365 Ways to Cook Hamburger and Other Ground Meats


Book Description

The ninth book in the remarkably successful series includes 365 recipes--one for every day of the year--for hamburger and other ground meats. An economical and nutritious way to feed a family, using ground meat makes good sense, and with this book, cooks will never tun out of creative, delicious ways to prepare it.







Three Hundred Sixty-Five Ways to Cook Hamburger


Book Description

The bestselling 365 Ways to Cook series answers the question, "What else can you do with a pound of hamburger?" Here is a year's worth of up-to-date and healthful ways to prepare everything from ground beef, turkey and chicken to veal, lamb and pork.




The Cookbook Review


Book Description







365 Ways to Cook Vegetarian


Book Description

The latest cookbook in the best-selling 365 Ways series offers a year's worth of recipes for a wide variety of simple, toothsome, economical vegetarian appetizers, soups, salads, sandwiches, and main courses, from the exotic to the basic.




Dip It!


Book Description

What’s a party without a dip or two? Renowned cooking teacher, caterer, and author Rick Rodgers shows how to please a crowd with Dip It!, a collection of dips and dippers perfect for any occasion. From old favorites to new ideas, Dip It! contains 75 recipes sure to be instant crowd pleasers. Rodgers gives a twist to classics Like: Real Onion Dip Guacamole Two-Alarm Salsa. He offers treats for contemporary tastes, such as: Sicilian Sun-Dried Tomato Dip Dilled Shrimp Spread Curried Chicken Dip And he teaches how to make homemade dippers, including: Rainbow Vegetable Chips Cilantro Pita Toasts Curly Corn Chips Here, too, are ideas for perking up sandwiches with zesty spreads like Classic Hummus and Olive Tapenade. With something for every occasion, Dip It! offers the skinny on dipping.




Secret Ingredients


Book Description

The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. “To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year) Since its earliest days, The New Yorker has been a tastemaker—literally. In this indispensable collection, M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu: Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings from The New Yorker’s fabled history are sure to satisfy every taste.




The Amish Cook


Book Description

More than 75 traditional Amish recipes, practical gardening tips, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. The Amish Cook is based on a newspaper column of the same name that started when aspiring editor Kevin Williams convinced Elizabeth Coblentz, an Old Order Amish wife and mother, to write a weekly cooking column. Each week Elizabeth shared a family recipe and discussed daily life on her Indiana farm, spent with her husband, Ben, and their eight children and 32 grandchildren. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, The Amish Cook is a poignant and authentic look at a disappearing way of life.




Three-Hundred and Sixty-Five Ways to Cook Pasta


Book Description

For emergency dinners as well as dinner parties, whether you're in the mood for something light or a hearty dish to stick to your ribs, from the traditional to the exotic, this book provides recipes for new and exciting pasta dishes every day--365 days of the year.