Best of
Food

1993

Healing With Whole Foods: Asian Traditions and Modern Nutrition


Paul Pitchford - 1993
    It's also a primer on nutrition--including facts about green foods, such as spirulina and blue-green algae, and the regeneration diets used by cancer patients and arthritics--along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing sweet foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)Pitchford says in his dedication that he hopes the reader finds healing, awareness, and peace from following his program. The diet is certainly acetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these negative energy foods are compelling. From the adrenal damage imparted by coffee to immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he adds dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out.

More Home Cooking: A Writer Returns to the Kitchen


Laurie Colwin - 1993
    In this delightful mix of recipes, advice, and anecdotes, she writes about often overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays such as "Desserts That Quiver," "Turkey Angst," and "Catering on One Dollar a Head." As informative as it is entertaining, More Home Cooking is a delicious treat for anyone who loves to spend time in the kitchen.

Cook's Illustrated 1993 (Cook's Illustrated Annuals)


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

Bread Alone: Bold Fresh Loaves From Your Own Hands


Daniel Leader - 1993
    

Feast for 10


Cathryn Falwell - 1993
    Lively read-aloud text paired with bright collage illustrations.

Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy


Patricia Wells - 1993
    Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria.

The Village Baker: Classic Regional Breads from Europe and America


Joe Ortiz - 1993
    This text is a healthy departure from the beaten track of baking, presenting obscure and delicious village recipes like the Italian prosciutto bread and honey-flavoured sourdough. A chapter is also included on breadmaking techniques, with easy-to-follow instructions and illustrations.

Death by Chocolate: The Last Word on a Consuming Passion


Marcel Desaulniers - 1993
    It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups


James Peterson - 1993
    A comprehensive cookbook with over 500 foolproof recipes covering every conceivable kind of soup--including Asian and South American recipes that have not previously appeared in American cookbooks--and sections featuring unusual ingredients, secrets for lowering fat, and more.

Simply Classic


Junior League of Seattle - 1993
    We've included quick and easy recipes from around the world that are light and healthy and a few for the occasional indulgence.

Food: Your Miracle Medicine


Jean Carper - 1993
    This comprehensive guide, based on more than 10,000 scientific studies, reveals how you can use the extraordinary powers of food to prevent and alleviate such common maladies as headaches and hay fever, as well as to ward off major killers, including heart disease and cancer. Jean Carper, the bestselling author of The Food Pharmacy, has now translated the amazing new discoveries about the medical powers of food into practical advice and information that you can use every day to conquer disease, increase your mental energy, and live longer. A carrot a day could slash your risk of stroke by 70 percent. Ginger can stop migraine headaches and nausea. Half an avocado a day can dramatically improve your blood cholesterol. Brazil nut may improve your mood. Brazil nuts may improve your mood. Tea helps prevent stroke, heart disease, and cancer. A food allergy may be the cause of your fatigue.

Food for Life: How the New Four Food Groups Can Save Your Life


Neal D. Barnard - 1993
    Barnard reveals why a diet based on the new four food groups (grains, legumes, vegetables, and fruits) will sharply decrease the risk of cancer and heart disease and dramatically increase life expectancy. He also unveils a 21-day program for a smooth transition to the new way of eating healthfully. Line drawings.

Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant


Anne Somerville - 1993
    In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs.  And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.  This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados.  But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.  To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark.  Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook.

The Permaculture Book Of Ferment And Human Nutrition


Bill Mollison - 1993
    But it is much, much more than that. It is a book of nutritional chemistry and traditional folkways, a fascinating window into both what humans around the world have eaten for centuries and how we can learn from this. Recipes range from the expected-beer, pickles, soy products-to the absolutely bizarre, including a recipe for couscous you probably won't be trying at home. Appendices provide agricultural and nutritional information.

A Celebration of Soup


Lindsey Bareham - 1993
    This unparalleled book covers every aspect of cooking soups, from stock-making and thickening to garnishes, embellishments and accompaniments.

Party Receipts from the Charleston Junior League


Linda Glick Conway - 1993
    The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.

Cooking with Pomiane


Edouard de Pomiane - 1993
    Edouard de Pomiane turned classic French cuisine on its head, stripping away complicated sauces and arcane techniques to reveal the essence of pure, unadorned good cooking. A food scientist, he offers lucid explanations for why food behaves as it does. Read him and the cream in your gratin dauphinois will never separate, your pot au feu will never be stringy, and your choux pastry will puff to astonishing proportions. Pomiane's great accomplishment was to restore confidence to the cook, and joy to the kitchen. Cooking with Pomiane spills over with amusing stories and more than three hundred superb and streamlined recipes; it is as much a delight to read as it is to cook from. This Modern Library edition is published with an Introduction by the renowned food writer Elizabeth David.

Stay Me, Oh Comfort Me: Journals and Stories, 1933-1941


M.F.K. Fisher - 1993
    The book reveals Fisher's "magnificent resilience, the comfort she took from daily writing, her marvelous powers of observation and humor, and, of course, her lifelong attractions to good food and drink."--San Francisco Chronicle.

The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia


Darra Goldstein - 1993
    He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World


Gaku Homma - 1993
    A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.

Moomins Cookbook: An Introduction to Finnish Cuisine


Sami Malila - 1993
    The recipes are a wonderful introduction to Finnish cuisine, presented by season, and include over 150 differest forest dishes ranging from salads, soups, fish, meat and desserts plus all the delicacies of Finnish life, from breakfast at the end of a sunny Nordic summer night to garden parties, campfires and birthday celebrations.

The Pepper Garden: How to Grow Peppers from the Sweetest Bell to the Hottest Habanero


Dave DeWitt - 1993
    This guide tells you everything you need to know, including recommendations for which ones to grow and botanical descriptions of the most popular types. The authors are pepper experts and offer all of their tips and techniques for choosing good seed, starting your plants out right, and planting your garden with companion plants that are good to eat with peppers - such as tomatoes, onions, corn, basil, oregano, and garlic.Easy step-by-step instructions, a list of seed sources, and a glossary of terms will help the gardening novice, and there are full details on harvesting the pods; drying and roasting peppers; and making festive ristras (hanging strands of red peppers). Whether you are an avid gardener or a chile pepper lover wanting to grow your favorites, The Pepper Garden will be your guide to successful pepper gardening.

Chuck Williams' Thanksgiving and Christmas


Chuck Williams - 1993
    Williams-Sonoma Kitchen Library. Originally sold at $14.95. Spine is tight, pages clean, no markings, no highlights, no tears. The lower back board shows a small corner bumped or where book could have been dropped, no other blemishes other than normal shelf wear. A beautiful cookbook featuring full sized colored pictures of a finished dish. 1994 issue date. Contents include, introduction, equipment, roasting, carving, and basic recipes. Some recipes include: Brandy butter sauce; orange and avocado salad,herbed roast turkey,baked chestnut and ham dressing,creamed onions, parsley biscuits, broccoli with sliced almonds, baked onions with tomato sauce, braised cabbage and lentils, pumpkin cheesecake, carrot and mink soup, baked pork and grape dressing, roast prime rib of beef, popovers,pear, walnut and goat cheese salad,glazed ham with poached orange slices,fresh peas and water chestnuts, roast leg of lamb, orange-cranberry bread and many more wonderful recipes. A great price for a nice book that you could keep and use or give as a gift to a good cook or someone who wants to be a good cook!

From the Good Earth: A Celebration of Growing Food Around the World


Michael Ableman - 1993
    Farmer and photographer Michael Ableman takes the reader on an unprecedented photographic journey that spans five continents and investigates a tradition that is thousands of years old. 170 full-color illustrations.

Bernard Clayton's Cooking Across America: Cooking With More Than 100 of North America's Best Cooks and 250 of Their Favorite Recipes


Bernard Clayton Jr. - 1993
    I am as interested in the cook as a person as I am in the thorough step-by-step presentation of the recipe. I believe these together have been the principal reasons readers have found pleasure in reading and cooking with my books. For three years, this sentiment defined their days. Driving a GMC van, they set out on the odyssey of a lifetime--what Clayton, a veteran news reporter and foreign correspondent author, often called a "dream assignment." In the beginning, Clayton thought the search would be difficult, but he found that every community is as proud of its good cooks as it is of the town band or the high school basketball team. They met a Louisiana counter cook, a many-starred chef in Santa Fe, and a Miss Indian America in Butte; a Jackson Hole dude-ranch cook, a cooking-school teacher in San Francisco, and the mistress of a bed-and-breakfast in the California desert; a baker in upstate New York, a Pillsbury Bake-Off finalist in Salt Lake City, and a Mississippi steamboat chef. And food was just as diverse as the personalities: Pueblo Chili Fritters, Dewberry Cobbler, and Chicken Jerusalem; Shrimp and Feta Greek-style Pizza, Spoon Bread Souffle, and Ice Cream Muffins; Apple-Walnut Pancakes, Mushroom Strudel, and Semolina and Ale Bread.

The New Complete International Jewish Cookbook


Evelyn Rose - 1993
    With more than 1,100 easy-to-follow recipes, the book is ideal for all home cooks. More than 30 chapters—from soups and starters to desserts and breads—offer the definitive guide to kosher cooking. Healthier versions of traditional Jewish dishes like Oven-Fried Chicken, plus superb vegetarian recipes like Pesto Lasagne, are found alongside classic recipes especially adapted for the Jewish kitchen. Rose’s authoritative guide to the major Jewish festivals includes the whys and hows of much-loved symbolic dishes, and her section on preparing for Passover combines traditional menus with dishes given an original twist.

Up a Country Lane Cookbook


Evelyn Birkby - 1993
    This volume contains the best of these recipes and stories from the 1940s and 1950s.

Papa Andrea's Sicilian Table: Recipes and Remembrances of My Grandfather


Vincent Schiavelli - 1993
    Illustrations & photos.

The Fannie Farmer Junior Cookbook


Joan Scobey - 1993
    . Step-by-step instructions and simple guides to the basic ingredients and terminology are enhanced by informative illustrations. Includes 130 time-tested recipes.

Good Housekeeping New Step-by-Step Cook Book (Good Housekeeping Cookery Club)


Good Housekeeping - 1993
    

The Foods of Greece


Aglaia Kremezi - 1993
    An expert on the food of her homeland shares her personal selection of 135 regional dishes made from readily available ingredients.

Cook's Illustrated 1994 (Cook's Illustrated Annuals)


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

She Taught Me to Eat Artichokes: The Discovery of the Heart of Friendship


Mary Kay Shanley - 1993
    It is a story that shows us how love, revealed one precious petal at a time, will finally uncover the rare and tender richness of the heart.

Home on the Range: A Culinary History of the American West


Cathy Luchetti - 1993
    145 halftones throughout.

The Compassionate Cook: Please Don't Eat the Animals


Ingrid Newkirk - 1993
    This collection covers breakfast, lunch and dinner, as well as snacks, appetizers and side dishes. These inventive and fun recipes will inspire readers to experiment with new dishes, cooking methods, and ingredients. With this special selection of recipes, mindful eaters can enjoy delicious food, satisfied with the knowledge that they are helping to protect animals.

Dad's Own Cookbook: Everything Your Mother Never Taught You


Bob Sloan - 1993
    Or at least put aside your fear of frying (not to mention sautéing, roasting, or tossing a salad). Dad's Own Cookbook shows how to do everything from handling a knife properly to juggling three dishes so that dinner comes together on schedule. Its lively charts, tips, and directions replace intimidation with pleasure and camaraderie, and its 150 great recipes will turn the most culinarily challenged dad into the family chef.

Jane Grigson's Fish Book


Jane Grigson - 1993
    The text also gives advice about the preparation and cooking of fish.

American Diner: Then and Now


Richard J.S. Gutman - 1993
    S. Gutman's American Diner Then and Now covers the history, architecture, menus, and the appeal of this uniquely American creation. With 275 photographs in color and black and white, this book is the landmark work on its subject, a revised and expanded edition of Gutman's classic American Diner—the book, published in 1979, that inspired people to buy, restore, and reopen diners across the country. This edition includes a state-by-state directory, "Where the Diners Are," listing locations for currently operating diners.

Party Food: Small & Savo


Barbara Kafka - 1993
    This is the book for the host or hostess who wants to create parties that are an unqualified success, with an array of food that is simple to prepare, reasonably inexpensive, and always delicious!"Party Food" gives you more than four hundred recipes for finger foods, ranging from the quick and the easy to those that are more lavish and intricate, for party givers who enjoy spending more time in the kitchen. Party Food is as simple as focaccia and as unusual as Mini-Moussaka Rolls; as elegant as classic French PÄŠte en Croute and as basic as the perfect Papaya Salsa to serve with chips."Party Food" is beautifully illustrated, brimming with 150 color photographs that show you not only individual dishes, but magnificent spreads and buffets.Barbara Kafka has created exciting foods that will tantalize everyone's taste buds: Fresh Tomatillo Salsa, Roasted Red Pepper and Mushroom Salad, Vegetable Skewers, and Grilled Marinated Shrimp, which let your guests enjoy sensuous flavors while they mingle and help themselves from bowls and platters. The variety of recipes is astounding -- take your pick from fifty different dips and let your planning evolve from there. In addition, "Party Food" is chock-full of vegetarian recipes, which are highlighted in green.One of the most important goals of party planning is making sure that throwing a party doesn't interfere with enjoying it. Barbara Kafka offers explanations of how far ahead a recipe can be made, how dishes can be frozen and/or reheated, and how much of a given item you will need perperson. She shares secrets such as freezing chicken to make it easier to cut into strips for kabobs, and using your microwave to reduce preparation time. She also offers a host of flexible recipes such as Sun-Dried Tomato Dip, which can be served by itself, used as a pasta sauce, or enlisted as a base for dozens of other dishes. "Party Food" is simply the single, perfect party reference for any occasion.

Dining by Rail: The History and the Recipes of America's Golden Age of Railroad Cuisine


James D. Porterfield - 1993
    Dining by Rail tells how that experience was created, recapturing the lively history of eating on the train and presenting several hundred wonderful recipes that entertained and fortified the hungry traveler from coast to coast. The year 1930 marked the high point of passenger food service as practiced by the great American railroads. Over 1,700 dining cars on 63 railroads served upwards of 80 million meals - nearly a quarter million meals each day - on steel wheels. And what meals they were! Among the award-winning dishes in Dining by Rail: Melon Mint cocktail on the Pennsylvania's Broadway Limited; Roquefort Dressing on the Great Northern's Salads; Fillet of Sole as You Like It from the Southern Pacific; Fresh Asparagus Delmonico on the Rock Island Rockets; Old-Fashioned Raisin Pudding from the Illinois Central; French Toast from the Santa Fe Super Chief. Menus featured consistently unique items made of fresh, natural, native American ingredients available today in stores everywhere. The recipes require only ordinary kitchen tools, and because they were designed to be cooked quickly in a small kitchen, they allow today's cook to turn out a gourmet meal in record time - truly high-speed cuisine. Dining by Rail also serves up the rich and colorful history of "the golden age of American railroading." Discover how railroads went from tolerating vendors hawkingsoot-covered hotcakes, eggs soaked in lime water, and gritty black coffee, to providing meals that won awards in international competition. Learn how chefs on forty-eight railroads prepared such unique and tasty dishes as canteloupe pie, cream of sweet potato soup, and a hot straw

Quick-mix Cakes (Australian Women's Weekly Home Library)


Maryanne Blacker - 1993
    It should provide a useful resource for the full- or part-time cake maker, and is illustrated throughout with full colour photographs.

Reading Asian American Literature: From Necessity to Extravagance


Sau-Ling Cynthia Wong - 1993
    As the field of Asian American literary studies gains increasing recognition, however, questions of misreading and appropriation inevitably arise. How is the growing body of Asian American works to be read? What holds them together to constitute a tradition? What distinguishes this tradition from the "mainstream" canon and other "minority" literatures? In the first comprehensive book on Asian American literature since Elaine Kim's ground-breaking 1982 volume, Sau-ling Wong addresses these issues and explores their implications for the multiculturalist agenda.Wong does so by establishing the "intertextuality" of Asian American literature through the study of four motifs--food and eating, the Doppelg, nger figure, mobility, and play--in their multiple sociohistorical contexts. Occurring across ethnic subgroup, gender, class, generational, and historical boundaries, these motifs resonate with each other in distinctly Asian American patterns that universalistic theories cannot uncover. Two rhetorical figures from Maxine Hong Kingston's The Woman Warrior, "Necessity" and "Extravagance," further unify this original, wide-ranging investigation. Authors studied include Carlos Bulosan, Frank Chin, Ashley Sheun Dunn, David Henry Hwang, Lonny Kaneko, Maxine Hong Kingston, Joy Kogawa, David Wong Louie, Darrell Lum, Wing Tek Lum, Toshio Mori, Bharati Mukherjee, Fae Myenne Ng, Bienvenido Santos, Monica Sone, Amy Tan, Yoshiko Uchida, Shawn Wong, Hisaye Yamamoto, and Wakako Yamauchi.

The Good Food Cookbook


Margo Oliver - 1993
    

Provence: The Beautiful Cookbook


Richard Olney - 1993
    A delicious cuisine incorporating traditional foods and methods. 250 recipes. Over 250 full-color photos, maps, and illustrations.

Keep it Simple


Alastair Little - 1993
    Every single one of the recipes presented is intended for any one from the absolute beginner to the accomplished culinary artisan. Where possible, alternatives are given for ingredients difficult or costly to obtain and every recipe includes advice on how to prepare ahead for efficient and panic-free cooking.

The 50 Best Cheesecakes in the World: The Winning Recipes from the Nationwide "Love that Cheesecake" Contest


Larry Zisman - 1993
    Featured are the winning recipes from the Nationwide "Love That Cheesecake" Contest-50 of the richest, sweetest, creamiest, most delectable cheesecakes imaginable.Organized by pan size, the recipes include: key-lime cheesecake, marzipan-raspberry cheesecake, chocolate-malt cheesecake, hazelnut-heaven cheesecake, white-Christmas cheesecake, pumpkin party cheesecake, Black Forest cheesecake, tri-colored Italian cheesecake, southern sweet-potato cheesecake. Also included are irresistible cheesecake recipes from the Plaza Hotel, the Williamsburg Inn, the Hotel Hershey, and other renowned kitchens across the country.Complete with helpful recipe hints for preparing the perfect cheesecake, along with a generous dollop of cheesecake trivia, this sublime little cookbook is sure to delight everyone who loves sinking a fork into a fresh piece of New York cheesecake. These easy, no bake desserts are simple to make and include how to guides to enjoy your favorite flavors from chocolate to strawberry to peanut butter, raspberry and more.

Eat and Be Satisfied: A Social History of Jewish Food


John Cooper - 1993
    John Cooper explores the traditional foods-the everyday diets as well as the specialties for the Sabbath and festivals-of both the Ashkenazic and Sephardic cuisines. He discusses the often debated question of what makes certain foods "Jewish" and details the evolution of such traditional dishes as cholent and gefilte fish.

Full Of Beans


Violet Currie - 1993
    Dr. Currie is a registered dietician. Kay Spicer is a well-known food writer and broadcaster.

Wild Seasons: Gathering and Cooking Wild Plants of the Great Plains


Kay Young - 1993
    Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persim-mons and Jerusalem artichokes), Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains. And since most of the plants occur elsewhere as well, residents of other regions will find much of interest here. 'This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included." The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish). Reflecting the author's conviction that just as we can never go back to subsisting wholly on wild things, neither should we exclude them from our lives, this book serves up generous portions of botanical information and ecological wisdom along with good food.

The Perennial Political Palate: The Third Feminist Vegetarian Cookbook


Bloodroot Collective - 1993
    Primarily vegan, with many luscious dairy-free cake and dessert recipes, and liberally spiced with quotes from feminist writing. A tribute to the seventeen-year history of this fine restaurant

Cooking with Japanese Foods


John Belleme - 1993
    But while most people feel comfortable ordering a selection of sushi or a plate of tempura from an English menu, few know the pleasures of soba, tonkatsu, and kamameshi, and fewer still are at ease shopping for daikon, burdock, and bonito flakes for their own kitchens. The Bellemes wrote their guide to Japanese ingredients in order to make udon and azuki less intimidating and to introduce Western cooks to the healthy benefits of the Japanese diet. But their guide is a boon to travelers as well. Japan can be an overwhelming experience, especially if you don't speak the language or read the kanji characters, and visitors often stick to the safety of Western-style restaurants or the few Japanese noodle shops and sushi bars that cater to tourists, eschewing the bold plunge into alien-looking yakitori joints and nabemono nooks. But the incredible diversity of Japanese cuisine is one of the fundamental pleasures of touring Japan, and it's a shame to miss out. Getting familiar with Japanese foods--the ingredients, how to cook them, the range of dishes from summer picnic fare to hearty winter stews--is as important a preparation as seeing that your passport's in order and making flight reservations--and a whole lot more enjoyable. The pictures you take in Tokyo will end up in an album gathering dust on a shelf, but the foods you fall in love with are forever. It's nice to have a recipe book to return home to, with instructions on how to prepare the dishes that invoke Japan.

Stories and Recipes of the Great Depression of the 1930's and Low-Fat Pantry Cooking, Volume II (2 Cookbooks in 1)


Rita Van Amber - 1993
    Includes a bonus section of low-fat quick, easy recipes and motivating tips using pantry ingredients.

James Beard's Simple Foods


James Beard - 1993
    He agreed, and ended up writing 70 columns for the magazine, collected in book form for the first time in James Beard's Simple Foods.

Florida's Incredible Wild Edibles


Richard J. Deuerling - 1993
    These have roots, stems, leaves, flowers, fruit, and seeds that provide good and interesting food for people. All of these plants, if we are to enjoy eating them, need identification and interpretation, which this book provides. This illustrated book has descriptions, recipes and notes for many different plants. From "Dandelion Dip" to "Elderflower Champagne," the authors have found the woods and fields to be a table always spread.

Great American Brand Name Recipes Cookbook


Publications International - 1993
    

Riversong Lodge Cookbook: World-Class Cooking in the Alaskan Bush


Kirsten Dixon - 1993
    A delicious mix of recipes and vignettes from one of Alaska's internationally famous wilderness lodges.

Cakes in Bloom


Anna von Marburg - 1993
    Each step is simple and much of the preparation can be done weeks in advance. The book contains the recipe for Anna's chocolate fudge cake, which she uses as the base for most of her commissions. Every cake has clear step-by-step directions and short-cuts for making the decorations and for construction, and Anna also discloses where she gets her inspiration from - she suggests that the dreaming up of the idea is often more difficult than making the cake.

Romancing the Bean: Essentials for Creating Vegetarian Bean Dishes


Joel Saltzman - 1993
    Saltzman explores the fundamentals of dried-bean cooking, explains seasonings, soaking, different types of preparation, each bean's unique attributes and taste, and provides more than sixty kitchen-tested recipes that showcase them in a variety of dishes. Also included are recipes for tofu and tempeh, two processed forms of soybeans.

The Art of Turkish Cooking


Neset Eren - 1993
    

Wagon Wheel Kitchens: Food on the Oregon Trail


Jacqueline B. Williams - 1993
    Recreating all phases of the journey, she shows how supplies were selected in the beginning and used up on the way.

Southern Italian Cooking


Valentina Harris - 1993
    It covers dishes from the eight regions that form the south of Italy: Lazio, the Abruzzi, Molise, Puglia, Campania, Basilicata, Calabria and Sicily. The book starts in Rome and Naples, progressing down through the remote communities in the "instep" of the country to Sicily, discovering on the way the centuries-old cuisines of shepherds, fishermen and nobility. The cuisines of southern Italy are reputed to be amongst the healthiest in the world. Valentina Harris has also written "Perfect Pasta", "Italian Regional Cooking", "Valentina's Italian Family Feast" and "Complete Italian Cookery Course".

Michel Richard's Home Cooking with a French Accent


Michel Richard - 1993
    Timesaving preparation and technique tips plus wine suggestions are served with a generous helping of humor. Photos.