Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Introduces the land, culture, and cuisine of Poland and includes recipes for soups, salads, main dishes, and side dishes. Includes material on healthy, low-fat, vegetarian cooking, and holidays and festivals.
The Higher Taste: A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet
The Higher Taste is a great introduction to the philosophy and practice of vegetarianism, Hare Krishna style. It lets the reader discover the health and economic advantages, as well as the important ethical and spiritual considerations, of a Krishna conscious approach to diet and nutrition.
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.
The book is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas.
This is a facsimile edition of the original Fannie Farmer Cookbook—a perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions.
