Food - American (USA)
Wine Diva cookbooks

Books - Food - American (USA)

Books 61 to 80 of 548 - American (USA)

North Carolina & Old Salem Cookery  by Beth Tartan and Elizabeth Hedgecock Sparks
North Carolina & Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes

Paperback,  382 pp,  $59.95. Buy now

Out of Kentucky Kitchens  by Marion W. Flexner
This is the small circle of definitive books on Southern cookery and history. It was the first comprehensive postwar volume of Southern recipes, and it effectively combined scores of traditional Kentucky and all-Southern dishes with a multitude of imports and new creations

,  319 pp,  $39.95. Buy now

Sleep on It  by C. Gordon
A Cape Cod innkeeper showcases a collection of 150 delicious and simple recipes for meals that can be prepared the night before, offering a selection of breakfast, brunch, appetizer, dinner, and dessert dishes--ranging from Schoolhouse Creek Coffee Cake to Tarragon and Leek Souffl --that are accompanied by anecdotes from innkeepers across the count

Paperback,  290 pp,  $22.95. Buy now

The American Cookbook  by Carol Fisher
Serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods). Multiple bibliographies list notable American cookbooks, product cookbooks and booklets

,  312 pp,  $98.95. Buy now

Baking Boot Camp at the Culinary Institute of America  by CIA
This title offers a vicarious adventure through basic training in baking at the nation's most influential training school for professional cooks (Time magazine). In this follow-up to Culinary Boot Camp (0-7645-7278-4), Gastronomica editor and award-winning cookbook author Darra Goldstein shares the secrets of The Culinary Institute of America's tremendously popular Baking and Pastry Boot Camp programs' five days of dynamic, hands-on instruction that shows home bakers how to get professional-grade results. With a separate chapter devoted to each day of the course, the book includes lessons on rubbed dough, enriched dough, custard, puff pastry, mousse, and more, plus tips, techniques, and tricks of the trade that anyone can use to improve the

Hardback,  288 pp,  $39.95. Buy now

Good Life; New Mexico's Traditions and Food  by Fabiola Cabeza De Baca Gilbert
Focusing on traditional New Mexico life and cooking, this work features over eighty recipes representing the culinary essence of Northern New Mexico kitchens. Evoking the customs of Hispano family life, it aims to preserve her native traditions while imparting to modern cooks kitchen-tested dishes adapted for the modern kitchen

Paperback,  96 pp,  $23.95. Buy now

Chili From the Southwest; Fixin's, Flavors, and Folklore  by W.C. Jameson
W.C.Ameson's book combines the lore and the lure of chili with 135 recipes organized by history, geography, fact, and folklore. His recipes reflect traditional and nontraditional ingredients and include wild game, seafood, and health and vegetarian varieties. He also includes explanations of terms, ingredients, and techniques for a quality bowl of chili

Paperback,  224 pp,  $27.95. Buy now

Another Taste of Montana; A Bed & Breakfast Cookbook 
The innkeepers of Montana's premier Bed & Breakfast inns proudly share for thier tastiest dishes. With everything from Coffeecake Muffins to Glacier Breakfast Casserole and Barbequed Pot Roast to Salmon Quiche, these delicious recipes will make your day! This book is also an informative guide to Montana Bed & Breakfast inns. A complete listing for each participating member of the Montana Bed & Breakfast Association is included, providing valuable information about their inns - to help you as you plan your visit to Big Sky Country in Montana!

Paperback,  96 pp,  $20.95. Buy now

Boulevard  by Pamela Mazzola
A collection of recipes from the celebrated San Francisco eatery presents a selection of seventy-five recipes from the restaurant's award-winning chef, with dishes that combine an artful French influence with the best of regional culinary traditions and feature an array of favorite main courses, along with innovative side dishes. 30,000 first print .

Hardback,  256 pp,  $100.00. Buy now

The Providence and Rhode Island Cookbook; Big Recipes from the Smallest State  by Linda Beaulieu
Z99 a population of barely one million people Rhode Island has a surprising number of local dishes food traditions and culinary terms that are unique to the state Author Linda Beaulieu explores the food of Rhode Island especially in and around Provi

Paperback,  253 pp,  $27.95. Buy now

The Blue Willow Inn Bible of Southern Cooking  by Louis Van Dyke and Billie Van Dyke
Containing more than 500 recipes in every imaginable category, this is a book for everyone who appreciates classic Southern cooking, not only classic recipes that have been handed down for generations, but also new Southern favorites

,  397 pp,  $39.95. Buy now

American Culinary Federation's Guide To Certification  by Michael Baskette
Registered with the US Department of Labor, the American culinary federation operates the only comprehensive certification program for chefs in the United States. This is a useful guide to the certification process. ACF certification is a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs.

Paperback,  144 pp,  $73.95. Buy now

Dishes from the Wild Horse Desert  by Melissa Guerra
Heirloom recipes and evocative writing convey the centuries-old ranch culture of southern Texas, including recipes for traditional border fare like steak grilled over mesquite logs, chile-spiced stews, enchiladas, rice, beans, and puffy tacos and prickly pear margaritas

Hardback,  288 pp,  $47.95. Buy now

Mama Dip's Family Cookbook  by Mildred Council
A follow-up to Mildred "Mama Dip" Council' bestselling "Mama Dip's Kitchen", this cookbook features several interesting recipes for home-style Southern cooking. To help novice cooks, it includes basic information about staple ingredients, kitchen utensils, and important measurements, as well diagrams for setting up a buffet

,  280 pp,  $41.95. Buy now

Mama Dip's Family Cookbook  by Mildred Council
A follow-up to Mildred "Mama Dip" Council' bestselling "Mama Dip's Kitchen", this cookbook features several interesting recipes for home-style Southern cooking. To help novice cooks, it includes basic information about staple ingredients, kitchen utensils, and important measurements, as well diagrams for setting up a buffet

Paperback,  280 pp,  $27.95. Buy now

The Niman Ranch Cookbook  by Bill Niman
Renowned chefs like Frank Stitt, Mario Batali, and Suzanne Goin share 40 recipes utilizing Niman Ranch products. Supported by 500 independent farm families, Niman Ranch operates under strict animal husbandry protocols.

Hardback,  240 pp,  $79.95. Buy now

Emeril's Delmonico  by Emeril Lagasse
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations. Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.

,  276 pp,  $47.95. Buy now

The New American Cooking  by Joan Nathan
Joan Nathan, the author of "Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of "new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan

,  447 pp,  $67.95. Buy now

Paula Deen's Kitchen Classics; The Lady & Sons Savannah Country Cookbook and the Lady & Sons, Too!  by Paula H. Deen
From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites

,  449 pp,  $59.95. Buy now

Everybody Loves Pizza: The Deep Dish on America's Favorite Food  by Penny Pollack and Jeff Ruby
"Everybody Loves Pizza is a celebration of America's favorite dish -- its history, its versatility, its staying power. It delves into where pizza came from, where it's going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza)

Paperback,  143 pp,  $31.95. Buy now