Best of
Food

1990

Ball Blue Book of Preserving


Ball Corporation - 1990
    Here you will find answers to every food preservation question, including vacuum sealing and packing with the Tilia FoodSaver, as well as unique gift-giving ideas.

The Food Lover's Companion (Barron's Cooking Guide)


Sharon Tyler Herbst - 1990
    Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long


Eliot Coleman - 1990
    Eliot Coleman introduces the surprising fact that most of the United States has more winter sunshine than the south of France. He shows how North American gardeners can successfully use that sun to raise a wide variety of traditional winter vegetables in backyard cold frames and plastic covered tunnel greenhouses without supplementary heat. Coleman expands upon his own experiences with new ideas learned on a winter-vegetable pilgrimage across the ocean to the acknowledged kingdom of vegetable cuisine, the southern part of France, which lies on the 44th parallel, the same latitude as his farm in Maine.This story of sunshine, weather patterns, old limitations and expectations, and new realities is delightfully innovative in the best gardening tradition. Four-Season Harvest will have you feasting on fresh produce from your garden all through the winter.To learn more about the possibility of a four-season farm, please visit Coleman's website www.fourseasonfarm.com.

Delia Smith's Christmas: 130 Recipes for Christmas


Delia Smith - 1990
    In this collection of her Christmas recipes, Delia Smith demonstrates how you can easily cope with the whole gamut of Christmas entertaining, whilst still having plenty of time to relax with your family and friends.

Sam's Sandwich


David Pelham - 1990
    Lettuce, cheese, tomato, salami, and so much more. Just unfold each layer to see what surprise he has slipped underneath—if you haven’t already figured it out from the hints in the rhyming text! Served up as a sandwich-shaped book with a gruesome guessing game on every spread, Sam’s Sandwich is a delectable gift for little terrors.

The Deluxe Food Lover's Companion


Ron Herbst - 1990
    Alphabetically arranged entries define and describe-- Fruits and vegetables, both well-known and exotic varieties Meat cuts and preparation methods Fish, shellfish, and ways to cook and serve them Breads, pastas, and other grain-based foods Cooking tools and techniques Reliable ways to preserve and store foods Herbs, spices, and their many uses . . . and much more Miniature glossaries are interspersed throughout the text. For instance, following the entry for apple, an "Apple Glossary" provides descriptions and recommended uses of 28 different varieties. A generous array of sidebar features throughout the book offers quick tips on food purchases, as well as " Fast Facts " and advice on preparation, serving, and dining. For example, immediately following the "al dente" entry in reference to cooking pasta, readers will find this sidebar: Fast Facts Al Dente An obvious line flowing through the thickest part of the pasta means it's not done Lingering heat will continue to cook the pasta for a short time after it's removed from the hot cooking water More than 6,700 entries are supplemented with a general introduction, hundreds of illustrations, and pithy quotations about food and dining from chefs and gourmets. The new deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges.

Children's Birthday Cake Book


The Australian Women's Weekly - 1990
    Each recipes includes instructions and photos, and uses either simple cake shapes or shapes cut from templates (included).The popularity of this book in Australia for over thirty years means that adults and children alike look forward to such favourites as the train cake (pictured on the cover), the piano cake, the popcorn-studded duck, or the jelly-filled swimming pool.

Please to the Table: The Russian Cookbook


Anya von Bremzen - 1990
    PLEASE TO THE TABLE encompasses the exhilarating pleasures of Soviet cooking—of robust Ukranian borschts and classic Russian cuisine, of healthy Georgian grains and yogurts and the delicately perfumed pilafs of Azerbaijan. Its 400 recipes are a revelation.From the Baltic Republics: Cold Veal Meat Loaf with Horseradish Sauce. Pork Chops with Apples Braised in Beer. Carrot Baba. Estonian Rye Cookies. Black Bread, Apple, and Cherry Pudding.From Russia: Sour Cherry Soup. Shchi. Chicken Cutlets Pozharsky. Steamed Salmon with Sorrel and Spinach Sauce. Fried Potatoes with Wild Mushrooms. Blini. Russian Cranberry Mousse.From the Caucasus: Armenian Lentil and Apricot Soup. Grilled Chicken with Garlic and Walnut Sauce. Grilled Trout with Tarragon. Asparagus with Egg, Garlic, and Lemon Sauce. Saffron Pudding.From Central Asia: Asian Radish Salad. Uzbek Lamb Kebabs. Spicy Carrots with Cumin Seeds. Chicken Pilaf with Nuts and Candied Orange Peel. Poached Quinces.From the Ukraine: Borscht with Apples and Beans. Potato, Feta, and Scallion Salad. Chicken Kiev. Roast Pork Loin with Caraway Seeds. Vareniki. Almond Raspberry Torte.Anya von Bremzen, a native of Moscow who emigrated to the West in the mid-1070s, is a food writer and food consultant. John Welchman is a travel and food writer who, like Ms. Von Bremzen, specializes in writing about the former Soviet Union. Together they spent three years working on PLEASE TO THE TABLE, traveling extensively through the former USSR, visiting professional chefs, touring markets, and sampling and gathering dishes.

Cocolat: Extraordinary Chocolate Desserts


Alice Medrich - 1990
    Alice Medrich founded the first in a chain of chocolate shops in 1976, introducing legions of Americans to the joys of chocolate truffles. With the guidance of this lavish book, home cooks and budding pastry chefs can make their own renditions of the shop's sophisticated confections. Each fabulous recipe features detailed instructions that even first-time bakers can follow to create treats that are — almost — too beautiful to eat.Alice Medrich shares her exclusive techniques for making visually stunning, professional-quality desserts, from a Christmas mousse and a child's birthday cake of miniature cupcakes to dainty macaroons and soft-centered chocolate truffles. Easy-to-follow directions, illustrated in full color, explain how to sculpt chocolate roses, ruffles, fans, shavings, and other finishing touches. This newly revised edition features a new Introduction by the author, a new Chocolate Chart with advice on ingredients, and updated Resources and Equipment sections. The ultimate chocolate dessert book, Cocolat promises to be the crowning jewel of any cookbook collection."Alice Medrich's groundbreaking chocolate techniques and recipes, first at her much-missed Cocolat shops and then in her books, have certainly survived the test of time. Their flavor, appearance, and elegance are every bit as fresh and delightful today as they were when they first appeared. Cocolat is a true classic." — Nick Malgieri, author of PASTRY and BAKE!"My seduction by chocolate happened the moment I bit into my first dark chocolate truffle at Cocolat, Alice Medrich's groundbreaking shop. I've been a dedicated fan ever since and was thrilled when she shared her coveted recipes in this book. Alice has always stood on the forefront of the world of chocolate, and Cocolat is one of the most cherished books in my cookbook collection!" — David Lebovitz, author of My Paris Kitchen and The Sweet Life in Paris"At this very moment, I have a Mocha Pecan Torte in the oven because to read Cocolat is to bake from it, and that's as true now as it was when I was nine years old, awestruck by the sea of chocolate ruffles on the cover. Like many pastry chefs, I cut my teeth on this book, and it's hard to overstate Alice's influence on dessert menus and bakery cases across the country." — Stella Parks, Senior Editor at Serious Eats and author of BraveTart: Iconic American Desserts"The kinds and variations of chocolate available in the United States have exploded since the original Cocolat was published in 1999. But what has remained constant is Alice's expertise in sifting through all the information so home cooks can successfully create desserts with one of the best ingredients on earth. Alice's original Cocolat is a classic in many bakers' kitchens, including my own. The pages of mine are chocolate-stained and dog-eared. I know I will soon get this new, revised version as messy as I absorb and learn all Alice has to share with us on her new chocolate discoveries." — Emily Luchetti, San Francisco–based pastry chef and author of several dessert books including Stars Desserts and The Fearless Baker"Alice Medrich is the Grande Dame Extraordinaire of everything chocolate. Her patisserie, Cocolat was revolutionary and one of the very few in the banal landscape of American bakeries at the time. I have a copy of this original book and it inspired me early on in my career to master many of the techniques in here available to anyone who submits to their love for chocolate." — Elizabeth Falkner, Chef/Author/Artist

The Bread Builders: Hearth Loaves and Masonry Ovens


Alan Scott - 1990
    Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.The Bread Builders will appeal to a broad range of readers, including:Connoisseurs of good bread and good food.Home bakers interested in taking their bread and pizza to the next level of excellence.Passionate bakers who fantasize about making a living by starting their own small bakery.Do-it-yourselfers looking for the next small construction project.Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

Justin Wilson's Homegrown Louisiana Cookin'


Justin Wilson - 1990
    In Justin Wilson's Homegrown Louisiana Cookin' Justin serves up all the recipes from his Homegrown television series in addition to hundreds more for: * Appetizers* Salads and Dressings Gumbos and Soups* Sauces and Gravies Rice, Pasta, and Stuffings* Seafood Poultry and Eggs* Meats* Game Vegetables* Breads* Desserts Beverages* Preserves So, come to Louisiana and enjoy some good cookin' and eatin' -I garontee!

Sundays at Moosewood Restaurant


Carolyn B. Mitchell - 1990
    From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

Claudia Roden's the Food of Italy: Region by Region


Claudia Roden - 1990
    For an entire year Roden traveled up and down Italy, through every region, taking in city and countryside, to discover the local specialties on their home ground. She visited the kitchens of both professional and private cooks, watching them at work and listening to their stories. From simple and rustic to grand bravura, the recipes collected here represent traditional regional dishes as they are cooked today in Italy, and as they can now be cooked with ease and delight in our own kitchens. The Sunday Telegraph has called The Food of Italy, “Excellent . . . a collection of delicious recipes chosen on the basis of strong flavors and ease of preparation.” “A glorious feast of a book, a splendid history, geography and cooking lesson rolled into one,” says the Financial Times.“Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, a memorialist, historian, ethnographer, anthropologist, essayist, poet.”-- Simon Schama“Claudia Roden’s The Food of Italy is one of the most used and loved books on our bookshelf. Her knowledge and understanding of the regions and their food and culture makes this one of the most authentic of all Italian cookbooks.”-- Ruth Rogers And Rose Gray, The River Café

Swallowing Clouds: A Playful Journey Through Chinese Culture, Language, and Cuisine


A. Zee - 1990
    Replaced by ISBN 9780295994208

The Dooky Chase Cookbook


Leah Chase - 1990
    Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.

Dr. Dean Ornish's Program for Reversing Heart Disease: The Only System Scientifically Proven to Reverse Heart Disease Without Drugs or Surgery


Dean Ornish - 1990
    News & World Report for seven consecutive years!Dr. Dean Ornish is the first clinician to offer documented proof that heart disease can be halted, or even reversed, simply by changing your lifestyle. Based on his internationally acclaimed scientific study, which has now been ongoing for years, Dr. Ornish's program has yielded amazing results. Participants reduced or discontinued medications; they learned how to lower high blood pressure; their chest pain diminished or disappeared; they felt more energetic, happy, and calm; they lost weight while eating more; and blockages in coronary arteries were actually reduced.In his breakthrough book, Dr. Ornish presents this and other dramatic evidence and guides you, step-by-step, through the extraordinary Opening Your Heart program, which is winning landmark approval from America's health insurers. The program takes you beyond the purely physical side of health care to include the psychological, emotional and spiritual aspects so vital to healing. This book represents the best modern medicine has to offer. It can inspire you to open your heart to a longer, better, happier life.

The American Country Inn and Bed & Breakfast Cookbook, Volume II


Kitty Maynard - 1990
    Indexed.

French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France (Eyewitness Handbooks)


Tomoko Yamada - 1990
    A loving look at 350 of the finest French cheeses, offering tips on storage and accompanying wine suggestions.

Memories of Gascony


Pierre Koffmann - 1990
    Memories of Gascony is both a celebration of a peasant way of lifer that is fast disappearing and a classic recipe book to be read and used time and again by all keen cooks.”

La Cucina Di Lidia: Recipes and Memories from Italy's Adriatic Coast


Lidia Matticchio Bastianich - 1990
     Lidia Bastianich is famous for her Italian-American cooking, but this cookbook–her first–captures the distinctive cuisine of her native Istria, located on Italy’s northeastern Adriatic coast near the border of the former Yugoslavia. This book is also her most personal; in addition to the recipes, she has included numerous personal stories, memories, and photographs from her childhood.With La Cucina di Lidia, you can savor antipasti such as Polenta with Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice and pastas include Plum Gnocchi, Risotto with Squash Blossoms, and Zucchini and Tagliatelle with Leek Sauce. Entrées feature fish (Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken with Rosemary and Orange), meat (Stuffed Breast of Veal), and game (Duck Roasted with Sauerkraut). Desserts range from Chocolate Zabaglione Cake to Apple-Custard Tart. Here is an Italian cuisine infused with the flavors of Eastern Europe, the early repertoire of one of America’s favorite chefs. Discover Lidia’s history and memories as well as the dishes from her homeland. The stories and tastes are unforgettable.

Shattering: Food, Politics, and the Loss of Genetic Diversity


Cary Fowler - 1990
    Now control over those very plants threatens to shatter the world's food supply, as loss of genetic diversity sets the stage for widespread hunger. Large-scale agriculture has come to favor uniformity in food crops. More than 7,000 U.S. apple varieties once grew in American orchards; 6,000 of them are no longer available. Every broccoli variety offered through seed catalogs in 1900 has now disappeared. As the international genetics supply industry absorbs seed companies—with nearly one thousand takeovers since 1970—this trend toward uniformity seems likely to continue; and as third world agriculture is brought in line with international business interests, the gene pools of humanity's most basic foods are threatened. The consequences are more than culinary. Without the genetic diversity from which farmers traditionally breed for resistance to diseases, crops are more susceptible to the spread of pestilence. Tragedies like the Irish Potato Famine may be thought of today as ancient history; yet the U.S. corn blight of 1970 shows that technologically based agribusiness is a breeding ground for disaster.Shattering reviews the development of genetic diversity over 10,000 years of human agriculture, then exposes its loss in our lifetime at the hands of political and economic forces. The possibility of crisis is real; this book shows that it may not be too late to avert it.

The Savory Way


Deborah Madison - 1990
    From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.

The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds


Jill Norman - 1990
    A comprehensive and practical guide to recognizing and using spicesProvides information on all the main uses and applications of spices: culinary, domestic, and therapeutic.Features a full-color photographic identification guide to all the common and lesser known spices in all their different forms.Illustrates ingredients and recipes for traditional spice mixtures.Full of delicious recipes from all parts of the world.Winner of the 1991 International Association of Cooking Professionals' Award

The Taste of Bread


Raymond Calvel - 1990
    Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads.The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered:wheat and millingcharacteristics of breadmaking flourdough compositionoxidation in the mixing processleavening and fermentationeffects of dough division and formationbaking and equipmentstorageThe English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.

The Flavors of Home: A Guide to Wild Edible Plants of the San Francisco Bay Area


Margit Roos-Collins - 1990
    A delightful guide, field book, cookbook, and botanical essay rolled into one, The Flavors of Home is ideal for both experienced foragers and casual hikers.

Diet for a Poisoned Planet: How to Choose Safe Foods for You and Your Family - The Twenty-first Century Edition


David Steinman - 1990
    Now reissued in a new millennium edition, the work's in-depth look at the contaminants in individual food items is updated with the latest Total Diet Study findings. A motivating book, Diet for a Poisoned Planet changes people viscerally. Steinman tells his own story of fishing in the Santa Monica Bay as a child and how he went on to testify before Congress as an expert witness on the contamination of his own body by the fish he ate. The book is written by a true expert who has been a member of a National Academy of Sciences committee to advise Congress on seafood safety legislation.

Making Sense of Burgundy


Matt Kramer - 1990
    Kramer also authored Making Sense of California Wine, a nominee for the IACP/Julia Child Award for Best Book on Wine, Beer, or Spirits in 1992.

The Nature Doctor: A Manual of Traditional and Complementary Medicine


Alfred Vogel - 1990
    C. A. Vogel comes from a Swiss family where the secrets of herbalism were known and practised. From early childhood he was eager to learn about the healing powers of plants and bit by bit he collected and expanded the traditional and empirical knowledge of European folk-medicine. Since 1929 he has reported his experiences and observations as a nature practitioner, nutritionist, researcher of medicinal plants and discoverer of natural healing powers, in his monthly periodical Gesundheitsnachrichten (A. Vogel's Health News). First published in 1952, The Nature Doctor has become a recognised standard publication even among medical doctors and scientists.

Cucina Rustica


Viana La Place - 1990
    With more than 250 recipes, you'll be inspired to use readily available ingredients in deliciously creative combinations. La Place and Kleiman offer a style of cooking and eating that is inviting, easy, and elegant.

At Home In France: Eating and Entertaining with the French


Christopher Petkanas - 1990
    70 recipes here include stuffed duck; fine cheese, orange chocolate cake, and succulent seafood.

Biscuits, Spoonbread, & Sweet Potato Pie


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

The Canadian Living Entertaining Cookbook


Carol Ferguson - 1990
    Easy but elegant, simple but special - that's what today's entertaining is all about.  And that's what Canadian Living brings you in the pages of this beautiful full-color cookbook.  Getting together with family or friends is as popular now as it's ever been - whether it's a festive gathering at Christmas, an elegant dinner party or a relaxed summer barbecue.  But today's busy cooks don't have time to fuss with complicated menus and elaborate planning.

Six Ingredients or Less: Chicken Cookbook


Carlean Johnson - 1990
    The Six Ingredients or Less Chicken Cookbook emphasizes great meals in minutes. Here you'll find that simple ingredients, simply prepared, make cooking wit chicken effortless and fast. These all-pupose recipes, using basic ingredients, range from appetizers, salads and sandwiches to main dishes an casseroles, and fit every occasion. Take Pecan Chicken Salad or Teriyaki Chicken Wings to your next potluck, picnic or party buffet. Liven up a weeknight family dinner with Chicken Enchiladas in Cream. Six Ingredients or Less Chicken Cookbook - It's fast! It's easy! It's indispensable!

Inner Harvest: Daily Meditations for Recovery from Eating Disorders


Elisabeth L. - 1990
    The daily meditations found in Inner Harvest invite us to live more fully, encouraging us to continue living a life focused on healthy personal growth--not on food. The readings offer support for developing self-acceptance and the openness to build better relationships with others and our Higher Power.

Country Baking: Simple Home Baking with Wholesome Grains and the Pick of the Harvest


Ken Haedrich - 1990
    Store-bought breads will be history when bakers learn the simple steps for making Farm-Style Whole Wheat Bread and Soft Oatmeal Sandwich Bread. Mornings are special with Toasted Almond Pear Muffins, and coffee time is paradise with a warm slice of Pecan Streusel Coffee Cake. Big Broccoli Calzones and Deep-Dish Sausage and Shrimp Pie make hearty meals -- but remember to leave room for a mouthwatering dessert such as Peaches and Cream Pie, Maple Pear Crisp, or Spiced Pumpkin Cheesecake.

Jacques Pépin Quick & Simple


Jacques Pépin - 1990
    Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

Betty Crocker's Old-Fashioned Cookbook


Betty Crocker - 1990
    

James McNair's Soups


James McNair - 1990
    In this delectable new McNair collection, the bestselling cookbook author presents his favorite recipes, ranging from hearty, chunky meals in a bowl to creamy smooth soups best savored in small starter portions. Special emphasis is placed on soups that are quick and easy to prepare, as well as those that can be made in quantity and frozen for later use. Since flavorful stocks are the basis for many soups, recipes for creating the perfect stock from a variety of poultry, meat, fish, shellfish, and vegetables are highlighted. A host of delicious and exotic recipes follow, including spicy New Orleans Green Gumbo, Minted Lettuce and Snow Pea Soup, Oyster and Artichoke Bisque, Four Onion Soup with Blue Cheese Croutons Caribbean Frozen Ginger Banana Soup, Crab Vichyssoise, Red and Gold Beet Soup, and Autumn Chestnut Porridge. For their fifteenth book together, eminent food photographer Patricia Brabant teams up with McNair's masterful presentations to display each dish in glorious color.

Country Life Vegetarian Cookbook: Delicious Recipes from the Kitchens of Country Life...........


Diana Fleming - 1990
    6 x 9 180 pages

Mama Leah's Jewish Kitchen: A Compendium of More Than 225 Tasty Recipes


Leah Loeb Fischer - 1990
    These 225 Old World recipes -- for everything from chopped liver and herring in cream sauce to chicken soup with matzoh balls, kreplach, stuffed cabbage, kasha varnishkes, and tzimmes to honey cake -- combined with Mama Leah's nostalgic storytelling make for a tasty and delightful cooking experience. With special sections on blintzes and Passover cooking, Mama Leah's Jewish Kitchen will prove indispensable during the holidays and invaluable all year long.

The Bread Book


Thom Leonard - 1990
    

The Taste of China


Ken Hom - 1990
    Four-color photos.

The Four Ingredient Cookbooks Three Cookbooks In One!


Linda Coffee - 1990
    This is a real gift.You will be amazed at the great tasting dishes you can easily create in your own kitchen with 4 ingredients or less.This book is a compilation of the receipes in Volumes I, II and III. Over 700 great Appetizers, Salads, Main Dishes, Vegetables & Desserts.

The Body-Smart System: The Complete Guide to Cleansing and Rejuvenation


Helene Silver - 1990
    These practices are some of the most powerful healing therapies I have seen." --Elton Haas, MD

Cornucopia: A Source Book of Edible Plants


Stephen Facciola - 1990
    Includes 3,000 species and 7,000 varieties of food plants. More than 1300 catalog sources for seeds, plants and food products are listed. Revised, updated and expanded edition.

The Aesthetics of the Greek Banquet: Images of Wine and Ritual


François Lissarrague - 1990
    The vases used at banquets often depict the actual drinkers who commissioned their production and convey the flowing together of wine, poetry, music, games, flirtation, and other elements that formed the complex structure of the banquet itself. A close reading of the objects handled by drinkers in the images reveals various metaphors, particularly that of wine as sea, all expressing a wide range of attitudes toward an ambiguous substance that brings cheer but may also cause harm.Not only does this work offer an anthropological view of ancient Greece, but it explores a precise iconographic system. In so doing it will encourage and enrich further reflection on the role of the image in a given culture.Originally published in 1990.The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

The Fruit, Herbs and Vegetables of Italy


Giacomo Castelvetro - 1990
    Published for the first time in English, the book is important for both its historical and practical value--celebrating light, simple, nutritious cuisine.

Uprisings: The Whole Grain Bakers Book


Cooperative Whole Grain Educational Association - 1990
    The first major statement by a Jewish leader on the ethics of globalization, it introduces a new paradigm into the search for co-existence. Sacks argues that we must do more than search for common human values. We must also learn to make space for difference, even and especially at the heart of the monotheistic imagination. The global future will call for something stronger than earlier doctrines of toleration or pluralism. It needs a new understanding that the unity of the Creator is expressed in the diversity of creation.

The Second Classic Italian Cookbook


Marcella Hazan - 1990
    

Texas Country Reporter Cookbook: Recipes from the Viewers of “Texas Country Reporter”


Bob Philips - 1990
    In this cookbook viewers from all around the state share their favorite recipes, along with colorful anecdotes about the history of the dish.

From A Breton Garden: The Vegetable Cookery Of Josephine Araldo


Josephine Araldo - 1990
    Illustrated.

Greek Pastries and Desserts


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

The Uncommon Gourmet


Ellen Helman - 1990
    The philosophy of this book is that gourmet food need not be elaborate and difficult to make, but fresh, flavorful, and delicious. The preparations reflect this "uncommonly" simple approach. With her easy-to-follow recipes, she presents imaginative, innovative ways of saucing and seasoning foods geared to the busy working world. Here is a collection of more than 300 dishes that will romance your sense and elevate home cooking to new heights. Originally published in 1990, this book has been a requested favorite and is now in its 8th printing.

A Kitchen in Corfu


James Chatto - 1990
    Over the centuries culinary influences from all over the Mediterranean have been absorbed into the classical Greek cuisine and adapted to suit the extraordinary variety of produce that comes from this beautiful and very fertile island. The result is a style of cooking unique in the world. For many years James Chatto and his wife, Wendy Martin, made their home in the remote village of Loutses, an olive-farming community in the north-east of Corfu. During their first winter, when the tourists had left and the shops and restaurants of the coastal resorts closed, they learned that there was more to Corfiot cooking than they ever imagined. The Lousiotes take a keen interest in food and were willing teachers. Cooking from memory, measuring the ingredients by eye and correcting the seasoning by frequent tasting, they have preserved their recipes without ever writing them down. The island provides abundant produce: olives, vegetables, fruit, meat, cheese and wine, a wide variety of fish and shellfish from the sea, and from the hills, herbs, horta or wild greens, game, nuts and wild fruits. The pace of life is unchanging, the rhythm of work and daily fare determined by the seasonal cycle. Many of the dishes prepared are linked with the festivals of the Christian calendar, such as Lenten pilaf, Easter biscuits, Paschal lamb and the vasilopitta of New Year. A sociable people, the Corfiots love to enjoy food and wine in good company-at home or at the taverna. In this delightful book James Chatto and W.L. Martin set down the recipes they have collected, describe the growing, gathering and preparation of food, record the daily round of their friends and neighbors and enjoy the life of a rural village in Corfu.