All Color Book of Party Cooking Review
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All Color Book of Party Cooking
Monday, February 28, 2011
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Food Is Home: The Little Book of Italian Cooking
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Food Is Home: The Little Book of Italian Cooking Review
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Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans
Sunday, February 27, 2011
7:25 PM
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Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans Review
Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans Feature
- ISBN13: 9780879057848
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans Overview
Gumbo, Jambalaya, Crawfish, Etauffee, < Beefbrisket, Bananas Foster, Mississippi < Mud Cake. . . They Are Cajun and Creole < Delicacies That Imbue The Spirit of New < Orleans. Now, Creating Mouth-Watering < Cajun and Creole Dishes In Your Own < Kitchen Is Just Pages Away With The Help < of The Cookin' Cajun Cooking School < Cookbook. Traditional and Contemporary < Recipes, Tips, Techniques, and Ingred- < Ient Information Have Been Carefully < Sandwiched Into One Meaty Volume By Two < New Orleans Cooks--Lisette Verlander and < Susan Murphy, Owners of The Cookin' < Cajun Cooking School. Over Twenty Thous- < and Students A Year Learn The Difference < Between Cajun and Creole Cooking While < Getting A Firsthand Experience In How To < Make This Delicious Fare Under The < Direction of The Authors. You'll Think < You've Just Pulled Up A Chair In Their < Kitchen.
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Authentic Vietnamese Cooking: Food from a Family Table
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Authentic Vietnamese Cooking: Food from a Family Table Review
Authentic Vietnamese Cooking: Food from a Family Table Overview
Refined, subtle, challenging, and accessible all at the same time, the food of Vietnam was the first true fusion cuisine, blending the techniques and ingredients of French and Chinese culinary traditions. In Authentic Vietnamese Cooking, culinary writer and consultant Corinne Trang introduces you to the pleasures of regional Vietnamese cooking. Born in France's Loire Valley to a French mother and Cambodian-born Chinese father, and raised in Phnom Penh, Paris, and New York, Trang shares more than 100 delicious, authentic Vietnamese recipes designed especially for the home cook.
In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South. There are recipes for family meals and special occasions, sauces, marinades, flavored oils, soups, noodle dishes, and more.
Trang translates the complex flavors of Vietnamese cuisine into easy-to-follow, step-by-step recipes, so even inexperienced cooks can create such classic dishes as Cha Gio (Spring Rolls), Sup Cua Mang Tay (Crab and Asparagus Soup), Pho Bo (Hanoi Beef and Rice Noodle Soup), Tom Nuong Xa (Grilled Lemongrass Prawns), Ga Nuong Toi (Garlic-Roasted Baby Chicken), and Banh Gan (Coconut Creme Caramel).
Enhanced by stunning photographs, Authentic Vietnamese Cooking also includes sections on essential ingredients, equipment, and techniques; sample seasonal menus: and a list of mail-order sources and Web sites for securing hard-to-find items.
Rich with historical, cultural, and personal anecdotes, Authentic Vietnamese Cooking brings the experience and pleasures of Corinne Trang's family table to yours.
Authentic Vietnamese Cooking: Food from a Family Table Specifications
Authentic Vietnamese Cooking offers remarkable insight into the history and details of this seemingly simple yet enchantingly sophisticated cuisine. Author Corinne Trang shares the story of her family, starting with her grandparents, who emigrated from Hunan, China, to Cambodia and then to Vietnam. Eventually, Trang herself made homes in Paris and New York, as well as Asia. The resulting blending of cultures and culinary traditions in her family is a common experience for Southeast Asians who, over the centuries, have had to flee from one place to the next to survive despotism, hunger, and war.
Trang clarifies the distinctions between dishes from the three regions of Vietnam. There is the Simple North, where stir-fries are common and the seven-course beef meal, Bo By Mon, originated. The Sophisticated Center features Chao Tom, shrimp paste grilled on lengths of sugar cane created to please the wealthy families of Hue. In the Spicy South, sea trade with India, plus Cambodian influences, led to the development of aromatic, golden curries. Today, the Vietnamese serve them with Banh Mi, the light, crusty Saigon baguette made with rice and wheat flour.
In addition to the four groups of condiments essential to Vietnamese cooking (sweet, pungent Nuoc Cham, vinegared vegetables, sate, and table salad), Trang gives recipes for rice-paper-wrapped Summer Rolls, filled with rice noodles, pork, and shrimp, and Mint Rice with Shredded Chicken. Requiring only rice, chicken stock, shallots, fresh mint, and cooked chicken, it has the clean and layered flavors typical of Vietnamese food. Western sensibilities may recoil at Trang's brief, honest discussion of the exotic meats served in Vietnam, including dog, snake, and monkey, served mostly to demonstrate machismo or status (no recipes are given). Christopher Hirsheimer's artistic black-and-white photos enhance the poetic simplicity of Trang's deeply involving text. --Dana Jacobi
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New Orleans Cookbook
Saturday, February 26, 2011
6:25 PM
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New Orleans Cookbook Review
New Orleans Cookbook Feature
- ISBN13: 9781565545885
- Condition: USED - Very Good
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
New Orleans Cookbook Overview
Have you ever wondered how to make Crawfish Bisque or Baked Stuffed Oysters? Find out from an experienced caterer and cooking school owner who decided to share her secrets. In New Orleans, creating a fine dining experience and enjoying it is an art. This book teaches the ambitious cook how to create that art. From cocktails, to compotes, to pastry and pies, this cookbook offers a bit of everything. Ideas for menus for both formal and informal dinners are also included. So get adventurous and have some fun creating some New Orleans favorites! Below is a sample recipe from the book for a simple but elegant Lobster Salad. 1 cup flaked lobster 3 tablespoons French dressing 2 cups diced celery cup mayonnaise 3 hard-boiled eggs Marinate lobster with French dressing, let stand thirty minutes. Drain. Mix with celery and mayonnaise, arrange on lettuce leaves and garnish with curled celery and sliced hard-boiled eggs.
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The Book of Fondues
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The Book of Fondues Review
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Biggest Book of Slow Cooker Recipes (Better Homes & Gardens)
Friday, February 25, 2011
4:15 PM
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Biggest Book of Slow Cooker Recipes (Better Homes & Gardens) Review
Biggest Book of Slow Cooker Recipes (Better Homes & Gardens) Feature
- ISBN13: 9780696215469
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Biggest Book of Slow Cooker Recipes (Better Homes & Gardens) Overview
* Great value-hundreds of tested and perfected recipes, informative tips, plus two bonus chapters-all-in-one economical resource for time-crunched cooks from the brand they know and trust. * Recipes for appetizers, beverages, soups, stews, main dishes, and desserts. * 416 pages-about one recipe per page-makes this the largest book of its kind. * Bonus chapters offer 5-ingredient recipes and one-dish meals. * Plenty of timesaving tips and advice for smoother meal prep.
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New Irish Cookery: 140 New and Traditional Recipes Using the Best Produce from Ireland
Thursday, February 24, 2011
11:20 AM
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New Irish Cookery: 140 New and Traditional Recipes Using the Best Produce from Ireland Review
New Irish Cookery: 140 New and Traditional Recipes Using the Best Produce from Ireland Overview
Paul and Jeanne Rankin, who brought us the best of Irish food in Gourmet Ireland, return with their latest cookbook—140 recipes that reinterpret traditional Irish cooking, from a buttery soup of oysters and leeks to a honey-roasted ham with cabbage and potatoes.
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The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life
Wednesday, February 23, 2011
9:40 PM
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The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life Review
The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life Overview
While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.
Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen.
Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters.
The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.
The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life Specifications
Product Description
While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.
Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen.
Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters.
The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.
A Look at The Spice Necklace
(Click on Images to Enlarge)
 |
Photos from the Islands
 Fresh lobster for dinner |  Nutmeg and mace come from the same tree. |  A seamoss farmer with a jug of seamoss drink |
 Author Ann Vanderhoof drinking coconut water |  Cassia bark is rolled and pressed by hand to form cinnamon sticks |  Cooking oregano infused goat |
Spicy Bites: A Taste of The Spice Necklace
1. Wild oregano is a mainstay in the diet of goats that graze in the hills at the northwest edge of the Dominican Republic--which means the meat comes to the kitchen preseasoned, and infused with flavor.
2.Seamoss is a type of seaweed that is reputed in the Caribbean to be a potent aphrodisiac, the island version of Viagra. It’s dried, boiled until thick, then mixed with milk and spices (such as cinnamon and nutmeg). One restaurant in Grenada calls its version of the milkshake-like seamoss drink “Stay Up.”
3. Nutmeg and mace come from the same tree. When its apricot-like fruit is ripe, it splits open to reveal a lacy, strawberry-red wrapper around the hard glossy brown shell that holds the nutmeg itself. This waxy red corset is mace, and more than 300 pounds of nutmegs are needed to yield a single pound of it.
4. On the Scoville scale of pepper heat, Trinidadian Congo peppers rate about 300,000 units. Even the most fiery Mexican jalapeño only measures about 8,000.
5. Coconut water--the clear liquid inside a young or "jelly" coconut--has the same electrolyte balance as blood and was given intravenously to wounded soldiers as an emergency substitute for plasma during World War II. Coconut water is also better than energy drinks for rehydration, replenishing electrolytes and minerals such as potassium. For the same reasons, it's used as a hangover cure in the Caribbean.
6. Much of the ground cinnamon sold in North America is actually cassia, which is the variety of cinnamon grown in the Caribbean. Cassia has a stronger, more pungent flavor than true cinnamon. Once a year, the trees are harvested by carefully peeling the bark away from the branches. After the outer layer is removed, the inner bark is dried in the sun. As it dries, it begins to curl into sticks, and then is rolled and pressed by hand to complete the process.
7.The aroma of allspice is a sensuous combination of nutmeg, cinnamon, cloves, and black pepper-- which leads to the common misconception that it is a blend of several spices. In fact, allspice is a single spice-- the dried berry of a tree that is native only to the West Indies and Central America. Jamaica produces 90% of the world's supply; Grenada, the remaining 10%.
8. To make removing coconut meat from the shell easier, bore holes in two of the eyes of the coconut using a pointed utensil and drain the liquid. Bake the nut in a preheated 400° F oven for 15–20 minutes. This cracks the shell and shrinks the meat slightly, so it virtually pops out.
9. Mauby, a popular West Indian drink, has a proven ability to reduce high blood pressure. It's made by steeping the bark of a native Caribbean tree with spices such as bay, cinnamon, star anise, and fennel.
10. Vanilla is the world's second most costly spice (after saffron). Not only do most vanilla flowers have to be hand-pollinated to produce beans, but the beans also have to be fermented and aged to develop their flavor. Straight off the vine, they're odorless and tasteless.
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Best of Weight Watchers Magazine : Over 145 Tasty Favorites--All 9 POINTS or Less
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Best of Weight Watchers Magazine : Over 145 Tasty Favorites--All 9 POINTS or Less Review
Best of Weight Watchers Magazine : Over 145 Tasty Favorites--All 9 POINTS or Less Feature
- Maple Pear Oatmeal Muffins,
- Cilantro-Spiked Coleslaw,
- Cumin-Scented Oven Fries
- Classic Macaroni Salad, Fudgy-Frosted Brownies
Best of Weight Watchers Magazine : Over 145 Tasty Favorites--All 9 POINTS or Less Overview
FROM GET-UP-AND-GO BREAKFASTS AND DELICIOUSLY SPEEDY ENTREES TO PASTA- AND CHOCOLATE-LOVERS' FAVORITES, NOW YOU CAN HAVE THE BEST OF THE BEST MEAL IDEAS FROM THE POPULAR WEIGHT WATCHERS MAGAZINE, RIGHT AT YOUR FINGERTIPS.
For years, Weight Watchers has helped millions of people lose weight and have healthier lifestyles with their Winning Points® program. Now, here are 145 of the tastiest, healthiest, and most user-friendly recipes from Weight Watchers Magazine, all in one book!
This useful and fun collection of Weight Watchers Magazine favorites, all 9 POINTS or less, includes:
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The Ultimate Party Drink Book: Over 750 Recipes for Cocktails, Smoothies, Blender Drinks, Non-Alcoholic Drinks, and More
Tuesday, February 22, 2011
4:40 PM
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The Ultimate Party Drink Book: Over 750 Recipes for Cocktails, Smoothies, Blender Drinks, Non-Alcoholic Drinks, and More Review
The Ultimate Party Drink Book: Over 750 Recipes for Cocktails, Smoothies, Blender Drinks, Non-Alcoholic Drinks, and More Overview
Bruce Weinstein is a guy who knows how to party. And his key to partying is choosing the right drink. Spiked or zero proof, Bruce has shaken, stirred, blended, or ladled concoction for every occasion and everyone on your guest list.
The cocktail traditionalist will savor Bruce's world-class Bloody Mary, while those on the cutting edge will sip one of his twelve exotic and tasty variations of this favorite libation. His classic martini comes with no fewer than fifteen spin-offs. Got a crowd coming over? No problem. Just pull out the punch bowl and fill it with Groovy Banana Wine Punch or teetotaling Pink Plum Lemonade. On a hot summer day, serve a blended tropical Papaya Smoothie or Orange Jewelious. Or blast away winter's chill with a warming coffee, tea, or fruit juice toddy.
From an intimate dinner for two to a block-party bash, raise your glass and celebrate with Bruce Weinstein's The Ultimate Party Drink Book.
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Buddhist Peace Recipes (Roli Books)
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Buddhist Peace Recipes (Roli Books) Review
Buddhist Peace Recipes (Roli Books) Feature
- ISBN13: 9788174363121
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Buddhist Peace Recipes (Roli Books) Overview
Taken mainly from the South Asian Buddhist countries, these recipes provide a range of tastes and flavours that disprove the myth that vegetarian food is bland and unappetizing. From Buddhist Chinese and Japanese cooking styles that vary from steaming, stir-frying to grilling and baking, the sublime aromas of Indian cuisine, the creativity of Thai cuisine, the harmonious fusion of Sri Lankan and Indonesian food, to the rustic ruggedness of the basic Tibetan diet, the 50 recipes in this book offer a delectable array of peace foods. The author explains the philosophy that lies behind the middle path of the Buddha and how the right foods enhance mental peace and 'centre' your life. A practical guide to peace food.
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Old-Time New England Cookbook
Monday, February 21, 2011
12:55 PM
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Old-Time New England Cookbook Review
Old-Time New England Cookbook Overview
Over 300 wholesome, easy-to-prepare recipes include Nantucket scallop chowder, Boston baked beans, apple pan dowdy, mincemeat pie, Parker House rolls, Boston cream pie, lobster five ways (boiled, broiled, baked, fried and Newburg) and many more. Arranged according to the seasons, the recipes are accompanied by charming observations on New England weather and the appropriateness of various foods and dishes to the time of year. Final section contains favorite recipes from 41 famous New England inns. 9 illustrations.
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The Most Decadent Diet Ever!: The cookbook that reveals the secrets to cooking your favorites in a healthier way
Sunday, February 20, 2011
9:55 PM
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The Most Decadent Diet Ever!: The cookbook that reveals the secrets to cooking your favorites in a healthier way Review
The Most Decadent Diet Ever!: The cookbook that reveals the secrets to cooking your favorites in a healthier way Feature
- ISBN13: 9780767928816
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
The Most Decadent Diet Ever!: The cookbook that reveals the secrets to cooking your favorites in a healthier way Overview
Devin Alexander, author of the New York Times bestseller, The Biggest Loser Cookbook, lets you have your cake and lose weight, too, with sinfully tempting — yet amazingly healthy — recipes for America’s all-time favorite foods.
Chef and former L.A. caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting.
Thesesimple-to-prepare recipes for the kind of delectable dishes people crave but feel they can’t eat when trying to be healthy and trim, actually can be the basis of a personal weight-loss plan. They can also be a way to add “off-limit” foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully — and with pleasure.
In The Most Decadent Diet Ever! Devin Alexander proves that even the most decadent dishes — Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes — can lead to weight loss, good health, and carefree enjoyment.
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Better Homes and Gardens Creative Cake Decorating (Better homes and gardens books)
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Better Homes and Gardens Creative Cake Decorating (Better homes and gardens books) Review
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The Little Book of Indian Recipes
Saturday, February 19, 2011
6:00 PM
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The Little Book of Indian Recipes Review
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The New Harvest/6314
Friday, February 18, 2011
11:00 PM
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The New Harvest/6314 Review
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500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 Cooking Series (Sellers))
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500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 Cooking Series (Sellers)) Review
500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 Cooking Series (Sellers)) Feature
- ISBN13: 9781416205227
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 Cooking Series (Sellers)) Overview
500 Pizzas & Flatbreads is an extensive recipe collection that reaches all over the globe for inspiration. Not only does this volume offer plenty of recipes for the beloved classic pizzas - thick and thin crust, traditional and gourmet - but it also includes a wide range international flatbreads from a wide range of culinary traditions - Indian naan and dosas; Moroccan chickpea flatbread; Ethiopian injeri; matzoh and pita from the Middle East; fry bread, bammy bread, pupusa from the Americas; and many more. All recipes are tested in a conventional home oven.
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Kid Favorites Made Healthy (Better Homes and Gardens): 150 Delicious Recipes Kids Can't Resist (Better Homes & Gardens Cooking)
Thursday, February 17, 2011
5:30 PM
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Kid Favorites Made Healthy (Better Homes and Gardens): 150 Delicious Recipes Kids Can't Resist (Better Homes & Gardens Cooking) Review
Kid Favorites Made Healthy (Better Homes and Gardens): 150 Delicious Recipes Kids Can't Resist (Better Homes & Gardens Cooking) Feature
- ISBN13: 9780696217500
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Kid Favorites Made Healthy (Better Homes and Gardens): 150 Delicious Recipes Kids Can't Resist (Better Homes & Gardens Cooking) Overview
• Kid-friendly, healthy recipes that taste great and are fun to make
• Practical tips and advice from a panel of experts help parents talk to their kids about healthful living and plan nutritious
• Quick recipes for main dishes, sides, snacks, salads, and desserts use off-the-shelf ingredients
• Complete nutrition information including carbohydrate guidelines and techniques for managing diabetes
• Features recipes for favorite entrées, snacks, and goodies-all with the peace of mind in knowing nutritious meals are the delicious result
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The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking
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The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking Review
The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking Feature
- ISBN13: 9781552636299
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking Overview
What's the best way to stay healthy? Eat a diet that is low in saturated and trans fats, high in whole grains, fruit, and vegetables, and includes a variety of foods. But food also represents comfort, celebration, love, and sharing. And while we all want to have a healthy heart and a healthy life, most of all we still want to enjoy delicious food.
The New Lighthearted Cookbook features over 150 delicious recipes that have been retested for today's taste, and includes comprehensive nutritional analysis and the Diabetes Association's Food Choice Values. The Introduction sets out the latest information on the basics of healthy eating—for children, teens, adults, and seniors—and is an indispensable guide for new parents.
The Heart and Stroke Foundation's mission is to improve the health of North Americans by preventing and reducing disability and death, from heart disease and stroke, through research, health promotion, and advocacy. A portion of the proceeds from the sale of this book will go to support heart research.
The New Lighthearted Cookbook features over 150 delicious recipes that have been retested for today's taste, and includes comprehensive nutritional analysis and the Diabetes Association's Food Choice Values. The Introduction sets out the latest information on the basics of healthy eating—for children, teens, adults, and seniors—and is an indispensable guide for new parents.
The Heart and Stroke Foundation's mission is to improve the health of North Americans by preventing and reducing disability and death, from heart disease and stroke, through research, health promotion, and advocacy. A portion of the proceeds from the sale of this book will go to support heart research.
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Oldman's Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine's Usual Suspects
Wednesday, February 16, 2011
3:45 PM
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Oldman's Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine's Usual Suspects Review
Oldman's Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine's Usual Suspects Feature
- ISBN13: 9780393334845
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Oldman's Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine's Usual Suspects Overview
PBS wine guru Mark Oldman quenches the universal thirst for the affordable gems coveted by insiders.
Weary of buying the same old wines again and again? Wine personality Mark Oldman—known to millions of PBS viewers as a main judge on The Winemakers and winner of the Georges Duboeuf Wine Book of the Year Award—is here to rescue your taste buds with a groundbreaking guide to irresistible wines of moderate cost and maximum appeal. In his signature style that Bon Appétit calls "wine speak without the geek," Oldman uses insightful prose, hilarious anecdotes, and ingenious graphics to reveal the secret wines that everyone wishes they were drinking. Not only does he provide the inside scoop on each wine type's taste, cost, pronunciation, and food affinities, but he details the exclusive picks of more than 130 wine-passionate "Bravehearts," including Tom Colicchio, Guy Fieri, and Jodie Foster. Entertaining like no other, this is a guide for everyone who wants to drink like an insider without breaking the bank. Two-color throughout
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Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta
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Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta Review
Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta Feature
- ISBN13: 9781580088183
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta Overview
Welcome to Ethan Stowell’s New Italian Kitchen--not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet.
This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from“Wheat’s Highest Calling.”Up the ante witha stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions.
Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.
Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta Specifications
Fall into Cooking Featured Recipe from Ethan Stowell's New Italian Kitchen: Mob-Hit Squid
Mob-Hit Squid is one of my favorite recipes in the book, clean fresh flavors, not too challenging to prepare and easy to serve at a party. It’s not so much "new" Italian as it is classic Italian with a playful name to make sure you know that cooking is meant to be fun for all. --Ethan Stowell
Serves 4
Ingredients
1 cup Controne Beans (recipe following)
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more for rubbing
8 large squid, cleaned
1/2 pound Home-Cured Bacon (recipe following), diced
Kosher salt and freshly ground pepper
Preheat the grill on high.
Pulse the beans in a food processor into a rough purée, then place in a bowl with the parsley and the olive oil.
Cut the tentacles off the squid bodies in one piece, keeping the legs intact and creating a large opening at the bottom of each squid body. Grill, turning once, until the tentacles are just cooked through, about 2 minutes per side. Transfer to a cutting board and give the tentacles a rough chop. Add the grilled tentacles to the bowl with the bean purée.
Place the bacon in a sauté pan over medium to medium-low heat and cook for 4 to 6 minutes, or until the bacon slightly crisps and renders some of its fat. Drain the bacon and add to the rest of the ingredients. Mix gently but thoroughly with a rubber spatula. Season with salt and pepper.
To stuff the squid, you can use a pastry bag fitted with a large tip, a resealable bag with a corner cut off, or a small spoon. Fill the bodies loosely because the stuffing will expand during cooking. After filling, close the top of each squid by threading a toothpick through twice.
Rub each body with olive oil and season with salt and pepper. Grill the squid until the bodies are opaque and the filling is heated through, 6 to 8 minutes.
Controne Beans
1 cup controne beans
1 head garlic, halved horizontally
1 large carrot, peeled and halved
2 stalks celery
1 thick slice lemon
1 clove garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt
Put the beans, garlic head, carrot, and celery in a large pot over high heat and cover with 2 inches of water. Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour, or until tender. Remove the vegetables and strain the beans, then put into a serving bowl. While the beans are still warm, add the lemon slice, garlic clove, olive oil, and salt to taste. The beans will absorb the flavors and seasoning as they cool; they will be ready to serve after 10 minutes, but are equally good served at room temperature.
Note: To prepare the beans ahead of time, cook until tender, then cool in their cooking liquid in the refrigerator. Reheat in the liquid, then strain and proceed with the recipe.
Home-Cured Bacon
Makes a heck of a lot of great bacon
2 to 3 tablespoons ground Aleppo pepper, to taste
3 pounds kosher salt
1 teaspoon curing salt
1 pound granulated sugar
1 pound brown sugar
Rub the pork belly top and bottom with the Aleppo pepper. Combine the kosher salt, curing salt, granulated sugar, and brown sugar in a large, nonreactive container and bury the belly completely in the mixture. Cover and refrigerate for 2 days.
Remove the belly from the refrigerator and discard the cure. Rinse the remaining cure off the meat and pat it dry. Set the belly on a baking sheet and loosely cover. Allow to sit in the refrigerator another 2 days.
Using a conventional smoker, smoke the belly until the internal temperature reaches 145°F. Once the belly is smoked and cooled, cut into 4 sections. Wrap the sections well in plastic wrap and foil and store in the freezer until needed, up to 3 months.
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Old-Fashioned Recipe Book / From Our Family Collection
Tuesday, February 15, 2011
1:50 PM
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Old-Fashioned Recipe Book / From Our Family Collection Review
Old-Fashioned Recipe Book / From Our Family Collection Overview
An old-fashioned cookbook that reflects the diversity of our early American immigrants, who without the modern conveniences of super markets made basic foods like mayonnaise and candy from scratch.
This cookbook brings back the nostalgia of making ice cream from snow and the old fashioned taffy pull for making candy.
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The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)
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The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking) Review
The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking) Feature
- ISBN13: 9781593370428
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking) Overview
Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything® Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes.
From basic Indian flavors and spices to Indian cooking methods and meals, The Everything® Indian Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters.
Featuring delicious recipes for:
·Appetizers, such as Paneer Tikka
·Breads, such Simple Naan Bread
·Salads, such as Spicy Papaya Salad
·Curry dishes, such as Goat Chicken Curry
·Seafood dishes, such as Shrimp Koliwada
·Special vegetarian fare, such as Lentil and Rice Kedgee
·Chutneys, such as Mint Cilantro Chutney
·Desserts, such as Mango Mousse
Whether cooks want to prepare a meal for one—or a flavorful feast for company—The Everything® Indian Cookbook will have them serving up tasty Indian cuisine to tempt anyone!
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My First Baking Book: A Bialosky & Friends Book
Monday, February 14, 2011
12:15 PM
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My First Baking Book: A Bialosky & Friends Book Review
My First Baking Book: A Bialosky & Friends Book Overview
Here are 50 kid-tested recipes that are clearly written and easy to bake for children six and up. All are accompanied by gleefully drawn, step-by-step illustrations and liberally sprinkled with tidbits of food facts. Illustrations throughout, with 16 pages of full color.
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Pig: King of the Southern Table
Sunday, February 13, 2011
9:45 PM
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Pig: King of the Southern Table Review
Pig: King of the Southern Table Feature
- ISBN13: 9780470194010
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Pig: King of the Southern Table Overview
A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas
Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles.
A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal.
- Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads
- Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly
- Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout
- Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town & Country magazine for 27 years
Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.
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*** Product Information and Prices Stored: Feb 13, 2011 21:45:18
The Foxfire Book of Appalachian Cookery
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The Foxfire Book of Appalachian Cookery Review
The Foxfire Book of Appalachian Cookery Feature
- ISBN13: 9780807843956
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
The Foxfire Book of Appalachian Cookery Overview
More than simply a cookbook, The Foxfire Book of Appalachian Cookery combines unpretentious, delectable recipes with the wit and wisdom of those who have prepared and eaten such foods for generations. Drawn from the wealth of material gathered by Foxfire students, this engaging volume evokes the foodways of a southern Appalachian community.
Illustrated with photographs of the kitchens, people, and foods of Appalachia, this captivating collection contains more than 500 recipes. A sampling of favorites includes rhubarb cobbler, sassafras tea, fried quail, Brunswick stew, angel flake biscuits, seven-day cole slaw, and lime pickles. The book also explains traditional methods of preparing and preserving food, including directions for making homemade yeast, curing pork, 'gritting' corn, canning foods, cooking with a wood stove or fireplace, and preparing wild game.
Originally published in 1984, the cookbook earned high praise from both food editors and folklorists. It returns with its bounty of practical information and personal recollections as an outstanding record of a folk heritage.
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Lady Macdonald's Chocolate Book
Saturday, February 12, 2011
7:00 PM
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Lady Macdonald's Chocolate Book Review
Lady Macdonald's Chocolate Book Overview
This book features over 80 dessert recipes for chocolate lovers and pudding fans, from old fashioned, traditional family favourites to original ideas that make the most of new types of chocolate available to today's cook, such as white, plain, milk and chocolate mint chip. All types of chocolate puddings are included, from hot chocolate cheesecakes and souffles to cold mousses, meringues and gateaux, frozen ice creams and bombes. Lady Macdonald is also the author of "Seasonal Cooking from the Isle of Skye", "Delicious Fish" and "The Harrods Book of Entertaining".
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Cooking in a Can: More Campfire Recipes for Kids (Acitvities for Kids)
6:20 AM
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Cooking in a Can: More Campfire Recipes for Kids (Acitvities for Kids) Review
Cooking in a Can: More Campfire Recipes for Kids (Acitvities for Kids) Feature
- ISBN13: 9781586858148
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Cooking in a Can: More Campfire Recipes for Kids (Acitvities for Kids) Overview
Cooking in a Can is the perfect activity book for kids who love to camp and cook! The newest book in our successful children's activities series, Cooking in a Can follows Cooking on a Stick (now over 63,000 copies sold), and introduces dozens of techniques for cooking outside. Author Kate White shows kids the beauty of cooking over a campfire, with dozens of delicious and easy recipes like Hot Rock Chicken and Wilderness Wonder Chocolate Cake. From cooking in a can to cooking in a paper bag to cooking on a rock, this activity book produces scrumptious results that kids of all ages will enjoy.
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Cooking Light Cookbook 1989 (Cooking Light Annual Recipes)
Friday, February 11, 2011
6:05 PM
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Cooking Light Cookbook 1989 (Cooking Light Annual Recipes) Review
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Art of Romanian Cooking, The
5:25 AM
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Art of Romanian Cooking, The Review
Art of Romanian Cooking, The Feature
- ISBN13: 9781565549296
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Art of Romanian Cooking, The Overview
An excellent introduction to an inventive style of cooking, with over 200 recipes carefully explained for the home cook.
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The Big Cup: A Guide to New York's Coffee Culture
Thursday, February 10, 2011
3:55 PM
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The Big Cup: A Guide to New York's Coffee Culture Review
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Cooking Light Annual Recipes 2011: Every Recipe...A Year's Worth of Cooking Light Magazine
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Cooking Light Annual Recipes 2011: Every Recipe...A Year's Worth of Cooking Light Magazine Review
Cooking Light Annual Recipes 2011: Every Recipe...A Year's Worth of Cooking Light Magazine Feature
- ISBN13: 9780848733414
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Cooking Light Annual Recipes 2011: Every Recipe...A Year's Worth of Cooking Light Magazine Overview
All the appetizing and inspiring recipes from 2010 can be found in this all-new collection by the editors of Cooking Light. This volume is filled with more than 700 recipes to bring new dishes and flavor combinations to your table, as well as fresh takes on all-time favorites. Over 70 full-color photographs, fresh ingredients, quick tips, the latest cooking techniques, and information about innovative kitchen equipment make this your must-have resource for preparing healthy and flavorful food. More than 100 menus are included to help you plan for every occasion. From everyday dinners to weekend entertaining, Cooking Light helps you round out your favorite dishes with excellent recipe-pairing suggestions.
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The GREAT AMERICAN PIE BOOK: VOLUME III OF THE NEW AMERICAN CLASSIC SERIES (American Kitchen Classics)
Wednesday, February 9, 2011
2:05 PM
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The GREAT AMERICAN PIE BOOK: VOLUME III OF THE NEW AMERICAN CLASSIC SERIES (American Kitchen Classics) Review
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Cooking Danish: A Taste of Denmark
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Cooking Danish: A Taste of Denmark Review
Cooking Danish: A Taste of Denmark Overview
A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod. Full of beautiful photographs of finished dishes and many how-to pictures, this is also an art creation by Danish born executive chef Stig Hansen. A perfect companion in exploring Danish cuisine!
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The Book of Herbal Teas: A Guide to Gathering, Brewing, and Drinking
Tuesday, February 8, 2011
1:05 PM
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The Book of Herbal Teas: A Guide to Gathering, Brewing, and Drinking Review
The Book of Herbal Teas: A Guide to Gathering, Brewing, and Drinking Overview
Prized since ancient tims for their medicinal properties, herbal teas--mellow, flavorful, and aromatic--are enjoying a modern renaissance. This book profiles 40 popular herbs and spices used in making teas and includes complete instructions for growing, gathering, blending, and brewing them at home. 25 color photos.
The Book of Herbal Teas: A Guide to Gathering, Brewing, and Drinking Specifications
For The Book of Herbal Teas, the title tells all. It does not, however, convey the calm and engaging tone of this modest yet comprehensive and refreshingly illustrated volume. The heart of the book is a compendium of everything worth knowing about the 40 most common herbs and other plants used to make tea. Along with botanical and medicinal information, Sara Perry provides a treasure trove of cultural and historical background for each plant. The book provides guidance for growing your own herbs in the garden or indoors, for buying fresh herbs, and for wildcrafting. After explaining decoctions and infusions, Perry also suggests how to use herbs for decorative, cosmetic, and culinary purposes. Paired with a bouquet of herbs or boxes of herbal tea, this book makes an appealing gift.
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New York Cook Book (Cooking Across America)
Monday, February 7, 2011
10:45 PM
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New York Cook Book (Cooking Across America) Review
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Ayurvedic Cooking for Self Healing
10:40 AM
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Ayurvedic Cooking for Self Healing Review
Ayurvedic Cooking for Self Healing Overview
Ayurveda, the ancient healing art of India, teaches that food plays an essential part in one's health and sense of well-being. Here is an authentic guide of the Ayurvedic approach to food and tasty vegetarian cooking. The recipes are formulated using herbs and spices to help balance the constitution of each person. The effects of the foods on individual constitution is included with every recipe together with the medicinal properties of many of the foods.
This is a cookbook and much more. Included in this book are chapters on: the principles of Ayurveda and individual constitution; maintaining one's health, digestion and constitutional balance; the importance of proper food combining for optimal well-being; setting up an Ayurvedic kitchen and planning menus inclusive of every member of your family and more than 100 recipes of delicious Ayurvedic cuisine.
These important sections include even more benefits from Ayurveda: nearly 300 simple remedies for everything from the common cold and skin problems to stabilizing blood sugar in diabetics, all using familiar household herbs, fruits and vegetables! A chart for determining your individual constitution. Comprehensive food guidelines for basic constitutional types. A listing of the qualities of foods and their affects on the doshas.
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Complete Book of Oriental Cooking
Sunday, February 6, 2011
9:10 PM
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Complete Book of Oriental Cooking Review
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White House Cook Book (Cooking in America)
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White House Cook Book (Cooking in America) Review
White House Cook Book (Cooking in America) Overview
Incredibly popular and long-lasting, this has been one of the most enduring cookbooks in American history. The book was only loosely connected to the White House when it was first published in 1887. By this edition, 1899, "interesting information is given concerning the White House, how its hospitality is conducted, the menus served on special occasions, views of the interior, portraits of all the ladies of the White House, etc." The book has been republished, in whole or in part, numerous times throughout the 20th century. Containing not only recipes, but also information on carving, the management of State dinners, table etiquette, household management (including a list of the items needed to run a kitchen), and "health suggestions," this is a comprehensive collection of the menus and recipes of the American and White House kitchen.
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Barbecue, Biscuits, and Beans: Chuckwagon Cooking
Saturday, February 5, 2011
6:40 PM
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Barbecue, Biscuits, and Beans: Chuckwagon Cooking Review
Barbecue, Biscuits, and Beans: Chuckwagon Cooking Overview
The colors of a genuine cowboy's life are captured in over 200 photos amd authentic chuck wagon cooking and Southwestern cuisine.The authors share their favorite recipes and trail side The authors share, over 170 recipes and trailside cooking tips
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*** Product Information and Prices Stored: Feb 05, 2011 18:40:16
The Southern Cook Book of Fine Old Recipes (Classic Reprint)
6:10 AM
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The Southern Cook Book of Fine Old Recipes (Classic Reprint) Review
The Southern Cook Book of Fine Old Recipes (Classic Reprint) Overview
Introduction
"DEOPLE think of the Southland as the place where the sun shines brighter, the breezes arc gentler, the birds sing sweeter and the flowers are fairer. We, who have edited this cook book, which we hope you will find helpful, think of the Southland as the hearthstone of superb cooking. To attempt a Southern Cook Book in one small pamphlet was an ambitious undertaking. There were many fine recipes that should have been included but lack of space would not permit. It became the editors' problem to select as many, as varied and as useful a collection of recipes as it was possible to include in these few pages. Many fine dishes had to be omitted lo make way for better ones.
The natural, geographic and climatic advantages of the different sections of the sunny South have played an important part in Dixie cookery. The fertile fields, plentiful fruit trees and waterways have each contributed bountifully. Every part of the Southland is individual and distinctive in its cookery.
Table of Contents
INDEX; Page; APPETIZERS; Avocado Canapes 47; Cheese Appetizer for the Master's; Cocktail 47; Delicious Appetizer 4?; Papaya Canape 26; Papaya Cocktail 26; Pigs in Blankets 47; Shrimp Avocado Cocktail 47; Shrimp Paste 18; BEVERAGES; Egg Nog 48; Idle Hour Cocktail 48; Mint Julep 48; Mint Tea 21; Orange Julep 48; Planter's Punch 48; Spiced Cider 48; Syllabub, North Carolina 48; Tom and Jerry Southern Style 48; Zazarac Cocktail 48; BREAD AND BISCUITS; Batter Bread, Mulatto Style 33; Baking Powder Biscuits, Mammy's 33; Beaten Biscuits 33; Buttermilk Muffins 33; Cheese Biscuits 33; Corn Bread, Miss Lee's Southern 31; Corn Cakes, Richmond 31; Corn Meal Muffins 31; Corn Sticks 33; Crackling Bread 31; Pour o'clock Tea Scones 31; Good Morning Biscuits 33; Hot Bread, Sally Lunn 31; Nut Bread 43; Raisin Biscui
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