Food - American (USA)
Wine Diva cookbooks

Books - Food - American (USA)

Books 21 to 40 of 326 - American (USA)

Chinatown New York; Portraits, Recipes, and Memories  by Ann Volkwein

,  224 pp,  $48.95. Buy now

American Masala; 125 New Classics from My Home Kitchen  by Suvir Saran and Raquel Pelzel

,  272 pp,  $56.95. Buy now

Bobby Flay's Mesa Grill Cookbook; Explosive Flavors from the Southwestern Kitchen  by Bobby Flay
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby's bold and vivacious take on this cuisine has made him a fixture on America's culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay's Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for c

,  288 pp,  $48.95. Buy now

The Martha Stewart Living Cookbook 
A culinary treasure, The Martha Stewart Living Cookbook--The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook--The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have appeared in Martha Stewart Living magazine since 2000. From the practical to the inspirational, from quiet suppers for two to dinner parties for ten, The Martha Stewart Living Cookbook--The New Classics has options for every meal and every cook, with family-pleasing classics, new fare, and twists on both. Whether you're looking for an easy weeknight dinner such as Tuna Steaks with Mint Sauce o

,  672 pp,  $48.95. Buy now

The Boston Chef's Table; The Best in Contemporary Cuisine  by Clara Silverstein
Recipes from the hottest trend-setting restaurants This all-new hardcover cookbook highlights recipes from the best chefs in the Boston area, including Lydia Shire, Jasper White, Todd English, Ming Tsai, and Barbara Lynch. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, Olives� s lasagna (baked inside a pumpkin ), delectable chickpea salad from Tamarind Bay, and gingered sea bass from Skipjack� s. But the traditional favorites are also here, such as the incomparable Italian dishes of the North End, Boston baked beans from Union Oyster House, and Todd English� s take on the lobster roll, among others. The recipes have been customized for home cooks, in chapters organized by appetizers, soups,

,  240 pp,  $39.95. Buy now

Park Avenue Potluck; With Recipes from New York's Savviest Hostesses  by Sloan-Kettering Cancer Center and Florence Fabrica
'Park Avenue Potluck' features 100 recipes culled from the personal repertoires of some of Manhattan's most stylish and high-profile hostesses. Any home cook or party-giver will delight in the elegant dishes, expert advice, and humorous recollections as they turn each new gathering into an event never to be forgotten. Standing-ovation-worthy recipes for every course & kind of gathering put stylish spins on classic entertaining foods, such as Scallop Puffs, Zucchini-Curry Soup, Cider Roasted Pork Tenderloin, and Bermuda Banana Bread Pudding. All recipes come from Society members past and present, including Nan Kempner, Coco Kopelman, Nicole Limbocker, Muffie Potter Aston, Meile Rockefeller, Daisy Soros, Patsy Warner, Dayssi Olarte de Kanavos

Hardback,  256 pp,  $48.95. Buy now

Secret Ingredients  by David Remnick
Since its earliest days, The New Yorker has been a tastemaker-literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you're in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker's fabled eighty-year history

,  582 pp,  $41.95. Buy now

Betty Crocker's Classics; 55 Recipe Cards 
This collection includes a generous helping of the best-loved recipes from the original 1950 edition of the Betty Crocker Picture Cook Book. From Fluffy Pancakes and Blueberry Pie to Pigs in Blankets and Pioneer Macaroni and Cheese, Betty Crocker's Classic Recipe Cards features easy-to-follow instructions for dishes just like Grandma used to make. The vintage appeal makes it the perfect gift for Mum, Grandma, and daughters of all ages.

Cards,   $26.95. Buy now

The "Desperate Housewives" Cookbook; Juicy Dishes and Saucy Bits  by Christopher Styler and Scott S. Tobis
From Bree's ber-gourmet repasts to Susan's what's-a-spatula simple suppers, and from Lynette's meals in a hurry to Edie's food for seduction and Gabrielle's epicurean delights, "The Desperate Housewives Cookbook" presents 125 recipes inspired by the Ladies of Wisteria Lane. Color photos throughout

,  304 pp,  $41.95. Buy now

The Vermont Cheese Book  by Ellen Ecker Ogden
A tour of more than three dozen cheesemakers in a behind-the-scenes exploration of the landscape, people, and cheeses that put Vermont on the global epicurean map. Over the last decade, artisan and farmstead cheesemaking have transformed Vermont into one of the nation's (and the world's) most beloved sources of fine cheeses. Ogden describes all the cheeses from all the cheesemakers. Through visits to the farms, talks with the cheesemakers, and descriptions of the cheeses, Ogden illustrates the expert technique and knowledge of craft that have transformed the small state into an influential contributor to the national food scene. 8 color pages, 50 black & white

Paperback,  192 pp,  $24.95. Buy now

Dr. BBQ's Big-Time Barbecue Road Trip!  by Ray Lampe
From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. Dr. BBQ, has traveled the barbecue circuit and back again--and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In Dr. BBQ's Big-Time Barbecue Road Trip!, Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed!It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as: --Kansas City Style Brisket and Burnt Ends--Smoked Cornish Hens Cozy C

Paperback,  253 pp,  $23.95. Buy now

Taste of the Lowcountry  by Danielle Wecksler
A collection of recipes from "Taste of Lowcountry" cooking classes. It is intended for those who enjoy Southern cooking and want to prepare those dishes at home

Paperback,  96 pp,  $12.95. Buy now

Taste of the Lowcountry  by Danielle Wecksler
A collection of recipes from "Taste of Lowcountry" cooking classes. It is intended for those who enjoy Southern cooking and want to prepare those dishes at home

Paperback,  96 pp,  $16.95. Buy now

Gourmet Shops of New York: Markets, Foods, Recipes  by Susan P. Miesel and Nathalie Sann
'Gourmet Shops of New York' is the first book to profile 100 of the best of New York's amazing cornucopia of food shops with fascinating photography and recipes that tell you how best to use the culinary gems you find. There is nowhere else in the world that you can find greater variety or greater quality of foodstuffs than in New York City. From the famous Union Square Greenmarket to hole-in-the-wall ethnic shops in Astoria, no stone is left unturned in the search for New York's most coveted culinary outlets.

Hardback,  192 pp,  $55.95. Buy now

Race Day Grub; Recipes from the NASCAR Family  by Angela Skinner
Gives you the inside scoop on many drivers' race day routines and traditions as well as high octane recipes from drivers, their families, and their fans. This title includes 94 recipes, and color photos of drivers

,  144 pp,  $25.95. Buy now

Michael Mina: Trios and Classic Recipes; The Cookbook  by Michael Mina
Michael Mina, one of the most respected chefs in San Francisco and Las Vegas, shares his secrets for pairing different flavors with one main ingredient-his trio concept-making it simple enough for the home cook to achieve amazing results

,  240 pp,  $69.95. Buy now

Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations  by Nancie McDermott
Taste the chocolatey goodness of Mississippi Mud or marvel at the extravagant elegance of the Lady Baltimore and there will be no doubt that Southerners know how to bake a cake. Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakes�each moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.

Paperback,  168 pp,  $27.95. Buy now

Randy Wayne White's Gulf Coast Cookbook; With Memories and Photos of Sanibel Island  by Randy Wayne White and Carlene Fredericka Brennen
A memoir-cookbook from one of the nation's top adventure writers

Paperback,  222 pp,  $23.95. Buy now

Mole!  by Gwyneth Doland
This spicy sauce is sure to tempt your taste buds! This new addition to the Cook West Series highlights the exotic flavor of mole. Pronounced "moe"-lay, mole is a type of savory Mexican sauce, often but not always made from red chile and bitter chocolate. But there are many other mole sauces--yellow, green and black. Frequently called the official food of Mexico, mole has recently become one of the new, distinctive flavors in Southwestern cuisine. 24 color photos

Paperback,  88 pp,  $18.95. Buy now

Into the Vietnamese Kitchen; Treasured Foodways, Modern Flavours  by Andrea Nguyen
Chronicles the food traditions of author's native country. This work includes recipes such as steamy phonoodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic banh mi sandwiches; and an array of Vietnamese charcuterie

,  336 pp,  $48.95. Buy now