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Italian is everyone's favorite food--full of fresh flavors, easy to make, and delicious. "Easy Italian" is an inspiring collection of dishes from all over Italy, written by Maxine Clark, best known for her relaxed approach to Italian food. With everything from Antipasti to creamy Risotto and from Pasta to fabulous Sweet Things, this book is packed with authentic recipes that are deliciously simple. Try a Wild Mushroom Risotto or a classic Margherita pizza; or serve Grilled Tuna Steaks with Peperonata followed by Dark Chocolate Cake. Whatever the occasion, "Easy Italian" is the perfect choice. *More than 27,000 copies sold in hardcover. *Includes more than 100 of Maxine Clark's favorite Italian recipes. *Simply delicious dishes for every occasion.
Cajun and Southern Gluten-Free Delights
by Aileen M. Bennett

Price : $14.95

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Cajun and Southern Gluten-Free Delights is a wheat-free, gluten-free recipe book. Many people think that Cajun food is always "spicy-hot", but this is incorrect. Traditional Cajun food is full of spices and seasonings, but you add the hot when the dish is served. "Cajun and Southern Gluten-Free Delights" is a traditional Cajun cookbook. The recipes were thoroughly tested by many people for ease of preparation and taste before publication. The recipes recieved high marks in both of these areas. "Cajun and Southern Gluten-Free Delights" is authored by a Southerner who has true Cajun roots.
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If you need to rediscover the pleasures of weekend cooking this collection will suit your every mood. Whether it is a magical dinner, something quick and simple, afternoon tea, or a traditional all-the-trimmings Sunday roast, Tamasin's recipes and menus can be confidently executed by any cook. This book caters for all eventualities. What shines through is Day-Lewis's earthy brand of food, which is allowed to speak for itself: real roast chicken with giblet gravy; blueberry genoise cake; an alluring pale red Bloody Mary made with fresh tomatoes from the garden and horseradish root; scrambled eggs; baked apple creme brulee.' Bee Wilson in New Statesman
Wine: An Introduction
by , Vernon L. Singleton

Price : $26.95

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<div>The first edition of this book was the winner of the Wine and Food Society André Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.</div>
Breads (Perfect)
by Anne Willan

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Designed for novice cooks as well as those who simply want to expand their repertoire, this cookbook features recipes for bread. Every single stage of each recipe is photographed, along with the ingredients and equipment needed, and there is advice on essential cooking techniques.
My first cookbook
by Angela Wilkes

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Introduces the tools, recipes, and techniques necessary for such dishes as speedy pizzas and bread bears.
Linda's Winter Kitchen
by Linda McCartney

Price : $85.71

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