Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking.
The popular host of Good Eats presents a follow-up to his best-selling first book to explore the world of baking, describing the science and techniques behind his "molecular pantry" ingredients to reveal how to prepare a range of biscuit, muffin, cookie, and other baked recipes. 150,000 first printing. Good Cook Book Main.
Provides advice to tired and busy home cooks on how to spark up routine meals, in a collection of quickly prepared recipes including such options as grilled ginger chicken salad, hacked chili lobster, and Kentucky bourbon sirloin steak.
Revised and Updated on the Occasion of the Twenty-Fifth Anniversary of the Publication of the Jewish Holiday Kitchen
The doyenne of Jewish-American cookery brings together the best of her classic The Jewish Holiday Kitchen and The Jewish Holiday Baker with innovative new recipes reflecting every cuisine of the Jewish tradition, all organized according to the holidays of the Jewish year. 35,000 first printing.
A guide to family cookery features more than two hundred master recipes for everyday dining and special family occasions, along with imaginative ideas for variations and improvisations, including seasonal salads, vegetables, soups, pastas, sauces, main courses, and desserts.
A delectable guide to one of America's popular comfort foods offers an assortment of fifty taste-tempting recipes for the ultimate grilled cheese sandwich, along with new twists on old favorites, cheese suggestions, easy-to-make mustards and garnishes, and tips on selecting the perfect bread for each sandwich. Original. 17,500 first printing.
The noted food critic describes his early interest in food, his first writing assignments, and his dining experiences in the United States and in other countries where he has sampled some of the world's greatest cuisine.
Updated to incorporate the latest tastes and cooking trends, a step-by-step, enjoyable guide to the whole art of cooking includes more than two thousand contemporary recipes complemented by a wealth of how-to information, as well as hundreds of illustrations, tips on variations, expanded coverage of healthy foods, and other essentials.
A primer on selecting the best wine for any event offers suggestions on how to best complement everything from a take-out dinner or formal holiday meal to a special milestone or group celebration.
An award-winning chocolatier presents a mouthwatering assortment of her favorite chocolate recipes, including seventy-five delectable desserts, confections, brownies, ice creams, tarts, tortes, soufflés, and more. 30,000 first printing.
An upbeat tour of beer manufacture and consumption in America, written by a Pulitzer Prize finalist, journeys along the Mississippi River and visits such sites as a Delaware brewery with designs to make a fifty-proof variety, the Anheuser-Busch plant in St. Louis, and the world of California beer-yeast rustlers. 30,000 first printing. First serial, The Wall Street Journal.