Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay po
Timothy Shaw traces Escoffier's career from the early miseries of apprenticeship to being made chef de cuisine and finally becoming an international celebrity. He never loses sight of the great chef's
Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pl
This is a wonderful collection of 160 authentic and tasty recipes of the Old South. Originally published in 1881, it was the first African-American cookbook. Prior to Applewood's edition, it had been
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustato
The Pacific is the Mediterranean of the 1990s. Its where the new ideas in food are coming from. Its hot, light, fresh, exotic, and energetic. Its Thai, Vietnamese, Australian, Malaysian and Indonesia
In this, David Burke’s first cookbook, he presents the innovative and inventive cooking that has made him, in the words of one rival, “the most copied chef in New York.”The first non-Frenchman to win
Southern food is as delightful and as varied as the region from which it comes - shrimp gumbo simmered in kitchens along the gulf Coast, roast venison from Alabama's piney woods, wild ducks from Geor
This is the book that helped to launch a thousand taste sensations. By now widely acknowledged as one of the hottest chefs of the nineties, Chicago's award-winning Charlie Trotter is noted for his inv
Imagine savoring three delicious, satisfying meals every day without worrying about counting calories or calculating fat grams. Now you can enjoy hundreds of combinations of tempting, flavorful brea
Embark on a new adventure in cooking without worry as fifteen estimable chefs offer more than 200 recipes from cuisines around the world, every one of them delicious, healthful -- and, most of all, ko
Lupe Rivera and Marie-Pierre Colle bring Frida and the Blue House in Coyoacan vividly to life. We learn of parakeets chattering in their cages, of the monkey Fulang Chang, of people congregating in t
