Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of...
COOKING / General
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Auteur:Davis, Ardie A., Kirk, PaulSommaire: -
Auteur:O'Brien, RobynSommaire:Allergy-Friendly Food for Families is the most trustworthy, comprehensive, practical, and kid-friendly collection of recipes that exists for the important and growing audience of allergy-aware families. Unlike other allergy cookbooks,...
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Auteur:Flores, Eva KosmasSommaire:Innovative chicken recipes paired with exquisite photos in the style of the author's stunning blog, Adventures in Cooking. Chicken is the most popular meat in the world and can be easily adapted to almost any cuisine, from rustic...
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Auteur:Graham, SylvesterSommaire:Graham’s Treatise on Bread and Bread-Making includes a history of bread, discussion of various grains and which make the best breads, preparation of flour and other ingredients, the process of fermentation, how to prepare and bake bread...
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Auteur:Ziegelman, JaneSommaire:The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the...
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Auteur:Jacobsen, RowanSommaire:In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes listeners on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and...
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Auteur:Browne, RickSommaire:Come along on a pilgrimage to some of the oldest and most historic restaurants in America in A Century of Restaurants. Each is special not only because of its longevity but also for its historic significance, interesting stories, and,...
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Auteur:Behr, EdwardSommaire:50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food. He tells you how to select top...
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Auteur:Myers, Ella E.Sommaire:Published in Philadelphia in 1876, this volume in the American Antiquarian Cookbook Collection provides information about recipes and other cultural information from the 100 years between 1776 and 1876, divided into four sections:...
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