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 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
The Cook and the Gardener
A Year of Recipes and Writings from the French Countryside
Hardcover ISBN: 0393046680
A collection of 250 recipes for every season developed from an old French kitchen garden also offers a warm and engrossing look at a year spent living in a chateau in the French countryside and includes culinary tips.
White House Cookbook
Paperback ISBN: 0471347523
The most tasteful text to come out of the White House in the last 100 years, The White Cookbook arrives just in time for the 1996 presidential election. The original 19th-century American standard (first sold through the Sears Roebuck catalog), this edition has been modified for today's tastes and health and time constraints.
It Must'Ve Been Something I Ate
The Return of the Man Who Ate Everything
Paperback ISBN: 0375727124
A new collection of provocative essays from the food critic of Vogue describes his remarkable love affair with food and his compulsive quest to find out how, why, and what we eat, in such pieces as "Who Is Having All the Fun?," "Don't Believe a Word of It," and "The Man Who Cooked for His Dog." By the author of The Man Who Ate Everything. Reprint. 30,000 first printing.
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