National and regional cuisine Books
The University Press of Kentucky Burgoo Barbecue and Bourbon
Book SynopsisAn entertaining cookbook filled with fascinating tidbits and innovative recipes for the modern cook.Table of ContentsIntroduction The Woman's Director and Women's Friendships Collaboration and Chastisement Tone, Genre, and the Actor's Director Masculinity and the Man Who Drinks Edelkayt The Theatricality of Gender and Drag Performance Queer Musical Excess Race, Nation, and Gendered Noir Anxiety Ethnic Assimilation and 1950s Hollywood Conclusion
£17.10
The University Press of Kentucky Flavors from Home Refugees in Kentucky Share
Book Synopsis
£25.65
The University Press of Kentucky Out of Kentucky Kitchens
Book SynopsisDown-home Southern cooking is as much a part of Kentucky's heritage as fine horses or bourbon whiskey. Louisville's own Marion Flexner gathers Kentucky's best cuisine in Out of Kentucky Kitchens. Colorful anecdotes, spanning 100 years of famous Kentuckians, the best hostesses, and cooks, bring this collection of the best Kentucky fare to life.Trade Review"Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history. It was perhaps the first comprehensive postwar volume of Southern recipes, and it effectively combined scores of traditional Kentucky and all-Southern dishes (cornbreads, gumbos, burgoos, green beans with ham hock, pecan pie, country ham) with a multitude of imports and creations - from cheese fondue and caramel orange custard to shish kebob and chicken cacciatore. In spite of fast foods, so-called health foods, and other contrivances of the modern world, there's really nothing like the satisfying and delicious wonders of genuine Southern cooking." - John Egerton, author of Southern Food: At Home, on the Road, in History "Nobody knows Kentucky cooking better than Marion Flexner, who pioneered the field with this wonderful cookbook. Here is the true flavor of Kentucky gathered from every part of the state and set forth in all its variety from 'sippages' to nuts. The instructions are clear as a limestone spring, the book is a joy to cook from, and the food will warm your heart." - Charles Patteson, author of Charles Patteson's Kentucky Cooking"
£20.42
University Press of Kentucky Foraging Kentucky
Book Synopsis
£34.20
Ohio State University Press Centennial Buckeye Cook Book
Book Synopsis
£73.18
MP - University Of Minnesota Press The Northern Heartland Kitchen
Book SynopsisMore than two hundred recipes to satisfy seasonal appetitesTrade Review"With this book Beth Dooley has squelched that old, out-of-touch snobbery that claimed, ‘There's no Food there.’ Food is alive and thriving here in the upper Midwest in more ways than most of us can count, and Beth has captured it all on these pages. So if you want to revel in the seasons and in the ingenuity and brilliance of local artisanship, sit back and start reading—then head for the kitchen." —Lynne Rossetto Kasper, host of public radio's national food show The Splendid Table® from American Public Media"The Northern Heartland Kitchen is a truly impressive book—thorough, smart, and enticing on so many levels. Beth Dooley has convinced me that there is indeed a delicious regional cuisine in the Northern Heartland, one informed by those farmers and crafters who fuel the new culinary world everywhere." —Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers’ Markets"Beth Dooley just the wrote the book I wish I had written. The Northern Heartland Kitchen is more than just a cookbook. It is a food literacy manual that guides the reader through the diversity of the seasons with well chosen and easy to follow recipes that draw on the very best our region has to offer. While doing so, she also educates us in many of today’s most vital issues as they relate to food, nutrition, the environment, the economy and our future as omnivores in a shrinking world dominated by industrial agriculture. This book doesn’t just reflect the deep seated pride of place that all of us in the Northern Heartland feel; it revels in it." —Lenny Russo, Executive Chef, HeartlandTable of ContentsContentsIntroduction: Seasonal AppetitesTen Good Reasons to Eat Seasonal and LocalThe Local KitchenBuying a Piece of the Farm: Community Supported AgricultureAutumnFive Fall Dishes in Five Minutes or LessRoast Mushroom, Red Pepper, and Sage PizzaSmoked Trout, Apple, and Fennel Salad in Cider VinaigretteSmoked Fish on the North ShoreFresh Chestnut SoupAmerican ChestnutsWild Rice and Wild Mushroom SoupChanterellesCurried Vegetable SoupAsian Chicken Noodle SoupSimple Chicken StockGinger Squash and Apple SoupUniversity of Minnesota ApplesProsciutto-Wrapped Tilapia with SageFarm-Raised FishBeer-Braised Pork Chops with PearsSeasonal BeersVenison Medallions with Juniper and GinHanger Steak with Fresh Horseradish SauceSure Fire Roast DuckAu Bon Canard, Caledonia, MinnesotaDuck ConfitPheasant with Hard Cider, Apples, and ChestnutsRabbit with Pancetta and FennelQuick Roast Herb ChickenThanksgiving Bird—Fast!Turkey TalkTurkey or Chicken Pot Pie with Cheddar Chive Cobbler CrustHarvest Stuffed SquashPicking PumpkinsHeartland Polenta with Mushroom RagoutHeartland PolentaBarley Pilaf with Chickpeas and Autumn VegetablesNew Grain ExchangeSpicy Savoy ColeslawSilky ChardNo Fail KaleHorseradish and Honey-Glazed Root VegetablesCaramelized Brussels Sprouts Roast Broccoli or Cauliflower with Garlic and Hot PepperThanksgiving Mashed PotatoesWild Rice Cranberry PilafWild RiceBasic Sage StuffingSavory Cranberry CompoteOven-Dried PearsScandinavian Brown Beans with a KickCranberry SorbetRuby Fields: The Cranberry HarvestHoney Pumpkin Ginger PieHoney, Oh HoneyAutumn Squash or Pumpkin Bars with Cranberry GlazeOatmeal Chocolate Chip and Craisin CookiesMom’s Fall Fruit CrispApplesauce and Apple Butter, Savory and SweetUpsetting the Apple CartRich Applesauce CakeCranberry CordialAutumn’s Bounty: Harvest MealsWinterFive Winter Dishes in Five Minutes or LessRoast Root Salad with Honey Mustard VinaigrettePotato, Prosciutto, and Rosemary PizzaProsciutto AmericanoCarrot¬ Cashew BisqueSweetest CarrotsSquash Soup with Thai SpicesCaramelized Onion Soup Hungarian Steak and Mushroom SoupClassic Beef StockWinter Vegetable TagineSquash Lasagna with Walnuts and KaleSpicy Bean and Hominy StewHeartland Dried Beans and Native Harvest HominyCornmeal-Dusted PanfishCarnitasHello, Goat!Sausage with Apples and OnionsChicken Braised with Mexican SpicesThe New BreedBison Steaks with Blue Cheese ButterWild Idea BuffaloHeartland BluesOxtails with Stout and OnionsBraising—A Key Technique for WinterLamb Shanks with Garlic and RosemaryPorketta with Oregano and FennelMarinated Beef Pot Roast We Don’t Farm with Headlights
£22.79
MP - University Of Minnesota Press The Birchwood Cafe Cookbook Good Real Food
Book SynopsisTrade Review "If you have ever wondered what it would be like to have Birchwood Cafe's delectable 'good real food' at home, the answer is here in this book. It will rejuvenate our commitment to healthier cooking with the best of Minnesota!"—Lucia Watson "Birchwood is more than a cafe—it is a community. For close to seventy-five years this little corner has become a vibrant gathering place where neighbors, farmers, families, and friends come together around food. The stories, recipes, and the people who make it all happen are embodied in this beautiful book, bringing the Birchwood experience into our homes and kitchens and onto our tables."—Michael Ableman, farmer and author of From the Good Earth, On Good Land, and Fields of Plenty* "Fresh organic food with purpose and right tribe; the Birchwood Cafe is the Blue Zone of Minneapolis! This gracious and simple cafe has a big presence in our lives—Marshall’s tasty food and Tracy’s social activism have led the way for many healthy and sustainable initiatives and have us all thinking about where our food comes from. Now, you can bring this delicious, conscious, and healthful way of life into your own kitchen."—Dan Buettner, National Geographic Fellow and New York Times best-selling author of Blue Zones Solution: Eating and Living Like the World’s Healthiest People "I had no problem slotting the recipes into our lives. These were all foods that we wanted to eat together, as a family, after a busy day. They "—Heavy Table"Clear and concise recipes for fresh and healthy foods paired with profiles of the farmers Paulsen and Singleton make this a great gift for the healthy eater or vegetarian."—St. Paul Pioneer Press"Locavores will love The Birchwood Cafe Cookbook. . . The seasonal chapters of this new tome show home cooks how to use the freshest ingredients in their cooking."—Minnesota Monthly"This is truly a cookbook for all seasons, including ones you didn’t even know we had."—City PagesTable of ContentsContentsIntroduction: An Invitation to Cook from Birchwood Cafe Owner Tracy SingletonChef Marshall PaulsenUsing This CookbookA Note about Our IngredientsSpring Herby Radmann, Bullfrog Fish Farm, Menomonie, WisconsinGail and Maurice Smith, DragSmith Farm, Barron, WisconsinAsparagus, Cheddar, and Quinoa Savory Waffle (GF)Spring Egg Scramble (GF)Smoked Trout QuicheBasic Pastry CrustCarrot Ginger Soup (V) (GF)Potato Beet Salad (V) (GF)Pesto Perfect!Sundried Tomato Pesto (GF)Arugula Basil Pesto (GF)Cilantro Cashew Pesto (V) (GF)Mint Jalapeño Pesto (GF)Watercress Mint Chermoula (Moroccan Pesto) (V) (GF)Spring Vegetable PizzaMarinated White BeansWhite Bean SpreadTurkey Salad with Avocado Puree (GF)Millet Crusted Trout (GF)Red Pepper Chickpea Puree (GF)Rhubarb Pecan Bars Rhubarb Brown Sugar SconesSummerGreg and Mary Reynolds, Riverbend Farm, Delano, MinnesotaSteven Read and Jodi Ohlsen Read, Shepherd’s Way Cheese, Nerstrand, MinnesotaEgg and Bacon SandwichVive La France French Toast with Macerated Berries and Honey Roasted AlmondsChilled Sweet Pea and Mint Soup (V) (GF)Strawberry Salad with Garlic Chèvre Mousse (GF)Honey Roasted Almonds (V) (GF)Tour de France Turkey BurgerRed Grape Rosemary SalsaBlue Cheese Walnut SpreadRoasted Scape MayoSesame Green Bean and Quinoa Salad (V) (GF)Summer Vegetable FlatbreadGrilled Pork Chop with Polenta (GF)Strawberry and Rhubarb Cornmeal CobblerChocolate Crinkle CookiesScorchTim Fischer, Fischer Family Farms Pork, Waseca, MinnesotaKonstantin Berkovski, Minneapolis, MinnesotaSweet Corn Chipotle Coulis (GF)Sweet Corn Wheat Berry Savory WaffleStone Fruit Salsa (V) (GF)Breakfast Black Beans and Rice with Avocado Puree (GF)Cucumber Basil Gazpacho (V) (GF)Heirloom Tomato Plate (GF)Sweet Corn Chèvre Mousse (GF)Spicy Peanut Penne Salad (V)Three Bean Salad with Horseradish Vinaigrette (V) (GF)Veggie Baba Ganoush Pizza (V)Black Bean Quinoa Burger (V) (GF)Avocado Chèvre Mousse (GF)Heirloom Tomato Sweet Corn BLTSweet Corn Risotto (GF)Grilled Corn with Crème Fraiche (GF)Seed Crackers (V)Vegan Stone Fruit Maple Quinoa Crisp (V) (GF)Vegan Blueberry Muffins (V)AutumnPeterson’s Limousin Beef, Osceola, WisconsinJack Hedin, Featherstone Farm, Rushford, MinnesotaCinnamon Apple Farro PancakesSeasoned Butter (GF)Apple Cinnamon ButterRadish ButterCilantro ButterLemon Pepita ButterMint Honey ButterAutumn Vegetable QuicheChicken Spaetzle SoupMaple Squash Soup (V) (GF)Apple and Alemar Salad with Cranberry Vinaigrette (GF)Cherry Hazelnut Turkey Salad (GF)Limousin Beef Brisket with Maple Squash Mash and Aronia Berry Coulis (GF)Braised Beef PizzaLimousin Beef Sandwich with Roasted Pear MayoApple Walnut SconesCaramelitasDuskJim Riddle, Blue Fruit Farm, Winona, MinnesotaJohn Peterson, Ferndale Market, Cannon Falls, MinnesotaBacon Blueberry Black Currant Oatmeal (GF)Squash Parsnip Tofu Scramble (V) (GF)Chili Bean Chili! (V) (GF)Spicy Tofu and Quinoa Salad (V) (GF)Beet Chèvre Terrine (GF)Chicken Confit (GF)Chicken Confit Mushroom PizzaCranberry Gastrique (V) (GF)Parsnip Pear Sandwich (V)Birchwood Burger with Mushroom DuxelleChicken MarsalaLemon Hazelnut Sea Salt CookiesSweet Potato Pie w
£22.79
The University of Alabama Press The Story of Alabama in Fourteen Foods
Book SynopsisExplores well-known Alabama food traditions to reveal salient histories of the state in a new way. Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state.Trade ReviewThrough the lens of food, The Story of Alabama in Fourteen Foods explores in vivid detail cultural groups across the state, revealing not only recipes for traditional dishes but also for survival and success during difficult times. Readers who already know Alabama history well will find this approach interesting and refreshing."" - Joyce H. Cauthen, author of Out of Whole Cloth: The Life of Bettye Kimbrell and With Fiddle and Well-Rosined Bow: A History of Old-Time Fiddling in Alabama""Offers a compelling, rich journey through the state's history and an unusual approach to our understanding of the past. It will make a wonderful contribution to culinary history and the history of Alabama." - Susan Tucker, author of City of Remembering: A History of Genealogy in New Orleans and editor of New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesTable of Contents List of Recipes Acknowledgments Introduction Chapter 1. Roasted Corn: The Creek Nation in Alabama Chapter 2. Gumbo: Africans and Creoles on the Gulf Coast Chapter 3. Chicken Stew: Frontier Life in the Tennessee Valley Chapter 4. Fried Green Tomatoes: Emblem of the Alabama Rural Table Chapter 5. Lane Cake: Alabama Women in the Progressive Era Chapter 6. Banana Pudding: The Banana Docks at the Port of Mobile Chapter 7. Fried Chicken: Decoration Day on Sand Mountain Chapter 8. Boiled Peanuts: George Washington Carver, the Wiregrass, and Macon County Farmers Chapter 9. Wild Turkey: Hunting and Wildlife Conservation in Alabama Chapter 10. Sweet Tea: Birmingham in the Great Depression and the Great War Chapter 11. Sweet Potato Pie: Civil Rights and Soul Food in Montgomery Chapter 12. Barbecue: Black History in the Black Belt Chapter 13. MoonPies: Mardi Gras in Mobile Chapter 14. Shrimp: Seafood in Bayou La Batre Notes Suggestions for Further Reading References Index
£32.25
The University of Alabama Press Man Food Recipes from the Iron Trade
Book SynopsisA historic cookbook of hunting, camping, and grilling recipes - all related to iron and foundry work.
£12.30
Herald Press (VA) Extending the Table Recipes and Stories from
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£22.49
Herald Press (VA) Mennonite Community Cookbook Favorite Family
Book Synopsis
£26.09
Rizzoli International Publications Julia Reeds New Orleans
Book SynopsisConsummate hostess and lifestyle expert Julia Reed shares her favorite New Orleans recipes and ways to create parties that exude this city's famously warm hospitality.This follow-up to Julia's bestseller Julia Reed's South showcases her entertaining know-how and that of her noted chef friends--and her love of New Orleans. Held in a variety of venues, from courtyards to gracious interior spaces, the gatherings' menus include such dishes as grillades, grits, and seafood gumbo, and cocktails ranging from the traditional Sazerac to a Satsuma Margarita. Featured are an elegant holiday dinner, a crawfish boil, and a lunch under the live oaks. All are presented in luscious photographs and include tips on setting tables, arranging flowers, and crafting playlists to create a festive mood.Julia's introduction traces the evolution of New Orleans cuisine, from its Creole beginnings to the culinary contributions of other ethnic groups. Sidebars cover iconic watering hoTrade Review"Combining the author’s consummate style of entertaining with the input of admired chefs and the influence of the city itself creates a book that is one mouth-watering, stylish affair." — DOWNTOWN MAGAZINE
£33.25
Rizzoli International Publications Made in Mexico Cookbook Classic and Contemporary
Book SynopsisInspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown.Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations.Transportive photography from the streets, squares, markets, fondas, and restaurants of Mexico City complements beautifully plated dishes and an alfresco backyard dinner. Each recipe is inspirTrade Review"Made in Mexico: The Cookbook is such an exciting book! Danny Mena first takes readers to a whole host of Mexico City's most mouth-watering, iconic spots (yes, use it as the guide for your next trip), then shares recipes for his versions of their specialties—versions perfected during his many years as chef of New York's Hecho en Dumbo and other acclaimed spots. I love how deeply rooted this book is in real Mexico City, how it makes me want to get on a plane—or go into the kitchen and get busy—so that I can experience once again those electric flavors unique to my favorite city in the world." —Rick Bayless, James Beard Award-winning author, host of Mexico—One Plate at at Time, and chef of Chicago's Frontera Grill and other restaurants"Chef Mena's guide to Mexico City's dining and coking scene is an exhilarating journey into the authenticity of Mexico's best recipes and restaurants. As a Mexico City native, I admire and respect Chef Mena's honesty and passion for real Mexican cuisine. Readers can look forward to an in-depth culinary adventure into how locals eat and drink in Mexico City—and the best places to visit! ¡Salud y buen provecho!" —Richard Sandoval, chef, founder, and CEO of Richard Sandoval Hospitality"MADE IN MEXICO: THE COOKBOOK, Classic and Contemporary Recipes from Mexico City, Rizzoli, by Danny Mena and Nils Bernstein is a delicious love letter to Mexico City’s exuberant dining scene, a treasure trove of recipes and restaurants, an in-depth culinary adventure into the authentic fondas, loncherias, taco stands and world class fine dining establishments that makes this vibrant capital such an exciting food destination. Dazzling photography by Aaron Adler and Brent Herrig burst with creativity and innovation just like this regional cuisine." —ENTREE TRAVEL NEWSLETTER "Danny Mena of New York's (now closed) Hecho En Dumbo and La Loncheria gives us Made In Mexico: part cookbook, part travel guide. Mena visits his favorite restaurants around Mexico City and then recreates their specialties with his own twist. Many recipes use less than five ingredients, and even more build on others in the book—which means preparing a Mexican feast for a crowd is a no brainer." —EPICURIOUS.COM "This is not your typical Mexican cookbook full of tacos and tamales. It bursts at the seams with a plethora of traditional and contemporary Mexican recipes derived from the heart of Mexico, in the country's capital. Recipe introductions refer to the actual Mexico City restaurants from which they originate." —MISSION: FOOD.COM "This is a great way to see Mexican food through the eyes of someone excited to show the best his hometown has to offer. Even in seemingly familiar categories such as tacos, Mena advocates for versions that don’t commonly turn up elsewhere, such as a charcoal-grilled short rib taco." —KITCHEN ARTS AND LETTERS
£25.50
Rizzoli The Ladies Village Improvement Society Cookbook Eating and Entertaining in East Hampton
Book SynopsisA delicious melding of traditional taste with the flavors of the Hamptons, this cookbook offers 100 recipes for entertaining as well as for everyday meals.Gifted with waters brimming with local fish and with farmland that produces a bounty of fruit and vegetables, the Hamptons have long been a destination for food lovers. Now, one of the most historic organizations on the island pairs with legendary food writer Florence Fabricant to capture the local color through a collection of recipes from members of the Ladies' Village Improvement Society, renowned chefs and celebrities who live or vacation in East Hampton (including Martha Stewart, Ina Garten, Hilaria Baldwin, Alex Guarnaschelli, and Eli Zabar), and favorite local figures like farmers and vintners.Organized into twenty menus, including Dinner After the Movies, Autumn Catch, and Lunch by the Pool, the recipes encompass the uniquely broad range of gatherings, from special-occasion celebrations to casual familyTrade Review"...The Ladies’ Village Improvement Society Cookbook: Eating and Entertaining in East Hampton gathers a carefully curated selection of 21 menus with more than 100 recipes from LVIS members, notable chefs and a few celebrity friends—all meeting Fabricant’s well-honed set of standards. The result is a hefty, 250-page tome filled with fabulous photos by Doug Young (as well as vintage images), history and lore from professional editor, ghostwriter and LVIS member Bess Rattray, and a foreword by Martha Stewart." —DAN'S PAPER "This edition is a lavish 256-page book, illustrated with more than 200 photos by Doug Young. It features more than 100 recipes for food and drink, grouped into 20 menus, with directions on how to splendify everything from everyday meals to poolside lunches. In addition, there are strawberry-and tomato-themed celebrations to feature items from the East End’s famed local produce." —THE INDEPENDENT"Written with a similar spirit to a Junior League cookbook, albeit one with a Northern twist and some celebrity cameos, The Ladies’ Village Improvement Society Cookbook (Rizzoli; $45) marks the 125th anniversary of the well-known beach town’s nonprofit with a collection of its members’ recipes including some from Martha Stewart and Ina Garten." —ATLANTA HOMES & LIFESTYLES "If the outside world’s impression of East Hampton is that of buxom and pale hydrangea Macrophylla bowing to the ocean breeze, tables laden all’aperto with crisp blue linens and shiny white Apilco porcelain, wealth and celebrities, country clubs and fabulous restaurants, well, then, this glossy quasquicentennial “The Ladies Village Improvement Society Cookbook” will firmly cement that impression." —EAST HAMPTON STAR
£33.25
Rizzoli Modern Kosher Global Flavors New Traditions
Book SynopsisThis dynamic, inspiring set of recipes includes Asian, Indian, Latin, European, and Israeli influences, fresh ingredients, and modern techniques to present a bright, elevated vision of everyday kosher cooking.Taking a food-forward, modern approach to the laws of kashrut, 100 original recipes showcase the breadth of flavors, textures, ingredients, and techniques available while keeping kosher.Modern Kosher presents culturally Jewish recipes from Ashkenazi, Sephardic, and contemporary Israeli traditions; dishes from Latin, Asian, and other international cuisines for the kosher table; and highly practical pantry recipes, including stocks, sauces, oils, and pickles, plus the ultimate recipes for schmaltz and gribenes to enhance the reader's everyday cooking. Vegans, vegetarians, and gluten-free cooks will all find recipes to share. Whether planning a family holiday or a weeknight dinner with friends, Modern Kosher is elevated comfort food of the most de
£28.50
Oxmoor House, Incorporated Southern Living Off the Eaten Path
Book Synopsis
£20.69
Time Inc. Books Lodge Cast Iron Nation Great American Cooking
Book SynopsisCast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: it's inexpensive, long lasting, eco-friendly, sustainable, versatile, and healthy! It's no longer just for the camper or cowboytoday, it's a staple piece of cookware in any kitchen helmed by a cook who loves good food.Focused on American regional cuisine, Lodge Cast Iron Nation packed with a diverse array of recipeseverything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron's popularity, showcasing exciting new flavor combinations from popular chefs and highlighting the cookware's relevance for today's cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices. Packed with classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven-this cookbook proves that cast i
£20.85
Oxmoor House, Incorporated Southern Living Whats for Supper 5Ingredient
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£18.89
Oxmoor House, Incorporated Southern Living Bourbon Bacon The Ultimate Guide
Book Synopsis
£20.85
Oxmoor House, Incorporated Southern Living Off the Eaten Path On the Road
Book Synopsis
£21.59
Oxmoor House, Incorporated United Tastes of Texas
Book Synopsis
£24.69
Oxmoor House, Incorporated The Southern Vegetable Book
Book Synopsis
£23.70
Oxmoor House, Incorporated Amazing Recipe Makeovers
Book Synopsis
£20.69
Oxmoor House, Incorporated What Can I Bring Southern Food for Any Occasion
Book Synopsis
£26.34
Oxmoor House, Incorporated QuickFix Dinners 100 Simple Recipes Ready in 10
Book Synopsis
£18.89
Oxmoor House, Incorporated Sunday Suppers
Book Synopsis
£26.09
Oxmoor House, Incorporated Christmas with Southern Living 2018
Book Synopsis
£24.26
Oxmoor House, Incorporated United Tastes of the South Southern Living
Book Synopsis
£29.69
Oxmoor House, Incorporated The Southern Living Party Cookbook
Book Synopsis
£29.40
Oxmoor House, Incorporated Southern Living 2018 Annual Recipes
Book Synopsis
£27.86
Time Inc. Books Martinas Kitchen Mix
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£27.89
Time Inc. Books Breakfast
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£22.09
Y Lolfa Celtic Cookbook Traditional Recipes from the Six
Book SynopsisA revised edition of a popular collection of Celtic recipes comprising over 120 diverse recipes for savoury and sweet dishes together with drinks.
£9.65
O'Brien Press Ltd Best of Irish Soups
Book Synopsis
£10.89
Wisconsin Historical Society Press Apple Betty Sloppy Joe
Book Synopsis
£17.06
Wisconsin Historical Society Press Gudruns Kitchen Recipes from a Norwegian Family
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£20.66
Wisconsin Historical Society Press Life in a Northern Town Cooking Eating and Other
Book Synopsis
£25.46
Texas Christian University Press,U.S. Eats
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£20.03
HarperCollins Publishers Inc The Book Of Yogurt
Book SynopsisThe internationally acclaimed The Book of Yogurt offers more than 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations.
£15.70
WW Norton & Co The Great Country Inns of America Cookbook
Book SynopsisA combination cookbook and food-lover's guide to the finest inns in the country.
£19.91
Workman Publishing Salsas Storey Country Wisdom Bulletin A176
a huge range and FREE tracked UK delivery on ALL orders.
£7.43
Pelican Publishing Co Mandys Favorite Louisiana Recipes
Book SynopsisThis volume features more than 300 authentic recipes straight from the kitchens of Creole Louisiana.
£9.36
Pelican Publishing Co Cocina Criolla
Book Synopsis'The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking.'-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria prctica y til y por la forma detallada y caracterstica de sus rectas es, de por s, nico en su clase.Cocina Crioll
£22.94
Pelican Publishing Co Justin Wilson Gourmet and Gourmand Cookbook The
Book SynopsisIncluded are many of the recipes demonstrated on Justin Wilson's Louisiana Cookin', seen on PBS. A sprinkling of the distinctive Justin Wilson humor and color photographs featuring Justin displaying his skills in the kitchen and entertaining his friends capture the earthy joie de vivre that followed Justin everywhere.
£20.69
Museum of New Mexico Press Filipino Cuisine Recipes from the Islands
Book SynopsisA comprehensive presentation is given of all the regional styles of cooking from the island nation of the Philippines. All of the cultural influences that make up this country are presented in the cooking, including Asian, Spanish, Muslim, Portuguese, Mexican, and, of course, Filipino.
£26.34
Museum of New Mexico Press Southwest Flavor Adela Amadors Tales from the
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£13.49
Museum of New Mexico Press Best Recipes from New Mexicos BBs
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£16.19
Donning Company Publishers The Great Chicago Melting Pot Cookbook
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£11.39
