American chef and food writer James Beard presents 250 of his syndicated columns on cooking and local and exotic foods, each paired with a recipe. Provides a recipe index.
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Traditional and contemporary flavors are united in the best recipes the state has to offer. --publisher.
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you …
Born to grill: an American celebration
by Jamison, Cheryl Alters, Jamison, Bill, Love, Sara
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Type: Book
Presents three hundred recipes for all-American standbys and regional favorites hot off the grill, along with recommended techniques and grilling lore.
Join New York Times bestselling author Guy Fieri, host of the hugely popular Food Network show Diners, Drive-ins and Dives, as he takes you on a tour of 60 more of the best local restaurants across America, as featured in his very favorite episodes. Includes recipes, photos, and…
The author reflects on the role of food in her life while observing the dynamic nature of Southern food ways, in a volume that includes personal anecdotes and recipes that incorporate locally grown ingredients.
The author reflects on the role of food in her life while observing the dynamic nature of Southern food ways, in a volume that includes personal anecdotes and recipes that incorporate locally grown ingredients.
Presents portraits of seventy-five fish and shellfish, describes equipment, cleaning and cutting techniques, and cooking methods, and offers one hundred fifty recipes.
"When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine ch…
"When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine ch…
Presents a tour through the ingredients and cuisines that constitute American flavor, with anecdotes from the author about his career as a chef, along with regional recipes for soups, meats, vegetable, breads, sauces, and desserts.
In this love letter to American food, Martha Stewart, who has so significantly influenced the American table, collects her most favorite national dishes, as well as the stories and traditions behind them. These are recipes that will delight you with nostalgia, inspire you, and t…
In this love letter to American food, Martha Stewart, who has so significantly influenced the American table, collects her most favorite national dishes, as well as the stories and traditions behind them. These are recipes that will delight you with nostalgia, inspire you, and t…
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousa…
Presents a collection of more than one hundred seasonal recipes, wine pairings, and instructions on culinary techniques.
Presents a collection of more than one hundred seasonal recipes, wine pairings, and instructions on culinary techniques.
The Food Network star takes readers on a tour of America's most colorful diners, drive-ins, and dives, in this tie-in to his enormously popular television show.
Profiles one hundred and fifty of the best hamburger joints in the country and documents the rich history of the hamburger itself.
Profiles one hundred and fifty of the best hamburger joints in the country and documents the rich history of the hamburger itself.