The James Beard Foundation, housed in the late culinary master's home in New York's Greenwich Village, has become the center of American cuisine through its in-house dinners, awards, and generosity to young chefs. Any book by James Beard is an absolute essential to a serious cook's library. Still in print you will find Beard on Bread, James Beard's American Cookery, James Beard's New Fish Cookery, and James Beard's Menus for Entertaining. But don't pass by any out-of-print book you can find (either through our search or your own) written by or coauthored by James Beard.

    Over 100 edible plants are listed, fully illustrated and described, together with recipes and other fascinating details on their use throughout the ages.Practical advice on how to pick along with information on countryside laws and regulations on picking wild plants helps you to plan your foray with a feast in mind.This is the ideal book for both nature lovers and cooks keen to enjoy what the countryside has to offer.

    Using everyday language and a range of scientific evidence, Professor Yudkin explores the ins and out of sugar, from the different types - is brown sugar really better than white? - to how it is hidden inside our everyday foods, and how it is damaging our health.Brought up-to-date by childhood obesity expert Dr Robert Lustig M.D., his classic exposé on the hidden dangers of sugar is essential reading for anyone interested in their health, the health of their children and the health of modern society.

    "She's taken a piece of the culinary world and made herself its queen."-- "New York"

    It has been listed by USA Today as one of the top five regional cookbooks in the United States. One of the most comprehensive cookbooks found anywhere, containing triple-tested recipes from Louisiana's legendary kitchens. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    

    The definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for more than 30 years, 1080 Recipes contains recipes from all Spanish regions, covering everything from appetizers to stews, from vegetables to desserts.

    204 pg.

    Now, with this revised edition, the popular restaurateur has made this classic handbook even more useful. All the newest mixed-drink creations have been added, the passe concoctions have been dropped, and many recipes have been modernized and streamlined. Here are all the classics -- Martinis, Manhattans, Gimlets, Daiquiris -- 143 exotic Trader Vic specials, and some 1,000 more, including entire chapters on punches, hot drinks, wine cups and other specialties. There's even a collection of tasty non-alcoholic drinks. The all-new illustrations include a comprehensive guide to glasses and other barware. And, of course, the book is filled with the Trader's amusing anecdotes and sensible advice about selecting, preparing and enjoying drinks. In short, the book is practical, entertaining, completely up-to-date -- and likely to remain a fixture on American bars for the next twenty-five years.

    

    Illustrated hardcover book with dust jacket, 804 pages, published by G. P. Putnam's Sons.

    And "Simca's Cuisine" offers techniques that can make the difference between a good dish and an extraordinary one.With sixty thousand copies sold before going out of print fifteen years ago, this culinary classic is a lasting treasure for everyone in search of joy at the table.

    A very large collection of the early works of Graham Kerr. This comprehensive book will be enjoyed by the gourmet cook. The recipes are clearly laid out and explained. Color photos with some step-by-step sequences.

    Revised and updated, this classic cookbook first published in 1971 is for anyone cooking on a budget - 250 international recipes to choose from.

    Book and jacket in Fine condition. Jacket in new archival jacket cover which has been taped down with archival tape.

    Tony Chachere's Cajun Country Cookbook NEW REVISED EDITION with more recipes more pages1992 25TH PRINTING0960458018

    Howard's The Soil and Health became a seminal and inspirational text in the organic movement soon after its publication in 1945. The Soil and Health argues that industrial agriculture, emergent in Howard's era and dominant today, disrupts the delicate balance of nature and irrevocably robs the soil of its fertility. Howard's classic treati

    With guidelines on equipment and preparation, useful hints on cooking, and important tips to remember, this A–Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as Mint Jelly, Lemon Curd, Pumpkin Jam, and Seville Orange Marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs, and vegetables. This unique and comprehensive recipe book revives the art of jam, jelly, pickle, and chutney making, and celebrates the joys of transforming a surfeit of anything—from apples to whortleberries—into jars full of sweetness. Includes dual measures.

    

    The color photographs are the best I've seen." Includes: how, when and where to collect mushrooms; a simplified pictorial key to the major groups; a key to determine in which major group a mushroom belongs and 72 other keys to determine the exact species; a special section on mushroom toxins; a bibliography; an index to all the species (680) and all the genera described or mentioned.

    Tolbert's classic book, A Bowl of Red.Written by the late Dallas newspaper columnist and author, A Bowl of Red is an entertaining history of the peppery cowboy cuisine. This new printing of the book is based on Tolbert's 1972 revised edition, in which he describes the founding of the World Championship Chili Cookoff, now held annually in the ghost town of Terlingua, Texas.Hallie Stillwell was one of the three judges at the first Terlingua cookoff, held in 1967. "We were blindfolded to sample the chili," the ninety-six-year-old writer/rancher says in her foreword. She voted for one of the milder concoctions; another judge cast his vote for a hotter version. The third judge, who was mayor of Terlingua, sampled each pot but then pronounced his taste buds paralyzed and declared the contest a tie. There's been a "rematch" in Terlingua every November since then. "I have never failed to attend," Stillwell says.Stillwell's recipe for lean venison chili is her favorite, one she prepared in large quantities for the hungry hands at the Stillwell Ranch in the Big Bend. This new printing of the classic also features an index to other recipes in the book, such as "Beto's prison chili" and chili verde con carne (green chili). The book also includes Tolbert's tales of searching out the best cooks of Southwestern specialties like rattlesnake "stew" and jalapeño corn bread.

    More than fifty international recipes, such as moussaka, orange mousse, and soda bread, are explained in text and pictures.

    Like a sturdy New England farmhouse, Perrin has added to it over the years to reflect his subsequent sugaring experiences, and includes in this latest edition a “postpostpostscript.” His celebration of simple, hard work to produce a “quite wonderful, maybe even sacred article” has not been diminished by plastic tubing, thrip infestations, and the strange new market for Vermont sap water.