Food and Cooking
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As They Were
As They Were
Paperback      ISBN: 0394713486

This marvelous collection of autobiographical essays by the celebrated, much-adored M.F.K. Fisher covers her life, family, food, and adventures.

Emeril's New New Orleans
Emeril's New New Orleans
Hardcover      ISBN: 0688112846

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health: A Cookbook
New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health
A Cookbook
Paperback      ISBN: 0875963145

Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at Weight Watchers magazine and the associate food editor at Good Housekeeping let her fine-tune her training. The innovative recipes in New Vegetarian Cuisine will satisfy longtime, new and part-time vegetarians.

Louisiana Real and Rustic
Louisiana Real and Rustic
1st Edition    Hardcover      ISBN: 0688127215

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.

On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.

Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.

On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.

Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.

Napkin Folding: 44 Ways to Turn a Square of Linen into a Work of Art
Napkin Folding
44 Ways to Turn a Square of Linen into a Work of Art
Paperback      ISBN: 051756632x

With easy-to-follow instructions and step-by-step illustrations, "Napkin Folding" shows you how to create ingenious napkin fold for every tabletop occasion. Forty-four unique designs include:
- The Lily -- elegant when fanned out in a stemmed glass.
- The French Fold -- insert a place card or menu between the folds.
- The Palm Leaf -- perfect for showing off your napkin-ring collection.
- The Gondola -- ideal for serving breakfast or fruit.
James Ginders, who has a repertoire of more than 180 folds, rates each one by degree of difficulty, ranging from elementary to advanced, and also indicates which folds can be done with paper napkins as well as linen.
This handy practical guide will help you add that special finishing touch to your entertaining table.

The New Pressure Cooker Cookbook: A Complete Guide to Meals in Minutes Using Today's Stress-Free Pressure Cooker
The New Pressure Cooker Cookbook
A Complete Guide to Meals in Minutes Using Today's Stress-Free Pressure Cooker
Paperback      ISBN: 0809241862

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

Mel Bays Studio - Jazz Drum Cookbook
Mel Bays Studio - Jazz Drum Cookbook
Paperback      ISBN: 0871666820

Enormous demands are placed on the control and manual dexterity of the contemporary drum set player, particularly in the Jazz idiom. Today's drummer is expected to have developed limb coordination to a degree that would have been thought unachievable a few short years ago. This text presents an effective method of dealing with the mastery of drum set coordination by breaking it down into four sections: 1) Ride Cymbal - Right hand; 2) Snare Drum - Left foot; 3) Bass Drum - Right foot; 4) High hat - Left foot. The author clearly states his goals in writing this book: It is my sincere wish that the materials presented in this] text will be of considerable help in developing musical approach to the coordination skills demanded of today's drummer. -John Pickering

Essentials of Classic Italian Cooking
Essentials of Classic Italian Cooking
1st Edition    Hardcover      ISBN: 039458404x
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan's most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise--from beginners to accomplished professionals--it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella's classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Food on the Frontier: Minnesota Cooking from 1850 to 1900 with Selected Recipes
Food on the Frontier
Minnesota Cooking from 1850 to 1900 with Selected Recipes
Paperback      ISBN: 0873510976

A unique cookbook that combines lively social history with mouth-watering recipes from the good old days. Gathering her data from old cookbooks, household guides, letters, diaries, and newspapers, the author pieces together a fascinating account of how the pioneer homemaker played a vital role during Minnesota's frontier years. More than 275 recipes included.

Salsa Lovers Cook Book
Salsa Lovers Cook Book
Paperback      ISBN: 0914846809

More than 180 taste-tempting recipes for salsas that will make every meal a special event Salsas for salads, appetizers, main dishes and desserts Put some salsa in your life