Using checklists and smart strategies, Jennifer Chandler helps readers unearth dozens of Southern meals waiting to be discovered in their well-stocked pantries.
A guide to purchasing, preparing, and cooking pork using the culinary traditions of the American South-includes photos, recipes and dining recommendations.
A classic bestseller for over a century, the Fannie Farmer 1896 Cook Book contains an incredible offering of 1,380 recipes, from boiling an egg to preparing a calfs head.
In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United StatesThis exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture.
Krautfleckerl, Kimchi, Bananenbrot, Atayef, Gemüsepaella, Nasi Lemak und Schneekugeln: Die Gerichte, die von Kochgruppen im Wiener Gemeindebau gemeinschaftlich zubereitet werden, sind so vielfältig wie die dortige Bewohnerschaft.
GOOD LIME: Raus aus dem hektischen Alltag, rein in lässige Freiheit und das Leben in vollen Zügen mit karibischen Rezepten, kühlem Bier, anregenden Gesprächen und guter Musik genießen.
Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali's famed Otto Enoteca Pizzeria in New York City.
The editors of Texas Monthly explore what it means to be a Texan in this anthology packed with essays, reportage, recipes, and recommendations from their renowned list of contributors.
Marseille, once notorious for its assorted mischief, has recently experienced a cultural renaissance, establishing it as a Mediterranean capital of film, fashion, music, literature, and, most assuredly, cuisine.
Fresh from the success of Korean Food Made Simple, chef Judy Joo is back with a brand new collection of recipes that celebrate the joys of Korean comfort food and getstraight to the heart and soul of the kitchen.
In the twenty-first century, food is media - it is not just on plates, but in literature and on screens, displayed in galleries, studios, and public places.
Best in the World, 2020 Gourmand World Cookbook Awards in Turkish HeritageHonorary Mention, 2020 Foreword INDIES Book of the Year Awards An unmissable addition to any kitchen, this stunning cookbook is a passionate gastronomic journey by chef Ozlem Warren, unveiling Turkey's rich culinary heritage with fascinating personal history, 206 eye-catching photographs and mouth-watering meals.
Excerpt: "e;Of the making of Cookery Books, we are told, there is no end, but the comparative worthlessness of their contents for practical domestic purposes is no doubt the reason why there is still as great a demand as ever for a thoroughly reliable and up-to-date volume.
Elisabeth Luard is an award-winning food writer and a winner of the much coveted Glenfiddich Trophy and is one of the most highly respected cookery writers in Britain today.
