With an emphasis on cost saving (no more than three dollars per person) and time saving (no more than 30 minutes' work), this cookbook by Ellen Brown, food columnist at the Providence Journal, ... (Read More)
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In these 250 proven recipes for side dishes, hot hors d'oeuvres, casseroles, and desserts, food columnist and editor Ellen Brown emphasizes affordability and portability, explaining how to save at ... (Read More)
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Mindful of the family chef who wants to serve healthy meals the kids will like, while sticking to a budget, Providence Journal food columnist Ellen Brown gathered advice from parents across ... (Read More)
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What if you could bite a cloud, or lick a sunset? Or taste the many layers of the Grand Canyon? In this whimsical storyteller's cookbook, Western writer Susan Lowell shares some 65 favorite ... (Read More)
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Born and raised in Rome, Sara Manuelli reveals some of the Eternal City's most delicious secrets in this illustrated gastronomic tour, from the tiny restaurants tucked away in side streets and ... (Read More)
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Always a passionate cook and food lover, Melanie Rehak became a more thoughtful eater as well after reading Michael Pollan and Wendell Berry, as she tells us in this joyful memoir with recipes. But ... (Read More)
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This wire-bound, plastic-covered book provides expert guidance for those setting up their first kitchen, updating a kitchen, or just learning to cook. Hundreds of color photographs on foldout pages ... (Read More)
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A fixture in Baltimore's restaurant scene since he opened The Soup Kitchen, Ltd. in 1978 (later Wayne's Bar-B-Que) and hosted a cooking segment for ten years on WBAL-TV, Wayne Brokke applies his ... (Read More)
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In chapters titled Backyard Reunion, Down by the Sea, Garden Party, Herbal Delight, Here Comes the Sun, and Rustic Woods, television host and home entertainment guru Katie Brown offers her tips and ... (Read More)
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In this sweeping history of vodka magnate Pyotr Arsenievich Smirnov and his family, Linda Himelstein plumbs a great riddle of Russian history through the story of a poor serf, born in a small village ... (Read More)
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From her very first book Serve It Forth, M.F.K. Fisher wrote about her ideal kitchen. In subsequent publications she revisited the many kitchens she had known and the foods she savored in them ... (Read More)
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In the 1950s America was a gastronomic wasteland of overdone roast beef and canned green beans. Most restaurants relied on frozen, second-rate ingredients and served faux-Continental cuisine, and ... (Read More)
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