National and regional cuisine Books

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Book SynopsisLocated on Lombard Street in San Francisco''s Marina District, Lhasa Moon is one of the finest Tibetan restaurants in the West. A unique mix of Asian influences and Tibetan regional ones, its cuisine delights vegetarians and meat lovers alike. This cookbook of the restaurant''s most popular dishes includes recipes for soups, snacks and appetizers, the famous Tibetan momos, popular noodle dishes, tsampa and breads, sweets, and beverages. It also provides an excellent overview of the foods grown in Tibet with their special climate and regional variations; foreign influences; daily meals; the types of household kitchens; food served in monasteries; and food for Tibetan celebrations. A section on special ingredients and substitutions is also included.

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Book SynopsisFilled with more than 400 of the best recipes gathered from Amish cooks across the United States and Canada, Amish Community Cookbook will have you preparing delicious, down-to-earth dishes your family will request again and again. In this newly revised edition with all-new color photography, you'll find an endless array of appetizers, soups, salads, main dishes, casseroles, breads, and desserts that are easy to make and require only the simplest and freshest of ingredients. Everything you need is probably already in the pantry, growing in the backyard, or easily purchased at the local market. The Amish are known for their unique traditional foods recipes that reflect their German heritage and agricultural roots. One taste and you'll see why these recipes have been bringing families and communities together at the table for generations.

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Book SynopsisDaughter of Alzace Lewis Landry, founder of the restaurant that would develop into the famous Don's Seafood Restaurant chain, Mrs. Simms makes cooking Louisiana Cajun country dishes easy, fun, and best of all, delicious!

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Book SynopsisMuch of the folklore, proverbs, songs and legends of the Celtic nations revolve around this wonderful variety of food and drink. Drawn from the author's travels through Scotland, Ireland and Wales, the recipes presented in this text come with proverbs, songs and stories handed down from one generation to the next in the classic oral tradition of the Celts.

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Book SynopsisVegetarianism has become more popular in India, and this cookbook includes some of the regional specialities. The recipes cover beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal, breads and sweets. Also included is information on the essential spices in Indian cooking.

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Book SynopsisWhen Ella Szabó fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ella’s becoming the custodian of a collection of heirloom recipes that form the core of this book. You’ll learn from more than fifty recipes how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published before. Try your hand at delicate nut-flour tortes made from walnuts, almonds, and hazelnuts: Almond Meringue Torte with Coffee-Cream Filling, Walnut Wedding Torte with Hazelnut Filling, and Chocolate Roulade with Hazelnut Cream. Enjoy easy-to-make Hungarian Almond Biscotti, Orange Kugelhopf, and Cherry Sponge Cake. And delight in devouring Walnut-Apricot-Lemon Bars, traditional Hungarian Cheese Biscuits, and Beigli, a Hungarian pastry roll filled with walnuts or poppy seeds, always eaten at Christmas. You’ll also find a complete section on ingredients, equipment, and techniques, as well as several historical and contemporary photographs. And a bonus: most of the recipes for fine nut-flour tortes are naturally gluten-free.Trade Review“This is a delightful collection of rich Eastern European fancy cakes and pastries, so beloved of the coffeehouse culture of Budapest and Vienna. All the classics such as Esterhazy Torte, Linzer Torte, and Kugelhopf are here plus many others, some for the first time in English. Copious introductory material and the headnotes of the recipes are alive with Ms. Szabó’s reminiscences of life in old Budapest. This is a must for anyone who loves great cakes and pastries.” - Nick Malgieri, James Beard Award-winning author of How to Bake “This extraordinary collection of Hungarian tortes and homestyle dessert recipes will make you run to the kitchen to bake. The nut tortes - almond, walnut, hazelnut, pecan, macadamia nut - are astonishingly delicious, and the collection here is unique. The section on equipment and ingredients is masterful. Get your taste buds ready for a bunch of thrilling adventures.” - Greg Patent, author of Baking in America and A Baker’s Odyssey “My friend Ella Szabó’s life’s work was to share the unique canon of luscious Hungarian desserts with the world. In this book, she (and her daughter, Eve) bring her family’s heritage recipes to light, and the world is a better place for her efforts. Get ready to add some new favorites to your recipe box, direct from the authentic collection of this wonderful baker.” - Rick Rodgers, author of Kaffeehaus “Ella Szabó’s collection of recipes, and the stories accompanying them, is a treasure to read, and an important contribution to the canon of Hungarian cookbooks. Her story and the stories behind these recipes really transport the reader to the kitchens of the Hungary (and Central Europe) of many years ago. Her detailed explanations of the important baking techniques will go a long way to encouraging the reader to create these desserts at home.” - Carolyn Bánfalvi, tastehungary.com, Budapest “Ella Szabó is a true master of baking. This is a must-have cookbook for both baking enthusiasts and professionals alike - a magnificent showcase of traditional tortes, cookies, and the lost art of handwritten recipes to keep us all busy in the kitchen for a long time to come. Elegant Hungarian Tortes is a true work of art and glance into the love that Ella Szabó had for her craft.” - Chef Paul Kendeffy “There are no other books that have this wealth of Hungarian dessert recipes. The story behind the book is also unique and compelling. Herein are the original author’s priceless store of time-tested recipes, which might otherwise have been lost to the world. The background text is very readable and interesting, and the recipes are easy to follow.” - Edward Vajda, Professor of Linguistics, Western Washington State University

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Book SynopsisA historical cookbook with more than 300 recipes from a pioneer of Southern cuisine. In 1943, a young and determined Sema Wilkes took over a nondescript turn-of-the-century boardinghouse on a sun-dappled brick street in historic downtown Savannah. Her goal was modest: to make a living by offering comfortable lodging and Southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought Southern-food lovers from all over the world to her doorstep. With over 300 recipes, photos from the boardinghouse, and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and Southern cuisine, this rich volume is a tribute to a way of cooking—and eating—that must not be forgotten. Recipient of Southern Living's Reader's Choice Award 2000Winner of the 1999 James Beard “America's Regional Classics” Award      

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Book SynopsisIn this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today''s healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you''ll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads.         Awards2003 James Beard Award WinnerReviews“A stunning new cookbook.' —Accent West“[A] wonderful introduction to America''s oldest cuisine.”—Phoenix magazine “One of the most stunning books of the year.”—Austin American Statesman “Gorgeous . . . exceptional.”—New Age Retailer

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Book SynopsisFrom the enormously popular Berkeley cheese shop and bakery, a collection of 150 classic recipes along with a history of the store and a cheese primer, all accompanied by 50 photographs.The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends.-Alice Waters, from the ForewordWhen a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country''s most vibrant food neighborhoods, the epicenter of California''s culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store''s classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.

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Book SynopsisMaster bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart''s epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.

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Book SynopsisA full-color cookbook featuring 100 fish and seafood recipes as well as information about each variety of seafood from Hawaiian chef Roy Yamaguchi.Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy’s Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

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Book SynopsisWhen Dolores and Jack Cakebread bought their ranch in 1972, they didn't know a thing about growing grapes or making wine. As they began building their family business one bottle at a time, they focused on one simple philosophy—that food and wine should be enjoyed in the company of good friends. Today, Cakebread wines are enjoyed in fine restaurants around the world and Cakebread Cellars is a destination winery offering award-winning labels, a series of renowned culinary events, and welcome haven for friends new and old.In THE CAKEBREAD CELLARS NAPA VALLEY COOKBOOK, Dolores and Jack team with resident chef Brian Streeter to share more than 120 seasonal recipes and wine suggestions perfected in the Cakebread kitchen over the past 30 years. Using produce plucked from Dolores's garden and featuring fresh ingredients from Napa's artisan food purveyors, the Cakebreads share such seasonal masterpieces as Sea Scallops with Sweet Corn, Roasted Peppers, and Shiitake Mushrooms, and Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce.Woven throughout is the story of Dolores and Jack, who along with their three sons and three daughters-in-law, managed to turn an old cow pasture into one of Napa's premier wineries. Featuring Jack's archival winery photographs and contemporary location and food photography, THE CAKEBREAD CELLARS NAPA VALLEY COOKBOOK reflects the Cakebreads' devotion to each other, to the business, and to bringing folks together to celebrate every season's harvest.More than 120 recipes and wine pairings from one of Napa Valley's venerable wine families. Includes recipes created by renowned chefs such as Narsai David and Alan Wong during the Cakebread's annual culinary program, the American Harvest Workshop.With 18 full-color food shots, archival photographs of the winery's early days, and location photography spotlighting the picturesque Napa Valley.Reviews“A remarkable tale of a pioneering life in the California wine country; Jack and Dolores Cakebread's personalities really speak from the pages and Brian Streeter's delicious, sun-drenched recipes wrap the whole thing up into a totally tasty experience.” —Martha Holmberg, publisher, Fine Cooking magazine“The Cakebread family saga is deliciously and lovingly told in this creative book. Open a Cakebread wine, prepare one of Dolores's seasonal dishes and know that life is good.” —Mike and Mary Ann Cleary, cohosts, Food and Travel Radio“The American Harvest Workshop, created by Dolores and Jack Cakebread, is singular in bringing together American chefs in a convivial, relaxed environment to explore and exchange ideas. Chefs leave the Cakebreads inspired and energized by the process. I'm delighted to see it all brought together in this new book.” —Narsai M. David, food & wine editor, KCBS Radio

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Book SynopsisTHE NIMAN RANCH COOKBOOK traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing--but ultimately essential--way of living, eating, and doing business.  The complete story of America's premier meat brand, showcasing the company's unparalleled dedication to compassionate and responsible farming. According to ACNielsen, natural meat sales nearly doubled between 2002 and 2006 (to $681.3 million), making organic meat the fastest growing segment of the organic food business. Includes 40 recipes contributed by renowned chefs who champion Niman Ranch meats, including Frank Stitt, Mario Batali, and Suzanne Goin.

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Book SynopsisLegendary Recipes from Virginia's Queen of Pie  Mrs. Rowe, known fondly as the Pie Lady by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge--oh my!--plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth--and convince even city slickers to take the time to smell the Fresh Peach Pie.

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Book SynopsisAfter years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.

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Book SynopsisNew Englanders know their heirlooms—clocks, quilts, vegetables,and more. Now Yankee Magazine rediscovers and updates their most delectable classic recipes, like Chicken and Dumplings, Roquefort Biscuits, Red Flannel Hash, Corn Pudding, and Snow Cake, for today’s home cooks who appreciate a great heirloom when they see one. Starters and soups, sides and meats and fish, breads and desserts, and more have been retested and updated for today’s cooks and today’s palates. To enhance the fun, retro sidebars feature excerpts from the magazine dating back to the 1930s, and you’ll find the stories and histories behind many of the recipes as well. No publication better captures the essence of New England than Yankee Magazine. No book better captures the essential recipes of classic New England than Yankee’s Lost and Vintage Recipes. Yankee Magazine has covered the New England scene for decades. Yankee food editor Amy Traverso is also the author of Th e Apple Lover’s Cookbook.

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Book SynopsisLong before eating “farm to table” was de rigeur, New Mexico’s small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. The state’s traditional cuisine, a mixture of Indian, Spanish, and Mexican flavors, is unique. Now you can learn its secrets and make its signature dishes wherever you call home. Interspersed with recipes for preparing New Mexico’s distinctive bounty—its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles—are profiles of its best food producers and purveyors. Learn the foodways of family farms and ranches, mom-and-pop cafes, and spirited restaurants, and meet the people who love preparing and presenting this nourishing and delightful cuisine. The New Mexico Farm Table Cookbook passes on to home cooks everywhere the state’s most treasured recipes and techniques and its fresh takes on traditional ingredients; soon you’ll be making the best green chile cheeseburgers, sourdough biscuits, chile rellenos, empanadas, mole, and more with readily accessible ingredients and simple, clear directions. Bring some New Mexico enchantment to your kitchen!

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Book SynopsisGeorgia native Nicole Taylor spent her early twenties trying to distance herself from her southern cooking roots--a move "up" to Brooklyn gave her a fresh appreciation for the bread and biscuits, Classic Fried Chicken, Lemon Coconut Stack Cake, and other flavors of her childhood. The Up South Cookbook is a bridge to the past and a door to the future. The recipes in this deeply personal cookbook offer classic Southern favorites informed and updated by newly-discovered ingredients and different cultures. Here she gives us pimento cheese elevated with a dollop of creme fraiche, grits flavored with New York State Cheddar and blue cheese, and deviled eggs made with smoked trout from her favorite Jewish deli. Other favorites include Collard Greens Pesto and Pasta, Roasted Duck with Cheerwine Cherry Sauce, and Benne and Banana Sandwich Cookies. The recipes speak to a place "where a story is ready to be told and there is always sweet tea chilling." This promises to be a new Southern classic.Trade Review"Nicole Taylor brings her many talents--gifted home cook, adept interpreter of culture, and engaging storyteller--to this collection of delectable Southern recipes, re-imagined in Brooklyn, New York. " -- Bryant Terry, author of Afro-Vegan"Southern food is a packed pantry of stories, but luckily there is a new generation making sense of it like never before. Nicole Taylor has penned a beautiful ode to the land I call home. " -- Hugh Acheson, award-winning chef and cookbook author"In this book, Nicole Taylor captures the generosity of Southern cooking. Her recipes are inviting and substantial, and they offer up a heaping serving of Southern hospitality no matter where you live. " -- John Becker and Megan Scott, authors of Joy of Cooking"Nicole Taylor's take on Southern favorites is creative, fresh, and alive with flavor. She's also a delightful storyteller, and it is such a treat to be invited into her warm and welcoming Up South home. " -- Lisa Fain, author of The Homesick Texan's Family Table"I love Nicole Taylor, and I love The Up South Cookbook. This lyrical, thoughtful, delectable cookbook both records and updates the nourishing traditions of an upbringing where there was always a feast or Sunday dinner to feed aplenty. " -- Ronni Lundy, author of Sorghum's Savor

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Book SynopsisAbraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as what type of barbecue could be served to thousands at political rallies when paper plates and napkins didn't exist, and what gingerbread recipe could have been Lincoln's childhood favorite when few families owned cookie cutters and he could carry the cookies in his pocket. Through Eighmey's eyes and culinary research and experiments--including sleuthing for Lincoln's grocery bills in Springfield ledgers and turning a backyard grill into a cast-iron stove--the foods that Lincoln enjoyed, cooked, or served are translated into modern recipes so that authentic meals and foods of 1820-1865 are possible for home cooks. Feel free to pull up a chair to Lincoln's table.

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Book SynopsisIn New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

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Book SynopsisA collection of appetizers from the world's favorite city for food. This gift cookbook is a compilation of favorite hors d'oeuvres from renowned New Orleans restaurants and chefs. Beautiful photographs accompanied by musings run concurrent with recipes from some of New Orleans' finest restaurants and most-skilled chefs. Classic recipes such as Antoine's Crabmeat Imperial, Cochon's Watermelon Rind Pickles, and Restaurant Cuve's Shrimp Remoulade Napoleon accompany some new favorites such as Dickie Brennan's Bourbon House Oyster Shooters and Restaurant August's Honey Island Chanterelle Tart.

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Book SynopsisThe American South is famous the world over for its hospitality and nothing represents the region's famous charm and inviting atmosphere more than the deliciously decadent deserts. This book presents readers with a collection of some of the best dessert recipes including: traditional English and French Colonial creations.

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Book SynopsisA guide to the unique tastes of New Orleans' world-renowned gumbos and soups. GOURMET MAGAZINE'S FEBRUARY 2009 COOKBOOK CLUB SELECTION. FEATURED ALTERNATE FOR THE GOOD COOK BOOK CLUB. Award-winning culinary enthusiast Kit Wohl continues her celebration of New Orleans style and taste with dozens of signature gumbo and soup recipes. From Arnaud's Oysters Stewed in Cream to Chef John Folse's Smoked Wood Duck and Andouille Gumbo, Wohl collects the secrets from the Crescent City's most famous restaurants and chefs, including Leah Chase, John Besh, and Kevin Vizard. From fish to fowl and broths to bisques, each recipe is accompanied by a New Orleans anecdote, a touch of history, and gorgeous photography.

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Book SynopsisThis gorgeous cookbook offers more than forty recipes from famous Savannah restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and the taste buds.

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Book SynopsisEasy to cook, easy to eat-that is Justin Wilson's philosophy in this collection of more than 165 delicious recipes that are a snap to make. You don't have to look any farther than your supermarket for the makings of a great meal, no matter what you've got a hankering for. Good living is about good eating with friends and family, and this cookbook makes it a whole lot easier. Easy is a way of life in Louisiana and cooking is no exception. Justin Wilson adds Cajun wit to every chapter, from breakfast to dessert. Trouble-free recipes such as Crawfish Mashed Potato Casserole, Turtle Stew, and Peanut Butter-Blueberry Cobbler provide a delicious excuse for anyone to try the laid-back way of cooking.

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Book SynopsisMartha Giddens Nesbit provides a contemporary take on Savannah food and parties with a casual appeal. Photographed in and around beautiful historic and modern homes in the city and at Tybee Beach, these great party dishes enhance traditional and fun Savannah celebrations. Chapters include a birthday dinner, christening party, oyster roast, Christmas dinner, and more.

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