This is a collection for home cooks who want to take the time and effort to create a truly memorable end to a meal, and will not be swayed by lengthy ingredient lists or calories alike. Chef/owner Todd English of Olives in Boston has teamed.....
Posted by Editor Carol on 11/29/2004
Betty Crocker’s Cookbook remains true to its subtitle—“Everything You Need to Know To Cook Today”. Now in its 10th edition at over 50 years old, this trusted classic is still satisfying millions of home cooks. There are almost 1,000 recipes, all complete with step-by-step directions.....
Posted by Editor Carol on 11/28/2004
According to Jamie in his introduction, ”The title The Naked Chef sums up the idea: it’s basically stripping food back to the bare essentials. It’s me cooking at home, sociable, simple food with my friends, stuff you can put in the middle of the table.....
Posted by Editor Carol on 11/14/2004
Times and lifestyles have changed since Irma Rombauer first published the original Joy of Cooking in 1931, and for this 6th edition, the New Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, together with Maria Guarnaschelli, senior editor and vice president at Scribner’s, called on top food professionals to produce a new cookbook/guide.....
James Beard was a pioneer in teaching cooking to Americans, and that The James Beard Cookbook has sold over 1.5 million copies is a testament to his enduring popularity. He uses simple language and instructions for making a variety of standard dishes.....
Who doesn’t pick up a copy of Martha Stewart Living Magazine every holiday issue to look for entertaining ideas? Well, here they all are, brought together in the Martha Stewart Living Christmas Cookbook, more than 600 favorites from Martha and company as they have appeared in her magazine—over a decade’s worth.....
Cooking sensation Jamie Oliver returns with a third cookbook, stripping fine food down to the basics with recipes that are fresh, flavorful, and feisty. He believes in finding the best ingredients and making tasty, easy, social meals.....
Posted by Editor Carol on 11/04/2004
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