Cookbooks: Home

In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region.

This kitchen classic from James Beard-a name synonymous with culinary excellence-is back in print in a handsome edition featuring 100 of Beard's favorite international recipes and in-depth information on pasta's origins. An indispensable resource from the dean of American cooking.

In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to "taste of the hand," or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.

Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ̶ these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East.

Food is central to daily religious practice and holiday celebrations the world over. For instance, Orthodox Jews keep kosher, Muslims feast after fasting during the holy month of Ramadan, and Hindus leave food offerings in the temple for the dieties. For many, food is seen as nourishment for the body and soul. This cookbook illuminates the food practices of followers of the world's major religions: Judaism, Christianity, Islam, Hinduism, Sikhism, Buddhism, and Shintoism.

More treats! More author profiles! More fun! This companion to McElmeel's Authors in the Kitchen focuses on another 50 popular children's authors, including Berthe Amoss, Betsy Byars, Jean Fritz, Johanna Hurwitz, and others, with delectable recipes contributed by the authors or based on their books. You'll learn fascinating facts about each author and read the stories behind the recipes. Biographical details, author photos, book lists, and reading connections make this a perfect resource for library, classroom, and home.

A combination of cookbook and discussion ideas for popular book club selections features an assortment of recipes for culinary creations that tie in with a variety of literary masterpieces.

Cooking Plain, Illinois Country Style by Helen Walker Linsenmeyer presents a collection of family recipes created prior to 1900 and perfected from generation to generation, mirroring the delicious and distinctive kind of cookery produced by the mix of people who settled the Illinois Country during this period.

Based on Beard's 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sautéing, and grilling to chilling and freezing. With recipes grouped according to their method of preparation, this practical cookbook is the definitive resource for all levels of culinary expertise.

For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms.

Annabella P. Hill (1810-1878) was a socially-prominent Georgia native whose encyclopedic treasury of 19th century recipes, cooking advice, and household hints was first published in 1867. This is a facsimile of the 1872 edition, accompanied by a biographical sketch, historical notes, and a glossary

Put away the complicated cooking gadgets: a wheat- and gluten-free diet for your kids just got easier! All the recipes in this completely revised second edition are simple to make for busy parents on the go, and they conform to new gluten-free guidelines.

Featuring an array of tempting traditional Native recipes and no-nonsense practical advice about health and fitness, Recovering Our Ancestors' Gardens, by the acclaimed Choctaw author and scholar Devon Abbott Mihesuah, draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life.