Author : Lee Bailey
Publisher : Clarkson Potter
Page : 184 pages
File Size : 34,64 MB
Release : 1994
Category : Cooking
ISBN : 9780517592441
Bailey gives recipes for a taste of local flavor as he visits friends across the country, including Sullivan's Island.
Author : Lee Bailey
Publisher :
Page : 0 pages
File Size : 46,72 MB
Release : 1990
Category : Cooking
ISBN : 9780517581032
A collection of the best recipes of Natchez together with menus; photographed in nineteen of the city's majestic antebellum plantations. With descriptions of the plantations.
Author : Lee Bailey
Publisher : Clarkson Potter
Page : 180 pages
File Size : 18,64 MB
Release : 1991
Category : Cooking
ISBN : 9780517574508
Lee went to California and put together menus that vividly capture the personalities of 23 wineries. There are two trademark special sections: one offers the best recipes from the wine country's most talented chefs; the other, simple guidelines and thoughts on serving wine. 250 full-color photographs.
Author : Lee Bailey
Publisher : Clarkson Potter Publishers
Page : 0 pages
File Size : 36,45 MB
Release : 1996
Category : Make-ahead cookery
ISBN : 9780517597507
Leave it to Lee Bailey to come up with a stylish book chock-full of tasty recipes for packable, make-aheadable food. Lee has always shown his readers how to put together delicious and elegant meals that make eating at home a special experience. Now eating away from home -- in the office, on a picnic in the park, or at the beach -- an be just as good with a little help from Lee Bailey's Portable Food. Here is a variety of recipes for foods that travel so well they taste better once they've reached their final destination than they did when they were first made in the kitchen back home: Orzo and Vegetable Salad, Chicken Enchiladas with Andouille Sausage, Onion Parmesan Breadsticks, and Southern Fried Pecan Chicken, a new and tempting twist on an old classic. This is a far cry from the usual soup and sandwich, although you'll be happy to find innovative versions of those here as well, like sumptuous Smoked Salmon or Olive and Sun-Dried Tomato sandwich spreads and wholesome soups like Potato and Red Pepper or a Summer Tomato that perfectly embodies the flavors of the season. Or you can leave the utensils at home and try a little savory pie with any number of delectable fillings: lamb with port wine, prunes, and walnuts; eggplant, zucchini, tomatoes, and fresh basil: or simple sausage and cheese. Muffins, rolls, and pickles round out this "hands on" meal. And Lee never forgets dessert: take your pick from a sweet selection that includes an apple and cherry tart, Lemon Crisps, Pecan Coconut Biscotti, Shasta Mountain Brownies, and more. So pack it up now and hit the open road with wonderful food that tastes good and travels well. Portable Food makes entertaining away from home easierand more delicious than ever before.
Author : Lee Bailey
Publisher : Clarkson Potter
Page : 572 pages
File Size : 31,28 MB
Release : 1996
Category : Cooking
ISBN : 9780517597514
All of Lee Bailey's fabulous recipes from such bestselling cookbooks as Country Weekends, Southern Food, Portable Food, and Country Desserts--plus more than 100 new ones--are now in one elegant volume, complete with menu suggestions and tips for entertaining. 20 photos.
Author : Lee Bailey
Publisher :
Page : 184 pages
File Size : 34,46 MB
Release : 1989
Category : Menus
ISBN : 9780517573044
The author's sixth book is a collection of 32 sophisticated yet easy menus featuring soup as a main course. Delicious recipes for both hot- and cold-weather soups are accompanied by unusual appetizers, tasty breads, and luscious desserts.
Author : Lee Bailey
Publisher : Gramercy
Page : 184 pages
File Size : 50,89 MB
Release : 1997
Category : Cooking
ISBN : 9780517187463
Lee Bailey's first book -- a winner of the Tastemaker Award for Best Cookbook of the Year -- combines extraordinary full-color photographs with mouth-watering recipes, all geared to the country weekend. Here are clear, easy-to-follow recipes, style hints, and full menus for everything from a simple back porch meal to dinner beneath a breathtaking sunset. A lifestyle classic, Lee Bailey's Country Weekends is an invitation to browse, to dream, or to create an unforgettable feast.
Author : Lee Bailey
Publisher : Three Rivers Press
Page : 174 pages
File Size : 18,40 MB
Release : 1995-05-01
Category : Cooking
ISBN : 9780517884478
The best-selling and award-winning book that established Lee Bailey as an authority on entertaining is now an affordable paperback. Lee Bailey's Country Weekends was Winner of the Tastemaker Award for Best Cookbook in 1983, and has sold more than 150,000 copies in hardcover. Full-color photographs.
Author : Linda Amster
Publisher : Macmillan
Page : 300 pages
File Size : 31,63 MB
Release : 2007-05-15
Category : Cooking
ISBN : 9780312359393
Like fireworks on the Fourth of July, relaxing country weekends are an American summertime tradition and no newspaper knows better how to enjoy them in style than The New York Times. For decades, its food pages have featured recipes perfect for leisurely get-away weekends. Now, many of the finest have been gathered by best-selling cookbook editor Linda Amster in The New York Times Country Weekend Cookbook, a collection that is sure to please every weekend wayfarer. Here are fresh and delectable dishes showcasing the best ingredients that local farm stands and markets have to offer, presented in chapters tailored to every aspect of a long weekend in the country or at the shore: -The Cocktail Hour -Quick Suppers After a Long Trip. -Breakfasts and Brunches to Start the Day -Lunches at the Beach, Near the Lake or on a Cool and Shady Back Porch -Dinner: The Main Event -A Visit to the Farm Stand -Back to the City From celebrated chefs and food writers like Thomas Keller, Eric Ripert, Mark Bittman, Daniel Boulud, Rick Bayless, Jean George Vongerichten and others comes a storehouse of wonderful weekend recipes: ginger chili shrimp; grilled pizza with a choice of mouthwatering toppings; sizzling porterhouse steak with herb salad; buttermilk roast chicken; corn on the cob with flavored butters; a simple and spectacular free-form fruit tart. There is even an essay by Lee Bailey, the man who some believe invented the country weekend, that accompanies the recipe for a favorite dish he served to guests before they left for home on Sunday. A selection of beverage suggestions -- everything from smoothies to teas to martinis -- rounds out this treasure trove for cooks. As a special bonus, a handy chart at the back of the book offers shortcuts to choosing the dishes that best fit your needs and schedule. The New York Times Country Weekend Cookbook is not only the must-have resource for your own country kitchen, but also the perfect gift for hosts from the Montauck to Malibu, the Berkshires to Big Sur, the Hudson Valley to the Napa Valley and every weekend getaway in between.
Author : Sylvia Lovegren
Publisher : University of Chicago Press
Page : 470 pages
File Size : 11,23 MB
Release : 2005-06
Category : Cooking
ISBN : 9780226494074
Like fashions and fads, food-even bad food-has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past. Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century.
