933円 “At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I have been feeding other people and eating for a long time. I have been cooking nearly all my life, ...

500円 I started my cooking carreer in 1978, after graduating from The culinary Institute of California. I proceed into a 2 year apprentiship program which allowed me to work under the direction of world class famous Chefs. Durning that time, I developed a love for classic American Comfort Food, which I...

249円 "American Food & Culture" contains information about the food culture of the United States, including a brief history, food in the New World, early Native American food, facts about the flag and the White House, food milestones, fast food in America, facts about hot dogs, traditions...

1,709円 Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinar...

233円 An All star line up of American cooking is listed in the comprehensive American Cookbook. Pot Roasts, Chowder, Steak, Burger, Pizza, Sandwiches and Deserts.

399円 Easy Biscuits gives you 30 fabulous biscuits to make from dead simple recipes. Just imagine that fresh biscuit aroma wafting through your home and the kids waiting by the kitchen door eager to try your latest biscuits. American biscuits and European cookie recipes are included. Whether you like s...

1,088円 Food Network star Michael Symon shares 120 superfast and delicious recipes for busy cooks. With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's The Chew, he developed a brilliant, simple formula to help hom...

2,177円 In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchensーusing natural ingredients, embracing the s...

1,989円 New Orleans distinctive cuisine derives from a world of influencesFrench, Spanish, Italian, African, Native American, Cajun, and a hint of Cubanbut its local ingredients produce an easily recognizable Louisiana flavor. Featured chefs include Adolfo Garcia from RioMar and La Boca, Bob Iacaovone fr...

777円 The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef Da...

272円 Tasty Tailgating contains over 220 recipes perfect for tailgating at your favorite event. Chapters include Slow Cooking, Grilling, Dips, Snacks, Salads & Sides and Make Ahead Sweets & Snacks. Each recipe contains the nutritional information.

794円 Seafood Favorites of the Lowcountry is a collection of recipes taken from Taste of the Lowcountry cooking classes held at the Charleston Cooks! Maverick kitchen store in Charleston, South Carolina. The recipes feature the secrets behind this popular regional culinary draw and are perfect for anyo...