Nothing cooks better than cast iron. Here at last is a cookbook for this most simple and versatile cookware, favorite of campfires and country kitchens for generations. With complete directions for seasoning and care, "Cast-Iron Cooking" features over seventy-five recipes, from johnnycakes to blackened redfish--all ladled out with A. D. Livingston's unique blend of good humor, savvy cooking sense, and plain talk.

"Cast-iron cooking may be the wave of the past, but A. D. Livingston has brought it back to the future. This book's a dandy, packed with great information and criminally delicious recipes, all well sprinkled with Livingston's peppery wit. So long, wimpy pots and Teflon skillets Cast iron is back "--Patrick McManus, author of "The Night the Bear Ate Goombaw" "A kitchen without cast iron is like a schooner without sails. A. D. Livingston has got his 'old black magic' down to an art--a simmering, aromatic art."--John Egerton, author of "Southern Food"

This ends the perpetual cycle of food ignorance! Christine Ravago brings to your apartments what mom forgot to teach you about food and cooking. Thawed contains the fundamentals of cooking through easy recipes, photographs, and basic guidelines for buying and storing food, grilling, and entertaining. After the first few years of college or even your first years starting a career and after you've had enough greasy pizza and microwave dinners, Thawed serves as a fool-proof start to your cooking repertoire. Thawed fuses timeless recipes with sugar and spice to bring you excitingly modern meals to pass on for generations. The recipes featured in Thawed have been tested and tasted by your peers, and the results are in...it's easy! Whether it's to impress the girl you just started dating, to gather friends together for a round of juicy gossip, or to celebrate youth, Thawed provides you with the cooking know-how and elegant meals that will leave your guests utterly astonished.

Learn how to craft truly beautiful fudge, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of fudge-making. This book will guide you through the fudge-making process, including a brief history of the sweet treats, confectionery techniques, the best kind of equipment to use and lots of classic fudge recipes to try out. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

Get a taste of what it's like to be famous with recipes from your favorite film and television stars. Whet your appetite with Renee Taylor's ("The Nanny") "Aphrodisiac Appetizers." Dance the night away with John Travolta's ("Saturday Night Fever, Pulp Fiction") "Tuna Tar Tare Won Ton Crisps." Kick it up a notch with Jackie Chan's ("Rush Hour, Shanghai Noon") dangerous "Beef Fillet with Season Vegetables."

Still hungry?

Come back for second helpings of James Earl Jones' ("The Hunt for the Red October, Field of Dreams") "Chilean Sea Bass" and have a laugh with a friend over some of Chevy Chase's ("Caddy Shack, National Lampoon's Vacation") "Barbequed Chicken." Don't forget to save room for dessert. Anthony Hopkins' ("The Silence of the Lambs, Howards End") "Bara Birth" and Jamie Lee Curtis' ("Trading Places, True Lies") "Key Lime Pie" are to die for.

Filled with autographed photos, biographies, and fun facts, "Celebrities and Their Culinary Creations" is perfect for anyone who loves film or food and would make a great addition to any fan's collection.

Best of all, 50% of all profits of this book will be donated to Childrens Hospital Los Angeles Foundation.

Learn how to craft truly beautiful sweets, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of sweet-making. This book will guide you through the sweet-making process, including a brief history of the sweet treats, confectionery techniques, the best kind of equipment to use and lots of recipes to try out. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

Answer all your caramel-making questions in one handy Q&A book, with The Little Book of Questions on Caramels. This book will guide you through the caramel-making process, including a brief history of the sweet treats, what equipment you'll need and essential confectionery techniques. It also contains a wide variety of recipes to try, from traditional old-time recipes to creative modern twists. For caramel-making novices, and even those with a little experience, The Little Book of Questions on Caramels is simply a kitchen essential. The Little Book of Questions Series offers a collection of fun and unique practical guides on a wide range of subjects. These essential books contain a wealth of information and handy tips in an easy to digest Question and Answer format.

The potato has gone gourmet, with a healthy twist! Here are a hundred diverse, exciting yet nutritionally-sound recipes for turning the world's most popular vegetable into a satisfying light meal. Hungry for a different taste? Choose from the Chicken Tarragon Stuffed SPud, Chili Bowl Spud, Ham Quiche Spud, the Pizza Potato and many more to satisfy that appetite. High in vitamins, minerals and fiber, lower in cholesterol, these one-dish meals can be simple or elaborate, economical or extravagant, sinfully indulgent with an eye on what's good for you. For a fresh new kind of meal sure to tickle your palate without giving you a gut, start stuffing spuds!

Author Rose Marie loves to cook and to travel. These two loves come together in "Laughter in the Kitchen," a cookbook presenting recipes from her kitchen and from those of her friends and family. Interspersed among the recipes is fun commentary offering simple recipes and tips for success in the kitchen. She includes recipes from her grandmother, the women of her church, her friends, and a sprinkling from the imagination of five- and six-year-olds, explaining how to cook their favorite treats.

Cooks will be torn between the fun of preparing these recipes and the laughs from reading the commentary. From BBQ beef sandwiches prepared in a slow-cooker to red velvet creamy cookies, the tasty recipes included in "Laughter in the Kitchen" will have everyone asking for more. Bring smiles to the faces of family and friends and a warm feeling into your own heart as you provide them with the delicious dishes in "Laughter in the Kitchen."

From Almonds to Zest, via Peppermint and Utensils, the A-Z of Caramels covers everything you need to know about making caramels at home. This little book contains a wide selection of recipes, from the old-time traditional recipes as well as creative modern variations. It also includes guidance on confectionery techniques and the best kind of equipment to use, alongside other handy hints. The A-Z of Caramels is a kitchen staple for caramel-making novices and experienced cooks alike. The A-Z series is a fresh and fun collection of books offering readers a wealth of information on a wide range of subjects. These essential practical guides are packed to bursting with useful tips and insider knowledge, in a handy easy to digest format.