cooking

Chronicles the history of New York City's oyster industry up until the early 1900s, exploring how the food influenced the city's culture, economy, cuisine, and inhabitants.

Ruth Reichl, food critic for "The New York Times, " tells of her adventures adopting different disguises and personas in order to get a true picture of the restaurants she reviewed, and includes some of her most notable reviews, as well as a selection of favorite recipes.

Presents seventy-five quick and easy recipes for teens, and includes information on ingredients, and general cooking tips and short-cuts.

Shares recipes and childhood memories from over thirty American chefs, restaurant owners, cooking teachers, food writers, and cookbook authors with a broad range of cultural and ethnic backgrounds, including North American, South American and Caribbean, Asian, African, and European.

A guide to the different ways vegetables are prepared in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa that includes more than two hundred authentic recipes.

Recipes and techniques of regional cooking in China, Yan's native land.

A boy tries to make an ice cream cake, but ends up with ice cream soup.

When a hungry ghost threatens to gobble up a plump little boy, the boy tricks the ghost by convincing him to prepare an elaborate recipe first.

Soon after the chickens tire of their feed and decide to make tortilla chips and salsa, all the other animals on Nuthatcher Farm start to crave southwestern cuisine. Includes three recipes on endpaper.