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Chop Suey, USA: The Story of Chinese Food in America
Yong Chen · Columbia University Press
Pages: 292 |
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American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation... |
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The Daniel Plan Cookbook: Healthy Eating for Life
Richard Warren · Zondervan
Pages: 280 |
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Easy, Delicious recipes to help youENJOY HEALTHY EATING FOR LIFE Based on The Daniel Plan book, The Daniel Plan Cookbook: 40 Days to a Healthier Life is a beautiful four-color cookbook filled with more than 100 delicious, Daniel Plan-approved recipes that offer an abundance of options to bring... |
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My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients
Geoffrey Zakarian · Clarkson Potter Publishers
Pages: 304 |
Chef, restaurateur, and Food Network Iron Chef Geoffrey Zakarian knows that the pantry is the backbone of any kitchen and the place from which every great meal starts.
Forget exotic condiments and specialty foods. With a working base of 50 readily available ingredients,... |
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They Eat Horses, Don't They?: The Truth About the French
Piu Marie Eatwell · St Martin'S Press
Pages: 352 |
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They Eat Horses, Don't They?:The Truth About the French tells you what life in France is really like. Do the French eat horses? Do French women bare all on the beach? What is a bidet really used for? In this hilarious and informative book, Piu Marie Eatwell reveals the truth... |
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The Dairy Good Cookbook: Everyday Comfort Food from America's Dairy Farm Families
Lisa Kingsley
(Editor) · Andrews McMeel Publishing |
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The Dairy Good Cookbook is a celebration of the world of the 47,000 dairy farm families and their contributions to American life. The 115 recipes showcase the taste of dairy in many forms, from cheese to yogurt, milk, and butter. The book gives a unique perspective through recipes and photographs... |
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Tasty: The Art and Science of What We Eat
John McQuaid · Scribner
Pages: 304 |
A fascinating and deeply researched investigation into the mysteries of flavor - from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution.
Taste has long been considered the most basic of the five senses because its principal... |
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