Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook! Inside you'll find wonderful recipes for:* Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more!The recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love.

    

    In words and the enchanting watercolors for which she is renowned, she shares the recipes she has gathered over a lifetime - some that have been passed down for generations and some that she created specially for her children and grandchildren. These traditional recipes recall an old-fashioned New England lifestyle and summon up Tasha Tudor's own warm family memories, which she shares here with her readers. Tasha Tudor's recipe collection includes summery picnic salads, hearty winter soups, and breakfast treats like Great-Grandmother Tudor's Cornbread, Blueberry Coffee Cake, and Butterscotch Rolls. Her main dishes - Roast Chicken with tarragon and sage, vegetable-laden Beef Stew, and Salmon served with homegrown peas - are the prelude to her irresistibly rich desserts, including a luscious dark chocolate torte and English Toffee Bars. At Tasha Tudor's Corgi Cottage, Christmas celebrations are the high point of the year, filled with the kind of food and wholesome fun that harks back to an earlier time. Her recipes bring family and friends together to make her well-known gingerbread Christmas tree ornaments (which have been displayed on the White House tree), and such seasonal favorites as thumb cookies and pulled taffy for wrapping as gifts or for putting in paper cornucopias to hang on the tree. All of these authentic, tried-and-true recipes are presented for the first time with some fifty original watercolor and pen-and-ink drawings in this beguiling keepsake kitchen companion.

    You'll learn, for example, that Ninkasi was a Sumerian goddess of brewing, and that malt-making may be as much as 4,000 years old. He explains what fruit beers are, and defines lagers, ales, porters, wheat beers, and more; discusses and rates the beers of assorted nations; and suggests what foods go well with which beers. Jackson is excellent at combining historical detail with current information about the beers and brewers in question; his organization is logical and accessible. Beautifully photographed and designed for sustained browsing as well as authoritative reference. -Publishers Weekly

    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.

    This illustrated book contains imaginative ideas for light lunches, barbecues, buffets and summer teas, putting a new slant on traditional favourites with exciting flavours from South-East Asia, Italy and California.

    The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author.

    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.

    Clipping recipes from food labels has become an American tradition and now you can collect all your favorites in this marvelous compilation¾without your scissors. Jam-packed with over 1600 kitchen-tested recipes, you’ll discover innovative ways to prepare tempting appetizers, refreshing salads, savory soups, elegant entrees, homemade breads, decadent desserts and much more.Special chapters feature ever-popular pasta, glorious brunch dished and family-pleasing pizza. With over 500 full-color photographs, you’ll be inspired to create delectable dished for family and friends that are sure to win rave reviews!

    A profusely illustrated, gracefully written social history of the florist, from its Victorian heyday to present-day Britain.

    A beautiful full-color, step-by-step guide to bread making--with more than one hundred and thirty recipes ranging from traditional Native American fry bread to contemporary ciabatta loaves of Italy.

    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.

    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.

    This delightful custom, be it a Proper Tea or a Very Nearly Tea, is a pleasant way to appease the appetite and lift the spirit.Collected in this charming book are recipes for such teatime specialties as scones, sandwiches, cakes, crumpets, cookies, biscuits, jams, and more. Young bakers and seasoned cooks alike will find something tempting here. And the goodies produced will please those who like a Little Smackerel in the afternoon - and the company of Pooh, Piglet, Christopher Robin, and the other beloved residents of the Hundred Acre Wood.

    Recipes and recollections based on the Emmy Award-winning television series "Northern Exposure".

    'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author - possibly Alexander Pope or Jonathan Swift - was attacking the grandiloquent baroque style of architecture which placed dining rooms far from kitchens, making food stone cold before it even reached the table. The question posed is one that fascinates visitors to historic houses - in England and elsewhere. Sleeping habits and arrangements have changed comparatively little over the centuries, but cooking and eating have undergone revolution after revolution. Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods that we take for granted were often not available, food preparation, cooking and preservation were laborious tasks, and the art of dining reflected social attitudes far removed from modern practice. Sara Paston-Williams has used the great wealth of Britain's National Trust houses and records to produce this carefully researched book. She has tackled the huge subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall to the ingenious technology of late Victorian service areas such as that at Cragside in Northumberland, which produced food for ornate dining rooms and intimate parlors. Each chapter of The Art of Dining includes historical recipes, together with their modern adaptations. The result is a feast for the eye as well as a fascinating guide to all the arts of dining.

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

    It's full of fresh and inspiring ideas for easy, yet impressive, holiday entertaining. Every Christmas topic is covered: from party appetizers, drinks and merry main dishes to a cascade of cookie recipes and edible and non-edible food gifts to make any holiday sparkle. Plus, every recipe in the book is photographed to help you recreate the results in your own home. We've included a wonderful blend of treasured traditional recipes and updated classics, so you can keep up with family tradition, plus create some new ones of your own. You'll also find creative new serving and decorating ideas for a memorable holiday season. Every chapter has a Most Requested Recipes for all your favorites, so you are always sure to find just what you are looking for to make the holiday unforgettable.Furthermore, you'll find a host of tips and photos for at-a-glance ideas that will help make all your festivities shine. So, if you are looking for easy, creative ideas for the holidays, look no further. You'll find just what you want in Betty Crocker's Best of Christmas.

    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.