Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook.
Sweet Maple is an instructional book on backyard sugarmaking that's also the story of one family's connection to the past on a small New England sugar farm.
Lobster is undoubtedly the worlds favorite seafood, and lobsters play a vital part in Maines economy and culture, for good reason--the best lobsters in the world are caught there and they are shipped all over the world to be enjoyed by the most discriminating of diners.
With more than a dash of Maine friendliness, Marjorie Standish serves up a bounty of satisfying dishes such as Finnan Haddie, Baked Stuffed Lobster, Old-Fashioned Clam Pie, Boothbay Harbor Crab Cakes, Lobster Casserole, and many moreall submitted over the years by faithful readers of Marjories wonderful newspaper column Cooking Down East.
Take the fear out of fungi with dishes that help you integrate medicinal mushrooms into your daily diet-from Chanterelle Toast to Shiitake Bloody Marys.
Enjoy creating delicious authentic rustic recipes from 19th Century Italy with some of the original recipes that great cooks have been handing down for generations in this adaptation of Spring Books' Italian Cooking, originally published in London circa 1900.
Simple, deliciously vegan chocolate recipes from a renowned Swiss chef and "e;rising star of the vegan cooking scene"e;-includes photos (Vegan Magazine).
From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own.
Globe and Mail National BestsellerA sampling of seasonal recipes from Prince Edward Island and stories about the people, places and local ingredients that inspire them.
150 feine Marmeladen-Rezepte hat Marmeladen-Profi und hr-Fernsehkoch Andreas Buhl hier zusammengestellt: Köstliches wie »Erdbeer-Rosenblüten-Aufstrich«, »Kirsch-Espresso-Gelee« oder »Birnen-Walnuss-Marmelade«.
From the author ofSerial GrillerandSouths Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.
Expertly made by Lea & Perrins since 1837 and left to mature for 18 months before being sold, Worcestershire sauce provides a complex kick to any dish it's added to.
Step into a world of flavour and fun as award-winning ice cream maker, chocolatier and dessert chef Terri Mercieca reveals the magic behind her most sought-after desserts.
The Perfect Waffle Story - ist für Alle, die gerne über den Tellerrand hinaus schauen, altbewehrtes neu erfinden und Waffeln von süß bis herzhaft lieben.
This single-volume resource explores the five major oceans of the world, addressing current issues such as sea rise and climate change and explaining the significance of the oceans from historical, geographic, and cultural perspectives.
#1 NEW YORK TIMES BESTSELLERA decade-by-decade cookbook that highlights the best (and a few of the worst) baking recipes from the 20th centuryGentles and ladymen, are you sick and tired of making the same baking recipes again and again?
A RUSA Outstanding Reference Source 2023This well-researched work provides a useful discussion of the historical, cultural, and commercial aspects of chocolate.
This cheery cookbook is the brainchild of the Red Hat Society, a nationwide organization of women who like to wear silly hats, enjoy each other's company, and eat dessert first.
Once relegated to an annual appearance in a Kentucky Derby Mint Julep, bourbon has enjoyed a steady resurgence in popularity to claim a wide international audience.
More and more people are taking advantage of wheatgrass, this highly useful plant, and growing it themselves, but for many, the lack of instruction and direction can lead to frustration and confusion over how the plant is supposed to be grown and what it needs to thrive.
The first and only cookbook exclusively dedicated to hot, hot, hot recipes featuring Frank'sIn 1964, the world of snacking changed forever when Frank's RedHot Cayenne Pepper Sauce was used to spice a batch of chicken wings in Buffalo, New York.
