Joy of Cooking: The All-Purpose Cookbook
by Marion Rombauer Becker and Irma E. Rombauer.
Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats. Amazon.com
The French Laundry Cookbook
by Thomas Keller, et al
This cookbook provides 150 recipes exactly as they are used at Keller's restaurant.
The New York Times Cook Book
by Craig Claiborne.
Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.
Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. The Publisher.
Hardcover: 799 pages ; Dimensions (in inches): 1.78 x 9.52 x 7.78
HarperCollins; ISBN: 0060160101; Revised edition (April 1990)
Enola Prudhomme's Low-Calorie Cajun Cooking
by Enola Prudhomme.
Hardcover, 268 pages.
The Bluegrass Music Cookbook
Chef Paul Prudhomme's Louisiana Kitchen
by Paul Prudhomme.
Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Ã‰touffÃ©e, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either. -Schuyler Ingle - Amazon.com
Hardcover, 351 pages.
by Penny Parsons (Contributor), et al
Want to make Corn Bread or Peach Cobbler? This is the book!
Paperback: John F Blair Pub; ISBN: 0895871629; (April )
by Garden Club of Lexington
Hardcover: Wimmer Companies, Inc.
ISBN: 0961444215; Spiral edition
Fit for a King: The Elvis Presley Cookbook
James Beard's American Cookery
by James Beard.
Paperback (October 1980)
Little Brown & Co (Pap); ISBN: 0316085669
by Elizabeth McKeon
Listed under Elvis Presley
The New Orleans Cookbook : Creole, Cajun, and Louisiana French Recipes Past and Present
by Rima Collin, Richard Collin; Paperback
Emeril's New New Orleans Cooking
by Emeril Lagasse, et al; Hardcover
Recipes from Home
by David Page, Barbara Shinn, Calvin Trillin
In Recipes from Home, husband-and-wife cooking team David Page and Barbara Shinn invite readers to take a seat at their family table for a heaping serving of the reinterpreted American comfort food they've been popularizing at their tiny Greenwich Village restaurant, Home, since 1993. Taking a cue from the legendary James Beard's pronouncement that "American food is anything you eat at home," Page and Shinn pack their book with over 250 recipes for all-American family favorites that conjure up the nostalgia of Sunday dinners, holiday gatherings, Fourth of July picnics, county fairs, and weekends at the beach. Chapters reach from "The Pantry" (where you'll discover the recipe for their signature Famous Tomato Ketchup) to "The Canning Shelf" (with recipes for Green Tomato-Apple Chutney, Pickled Peppers, and Raspberry Jam). Their Simply Roasted Chicken and Grilled Blue Cheese and Apple Sandwiches will have you running to the kitchen, and Steamer Clams with Local Ale and Lobster Rolls are destined to make an appearance at your next summer shindig. "Something Sweet" wraps things up with Frozen Lemon Icebox Cake with Strawberry Sauce, Chocolate Pudding, and their irresistible Peanut Butter Cookies. Recipes from Home is sure to become a favorite on many kitchen bookshelves, and even armchair cooks will delight in wasting away a Saturday afternoon thumbing through the anecdotal recipe introductions and generation-spanning black-and-white family photographs featured throughout the book (they've even included a family tree). By the time you get to the recipe for Mom Page's Scalloped Potatoes, you'll feel like you're part of the family. Home sweet home, indeed. --Brad Thomas Parsons - Amazon.com
Hardcover: 448 pages ; Dimensions (in inches): 1.75 x 10.59 x 5.86
Artisan; ISBN: 1885183992; (May 1, )
Texas Cooking: It's A Whole Other Cuisine!
by Texas Travel Industry Association
The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
by Ree Drummond
Hardcover from William Morrow Cookbooks
Media Published: 2009-10-27
My name is Ree. Some folks know me as "The Pioneer Woman."
After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.
The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife--including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls--not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.
You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.
I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.
The American Frugal Housewife: Dedicated to Those Who Are Not Ashamed of Economy (Cooking in America)
by Lydia Marie Child, Lydia Child
Hardcover from Applewood Books
Includes interesting recipes, remedies, advice on parenting, and tips for housekeepers. From 1832-1845, this popular book went through thirty-two editions.
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
Audio CD from Random House Audio
Media Published: 2011-03-01
"I wanted the lettuce and eggs at room temperature . . . the butter-and-sugar sandwiches we ate after school for snack . . . the marrow bones my mother made us eat as kids that I grew to crave as an adult. . . . There would be no 'conceptual' or 'intellectual' food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin."
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton's ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.
Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; the soulless catering factories that helped pay the rent; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family--the result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends.
Blood, Bones & Butter is an unflinching and lyrical work. Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.
From the Hardcover edition.
Amazon Best Books of the Month, March 2011: Gabrielle Hamilton's memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother, both "incredibly special and outrageously handsome." As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald's; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read. --Lynette Mong
Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
by Paula Deen
Hardcover from Simon & Schuster
Media Published: 2011-10-11
Availability: Not yet published
This book is my proudest achievement so far, and I just have to tell y'all why I am so excited about it. It's a book of classic dishes, dedicated to a whole new generation of cooks--for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We're blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation's worth of stovetop secrets on to my family, and yours.
I've been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new--and I think you'll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.
I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here's to happy cooking--and the best part, happy eating, y'all!
The Casserole Queens Cookbook: Put Some Lovin' in Your Oven with 100 Easy One-Dish Recipes
by Crystal Cook, Sandy Pollock
Paperback from Clarkson Potter
Media Published: 2011-08-23
Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh tarragon. Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes.
In The Casserole Queens Cookbook, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Mandarin Meatloaf has a sweet orange flavor that recharges a beloved weeknight staple. There are home-style desserts, like Gooey Apple Butter Cake, and great brunch dishes, such as Frenchy Toast Casserole. The Queens have thought of everything, providing advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners.
With 16 pages of color photographs, plenty of expert tips, and lots of style, The Casserole Queens Cookbook is the home cook's handbook for making tasty meals any night of the week.
Things Mother Used to Make
by Lydia Maria Gurney
Hardcover from BiblioLife
This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide.
Dishes and Beverages of the Old South
by Martha McCulloch-Williams
Hardcover from Univ of Tennessee Pr
This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Lucky Peach: Issue 1
Paperback from McSweeney's Insatiables
Lucky Peach is a new journal of food writing, published on a quarterly basis by McSweeney's. It is a creation of David Chang, the James Beard Award winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productions producers of the Travel Channel's Emmy Award winning Anthony Bourdain: No Reservations.
The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They'll be laid out sensibly, inspired by the thought process that went into developing them.
Each issue will focus on a theme (Issue One's theme is Ramen"), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.
The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page, Andrew Dornenburg
Hardcover from Little, Brown and Company
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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