Farmers' Market Seasonal Cookbook: Making the most of fresh organic produce in 65 delicious recipes, shown step by step in 270 photographs
This appealing cookbook contains 65 delicious recipes for seasonal eating. Organised according to season, each chapter aims to make the most of the produce that reaches its peak of flavour at specific times of the year.
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea
Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
Wondering how to carve your turkey like an expert or pair wine with your menu? Look no further-- Martha and friends are here to help you prepare the perfect Thanksgiving feast. There are over 30 delicious recipes in this Thanksgiving Cookbook. Martha Stewart, Emeril Lagasse, Art Smith, Mario Batali, Anne Burrell, and many more acclaimed chefs have participated.
The Martha Stewart Living Cookbook: The New Classics
A culinary treasure, The Martha Stewart Living Cookbook: The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook: The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have appeared in Martha Stewart Living magazine since 2000. From the practical to the inspirational, from quiet suppers for two to dinner parties for ten, The Martha Stewart Living Cookbook: The New Classics has options for every meal and every cook, with family-pleasing classics, new fare, and twists on both.
Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.
