More classic italian recipes by the beloved Italian chef, Marcella Hazan. 465 pages.

    Now she is back with a whole new and rich variety of dishes for every occasion.

    Detailed recipes for everything she demonstrates or even mentions, plus priceless information on how she plans and markets. And throughout, a fresh delicious array of culinary reflections, suggestions and inspirations.

    Delia sees it as an answer to an urgent need. There are more recipes than ever on television and yet it seems that many of us have forgotten how to put together a wholesome, nutritious meal that doesn't come ready-made in a packet. Delia is convinced from the questions she receives that people are no longer handed down the basics. In a world where people have less time than ever, they feel intimidated by the thought of cooking. How to Cook: Book One covers the staple ingredients which form the basis of the worlds foods - rice, flour, potatoes, pasta, and eggs. With her unique powers of communication Delia removes the fear and mystique from cooking both the simplest and quickest and the more advanced dishes with these essential tools of the trade. Perfect sponge cakes, fail-safe pastry, and Delia's guide to the Great British Breakfast rub shoulders with an everlasting souffle and tempura prawns. For the health conscious there are chips that you don't have to fry and Delia's amazing no-fat white sauce. And, if you can't even boil an egg, Delia will show you how to do that as well, in this complete guide to cookery for the 21st century.

    This indispensable guide is bigger and better than ever, covering nearly 600 of the country's best local eateries from Maine to California. With more than 175 completely new listings and updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary travelers, Roadfood provides vivid descriptions and regional maps that direct readers to the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.

    It collects together bread recipes from some of the most esteemed bakers in France, along with vignettes of French culture, history, bread-making lore and black-and-white photographs.

    Another wonderful surprise is Rainy Days, a section of crafts for children that may be a lifesaver on a day when no one wants to venture outside. Inducted into the Southern Living Hall of Fame and Walter S. McIlhenny Hall of Fame.

    Meat and vegetable ingredients familiar to Westerners are used in these basic recipes from China's most densely populated province.

    This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

    Here and there was a cabin home with a little spot of clearin close by. The rest of the country was jist one great big woods and miles and miles in most every direction. From your cabin you could see no farther than the wall of trees surrounding the clearin; not another cabin in sight."Thus begins Oliver Johnson's account of pioneer life in the Indianapolis area in the 1820s and 1830s. Elsewhere, he says, "We lived mighty happy and contented in the early days. With a good snug cabin, a big fireplace, and a supply of corn meal on hand, there wasn't much to worry about. Our big family spent many a pleasant winter evenin settin around a blazin fire while the wind and snow cut capers outside." Each chapter is a story in itself: "The Endless Tress," "To Build a Cabin," "Clearing the Land," "The Fireplace," "The Spinning Wheel," "Ills and Aches," "The Three R's," "Early Grist Mills," "Hunting Tales," "Fights and Shooting Matches," "The First County Fairs," "Driving Hogs to the River," and "How I Met Your Grandmother."

    

    The bible of traditional and authentic French home cooking, with over 6 million copies sold since its first publication.With more than 1,400 recipes, Mathiot guides the reader through all the classic recipes and techniques of French cooking (which provide the building blocks for so many other cuisines) with a clear and authoritative voice.The recipes, which have been fully updated by Clothilde Dusoulie, author of the popular Chocolate & Zucchini blog, prove that authentic French food doesn’t have to be complicated, heavy or too rich.

    Out of print

    This collection of recipes also includes a wealth of stories about Peppernuts and the Russian Mennonite people.

    The Best from New Mexico Kitchens features recipes for every course, a number of which have appeared in past issues of New Mexico Magazine, with others never before appearing in print.

    Here is a magnificent collection of more than 500 of the best of McCall's desserts from over the years, compiled by food editor Mary Eckley, and lavishly illustrated with drawings and full-color photographs.From simple to elegant, there are recipes ranging from light and low-calorie fruit desserts to diet ruining (and irresistible) whipped-cream tortes, flaming crepes and French pastries. There are recipes for almost every conceivable pie and cake, as well as old-fashioned favorites like Indian pudding ans tapioca cream; such traditional fare as doughnuts and fritters; exotic beignets and meringues; and a special chapter on imaginative and unusual ways of serving the most classic of desserts, fresh fruit. And there are many, many creative ideas for desserts for children's parties and other festive occasions.Presented in McCall's distinctive step-by-step style, this is a book for everyone-- amateur and experienced cook alike. From simple standard recipes to the more elaborate techniques involved in whipping up a souffle or puff pastry, all procedures are clearly and simply explained. All recipes have been tested in McCall's kitchens, and even if you are an absolute beginner, you're bound to have great success.With such a complete and luscious collection of desserts for any and every occasion, McCall's Superb Dessert Cookbook is a treasury you will use all your life.