are salads, salsas, grilled meats and fish,the greatest collection of taco recipes in print, as well as the delicious vegetable dishes the authors are famed for-Braised Cauliflower with Parsley and Lime, Roasted Parsnips and Carrots with Cumin, and Red, White, or Green Rice. Desserts include a sensational Lime Coconut Pie and fabulous frozen treats, including Kahlúa chip ice Cream and Tamarind ice. There are also cooling beverages such as Limeade with Chia Seeds, the Border Sunset, and of course, a stellar margarita.

Big Flavors of the Hot Sun: Hot Recipes and Cool Tips from the Spice Zone


Chris Schlesinger - 1994
    Grillers will go on a culinary journey to a world of imaginative foods that add excitement and adventure to life. "Their enthusiasm for good times and good grilling is catching".--Publishers Weekly.

Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard


Richard Olney - 1994
    A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for over 50 years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food year-round at the vineyard. Hosting a parade of American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu's Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and over 150 core recipes that have emerged from her kitchen. Peppered with over 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend.

cuba cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow


Joyce Lafray - 1994
    You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito!

Welcome Home for the Holidays: From Harvest Through Christmas...a Treasury of Holiday Recipes, Decorating Tips, Traditions & Easy-To-Make Gifts!


Gooseberry Patch - 1994
    Welcome Home for the Holidays Cookbook shares our favorite recipes like chicken-rosemary casserole and 14-layer (really!) chocolate cake. You'll also find clever ideas for gingerbread cookie bowls and handprint aprons, lots of family traditions, tips and, of course, memories. Just the gift for everyone on your list!

The Medieval Kitchen: Recipes from France and Italy


Odile Redon - 1994
    Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery."This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review"The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement

Dear S.O.S.: 30 Years of Recipe Requests to the Los Angeles Times


Rose Dosti - 1994
    250 tested recipes, many from L.A. restaurants. More than 27,000 copies in print.

Alexandra Stoddard's Tea Celebrations: The Way to Serenity


Alexandra Stoddard - 1994
    Now bestselling author Alexandra Stoddard explores the many ways in which a cup of tea can lift our spirits, soothe our souls and deepen our friendships.

A Sip Through Time: A Collection Of Old Brewing Recipes


Cindy Renfrow - 1994
    to modern times.

The Classic 1000 Indian Recipes


Foulsham Books - 1994
    Foulsham's series brings the many moods of Indian cuisine to European and American cooks.

The New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You


Sharon Tyler Herbst - 1994
    Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.

The Art of Persian Cooking


Forough-Es-Saltaneh Hekmat - 1994
    In addition to covering 200 sumptuous classic Persian recipes, this collection features special sections on "The History of Persian Cuisine," "Food and Entertainment within the Persian Home," and "The Fundamentals of Classic Persian Cooking." The nutritious, easy-to-follow recipes include such traditional Persian dishes as Abgushte Adas (Lentil Soup), Mosamme Khoreshe (Eggplant Stew), Lamb Kabob, Cucumber Borani (Special Cucumber Salad), Sugar Halva, and Gol Moraba (Flower Preserves). From creating a holiday menu to determining which utensils to use, The Art of Persian Cooking covers a wide array of practical information to help even the novice chef prepare elaborate Persian dishes. The exotic fare is further enhanced by rich descriptions of the cultural and culinary history of Persian cuisine, without which it cannot be fully appreciated.

Hershey's 100th Anniversary 100 Years Of Hershey's Favorites


Hershey's - 1994
    Includes The Hershey Story, Cakes, Cookie Jar Favorites, Pies and Tarts, Decadent Desserts, Holiday recipes, Breads, and light low fat low cholesterol desserts

Jacques Pépin's Simple and Healthy Cooking


Jacques Pépin - 1994
    America's master of delicious cooking brings you over 200 of the tastiest, healthiest recipes ever created.

Simply Heavenly!: The Monastery Vegetarian Cookbook


George Burke - 1994
    Vegan (pronounced VEE gun) vegetarians not only don't eat meat, but they also don't eat milk and dairy products or eggs. Unfortunately for vegans, there have been few cookbooks to choose from, until now.Simply Heavenly! is jam-packed with vegan recipes, including basic recipes for using wheat gluten to make un-chicken and un-beef. American favorites are made vegan, including Unchicken Noodle Soup and Barbecue Unchicken, and there are plenty of recipes for beans, grains, lentils, and vegetables.

Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries


Linda Dannenberg - 1994
    Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops.     PARIS BOULANGERIE-PÂTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen.     More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PÂTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones.     PARIS BOULANGERIE-PÂTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.

Southwest: The Beautiful Cookbook


Barbara Pool Fenzl - 1994
    The region's culinary originality derives from a historic union of native American, European and Mexican cultures, each contributing its own distinctive cooking traditions to produce what we know today as Southwestern fare. This cuisine is sumptuously presented in Southwest the Beautiful Cookbook with more than 200 recipes illustrated with stunning full-color photography. Noted Pheonix-based cooking teacher and food writer Barbara Pool Fenzl has gathered recipes that combine innovative techniques and dynamic food combinations with historic methods and ethnic contibutions to produce dishes as vibrant and exciting as the Southwest itself; shellfish tamales with ancho cream, quail salad with pumpkin seeds, sopiapillas and jalapeño chutney and so much more.Complementing the recipe chapters are informative essays by noted author and Southwest enthusiast Norman Kolpas, along with glorious photography that bring this wonderful region to life on the printed page. The people, geography, and history of the area are skillfully portrayed in scenic photography and richly anecdotal text. Home to such awe-inspiring natural wonders as the Grand Canyon, Arches National Park, Mesa Verde and the Sonoran Desert, this region is a land of austere beauty, rich culture and a uniquecuisine that is very much alive in this gorgeous addition to the Beautiful Cookbook® series.

Mrs Fields I Love Chocolate Cookbook


Debbi Fields - 1994
    New York Times best-selling author Debbi Fields presents 100 new dessert recipes featuring her favorite ingredient -- chocolate! Each creation kitchen-tested and photographed in scrumptious color.

The Bread Machine Cookbook V: Favorite Recipes from 100 Kitchens (Nitty Gritty Cookbooks) (No. 5)


Donna Rathmell German - 1994
    Combined with the best bread-baking tricks and troubleshooting tips, these recipes are perfect for sharing. Each is fully tested on more than 40 makes and models of bread machines.

The African-American Kitchen: Cooking from Our Heritage


Angela Shelf Medearis - 1994
    2-color illustrations.

The Pillsbury Healthy Baking Book: Fresh Approaches to More Than 200 Favorite Recipes


Pillsbury - 1994
    The book includes dietary exchanges and current facts to dispel many misleading nutrition myths. 85 full-color photographs.

Totally Teabreads: Quick & Easy Recipes For More Than 60 Delicious Quick Breads & Spreads


Barbara Albright - 1994
    Also known as quick breads, they're easy to prepare, requiring no kneading, no yeast, and no long waiting time. Even more perfect, they're light-tasting and delicious, just right as a dessert or snack to accompany a pot of fresh coffee or afternoon tea.This delightful collection includes recipes for both sweet and savory teabreads, with recipes that range from the traditional to the sublimely imaginative and new.Sweet Teabreads: Banana Chocolate Chip Loaf, Blueberry Almond Bread, Chocolate Chocolate-Chunk Bread, Cranberry Orange Oat Bread, Fresh Pineapple Macadamia Nut Bread, Spiced Apple Raisin Walnut TeabreadSavory Teabreads: Basil Sun-Dried Tomato Bread, Cheddar Bacon Corn Bread, Tricolor Pesto Tomato Bread, Zucchini Cheddar LoafHealthier Teabreads: Applesauce Gingerbread, Double Bran Bread, Cocoa Buttermilk Teabread, Two-Tone Corn Bran Bread, Whole Wheat Irish Soda BreadComplete with recipes for delectable spreads to accompany the teabreads, this irresistable collection provides dozens of easy, delicious baking projects to fit any occasion or mood.

The 100 Greatest New Orleans Creole Recipes


Roy F. Guste Jr. - 1994
    Guste's recipes make Creole cooking elegant and effortless. Within these 100 recipes lies the key to the true flavor of Louisiana's Creole food: simplicity of process and fresh ingredients.

Chef John Folse's Plantation Celebrations


John Folse - 1994
    It was at the great plantations gracing the banks of the Mississippi River that most Cajun and Creole cuisine developed. With influences from the Native Americans, French, Spanish, English, Africans, Germans and Italians, the cuisine of South Louisiana is recognized worldwide. In this book filled with more than 300 recipes and 150 full-color photographs, Chef Folse documented the masterpieces of plantation kitchens. The 300-year-old story of Louisiana's cuisine and cultures is also told in this book. Savor the history and recipes of those great mansions of Louisiana.

MUFFINS & MORE Canadian Living's Best


Elizabeth and the Food Writers of CANADIAN LIVING Magazine BAIRD - 1994
    Now Canadian Living brings you a brand-new batch of delicious muffin recipes with that irresistible fresh-from-the-oven flavour. Wake up to the wonderful sweet taste of Raspberry Streusel Muffins and a big glass of just-squeezed orange juice. When it's time for lunch, bite into a savoury Tuna Salad Muffin or serve up kid-style Surprise Cornmeal Muffins. You'll find all your favourites here, along with dozens of tasty new creations - including Mini Smoked Salmon Muffins for relaxed entertaining. When it's time for something sweet, nothing beats freshly baked cookies, squares or an easy one-pan cake. They'll all featured here, too - along with helpful tips on equipment, baking basics, storage and freezing, and much, much more.

The Pancake Handbook: Specialties from Bette's Oceanview Diner


Stephen Siegelman - 1994
    Back in 1982, Bette'¬?s was founded in Berkeley, California, by a breakfast-loving group of chefs. It has since become one of the Bay Area'¬?s favorite breakfast and brunch spots, with people lining up well before the doors open each morning. In THE PANCAKE HANDBOOK, Bette'¬?s classic buttermilk pancakes take their place alongside daily pancake specials, including blueberry yogurt, golden cornmeal, double chocolate, and sourdough-not to mention the signature souffl?© pancakes, which emerge from the oven spectacularly puffed and golden brown. Packed with tips on keeping your pancakes fluffy and plenty of topping and syrup suggestions, this revised edition with more than 15 new recipes is sure to become your personal pancake bible.A pancake primer from the pancake experts at Bette'¬?s Oceanview Diner in Berkeley, California. Includes more than 75 recipes and variations.First edition sold 20,000 copies.Reviews"The most tempting, comforting compilation of pancake recipes I'¬?ve found."-Karola Saekel, San Francisco ChronicleSTEVE SIEGELMAN, BETTE KROENING, and SUE CONLEY were among the original founders of Bette'¬?s Oceanview Diner in Berkeley, California. Steve is a Berkeley-based food writer for print and television. Bette, the diner'¬?s namesake, still owns and runs the restaurant with her husband, Manfred. Sue went on to found Tomales Bay Foods and has become a pioneer in the artisan cheese movement through her Cowgirl Creamery in Point Reyes Station and Artisan Cheese in San Francisco.

Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World


Jay Solomon - 1994
    Here, Jay Solomon transforms beans into exciting an adventurous meals. The humble legume inspires a delicious array of soups, salads, entrees, and side dishes. From the shores of the Mediterranean to the islands of the Caribbean, from the American Southwest to South America, and from Africa to Asia, these updated and delicious meatless bean dishes include: ·Jamaican Red Pea Soup ·Saint Lucian Pumpkin and White Bean Soup ·Creole Veggie and Red Bean Jambalaya ·Mediterranean Couscous and Lentil Salad ·Pesto Navy Bean Soup with Red Bell Peppers ·Warm Quinoa, Corn, and Cranberry Salad ·Native American Posole ·West African Groundnut Stew Each recipe includes a complete nutritional breakdown.Author Biography: Jay Solomon is the bestselling author of Vegetarian Rice Cuisine, Vegetarian Soup Cuisine, Lean Bean Cuisine, Seven Pillars of Health, and Great Bowls of Fire (all from Prima). A chef and restaurateur, he is a frequent contributor to several magazines, including Vegetarian Times and Restaurant USA.

Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours


Claire Criscuolo - 1994
    Now Claire's new cookbook enables cooks to re-create the same rich-tasting, low-fat, meatless meals in their own kitchens.

Addy's Cook Book: A Peek at Dining in the Past With Meals You Can Cook Today


Jodi Evert - 1994
    Learn to cook the same foods that Addy loved in 1864 — peach cobbler, hoppin' John, and more—  with this cookbook filled with big, beautiful photographs, easy to follow recipes, and tips of having an 1860s party.

Chocolate and the Art of Low-Fat Desserts


Alice Medrich - 1994
    This richly illustrated, full-color guide features more than 80 recipes.

Renoir's Table: The Art of Living and Dining with One of the World's Greatest Impressionist Painters


Jean-Bernard Naudin - 1994
    His paintings are suffused with this enthusiasm and reflect his belief in reveling in the enjoyable basics that life has to offer - wine, beautiful women, music, and especially food. Spellbound by the life and works of Renoir, the authors have re-created, in his spirit, the art of living and dining with style. Renoir's Table provides a fascinating and unique insight into the turn-of-the-century lifestyle of this celebrated Impressionist. A richly detailed picture of Renoir's private world, it invites us to share the culinary delights of an artist who loved to eat as much as he loved to paint. Alongside a selection of Renoir's much-loved paintings we have gastronomic "portraits": from Bouillabaisse Provencale to Potage Crecy, Chicken Renoir, and Baked Tomatoes Cezanne, made especially by Madame Renoir for a visit from the artist to her home. Each recipe is taken from an authentic contemporary source, re-creating the feel of turn-of-the-century Paris. The cast of characters in this bohemian life includes some of the most gifted people of the day, such as Zola, Manet, and Cezanne. They are all detailed with loving recall; their stories taken from contemporary letters, particularly from Jean Renoir's memoirs, which invoke the heady, pleasure-seeking lifestyle that epitomizes this fascinating era. Beautifully illustrated with sumptuous reproductions of Renoir's paintings, archival photographs of the artist and his friends and family, and spectacular original full-color photographs re-creating his city life in Paris, his summertimes in Essoyes, his retreat in Cagnes, and the finished dishes,this is the ideal gift to delight both the gourmet and the lover of art and history.

The Arabian Delights Cookbook: Mediterranean Cuisines from Mecca to Marrakesh


Anne Marie Weiss-Armuch - 1994
    

The African-American Child's Heritage Cookbook


Vanessa R. Parham - 1994
    Just by being in the kitchen, they learn math skills, time management, measurements and equivalents, safety skills, responsibility and a sense that they have to clean up after themselves. At the same time they keep their ethnic cookery heritage alive for the next generation to enjoy." Vanessa Parham has been teaching children and grown-ups how to cook, together, for more than twenty-eight years. This book, written expressly for children age five and above and their grown-up helpers, is especially for those never exposed to cooking techniques and those interested in learning about African-American cuisine, Creole and Cajun dishes, African, Native American and Caribbean dishes as well as any persons who collect unique cookbooks for themselves or give them as gifts. The print is large, easy to understand and there's only one recipe per page. Ingredients and equipment needed are all clearly spelled out. Cooking directions are highlighted under the caption "How To Make It". Children learn about kitchen safety while helping to prepare snack, breakfast, lunch and dinner dishes. Additional chapters accent recipes of Creole & Cajun, American-Indian, Caribbean and African heritage. Holiday dishes are presented with special attention on African-American celebrations such as Kwanzaa and Juneteenth. Of special interest to children and their adult helpers are the two chapters devoted to George Washington Carver's sweet potato and peanut recipes.

Best of the Best from New England


Quail Ridge Press - 1994
    The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks.Beautiful photographs, interesting facts, original illustrations and delicious recipes capture the special flavor of each state.

500 Fat-Free Recipes: A Complete Guide to Reducing the Fat in Your Diet


Sarah Schlesinger - 1994
    500 Fat-Free Recipes is the only cookbook to offer convenient, delicious, nonfat recipes each with one gram of fat or less-as well as a complete guide to reducing the fat in your diet. Finally, here's a one-stop resource for healthy eating. Schlesinger began a dramatic reduction of her family's fat and cholesterol intake ten years ago as part of a program to reverse her husband's chronic heart disease. Finding hundreds of lowfat recipes-but very few nonfat recipes-she began her own culinary experiments. The result is a remarkable collection of dishes utilizing the freshest produce, zesty seasonings, and unusual combinations instead of added fat and fat-laden ingredients. Here is a plethora of prize edibles for breakfast, lunch, dinner, and snack time. You'll find Pear-Cinnamon Muffins, Baked French Toast, Spinach Fettucini with ShiitakeTomato Sauce, Red Pepper Mini-Pizzas, Black Bean Lasagna, Cocoa Cake-all with one gram of fat or less. There's even a special section on dressings, sauces, and relishes. Schlesinger also offers the tools you need to manage daily fat consumption. She explains the role of fat as necessary nutrient and potential health hazard, shows how to estimate how much fat you truly need, and includes tips on how to eat out on a low-fat diet, make the mostof frozen meals, season dishes without fat, and shop for nonfat products. A nutritional-content analysis follows each recipe. With Schlesinger's help, you can control the fat in your diet (and still occasionally indulge in the higher-fat foods you crave) Here are five hundred delectable reasons to get with the program and start to safeguard your family's well-being today. The recipes in 500 Fat-Free Recipes are so good, people won't even suspect they're healthy!

Wild Food From Land And Sea


Marco Pierre White - 1994
    There are recipes for starters, fish dishes, meat dishes, puddings, pasta, risottos and pastries. This book reveals that behind the hype, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of the highest quality and freshness, by a receptivity to influences from around the world, by exquisite simplicity and profund originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, and is full of brilliant tips based on his incomparable feeling for the potential in natural foods from land and see.Marco's innumerable tips on adapting recipes to suit your ingredients ensure that even amateurs will be able to serve delicious food with style and entertain with confidence.

Rose's Melting Pot: A Cooking Tour of America's Ethnic Celebrations


Rose Levy Beranbaum - 1994
    50,000 first printing. $50,000 ad/promo.

Serving Fire: Food for Thought, Body, and Soul


Anne Scott - 1994
    Dedication writings on first page otherwise the book is in good condition. Immediate shipping

Roger Vergé's Vegetables in the French Style


Roger Vergé - 1994
    Former proprietor of the world famous Moulin de Mougins in the south of France near Cannes, a restaurant with two stars in the Michelin guide, he was not content to leave vegetables where they are so often consigned by classical French cuisine--as a garnish to accompany meats or fish--but explored all their culinary possibilities. The result is "Roger Vergé's Vegetables in the French Style, " a tribute to his love affair with vegetables. It contains 150 recipes for sauces, soups, salads, gratins, terrines, and other ways of bringing out the natural goodness of high-quality produce. Recipe headnotes and sidebars add scores of exciting cooking and serving ideas, encouraging improvisation. Section introductions provide important advice on how to choose the best vegetables in the market. An extensive appendix details the classic methods of vegetable cookery--poaching, sweating, braising, frying, and baking--as well as today's favored methods--steaming, stir-frying, and grilling. One hundred color photographs show elegant and simple finished dishes as well as succulent fresh vegetables.

The Best of New Orleans


Brooke Dojny - 1994
    And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

365 Easy Mexican Recipes


Marge Poore - 1994
    Introduces Mexican-style cooking, and shares recipes for appetizers, soups, salads, salsas, fish, poultry, meat, beans, rice, tortillas, eggs, breads, a desserts.

The Passover Table: New and Traditional Recipes for Your Seders and the Entire Passover Week


Susan R. Friedland - 1994
    With The Passover Table, what was once a challenge becomes a delight. Here are more than forty delicious recipes, both traditional and modern, for celebrating the holiday, organizing seders, and preparing meals throughout the Passover week. Susan R. Friedland offers marvelous and reliable versions of all the classic fare, including Matzo Balls and Chicken Soup, Gefilte Fish, and Borscht, as well as contemporary dishes to update your Passover table, such as Spinach Pie, Turkish Sweet and Sour Artichokes, and Tangine of Chicken.With its thorough explanations, lavish full-color photography, and delicious recipes, The Passover Table is the only book you need to celebrate the beloved and joyous commemoration of the Exodus.

The Balti Cookbook: Fast, Simple and Delicious Stir-fry Curries (Creative Cooking Library)


Shehzad Husain - 1994
    

Cuisine of the Water Gods: The Authentic Seafood and Vegetable Cookery of Mexico


Patricia Quintana - 1994
    From rich cheese soup and yellow seafood mole, to sea bass in green sauce and plantain tamales with seafood stuffing, this cookbook contains 190 recipes for lighter, health-conscious eating.

The Best of Beautiful Cookbooks: France, Italy & Mexico [Gift Boxed Set]


Susanna Palazuelos - 1994
    Ships from Missouri next business day.

Lasagna: Classic and Contemporary Favorites


Jack Pizarello Bishop - 1994
    Savor:- Lasagna Primavera- Lasagna with Asparagus, Basil, and Parmesan- Spinach Lasagna with Bolognese Meat Sauce- Polenta Lasagna with Arugula and Smoked Mozzarella- Elegant Pesto Lasagna- Potato Lasagna with Spinach, Mushrooms, and Gruyère- Nana's Lasagna with Tiny Meatballs- Lasagna with Veal Sauce and Saffron Béchamel- Lasagna with Shrimp and Sun-Dried Tomato SauceTailored for today's tastes and good-sense nutrition, these delicious yet uncomplicated recipes often feature low-fat cheeses and sauces. Other recipes showcase such tasty alternatives to traditional noodles as polenta or thinly sliced potatoes. Busy cooks will appreciate the step-by-step instructions, do-ahead preparation tips, and baking techniques that ensure perfect results every time.For one-dish meals that are easy, affordable, and elegant, look no further than this tantalizing collection of mouthwatering recipes.

The Best of Gourmet 1994: Featuring the Flavors of China (Best of Gourmet)


Gourmet Magazine - 1994
    Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious. For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entree. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac. When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce. Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu featuresratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice. So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol o); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks. This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight. Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors. Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet

Fish Talking: Recipes from Le Madri, Coco Pazzo, and Sapore Di Mare


Pino Luongo - 1994
    Line drawings, photos.

Potato Cookbook (Australian Women's Weekly Home Library)


Maryanne Blacker - 1994
    Providing a number of useful recipes for potato-related dishes, this book is illustrated throughout with colour photographs.

James McNair Cooks Italian


James McNair - 1994
    Featuring an entirely new design, as well as the easy-to-follow recipes and crisp, elegant photography that have earned him a worldwide following, James McNair Cooks Italian opens the door to the rich, varied, and exuberant panorama of the Italian culinary repertoire. covering antipasti, side dishes, salads, and desserts in addition to the primi and secondi courses of the classic Italian meal, over 70 authentic, beautifully presented dishes reveal the classic simplicity and fresh, vivid flavors of traditional Italian cuisine.

Pears: A Country Garden Cookbook


Janet Hazen - 1994
    Beautifully designed and exquisitely photographed, this unique series showcases sensational recipes that exhibit the wonderful versatility of fruits and vegetables, fresh from the garden or greengrocer's basket.

Classic Cooking with Coca Cola


Elizabeth Candler Graham - 1994
    Collected by Elizabeth Candler Graham, great-great-granddaughter of the founder of the Coca Cola "RM" company, some of the recipes are family secrets, drawn from the private papers of the Candler family.

The Best of Coffee


Sandra Gluck - 1994
    40 photos.

The Sun and Moon Guide to Eating Through Literature


Douglas Messerli - 1994
    recipes of the literati/food paintings by many

Frank Davis Cooks Cajun, Creole, and Crescent City


Frank Davis - 1994
    All new seafood recipes plus variations on the Cajun-Creole standard of cooking.

Julie Stafford's Juicing for Health: Over 200 Recipes for Fruit & Vegetable Juices, Soups, Smoothies & Sorbets


Julie Stafford - 1994
    Includes recipes and detailed profiles of the vitamins and minerals found in fruits and vegetables.

Helen Chen's Chinese Home Cooking


Helen Chen - 1994
    Helen Chen learned how to cook simple, homestyle Chinese food from her mother, Joyce Chen, founder of the successful cookware company that bears her name.All your favorite Chinese dishes are here -- Peking Ravioli; Cold Noodles, Szechuan Style; Moo Shi Pork; and Sweet and Sour Shrimp-along with new classics -- Shanghai-style Pork Chops; Crystal Shrimp; and Steamed Salmon with Black Beans, And because the Chinese don't use a lot of oil when they cook at home, these dishes are far lower in fat than Chinese food served in restaurants. These recipes rely on stir-frying more than deep-frying, steaming more than roasting, and on readily available supermarket ingredients, and they use far less meat in favor of more fresh vegetables.If you love Chinese food for its quick cooking, economy, taste, nutrition, and variety, then you'll love having Helen Chen by your side.

Country Breakfasts: Four Seasons of Cozy Morning Meals


Ken Haedrich - 1994
    This inspired collection will delight breakfast fans and recruit new ones with cozy beginnings such as Blueberry Banana Pancakes, Classic Sour Cream Waffles, Sugar-Dusted Strawberry Crepes, Poached Eggs Provencal, Olive Oil Roasted Potatoes, Curried Vegetable Hash, and Buckwheat Buttermilk Biscuits. Each recipe is desired to go quickly from counter or stovetop to table and features fresh ingredients that celebrate the season. Greet an April morning with Spring Herb Omelets and Lemon Cornmeal Shortcakes. Summer mornings light up with Sparkling Strawberries and Grapefruit accompanied by delicate Crepes with Cherry Preserves and Toasted Almonds. Chilly autumn days begin beautifully with Banana Walnut Muffins and Eggs Creole, and cold winter mornings heat up quickly with steaming mugs of hot cocoa and savory Bacon, Egg, and Potato Pie. From the simple to the sublime, Ken Haedrich presents a wholesome, utterly delicious array of meals to begin each day of the year.

A Chef's Tale: A Memoir of Food, France and America


Pierre Franey - 1994
    Now Franey recalls his early days with reminiscences and classic recipes. Photos.

Cookies and Biscotti


Time-Life Books - 1994
    America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to guide modern cooks.

The Best Of Mrs Beeton's Christmas


Isabella Beeton - 1994
    This collection brings together a selection of reliable, seasonal recipes, fully updated for the modern kitchen, that will encourage beginners and provide inspiration for more experienced cooks.

Risotto: 30 Simply Delicious Vegetarian Recipes from an Italian Kitchen


Ursula Ferrigno - 1994
    What better, then, for a quick weekday supper dish or a dinner party than a bowl of Arugula and Blue Cheese Risotto or Risotto with Seven Wild Herbs? Ursula Ferrigno, a leading authority on Italian cuisine, shares the secret of making the perfect risotto: the right rice, the best stock, flavoring, and ingredients. She then goes on to present 30 authentic vegetarian risotto recipes in three simple chapters: Cheese, Beans, and Vegetables.