National and regional cuisine

Published in 1843 in Philadelphia, this volume in the American Antiquarian Cookbook Collection is derived from an earlier English work that author J.

This volume in the American Antiquarian Cookbook Collection, published in New York in 1830, is a new version of a famous recipe collection previously published in London by William Kitchiner, adapted specifically for use by the American public.

The details of Mary Holland's life are not available, but we do know that The Modern Family Receipt Book was her second book after The Complete Economical Cook and Frugal Housewife: An Entirely New System, published in London in the early nineteenth century.

The first half of the text of New American Cookery, or Female Companion is a word-for-word reprint of the first American cookbook, Amelia Simmons's American Cookery, although it eliminates her prefaces.

With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including puddings, pies, cakes, souffles, "e;jumbles,"e; wafers, biscuits, meringues, nougats, bouchees, glaces, ice creams, fruit ices, coffees, teas, chocolate drinks, liqueurs, creams and wines, jellies and marmalades, brandied fruits, compotes, and much more-over 400 recipes that describe many favorite sweets of the day.

The category of "e;charity cookbook"e; is a favorite in American culinary history.

Take your backyard cookouts to a new level.

Published in 1792 in Philadelphia, The New Art of Cookery was the first cookbook published specifically for an American market that included New World ingredients, and it was unique until publication of Amelia Simmons's groundbreaking American-authored cookbook, American Cookery.

Published in 1872 in Boston, The Appledore Cook Book was authored by renowned cooking teacher and writer Maria Parloa to be a go-to cookbook for new brides and housekeepers, and it was specifically geared toward simpler recipes with less expensive ingredients.

Authored by wine connoisseur John James DeFour, who established the first commercial vineyard in the United States, The American Vine-Dresser's Guide is an amazingly thorough work on grape growing and wine making specifically adapted to the American climate and soil.

Published in 1832 in Philadelphia, Domestic French Cookery by well-known French writer Louis-Eustache Audot was translated and adapted for an American audience by Eliza Leslie, one of the most popular and prolific American cookbook authors of the 19th century.

Published in 1829 in Philadelphia, Mackenzie's Five Thousand Receipts in All the Useful and Domestic Arts was an unknown "e;American physician's"e; adaptation of a best-selling British reference book by Colin Mackenzie.

Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot.

Published in 1848 in Massachusetts, The People's Manual offers practical and valuable guidance on the daily activities of farming, caring for livestock, cooking, and preparing medicinal cures-all of which provide the entire community with better products and health.

Published in 1866 in New York, Crumbs from the Round Table is a collection of epicurean poetry, editorials, and articles from a culinary critic of the day, Joseph Barber.

Published in 1876 in Michigan, The Hygienic Cook Book was part of the 19th century health reform movement that stressed a vegetarian diet to achieve wellness.

Published in 1851 in Charleston, The Carolina Housewife by "e;A Lady of Charleston"e; was described by Time magazine as an "e;incomparable guide to Southern cuisine"e;.

Published in 1841 in Philadelphia, the Total Abstinence Cookery is an appealing example of a mid-19th century temperance cookbook.

Originally published in London in 1775, One Thousand Valuable Secrets was Americanized and published in Philadelphia in 1795 in an effort to help the newly established United States become self-sufficient from Europe.

Written by Eliza Leslie, or Miss Leslie as she was commonly called, Directions for Cookery was undoubtedly the most popular cookbook in the 19th century.

“This beautiful mémoire will beguile everyone who loves France and should be essential reading for anyone going there for the first time.

';The Grilling Book is a super-smart collection of techniques, foolproof recipes, and stunning imagery.

Now your gifts can reflect your warm, caring thoughts and reflect the beautiful and comforting style that is Shabby Chic.

A collection of outstanding recipes-arranged alphabetically by vegetable-from the acclaimed restaurant that launched the farm-to-table movement.

The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes.

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better.

Giancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy.

From trading recipes with the bad boys of American beer to drinking Czech-Mex cerveza in Tijuana and hanging out in the beer gardens of Africa, Charlie Papazian has seen, and tasted, it all.

The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids' foods to make family mealtime more delicious, more wholesome, and simpler than ever.

A compendium of delicious, signature recipes from thirty-one bold Brooklyn restaurants that you can cook up in your own kitchen.

An indispensable follow-up to his classic Complete Book of Mixed Drinks, Anthony Dias Blue presents The Complete Book of Spirits, a comprehensive collection of history, lore, and tasting tips, along with recipes for select cocktails.

While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it.

My name is Christy Jordan and I like to feed people.

Why is Prosecco so popular?

Ruth Rogers and Rose Gray have created yet another superb recipe book taking easy Italian cooking even further.

The first River Cafe Cook Book was a publishing phenomenon, winning both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year Awards.

A "e;highly entertaining"e; culinary and social history of five immigrant families living in a turn-of-the-twentieth-century New York City tenement house (New York Times).

A certain widely-travelled New Yorker, a gourmet who sometimes prepares his own dishes, was recently asked his opinion of Spécialités de la Maison, issued by the American Friends of France.

100 simple, delicious international recipes for one with wine & cocktail pairings for a complete dinner.

Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurantsWith legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time.

Most Asian restaurants are really two restaurants: one where outsiders eat, and one where insiders dine.

Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler?

When it comes to Asian desserts, most Americans think of fortune cookies.

Beginning as a party house in the forties, the then private home had one of the largest hardwood living room floors around, perfect for dancing the night away.

Everything you never knew about sushi-its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it.

"e;A global perspective on dumplings.

From the celebrated California restaurant comes a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers.

Quick and easy Italian sandwich recipes that offer maximum flavor with minimum cooking.

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.

THE NO.