Regional American
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All-American Desserts
400 Star-Spangled, Razzle-Dazzle Recipes for America’s Best Loved Desserts
Paperback , $18.95
All-American Desserts is a treasure-trove of 400 desserts that tantalize Americans across this great country, whether traditional sweets, back-of-the-box classics, or newly inspired creations. Intrepid dessert enthusiast Judith Fertig includes every type of sweet satisfaction—cookies, cakes, pies, puddings, cobblers, slumps, turnovers, cupcakes, and candy—along with their fascinating histories.
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California Home Cooking
American Cooking in the California Style
Paperback , $21.95
In California Home Cooking, the Golden State comes to life in tales and anecdotes and in 400 easy-to-make dishes. From a Gilroy Omelet to Bodega Bay Crabs, from a Ginger Beef Stir-Fry or a Spicy Ranch Chicken to an Avocado and Pear Salad, this is a book full of tasty recipes for any home cook—Californian or not—who loves delectable food that’s bursting with freshness and flavor.
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Eula Mae’s Cajun Kitchen
Cooking Through the Seasons on Avery Island
By Eula Mae Dore, Marcelle R. Bienvenu
Paperback , $16.95
Eula Mae Doré has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Her intuition, patience, and love of food have served her better than any professional training could have. Food writer Marcelle Bienvenu spent hundreds of hours in the kitchen by Eula Mae’s side capturing nearly 100 traditional Cajun dishes as well as Eula Mae’s reminiscences of her family and her years on Avery Island.
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Norman Van Aken’s Feast of Sunlight
200 Inspired Recipes from the Master of New World Cuisine
Paperback , $14.95
Norman Van Aken’s Feast of Sunlight was the first cookbook to address “New World Cuisine,” the regionally inspired marriage of the vibrant, sun-drenched flavors of the South, the Southwest, Latin America, and the Caribbean, informed by classic techniques of Europe and the Mediterranean.
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Prairie Home Cooking
400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland
Paperback , $16.95
The food of the Midwest is the food of America itself, a combination of tradition and innovation, comfort and creativity, abundance and thrift. In Prairie Home Cooking, Judith Fertig serves up a warm-hearted invitation to savor the best of the region’s bounty—garden-grown vegetables, orchard-picked fruits, wild nuts and berries, fresh fish and game, and prairie-raised beef, chicken, and pork—starring in hearty breakfasts, flavorful soups, big-plate main courses, and desserts that brim over with custards and fruit. In 400 recipes and extensive sidebars, Fertig celebrates this glorious American regional cuisine and culture.
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Texas Home Cooking
By Cheryl Alters Jamison, Bill Jamison
Paperback , $24.95
Texas Home Cooking offers delicious dishes from one of America’s most distinctive and beloved culinary regions, home of Tex-Mex, barbecue, and down-home goodness.
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The Border Cookbook
Authentic Home Cooking of the American Southwest and Northern Mexico
By Cheryl Alters Jamison, Bill Jamison
Paperback , $21.95
In this James Beard Book Award-winning and IACP Award-nominated cookbook, authors Bill and Cheryl Jamison combine the best of Mexican and Southwest cooking, bringing together this large region’s Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant collection. The Border Cookbook is bursting with over 300 recipes for simple, delicious, and authentic dishes that are suitable for every meal, every day of the week.
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The Cape Cod Table
By Lora Brody
Paperback with flaps , $19.95
Fragrant fish chowder and pumpkin bisque, rich oyster stew and salt cod, sweet beach-plum jam and lobster rolls – these dishes are as evocative of Cape Cod as the salty tang of a sea breeze and the soft sand of the beach. Celebrated author and longtime Cape dweller Lora Brody presents these and many other beloved regional dishes in The Cape Cod Table, now available in paperback. Interspersed among the recipes are color photographs of luscious food and vivid scenery, transporting readers to this simple stretch of paradise with every turn of the page.
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The Hudson River Valley Cookbook
A Leading American Chef Savors the Region's Bounty
Paperback , $17.95
In a book nominated for a prestigious IACP Cookbook Award, esteemed chef Waldy Malouf gently reveals his culinary secrets to home cooks, who will share his pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and hand-crafted cheeses, celebrated in these 200 recipes.
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The Italian-American Cookbook
A Feast of Food from a Great American Cooking Tradition
By John Mariani, Galina Mariani
Paperback , $19.95
At last, here is the place to look for the tastiest and most definitive renderings of Shrimp Fra Diavolo, Steak Florentine, Pasta alla Primavera, Linguine with Clam Sauce, Spinach with Pignolis, Tiramisu, and all the other treasures of the Italian-American table. In these pages, America’s premier restaurant critic, John Mariani, and his wizard-in-the-kitchen wife, Galina Mariani, update and perfect all the classics, while accompanying sidebars and archival photographs bring to life the family restaurants and home kitchens where these magnificent ethnic dishes are prepared and enjoyed.
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The New England Cookbook
350 Recipes from Town and Country, Land and Sea, Hearth and Home
By Brooke Dojny
Paperback , $29.95
From homespun casseroles and skillet dinners to special-occasion hors d’oeuvres and roasts, these 350 recipes are rich in tradition but thoroughly contemporary in style. Brooke Dojny’s witty and authoritative celebration of New England cooking serves up delectably tasty dishes that home cooks anywhere in the country will be happy to share with family and friends.
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The Rancho de Chimayo Cookbook
The Traditional Cooking of New Mexico
By Cheryl Alters Jamison, Bill Jamison
Paperback , $16.95
The Rancho de Chimayó Cookbook celebrates the traditional New Mexican fare served at one of the nation’s most acclaimed restaurants, nestled 30 miles north of Santa Fe in the mountain village of Chimayó. From mild to lively in seasoning, the recipes have been adapted from classic dishes handed down through generations by the host Jaramillo family.