"I was inspired to write this book by my children Melody and Cody. I so wanted them to be able to recreate some of the same recipes that have been in our family and have some memories of the days gone by in the way of food. My Daughter is now getting married and looking for help with recipes and techniques in cooking so, I thought I'd put it in print. I hope it will also inspire you or a bride you know, to pass on those old family recipes to the next generation, recipes that will stir up some memories.

My grandfather, Richard Heinrich, was a baker who came to this country from Germany and my Grandmother Clara was from Austria. They met and fell in love here in America. Clara was a personal chef for a wealth family in Connecticut. Together they raised their family and started the Heinrich Bakery in Southington, Connecticut. They have both passed away and, unfortunately, a great deal of their recipes have gone with them. My father Erwin, also a great cook, would pass on techniques on cooking and give me advice on cake decorating.

" -From the Introduction

With Apple Delights Cookbook: Catholic Edition, Karen Jean Matsko Hood has expertly compiled some of the best recipes to be had concerning this delicious and versatile fruit. You will never regard the apple in the same way again after becoming familiar with this useful and easy-to-use new cookbook. It includes page after page of exciting, surefire apple recipes and features Bible verses, prayers, and reflections for the Catholic reader to enjoy and reflect upon while cooking. Also inside are sections that discuss the characteristics of popular varieties, apple facts, folklore, festivals, a sampling of the author's own spiritual poetry, and much, much more.

Not just a recipe book but a comprehensive survey of culinary delights from the eastern Indian state of Orissa, better known for the architectural splendors of its ancient temples in Konarak and Puri.

Get this collection of more than 450 Depression Era recipes, with nostalgic photos, illustrations and comments. Learn about the Depression Era, how Grandma cooked, and enjoy simple, basic cooking! A collection of over 450 recipes from the Depression Era "Back-to-the-Basics" recipes use ingredients common to most kitchens Includes household hints, weights and measures, a spice guide and even some period poetry Brief descriptions of positive aspects of life during the '30s are noted throughout the cookbook Written in a light style; nicely illustrated

The Dinner Party is the ultimate guide to sophisticated home entertaining from fine dining chef Martin Benn, featuring nine expert menus for memorable feasts from relaxed gatherings to glamorous celebrations.  Martin Benn (Sepia, Society) is one of Australia’s most accomplished chefs, but his passion is hosting impressive meals at home with his wife and creative collaborator Vicki Wild. In this beautifully photographed and designed cookbook, Benn applies a lifetime of culinary knowledge and technique to the Saturday night soiree, offering over 70 recipes for showstopping starters, memorable main courses, stunning sides and dazzling desserts.  Discover how elements can be prepared in advance – from sauces to stocks, cocktails, wine matches and music playlists – to make hosting a breeze, with detailed menus such as Family Knows Best, The Italians Are Coming and Fancy Schmancy.  Dress up, casual: anything goes! The Dinner Party: A Chef's Guide To Home Entertaining will help you create a night to remember. 

Filled with flavouring secrets that can make you everybody's favourite home cook, this book shows how to add flair and variety to daily meals and dress up basic dishes for sensational party and holiday dinners. The authors present an inspired selection of 200 fast, simple, whip-up or chop-together concoctions that deliver flavour with magical blends of condiments, spicy foods, savoury herbs, and fresh fruits and vegetables. With additions for everything from meats and pastas to salads and desserts, the recipes include the authors' versions of traditional favourites as well as exciting original taste combinations that will leave your guests and family wondering how you did it-and clamouring for more. Hansel and Jenkins offer tips on cooking methods and handling and selection of ingredients such as different kinds of chillies, oils, and flavoured vinegars. They show how to stock your pantry so that you will be ready to throw together a flavourful complement to your meal on the spur of the moment with ingredients you have on hand. With tastes to turn any meal into a celebration, the book offers over 20 ways to flavour chicken, 30 salsas to spice up south-western foods, 30 unusual coleslaws to serve alongside favourite dishes, and a dazzling variety of sauces, dressings, glazes, rubs and marinades for every culinary purpose.

Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically "meal-prepped" chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you've already done, Sam ensures that you'll never be bored in the kitchen again! Sam's recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night's Tacos or Thursday's Sloppy Joes. Monday's Roast Chicken becomes Wednesday's Thai Chicken Curry or Friday's Baked Taquitos. "Aw man, Beer-Braised Short Ribs again?" "Nah: Short Rib Egg Rolls!" Sam's genuine and engaging personality, along with vibrant colour photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.

Eliza Acton, despite having never before boiled an egg, became one of the world’s most successful cookery writers, revolutionizing cooking and cookbooks around the world. Her story is fascinating, uplifting and truly inspiring.

Told in alternate voices by the award-winning author of The Joyce Girl, and with recipes that leap to life from the page, The Language of Food by Annabel Abbs is the most thought-provoking and page-turning historical novel you’ll read this year, exploring the enduring struggle for female freedom, the power of female friendship, the creativity and quiet joy of cooking and the poetry of food, all while bringing Eliza Action out of the archives and back into the public eye.