You are invited on a culinary journey across America to visit some of our country's most beautiful and historic lighthouses. Lighthouse keepers and their families perfected the art of local dining by learning to gather food from their immediate areas.
The American Lighthouse Cookbook celebrates the local cuisines that have long been the staple of lighthouse keepers. Arranged geographically in eight regions of America, the lighthouses were chosen for their interesting backgrounds and stories. Following the story of each lighthouse is a menu for a modern-day lighthouse meal. Included are recipes mostly developed by Chef Ed Jackson, and others contributed by lighthouse societies, inns, and individuals. Each of the approximately 300 recipes captures the essence of the local foods available to lighthouse keepers from the 1700s through today.
Orange County Fare is a beautiful compilation of the very best recipes submitted and tested by Junior League members. It goes beyond being just a collection of recipes and will include a tour of Orange County through photographs and insightful information about the area. We are also very pleased to announce Orange County Fare will be the very first "Green" Junior League cookbook, made with 100% recycled paper.
Everyone on the the Island of Martha's Vineyard off the coast of Massachusetts eventually ends up at Morning Glory Farm -- celebrities, Islanders, summer visitors, foodies. Buying fresh, locally grown and prepared foods from Morning Glory is a rite of passage. Here, rich in detail and lush with the photographs of Alison Shaw, is the story of how the farm came to exist, the family that makes it happen, and the food that excites us all. The 70 recipes include favorites from both the farm stand and some well-known Island chefs.
The Morning Glory Farm story is a romantic one: A young husband and wife hailing from different ends of Martha s Vineyard, with different backgrounds and different expectations in life, carve a few acres out of woodlands and plant what turns out to be a crop of wormy corn.
Thirty years later, the worms are gone, and the couple plant, cultivate, harvest, and sell dozens of fruits and vegetables, prepared dishes and baked goods from a rustic farm stand that is the epicenter of fine, locally grown foods on the Vineyard. They supply restaurants with their produce restaurants that then brag about using Morning Glory products and they literally have people waiting in lines to buy just-picked corn and just-baked pies.
And they do this with the help of a large and loyal crew and two sons who work alongside them planting and harvesting by hand on this most traditional of farms. It is a lesson in sustainable farming that is not to be missed.
Re-create the true taste of Pensacola in your own kitchen with the best recipes from Pensacola's top chefs.
Collected from the past 14 years of cooking demonstrations at the Pensacola Seafood Festival, the Fiesta Seafood Cookbook offers the best of the Fiesta Seafood Grille - great ingredients, great chefs, the great taste of Pensacola.
This beautiful hardcover cookbook is packed with more than 200 recipes and is perfect for gift giving and creating memorable meals for family and friends. Proceeds from cookbook sales benefit the Escambia Utility Assistance Program.
Now Serving is a beautifully delicious combination of culinary mastery and stunning original artwork.
Recipes appeal to cooks of all skill levels and feature favorites from the heart of Texas family tables to delectable delights from the kitchens of international friends from the NATO program at Sheppard Air Force Base.
Born in San Francisco in 1862, William T. “Cocktail” Boothby was the city by the bay’s premier pre-Prohibition mixologist. His bartending artistry was on display at the Palace Hotel, where his repertoire ranged from historic gold-rush libations to his signature drink, the Boothby Cocktail. In 1891, Cocktail Bill published this fascinating guide, overflowing with uniquely San Franciscan drink recipes and practical advice for the 19th-century bartender. Many copies of this important book were lost in the 1906 San Francisco earthquake and fire, and only a few survive today.
Anchor Distilling is proud to present the first modern edition of Cocktail Boothby’s American Bartender. From a rare first edition at the California Historical Society, its hundreds of recipes are as delectable today as they were well over a century ago. This new Anchor Distilling edition is a complete and meticulous reproduction of William T. Boothby’s original, including his Ten Commandments for the Bartender. It also includes dozens of never-before-published recipes, newly discovered photographs and biographical material, and an insightful new foreword by Anchor Distilling’s Fritz Maytag (winner of the 2008 James Beard Foundation Lifetime Achievement Award) and David Burkhart (winner of the 2006 Benjamin Franklin and Independent Publisher Book Awards in History). And—of course—the original recipe for the San Francisco classic: the Boothby Cocktail. Cheers!
Simply Quince is more than a recipe book. It is a tribute to an heirloom favorite, the quince. In this companion to her award-winning cookbook, Simply Armenian, Barbara Ghazarian shows us that quince is more than jams and jellies. Here are 70 easy recipes, lots of helpful tips, and a wide range of unique taste experiences for every palate.
Too often we are forced to sacrifice taste for healthier fare. With these low-fat recipes rich with savory spices, bland health food is a thing of the past. Focusing primarily on fruits, grains, and vegetables with selected protein, these dishes will have you enjoying each meal without the guilt! From appetizers and sauces to main dishes and desserts, every meal is covered in this instructional, step-by-step cookbook. Kick it up a notch and add a little spice to your cooking with Spice up your Life!
Those yearning to create more healthy treats will learn how to bake without the fats and hydrogenated oils found in common dessert recipes with this lavishly illustrated cookbook. Designed specifically for baking with olive oil, the recipes eliminate key ingredients—butter, hydrogenated oils, margarine, and shortening—that are staples in many traditional desserts. In addition to household favorites such as toll cookies, brownies, and apple pie, the cookbook features instructions for making more than 60 mouth-watering treats, among them chocolate chip buttermilk cake, silky cheesecake with strawberries, lemon sugar cookies, pecan coconut bars, and apple cinnamon rolls. Hints such as using egg substitutes and other ingredients to further lower cholesterol intake, substituting lactose-free options for those suffering from milk sensitivities, and a guide to the many varieties of olive oil are also included.
With cancer comes cancer treatment, and with treatment comes a variety of side effects that present daily challenges related to nutrition and eating: diarrhea, constipation, loss of appetite and/or taste, dry or sore/sensitive mouth, difficulty swallowing, nausea, weight loss or unwanted weight gain, just to name a few. This unique cookbook from popular author Jeanne Besser addresses all these problems and more, offering up 100 delicious recipes specifically targeting the side effects of treatment.
400 Sensational Cookies focuses on creating great cookies with great flavor. Award-winning baker Linda J. Amendt shares her years of baking experience and her techniques for making exceptional cookies. She reveals the secrets to using the right ingredients and preparation methods to bake the best cookies. Layers of flavor give these cookies that extra-special taste to please cookie enthusiasts of any age. From the butter, to the sugar, to the extracts, to the chocolate and nuts and fruit, each flavor builds on and enhances the others to create tantalizing cookies.
Chives, dill, and basil may be more familiar, but lavender has one advantage over all the other herbs standing in the spice rack: versatility. No baker would add chives to shortbread cookies...or dill to chocolate truffles...or basil to an orange chiffon cake. Yet lavender’s delicate sweetness imparts a fresh, fragrant taste to those very same recipes—and scores of others. And, when it comes to savory dishes, the multifaceted little purple flower infuses entrées, soups, breads, and appetizers with a mellow yet aromatic bouquet that complements the flavors that surround it.
Now, you can experience the refreshing taste of lavender in beverages, salads, sandwiches, ice creams, chocolates, and so much more. The Lavender Gourmet contains more than 140 recipes that showcase this flavorful herb, and each one will have friends and family racing to the table to see what fabulous dish you’ve prepared next.
The latest in a highly acclaimed series of very successful herbal themed cookbooks from The St. Louis Herb Society. Loaded with beautiful full color photographs of dishes and gardens, helpful gardening hints, and herbal lore. More than 200 thoroughly tested recipes: appetizers, soups, breads, desserts, and succulent entrees, imaginatively created, easy to follow recipes to blend the bounty of your herb garden with nutritious tasty ingredients.
Meet Miles Standish Pickerel: bamboozler, American ne'er-do-well, and poor gringo extraordinaire. Newly divorced, culinarily clueless, and living in Mexico with his faithful canine companion, Ladrón, he shamelessly prepares traditional Mexican cuisine from low-cost (or no-cost) ingredients. If Miles Pickerel can't raise it, trap it, steal it, borrow it, pick it, or run it over, he doesn't put it in his pot. Neighborhood strays and local farmers beware. His recipes redefine the meaning of eating cheap in Mexico.
In his career as a world class chef and restauranteur, Clive Berkman has learned much more than how to prepare mouthwatering five course meals. He finds that what he remembers most after a meal are the empty bottles, reminders of the power food has to strengthen bonds and create memories that last long after the table is cleared.
In Empty Bottle Moments, Berkman encourages at home chefs to experiment with recipes as he recounts some of his most memorable dishes. He tells the stories of an impromptu celebratory dessert for George H. W. Bush on the night of the 1988 presidential polls and of serving multiple-entree meals to ravenous pro football linemen. The recipes range from appetizers to desserts and give readers the tools to create a low stress dining experience, and empty bottle moments of their own. The book also includes a compendium of Berkman's handy, foolproof cooking tips. His passion for the culinary arts--and for spending quality time with others--brings each recipe to life.
If you rejoice when the first asparagus comes into season, relish a tree-ripened peach straight from the farmers’ market and look forward to making fall’s squash soups, then this may be the best cookbook you will ever use.
Packed with easy, fast and delicious recipes, EatingWell in Season is a must-have guide for anyone who loves seasonal foods. All recipes are tested multiple times in the EatingWell Test Kitchen by the same people who bring you EatingWell Magazine. All the recipes use simple, easy-to-find ingredients and most take 45 minutes or less.
On top of that, they are all healthy. So healthy that Dr. Preston Maring, the associate physician-in-chief at Kaiser’s Oakland Medical Center, near San Francisco, recommends these recipes and this book to his patients. As he says, "I’ve even written a prescription for an arugula salad."
His story is paired with 150 new recipes from EatingWell’s Test Kitchen. Organized by season, the recipes celebrate farm-fresh ingredients, such as Grilled Steak & Escarole with Tomato Vinaigrette and Blueberry Tart with Walnut Crust.
Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an unbeatable pleasure. In 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, Linda J. Amendt shares her recipes and techniques for preserves that are easy to make and enjoyable any time of year.
Instructions are easy to understand and complete. Along with reliable recipes is a preplanning guide, essential for a successful home-canning project.
Canners and their lucky family members and friends will experience the tasty pleasures of such preserves as:
Caramel apple jam, seedless blackberry jam, cherry raspberry jam, strawberry peach jam, sweet onion jam
Apple cider jelly, boysenberry jelly, nectarine jelly, basil jelly
Come to the Table is a celebration of food and fellowship as a tribute to the blessings of God through stunning photographs, inspiring writing, and delicious recipes. Fellowship with others is one of the greatest gifts of God. Come to the Table celebrates this special time with friends and family with exquisite Southern recipes organized in chapters on parties and picnics, small group dinners, family gatherings, and dinner on the grounds, among others. Each chapter includes inspiring quotes, uplifting introductions, and a perfect combination of landscape and food photography that magnifies the glory of the Lord. Come to the Table gives you a taste of heaven on earth with all types of recipes, including:
Imagine, over 235 classic and nouveau recipes - Dinner on the table in well under an hour - With a minimum of leftovers - All made with fresh and readily available ingredients.
It’s all here. Variety. Spice. And menu suggestions to boot. So...Explore and enjoy with that special someone. After all, this is the Cookbook for Couples.
The perfect gift for the newlywed or empty nester.
Much more than a cookbook - though its 400-odd authentic recipes will whet the appetite of all who love good food - this handsome volume provides delightful morsels of information about the history of food and eating in Wisconsin. Includes nine historical essays, 400 recipes, illustrations, and 32 pages of historical photographs from WHS collections.
"One of the most important books on American food ever published."--Cuisine Magazine
The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont's signature flavors. But they're just the tip of the Vermont food pyramid. Dairy farms support cheese production that goes far beyond classic Cheddars. Farmers coax an impressive variety and quantity of produce from land that’s buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms where the farmers are committed to using sustainable, organic methods.
Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic taste of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.
This insider's view of Vermont cooking is rounded out with profiles of the people and places that make the state’s food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, and all the other foodies who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients.
We invite you to savor the ambiance of Nantucket and all she has to offer. This long-awaited cookbook is a celebration of our unique community. You will discover 282 beautiful, full-color pages of fantastic Nantucket photographs and delicious, easy-to-follow recipes. The recipe collection is a testimony to the diversity, generosity, skills, and talents of our parishioners and friends of St. Mary's.
This Nantucket treasure , dedicated to our former pastor, Fr. Paul Caron, will become one of your favorite cookbooks. You will find many Nantucket family recipes as well as a selection of recipes from some of the islands finest chefs. The proceeds from the sale of the cookbook benefit St. Mary's Youth Organizations.
