Food - American (USA)
Wine Diva cookbooks

Books - Food - American (USA)

Books 81 to 100 of 548 - American (USA)

The New Southwest Cookbook; Recipes from Outstanding Restaurants and Resorts in New Mexico, Arizona, Utah, and Colorado  by Carolyn Niethammer
Up-to-the-minute recipes from celebrity chefs of New Mexico, Utah, Colorado, and Arizona. Carolyn Niethammer's "New Southwest Cookbook" showcases 135 recipes from the region's hottest chefs and top-rated restaurants and resorts. Bring fresh style to your menus and dazzle your dinner guests with special dishes from such well-known establishments as Canyon Ranch in Tucson, Arizona; Enchantment Resort in Sedona, Arizona; La Cocina de Luz in Telluride, Colorado; Pink Adobe in Santa Fe, New Mexico; Cafe Central in El Paso, Texas; and Zion Lodge in Springdale, Utah. These scintillating recipes include: - Arizona Icicle - The Shed Posole - Corn Risotto - Canyon Ranch Chicken Enchiladas - Wild Mushroom Quesadilla - Chocolate Iguana

Paperback,  256 pp,  $28.95. Buy now

STIR THE POT, THE REAL HISTORY OF THE CAJUN TABLE  by Mercelle Bienvenue, Ryan A. Brasseaux and Carl A. Brasseaux and others
Despite the popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin (a pork and rice sausage), little is known about the history of this fascinating cuisine. This book explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene

Hardback,  150 pp,  $30.95. Buy now

The Great Big Book of Chili Vol.1  by Tom Bailie
SOLD AS A SET WITH "THE GREAT BIG BOOK OF CHILI: VOLUME 2" ISBN: 1-4137-2933-9 Chili was born in the Southwest and customized to meet the tastes of nearly all Americans. Here is a collection of nearly 1500 chili recipes. The recipes in this collection start with chili powders, then goes on to include historic recipes, championship recipes, Texas and Cincinnati recipes, recipes from a bunch of different places, recipes with fun and funny names, famous and not so famous people's recipes, from firehouses, jails and taverns, colors other than red, meats other than beef and, finally, vegetarian chilies

Paperback,  480 pp,  $128.95. Buy now

Searching for the Dixie Barbecue  by Wilber W. Caldwell
Searching for the Dixie Barbecue, with its thought-provoking text and many black and white photos, is a culinary and cultural saga. Here are glimpses of a fragment of society still tenaciously clinging to deep-rooted, primal instincts to legends of the American frontier and to the hand-me-down, rural traditions of the Deep South. This is a story about (among other things) regional pride, homespun cookery, backwoods lore, self-effacing ?redneck? humor, shameless braggadocio, macho self-imagery, carnivorous bravado, porcine fundamentalism, boldfaced lies, and both culinary and social intransigence.

Paperback,  108 pp,  $23.95. Buy now

Cooking with Texas Highways  by Nola McKey and Jack Lowry
This is an updated and more ethnically diverse successor to the 'Texas Highways Cookbook'

,  272 pp,  $39.95. Buy now

Church Suppers 
Featuring treasured down-home dishes, including Fiesta Dip, Red Flannel Hash, Sloppy Joe Turnovers, and Green Bean Casserole, this cookbook focuses on the many regional and ethnic foods brought to potlucks and church suppers throughout the United States and Canada

Hardback,  400 pp,  $31.95. Buy now

Garlic and Sapphires  by Ruth Reichl
A funny, tell-all memoir from the New York Times' most controversial restaurant critic. When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And so she did. Gone were the days when only posh restaurants with European chefs were reviewed. Reichl began to review the small simple establishments that abound in Manhattan, Brooklyn and Queens. Many loved it, the Establishment hated it, but her influence was significant. She brought a fresh writing style to her reviews and adopted a radical way of getting them. Amassing a wardrobe of wigs and costumes, she deliberately disguised herself so that she would not receive special treatment.

Paperback,  352 pp,  $32.95. Buy now

Bouchon  by Thomas Keller
When Thomas Keller imagined opening a second restaurant in Napa Valley, next door to his French Laundry, he craved food that was less complicated, and a place that was more casual, where he could go every night after work. And that was how Bouchon was born. Bouchon cooking is about elevating to elegance the simplest ingredients. The only thing that's required is that you care about all the stages of the process - the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de crème. Recipes include confit of duck, country-style pâtés, soupe à l'oignon gratinée, steamed mussels, steak frites, gigot d'agneau.

Hardback,  320 pp,  $79.95. Buy now

Betty Crocker Heart Healthy Cookbook  by Betty Crocker

Hardback,  256 pp,  $32.95. Buy now

The Sourdough Bread Bowl Cookbook: For Parties, Holiday Celebrations, Family Gatherings, and Everyday Meals  by John Vrattos and Lisa Messinger
Gourmet chef John Vrattos and bestselling food writer Lisa Messinger guide the reader through the process of carving out a bread bowl and filling it with dozens and dozens of recipes. Includes dishes specially developed by San Francisco's top chefs

Paperback,  148 pp,  $23.95. Buy now

The Fearless Chef  by Andy Husbands, Joe Yonan
Innovative recipes from the edge of American cuisine. Many are from popular New England restaurants. The chapter titles say it all: 1 - Prep Work: Sauces, Spice Rubs, Salsas, and Chutneys. 2 - First Things First: Appetizers. 3 - A Toss-Up: Salads. 4 - Bowled Over: Soups. 5 - Made for Each Other: Rice and Beans. 6 - Going Green: Vegetables. 7 - Deep Thoughts: Seafood. 8 - Carnivore Galore: Meat and Poultry. 9 - On the Rise: Baked Goods. 10 - Sweet Nothings: Desserts. 11 - With a Twist: Cocktails.

Paperback,  320 pp,  $27.95. Buy now

America's Founding Food  by Keith W.F. Stavely and Kathleen Fitzgerald
From baked beans to apple cider, from clam chowder to pumpkin pie, this culinary history reveals the origins of New England foods and cookery. It chronicles the region's cuisine from the English settlers' first encounter with Indian corn in the 17th century to the nostalgic marketing of New England dishes in the first half of the 20th century

,  456 pp,  $59.95. Buy now

BLACK HUNGER, SOUL FOOD AND AMERICA  by DORIS WITT
Using the history of "Aunt Jemima" as a springboard for exploring the relationship between food and African Americans, "Black Hunger" focuses on debates over soul food since the 1960s to illuminate tensions between whites and blacks, and within the black community itself

Paperback,  304 pp,  $30.95. Buy now

American  by Rick Rodgers
Recipes from every region of the country accompany advice on planning and preparing an entire full-course meal that capitalizes on a wide variety of ingredients. Among the 42 recipes are Buffalo Chicken Wings, Chesapeake Crab Cakes, Short Rib and Beer Stew, and Bourbon Pecan Pie. 100 color photos

,  120 pp,  $27.95. Buy now

Foods of the World: San Francisco  by Weldon
A respect for premium ingredients, culinary tradition, and never-ending innovation have come together to create San Francisco's unique food scene. Here, in the legendary city by the Golden Gate, it is not unusual to feast on organic heirloom tomatoes and other organic delights.

Hardback,  192 pp,  $39.95. Buy now

Jim Peyton's the Very Best of Tex-Mex Cooking: Plus Texas Barbecue and Texas Chile  by James W. Peyton
Jim Peyton's The Very Best of Tex-Mex Cooking brings culinary sophistication to American kitchens with a collection of outstanding recipes and the lore surrounding the most popular dishes ordered in Tex-Mex restaurants. Tex-Mex, barbecue and chili are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks. It has become enormously popular not just in Texas but nationwide and, increasingly, worldwide. Tex-Mex in the hands of accomplished cooks can reach heights of culinary excellence, but too often falls short of that mark. In this book, veteran chef Jim Peyton carefully selects nearly 100 of the most outstanding dishes and treats them comprehensively, making

,  192 pp,  $35.95. Buy now

Remembering Bill Neal; Favorite Recipes from a Life in Cooking  by Moreton Neal
A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence. This book captures the diversity and range of his cooking and illustrates the aesthetic that he applied to making meals

,  256 pp,  $46.95. Buy now

Schwartz's New York City Food  by Arthur Schwartz
The Big Apple's official foodie-about-town shares his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York

Hardback,  400 pp,  $75.00. Buy now

Great American Sampler Cookbook; Recipes from the White House and Congress  by Linda Bauer
This "sampler" of recipes follows two successful previous volumes of recipes provided by members of Congress and other political figures. Royalties will be dedicated to First Lady Laura Bush's pet literacy projects, Literacy Volunteers of America and Reading Is Fundamental

Paperback,  320 pp,  $31.95. Buy now

African-American Heritage Cookbook  by C. Tillery
A sumptuous cookbook that traces the history, heritage, and distinct flavors of regional African-American cooking includes memories and literary passages intended to honor the Tuskegee Institute, as well as more than two hundred recipes for traditional Southern dishes. Reprint.

Paperback,  224 pp,  $27.95. Buy now