For this thankful time of year, author Karen Jean Matsko Hood presents a unique cookbook that is full of tasty and satisfying recipes. Inside are page after page of mouth-watering recipes that, when prepared, will certainly be a hit with family and guests alike during this special season. Written for the novice and the accomplished chef alike, Thanksgiving Delights Cookbook will be appreciated by all. The ingredients for each recipe can be found at your local market or grocer throughout the year. Thanksgiving Delights Cookbook is sure to be a valuable addition to your kitchen library and a great gift idea for the chef on your giving list.

Michael Ruhlman's groundbreaking "New York Times" bestseller takes us to the very "truth" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.
When you know a culinary ratio, it's not like knowing a single recipe, it's instantly knowing a thousand.
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want--chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.
Ratios are the starting point from which a thousand variations begin.
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2--or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.
Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen--water, flour, butter and oils, milk and cream, and eggs--work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. "Ratio" provides one of the greatest kitchen lessons there is--and it makes the cooking easier and more satisfying than ever.

The Berkshire Cookbook is a combination of recipies gathered from family and friends over many lifetimes. Recipies contained in ths book were collected from Grandparents, Parents, Aunts, Uncles, Sisters and Friends. Each recipe has been tested numerous times and written in an easy to follow format. The writter has explained in detail how to create each tasty meal with ease. This book is perfect for the first time cook or the more experienced cook.

the urban professional's cookbook for entertaining

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

The Book of Lost Recipes lovingly and meticulously traces the culinary adventures of Frodo and his companions during their quest in the Lord of the Rings. It also describes all of the meals eaten by Bilbo and the dwarves on their journey to Erebor in the Hobbit. Every mention of food and drink described by Tolkien is carefully laid out, with full recipes for each specific dish. Nothing is added, and nothing is omitted.

The recipes, stories, and history in "The Eve of Seven Fishes" will take you back to the simple days of your youth, from opening Christmas presents after enjoying the mouthwatering meal of anchovy spaghetti, fried smelts, and Baccala, to savoring the smell of garlic and the company of Uncle Tony and Cousin Vinnie.

Author Robert A. Germano entices your taste buds with his delectably authentic Italian recipes from the Old Country. With recipes centered around the simple Italian meal prepared on Christmas Eve, you'll savor the flavor of garlic and basil in Germano's homemade spaghetti sauce and learn how to make true Italian biscotti.

The kitchen was the heart of the Italian home. Not only was it a place to cook, but it was also the entertainment area for gossip, arguments, solving riddles, and more laughter than your cheeks could endure.

"The Eve of Seven Fishes" invites you into Germano's kitchen and introduces you to the peasant cooking of years gone by. But remember, 'Too many wines spoil the cook."

"Dining by Rail" is James D. Porterfield's book of history and recipes from America's golden age of railroad cuisine. Porterfield is a devotee of railroad history and a gourmet cook, and while preparing this book he sorted through 7,500 railroad recipes. Full of authentic menus and classic recipes like Lobster Newburg, deviled eggs and blanc mange, " Dining by Rail" is the book for anyone who has ever dreamed of returning to the days of glamorous travel.