Food - American (USA)
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Books - Food - American (USA) Books 41 to 60 of 548 - American (USA)
	Randy Wayne White's Gulf Coast Cookbook; With Memories and Photos of Sanibel Island by Randy Wayne White and Carlene Fredericka Brennen A memoir-cookbook from one of the nation's top adventure writers Paperback, 222 pp, $27.95. Buy now
	Mrs Rowe's Family and Restaurant Cookbook; A Lifetime of Recipes from the Shenandoah Valley by Rowe Family Restaurant In 1947, single mother Mildred Rowe helped start a small restaurant in the foothills of Appalachia. This restaurant serves half a million locals and visitors a year, making it the popular reason to stop over in Staunton, Virginia. This book tells the story of this Shenandoah Valley institution and presents Mrs Rowe's cherished home-style recipes , 240 pp, $52.95. Buy now
	The Lee Brothers Southern Cookbook; Stories and Recipes for Southerners and Would-be Southerners by Matt Lee and Ted Lee Presents a collection of recipes from the American South for everyday cooks. This book includes recipes for classics and less well-known preparations, while others usher southern cooking into the twenty-first century. With helpful substitution tips, it offers a practical guide to help readers cooking in the southern style, wherever they live , 416 pp, $47.95. Buy now
	Country Cooking in Mendocino; Recipes from Mendocino County's Renowned Caterer Jeanette Stroh by Deborah N. Reardon Now in it's second printing. The secret is out. "COUNTRY COOKING IN MENDOCINO" is a colection of 206 recipes tried and true from renowned caterer Jeanette Stroh. Her barbecued tri-tip roast, homemade pies, and tasty appetizers never fail to satisfy her customers over her 20 years of catering in Northern california. You will enjoy reading the book from front to back with its story of Jeanette and anecdotes on most recipes. Discover her top-secret recipes that were tested hundreds of times, and enjoy the warmth her country cooking gave her customers and to her friends and family , 240 pp, $48.95. Buy now
	The Red Cat Cookbook; 125 Recipes from New York City's Favorite Neighborhood Restaurant by Jimmy Bradley and Andrew Friedman At New York City's Red Cat Restaurant, the Italian-American classics of chef Jimmy Bradley's childhood meet seaside New England accents and the creative energy of Manhattan. This book features 125 of those familiar yet fantastic recipes plus cooking tips and techniques. 65 color photos , 256 pp, $59.95. Buy now
	Festive Food of America, Revised Edition by Martina Nicolls The variety of American food owes much to the rich mix of cultures. The abundance of the New World lends itself to the traditional feasts and festivals that are still celebrated by many of the people who found refuge in America, bringing customs from the Old World to blend with the new. This book examines culture and cuisine of America , 128 pp, $14.95. Buy now
	The Cornbread Gospels by Crescent Dragonwagon Crescent Dragonwagon delves deep into combread, beyond the simple recipe of commeal, water, and salt. She discovers that cornbread is something that Americans hold dear - it meant survival to their colonial forebears and it is a point of cultural pride to many. She explains the rivalry between Southern and Northern cornbread - without picking sides! And she gives us invaluable tips, techniques, and sources on the stuff. The book is a celebration of this beloved comfort food, from the basic fluffy cornbread we all know and love to the more exotic - spoonbreads, fritters, flapjacks, and tortillas. Recipes included are - Truman Capote's Alabama Cornbread, Durgin Park Boston Cornbread, Chipotle Cornbread, Makki Ki Roti (or Indian Cornbread), Bl Paperback, 384 pp, $23.95. Buy now
	At Home with Magnolia; Classic American Recipes from the Owner of Magnolia Bakery by Allysa Torey Allysa Torey's Magnolia Bakery in New York City is the place to get all-American sweet treats, like their pastel frosted cupcakes. At her country home in upstate New York, Allysa cooks a lot more than desserts. This work shares more than 90 of her recipes and invites you to experience the delights of country living, Allysa Torey-style , 176 pp, $39.95. Buy now
	Farms and Foods of Ohio; From Garden Gate to Dinner Plate by Marilou Suszko Features information on foods from the Buckeye State including Milk Braised Pork and Rustic Cornmeal Apple Tart. This book explores family run farms such as the Hartzler Family Dairy and the Black Hen , 175 pp, $39.95. Buy now
	Kathy Casey's Northwest Table by Kathy Casey Kathy Casey shares more than 100 recipes for everything from cocktails to desserts. Lambert cherry mojitos waft the fragrance of fresh mint. A Tillamook cheddar spread made with Oregon's famous cheese is spiked with locally brewed ale. Wild Alaskan salmon is crowned with herbtossed rings of Walla Walla sweet onions. And desserts like Buttermilk Panna Cotta with Cascade Berries make the end of the meal as special as the beginning. Recipes are inspired by the diverse cultural heritage of the region: modern favorites, cherished recipes passed from generation to generation, Pacific Rim and Native American influences, coupled here with fascinating stories of Kathy's Northwest culinary adventures. Hardback, 232 pp, $55.95. Buy now
	Alaska Homegrown Cookbook; The Best of 40 Years of Recipes For forty years Alaska Northwest Books has been the premier publisher of Alaskan cookbooks. From camp cooking to wild game to preserving berries to sourdough to seafood recipes from the state's finest restaurants, AKNW cookbooks have covered the gamut of all foods Alaska. Now, the Alaska Homegrown Cookbook culls the best recipes from dozens of cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. A must have for Native Alaskans and visitors alike Paperback, 224 pp, $25.95. Buy now
	Seasoned in the South; Recipes from Crook's Corner and from Home by Bill Smith Crook's Corner is a culinary institution to an ever-growing crowd who have come to associate dining there with a belief that every meal is reason for celebration. With "Seasoned in the South," Smith shares the uncomplicated, delicious recipes that made his restaurant famous Paperback, 272 pp, $23.95. Buy now
	The Best of Simply Colorado Cookbook Thanks to the overwhelming success of Simply Colorado, Nutritious Recipes for Busy People and Simply Colorado, Too, More Nutritious Recipes for BusyPeople, with more than 150,000 copies sold, the Colorado Dietetic Association has returned with The Best of Simply Colorado Cookbook, which combines favorite recipes from both books. While emphasizing flavor and convenience, these recipes embrace lower-fat, nutrient-rich alternatives to traditional dishes , 286 pp, $31.95. Buy now
	New England Seafood Cookbook by Jasper White From finfish to shellfish, chowder to stews, this volume brings together a collection of seafood recipes. Each chapter opens with a photographed dish, a selection of seafood recipes, and a recipe from a celebrated New England chef. It includes recipes like Maine Crabcakes and Fish Gumbo , 144 pp, $43.95. Buy now
	The Practical Guide to the New American Kitchen by Charlie Palmer The guide begins with essential information on kitchen basics and cooking techniques (caramelizing, rendering, breading, searing), each iof which is paired with an original illustration that makes Palmer's advice all the easier to follow and master. The heart of the book is composed of approximately 135 recipes, grouped in categories like "Menus for the Lazy Gourmand" and accompanied by full-color photographs shot originally for this title. The side dishes, entrees, and desserts are presented in a modular format so cooks can easily swap in substitutes suited for a particular occasion or create their own meal from start to finish , 208 pp, $55.95. Buy now
	The Red Lion Inn Cookbook; Classic Recipes and New Favorites from the Most Famous of New England's Inns, 3rd Revised Edition by Suzi Forbes Chase The classic cookbook from New England's most historic and widely loved inns, revised and updated with new recipes. The Red Lion Inn is one of the oldest and most famous country inns in the nation, and for more than 200 years it has been the destination for travelers seeking fine food and genteel lodging on what was once an important colonial road. The inn's beauty and hospitality have endured through the years, surviving a fire and harsh New England winters to provide respite for 20th-century presidents, literati, stage and screen stars, and television personalities. The legendary Fitzpatrick family continues to raise the inn's cuisine to new heights--blending new lighter and international fare with traditional New England favorites. 50 bla , 272 pp, $47.95. Buy now
	Southern Cooking by S.R. Dull Gathers 1,300 flavorful recipes for classic dishes such as fried chicken, cornbread, pickled watermelon rinds, and sweet potato pie. This work includes individual recipes, and also suggests menus for various occasions and holidays , 400 pp, $39.95. Buy now
	Anthony Bourdain's Les Halles Cookbook by Anthony Bourdain No one writes about food or cooking quite like Anthony Bourdain. In his books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. It features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to creme brulee, all from Anthony's own restaurant, the Brasserie Les Halles in New York. Also including Anthony's words of wisdom and general principles, this is guaranteed to be as much a good read as a guide to cooking up a storm in the kitchen. Paperback, 304 pp, $35.00. Buy now
	Big Small Plates by Cindy Pawlcyn Hardback, 336 pp, $59.95. Buy now
	Big Small Plates by Cindy Pawlcyn Fans of Cindy Pawlcyn's Mustards Grill have been getting full meals out of out of her sampler-size starters for years. In Big Small Plates, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavours than traditional appetizers. An alternative to conventional main-course cooking, Cindy's small-plate recipes deliver the inspiration and reliability that make this new way of eating - and entertaining - practical at home. Pawlcyn's previous book Mustards has sold more than 60,000 copies. Mustards won the James Beard award for Best American Cookbook in 2002 and was nominated for an IACP award. Selected recipes are: Bubbly Baked Brie and Asparagus with Toasted Hazelnuts Tuna Tostada w Hardback, 336 pp, $55.95. Buy now