From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman ta
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
With colorful, personal notes and tender reflections on her family's traditions, Maideh Mazda offers readers the possibility of creating the delicate flavors of Persian cuisine.
This brilliant, original, and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming, stir-frying, deep-frying, currying, simmering
In this magnificent new cookbook, illustrated with full color throughout, Julia Child gives us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for American
This microwave primer will show you why you bought a microwave oven in the first place: to save time, money and energy at every meal, every day. Karen Dwyer has created more than 200 recipes that re
Southern cooking, the most interesting and complex regional cuisine in America, remains a mystery to many professional cooks and southerners. With a stellar collection of recipes, Neal reveals the bac
From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.
The extensive and authentic recipes are arranged by menus for 22 complete dinners. This format helps take the guesswork out of deciding what to serve with what. Special sections on desserts, breads, w
Here are the dishes your mother used to make, from the cookbook your grandmother brought over from the old country. Crown's Classic Cookbook series features a collection of the world's best-loved fore
Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France.BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart.Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, an
It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approach
It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approach
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Ove
Joza BrizovaIn Czechoslovakia, a country known for fine cooks, a copy of Varime Zdrave Chutne a Hospodarne graces nearly every kitchen. Now this best-selling Czechoslovak cookbook has been adapted for
From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.
