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Jason Ventre
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Coach Joe Sasso
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Amrik Binapal
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Sherman P. Bastarache
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By Bob Holt
When the Lord made pork chops, he said that they would be, bar none, Bob Holt's most favorite meat forever. Being brought up in the Presbyterian Church, and instilled with a belief in "predestination," I believe it was fore-ordained that pork chops would be it for me. From the beginning, back in the years of World War II, pork was a main staple my first year of life on the family farm. You're right, I don't remember it, but it must have been imprinted on my hard drive. After Momma introduced me to pork fat (hog lard), Justin Wilson brought wine into my life, and I've been on a roll ever since.
FORMAT: Softcover
By Greg Martin
ZESTY TASTES FROM SOUTH FLORIDA The purpose of this book is to give you fresh ideas for great meals. The step by step cooking instructions are all tested and true. Of course any cook can deviate from the mentioned ingredients and methods. The real basis for any recipe is that one good ingredient or taste, mixed with any other will taste good together. This book features many tropical favorites with the freshest of ingredients. We always keep in mind that no one ever wants to burn Garlic because it develops a very bitter taste. A few of our recipes were sent to us by fire departments around the country and some by readers of our daily blog, Beach Zest.com In each case we copied them as submitted without any revisions. Should you have any questions or comments, please contact us at Beach Zest.com
FORMAT: Softcover
By Greg Martin
ZESTY TASTES FROM SOUTH FLORIDA The purpose of this book is to give you fresh ideas for great meals. The step by step cooking instructions are all tested and true. Of course any cook can deviate from the mentioned ingredients and methods. The real basis for any recipe is that one good ingredient or taste, mixed with any other will taste good together. This book features many tropical favorites with the freshest of ingredients. We always keep in mind that no one ever wants to burn Garlic because it develops a very bitter taste. A few of our recipes were sent to us by fire departments around the country and some by readers of our daily blog, Beach Zest.com In each case we copied them as submitted without any revisions. Should you have any questions or comments, please contact us at Beach Zest.com
FORMAT: E-Book
By Milton Weiss
By 1930, Beverly Hills was more than a one-horse town; after all, there was Tom Mix’s horse, Hoot Gibson’s, Hopalong’s (Bill Boyd), Leo Carillo’s and a good number of others were seen on the bridal paths of Rodeo Drive and Sunset Boulevard. Also in 1930, a restaurant serving Mitell-European cuisine opened in a wood-frame house on now-famous Rodeo Drive. Recovering from the “Crash of ‘29” was difficult but through the dedication and personality of owner Mama Weiss, the restaurant prospered and became “home away from home” to many colorful members of the motion picture community.
FORMAT: Softcover
By Mary El-Baz
Add some 'aroma therapy' to your everyday and special dishes by seasoning with the extraordinary essence of culinary herbs. Whether it's with pungent rosemary or subtle chervil, your meals are sure to tantalize when you use the cooking and flavoring tips in Flavoring with Culinary Herbs: Tips, Recipes, and Cultivation. Learn which herbs are considered pungent, strongly accented, or harmoniously mix well with others, and how each blends with certain foods to enhance flavor. Delicious recipes not only feature the various combinations of delicate and appetizing herb flavors and the foods with which they blend, but also those for herb butters, seasoning blends, cordials, and jellies. To extend your cooking pleasure with culinary herbs, Flavoring with Culinary Herbs: Tips, Recipes, and Cultivation includes tips on cultivating herbs in your garden or indoors, and preserving the herbs for use year-round. Author Mary El-Baz offers savory recipes for cooking with pungent, strongly accented, and harmonious blending herbs- Pungent: Rosemary Chicken in Mushroom Sauce Stuffed Mushrooms with Sage Ham and Bean Soup Strongly Accented: Tomato-Basil-Mozzarella Salad Thai Shrimp with Pasta Lemon-Coriander Tea Cookies Dill Batter Bread Moroccan Mint Tea Tarragon Turkey Breast Soft Cheese Spread with Thyme Mixers: Chervil Pesto Spread Parsley Crumb-Topped Tomatoes Grilled Pork Chops with Summer Savory-Mustard Marinade Herbed Angel Hair Pasta Multi-Purpose Beef Seasoning Blend
FORMAT: Softcover
By Kathryn Bernier
The Little Veggie Cookbook is packed with quick and easy ideas and recipes for preparing fresh vegetables, fruits and berries from your local farm stands and markets. Ninety-nine percent of these recipes were shared by customers who frequent local farm stands and markets seeking fresh, healthy foods. Some of those people were local residents, some were tourists passing through, and some were summer residents from a large radius around the area. They represented a variety of religious and ethnic backgrounds, which provided a nice variety of recipes. The Little Veggie Cookbook is sprinkled with tidbits of information and a smattering of useful growing tips. It includes an herb chart to take the guesswork out of which foods each one compliments. It also contains easy directions to create personalized vinegars and oils for home use or for gift giving. The Little Veggie Cookbook is great for the budding chef in your house and a good addition for collectors of cookbooks. Browse through it and see it would make a nice gift for a new bride, a house warming or your sister, not to mention yourself.
FORMAT: Softcover
By Kathryn Bernier
The Little Veggie Cookbook is packed with quick and easy ideas and recipes for preparing fresh vegetables, fruits and berries from your local farm stands and markets. Ninety-nine percent of these recipes were shared by customers who frequent local farm stands and markets seeking fresh, healthy foods. Some of those people were local residents, some were tourists passing through, and some were summer residents from a large radius around the area. They represented a variety of religious and ethnic backgrounds, which provided a nice variety of recipes. The Little Veggie Cookbook is sprinkled with tidbits of information and a smattering of useful growing tips. It includes an herb chart to take the guesswork out of which foods each one compliments. It also contains easy directions to create personalized vinegars and oils for home use or for gift giving. The Little Veggie Cookbook is great for the budding chef in your house and a good addition for collectors of cookbooks. Browse through it and see it would make a nice gift for a new bride, a house warming or your sister, not to mention yourself.
FORMAT: E-Book
By Robert S. Blair
Robert Blair has experienced 86 years of cooking and being cooked for in some pretty unusual places and circumstances. The recipes in this book are a compilation of unique camping and oil field fare (particularly in the Four Corners Region), a variety of home cooking passed down from generations, and some of Blair’s favorite recipes.
FORMAT: Softcover
By Daina Chamness
Written over the years around a farm house dinner table, LifeSpice is full of over 80 favorite and kitchen-tested recipes, bits of country wisdom and reminiscences of growing up in Indiana. This delightful little book is a recording of a family’s history that may remind you of our own stories, especially if you grew up in Indiana—or got here as soon as you could. Indiana snow storms, befuddled census takers, and colorful characters provide the background stories for beloved recipes that have been tested over the year by discriminating Hoosier appetites, carefully educated at pitch-in suppers. You decide whether this is a cookbook, a storyteller’s ramblings or a book of dinner table philosophy. Whatever you think; you’ll be sure to share the recipes and the rest of it with family and friends.
FORMAT: Softcover
By Terry Rizzuti and R.E. Armstrong
Fifty percent of all author royalties from sales of The American Veterans Cookbook: A Collection of Recipes from Veterans and Their Families will be donated directly to the Armed Forces Veterans Homes Foundation, located in Suitland, MD. While the authors believe this organization is worthy of our support, we are not associated with it in any way whatsoever. This Foundation is a non-profit, non governmental organization that operates exclusively for charitable purposes and solely for the public welfare. The organization solicits, receives, manages and disburses financial resources by means of grants and awards to agencies nation wide that serve the needs of elderly and infirm veterans of America's armed forces. If sales of this recipe collection go well, we plan to produce new editions in the future to continue our fund raising efforts for programs and projects that benefit American Veterans and their families. We appreciate very much your contribution to this worthy goal on behalf of our nation's veterans who have sacrificed so much to ensure our American way of life. Some have sacrificed life or limb(s), others their professional careers and schooling; still others have sacrificed their physical and/or mental health. We as a nation have an obligation to this special segment of our population that absolutely must be expressed in heartfelt ways and actions. Please join us in doing just that.
FORMAT: Softcover
By Terry Rizzuti and R.E. Armstrong
Fifty percent of all author royalties from sales of The American Veterans Cookbook: A Collection of Recipes from Veterans and Their Families will be donated directly to the Armed Forces Veterans Homes Foundation, located in Suitland, MD. While the authors believe this organization is worthy of our support, we are not associated with it in any way whatsoever. This Foundation is a non-profit, non governmental organization that operates exclusively for charitable purposes and solely for the public welfare. The organization solicits, receives, manages and disburses financial resources by means of grants and awards to agencies nation wide that serve the needs of elderly and infirm veterans of America's armed forces. If sales of this recipe collection go well, we plan to produce new editions in the future to continue our fund raising efforts for programs and projects that benefit American Veterans and their families. We appreciate very much your contribution to this worthy goal on behalf of our nation's veterans who have sacrificed so much to ensure our American way of life. Some have sacrificed life or limb(s), others their professional careers and schooling; still others have sacrificed their physical and/or mental health. We as a nation have an obligation to this special segment of our population that absolutely must be expressed in heartfelt ways and actions. Please join us in doing just that.
FORMAT: E-Book
By Phyllis P. Corella, Andrew Corella, Cortito Inc
Here is a collection of eclectic, home-cooked recipes that Andrew and Phyllis Corella have been testing and refining for over thirty-four years. They emphasize the use of fresh ingredients and offer time saving tips. It is written in plain language so it will attract gourmets and well as novice cooks. Long for a zeppole that are sold at Italian feasts, or crispy Italian bread, or manicotti light as air or delicate cream puffs? It's all in here and more. Chocolate lovers will love the chocolatier recipes. They are truly decadent. Andrew and Phyllis entertain frequently and many guests have told them their chocolate ice cream is the best they have ever eaten. And wait until you try their crumb cake. It is a sliver of cake with giant crumbs. Happy eating.
FORMAT: Softcover
By Phyllis P. Corella, Andrew Corella, Cortito Inc
Here is a collection of eclectic, home-cooked recipes that Andrew and Phyllis Corella have been testing and refining for over thirty-four years. They emphasize the use of fresh ingredients and offer time saving tips. It is written in plain language so it will attract gourmets and well as novice cooks. Long for a zeppole that are sold at Italian feasts, or crispy Italian bread, or manicotti light as air or delicate cream puffs? It's all in here and more. Chocolate lovers will love the chocolatier recipes. They are truly decadent. Andrew and Phyllis entertain frequently and many guests have told them their chocolate ice cream is the best they have ever eaten. And wait until you try their crumb cake. It is a sliver of cake with giant crumbs. Happy eating.
FORMAT: E-Book
By Phyllis P. Corella, Andrew Corella, Cortito Inc
Here is a collection of eclectic, home-cooked recipes that Andrew and Phyllis Corella have been testing and refining for over thirty-four years. They emphasize the use of fresh ingredients and offer time saving tips. It is written in plain language so it will attract gourmets and well as novice cooks. Long for a zeppole that are sold at Italian feasts, or crispy Italian bread, or manicotti light as air or delicate cream puffs? It's all in here and more. Chocolate lovers will love the chocolatier recipes. They are truly decadent. Andrew and Phyllis entertain frequently and many guests have told them their chocolate ice cream is the best they have ever eaten. And wait until you try their crumb cake. It is a sliver of cake with giant crumbs. Happy eating.
FORMAT: Hardcover
By Cathy Swift
Cat Swift, as a Professor of Marketing at Georgia Southern University, anonymously wrote the column, "Let's Do Lunch," for the Savannah Business Journal. Van Robbins got her start from Savannah native, Juliette Gordon Low, the founder of the Girl Scouts. John Miltiades is a direct descendant of General James Oglethorpe and is considered a scholar, captain of tall ships, and builder of large buildings.
FORMAT: Softcover
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