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Instead, every recipe has been adapted and tested for home cooks like you. 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These recipes will \"stick around\" and are staples for family get-togethers, church suppers, and covered dish dinners. They are unforgettable and memory evoking, and thus won't ever go out of style. From an aunt's famous buttermilk biscuits, to country-fried steak, homestyle meatloaf, double-crust peach pie, and homemade bread and butter pickles, over 200 of our highest-rated recipes have been selected for this unique collection of prized family favorites.\n\nAs more consumers look for ways to enjoy family and home in today's economy, this is a perfect \"feel good\" book that brings back memories of \"the good ole days\" and has a classic vintage look but includes all the great flavors and expert advice readers expect from Southern Living. Perfect for the holiday season, this book is a celebration of Southern traditions, filled with all-time favorite recipes like those handed down from generation to generation., ISBN13: 9780848734817 ISBN10: 0848734815 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51256356897075,"sku":"CH_11-21-24_ART_301MC6","price":21.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61YjgbNXYzL.jpg?v=1753679263"},{"product_id":"the-wineslinger-chronicles-texas-on-the-vine-grover-e-murray-studies-in-the-american-southwest","title":"The Wineslinger Chronicles: Texas on the Vine (Grover E. 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Kane also relates stories of the modern-day growers and entrepreneurs who overcame the lingering effects of temperance and prohibition―forces that failed to eradicate Texas’s destiny as an emerging wine-producing region. A postscript, “A Winegrower’s Prayer,” serves as a poignant reminder of the challenges that weigh heavy on those still defining the terroir of Texas’s wine frontier. 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Along the way, Reed discovers the perfect Pimm's Royale at the Paris Ritz, devours delicious chuletons in Madrid, and picks up tips from accomplished hostesses ranging from Pat Buckley to Pearl Bailey and, of course, her own mother. Reed writes about the bounty―and the burden―of a Southern garden in high summer, tosses salads in the English countryside, and shares C.Z. Guest's recipe for an especially zingy bullshot. She understands the necessity of a potent holiday punch and serves it up by the silver bowl full, but she is not immune to the slightly less refined charms of a blender full of frozen peach daiquiris or a garbage can full of Yucca Flats. And then there are the parties: shindigs ranging from sultry summer suppers and raucous dinners at home to a Plymouth-like Thanksgiving feast and an upscale St. Patrick's Day celebration. This delightful collection of essays by Julia Reed, a master storyteller with an inimitable voice and a limitless capacity for fun, will show you how to entertain guests with style, have a good time yourself and always have that perfect pitcher of sangria ready at a moment's notice., ISBN13: 9781250019042 ISBN10: 1250019044 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51258625294643,"sku":"U002.20.01 SIGN_02-28-25_ART_H00001I4","price":29.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71VvdkIhgNS.jpg?v=1753698063"},{"product_id":"the-reporters-kitchen-essays","title":"The Reporter's Kitchen: Essays","description":"Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend.\n\nFor the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising., ISBN13: 9781250074379 ISBN10: 1250074371 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51258720977203,"sku":"05-18-23_PHA_300MKA","price":10.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81MwhL3-voL.jpg?v=1753698209"},{"product_id":"save-me-the-plums-my-gourmet-memoir","title":"Save Me the Plums: My Gourmet Memoir","description":"NEW YORK TIMES BESTSELLER • “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair\n\nIn this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet.\n\nA BEST BOOK OF THE YEAR: Real Simple, Good Housekeeping, Town \u0026amp; Country\n\nWhen Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?\n\nThis is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.\n\nComplete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be., ISBN13: 9781400069996 ISBN10: 1400069998 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51258860339507,"sku":"P2.6 CH_02-27-25_PHA_H000035Y","price":13.69,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/819Ul11B-eL.jpg?v=1753699106"},{"product_id":"what-we-eat-when-we-eat-alone-stories-and-100-recipes","title":"What We Eat When We Eat Alone: Stories and 100 Recipes","description":"Renowned vegetarian cookbook auhor Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising—and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form.\nIn a conversational tone, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food.\nThe book is illustrated with the delightful art of Patrick McFarlin, and each chapter ends with recipes for those who dine alone., ISBN13: 9781423604969 ISBN10: 1423604962 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51258997276979,"sku":"FA_09-23-24_ART_301IW4","price":14.66,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61Ggs0bDEML.jpg?v=1753703694"},{"product_id":"new-england-farmgirl-recipes-stories-from-a-farmers-daughter","title":"New England Farmgirl: Recipes \u0026 Stories from a Farmer's Daughter","description":"Recipes \u0026amp; Stories from a Farmer’s Daughter\nNew England Farmgirl invites readers to learn about growing a garden, buying local, and choosing organic foods. The ultimate delight: it is filled w, ISBN13: 9781423638001 ISBN10: 142363800X Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51259025752371,"sku":"CH_07-03-24_ART_301A7J","price":32.57,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/91MAGk8AvAL.jpg?v=1753703735"},{"product_id":"cooking-from-the-heart-my-favorite-lessons-learned-along-the-way-volume-3","title":"Cooking from the Heart: My Favorite Lessons Learned Along the Way (Volume 3)","description":"James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons. Featuring lush photography, inspiring personal stor, ISBN13: 9781449430566 ISBN10: 1449430562 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51259277508915,"sku":"CH_02-12-25_ART_200000V8","price":17.24,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71lbsqEVVkL.jpg?v=1753704732"},{"product_id":"the-secret-lives-of-baked-goods-sweet-stories-recipes-for-americas-favorite-desserts","title":"The Secret Lives of Baked Goods: Sweet Stories \u0026 Recipes for America's Favorite Desserts","description":"Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed \"dessert detective\" Jessie Oleson Moore. Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert., ISBN13: 9781570618536 ISBN10: 1570618534 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51260623814963,"sku":"CH_12-09-24_PHA_301LO2","price":12.86,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51XpRJtxaYL.jpg?v=1753709692"},{"product_id":"delicious-memories-recipes-and-stories-from-the-chef-boyardee-family","title":"Delicious Memories: Recipes and Stories from the Chef Boyardee Family","description":"The Boiardi name has reached tables across America for more than 70 years. Most Americans have fond memories of this iconic brand, evoking nostalgia for a simpler time. From a very young age,, ISBN13: 9781584799061 ISBN10: 1584799064 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51261014311219,"sku":"CH_12-25-24_ART_2000002X","price":29.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/91RXqgFflwL.jpg?v=1753712055"},{"product_id":"galatoires-biography-of-a-bistro","title":"Galatoire's: Biography of a Bistro","description":"\"This celebration of Galatoire’s, a restaurant renowned for its culinary art and French Quarter flair, features photographs, memorabilia, and 25 signature recipes. Presented is a description of Galatoire's appeal for New Orleans locals as well as its attraction to notable diners including Mick Jagger, Jimmy Buffett, Anne Bancroft, Mel Brooks, Richard Gere, U2, Tennessee Williams, William Faulkner, and Harpo Marx. Recipes for dishes such as Canape Lorenzo and Trout Marguery are included, as are quirky customs known as “the Line” and “Friday Lunch,” a local tradition that occurs during the cocktail hour.\", ISBN13: 9781588180711 ISBN10: 1588180719 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51261086433587,"sku":"FA_08-13-24_ART_301EBR","price":23.09,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71sNKSfV2kL.jpg?v=1753712486"},{"product_id":"dining-at-monticello-in-good-taste-and-abundance","title":"Dining at Monticello: In Good Taste and Abundance","description":"Among Thomas Jefferson's flaws, according to Patrick Henry, was the manner in which \"he has abjured his native victuals in favor of French cuisine.\" While Jefferson's years in Paris enhanced his fondness for French food, the offerings at Monticello incorporated Continental cuisine with more common Virginian fare, yielding a celebrated blend of cultures and traditions.\nDining at Monticello: In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table. Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the recently revealed kitchen restoration, to the African Americans who participated in this rich food culture at every stage. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand. Updated by Damon Lee Fowler, author of Classical Southern Cooking, the recipes are authentic to the period yet accessible to the home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity., ISBN13: 9781882886258 ISBN10: 1882886259 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51262587765043,"sku":"FA_08-16-24_ART_301EQU","price":21.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61-pJAGH5lL.jpg?v=1753719104"},{"product_id":"goldys-kitchen-cookbook-cooking-writing-family-life","title":"Goldy's Kitchen Cookbook: Cooking, Writing, Family, Life","description":"The beloved New York Times bestselling culinary mystery writer delivers a cookbook packed with more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life.\nDiane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer\/sleuth Goldy Schulz, a woman who “took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie.” Each Goldy novel includes recipes for scrumptious dishes from the adored character’s kitchen. Now, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time.\nHere are recipes for Appetizers and Soups, Eggs and Cheese, Salads and Starches, Meat, Poultry, and Fish, Breads, Desserts, and finally Low-Carb Recipes (how Davidson lost thirty pounds and kept them off). Most of the dishes came from “playing around with dishes tasted in restaurants.” Others are family favorites, some came from friends, and a few are “happy accidents.” At last, fans can enjoy delicious fare such as Bacon-Wrapped Artichokes with Dijon Cream Sauce, Diamond Lovers’ Hot Crab Dip, Sweethearts’ Swedish Meatballs in Burgundy Sauce, André’s Coq au Vin, Ice-Capped Gingersnaps, Damson-in-Distress Plum Tart, and Dad’s Bread.\nPart memoir, part writing manual, part cookbook, Goldy’s Kitchen Cookbook combines the author’s gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer and home cook, and includes her joy at receiving a fan letter from the legendary French Chef herself, Julia Child.\nFull of irresistible food, Goldy’s Kitchen Cookbook is a must-have book for Davidson fans, food lovers, and cooks everywhere., ISBN13: 9780062194046 ISBN10: 0062194046 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732515389747,"sku":"FA_05-21-25_ART_200008V8","price":17.33,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51D6lshtbAL.jpg?v=1753603479"},{"product_id":"jan-karons-mitford-cookbook-and-kitchen-reader-1","title":"Jan Karon's Mitford Cookbook and Kitchen Reader","description":"A collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon.\n\nMillions of readers have discovered the delights of a trip to Mitford, and they've all found themselves hankering for mouthwatering dishes like Father Tim's Rector's Meatloaf and Esther Bolick's outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more.\n\nAlong with 150 fabulous recipes are Jan's personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon's Mitford Cookbook \u0026amp; Kitchen Reader is a veritable feast.\n\n“[Jan Karon's] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford.”—The Cleveland Plain Dealer, ISBN13: 9780143118176 ISBN10: 014311817X Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732778647859,"sku":"FA_04-14-25_ART_200004WF","price":14.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/912cw9j59fL.jpg?v=1753608284"},{"product_id":"will-write-for-food-pursue-your-passion-and-bring-home-the-dough-writing-recipes-cookbooks-blogs-and-more","title":"Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More","description":"Do you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers? Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for years or are just starting out, this updated edition of Will Write for Food offers what you need to know to succeed and thrive, including: A new chapter on how to create a strong voice for your writing Diverse voices on the changing landscape of food writing How to self-publish your dream cookbook Building a social media following, with photography tips The keys to successful freelancing for publications and websites Engaging, provocative writing exercises to get the juices flowing, ISBN13: 9780306873997 ISBN10: 0306873990 Material Type: paperback","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732969586995,"sku":"FA_05-20-25_PHA_20000FX5","price":15.15,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71zTvNwrlZL.jpg?v=1753611052"},{"product_id":"screen-doors-and-sweet-tea-recipes-and-tales-from-a-southern-cook-a-cookbook","title":"Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook: A Cookbook","description":"Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite.\n\nBorn and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient–cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples–sweet tea and pie, of course–to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters.\n\nAs the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook–and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating., ISBN13: 9780307351401 ISBN10: 0307351408 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51732998914355,"sku":"AZ_STR_H0000CBT","price":11.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61G76smjoTL.jpg?v=1753611473"},{"product_id":"ham-biscuits-hostess-gowns-and-other-southern-specialties-an-entertaining-life-with-recipes","title":"Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes)","description":"Julia Reed spends a lot of time thinking about ham biscuits. And cornbread and casseroles and the surprisingly modern ease of donning a hostess gown for one’s own party. In Ham Biscuits, Hostess Gowns and Other Southern Specialties Julia Reed collects her thoughts on good cooking and the lessons of gracious entertaining that pass from one woman to another, and takes the reader on a lively and very personal tour of the culinary—and social—South. In essays on everything from pork chops to the perfect picnic Julia Reed revels in the simple good qualities that make the Southern table the best possible place to pull up a chair. She expounds on: the Southerner’s relentless penchant for using gelatin; why most things taste better with homemade mayonnaise; the necessity of a holiday milk punch (and, possibly, a Santa hat); how best to “cook for compliments” (at least one squash casserole and Lee Bailey’s barbequed veal are key). She provides recipes for some of the region’s best-loved dishes (cheese straws, red velvet cake, breakfast shrimp), along with her own variations on the classics, including Fried Oysters Rockefeller Salad and Creole Crab Soup. She also elaborates on worthwhile information every hostess would do well to learn: the icebreaking qualities of a Ramos gin fizz and a hot crabmeat canapé, for example; the “wow factor” intrinsic in a platter of devilled eggs or a giant silver punchbowl filled with scoops of homemade ice cream. There is guidance on everything from the best possible way to “eat” your luck on New Year’s Day to composing a menu in honor of someone you love. Grace and hilarity under gastronomic pressure suffuse these essays, along with remembrances of her gastronomic heroes including Richard Olney, Mary Cantwell, and M.F.K. Fisher. Ham Biscuits, Hostess Gowns and Other Southern Specialties is another great book about the South from Julia Reed, a writer who makes her experiences in—and out of—the kitchen a joy to read., ISBN13: 9780312359560 ISBN10: 031235956X Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51733781610803,"sku":"FA_04-18-25_PHA_2000097N","price":23.63,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/41EXzop2n_L.jpg?v=1753613813"},{"product_id":"comfort-me-with-apples-more-adventures-at-the-table","title":"Comfort Me with Apples: More Adventures at the Table","description":"In Ruth Reichl’s latest book — one that will delight her fans and convert those as yet uninitiated to her charming tales — the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.\n\nIt is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. Reichl’s anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck, and a garlic feast with Alice Waters are priceless. She is unafraid — even eager — to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike. The New York Times has said, “While all good food critics are humorous .. few are so riotously, effortlessly entertaining as Ruth Reichl.” In Comfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form., ISBN13: 9780375501951 ISBN10: 0375501959 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734000828723,"sku":"FA_06-11-25_UBD_20000J8B","price":14.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51LrjU3AymL.jpg?v=1753617783"},{"product_id":"eating-words-a-norton-anthology-of-food-writing","title":"Eating Words: A Norton Anthology of Food Writing","description":"A glorious survey of food writing from the classical world to the present.\nEdited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as “Food Writing Through History,” “At the Family Hearth,” “Hunger Games: The Delight and Dread of Eating,” “Kitchen Practices,” and “Food Politics.”\nSelections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O’Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy―Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace―enliven and enrich this comprehensive anthology. “We are living in the golden age of food writing,” proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. Eating Words shows how right she is. ---, ISBN13: 9780393239843 ISBN10: 0393239845 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734313697587,"sku":"FA_05-01-25_PHA_20000CS2","price":15.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61oX-FF1K5L.jpg?v=1753622037"},{"product_id":"brooks-headleys-fancy-desserts-the-recipes-of-del-posto-s-james-beard-award-winning-pastry-chef","title":"Brooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef","description":"A dessert cookbook and portrait of an unconventional dessert maker.\nWhile other chefs paid dues on restaurant lines and at cooking schools, Brooks Headley was in the back of a tour van as a drummer in much-loved punk bands that never made a dime. Former executive pastry chef at New York's Del Posto restaurant, Headley created unorthodox recipes that echoed his unconventional background: fruit was king, vegetables were championed, acidity was key, and simplicity was the goal.\nWith 97 recipes and more than 100 photographs, Brooks Headley's Fancy Desserts has six chapters: \"Fruit,\" \"Vegetables,\" \"Grains and Flours,\" \"Chocolate,\" \"Seeds and Nuts,\" and \"Dairy.\" Recipes range from verjus melon candy to tofu chocolate crème brûlée, fruit sorbet to eggplant and chocolate, showcasing Headley's unique perspective on ingredients and methodology. Guest contributors include philosopher-musician Ian Svenonius, essayist Sloane Crosley, and award-winning chefs Gabrielle Hamilton and David Kinch. Brooks Headley's Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs. 100 color photographs, ISBN13: 9780393241075 ISBN10: 0393241076 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734314090803,"sku":"FA_04-22-25_PHA_200009VD","price":15.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61CA1ZoEL7L.jpg?v=1753622039"},{"product_id":"wolfgang-puck-cookbook","title":"Wolfgang Puck Cookbook","description":"Provides more than two hundred recipes that combine French, Italian, and Oriental techniques and flavors, and offers such dishes as Stir-Fried Scallop Salad and Pizza with Smoked Salmon. Reprint. 20,000 first printing., ISBN13: 9780394533667 ISBN10: 0394533666 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734399353139,"sku":"TN_STR_H0000B5H","price":13.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/91PbXsfGySL.jpg?v=1753622936"},{"product_id":"on-the-town-in-new-york-the-landmark-history-of-eating-drinking-and-entertainments-from-the-american-revolution-to-the-food-revolution","title":"On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution","description":"This delightful, vividly detailed book takes you out on the town in New York from the American Revolution to today's Food Revolution. Michael and Ariane Batterberry, founders of Food and Wine magazine, detail a magnificent journey through the streets of New York, exploring the customs in eating, drinking and entertainment of both high and low culture. They take you into the dives of the Tenderloin and to the elaborate banquets of the Gilded Age. Whether they are talking about a saloon or the famous Astor House, they provide the most fascinating details from New York's richly diverse culinary history. First published in 1973 when New York seemed to be a city in decline, the original edition of On the Town in New York saw very little hope in the city's culinary future. Who could have known that New York was on the brink of a Food Revolution and a total reinvention of the American dining experience? Conceived to redress that miscalculation and to celebrate the thriving growth of dining out in New York, this anniversary edition of On the Town in New York contains a new afterward that picks up where the Batterberrys left off. All of the wonderful details of the original edition remain. We still find the vivid picture of the reception for Lafayette in 1824, the interesting birth of the cafeteria, as well as the description of an 1897 costume ball that cost $350,000. Even the recipe for the Algonquin's Famous Apple Pie is here for the traditionalists. What's new is the interesting tale of how New York came to be the restaurant capital of the world at a time when no one thought it possible. The Batterberrys combine their keen sense of New York's social history with their insider's knowledge of how the food and beverage industry reconceptualized itself to take advantage of the changing social fabric following the turbulent 60s. Here we find details of how the changing role of women, the influx of new immigrant communities, and the focus on nouvelle cuisine combined in unique ways to create a thriving dining industry rich in talent and celebrity. Delicious and irrisistable, this social history of New York will please anyone whose tasted the specialties of Chinatown, had a steak at Keen's or basked in the luxuries of the Rainbow Room., ISBN13: 9780415920209 ISBN10: 0415920205 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51734496837939,"sku":"FA_06-20-25_ART_20000BX4","price":24.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71YSm8h6b3L.jpg?v=1753648109"},{"product_id":"fa_05-29-25_pha_20000hl2","title":"I Loved, I Lost, I Made Spaghetti","description":"From failure to fusilli, this deliciously hilarious read tells the story of Giulia Melucci's fizzled romances and the mouth-watering recipes she used to seduce her men, smooth over the lumps, and console herself when the relationships flamed out.\n\nFrom an affectionate alcoholic, to the classic New York City commitment-phobe, to a hipster aged past his sell date, and not one, but two novelists with Peter Pan complexes, Giulia has cooked for them all. She suffers each disappointment with resolute cheer (after a few tears) and a bowl of pastina (recipe included) and has lived to tell the tale so that other women may go out, hopefully with greater success, and if that's not possible, at least have something good to eat.\n\nPeppered throughout Giulia's delightful and often poignant remembrances are fond recollections of her mother's cooking, the recipes she learned from her, and many she invented on her own inspired by the men in her life. Readers will howl at Giulia's boyfriend-littered past and swoon over her irresistable culinary creations., ISBN13: 9780446534420 ISBN10: 0446534420 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51747655876915,"sku":"FA_05-29-25_PHA_20000HL2","price":16.06,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81CE8h4RfIL.jpg?v=1753649653"},{"product_id":"u2-38-3-mt-_phr_07-03-25_h0000ncl","title":"Stirring It Up with Molly Ivins: A Memoir with Recipes","description":"You probably knew Molly Ivins as an unabashed civil libertarian who used her rapier wit and good ole Texas horse sense to excoriate political figures she deemed unworthy of our trust and respect. But did you also know that Molly was one helluva cook? And we're not just talking chili and chicken-fried steak, either. Molly Ivins honed her culinary skills on visits to France—often returning with perfected techniques for saumon en papillote or delectable clafouti aux cerises. Friends who had the privilege of sharing Molly's table got not only a heaping helping of her insights into the political shenanigans of the day, but also a mouth-watering meal, prepared from scratch with the finest ingredients and assembled with the same meticulous attention to detail that Molly devoted to skewering a political recalcitrant.\nIn Stirring It Up with Molly Ivins, her longtime friend, fellow reporter, and frequent sous-chef Ellen Sweets takes us into the kitchen with Molly and introduces us to the private woman behind the public figure. She serves up her own and others' favorite stories about Ivins as she recalls the fabulous meals they shared, complete with recipes for thirty-five of Molly's signature dishes. These stories reveal a woman who was even more fascinating and complex than the \"professional Texan\" she enjoyed playing in public. Friends who ate with Molly knew a cultured woman who was a fluent French speaker, voracious reader, rugged outdoors aficionado, music lover, loyal and loving friend, and surrogate mom to many of her friends' children, as well as to her super-spoiled poodle. They also came to revere the courageous woman who refused to let cancer stop her from doing what she wanted, when she wanted. This is the Molly you'll be delighted to meet in Stirring It Up with Molly Ivins., ISBN13: 9780292722651 ISBN10: 0292722656 Material Type: hardcover","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51778515730739,"sku":"U2.38.3-MT _PHR_07-03-25_H0000NCL","price":18.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/51598PdEfvL_9cbcc0bc-f2a7-428b-8661-e3ee94323569.jpg?v=1753610366"},{"product_id":"the-face-on-your-plate-the-truth-about-food","title":"The Face on Your Plate: The Truth About Food","description":"\u003cp\u003eThe best-selling author of When Elephants Weep explores our relationship with the animals we call food. In this revelatory work, Jeffrey Moussaieff Masson shows how food affects our moral selves, our health, and the environment. It raises questions to make us conscious of the decisions behind every bite we take: What effect does eating animals have on our land, waters, even global warming? What are the results of farming practices―debeaking chickens and separating calves from their mothers―on animals and humans? How does the health of animals affect the health of our planet and our bodies? And uniquely, as a psychoanalyst, Masson investigates how denial keeps us from recognizing the animal at the end of our fork―think pig, not bacon―and each food and those that are forbidden. The Face on intellectual, psychological, and emotional expertise over the last twenty years into the pivotal book of the food revolution., ISBN13: 9780393065954 ISBN10: 0393065952 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51781416878387,"sku":"A-STR_UBD_H0000YHZ","price":10.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81mPt-IEowL.jpg?v=1753621973"},{"product_id":"the-man-who-ate-everything-and-other-gastronomic-feats-disputes-and-pleasurable-pursuits","title":"The Man Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits","description":"\u003cp\u003eFunny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces.\u003c\/p\u003e\n\n\u003cp\u003eWhether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer.\u003c\/p\u003e\n\n\u003cp\u003eAt the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment.\u003c\/p\u003e\n\n\u003cp\u003eInevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a \"miraculous\" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter.\u003c\/p\u003e\n\n\u003cp\u003eHere is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book., ISBN13: 9780679430889 ISBN10: 0679430881 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51781655560499,"sku":"NC-STR_UBD_H0000OZ3","price":10.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/714GFlnJc_L.jpg?v=1753660047"},{"product_id":"tender-at-the-bone-growing-up-at-the-table","title":"Tender at the Bone: Growing Up at the Table","description":"\u003cp\u003eFor better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, Reichl discovered that \"food could be a way of making sense of the world . . . if you watched people as they ate, you could find out who they were.\"\u003c\/p\u003e\n\n\u003cp\u003eTender at the Bone is the story of a life determined, enhanced, and defined in equal measure by unforgettable people, the love of tales well told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner known for-evermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, onetime Baltimore socialite millionaress, who, for a brief but poignant moment, was retained as the Reichls' maid. Then we are introduced to Monsieur du Croix, the gourmand, who so understood and yet was awed by this prodigious child at his dinner table that when he introduced Ruth to the soufflé, he could only exclaim, \"What a pleasure to watch a child eat her first soufflé!\" Then, fast-forward to the politically correct table set in Berkeley in the 1970s, and the food revolution that Ruth watched and participated in as organic became the norm. But this sampling doesn't do this character-rich book justice. After all, this is just a taste.\u003c\/p\u003e\n\n\u003cp\u003eTender at the Bone is a remembrance of Ruth Reichl's childhood into young adulthood, redolent with the atmosphere, good humor, and angst of a sensualist coming-of-age., ISBN13: 9780679449874 ISBN10: 0679449876 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51781702091059,"sku":"FA_05-09-25_ART_2000081C","price":17.81,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/61h_2yt_XPL_44513610-532e-4c4e-997e-c141d733e808.jpg?v=1753660195"},{"product_id":"america-the-cookbook","title":"America: The Cookbook","description":"\u003cp\u003e\"Langholtz sets out to document all the nooks and crannies of American cuisine, and she succeeds spectacularly... Essays from influential chefs and food writers from each state add depth and perspective to the book... Rather than simply offering a rote recitation of well-worn classics, Langholtz artfully includes recipes that show America's kaleidoscopic culinary landscape.\" —Publishers Weekly, Starred review With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs. America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favorites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs., ISBN13: 9780714873961 ISBN10: 0714873969 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51781993627955,"sku":"FA_05-29-25_ART_200009TV","price":65.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/71ZVmt4U9qL.jpg?v=1753663315"},{"product_id":"best-food-writing-2008","title":"Best Food Writing 2008","description":"\u003cp\u003eBest Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake.\u003cbr\u003e\nLike previous collections, Best Food Writing 2008 will include writers such as Colman Andrews, Anthony Bourdain, Frank Bruni, Bill Buford, Barbara Kingsolver, Madhur Jaffrey, Ruth Reichl, Raymond Sokolov, Jeffrey Steingarten, and many others., ISBN13: 9780738212517 ISBN10: 0738212512 Material Type: paperback\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51782025478451,"sku":"AZ_STR_H0000CGJ","price":14.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/416nMsN-tRL.jpg?v=1753664077"},{"product_id":"the-sneaky-chef-to-the-rescue-101-all-new-recipes-and-sneaky-tricks-for-creating-healthy-meals-kids-will-love","title":"The Sneaky Chef to the Rescue: 101 All-New Recipes and “Sneaky” Tricks for Creating Healthy Meals Kids Will Love","description":"\u003cp\u003eThe New York Times bestselling author returns -- this time responding directly to her readers' most pressing concerns. Legions of fans have written to her, asking for more recipes that focus on their specific family challenges. She's heard them loud and clear, and has crafted meals that are targeted to these special needs, including:\u003cbr\u003e\nSneaky Chef Light: Delicious recipes for kids struggling with their weight: with lower calories, lower fat -- and all the taste!\u003cbr\u003e\nSneaky Chef for Food Allergies. For the millions of children who suffer from food allergies, here are recipes that are dairy-free, egg-free, and gluten-free.\u003c\/p\u003e\n\n\u003cp\u003eSneaky Chef for More Variety -- More make-ahead purees and crafty, kid-friendly recipes the whole family will love.\u003cbr\u003e\nSneaky Chef Celebrates! 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Even now, in possibly the country's darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents.\u003c\/p\u003e\n\n\u003cp\u003eFriends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. Recipes like the following elicit vibrant images of an ancient culture:\u003c\/p\u003e\n\n\u003cp\u003eHot Yogurt Soup Fresh Thyme and Halloumi Salad Lamb and Okra Stew Chicken Shawarma Wraps Semolina and Coconut Cake\u003c\/p\u003e\n\n\u003cp\u003eOur Syria is a delicious celebration of the unique taste, culture, and food of Syria-and a celebration of everything that food and memory can mean to an individual, to a family, and to a nation., ISBN13: 9780762490523 ISBN10: 0762490527 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51784718385459,"sku":"FA_05-20-25_PHA_20000FYT","price":19.37,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/91Ar-el7BOL.jpg?v=1753666270"},{"product_id":"the-wurst-of-lucky-peach-a-treasury-of-encased-meat","title":"The Wurst of Lucky Peach: A Treasury of Encased Meat","description":"\u003cp\u003eThe best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado.\u003c\/p\u003e\n\n\u003cp\u003eLucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo., ISBN13: 9780804187770 ISBN10: 0804187770 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51785165177139,"sku":"A_06-05-25_H0000HGP","price":14.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81ksuUleG2L.jpg?v=1753671036"},{"product_id":"the-columbia-restaurant-celebrating-a-century-of-history-culture-and-cuisine-florida-history-and-culture","title":"The Columbia Restaurant: Celebrating a Century of History, Culture, and Cuisine (Florida History and Culture)","description":"\u003cp\u003eBehind the scenes at one of Florida's most beloved restaurants\u003c\/p\u003e\n\n\u003cp\u003eThe Columbia is Florida's oldest and most honored restaurant. Founded in 1905 as a cafe catering to immigrant cigar workers in Ybor City, it has grown into one of the culinary touchstones of the state. Handed down from generation to generation, the Columbia remains family owned and operated, with seven locations from St. Augustine to Sarasota.\u003c\/p\u003e\n\n\u003cp\u003eIn The Columbia Restaurant, Andrew Huse provides an in-depth look at the people who made the restaurant great. With a historian's eye for accuracy and a storyteller's ear for delicious anecdotes, Huse traces the fortunes of the Columbia from the founder, Casimiro Hernandez Sr., to his great-grandson, fourth-generation restaurateur Richard Gonzmart.\u003c\/p\u003e\n\n\u003cp\u003eThe Columbia's history is rich with stories of secret stashes of liquor, backroom deals with gangsters, waiters who never forgot an order, business challenges from the Great Depression to urban renewal and beyond.\u003c\/p\u003e\n\n\u003cp\u003eKeeping in mind why people fall in love with a restaurant, the book includes favorite recipes from across the years, along with hundreds of color and black and white photographs that trace the Columbia's evolution across the century., ISBN13: 9780813033655 ISBN10: 0813033659 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51785403728179,"sku":"FA_05-21-25_ART_200008ZB","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81hjCmWakRL.jpg?v=1753673901"},{"product_id":"southern-living-off-the-eaten-path-favorite-southern-dives-and-150-recipes-that-made-them-famous-southern-living-paperback-oxmoor","title":"Southern Living Off the Eaten Path: Favorite Southern Dives and 150 Recipes that Made Them Famous (Southern Living (Paperback Oxmoor))","description":"\u003cp\u003eTake a tasty tour along the highways and unique back roads of the South with author Morgan Murphy as he uncovers the best eateries and unique recipes this region has to offer. Part cookbook, part delicious journey through the South, Southern Living Off the Eaten Path is a discovery guide for people who love Southern food.\u003c\/p\u003e\n\n\u003cp\u003eReaders will accompany former Southern Living travel and food editor Morgan Murphy as he winds his way through the South to discover the restaurants and watering holes that showcase the true flavor of the region. Full-color photography takes readers inside these community landmarks. Prized recipes are pried out of secretive restaurant cooks and vetted in the Southern Living Test Kitchens so they can be replicated at home when readers can't hit the road for their roadfood fix.\u003c\/p\u003e\n\n\u003cp\u003eHelpful tips accompany each recipe and explain how to up the flavor ante of classics like mac-n-cheese or country-style coleslaw the way the best diners do. Recollections and reflections from owners, patrons, and employees of these \"off the eaten path\" spots round out this book of travelers' tales and delicious food finds. 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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, so I have developed some philosophies.”\u003c\/p\u003e\n\n\u003cp\u003eRenowned and beloved author Maya Angelou returns to the kitchen—both hers and ours—with her second cookbook, filled with time-tested recipes and the intimate, autobiographical sketches of how they came to be. Inspired by Angelou’s own dramatic weight loss, the focus here is on good food, well-made and eaten in moderation. When preparing for a party, for example, Angelou says, “Remember, cooking large amounts of food does not mean that you are obligated to eat large portions.” When you create food that is full of flavor, you will find that you need less of it to feel satisfied, and you can use one dish to nourish yourself all day long.\u003c\/p\u003e\n\n\u003cp\u003eAnd oh, what food you will create! Savor recipes for Mixed-Up Tamale Pie, All Day and Night Cornbread, Sweet Potatoes McMillan, Braised Lamb with White Beans, and Pytt I Panna (Swedish hash.) All the delicious dishes here can be eaten in small portions, and many times a day. More important, they can be converted into other mouth-watering incarnations. So Crown Roast of Pork becomes Pork Tacos and Pork Fried Rice, while Roasted Chicken becomes Chicken Tetrazzini and Chicken Curry. And throughout, Maya Angelou’s rich and wise voice carries the food from written word to body-and-soul-enriching experience.\u003c\/p\u003e\n\n\u003cp\u003eFeaturing gorgeous illustrations throughout and Angelou’s own tips and tricks on everything from portion control to timing a meal, Great Food, All Day Long is an essential reference for everyone who wants to eat better and smarter—and a delightful peek into the kitchen and the heart of a remarkable woman., ISBN13: 9781400068449 ISBN10: 1400068444 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51791108145459,"sku":"A_STR_H0000FT0","price":12.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/81IzG0EyECL.jpg?v=1753699090"},{"product_id":"roast-chicken-and-other-stories","title":"Roast Chicken And Other Stories","description":"\u003cp\u003e\"Good cooking depends on two things: common sense and good taste.\"\u003cbr\u003e\nIn England, no food writer's star shines brighter than Simon Hopkinson's, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes.\u003cbr\u003e\nIn this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it!\u003cbr\u003e\nIrresistible recipes in this book include:\u003cbr\u003e\nEggs FlorentineChocolate TartPoached Salmon with Beurre BlancAnd, of course, the book's namesake recipe, Roast Chicken\u003cbr\u003e\nWinner of both the 1994 Andr Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients., ISBN13: 9781401308629 ISBN10: 1401308627 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51791126102323,"sku":"FA_06-02-25_ART_200009ZV","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/5187a7ll3uL.jpg?v=1753699415"},{"product_id":"o-the-oprah-magazine-cookbook","title":"O, The Oprah Magazine Cookbook","description":"\u003cp\u003eWho wouldn't love to put fantastic foods on the table--extraordinary pleasures for everyday eating; simply delicious treats that can be prepared in record time; comfort food that brings family and friends together; luxurious meals that cost barely more than fast food; divine dishes perfect for guests or just for quiet nights at home Now you can have all that and more, any time you choose, with this first-ever collection of 175 of the best recipes from O, The Oprah Magazine.\u003cbr\u003e\nFeaturing more than 60 great chefs and food writers, alongside mouth-watering photographs, this cookbook presents an exquisite array of dishes from cocktails to appetizers, main dishes to desserts, soups to sandwiches, and everything in between.\u003cbr\u003e\nO, The Oprah Magazine Cookbook offers something for everyone--and for all types of occasions, whether you're preparing a feast or looking for a simple dish to satisfy a craving. APPETIZERS range from an easy to make Crostini with Wild Mushrooms and Mozzarella to Crushed Potato with Smoked Salmon, Caviar, and Chives; from elegant Grilled Sea Scallops with Tomato-Black Olive Vinaigrette to delectable Fried Green Tomato Salad with Homemade Ranch Dressing.\u003cbr\u003e\nINSPIRATION comes from all across the country and around the globe, and you can now enjoy at home dishes such as a tantalizingly bright bowl of Callaloo soup, Moroccan Cinnamon-Rubbed Leg of Lamb, the best Tiramisu ever, an addictive Cuban Grilled Corn on the Cob with Queso Blanco and Lime, and a crazy-delicious New Orleans Creole Gumbo.\u003cbr\u003e\nDESSERTS include decadent Black Currant-Tea Chocolate Truffles, amazingly simple Chocolate Pots de Crme, Heavenly Fresh Mint Ice Cream, and silky smooth Banana Pudding. For drinks Here is a Pomegranate Daiquiri and a Strawberry Mint Iced Tea, both perfect for a summer party, and a frothy Mexican hot chocolate, the ideal thing for a cold winter night.\u003cbr\u003e\nALONG WITH THE RECIPES, professional chefs and celebrated gourmands provide informative, entertaining, and vibrant lessons and advice about food and cooking--and life. Maya Angelou talks about food as a way to soothe discord, but even more important, as a joyful part of life; Gayle King describes how a true food lover can take equal pleasure from fine dining in a fancy restaurant and a casual burger joint; Marcus Samuelsson explains how travel can expand your palate; Nina Simonds brings home vital lessons from Asia about family dining; Art Smith gives inimitable advice on how to make eating outdoors easy, delicious, and fun. Other wonderful contributions come from Govind Armstrong, Leah Chase, Colin Cowie, Rozanne Gold, Michel Nischan, Susan Spungen, and Rori Trovato.\u003cbr\u003e\nALSO INCLUDED are advice on brilliant pairings of wine with food and a special index that leads you right to holiday foods, snacks, vegetarian recipes, party favorites, and kid-friendly dishes.\u003cbr\u003e\nSixteen million readers a month turn to the recipe pages in O, The Oprah Magazine to see the featured chefs and their fabulous food as well as the gorgeous photography. Their recipes embody the spirit of O, The Oprah Magazine and will inspire you to create irresistible meals for your family and friends, both every day and on special occasions. More than a collection of recipes, this book is a guide to enjoying food, elevating every dining experience, and appreciating the special role that cooking and eating can, together, play in our lives., ISBN13: 9781401322601 ISBN10: 1401322603 Material Type: hardcover\u003c\/p\u003e","brand":"CheapBookDepot","offers":[{"title":"Default Title","offer_id":51791126462771,"sku":"A_06-07-25_H0000ILS","price":13.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0748\/5086\/1363\/files\/818tssLRjmL.jpg?v=1753699427"},{"product_id":"mario-batali-big-american-cookbook-250-favorite-recipes-from-across-the-usa","title":"Mario Batali--Big American Cookbook: 250 Favorite Recipes from Across the USA","description":"\u003cp\u003eMario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie.\u003c\/p\u003e\n\n\u003cp\u003eOver two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food.\u003c\/p\u003e\n\n\u003cp\u003eCovering the Northeast\/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest.\u003c\/p\u003e\n\n\u003cp\u003eAll the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. 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Keith McNally, star restauranteur, gave author Reggie Nadelson unprecedented access to his legendary Soho brasserie, its staff, the archives, and the kitchens. Journalist Nadelson, who has covered restaurants and food for decades on both sides of the Atlantic, recounts the history of the French brasserie and how Keith McNally reinvented the concept for New York City.\u003c\/p\u003e\n\n\u003cp\u003eAt Balthazar is an irresistible, mouthwatering narrative, driven by the drama of a restaurant that serves half a million meals a year, employs over two hundred people, and has operated on a twenty-four hour cycle for twenty years. 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