american cooking

Contains recipesfrom the pages of "Taste of Home" magazine for main dishes, salads, appetizers, soups, and desserts appropriate for sharing at potlucks and other gatherings.

"Southern food historian and chef Rick McDaniel explores the history of over 150 recipes, from Maryland stuffed ham to South Carolina chicken Bog to New Orleans shrimp Creole, without forgetting the meals' crowning glory: dessert."--Back cover.

Contains 1,275 recipes from the test kitchens of "Good Housekeeping," including courses from appetizers to desserts, with sections on holiday celebrations, and canning and freezing.

Examines the lives of eighteen farmers from around the United States and discusses their efforts to reintroduce organic foods and eco-friendly practices to their communities. Includes fifty recipes for cooking with the ingredients each farmer specializes in.

A collection of two hundred fourty-five recipes from schools across America.

Contains more than five hundred recipes that are appropriate for potluck suppers, including appetizers, casseroles, salads, sides, soups, desserts, and more.

Presents recipes for a variety of American dishes that have been inspired but the cuisines of cultures around the world.

Presents 150 recipes that mimic the signature dishes of some of America's most popular restaurants, including Outback Steakhouse, T.G.I. Fridays, P.F. Chang's, and others; and includes illustrations.

A collection of more than 350 recipes from "Taste of Home" magazine that can be prepared in thirty minutes or less.

A collection of 420 recipes for any occasion, including everyday, holidays, Sundays, and more.