Aficionados Southwestern Cooking or Tales from My Grandmothers Kitchen

Aficionado's Southwestern Cooking

Author: Ronald Johnson

First published in 1968, this classic book foreshadowed the regional haute cuisine that became popular twenty years later.

Los Angeles Times

Brings a fresh approach and vivid words with concise explanations to the subject of Southwestern cooking.

Arizona Daily Star

Embodies the adventures of a sensitive cook's soul in his kitchen. Johnson's specialty is the 'near timeless foods of the Southwest…. the beloved trio of chile, bean and corn,' with which even an amateur can perform 'Mozartian variations.' How about Emanuel Chicken Crepes with green chile sauce or Pico de Gallo (rooster bill) salad with bananas in rum for dessert?

See also: Cultivating Coffee or Barbacoa

Tales from My Grandmother's Kitchen

Author: Jessica Gibson

Jessica Gibson was fortunate enough to spend a large part of her childhood tagging after her Grandmother Mimi's apron strings.

Through this book we discover that Mimi was not only a colourful character, but an extravagent and effortlessly talented cook who spent a large part of her life indulging those she loved.

As a food connoisseur she collected, sifted and perfected recipes with a passion.

This sumptuous book is an unashamed return to the traditional, rich, classic recipes; in danger of being forgotten in the fast paced, food fad world of the nineties.

Table of Contents:

	My grandmother Mimi	8
	Appetising appetisers	18
	Dressing the rabbit food	48
	Dutiful drinks	56
	The main event	60
	Sticky endings	104
	A trip to Harrods and other sweet stories	128

Pizza Primer or Lyndas Low Fat Kitchen

Pizza Primer

Author: Cole Group

In "Pizza Primer" complete coverage is given to the fundamentals of pizza-making, beginning with an overview of ingredients and instructions for making fresh pizza dough by hand or machine. Enter the world of pizza with 50 recipes, from the original Neapolitan Pizza with Mozzarella and Vine-Ripened Tomatoes, to classic Chicago Deep-Dish, to specialty pizzas such as the Roasted New-Potato Pizza.

Books about: Asymmetrical Warfare or The Opium Season

Lynda's Low-Fat Kitchen: Meatless Meals for Every Day

Author: Lynda Pozel

You'll find more than 100 easy-to-follow meatless recipes for soups, salads, main dishes, breads and desserts. Every delicious recipe derives fewer than 30% of its calories from fat and adds little or no cholesterol to your diet. No serving size trickery, no strange ingredients, just great tasting food.

Gusto or Dinner and Dessert with Victoria

Gusto: Essential Writings in Nineteenth-Century Gastronomy

Author: Denise Gigant

The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same.
This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.

See also: English Civil War or Zionism Militarism and the Decline of US Power

Dinner and Dessert with Victoria

Author: Victoria L Cooksey

Victoria L. Cooksey has compiled a culinary tour-de-force of fresh, borderless recipes that abandon all convention and immediately engage her readers. Incredibly easy to follow, Dinner and Dessert with Victoria urges the novice and the veteran to set aside stodgy, boring traditionalism, and opens the doorway for readers to put their own definitive mark on personal culinary achievements. A truly original piece of art, this cookbook will re-write the definitions of dinner and dessert, and send culinary professionals the world over back to the kitchen in a desperate effort to keep up with Victoria L. Cooksey's fresh ideas. An exceptional read.

About the Author:
Victoria L. Cooksey, 29, writes cookbooks, recipes for newspapers, magazine articles, and develops recipes for food related businesses. Victoria currently has weekly cooking segments on The Morning Mix on WMBD ch. 31. She also gives baking demonstrations.