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American

Most popular at the top

  • Charlie Palmer's American Fareby Charlie Palmer

    Grand Central Publishing 2015; Not Available

    Award-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends. Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years,... more...

  • Charlie Palmer's American Fareby Charlie Palmer

    Grand Central Publishing 2015; Not Available

    Award-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends. Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years,... more...

  • The Eat Like a Man Guide to Feeding a Crowdby Ryan D'Agostino; Bryan Voltaggio; Mario Batali; David Granger

    Chronicle Books LLC 2015; US$ 23.99

    This welcome follow-up to Esquire 's wildly popular Eat Like a Man cookbook is the ultimate resource for guys who want to host big crowds and need the scaled-up recipes, logistical advice, and mojo to pull it off whether they're cooking breakfast for a houseful of weekend guests, producing an epic spread for the playoffs, or planning the backyard... more...

  • Straight Up Tastyby Adam Richman

    Potter/TenSpeed/Harmony 2015; US$ 29.99

    The much anticipated first cookbook from Adam Richman, the irrepressible host of Man vs Food and NBC?s Food Fighters , delivers what his fans have been waiting for: a heaping helping of over-the-top flavors with a side order of the erudite humor that is his trademark.   Having eaten his way from coast to coast and around the globe, Adam Richman... more...

  • The Broad Forkby Hugh Acheson; Rinne Allen

    Potter/TenSpeed/Harmony 2015; US$ 35.00

    From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.      In  The Broad Fork,  Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And... more...

  • Fried Chickenby Rebecca Lang

    Potter/TenSpeed/Harmony 2015; US$ 16.99

    An irresistible cookbook featuring more than 50 family-friendly fried chicken recipes--including classic Southern, globally influenced, and skillet- and deep-fried variations.      Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around.... more...

  • Feeding the Fireby Joe Carroll; Nick Fauchald

    Artisan 2015; US$ 21.95

    Joe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire , Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don?t need to have fancy equipment or long-held regional traditions to... more...

  • Totally Burgers Cookbookby Helene Siegel; Karen Gillingham

    Potter/TenSpeed/Harmony 2015; US$ 5.95

    Whether you prefer classic burgers, turkey burgers, veggie burgers, or gourmet burgers, you?ll have plenty of recipes to choose from in this handy little book. With burger recipes both classic and unique, such as a Patty Melt Supreme and a Salmon Ginger Burger, Totally Burgers Cookbook is small enough to fit in your pocket but comprehensive enough... 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...