This irresistible collection of cloned recipes is the product of years of obsessive research by self-confessed junk-food addict Todd Wilbur. Big food manufacturers guard their recipes like the gold in
"Anyone watching his or her weight can profit by using these 150 recipes and 30 menus.... Foodstuffs blend old and new tastes,... each recipe includes nutritional and exchange information." --Booklis
The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, an
Presents a collection of three hundred recipes for soups, pirogs and piroshki, Russian pancakes, fish dishes, meat dishes, poultry and game dishes, vegetables, salads and salad dressings, sauces, dess
Hailed as an instant classic when it appeared in 1987, John Egerton's Southern Food captures the flavor and feel of what it has meant for southerners, over the generations, to gather at the table. Thi
The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and streng
Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture th
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-c
“Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-‘nuf kinda down-home cookin’ that I grew up on,” writ
The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven
Treasury of easy-to-follow recipes for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, potato kotlety, pirozhki, blini, many more. Definition of terms.
Provides an updated combination of two best-selling cookbooks--The Classic Italian Cookbook and More Classic Italian Cooking--with thirty-five new recipes, revised cooking instructions, and new menus.
Sylvia Woods has been barbecuing, baking, frying, and smothering New York City's best soul food for nearly thirty years. According to the Zagat New York City Restaurant Survey, "For down-home delicio
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp is the chef/owner of one of San Francisco-s most popular restaurants, author of a ?magicalO (Barbara Kafka) first cookboo
Among the world's great cuisines, the foods of Mexico stand out in their diversity and creativity. Rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistador
