Paperback ISBN: 1590170040
For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months.
Bacchus & Me
Adventures in the Wine Cellar
Paperback ISBN: 037571362x
In a selection of vivid, witty essays, the best-selling author of Bright Lights, Big City and wine columnist for House & Garden shares his thoughts on wine, including reds, whites, dessert wines, champagnes, and aperitifs, and wine culture, lore, myths, and personalities, with advice for shopping and ordering in restaurants. Reprint. 35,000 first printing.
The Man Who Ate Everything
And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits
Paperback ISBN: 0375702024
The food critic for Vogue magazine eats his way around the world in forty amusing, passionate essays that recount his quest for the perfect fat substitute, the best formula for sourdough bread, and other culinary grails. Reprint. 25,000 first printing. NYT.
The Way to Cook
1st Edition Hardcover ISBN: 0394532643
Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations
Timing Is Everything
The Complete Timing Guide to Cooking
Paperback ISBN: 0609802070
A chef's guide to the all-important timing of certain foods covers a wide variety of dishes with advice on everything from the proper thickness of a grilled lamb chop to storing leftovers. Original. 20,000 first printing.
Hollyhocks and Radishes
Mrs Chard's Almanac Cookbook
Paperback ISBN: 0962241202
Itís a recipe book and so much more! Featuring letters from a farm woman who operates a garden stand for summer visitors, this illustrated book is brimming with Americana nostalgia. Cookbook collectors are familiar with the acclaimed author.
The Passover Table
New and Traditional Recipes for Your Seders and the Entire Passover Week
Paperback ISBN: 0060950269
A critically acclaimed Passover cookbook discusses the history of the Seder and shares some forty-five classic recipes for appetizers, soups, meat, poultry, vegetables, kugels, and desserts. Reprint. 15,000 first printing.
The New Food Lover's Companion
Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms
3rd Edition Paperback ISBN: 0764112589
This culinary reference contains some 6,000 entries on subjects related to food and drink, encompassing foods from around the world, cooking techniques, meat cuts, kitchen utensils, wine, and cocktail terms. There are 68 pages of appendices, covering everything from ingredient equivalents to consum
A Biography of the Fish That Changed the World
Paperback ISBN: 0140275010
A witty romp through history uses the codfish as its main character, showing how cod became the reason Europeans set sail across the Atlantic, while also questioning how depleted codfish stocks might affect the world's future, given their impact on the past. Reprint. Tour. NYT.
The Hows and Whys of Successful Cooking
1st Edition Hardcover ISBN: 0688102298
Going beyond the culinary basics, the author shows aspiring cooks how to get consistent, delicious results every time and provides tried and true recipes that demonstrate not only how to cook but why doing things in a certain way ensures great results. Tour.