A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employedFirst published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S.
This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Rckenwagner features sections on bread-making (yes, pretzel bread!
Recipes from Hungary, Vietnam, Bosnia, Bhutan, and more that “document the international language of all people―food and cooking” (Maggie Green, author of The Kentucky Fresh Cookbook).
A down-home Southern cookbook by one of the founding members of the platinum-selling country music band Little Big Town and star of the popular cable show Kimberlys Simply Southern.
A journey through the lands of boiled peanuts, pesto, and pickled peppercorns-with thirty recipesFoodies, travel enthusiasts, culinary historians, fans of fine writing, and cookbook collectors will feast on John Martin Taylor's Charleston to Phnom Penh.
More than 100 tried-and-true Southern recipes accompanied by antic-filled stories and time-tested tips for cooking and entertainingSome Southern cooks keep their prized family recipes under lock and key, but not Mary Martha Greene.
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.
When the first Big Bowl restaurant opened in 1997, its founding partners had one mission: to make good, authentic Asian food accessible to American diners.
Inspired by their dads fiftieth birthday and their familys love of food, Benno and Leo Batali prove that youre never too young to start cooking like a grown-up.
Dennis Lyle 700233Back cover text:Chef Angela Uhrig Lyle has always had a passion to create food with unique flavors and spices that tantalize the taste buds.
The corner bistro offers all the highlights of French cuisine: crepes, bouillabaisse, ratatouille, and beef bourguignonneall with rustic flair, simple ingredients, and impeccable flavors.
Kansas City chef and James Beard Award winner Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, present a library of American culinary classics redefined by easy, chef-inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots.
A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employedFirst published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S.
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic.
