Workman Publishing, May 2001. Oversize Softcover. Winner of an IACP Cookbook Award, How to Grill is "the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef" (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of..... More
Chronicle Books, May 2003. Paper Back. Discover contorni-the delicious side dishes of Italy-in this wonderful cookbook of over 60 recipes from Susan Simon, author of Insalate. Made with the freshest vegetables, these little dishes follow the seasons to take advantage of each ingredient at its most flavorful. From spring vegetable..... More
Ecco Press, October 1997. Hardcover. Beginning with "Essentials, " Solo Verdura includes helpful tips on how to buy, store, and clean various vegetables, from the ever-popular porcini mushroom to the relatively unknown salsify, cardoon, and celeriac. Once you know how to choose the best, Bianchi offers a variety of preparation..... More
Reaktion Books, September 2008. Paper Back. Pad thai, pho, bao: the cuisines of Southeast Asia have ardent enthusiasts far beyond their native lands, and are now among the most-consumed dishes in the world. But the familiar take-out menus and thriving storefronts rest atop a compelling history of food, culture, and..... More
John F. Blair Publisher, August 1998. Trade Paperback. A guide to 225 restaurants in 10 Southern states. Also included are profiles from some of the South's best-known authors and newspaper reporters. More
Harper Collins, March 2000. Reprint. Hardcover. An inspired collection of nearly three hundred classic and original recipes, Verdura translates the Italian passion for food into an endless celebration of vegetables.A good salad tomato should be firm, plucked from the vine just before it is fully ripened, and heavy with the..... More
BookBaby, August 2020. Hardcover. Written by Chef Taria Camerino, Fearless Innovation: Atlanta's Food Story is a cookbook packed with tips and techniques that exemplify the diversity in the Atlanta food scene. The book showcases over 30 distinct chefs with 50 fresh, foolproof and flavorful food and drink recipes designed for..... More
Crown Publishers, February 1965. Book Club. Cloth. Quarto; First American Edition/6th printing (for book club); Edgeworn dustjacket. Textured blue cloth covered heavy boards with white lettering & embossed darker blue fleurs-de-lis on spine & front panel. Tightly sewn binding with some give. Some foxing/brown spotting textblock edges, especially heavy top..... More
Hardcover. While cooped up during COVID-19 quarantine, Chez Marc and his wife Robin decided to spend their time doing what they love - cooking and gardening. The food and drink recipes included in this book are a result of the experimenting, creativity gardening during that time. The recipes are diverse..... More
Viking Adult, April 2007. Hardcover. With a swooping voice, an irrepressible sense of humor, and a passion for good food, Julia Child ushered in the nation s culinary renaissance. In Julia Child, award-winning food writer Laura Shapiro tells the story of Child s unlikely career path, from California party girl..... More
Cullom & Ghertner Co. ;, January 1948. Cloth. Small quarto in dust jacket. Green cloth with yellow lettering & decoration on spine & front board. Foxing to end pages & textblock top edge. Edgeworn & chipped jacket with stains & tanning. More
Random House Trade Paperbacks, May 2004. Trade Paperback. Calvin Trillin has never been a champion of the "continental cuisine" palaces he used to refer to as La Maison de la Casa House. What he treasures is the superb local specialty. And he will go anywhere to find one. As it..... More
Sterling Epicure, May 2019. Hardcover. Eric Silverstein, whose restaurant, The Peached Tortilla, was singled out by TheNew York Times as "One of the Five Places to Go in Austin," shares 100 recipes for delicious Asian street food . . . with a modern Southern and Southwestern twist! Winner of the..... More
Maimonides Geriatric Centre Foundation, January 2010. Soft Cover. More
Clarkson Potter, October 1995. Hardcover. Some shelf wear, edge wear and minor staining on the jacket. Non authorial dedication on the front free endpaper. More
Roy Rodgers Press, January 2010. Trade Paperback. More
Chronicle Books, September 1987. Oversize Softcover. A golden crust crowned with garden-ripe tomatoes and basil, redolent of garlic, and flavored with fruity extra-virgin olive oil was created in Naples. This oldest documented pizza recipe, shown on the cover, remains as up to date as any of the innovative toppings that..... More
Viking, 2009. Oversized Hardcover. More
Dey Street Books, January 2018. Paper Back. The stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite's Culinaria--a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity. Born into a family of Azorean immigrants, David Leite grew..... More
Microcosm Publishing, January 2018. Hardcover. Where does chocolate come from? What is its history and science? And how do you incorporate it into every meal of the day and then some? Angel York and Darin Wick invite you into the world of chocolate, walking you through its lore, history, and..... More
Harper Design, October 2017. Hardcover. Foreword by Master Cicerone Rich Higgins Discover a world of beer with this sensational handbook, packed with style guides, how-tos, and fascinating anecdotes about the origins and evolution of both well-known and esoteric beers--and ten unique "scratch and sniff" stickers devoted to aromas inherent in..... More
Stillpoint Pub, November 1987. Trade Paperback. This text looks at our dependence on animals for food and what this means in terms of the profoundly inhumane and unhealthy conditions under which animals are raised and prepared for consumption. In an account of these conditions, and of the physical, emotional and..... More
Chronicle Books, October 1997. Paper Back. What's the difference between a wrap and a burrito? The burrito was invented in northern Mexico as a convenient way for cowboys to pack a lunch. Filled with traditional Mexican ingredients, it's become practically a staple food. A wrap, on the other hand, is..... More
Hermes House, January 2009. Paper Back. In box with '100 paper umbrellas, cocktail stirrers & novelty decorations'. More
Ten Speed Press, September 2011. First Edition. Hardcover. Virginia Willis's legion of fans love her knack for giving classic French dishes a down-home Southern feel and reimagining homey Southern favorites en Française. In Basic to Brilliant, Y'all Virginia builds on her signature style, offering 150 soul-satisfying recipes and accompanying each..... More
