Frying and sauteing 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!
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.
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.
From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, this guide uncovers the edible wild foods and healthful herbs of Washington.
It began as poisonous rotgut in Medieval RussiaIvan the Terrible liked it, Peter the Great loved itbut this grain alcohol \u201cwithout distinctive character, aroma, taste, or color\u201d has become our uncontested king of spirits.
This book chronicles the personal journey of pioneering female winery owner Susan Sokol Blosser, from deciding on a whim to grow wine grapes in the early 1970s, to the trials and tribulations of starting her family-owned winery, Sokol Blosser, in the then little-known Willamette Valley, to the transfer of leadership from the first generation to the present.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing - and satisfying - to everyone.
Wine has been a staple of tables around the world for more than 4,000 years and in that time has developed into one of the most widely recognized and highly cultivated beverages in nearly every civilization on earth.
Sweet Maple is an instructional book on backyard sugarmaking that's also the story of one family's connection to the past on a small New England sugar farm.
Acclaimed as "e;the premier chronicler of America's complex relationship with our oceans"e; (Honolulu Weekly), David Helvarg has also been a war correspondent, investigative journalist, documentary producer, and private investigator.
"La yerba mate despierta a los dormidos, corrige a los haraganes y hace hermanas a las gentes que no se conocen", escribió Eduardo Galeano, y sintetizó con belleza lo que cualquier bebedor sabe: el mate tiene magia.
This newest addition to Surrey's 1,001 line of cookbooks is the definitive book on grilling everything from appetizers and side dishes, to lamb, beef, hamburgers, sausages, fish & shellfish, wild game, chicken, game birds, turkey, pork, and desserts.
The new edition of this popular cookbook contains over 200 great recipes for breads, spreads, soups, sandwiches, condiments, main dishes, and desserts that are lowfat, tasty, and vegetarian.
Wild wines around the world have been created since the dawn of time, with nearly every civilization and culture on earth developing their own means of fermenting and distilling various fruits and grains into aromatic, strong spirited drinks that have graced the tables of kings and peasants alike.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
Beyond Delicious: The Ghost Whisperer's Cookbook includes more than 100 recipes given to her through communication with spirits of great cooks who have passed on.
