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From Amelia Simmons’s 1798 American Cookery to Gabrielle Langholtz’s 2017 America: The Cookbook, numerous attempts have been made to define a U.S. national cuisine. Harris offers up her selective (by necessity) but informative take on the country’s cooks and what they have whipped up in the kitchen.
A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame.
Regardless of whether readers have visited Claire’s once, have never had the pleasure, or have frequented it regularly, all home cooks will value the nostalgic access to renowned recipes and the opportunity to connect with this pioneering vegetarian café.
A welcome addition to library collections for audiences who want to explore plant-based cooking but aren’t ready to completely replace their current pantries.
Adventurous and ambitious home cooks with some experience in the kitchen will find a wealth of inspiration in Rondeno’s bold flavor pairings and clever cuisine fusions.
A subject-spanning collection to fit every pasta lover, this is suitable for all collections and especially for fans of Lidia.
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