cookery

A country-by-country collection of more than five hundred recipes related to various cultures' life cycle events such as weddings, funerals, baptisms, and bar mitzvahs.

Contains more than one hundred healthy recipes, including crunchy garlic-breadcrumb linguine, carrot pasta, lime chicken, sweet potato gnocchi, top chocolate souffl?, and others.

Presents step-by-step instructions for making more than two dozen Japanese appetizers, basic dishes, main courses, and sweets that one might see in a manga; shows how to use chopsticks and assemble bento boxed lunches; and features manga-style illustrations.

The author shares anecdotes about the customers, owner, and staff of the "Tea & Sympathy" English teashop and restaurant in New York, based on her time working there as a waitress, and includes sixty recipes from owner Nicola Perry.

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.