Kochen & Backen

Roasted Vegetable

Andrea Chesman

In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to ...

Brewed in Canada

Allen Winn Sneath

<p><i> Winner of the 2002 North American Guild of Beer Writers’ Quill &amp; Tankard Annual Writing Award</i> <br><br> The Canadian brewing industry predates Con...

Student Veggie Grub

So you're a veggie - but are you bored with your two-veg? Rather than another supermarket nut cutlet, do you reach for the chips? Would you rather use tofu to grout tiles than form a staple pa...

Beginner's Grub

Beginner's Grub is designed to introduce people of all ages to the kitchen, show them around that somewhat unfamiliar room and transform them with minimal pain into competent cooks. Alastair W...

Irish Soups & Breads

Nuala Cullen

Nuala Cullen, a former Sunday Tribune columnist and a founder member of the Irish Food Writers Guild, shares some of the best Irish soup and bread recipes, from Courgette and Coriander Soup, to Au...

Irish Potato Cookbook

Eveleen Coyle

For everyone who loves a spud, The Irish Potato Cookbook will help you create exciting meals that all the family will enjoy.The most versatile and adaptable of all vegetables, the potato is indeli...

Knife, Fork and Spoon

Charles H. Baker

Long before Julia Child introduced French cooking to American palates, Charles Baker and The Derrydale Press published a highly unusual collection of recipes for its day: exotic recipes from aroun...

Great Firehouse Cooks of Texas

Ron McAdoo / Caryl McAdoo

The McAdoos' chatty, folksy style gives us an endearing glimpse into the lives of some of Texas's courageous firefighters and a peek into firehouse kitchens across the state.

Best Quick Breads

Beth Hensperger

Take the 100 best recipes from the authors classic (but out-of-print) The Art of Quick Breads, stir in 50 scrumptiously brand-new creations, and you have enough terrific quick breads to last a lif...

Back to Protein

Barbara Hartsock Doyen

This cookbook is for health-conscious carnivores who are tired of the vegan rhetoric.

Rice and Spice

If you like to explore the foods of the world, then you like rice. The ancient Sanskrit word for rice translates as sustainer of the human race. Today the little grain plays just as big a role: Mo...

Cooking with Smitty's Mom

Barbara Smith

Hudson River Valley Cookbook

Whether you're a master chef or a home cook, you know that great cooking starts with outstanding raw ingredients. Waldy Malouf is famous for the ways he transforms the rich harvest of his belo...

Camper's Guide to Outdoor Cooking

John G. Ragsdale

<span><span><span>This handy outdoor cooking guide covers everything from fires to fixin's and includes more than 200 easy, delicious recipes for preparing meats, vegetables,...

Food Allergy News Cookbook

If the only cure for food allergies is to avoid the food completely... What is left to eat? How do you feed a child when favorite foods are no longer safe? How can you be sure you are avoiding the...

Life and Food in the Caribbean

Cristine Mackie

The West Indian kitchen today, five hundred years after Columbus, is a wonderful blend of flavors and cooking styles. The islands are blessed with some of the richest soils in the world, and the d...

Bachelor's Grub Guide, The

Containing foolproof recipes, this book is designed to introduce men of all ages to the kitchen and transform them into competent cooks.

Steeped In Tradition

From drawing rooms of Victorian Britain to Ontario kitchens, rituals of afternoon tea have always delighted. Devotees to this splendid ceremony attest to the fact that tasty treats and fresh brewe...

Steeped In Tradition

Frances Hoffman

<p>From drawing rooms of Victorian Britain to Ontario kitchens, rituals of afternoon tea have always delighted. Devotees to this splendid ceremony attest to the fact that tasty treats and fr...

Steak Lover's Cookbook

Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's re...