Records 1 - 20 of 71
Top Books (Cooking)
1982
| All the recipes that Julia Child demonstrated on her first public television series, The French Chef -- the 119 shows that made Julia a household name and changed forever the way Americans cook. |
1999
| Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is filled with over 125 recipes and Emeril's signature "kick-it-up-a-notch" way of making every occasion an over-the-top celebration. You've never had thi....[more] |
2010
| Wild Abundance is a coffee table book with 250 stunning photographs documenting the stories and spirit of hunting clubs. It features over 70 recipes, appealing to camp cooks and home cooks alike. Through the voices of nine renowned chefs, Wild Abundance honors and documents the contribution of often-untrained cooks who create traditions and are important parts of the vitality of each club. |
2009
| SOUTHERN FARMERS MARKET COOKBOOK SOUTHERN FARMERS MARKET COOKBOOK features 75 recipes and products grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, but many of the same foods can be purchased locally in most areas of the country. INCLUDES THESE MOUTHWATERING RECIPES: Butter Bean and Grape Tomato Bruschetta Fresh Sweet Onion and Corn Chowder Wild Honey-Glazed Carrots with Mint and Green Onions Braised Figs and Shallots in a Honey-Red Wine S....[more] |
2008
| Traditional and original Caribbean vegetarian recipes, that can be for main dish or sidedishes. Full of caribbean herbs and spices. Flavors of Africa . Fill your kitchen with the aromas of the West Indies and Africa. That are easy to cook. |
1999
| People are hungry for ways to simplify their cooking--without sacrificing quality or taste. Now you can satisfy that hunger with The Minimalist Cooks at Home.Mark Bittman, author of the New York Times column "The Minimalist," brings one hundred of his innovative recipes (many never published before) right into your kitchen. But The Minimalist Cooks at Home is so much more than recipes. It features Mark's personal quick-cooking lessons, shortcuts, and ideas for variations, substitutions, and spin....[more] |
1998
| The Cake Mix Doctor is in! And the prescription is simple: By doctoring up packaged cake mix with just the right extras--a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake--even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a ....[more] |
2005
| Curries of the world, in its practical stand-alone format, brings together all kinds of sensational recipes and shows just how easy it is to make authentic curries. Spicy, aromatic dishes from every corner of the Indian sub-continent and Thailand, Burma, Vietnam, Malaysia, Indonesia and the Philippines are all featured, and every recipe is fully illustrated with step-by-step instructions for instant success. Find out how exotic spices can be used to liven up rice, noodles and bread, and make pre....[more] |
2006
| Who has the time these days to plan a menu, buy thfreshest groceries and cook up a healthy and tasty dish that everyonewill love? Mary Jo Rulnick understands how hectic life can be and hasdeveloped a unique and clever system that saves people time in thekitchen and money at the grocery store. With two 14-day menu plansfor each season of the year, along with shopping lists andinstructions, Rulnick takes the stress out of cooking. The book alsoincludes tips on how to store food, ideas for side dis....[more] |
2002
| This is the first book on Syrian-Jewish cooking, a cuisine featuring meats simmered in spices, vegetables stuffed or roasted, sweet and sour sauces, lemony dressings, and rich sugar-dusted pastries. Including all the classic dishes and four generations of one family's favorites, this delightfully personal book is a complete exploration of Syrian-Jewish history, culture, family, and food. |
2003
| Okay, hash-slingers, maybe you don't want a cup of joe, two eggs sunny-side-up, and a side slab of bacon at the local diner. Maybe you like your grub home-cooked--no matter where you call home. Then this is the cookbook for you. Fifty states, fifty recipes. Great (that means truly edible) foods, diverse cultures, rich histories. You'll learn all about your favorite states and the foods each is known for, plus find and easy-to-follow recipe for every state. The West? The South? The North? The Eas....[more] |
1996
| Here are over 100 hearty entrees, meal starters, and vegetarian creations, plus special "soup express" recipes for cooks on the go. With over a third of its recipes new or updated, this second edition of "Skinny Soups" provides a variety of healthful, great-tasting soups that all meet American Heart Association low-fat guidelines. 25 bandw illustrations. |
1988
| Born of Italian-American parents, Helen Barolini rediscovered her culinary heritage when she married Italian writer Antonio Barolini and lived for some years in Italy. Festa is a year-long feast of memories and delicious, traditional Italian dishes-from St. Nicholas sweetmeats in December and perciatelli with sardines and fennel for March's St. Joseph's Day, to figs with prosciutto for summer's Ferragosto and pumpkin gnocchi for an American Thanksgiving in Italy. |
Records 1 - 20 of 71
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