Whole Food Facts
Describes the nutritional value of whole foods, including fruits, grains, legumes, nuts, seeds, vegetables, and other foods, and includes information on how to select, store, and use each food
A Novel of Epicurean Adventures
Follows Jean-Marie Gallois, a young candy maker from Provence, as he earns an apprenticeship at a famous Paris restaurant, and works his way up to chef de cuisine.
Betty Crocker's Picture Cookbook
The Original 1950 Classic
A reproduction of the classic cookbook shares recipes for appetizers, beverages, breads, entrees, sauces, and desserts, as well as entertaining tips
The Passover Table
New and Traditional Recipes for Your Seders and the Entire Passover Week
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.
Describes the background of risotto, the basic rice dish of northern Italy, and shares recipes for cheese, vegetable, fish, seafood, meat, and fruit risotti
The Gallery of Regrettable Food
1st Edition Hardcover
A hilarious collection of photographs, illustrations, food ads, recipes, and culinary miscellany from classic American cookbooks of the 1940s, 1950s, and 1960s presents a horrible array of the "best of the worst" dishes from the period, including such treats as 7-Up Cottage Cheese Pancakes. 35,000 first printing.
Aveline Kushi's Complete Guide to Macrobiotic Cooking
An Appetite for Paris
The author shares his memories of Paris in 1926 and 1927 when he was a student there and describes French cuisine, customs, and urban life
French Provincial Cooking
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.
The Tummy Trilogy
American Fried/Alice, Let's Eat/Third Helpings
Essays look at American food