Cookbook Finder

Joy of cooking

by:Rombauer, Irma S., 1877-1962

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America - the one upon which millions of cooks have confidently relied for more than sixty-five years. This, the first revision in more than twenty years, is better than ever. Here's why:. Every chapter has been rethought with an emphasis on freshness, convenience, and health. All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported. The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy. Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections

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The Fannie Farmer cookbook

by:Cunningham, Marion

Presents 1,990 recipes for a variety of dishes, a guide to wine buying and serving, a glossary of cooking terms and techniques, a list of equipment, sample menus, and microwave information.

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The Little House cookbook : frontier foods from Laura Ingalls Wilder's classic stories

by:Walker, Barbara M. (Barbara Muhs)

Recipes based on the pioneer food written about in the "Little House" books of Laura Ingalls Wilder, along with quotes from the books and descriptions of the food and cooking of pioneer times.;8.

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Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back

by:Vileisis, Ann

Ask children where food comes from, and they'll probably answer: "the supermarket." Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis's answer is a journey through the history of making dinner, taking us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to the farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history, while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices.

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We are what we eat : ethnic food and the making of Americans

by:Gabaccia, Donna R., 1949-

Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in L.A. How ethnicity has influenced American eating habits - and thus, the make-up and direction of the American cultural mainstream - is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, entrepreneurship and connoisseurship, of food as a social and political symbol and weapon - and a thoroughly entertaining history of our culinary tradition of multiculturalism.

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Dinner roles : American women and culinary culture

by:Inness, Sherrie A.

A stimulating collection of essays in which leading theorists of regionalism join with talented younger scholars in remapping the field. Revisionary in every sense, Breaking Boundaries asks fresh questions about traditional stalwarts, 'regionalizes' figures hitherto examined under other rubrics, and introduces readers to new authors and texts.--Carolyn L. Karcher, author of The First Woman in the Republic: A Cultural Biography of Lydia Maria Child.

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Cooking up U.S. history : recipes and research to share with children

by:Barchers, Suzanne I.

"The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers."--EBSCO.

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Encarnación's kitchen : Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero español

by:Pinedo, Encarnación, 1848-

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food-Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens o.

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The way to cook

by:Child, Julia

A one-of-a-kind, brilliant cookbook which has sold half a million copies. Julia blends classic techniques with free-style American cooking, emphasizing lightness, freshness and simpler preparations. More than 800 recipes and 600 color photographs.

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Hallelujah! the welcome table

by:Angelou, Maya

Throughout Maya Angelou's life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now, she shares memories pithy and poignant, and the recipes that helped to make them indelible and irreplaceable--like the time she made a hearty brunch for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: "If you can write half as good as you can cook, you are going to be famous." Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beet Wellington to caramel cake, bread pudding, and chocolate éclairs, the dozens of recipes included here are all tried and true, and come from Angelou's home and her heart. Hallelujah! The Welcome Table is a stunning combination of the two things she loves best: writing and cooking.--Adapted from dust jacket.

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