For generations, North Carolinians have prepared and savored time-honored recipes that are as much a part of their tradition as boatbuilding and netmaking. Here thirty-four Tar Heel cooks offer recipe
Loeffler, a writer, aural historian, producer of documentary radio programs, sound collage artist, and lecturer, collects interviews mostly drawn from a radio series he produced in 1984, "Southwest So
Surveys Philippine culture and its cuisine, describes the basic elements of Philippine cooking, and presents a variety of recipes--adapted for American kitchens--for creating uniquely Philippine dishe
The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and S
An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every levelHere is the largest, most comprehensive C
Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjac
The author compiled this fascinating and accessible cookbook from first-hand experience as manager of a vegetarian restaurant in Guadalajara, Mexico. More than 100 authentic national dishes are repre
These colorful dishes from the eastern shores of the Mediterranean make up an exciting selection of vegetarian recipes. Dips, soups, raw and cooked salads, main courses, and desserts are all easily a
Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in
There is a quiet culinary revolution going on at Commander's Palace a one-hundred-year-old restaurant in the center of New Orleans' Garden District. Here diners gather to enjoy a fabulous "ne
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louis
