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American Regional Cuisineby The Art Institutes
John Wiley & Sons, Inc. 2006; US$ 34.50"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!" --From the Foreword by Chef Martin Yan, TV host of Yan Can Cook This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing... more...
Mrs. Rowe's Little Book of Southern Piesby Mollie Cox Bryan; Mrs Rowe's Family Restaurant
Ten Speed Press 2011; US$ 10.99Legendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies , recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut... more...
The Meatball Shop Cookbookby Michael Chernow; Lauren Deen; Daniel Holzman
Random House Publishing Group 2011; US$ 14.99The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls. Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and... more...
The U.S. History Cookbookby Joan D'Amico; Karen E. Drummond
John Wiley & Sons, Inc. 2003; US$ 14.95Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!... more...
Harvesting the Dreamby Kate Heyhoe; Stanley Hock
John Wiley & Sons, Inc. 2004; US$ 24.95Harvesting the Dream is the rare story of a large and successful business that remains family owned and continues to operate on the basis of professional and personal integrity. You’ll follow the Trinchero family from their common origins in a New York flooded with immigrant families like themselves, to their uncommon rise to success, to the present business challenges they face in the new Napa Valley. Their story brings the American dream to life–and underscores the reality that hard work and the willingness to defy well-rooted conventions are still the building blocks of business success. more...
The New York Deli Sandwich Bookby Alastair Williams; Stewart Ferris
Summersdale Publishers Ltd. 2004; US$ 4.99Delicious recipes of New York Deli sandwiches to tantalise your tastebuds, combined with stunning new full colour photos of New York city. more...
The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner)by Jill Conner Browne
Crown Publishing Group 2004; US$ 11.99They’re wild, beloved, and all-around fabulous, but with the Sweet Potato Queens, there’re just never enough good times—or enough good eats. Well, now all fabulous women everywhere can have their own mountains of royal fun and food, because bestselling author and Boss Queen Jill Conner Browne is revealing her big-ass top secret recipes—and the events that inspired them—in The Sweet Potato Queens’ Big-Ass Cookbook (and Financial Planner). And, of course, she’s dishing up plenty of hilarious stories, including: • Queenly adventures in mothering •The tiniest bit of plastic surgery • The all-true story of the Cutest Boy in the World And, oh yes, as promised: • Sound financial planning.... more...
How to Feed Friends and Influence Peopleby Milton Parker; Allyn Freeman
John Wiley & Sons, Inc. 2005; US$ 24.95Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of choice for presidents, celebrities, at least one sultan, and millions of other (extremely) hungry diners from around the world. More than just a delightful and delicious tale of business success, this fascinating and funny book covers the deli?s history, shows you how to make a real Brooklyn egg cream, and piles up loads of New York history. So get cooking! more...
The Coming to America Cookbookby Joan D'Amico; Karen E. Drummond
John Wiley & Sons, Inc. 2005; US$ 16.95COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine--Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more--blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter. Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including: * NAAN, a bread made with yogurt, which is a staple of Indian cooking * SAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed... more...
Encarnación?s Kitchenby Encarnación Pinedo; Victor Valle; Dan Strehl
University of California Press 2003; US$ 21.95In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food?Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here?a mixture of Basque,... more...