America cooks
6 total works
Each book in the "America Cooks" series draws upon all the tastes and colour of traditional American cooking, with dishes for every time of day and occasion shown in step-by-step detail. This volume takes your tastebuds on a nostalgic trip to the fragrant kitchens of the midwest, where towering cakes, meltingly delicious pies and all manner of cookies and breads are everyday events. Try a spectacular raspberry hazelnut meringue cake or the perennial crowd-pleaser marbled cheesecake and bring some heart into your baking.
The American South is a multi-coloured quilt of cultures and cuisines including English, French, Spanish, Italian, Native American and African among others. The book presents a wide range of mouth-watering recipes from these cuisines which capture the character of the American South. Dishes for every time of day and every occasion are shown in step-by-step detail.
Each book in the "America Cooks" series draws upon the tastes and colour of traditional American cooking, with dishes for every time of day and occasion shown in step-by-step detail. This book gathers a selection of high-powered recipes that combine the traditional and the trendsetting. Tortilla soup, black bean chilli and Arizona jalapeno-onion quiche mix classic south-western ingredients in surprising new ways, while all time crowd pleasers such as: lone star steak and potato dinner and jambalaya are also included.
Each book in the "America Cooks" series draws upon all the tastes and colour of traditional American cooking, with dishes for every time of day and occasion shown in step-by-step detail. This volume opens the door to a rush of memories with some of the best recipes from Grandma's kitchen. Traditional dishes such as roast rack of lamb with cheesy bread pudding and apple pie have been brought together to leave no need for those hand-me-down dog-eared index cards.
The dramatic geography of this magnificent region yields an equally varied and intensely flavoured cuisine. This colourful cookbook draws on the ocean's bounty for scalloped oysters and Penn Cove steamed mussels; the redwood forest for hearty chicken mushroom pie, and the fields and orchards for blueberry hazelnut cheesecake. Recipes for every time of day and every occasion are shown in step-by-step detail.
With recipes for every time of day and every occasion shown in step-by-step detail, this book offers a wide selection of the best traditional dishes of New England. The recipes rely on the native ingredients such as maple syrup, blueberries, apples, lobster and corn, swordfish and clams that give the food its special flavour. Try Yankee pot roast or scallop and mussel kabobs for a true taste of a Yankee kitchen.