NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.
The first cookbook from Tyler and Ashley Wells, the husband-and-wife duo responsible for All Time, Los Angeles bustling, sought-after restaurant, that highlights the simple, delicious food that attracts guests from all over, alongside their intimate, hilarious, and tender stories.
No-reading-required recipes take you from breakfast omelets to decadent desserts thanks to "e;really great graphics"e; (Mark Bittman, The New York Times).
Live la dolce vita with recipes for Italian treats from amaretti to zabaglione: "e;Mak[es] these potentially tricky desserts feel completely approachable.
Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world.
Marjorie Standish is an iconic figure in the world of traditional New England cooking, known for her popular column, ';Cooking Down East' for the Maine Sunday Telegram.
The high-bush blueberry, along with its cousin, the low-bush wild blueberry native to Maine, is an honest American fruit, a true ';local food' that was growing in North America, along with cranberries and Concord grapes, and sustaining Native cultures long before Europeans crossed the Atlantic.
Nearly twenty years ago Beth Miller moved with her husband and four young kids from suburban New Jersey to a 200-year-old Federal period house and barn in rural Maine.
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.
Residing on Maines Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking.
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.
Complete Step-by-Step Guide to Cake Decorating provides all the know-how needed to make and decorate 40 cakes that are incredibly simple, yet absolutely stunning.
Swedish cuisine is delicious, varied and often unexpected, and in this delightful book Margareta Schildt Landgren shares wonderful stories from her own Swedish kitchen along with over 100 fabulous recipes.
Designed to cover all the skills presented in a trade school course, this photo-illustrated self-teaching guide can help the reader land an entry-level cake-decorating job or start an independent business.
Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything Chinese Cookbook makes preparing authentic Chinese dishes fun and easy!
The Everything Mexican Cookbook guarantees that you won't have to head out in the middle of the night ever again: you can make your favorite authentic Mexican cuisine right in your own kitchen.
Whether you're partial to thick crust or thin crust, Neapolitan or Sicilian, you can't go wrong with the 300 mouthwatering recipes in The Everything Pizza Cookbook.
The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW***From critically acclaimed, multi-award-winning author, Diana Henry, a new edition of the hidden gem at the heart of her cookbook repertoire.
In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares easy and delicious dinners for every night of the week.
