New York is America's kitchen: a mecca for food from around the country and the world. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 400 recipes and 500 photos that celebrate one thing--a passion for food and eating. Partial royalties earned go to the Citymeals-on-Wheels charity. Winner of a 1992 IACP ...
So who has time to prepare food these days We timestarved cooks need recipes that are guaranteed to beQuick to fix Easy for anyone to make whether yoursquo;re a cook or not Delicious and satisfying. The solution FixIt and Forgetit 5Ingredient Favorites the new member in the multimillion copy Fixit and ForgetIt Cookbook series This smart new ...
David Waltuck opened the "Chanterelle" restaurant in 1979. This work presents recipes inspired by Waltuck's middle-European roots, his respect for French flavours and his fascination with Asian ingredients.
Includes nearly 200 family recipes from America's heartland, a culinary folk history of the Indiana Amish and Mennonites. This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.
From the chain of country markets known for their fresh produce and delicious gourmet items, here are recipes for salads, soups, breads, and much more--250 in all.
Pump, chef and owner of the Hamptons' celebrated specialty food store Loaves and Fishes, brings home cooks quick, simple yet elegant recipes that celebrate summer's bounty. 8 pages of full-color photographs.
This enchanting souvenir volume captures all of Tavern on the Green's rich history - from its origins in the 1870s as a shelter for the sheep that grazed in the nearby Sheep Meadow to its reincarnation as a restaurant in the 1930s and rebirth in the 1970s as the glistening jewel of the great restaurateur/showman Warner LeRoy. Now, for the first ...
A companion cookbook to the PBS-TV series, this cookbook concentrates on the down-home cooking of the coastal towns of Delaware, Maryland, and Virginia. Includes such goodies as Crab Cakes, Soft-Shell Crab moutarde, Oysters Poached in Champagne, Ham and Roquefort Pie, Lady Baltimore Cake, and Sweet Potato Pie.
Chef David Waltuck calls Chanterelle 'a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true'. For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm ...
Union Square Cafe offers what few restaurants do: consistently outstanding food in a gracious, unstuffy setting. Now, proprietor Danny Meyer and executive chef Michael Romano are back with their second book, offering more than 140 new recipes for such favourites as Salt-Baked Chicken, Chili and Sage Rubbed Salmon and Chocolate Pudding Flan. ...
Jane and Michael Stern return in their umpteenth book about roadside eating in the US. Here, they visit the Dutch Kitchen in Frackville, where the Morgans provide hearty food that's typical of the area: Pennsylvania Dutch (originally, "Deutsch," or German). Recipes include Shepherd's Pie, Applesauce, Chow-Chow, and Shoofly Pie.
Traditional recipes adapted from the kitchens and pantries of Amish cooks. Recipes include Lemon Sponge Pie, Chicken Corn Soup, Baked Dried Corn, Sour Cream Cookies, and Shoofly Pie.
The Big Apple's official foodie-about-town shares his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York.
Philadelphia''s White Dog Cafe has an inspira tional reputation, earned for its creative menus and its com mitment to social responsibility. Over 250 recipes suitable for the beginner to advanced cook, with easy to find ingredi ents are included. '
Two chefs created the Metropolitan Bakery in Philadelphia in order to provide locals with fresh-baked European breads, pastries, and takeout, including Fig Bars, Blood Orange Eclairs, Raisin Bran Muffins, Chicken and Blue Cheese Sandwiches, and Apple-Currant Chutney. Recipes are included.
So who has time to prepare food these days We timestarved cooks need recipes that are guaranteed to beQuick to fix Easy for anyone to make whether yoursquo;re a cook or not Delicious and satisfying. The solution FixIt and Forgetit 5Ingredient Favorites the new member in the multimillion copy Fixit and ForgetIt Cookbook series This smart new ...
An excellent introduction to every aspect of Pennsylvania Dutch cookery from hors d' oeuvres to desserts. Over 350 recipes for apple soup, liver dumplings, shrimp wiggle, spaezle, more.
Groff weaves folklore, customs, and history with simple, kitchen-tested recipes that celebrate the bounty of the farming year. Contains recipes on all courses, including special sections on pickles and preserves, winemaking, jams and jellies, and the use of herbs.
The bright & colorful "Forum Feasts" celebrates 25 years of success with over 300,000 copies sold. This truly classic community cookbook is impressive in scope: 26 chapters of recipes feature everything from soup (Dutch Skater's Soup) to nuts (Spiced Pecans). Packed in its 332 pages are over 7000 recipes - far more than other comparably priced ...
Find information on Virginia's expected crops, wine and spirits, Christmas trees, and the famous horse farm industry in this comprehensive cookbook and tour guide. Photos.
The 200 classic, vegetarian dishes profiled in this cookbook are as sophisticated and eclectic as the first time the innovative cooks of Moosewood served them.
Valerie Nahej, founder of the celebrated Café Pongo in New York's Hudson Valley, shares the secrets of her success, including recipes for Coconut Hot Cakes, Ginger Horseradish Vinaigrette, and Maple Brioche Sticky Buns.
An inspiring collection of more than 300 triple-tested recipes featuring the spice of the Chesapeake Bay. Seafood lovers shouldn't be without this cookbook.
With 150 recipes from the kitchens of New York's Fire Departments, this collection combines the practical demands of firehouse cooking with ideas that reflect the ethnic diversity of New York's fire-fighters, and includes recipes such as Mulligan Stew, Shrimp Scampi and Stuffed Artichokes.
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