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American

Most popular at the top

  • BBQ USAby Steven Raichlen

    Workman Publishing Company 2003; US$ 21.95

    Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate... more...

  • Smokin' with Myron Mixonby Myron Mixon; Kelly Alexander

    Random House Publishing Group 2011; US$ 22.00

    The secret to the best barbecue from the man who barbecues the best: Keep it simple!   In the world of competitive barbecue, nobody?s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father?s side. He grew... more...

  • Southern Foodby John Egerton

    Knopf Doubleday Publishing Group 2014; US$ 24.95

    This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety?yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods;... more...

  • Vibrant Foodby Kimberley Hasselbrink

    Ten Speed Press 2014; US$ 25.00

    The vivid colors of fresh produce inspire this artistic collection of whole foods recipes from the creator of the acclaimed blog  The Year in Food . Kimberley Hasselbrink, photographer and creator of the acclaimed blog The Year in Food, invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink... more...

  • Le Bernardin Cookbookby Eric Ripert; Maguy Le Coze

    Crown Publishing Group 2014; US$ 45.00

    Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert. The food served in... more...

  • Totally Potato Cookbookby Helene Siegel; Karen Gillingham; Carolyn Vibbert

    Ten Speed Press 2014; US$ 6.99

    The potato isn?t just a root vegetable; it?s also the root of many of our favorite foods and recipes. Reinvent your potato favorites like the baked potato or potato skins, and explore potato varieties from Yukon Golds to russets in this tater-tastic guide. In the  Totally Potato Cookbook , you?ll find hearty, affordable recipes such as Potato Gnocchi,... more...

  • Totally Pizza Cookbookby Helene Siegel; Karen Gillingham

    Ten Speed Press 2014; US$ 5.95

    It?s not delivery?it?s Totally Pizza ! The Totally Pizza Cookbook has all you need to know to whip up healthy, gourmet pizzas right in your own kitchen, with recipes such as Sausage and Arugula, Roasted Potato and Prosciutto, and Pesto and Eggplant. This easy-to-follow, pocket-size cookbook will guide you through the steps of pizza making from... more...

  • Authentic Southern Cookingby LaMont Burns

    Willow Creek Press, Inc. 2014; US$ 6.48

    LaMont Burns is a renowned chef, restaurateur, and television personality. But he is much more than that. Most importantly, Mr. Burns is heir to four generations of black culinary tradition that began over 150 years ago in the kitchen of a Tennessee plantation where his great-grandmother Miss Lucinda Macklin gained fame as one of the finest cooks... more...

  • The New York Deli Sandwich Bookby Alastair Williams; Stewart Ferris

    Summersdale Publishers Ltd. 2004; US$ 4.99

    Delicious recipes of New York Deli sandwiches to tantalise your tastebuds, combined with stunning new full colour photos of New York city. more...

  • American Regional Cuisineby The Art Institutes

    John Wiley & Sons, Inc. 2006; US$ 32.50

    "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... more...