Wisconsin Supper Clubs is a resource for and about supper clubs throughout Wisconsin that includes beautiful photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials.
Ein paar grundlegende Informationen…Viele marokkanische Gerichte haben ihren Namen von einer Tajine, dem Ton- oder Keramikgefäß, in dem sie traditionell gekocht wurden.
NATIONAL BESTSELLER Food & Wine editor Ray Isle does for wine what Michael Pollan's The Omnivore's Dilemma did for food—showing readers how to choose more delicious, interesting, and environmentally friendly wines without breaking the bank.
Nourish your body and lose weight with delicious Mediterranean mealsFilled with fragrant herbs and spices, fresh veggies, hearty grains, and lean proteins, the Mediterranean diet is packed with nutritious, whole foods that support your health goals.
Magnolias Classic Southern Cuisine: Collected Recipes from the Heart of Charleston represents the 30-plus years since Magnolias hit the restaurant scene.
An exciting and unexpected collection of 100 recipes that re-examines Chinese foodJon Kung grew up as a 'third-culture' kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook.
Oz Clarke is recognized the world over as one of the leading experts on wine and this new book, Oz Clarke's World of Wine, is an entertaining yet authoritative guide to the world of wine that has grown out of all recognition in the last 20 years.
Elevating salads to their rightful place as stylish and satisfying dishes, you will find more than 50 recipes to tempt your taste buds with exciting textures and zingy flavours.
El enorme desarrollo de las cocinas españolas en las últimas décadas no puedeocultar la relativa carestía de fuentes de información sobre el acervo culinarioespañol, especialmente si lo comparamos con otras tradiciones de nuestroentorno.
Originally served at the coronations of French kings, Champagne is now popular around the world and sales increase year on year as people discover this delicious, delightful, de-lovely drink.
For fans of Stanley Tucci and Frances Mayes, Barbara Boyle's story of leaving her California home to restore an old stone farmhouse in Italy's Piedmont-only to fall in love with the food and people of her enchanting new town-will delight and inspire.
A beginner-friendly collection of more than 10 push pop cake designs for seasonal celebrations, featuring simple sugarpaste decorations and colourful, tasty cake and filling combinations.
With the blockade of Southern ports and the lack of trading between the North and South during the Civil War, the Confederacy found itself in great deprivation, lacking its customary supplies.
As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs.
If you're looking for a quick, tasty meal after work but feel like you've lost your cooking mojo, or fancy hosting dinner but don't know where to start, Fast Feasts is just the book for you.
This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.
Increase your Taco Tuesday repertoire and take a deeper dive into the versatility of this popular mealtime treat with this collection of fun, accessible taqueria food.
This exciting volume brings to life the food culture of Mexico, detailing the development of the cuisine and providing practical information about ingredients and cooking techniques so that readers can replicate some of Mexico's most important traditional dishes.
Published in Philadelphia in 1876, this volume in the American Antiquarian Cookbook Collection provides information about recipes and other cultural information from the 100 years between 1776 and 1876, divided into four sections: Cookery, Medical Department, Farming and Agriculture, and Events, and was published to celebrate the nation’s first centennial.
