In this elegantly illustrated guide to mouth-watering ice creams, sorbets, and frozen yogurts--all prepared using only natural ingredients--the authors show readers how to turn most anything--from vanilla beans to fresh strawberries--into sublime desserts. 40 photos.

The Best of Ice Cream: A Cookbook

Cookbooks, Food & Wine

Cox, Beverly

Kinard, Malvina C.

Kitchen Appliances

Collins Pub San Francisco

A wide-ranging guide for busy cooks includes such recipes as Tortilla Soup, Cobb Salad, Angel Hair Pomodoro, Asparagus and Scallion Frittata, and Chocolate Wafer Icebox Cake. $20,000 ad/promo.

365 Great 20-Minute Recipes

Quick & Easy

Harper-collins Publishers

This copiously illustrated handbook, arranged by food categories and including a general introduction to basic methods, demonstrates more than 500 cooking techniques and 2100 close-up photographs

Cooking Techniques: How to Do Anything a Recipe Tells You to Do

Whitman, Joan

Little,Brown & Co

Classic Italian Cooking

Regional & International

Simon & Schuster Books

Speedy Soups, Chowders and Chilies, Substantial Salads, Pasta Presto, Fast Eggs, Frittatas, and Omelets, Sandwiches, Pizza, and Other Quick Pick-Ups, Variety with Vegetables, Rice and Grains, Fish and Shellfish in a Flash, Poultry Pronto, Meats in Minutes, Divine desserts on the Dot, and Index

365 Great 20 Minute Recipes

Barns&Noble

Minceur Italienne: Slimming gourmet menus and recipes - "Minceur" - Slimness - has become part of the gourmet's vocabulary, usually associated with French Cuisine. In this elegant volume, Beverly Cox extends the principles and practices of Minceur cooking to the foods of Italy - dishes that, delicious are, are often thought of as being fattening. Here are complete menus and their recipes for lunch and dinner from the many regions of Italy, from Tuscany to Sicily, that make Italian eating so varied and titillating - all chosen with weight factor in mind. But fewer in calories in no way lessen the taste of these delectables, from the wonders of Italian fruits and cheese to the enticing lure of pasta. Minceur Italienne is Miss Cox's answer to all those who yearn for Italian food but are afraid to eat it. Buon appetito! Minceur Italienne is made up of luncheons, dinners and anti pasti from the major regional cuisines of Italy. Generally, Italian cuisine is divided into Northern and Southern in three ways; meat consumption, cooking fats, and types of pasta. Beverly Cox, author the ever-popular Gourmet Minceur, was born in Wyoming, but has spent much of her life traveling the globe. While living for five years in paris, working as a model, she studied cooking at Mixim's, earning the Diplome d'Excellence, and at the Cordon Bleu, earning there the coveted Grand Diplome. Both in Paris and, later, in New York, she served in apprenticeship with the Renowned caterer, Gaston LeNotre.

Minceur italienne: Slimming gourmet menus and recipes

Vanguard Press

The reissued James Beard and IACP award winner Spirit of the Harvest brings authentic Native American recipes into the modern home kitchen. This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest celebrates the many cooking traditions that have stood the test of time and are still very much alive today. Praise for Spirit of the Harvest: “Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.” —Spirituality and Health “Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.” —Today’s Diet and Nutrition

Spirit of the Harvest: North American Indian Cooking

Stewart. Tabori & Chang

To “eat Cuban” is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music. Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigré communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants. Gorgeously illustrated with Jacobs’s photographs —many shot on the authors’ travels through Cuba—Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine—in Cuba and the U.S.

Eating Cuban: 120 Recipes from the Streets of Havana to American Shores

Jacobs, Martin

Stewart, Tabori and Chang

Spirit of the Earth: Native Cooking from Latin America

Collecting the Cuisines of the Maya, Inca, and AztecsServe up tamales, moles, ceviches and more, as they were made in their cultures of origin: the ancient civilizations of Latin America. Spirit of the Earth chronicles the authentic and delicious recipes of the Maya, Inca, and Aztecs, updated for preparation in your modern kitchen. With previous collaborations winning James Beard and Julia Child IACP awards, Cox and Martin are the perfect team to reintroduce you to familiar favorites with a fresh new palette. Made with the traditional ingredients and techniques of pre-Columbian America, guacamole, salsas and tortillas have never been the same!Luscious chocoatl (the sacred chocolate drink of the Aztec and Maya), and fresh cebiche de pato (marinated duck ceviche from Peru) await, alongside the sauces, spice blends, and drinks that flavor and accent each traditionally prepared dish, from appetizer to dessert. Enjoy potatoes, quinoa, chocolate, corn, and chiles as when they were first cultivated - and regarded as sacred - by the pre-Columbian cultures of Central and South AmericaWith pictures, tips, and anecdotes beside each recipe, Spirit of the Earth makes as good a travelogue as a cookbook. Each chapter includes an expert introduction to the culture and culinary history of the peoples whose recipes follow. This collection is the perfect guide to reaching beyond the expected in the kitchen, and taking your love of Latin American flavor to a whole other level.Be sure to also pick up the other luscious book of regional fare by this incomparable duo, Spirit of the West!

Echo Point Books & Media

See the best price to sell, buy, or rent books by Cox, Beverly. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Cox, Beverly

See the best price to sell, buy, or rent books by Cox, Beverly. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Best of Ice Cream: A Cookbook

365 Great 20-Minute Recipes

Cooking Techniques: How to Do Anything a Recipe Tells You to Do

Cooking Techniques: How to Do Anything a Recipe Tells You to Do

Classic Italian Cooking

365 Great 20 Minute Recipes

Minceur italienne: Slimming gourmet menus and recipes

Spirit of the Harvest: North American Indian Cooking

Eating Cuban: 120 Recipes from the Streets of Havana to American Shores

Spirit of the Earth: Native Cooking from Latin America