Kentucky Housewife or Mennonite Recipes from the Shenandoah Valley

Kentucky Housewife: Containing Nearly Thirteen Hundred Full Receipts

Author: Lettice Bryan

Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes, all cooked and seasoned in a hot climate. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.

Book about: Clarke Spurriers Fine Wine Guide or In 60 Ways

Mennonite Recipes from the Shenandoah Valley

Author: Phyllis Pellman Good

Known for its piercing mountain ranges, its soft hilly pastures, and its Civil War secrets, Virginia's Shenandoah Valley is also home to thousands of Mennonites. Their foods are as lush and as whole as the land on which it is grown and prepared. Here are hundreds of those uncommonly tasty recipes, gathered from a comforting food tradition, rooted in the old South. Included are color photographs of the community and its people, and historic sketches of many of the Valley's small towns.

Perfect Pasta and Pizza or the Sourdough Bread Bowl Cookbook

Perfect Pasta and Pizza

Author: Carla Capalso

This book contains over 60 authentic Italian recipes for pizzas, breads, and pasta dishes, providing an irresistible collection for all lovers of Italian food.

Book about: Bipolar Not ADHD or Writing the Fire

the Sourdough Bread Bowl Cookbook: For Parties, Holiday Celebrations, Family Gatherings, and Everyday Meals

Author: John Vrattos

For decades, tens of thousands of visitors to San Francisco's famed Fisherman's Wharf have enjoyed the sublime taste of crusty sourdough bread bowls filled with piping hot chowder. As the popularity of this culinary treat grew, so did the many creative uses of Sourdough Bread Bowls—from beautiful party centerpieces filled with luscious dips to chic edible settings for salads, appetizers, entrЋes, desserts, and so much more. To answer the question, "How do I get started?" gourmet chef John Vrattos and best-selling food writer Lisa Messinger have created an easy-to-follow, fun-to-use cookbook that provides all the answers.

John and Lisa first guide the reader through the process of carving out a bread bowl. Whether you're using sourdough or pumpernickel, and whether your loaf is out-of-the-oven fresh or store-bought, you'll learn the secret of making a bowl that is both beautiful and functional. From there, John and Lisa offer dozens and dozens of sumptuous kitchen-tested recipes, ranging from well-loved traditional dishes such as San Francisco's famed Clam Chowder to the innovative Warm 12-Layer Baja Shrimp Taco Dip. Included in each recipe chapter is a dish specially developed by one of San Francisco's top restaurant chefs. You'll enjoy the creations of Steven Scarabosio, executive chef of Fisherman's Wharf's legendary Scoma's; Jay Veregee of the prestigious Tadich Grill, San Francisco's oldest eatery; and many more talented individuals who have been inspired by Sourdough Bread Bowl cookery.

Whether you're hosting a Superbowl party, having the family over for dinner, or simply cooking up an intimate supper for two, make your event a little more special with The Sourdough Bread Bowl Cookbook.

About the Author:
John Vrattos is a gourmet cook who has been in the sourdough bread business for over twenty-five years, working for the world's top producers of sourdough breads. John is a recipient of the exclusive Antonin Careme culinary medal awarded by the San Francisco's Chef Association of the Pacific Coast. John and his family reside in San Francisco's Bay area.

Lisa Messenger is a popular syndicated cookbook columnist, longtime newspaper editor, and the best-selling author of four books on cooking and nutrition. Her writing has been honored for excellence by the Association of Food Journalists. Lisa and her husband live in the greater Los Angeles area.

Dinners with Famous Women or I Remember Mama

Dinners with Famous Women: From Cleopatra to Indira Gandhi

Author: Eugenia R Van Vliet

Culinary history made fun. Let each famous woman describe the food of her generation. Make a dinner with Cleopatra, Annie Oakley, and Mata Hari.

This is a culinary history cookbook with a different twist—women from different centuries tell you about the meals of their time. You are provided with a menu and recipes for a succulent dinner inspired by the women featured in each chapter. You can learn about a meal that Anne Boleyn enjoyed at Hampton Court with Henry VIII, eat a meal with Emily Dickinson, and celebrate Passover with Emma Goldman.

Dinners With Famous Women was written in the hopes that culinary history will become an exciting part of your cooking experience.

Interesting book: The Privatization Process or Component Based Development for Enterprise Systems

I Remember Mama: A Collection of Recipes and Memories

Author: Elinor Geller

I Remember Mama is a collection of the recipes of three generations of "good eaters". It is about our family…brought together in the kitchen and around the holiday table. It is about tradition and celebrations…about abundance and love. It is about our past, our present and our optimism for the future. Most important of all, it is about the women who have shaped our palate and our lives. Their zest for living flavors every day and is why I Remember Mama.