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Explor the time-honored culinary traditions of Scotland with this collection of over 60 authentic recipes
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From the experts at Food & Wine: one unequaled cookbook with all the best recipes, from the greatest chefs, published in the past 12 months.
Almost 1 million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the crème de la crème of cookbooks. Here are their selections—more than 100 from 25 cookbooks—all fully kitchen-tested. Each recipe will tantalize you on the page, just from the enticing photos and descriptions, and the chefs don’t come better than this. From Emeril’s Kitchens gives us a recipe for Shrimp and Coconut Milk Risotto. Nigella Lawson (Forever Summer) presents her Squid Salad with Lime, Cilantro, Mint, and Mazuna. David Bouley’s contributions from East of Paris include a delicious Roast Chicken with Paprika Sauce. Paula Wolfert (The Slow Mediterranean Kitchen) offers Beef Short Ribs Simmered in Red Wine with Fennel, Black Olives, and Anchovies, while Jamie Oliver serves up Crispy Fried Salmon with Spring Vegetable Broth. Also represented: David Rosengarten, Alice Medrich, Annie Somerville, and many more.
Best of the Best: The Best Recipes From the 25 Best Cookbooks of the Year
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A collection of the notorious retro Weight Watchers recipe cards in all their foul, full-color glory.
In the words of Wendy McClure, author of I’m Not the New Me, blog trailblazer, internet favorite, and fearless discoverer:
I found them while helping my parents clean out their basement. Plenty of the dishes seemed normal enough, but as I flipped through them, some of the recipes began to alarm me. And then I found the card for Rosy Perfection Salad.
I fell over. I mean I Iaughed so hard I started coughing and I fell back on the floor and I waved the card at my mom, who just rolled her eyes.”Can I please have these? Please?” I begged. “What do you want them for?” she asked. “To cook?” “No,” I said…
And here they are: the disturbing dishes made famous on the Internet and many more. From Fish Balls to Celery Logs to Caucasian Shashlik to Frankfurter Spectacular in all their scary goodness. Mmmmm, Shashlik…Amazon.com Review
Several years ago, while dutifully helping clean out her parents’ basement, Wendy McClure struck comic gold when she discovered an intact and well-preserved collection of Weight Watchers Recipe Cards from 1974:
They were neatly arranged in their own plastic file box. Plenty of the dishes seemed normal enough, but as I flipped through them, some of the recipes began to alarm me. And then I found the card for the Rosy Perfection Salad. I fell over. I laughed so hard I started coughing, and I fell back on the floor and I waved the card at my mom, who just rolled her eyes. ‘Can I please have these? Please?‘ I begged. ‘What do you want them for?’ she asked. ‘To cook?’ ‘No,’ I said. She let me have them. I think they might have been my grandma’s, but she never copped to actually buying them. Nobody else did, either.
What McClure unearthed were astonishingly grim, unintentionally hilarious recipe cards (sample dishes: Aspic-Glazed Lamb Loaf and Snappy Mackerel Casserole) containing no nutritional information but illustrated with eerie photos clearly staged by a props department not averse to self-medicating. Compelled to share her discovery with the world, McClure posted the cards on a website, framing each with her own side-splitting and appropriately warped comments. The Amazing Mackerel Pudding Plan–a titled borrowed from one of the myriad improbably named recipes contained within–unleashes the entire god-awful collection. No review can quite capture the horrors of the recipe cards or the genius of McClure’s riotous quips. Suffice to say these are milk-through-the-nose, tears-down-the-cheeks funny and a striking reminder of just how bent the 1970s were. Worth the price for the Molded Asparagus Salad and the Stuffed Apples Ganges cards alone. –Kim Hughes
The Amazing Mackerel Pudding Plan: Classic Diet Recipe Cards from the 1970s
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With this cookbook, the experts at Betty Crocker make it easy for you to include the goodness of whole grains in your family’s favorite meals. You’ll discover 140 delicious whole grain recipes for every meal of the day—including on-the-go snacks, convenient slow-cooker recipes, and super-fast 30-minute dishes—plus cooking tips and information on the different kinds of whole grains available, authoritative advice on the health benefits of whole grains, and 50 beautiful color photos.
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Welcome back to Ballymaloe! When it was originally published ten years ago, Myrtle Allen’s Cooking at Ballymaloe House was hailed as an instant classic. Legions of Irish-Americans, tourists familiar with the guest house, and gourmets intrigued by an oft-neglected cuisine clamored for this groundbreaking cookbook devoted to traditional Irish dishes. Easy yet elegant recipes for Irish stew, batter-fried fish filets, mutton pies, colcannon, apple cake, and Ballymaloe’s trademark brown bread did not disappoint. Now, in a completely redesigned edition, Stewart, Tabori & Chang is proud to bring this heirloom collection of recipes into the twenty-first century.
Ballymaloe House evokes a time and place when summer meant freshly squeezed lemonade and sorbet made of plump blackberries picked right from the brambles; when breakfast was a multi-course meal to be savored, from the stone-ground oatmeal to the buttery scones to the robust sausages; when the making of plum pudding, months in advance, signaled the beginning of the Christmas season. This tranquil way of life still exists at County Cork’s legendary countryside inn, where proprietress and master chef Myrtle Allen presides over a kitchen that prepares seasonal dishes from the incomparably fresh local produce.
In chapters ranging from soups and starters to desserts and drinks, the 100 recipes in Myrtle Allen’s Cooking at Ballymaloe House have been specially selected and adapted for the American home. Mrs. Allen introduces each one in her own charming prose, and her witty descriptions bring Ballymaloe to life.Amazon.com Review
Myrtle Allen’s Cooking at Balymaloe House, first published in 1990 and now reissued, is a modern classic. Written by the proprietor and chef of Ireland’s most famous guesthouse, the book presents a farm-fresh cuisine miles removed from the common notion of Irish cooking as savorless or indelicate. Most especially, it offers the voice, recollections, and culinary wisdom of a woman who has seen and understood much since she and her husband bought Balymaloe House in 1947. Cooks of all kinds will delight in Allen’s observations (of her refusal to put carrots in a traditional Irish stew: “As this is a folk dish, I feel that the common practice carries its own authority”) and hasten to try such recipes as Lettuce and Mint Soup, Baked Rainbow Trout in Spinach Sauce, and Beef with Stout.
Chapters explore soups and starters through breads, desserts, and drinks, and offer 100 or so accessible recipes for everyday and special-occasion dining. Present are traditional Irish favorites, including Dingle pies (a spiced mutton dish), Colcannon (potatoes mashed with cabbage), and brown soda bread, as well as the likes of Danish Liver Paté, Mussels with Mayonnaise, and Turnedos with Mushrooms. Readers with a sweet tooth will want to try Allen’s Almond Meringue Gâteau with Chocolate and Rum Cream and Blackberry Sorbet, and an exemplary trifle featuring almonds, cherries, and angelica. Illustrated with color photos throughout, the book is a cook’s treasure with delightful, sometimes provocative thought. –Arthur Boehm
- ISBN13: 9780811854849
- Condition: USED – Very Good
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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Everyone loves a winner. These prize-winning recipes from state and county fairs across the country bring together the best in American cooking and it’s not all apple pie. Mary’s Sticky Biscuits won at the Alabama National Fair; Cool Fruit Strata won at the Iowa State Fair (which draws more than a million visitors!); and in California, the winner of 600 blue ribbons took home another for her unique Salsa Jam. Facts about the fairs plus colorful ephemera bring memories of cotton candy, corn dogs, and funnel cake. There are even tips on how to garner your very own blue ribbon.
Blue Ribbon USA: Prizewinning Recipes from State and County Fairs
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A cookbook combining delicious, energy-boosting recipes with nutritional advice to help enhance the performance of runners, cyclists, swimmers, and rowers
To help with her own training, marathon runner and cook Kate Percy developed a range of delicious, carbohydrate-rich recipes that will complement any training program, whether a first-time marathon runner’s or an experienced athlete’s. This guide contains more than 100 nutritionist-approved delicious recipes; an overview of health benefits with a detailed breakdown of carbohydrates, fats, and proteins for each recipe; and practical nutritional advice, “go faster tips,” and meal planners for each stage of training. Recipes include Spaghetti with Toasted Pine Nuts, Fresh Basil and Parmesan Topped with Crispy Pancetta; Beef Massuman Curry with Butternut Squash and Potato; Smoky Black Bean and Chorizo Chilli with Salsa; and Walnut and White Chocolate Chip Brownies. This unique combination of tasty recipes and nutritional advice all geared towards enhancing athletic performance will help athletes achieve their full potential.
Go Faster Food: Over 100 Energy-boosting Recipes for Runners, Cyclists, Swimmers and Rowers
