Food - American (USA)
Wine Diva cookbooks

Books - Food - American (USA)

Books 41 to 60 of 326 - American (USA)

Mrs Rowe's Family and Restaurant Cookbook; A Lifetime of Recipes from the Shenandoah Valley  by Rowe Family Restaurant
In 1947, single mother Mildred Rowe helped start a small restaurant in the foothills of Appalachia. This restaurant serves half a million locals and visitors a year, making it the popular reason to stop over in Staunton, Virginia. This book tells the story of this Shenandoah Valley institution and presents Mrs Rowe's cherished home-style recipes

,  240 pp,  $34.95. Buy now

The Great Country Inns of America Cookbook; More Than 400 Recipes from Morning Meals to Midnight Snacks, 4th Revised Edition  by James Stroman
A combination cookbook and food-lover's guide to the finest inns in the country. America's most celebrated country inns are known for their great cooking, and the recipes in this culinary guidebook represent the finest of these mouth-watering dishes. This newly revised fourth edition features more than 400 recipes that are as easy to make as they are delicious. Organized from appetizers to desserts for easy reference, each recipe includes a brief description of the inn where it is served. A state-by-state index will help traveling foodies follow their taste buds to exquisite meals around the country. 2-color throughout, 100 black & white line drawings, indexes

Paperback,  448 pp,  $30.95. Buy now

A Taste of Heritage; Crow Indian Recipes and Herbal Medicines  by Alma Hogan Snell
A collection of Crow recipes, age-old plant medicines and healing remedies. This work imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants

Paperback,  256 pp,  $25.95. Buy now

The Red Cat Cookbook; 125 Recipes from New York City's Favorite Neighborhood Restaurant  by Jimmy Bradley and Andrew Friedman
At New York City's Red Cat Restaurant, the Italian-American classics of chef Jimmy Bradley's childhood meet seaside New England accents and the creative energy of Manhattan. This book features 125 of those familiar yet fantastic recipes plus cooking tips and techniques. 65 color photos

,  256 pp,  $59.95. Buy now

Festive Food of America, Revised Edition  by Martina Nicolls
The variety of American food owes much to the rich mix of cultures. The abundance of the New World lends itself to the traditional feasts and festivals that are still celebrated by many of the people who found refuge in America, bringing customs from the Old World to blend with the new. This book examines culture and cuisine of America

,  128 pp,  $14.95. Buy now

The Cornbread Gospels  by Crescent Dragonwagon
Crescent Dragonwagon delves deep into combread, beyond the simple recipe of commeal, water, and salt. She discovers that cornbread is something that Americans hold dear - it meant survival to their colonial forebears and it is a point of cultural pride to many. She explains the rivalry between Southern and Northern cornbread - without picking sides! And she gives us invaluable tips, techniques, and sources on the stuff. The book is a celebration of this beloved comfort food, from the basic fluffy cornbread we all know and love to the more exotic - spoonbreads, fritters, flapjacks, and tortillas. Recipes included are - Truman Capote's Alabama Cornbread, Durgin Park Boston Cornbread, Chipotle Cornbread, Makki Ki Roti (or Indian Cornbread), Bl

Paperback,  384 pp,  $20.95. Buy now

Shut Up and Eat!: Mangia with Family Recipes and Stories from Your Favorite Italian-American Stars  by Tony Lip and Steven Prigge
Italian-American actors share their secret recipes and stories of growing up in families where a meal is an experience. From Danny Aiello's lentil soup to Lorraine Bracco's stuffed artichokes to Talia Shire's Thanksgiving gnocchi, every recipe is a delight. Photos throughout

Paperback,  301 pp,  $29.95. Buy now

Kathy Casey's Northwest Table  by Kathy Casey
Kathy Casey shares more than 100 recipes for everything from cocktails to desserts. Lambert cherry mojitos waft the fragrance of fresh mint. A Tillamook cheddar spread made with Oregon's famous cheese is spiked with locally brewed ale. Wild Alaskan salmon is crowned with herbtossed rings of Walla Walla sweet onions. And desserts like Buttermilk Panna Cotta with Cascade Berries make the end of the meal as special as the beginning. Recipes are inspired by the diverse cultural heritage of the region: modern favorites, cherished recipes passed from generation to generation, Pacific Rim and Native American influences, coupled here with fascinating stories of Kathy's Northwest culinary adventures.

Hardback,  232 pp,  $48.95. Buy now

Southern Living Annual Recipes, 2006 Edition 
For culinary connoisseurs, the "Southern Living" annual recipe collection is a must-have. Nearly 1,000 recipes culled from the past year's issues of the magazine accompany gorgeous photographs, step-by-step instructions, and more than a dash of genteel Southern charm and style

,  368 pp,  $48.95. Buy now

New England Seafood Cookbook  by Jasper White
From finfish to shellfish, chowder to stews, this volume brings together a collection of seafood recipes. Each chapter opens with a photographed dish, a selection of seafood recipes, and a recipe from a celebrated New England chef. It includes recipes like Maine Crabcakes and Fish Gumbo

,  144 pp,  $60.00. Buy now

Esalen Cookbook  by Charlie Cassio
The world-renowned Esalen Institute, located on the sacred cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where people can contemplate, think, and discover. At the heart of Esalen is its kitchen, where food is made daily from the organic farm on its grounds. Recipes from Moroccan Lamb Stew to Pecan-Encrusted Chicken and Sponges of Love Pancakes to Chocolate Chunk Cookies delight newcomers to Esalen and veterans alike. Many years in the making, Esalen Cookbook is finally here, and features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients, and food made to satisfy the soul as well as the stomach. Also included are tips on how to make vegetarian versions of these recipes

,  224 pp,  $48.95. Buy now

Anthony Bourdain's Les Halles Cookbook  by Anthony Bourdain
No one writes about food or cooking quite like Anthony Bourdain. In his books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. It features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to creme brulee, all from Anthony's own restaurant, the Brasserie Les Halles in New York. Also including Anthony's words of wisdom and general principles, this is guaranteed to be as much a good read as a guide to cooking up a storm in the kitchen.

Paperback,  304 pp,  $35.00. Buy now

Big Small Plates  by Cindy Pawlcyn

Hardback,  336 pp,  $59.95. Buy now

Big Small Plates  by Cindy Pawlcyn
Fans of Cindy Pawlcyn's Mustards Grill have been getting full meals out of out of her sampler-size starters for years. In Big Small Plates, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavours than traditional appetizers. An alternative to conventional main-course cooking, Cindy's small-plate recipes deliver the inspiration and reliability that make this new way of eating - and entertaining - practical at home. Pawlcyn's previous book Mustards has sold more than 60,000 copies. Mustards won the James Beard award for Best American Cookbook in 2002 and was nominated for an IACP award. Selected recipes are: Bubbly Baked Brie and Asparagus with Toasted Hazelnuts Tuna Tostada w

Hardback,  336 pp,  $48.95. Buy now

San Francisco Ferry Plaza Farmer's Market Cookbook  by Christopher Hirsheimer and Peggy Knickerbocker
Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this illustrated market companion. The perfect guide and cookbook, each page celebrates the abundant seasonal produce grown by local organic and specialty-crop farmers along with more than 100 fresh, easy-to-assemble recipes. Organised by season, the book details the availability of products at the market and offers advice on choosing, storing, preparing, and freezing items. A foreword by Alice Waters, the history of the market, and vivid colour photos throughout bring this farm fresh market guide to life. Note: ingredients and seasons in this book are USA and may not translate to Australian produce.

Paperback,  288 pp,  $32.95. Buy now

American Regional Cuisine  by Art Institutes
Presents a guide to the different regions and trends that comprise America's regional cuisines. This book discusses the history, culture, and evolution of the different cuisines while including their classic recipes

Hardback,  576 pp,  $72.95. Buy now

The American Cookbook  by Carol Fisher
Serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods). Multiple bibliographies list notable American cookbooks, product cookbooks and booklets

,  312 pp,  $85.95. Buy now

Baking Boot Camp at the Culinary Institute of America  by CIA
This title offers a vicarious adventure through basic training in baking at the nation's most influential training school for professional cooks (Time magazine). In this follow-up to Culinary Boot Camp (0-7645-7278-4), Gastronomica editor and award-winning cookbook author Darra Goldstein shares the secrets of The Culinary Institute of America's tremendously popular Baking and Pastry Boot Camp programs' five days of dynamic, hands-on instruction that shows home bakers how to get professional-grade results. With a separate chapter devoted to each day of the course, the book includes lessons on rubbed dough, enriched dough, custard, puff pastry, mousse, and more, plus tips, techniques, and tricks of the trade that anyone can use to improve the

Hardback,  288 pp,  $37.95. Buy now

Chili From the Southwest; Fixin's, Flavors, and Folklore  by W.C. Jameson
W.C.Ameson's book combines the lore and the lure of chili with 135 recipes organized by history, geography, fact, and folklore. His recipes reflect traditional and nontraditional ingredients and include wild game, seafood, and health and vegetarian varieties. He also includes explanations of terms, ingredients, and techniques for a quality bowl of chili

Paperback,  224 pp,  $23.95. Buy now

Moosewood Restaurant Simple Suppers  by Moosewood Collective
Brings the award-winning Moosewood Collective full circle to share the simple pleasure of preparing and enjoying a quiet meal at home, a subject that firmly established their successful Moosewood Restaurant Cooks at Home. The 150-plus recipes in this cookbook - with perennial appeal - are as flexible as they are flavourful.

Paperback,  304 pp,  $45.95. Buy now