Food and Wine : American

Everyone knows that the holidays are hectic—but Rick Rodgers, cooking teacher and bestselling cookbook author, knows that they don't have to be. Christmas 101 offers the busy cook carefree ways to entertain with surefire recipes of old favorites, menus, timetables, make-ahead tips, and more. Rodgers will help you throw fabulous cocktail parties and traditional buffets, cook a perfect roast, and spice up your favorite recipes with a contemporary twist. You'll also learn how to make classic breads, candies, and desserts that are the tokens of this special time of year. With patience, kindness, and humor, Rodgers will help you to cook up the very best holiday season yet. more...

Price: $12.99

A fun kid’s cookbook that focuses on the history and food of America’s immigrants This delightful, delicious children’s cookbook presents 50 easy, kid-friendly recipes from a variety of cultures–Mexican, Cuban, German, Italian, Chinese, Indian, Moroccan, Ethiopian, Nigerian, and many more. more...

Price: $14.95

One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. more...

Price: $35.00

John T. Edge concludes a delicious series of books that combine iconic American food and cultural history. Acclaimed food writer and cultural historian John T. Edge conjures nostalgia by revealing portions of our history through our most cherished foods. Donuts is the cap on a scrumptious series toting comfort food, belying calorie-counting, and embracing those cornerstone, iconic dishes that have come to define American cuisine and customs over the years. In Donuts, Edge walks us though the donut's inception as Dutch fare, the Salvation Army's wartime donuts, the invention of the donut machine, the 1950s donut-shop craze, the Krispy Kreme revolution, the appropriation by other ethnicities, and the fanatical chefs that take donuts to a new art form. Nothing encourages our sweet-tooth cravings like the donut. It is honest. It is satisfying. It is a national symbol that has survived the low carb-diet dogma and the death of the local donut shop, and it is making a comeback into the hearts of Americans more...

Price: $19.95

In 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 Encarnacion Pinedo a century earlier. A landmark of American cuisine first published in 1898 as "El Cocinero Espanol" ("The Spanish Cook"), "Encarnacion's Kitchen" is one of the first cookbooks written by a Hispanic in the United States, as well as one of the first recordings of Californian food - Mexican cuisine prepared by the Spanish-speaking peoples born in California. more...

Price: $12.95