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- The University of North Carolina Press 2000; US$ 29.99
Acknowledged as the classic work on North Carolina cuisine, North Carolina and Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes. The book is already a standard reference in many kitchens, both for the... more...
- Dover Publications 2012; US$ 8.95
Over 300 wholesome, easy-to-prepare recipes include Nantucket scallop chowder, Boston baked beans, apple pan dowdy, mincemeat pie, Parker House rolls, Boston cream pie, lobster, and many more. Arranged according to the seasons and accompanied by charming observations. Final section contains favorite recipes from 41 famous New England inns. 9 illustrations.... more...
- Potter/TenSpeed/Harmony 2014; US$ 26.00
Using just one pan, you can stew, steam, sauté, simmer, braise, or roast your way to a fuss-free meal?and minimal cleanup to boot. At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal that can be prepared with little effort and few pans to wash. The editors of Martha Stewart Living present a... more...
- Chronicle Books LLC 2012; US$ 11.99
With its practical emphasis on simple, delicious fare; fresh, healthful ingredients; and nearly 200 recipes with a West Coast flair, Pacific Fresh: Great Recipes from the West Coast is sure to become a favorite of home cooks. From such savory starters as Roasted Red Pepper Crostini to seafood classics, like Dungeness Crab Cakes, or tempting desserts,... more...
- The University of North Carolina Press 2012; US$ 17.99
Show me a recipe with pecans, and I have to try it." Attributing her own love of this American nut to the state of her birth--Georgia is the nation's leader in growing pecans--and to the happy fact that her mother "hardly made a cookie, candy, or pan of Sunday dressing without them," Kathleen Purvis teaches readers how to find, store, cook, and completely... more...
- Dover Publications 2012; US$ 18.95
Assembled at the turn of the 20th century by a Crescent City newspaper, The Picayune, this volume is the bible of many a Louisiana cook and a delight to gourmets everywhere. Hundreds of recipes include fine soups and gumbos, seafoods, all manner of meats, rice dishes and jambalayas, and many other dishes. more...
- The University of North Carolina Press 2014; US$ 17.99
Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves... more...
- Houghton Mifflin Harcourt 2011; US$ 24.99
A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest?the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table... more...
- Potter/TenSpeed/Harmony 2016; US$ 40.00 US$ 29.99
From Raleigh's James Beard award-winning chef, a comprehensive look at the guiding principles of great cooking--with over 100 recipes for the food that has made Poole's Downtown Diner one of the South's most celebrated restaurants. Ashley Christensen is one of the most dynamic chefs on the food scene today. Poole's is her master class in making... more...