The All American Cook Book
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Author | : Willard Scott |
Publisher | : Scribner |
Total Pages | : 180 |
Release | : 1986 |
Genre | : Cooking |
ISBN | : 9780026088008 |
The television personality shares his kitchen favorites from America's top dining rooms and inns--from Paul Prudhomme's K-Paul to New York's Lutece--and provides 150 recipes spiced with anecdotes about the people, places, and events he has seen
Author | : Nancy Baggett |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 454 |
Release | : 2001 |
Genre | : Cookery, American |
ISBN | : 9780395915370 |
"The perfect book for every cookie-loving American" (Dorie Greenspan, author of "Baking with Julia"), this exciting and definitive collection of the nation's best cookies covers every cookie imaginable--from Key Lime Frosties to Pennsylvania Dutch Soft Sugar Cookies. Full color.
Author | : Elena Rosemond-Hoerr |
Publisher | : Penguin |
Total Pages | : 258 |
Release | : 2014-04-21 |
Genre | : Cooking |
ISBN | : 1465427619 |
The American Cookbook is a fresh, foodie approach to classic recipes from across America - think comfort food with a sophisticated twist. The traditional apple pie morphs into Peanut Butter and Green Apple pie; Classic truck-stop burger and fries becomes Chargrilled Burger on Hot Sourdough with Sweet Potato Fries. This book shows how to cook American comfort food to a high standard, exploring the Latin, Italian, Asian, and African influences on classic American food. Key features: -Features over 150 classic American recipes, with a contemporary gourmet twist. -Fresh, gourmet cooking made simple, with step-by-step sequences for key techniques such as sauces and marinades. -Draws recipes together to create one-stop gourmet menus or feasts. -Provides inspiration to try new ingredients in traditional recipes. Contents Foreword Snacketizers and Sandwiches Wraps and Rolls On the Grill Meat Feasts Fresh Fish and Shellfish Super-Fried and Crispy Big Salads Breads and Sides Sweet Pies Cheesecakes Menus Index and Acknowledgments
Author | : Int'l Chili Society |
Publisher | : William Morrow Cookbooks |
Total Pages | : 416 |
Release | : 1995-07-20 |
Genre | : Cooking |
ISBN | : 9780688136932 |
Traces the history of the popular southwestern dish, gathers hundreds of chili recipes, including vegetarian chili, and suggests beverages and desserts
Author | : Sarah Reynolds |
Publisher | : |
Total Pages | : 292 |
Release | : 1997 |
Genre | : Cooking |
ISBN | : 9780060172947 |
From macaroni and cheese, meatloaf, and mashed potatoes to chocolate chip cookies and s'mores, the 23rd book in this phenomenally successful series offers a collection of 365 delightful recipes for all-American favorite "comfort" foods.
Author | : Kurt Beecher Dammeier |
Publisher | : Clarkson Potter |
Total Pages | : 258 |
Release | : 2009-02-25 |
Genre | : Cooking |
ISBN | : 0307489922 |
The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live.
Author | : Lucy Chee McHale |
Publisher | : Hammond World Atlas Corporation |
Total Pages | : 139 |
Release | : 1980 |
Genre | : House & Home |
ISBN | : 9780843733631 |
Recipes for beef, pork, poultry, seafood, vegetables, rice, eggs, and desserts show how to make Chinese-style dishes using ingredients readily available in the United States
Author | : Lily Haxworth Wallace |
Publisher | : |
Total Pages | : 1038 |
Release | : 2013-09 |
Genre | : |
ISBN | : 9781258807641 |
Author | : Patricia Lousada |
Publisher | : Smithmark Pub |
Total Pages | : 256 |
Release | : 1994-01-01 |
Genre | : Cooking |
ISBN | : 9780831739713 |
This delightful collection of traditional recipes features such favorites as Apple Pie, Velvet Mocha Cream Pie, Whole Wheat Bread, Brandy Snaps, Blueberry Muffins, Date Nut Bread, Nut Lace Cookies, and many all-American treats.
Author | : Clementine Paddleford |
Publisher | : National Geographic Books |
Total Pages | : 0 |
Release | : 2014-09-16 |
Genre | : Cooking |
ISBN | : 0789329026 |
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.