"The Davis family Cheese Thing is one of the greatest contributions to American gastronomy." —Adam Rapoport, The James Beard Foundation
"I would love him even if he didn't cook." —Mitchell's Mom
You want me to what? Cook Something
<ul>
<li>Apple Pie</li>
<li>Baked Beans While You Sleep</li>
<li>Bread Pudding</li>
<li>Caesar Salad</li>
<li>Cheese Thing</li>
<li>Chocolate Nut Biscotti</li>
<li>Eggplant Parmesan</li>
<li>Falafel Vegetable Burgers</li>
<li>Grilled Vegetables</li>
<li>Just-Between-You-and-Me Mashed Potatoes</li>
<li>Meat Loaf to Be Proud Of</li>
<li>One-Pot Brownies</li>
<li>Pancakes</li>
<li>Pasts with Smoked Salmon and Capers</li>
<li>Real Man's Quiche</li>
<li>Roasted Chicken</li>
<li>Salmon Mousse</li>
<li>Sesame Chicken Fingers</li>
<li>Tabbouleh</li>
<li>Warm Potato Salad</li>
</ul>

Cook Something: Simple Recipes and Sound Advice to Bring Good Food into Your Fabulous Lifestyle

Cookbooks, Food & Wine

Davis, Mitchell

Quick & Easy

Macmillan General* Reference

"When I read Foie Gras ... A Passion, I was touched by Michael Ginor's respect for and fascination with foie gras. It is at the same time a dignified study of foie gras and a beautifully illustrated work, rich in its international selection of recipes. Bravo, Monsieur!" --Alain Ducasse, Chef-Restaurateur "At last, the perfect gift for the voluptuary." --Gael Greene, New York magazine "An incredible odyssey! Foie Grass ... A Passion is a thoroughly exquisite overview of my favorite subject. This book is a magnificent culinary tribute-a feast for all the senses! Simply, a must-have selection for everyone's culinary library." --Jean-Louis Palladin, Chef-Restaurateur "Foie Gras ... A Passion is an exercise in monomania of the most appealing sort." --Russ Parsons, Los Angeles Times "This book, reflecting elegance and intellect, tells a story of immense passion. In tracing the history of foie gras, the authors carry us along through culinary traditions, ethnic cultures, and across continents. The recipes challenge the imagination and the palate." --Ferdinand Metz, President, The Culinary Institute of America "As much a coffee table book as a cookbook, this beautiful celebration of foie gras includes a thorough history of the delicacy and mouthwatering full-page photographs of each of the dishes. Those who get past turning the pretty pages can sample the foie gras inspired recipes ... a veritable who's who of contemporary chefs." --Food &amp; Wine's Best of the Best

Foie Gras: A Passion

Ziegelman, Jane

Coe, Andrew

Ginor, Michael A

Lewin, Gideon

Main Courses & Side Dishes

Houghton, mifflin, harcourt

Enlived by nostalgia, historical trivia, lore, and humor, an entertaining assortment of 150 authentic Jewish recipes encompasses both kosher and non-kosher versions, old-fashioned favorites and new-style cuisine, as well as a host of cooking and cultural tips. Original. 25,000 first printing.

The Mensch Chef: Or Why Delicious Jewish Food Isn't an Oxymoron

Regional & International

Clarkson/Potter

The Canton and Dixfield Register, 1905

History

BiblioLife

This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide.

Imagine if everything you needed to know to be a great home cook were contained between the covers of a single volume. There’d be new twists on cozy favorites like Macaroni and Cheese with Buttermilk Fried Onions and Crumbled Bacon, classic stews such as Chicken Paprikash, Asian-inspired dishes like Chilled Soba Salad, and all-American staples such as juicy hamburgers hot off the grill. There would be reliable, fundamental recipes for basics, including rice (white, yellow, basmati, jasmine, and brown) and vinaigrette (French, Italian, creamy, and others), along with countless creative variations. There would be boxes packed with time-saving tips and useful information on topics ranging from cleaning leafy greens to putting up jams and pickles. There’d be advice for mailing baked goods and pointers for making pan sauces. Each recipe would include not just a list of ingredients but also accurate cooking times, notes for advance prep, and specifics on how to store (and reheat or recycle) leftovers. In short, there’d be kitchen sense. And now there is. In Kitchen Sense, renowned food authority Mitchell Davis provides more than 600 of his inviting, foolproof recipes along with the guidance you need to become a terrific home cook. If you already are one, you’ll find plenty of dishes to add to your repertoire. Because so much great American home cooking is inspired by this country’s unprecedented infusion of international ingredients, techniques, and preparations, Davis’s enticing collection takes its cues from far and wide, combining recipes from across the globe to create a true melting pot of flavors. Written with flair by a true scholar of food who enjoys cooking and eating everything, from the simplest down-home cooking to the most sophisticated international cuisine, and crammed with informed, lively, passionate opinions, Kitchen Sense is like cooking alongside the Italian-Midwestern-Thai-Hungarian-Mexican-Southern-French-Israeli-Yankee-Indian grandmother you never had.

Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook

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Books by Davis, Mitchell