Featuring retro artwork that depicts small-town life, the authors embark on a culinary adventure throughout America where they discover fifty recipes that are chock full of flavor, fascinating facts, and nostalgia, including Louisiana Chicken Gumbo, Maryland Crab Cakes, and Washington Apple Dumplings. 20,000 first printing.
... 7.2 squash (winter): Butternut, and Caramelized Onion Galette, 3.1, 3.2 Pumpkin Gingersnap Tart, Marbled, 6.1, 6.2 Spaghetti, and Black Bean Tacos with Queso Fresco, 4.1, 4.2 spaghetti, roasting seeds of Stewart, Martha strainers, ...
From snacks and appetizers, to entrees and decadent desserts, South African Cooking in the USA will inspire hundreds of three course meals.
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 ...
Since Eve ate apples, much depends on dinner. —Lord Byron, Don Juan, Canto XIII, stanza 99 Heal the World: Cook Dinner Tonight. (Screen printed on a tie dyed dish towel from Penzeys Spices, a gift to the authors.) ...
Appetizers, brunches and salads, main courses, desserts and breads from each section of the United States including Bayou country Creole and Cajun cooking, Southwest Tex-Mex fare, Northwest recipes from the...
For example, New Mexican chef John Sedlar of Abiquiu, in Los Angeles and San Francisco, was instrumental in creating Modern Southwest cuisine (also known as New Southwestern cuisine and Nouvelle New Mexican cuisine) by applying ...
In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern ...
The noted food critic describes her odyssey from chef to food writer, traces her journey through restaurants from Bangkok to Paris to Los Angeles, and offers colorful anecdotes about her life and encounters with great food.
In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country.
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.