Food - American (USA)
Wine Diva cookbooks

Books - Food - American (USA)

Books 61 to 80 of 871 - American (USA)

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

Shut Up and Eat!: Mangia with Family Recipes and Stories from Your Favorite Italian-American Stars  by Tony Lip and Steven Prigge
Italian-American actors share their secret recipes and stories of growing up in families where a meal is an experience. From Danny Aiello's lentil soup to Lorraine Bracco's stuffed artichokes to Talia Shire's Thanksgiving gnocchi, every recipe is a delight. Photos throughout

Paperback,  301 pp,  $29.95. 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,  $59.95. 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

Deep South Parties; Or, How to Survive the Southern Cocktail Hour Without a Box of French-Onion Soup Mix, a Block of Processed Cheese, or  by Robert St John
The engaging, entertaining, and downright hilarious author of Deep South Staples returns with an irresistible guide to Southern entertaining. In his newest cookbook, St. John puts his own twist on cooking for a crowd, showing readers which recipes work best for which occasions, how to entertain large groups with ease, and much more. Photos throughout. 1401308821 Sty

,  250 pp,  $31.95. Buy now

The American Frugal Housewife  by Lydia Child
First published in 1828, Lydia Maria Child's The American Frugal Housewife was an extremely popular nineteenth-century manual for homemakers. Interesting recipes and remedies, advice on parenting and the myriad responsibilities of housekeeping are all put forth in straightforward, no-nonsense, Yankee prose. Mrs. Child was an early feminist and abolitionist who supported her family through her various literary activities as a writer, a pamphleteer and an editor

Paperback,  136 pp,  $63.95. 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

Esalen Cookbook  by Charlie Cassio
The world-renowned Esalen Institute, located on the sacred cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where people can contemplate, think, and discover. At the heart of Esalen is its kitchen, where food is made daily from the organic farm on its grounds. Recipes from Moroccan Lamb Stew to Pecan-Encrusted Chicken and Sponges of Love Pancakes to Chocolate Chunk Cookies delight newcomers to Esalen and veterans alike. Many years in the making, Esalen Cookbook is finally here, and features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients, and food made to satisfy the soul as well as the stomach. Also included are tips on how to make vegetarian versions of these recipes

,  224 pp,  $75.00. Buy now

Sierra Mar; A Passion for Food  by Craig Von Foerster
Ranked as the #1 Hotel Restaurant in California by Zagat Surveys March 2006, Sierra Mar is located on the property of the Post Ranch Inn, Big Sur California. Sierra Mar's daily changing menu fuses Asian, French and Mediterranean influences under the direction of Executive Chef Craig vonFoerster. Craig believes the difference between good and average food is sometimes a minute detail. He feels the motivation and care for really great food must come from within. The restaurant features an innovative, four course, prix fixe menu, which changes daily. By utilizing organic, seasonal fare the menu is ingredient driven and instinctive thus resulting in a spontaneous culinary experience. With close access to regional and Big Sur local farmers, meal

,  224 pp,  $87.95. 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

SouthWestern Flavors from the Santa Fe School of Cooking  by Susan Curtis
Provides recipes of dishes at the famous Santa Fe cookery schools and restaurants. This book presents dozens of recipes, techniques, traditions, and flavors from one of America's culinary hotspots. The recipes use fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chilly

Hardback,  224 pp,  $75.00. 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

New California Cook  by Diane Rossen Worthington
Featuring nearly 200 recipes, this book is a reflection of the region's history itself, with many of the recipes calling for marinades and the meats then grilled in the open air. Olive oil is used rather than lard or other shortenings, and, of course, the dishes are influenced greatly by Latin-American ingredients

Paperback,  392 pp,  $39.95. Buy now

Dona Tomas  by Dona Savitsky
A signature compendium of recipes from the popular San Francisco Bay Area restaurant brings together the best of Mexico's taste-tempting culinary traditions with ninety recipes for breakfast, lunch, salads, sides, dinner, desserts, and drinks, along with descriptions of ethnic ingredients and listings of resources for locating hard-to-find items.

Hardback,  240 pp,  $47.95. Buy now