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.
From the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest.
From the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest.
Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths stories as he travels, tastes, and talks his way through 20 of America's soul food restaurants Dr.
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors.
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors.
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.
Machiya, or townhouses, are traditional wooden dwellings in Kyoto that evoke the elegance and culture of Japan's old capital with their architectural details, beautiful gardens, and intimate rooms.
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.
"e;Aguinaldos y villancicos, recetas, tradiciones de Navidad"e;-songs, recipes, and traditions of Christmas from the nineteen Spanish-speaking countries of Middle and South America, as well as from the one state that is officially bi-lingual, are included in this well-researched book.
"e;Retains the innate taste and texture of Mediterranean cuisine while updating the techniques and diet constraints in innovative ways for today's lifestyle.
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.
Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers-including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, among countless others-were dispatched in 1935 to document the roots of our diverse culinary cuisine.
It's a typical morning in Campodimele, Italy, and a ninety-three-year-old woman is kneading her daily bread, while her ninety-six-year-old neighbor pedals by on his bicycle .
