'Best American Side Dishes' presents 500 recipes for appetizers, salads, and casseroles to accompany a main course, with step-by-step illustrations of techniques, descriptions of test processes, and sidebars for equipment and ingredients. View More...
Each cookbook in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series contains favorite recipes submitted from the most popular cookbooks published in the state. The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks.Beautiful photographs, interesting facts, original illustrations and d... View More...
To many, Chicago is known for three things: its frosty weather, its illustrious sports teams, and its hearty, ethnically diverse foods. The "Ethnic Chicago Cookbook gathers together a mouthwatering collection of 150 of the best ethnic recipes as featured in the "Chicago Tribune. From Swedish cinnamon roles and Greek baklava to hot German potato salad and homemade Polish pierogis, these recipes celebrate Chicago's richly diverse people and their sumptuous cuisines. Including beautiful full-color photos, the "Ethnic Chicago Cookbook is the perfect addition to any kitchen. View More...
We have such sweet memories of Mom's home-cooked meals. Catsup-topped meatloaf, creamy mashed potatoes...food that warmed our hearts as well as our tummies. If you've been longing to get out of a fast-food rut and fix dinners just like Mom used to make, your search is over Fast-Fix Meals is filled with tasty skillet suppers, scrumptious casseroles and yummy go-withs...all ready to serve in about 30 minutes. Just take a peek inside There's Beef Skillet Fiesta, Macaroni & Cheese Deluxe, Easy Turkey Noodle Bake and lots more. Hungry kids will gobble up Layered Mexican Pizzas and Billie's Sloppy... View More...
More than 800,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. Here is every recipe published in the magazine during the year 2002--more than 500, accompanied by over 200 scrumptious photographs In addition, there are more than 50 new test-kitchen tips and a whole new approach to wine, with updated wine notes, a wine glossary, and a large selection of reasonably priced, easy-to-find varieties. Top-name contributors include Jacques Pepin, Jean-Georges Vongerichten, Daniel Boulud, Claudia Fleming, and Paula Wolfert. Recipes are kitchen-tested on home-u... View More...
-- 44 delicious recipes, most recipes ready in 30 minutes or less, using Healthy Request "RM" soups. -- Full-color finished food photo for every recipe. View More...
Renewing the Food Traditions of North America is a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with one hundred of the rarest food plants and animals in North America. In doing so, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent. In addition, it offers a eulogy to a once-common game food that has gone exti... View More...
The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America's Test Kitchen can Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker. Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before the... View More...
For this ground-breaking collection, two leading food authorities scoured every conceivable printed source for the year's great recipes: cookbooks, magazines of every kind, national and regional newspapers, press releases, newsletters, the Internet -- even the backs of boxes. From literally thousands of possibilities, they narrowed the field to 500 for testing, before choosing 111 of the very best. Many of their discoveries are brilliantly simple, like the delightfully retro meatball appetizer that's making the rounds of Manhattan cocktail parties and the supremely easy Moroccan-inspired weekn... View More...
