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Here is authentic French cooking without fuss or fear. When we think of French cooking, we might picture a fine restaurant with a small army of chefs hovering over sauces for hours at a stretch, craf …

The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of …

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the …

For Chef Yoshio Saito, learning to cook traditional Japanese food at his mother’s side was a treasured part of his childhood. When she died when he was fourteen, he decided to honor her memory by lea …

This book has been written to give anyone wanting to enjoy blue crabs with family and friends a step-by-step instruction guide to a very exciting family meal and celebration. I have been blessed to b …

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology tha …

From living on a farm and then a ranch in Wyoming I have a passion for good food and recipes. I also am immersed in the history and personal stories of the Volga Germans. All my grandparents came fro …

This memoir begins in 1975 when six couples came together to form a gourmet club. For over forty years, this disparate group experienced camaraderie and poignant moments during meetings at which reci …

This book is a byproduct of patience and great imagination. Putting it all together has been a real adventure. All recipes are original. The recipes will enrich your cooking menu and enhance your rep …

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researche …