This collection takes a unique, flexible approach to soup making, with variations that make the recipes appropriate for low-carbohydrate, high-protein, lowfat, vegan, and vegetarian diets.
The McAdoos' chatty, folksy style gives us an endearing glimpse into the lives of some of Texas's courageous firefighters and a peek into firehouse kitchens across the state.
The best recipes from Maine's acclaimed food writer, these are mouth-watering renditions of classics like clam chowder, lobster stew as well as broccoli chowder and crabmeat stew.
Residents of huckleberry country and visitors alike go wild for huckleberries every summer when the tiny purple fruits make their appearance in their remote mountain patches and at regional farmers' markets.
Tombstone was one of the last great boomtowns of the Old Westa small city that grew up overnight and has a larger-than-life presence in the mythology of the frontier.
**2022 Will Rogers Medallion Award Gold Winner for Western Cookbook**A local rancher and Texas Panhandle pioneer, Charles Goodnight, is credited with inventing the chuckwagon, an iconic symbol of the great cattle drives of the nineteenth and early twentieth centuries, and a critical part of keeping cattle moving across the Great Plains.
Take a dash of western myth, a healthy sprinkle of vintage photographs, and a dollop of tall tales and instructional sidebars, simmer with a delicious selection of western recipes, and, voilaThe Cowgirl's Cookbook.
Like The Scout's Outdoor Cookbook, this new cookbook will bring together outdoor recipes, cooking methods, and tips for a Scout-friendly cooking experience geared toward kids with The Scout's Campfire Cookbook for Kids.
Filled with more than 150 recipes, anecdotes, and stories from some of America's most popular writers and personalities, this collaborative effort has a writerly sensibility and a Western point of view.
Italienische Rezepte: Alltagstaugliche, vielfältige und unschlagbar köstliche Genuss-Ideen für Bella-Italia-Feeling in Ihrer KücheWellenplätschern, Sonne auf der Haut, ein Glas Aperol Sprizz in der Hand und auf dem Teller Antipasti, Pizza & Co.
Frying and sauting steaks, fish, and other foods in a skillet may seem like a simple procedure, but with a careful eye to the different techniques, one can easily make a dish go from ordinary to extraordinary.
From chuckwagon recipes to dutch-oven favorites for your own campfire, The Cowboys Cookbook features recipes, photos, and lore celebrating the cowboy's role in the shaping of the American West.
In the midst of recent growth and downtown development, Baltimore is breaking away from its culinary stereotypes and emerging as city that is attracting some extraordinary restaurants and talented chefs.
From wild carrot to serviceberries, pineapple weed to watercress, lamb's quarter to sea rocket, Foraging Oregon uncovers the edible wild foods and healthful herbs of the Beaver State.
If you want to eat healthy without sacrificing flavor but are so busy that you often find yourself resorting to take-out or packaged convenience foods, this book is for you!
Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle.
From ferns to trees, roots to fruits, native plants to the many introduced exotics, this guide uncovers the edible wild foods and healthful herbs of Idaho.
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook.
Its become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country.
