Best of
Food-And-Drink

1997

Tomato Blessings and Radish Teachings


Edward Espe Brown - 1997
    They are subtle and varied, but not complicated. With the skills of a great teacher and a master chef, he quotes from Rilke before offering his recipes for ginger muffins and blueberry crisp. He recalls the pleasure of cooking over fire - the colors, the smells, the process of "harvest being transformed into food" - as he provides secrets for grilling. Brown enables us to see the virtue and goodness of radishes; he regales us with the tale of a watermelon feast; he gives us images of succulent dishes and the simplest and purest of repasts.

Last Dinner On the Titanic: Menus and Recipes From the Great Liner


Rick Archbold - 1997
    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

NOLS Cookery (National Outdoor Leadership School)


Claudia Pearson - 1997
    First published by Stackpole in 1991, NOLS Cookery is in its 7th edition with 125,000 copies in print. Whether you're a first-time backpacker or a seasoned backcountry cook, you'll learn from the cookbook used by the experts in outdoor education. With more than 2 million meals prepared in the wilderness, NOLS speaks with authority on the art of outdoor cooking. This new edition includes important nutritional information that supports the 200 recipes plus a special section of recipes from around the world, new recipes for lightweight backpacking and recipes that can be prepared in advance of the trip.

South Wind Through the Kitchen: The Best of Elizabeth David


Elizabeth David - 1997
    Selected from her nine books, here are classic essays on the food of Provence and of Paris, on Italian fish markets and Middle Eastern herb gardens. There are nearly 200 recipes: appetizers, soups, eggs, fish, meat, poultry, vegetables, sauces, breads, preserves, and desserts. Whether discussing the pains of rolling puff pastry or the ease of making pizza, railing against the practices of English bakeries or praising the sausage rolls at the H�tel du Midi, David always speaks her own mind. Best of all, she's a contagious enthusiast: she makes you want to rise from your chair to travel, shop, or try your hand at an omelette. "Reading her," writes Julian Barnes, "you have a strong sense of a person whose cardinal principles are truth and pleasure. Perhaps it is not absurd to compare her effect on a certain sector of tired, hungry, impoverished '50s Britain with Kinsey's effect on America."

Healing Foods


Constance Novis - 1997
    Take control of your life and your health through what you eat with Healing Foods — an indispensable resource that shows you exactly what foods are best, and how to optimize their super-food potential.With more than 200 healing foods, from carrots to clementines, and 150 easy-to-prepare recipes that heal, Healing Foods empowers readers to practice optimum nutrition, and shows how certain foods can be incorporated into daily life to target specific health issues.

The Cure is in the Cupboard: How to Use Oregano for Better Health


Cass Ingram - 1997
    The Cure Is in the Cupboard: How to Use Oregano for Better Health (Revised Edition)

The Two Fat Ladies Full Throttle


Jennifer Paterson - 1997
    This raucous ride finds Clarissa Dickson Wright and Jennifer Paterson storming across the cattle and pig farms of Britain to reclaim meat-eaters, searching through dead royals' repertoires for time-tested treasures, and even venturing down under to Australia for their delectable gems. Companion to their hit series, The Two Fat Ladies Full Throttle offers a diversity of dishes that makes menu planning easy. These intensely flavored recipes deliver palate-pleasing meals that are a delight on your plate as well, for as Clarissa maintains, "Nothing is worse than an all-white menu."In their own inimitable fashion, the Ladies tackle everything from potent cocktails and savory soufflés to full-flavored pheasant. Appetizers range from satisfying soups spiked with exotic notes like a Chicken and Ginger Soup to tasty crêpes, mousses, tarts, and terrines. Whether it's lamb wrapped in delicate phyllo pastry or a beef stew served with pumpkin scones, main dishes are both comforting and heartwarming, delivering a full measure of robust flare. When it comes to poultry, the Ladies incorporate a wide variety of seasonings to create Calcutta Chicken Croquettes and Spanish Chicken Andalouse. They attack side dishes with similar gusto. A fetchingly colored Tomato Tart and Sugar-Browned Potatoes, laced with a divine caramelized sugar, bring zest to even simple entrées. To finish off these hearty offerings, indulge in the Ladies' desserts, which include creamy custards, Apple Balls smothered in pastry, and a daringly delicious Chocolate Crème Brûlée.Never has indulgence been so over the top and so very tempting. Replete with hilarious anecdotes from their forays into the British countryside and beyond the Channel, The Two Fat Ladies Full Throttle includes full-color photos of finished dishes. Just as their popular cooking series and two best-selling books won them a place in our hearts, The Two Fat Ladies Full Throttle offers us more delightfully decadent meals that are sure to please.

License to Grill: Achieve Greatness at the Grill with 200 Sizzling Recipes


Chris Schlesinger - 1997
    Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.SPECIAL FEATURES OF THE BOOK INCLUDE: An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and — for those who can't bear to put the grill away when winter comes — a guide to fireplace grilling. A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Simple Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish, and Grilled Chicken Skewers with Coconut-Ginger Sauce. A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, withrecipes like Eggplant and Tomato Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon, and Herbs. A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor. For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Most-Hot Lime-Chile Booster. Slow and low" barbecue and grill-roasting, where classic barbecued brisket becomes MediterraneanStyle Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor. A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to SweetPotato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt. Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort. Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire, Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you, So go ahead, unleash your 'griller instincts" and give yourself License to Grill — permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best part of your day.

Good Housekeeping Step by Step Cookbook: More Than 1,000 Recipes * 1,800 Photographs * 500 Techniques


Susan Westmoreland - 1997
    Good Housekeeping Step by Step Cookbook features hundreds of techniques, all photographed. From stuffing beef tenderloin to fluting a pie crust, this kitchen essential shows you how to achieve flawless results. Charts display the proper temperatures for cooking each type of meat. Individual sections cover nutritional guidelines, foods for various diets, entertaining advice, and choosing wine. Of course, the dishes are enticing—from chili meat loaf to couscous stuffed artichokes, from salmon teriyaki to holiday feasts and tasty sweets. It’s a must for every home cook!

The Japanese Way of Tea: From Its Origins in China to Sen Rikyu


Sōshitsu Sen XV - 1997
    785) wrote exhaustively about tea and its virtues. Grand Tea Master Sen Soshitsu begins his examination of tea's origins and development from the eighth century through the Heian and medieval eras. This volume illustrates that modes of thinking and practices now associated with the Japanese Way of Tea can be traced to China—where from the classical period tea was imbued with a spiritual quality.

Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels


Anne Chotzinoff Grossman - 1997
    Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes


Monisha Bharadwaj - 1997
    This richly produced, wonderfully readable cookbook, The Indian Spice Kitchen, written by the food consultant to the celebrated London restaurant, Bombay Brasserie, takes you on an unforgettable culinary journey along the spice routes of India with over 200 authentic recipes and stunning color photographs throughout. Simple step-by-step recipes, all adapted for the North American kitchen, allow the home chef to create delicious foods with precious saffron, aromatic tamarind, and delicately fragrant turmeric, mustard and chilies. The recipes are arranged by featured ingredient in a full range of soups, breads, vegetarian and meat dishes, beverages and desserts. Among those included are Lamb with Apricots, Cauliflower in Coconut and Pepper Sauce, and Nine Jewels Vegetable Curry.

Europe: An Intimate Journey


Jan Morris - 1997
    A personal appreciation, fuelled by five decades of journeying, this is Jan Morris at her best - at once magisterial and particular, whimsical and profound. It is a matchless portrait of a continent.

The Doggy Bone Cookbook


Michele Bledsoe - 1997
    With this book, pet parents can bake their own safe, fun, and natural dog treats. The Doggy Bone Cookbook’s pet-tested, veterinarian-approved recipes are made with healthy, traditional kitchen ingredients that please even the most finicky canine connoisseurs. Included are recipes focusing on favorite flavors such as Thyme for a Treat, Howl About a Mint, and Tomutto and Cheese, holiday treats like Easter B’egg, Yappy Birthday and other special occasion dishes, and recipes for dogs with special dietary needs. Helpful hints transform even the worst cook into a full-fledged Doggy Bone Chef, while a bone-shaped cookie cutter ensures perfectly shaped biscuits every time. Funny, colorful illustrations on each page make the book as much fun to read as it is to cook with.

The Splendid Grain


Rebecca Wood - 1997
    With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle.Grains can transform taste and texture in unsurpassed ways like these:Nutty, sweet oats form the delicious crust of fried chickenPiquant quinoa heightens and absorbs the savory juices of gingered lambHearty buckwheat becomes a sweet, delicate, Parisian-inspired crepeThai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings.The natural and native history of each grain is also explored along with its health benefits.

Classic Turkish Cooking


Ghillie Basan - 1997
    They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.

River Cafe Cook Book 2


Rose Gray - 1997
    As well as the innovative, striking design of the book, the appeal also lies in the exquisite simplicity of its food. A sophisticated re-interpretation of the cucina rustica or farmhouse cooking of northern Italy, the food of the River Cafe relies on good quality, fresh, seasonal produce. Ruth and Rose's direct, uncomplicated approach means that many of the dishes are strikingly simple - fish, meat and vegetables are chargrilled, pan-fried and baked - but all of them are vibrant with flavour. This cookbook retains the essential style of the River Cafe while reflecting the new directions Ruth and Rose's cooking took since their first book; meat is less prominent, for example, while vegetables and vegetarian food have become more important; techniques, such as wood-roasting are featured, always with advice on how the results can be achieved in a domestic oven. With over 200 new recipes, River Cafe Cook Book 2 is a must both for the many people who loved the first volume and for those who have yet to discover the delights of the River Cafe's unique style of Italian cooking.

The Vegetarian Table: India


Yamuna Devi - 1997
    In the VEGETARIAN TABLE series.

The Ultimate Encyclopedia of Chocolate: With Over 200 Recipes


Christine McFadden - 1997
    All the techniques to make wonderful chocolate recipes are explained, with easy-to-follow, step-by-step photographs. Melting, piping, grating and decorating can be done with expertise by even the novice. With over 200 recipes, this is indeed the bible for all chocolate lovers.

Bake Sale (Favorite Brand Name)


Publications International - 1997
    More than 350 fabulous recipes from America's favorite brand name companies, from super-simple cookies, rich and gooey brownies, and coloful cupcakes to quick breads, old-fashioned pies, and irresistible cakes. More than 100 beautiful full-page color photographs.

The Josceline Dimbleby Complete Cookbook


Josceline Dimbleby - 1997
    

The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World


Nancie McDermott - 1997
    Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites • Spicy Peanut Chicken Soup West African Style • Thai Grilled Chicken with Sweet and Spicy Garlic Sauce • Singapore Curry Noodles with Green Peppers and Shrimp • Green Pea Curry with Fresh Paneer Cheese • Indonesian-Style Rice Pilaf • Ginger Pear Chutney