Covers freezing, canning, jams, jellies, pickles, relishes, brine curing, and drying, and provides specific instructions for vegetables, fruits, and berries

A companion volume to a fall PBS series features interviews with sixteen American master chefs and presents fifty of their recipes, explaining individual techniques that make the dishes memorable. Simultaneous. TV tie-in. 200,000 first printing. $150,000 ad/promo. Tour.

M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à; la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.

A guide to vegetarian cookery that contains simple recipes for wholesome dishes and includes suggestions for entertaining and holiday fare

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.

Porter reviews the history of George Washington's favorite beer and teaches you how to create this rich, full-bodied ale for your own enjoyment.

Provides over two hundred recipes bursting with unexpected flavors and combinations, including chili-orange cold noodles, tea and spice smoked duck breast, spicy tangerine beef, and eggroll-cartwheel soup

Shares recipes, activities, songs, poems, and stories to help families celebrate eighteen holidays and festivals.

Here again is the extraordinary bestselling book that taught America the social and personal significance of a new way of eating-- one that remains a complete guide for eating well in the 90s. Featuring: simple rules for a healthy diet; a streamlined, easy-to-use format; delicious food combinations of protein-rich meals without meat; hundreds of wonderful recipes, and much more.

A comprehensive guide to preparing meals with a pressure cooker features more than seventy recipes for soups, stews, meat dishes, vegetables, and even desserts