popular questions for tag "flavors"

Turn your 10-12 standard meals into 50 new taste sensations by introducing new spices! No one cooks by spice, yet all the spice books are organized that way. This book gives details on 100 spices, ...

No other cookware quite captures the spirit of American homestyle cooking. Durable and timeless, cast iron has been handed down from generation to generation. Today, there are cast iron skillets, ...

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own rest...

No other cookware quite captures the spirit of American homestyle cooking. Durable and timeless, cast iron has been handed down from generation to generation. Today, there are cast iron skillets, ...

Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary r...

Culinary fads come and go, but the classic dishes of French cooking are, with any luck, forever. From coq au vin and bouillabaisse to cassoulet and boeuf Bourguignonne, these wonderful plates form ...

In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors ...

New York City Cookbooks from Wiley New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New...

Building on the traditional basics laid out in their best-selling Smoke & Spice, the Jamisons delve into a lighter approach to smoking, with an emphasis on leaner meats along with chicken, fisyh, a...

What is Jewish cooking? Most of us would cite matzo balls, gefilte fish, and other Eastern European-born fare. But there's a second Jewish food tradition--the cuisine of the Mediterranean Sephardim...

This book introduces a world of delicious choices to the millions of Americans who are vegans, vegetarians looking to move away from dairy, or non-vegetarians who have food sensitivities.Buy this book

"Flavors of Tuscany" is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Sta...

Using your rice cooker just to steam rice? Take another look at what else you can prepare using one of today?s most popular kitchen appliances!Jambalaya • Steamed Salmon with Mustard Dill Sa...

Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice...

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty...

Victoria Wise explains how to use the modern pressure cooker and what it particularly excels at, and presents outstanding dishes.Buy this book

A young American chef's fresh new interpretation of beloved Mediterranean cuisine, Matthew Kenney's Mediterranean Cooking is a masterful blend of tradition, passion, and creativity. Celebrated chef...

The chefs of The Culinary Institute of America bring their culinary skills outside to the grill taking us around the globe with exciting, flavorful national and international recipes for all to enj...

Best of 3 Ingredient Cookbooks combines the best 800 recipes from nine cookbooks written by bestselling author, Ruthie Wornall. There are only 3 ingredients in every recipe and the author promises ...

While traveling the globe as the host of Food Network’s hit TV shows Tyler’s Ultimate and Food 911, Tyler Florence developed a unique perspective on how Americans like to eat and cook t...