From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalizing draw for those who live to eat.
With love of great cuisine and the bounty of our nation evident throughout this book, Capitol Hill Cooks contains recipes from members of Congress, as well as every president from George Washington (Cranberry Pudding) to Abraham Lincoln (Mary Todd Lincoln's Vanilla Almond Cake) to Barack Obama (The Obama Family's Linguini).
In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary.
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs.
Add Joy and Vitality to Your Life the Mediterranean WayGive your meals a Mediterranean makeover and get on the path toward lifelong health and wellness.
Discover your new favourite wines, beers, spirits and cocktails in this unique and ingenious guide, led by your own taste buds'All about the pleasures of raising a glass.
A sumptuous French cookbook that immerses readers in the incomparable cuisine of the P rigord region, by the bestselling author of the beloved Dordogne Mysteries series, co-authored with his wife, food writer and novelist, Julia Watson.
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread.
More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five.
Enjoy the amazing flavors and health benefits of the Mediterranean diet while effectively managing your weight with 100 recipesall 400 calories or less.
A completely revised and updated edition of the cookbook that set thestandard for entertaining, featuring new recipes and old favorites with allthe great taste, convenience, and ease of preparation that has made itthe entertaining bible for more than 500,000 cooks.
Intriguing recipes from the James Beard Award-winning host of PBS's Pati's Mexican Table: "e;One of the best Mexican chefs we have here in the United States.
Marion Nestle, acclaimed author of Food Politics, now tells the gripping story of how, in early 2007, a few telephone calls about sick cats set off the largest recall of consumer products in U.
We are familiar with the medical opinion that a daily glass of wine is good for the health and also the rival opinion that any more than a glass or two will set us on the road to ruin.
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.
Chetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites.
James Beard Awardwinning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home, from the simplest yogurt cakes to a deceptively easy bche de Nol, from yuzu madeleines to boozy flourless chocolate confections.
The next best thing to having Mark Bittman in the kitchen with youMark Bittmans highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook.
A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James VillasThough beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest the mighty pig.