"Mouthwatering . . . this book's a treat for eye and palate." --Metropolitan Home magazine "Nobody makes a tamale quite like Sedler." --Ruth Reichl Popular features of southwestern and Mexican cooking, tamales--little packages of corn masa dough--are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles. Try these tempting variations: * Roasted Potato, Garlic, and Sun-Dried Tomato Tamales * Asparagus and Hollandaise Tamales * Caribbean Jerk Shrimp Tamales * Lobster Newburg Tamales * Smoked Salmon Tamales with Horseradish Crema * Arroz con Pollo Tamales * Chicken Tamales with Mole Poblano * Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade * Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa * Mom's Apple Pie tamales * Chocolate Bread Pudding Tamales * And more than 100 other recipes * After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.

Tamales

Cookbooks, Food & Wine

Pyles, Stephan

Harrisson, John

Sedlar, John

Miller,Mark

Regional & International

Macmillan General* Reference

A unique compilation of eighty delicious recipes, arranged by season, for preparing beef goes far beyond the usual steak dishes, offering techniques for preparing a wide variety of cuts, including short ribs, brisket, and pot roast.

Beef for All Seasons: A Year of Beef Recipes

Simon, Frederick J.

Cooking by Ingredient

Harpercollins

Neiman Marcus first opened its doors to shoppers in 1907, and since then it has been a fixture of American elegance and style. Now Neiman Marcus opens another door, this time to their acclaimed kitchens, with their 100th anniversary cookbook—a retrospective of the timeless, legendary dishes that have satisfied generations of Americans over the past fifty years. The Zodiac, Neiman Marcus’s first restaurant, debuted in the company’s Dallas flagship store in 1953. It was a sensation, combining the indulgences of great shopping with satisfying dining. Over the years, the initial Director of Restaurants, the renowned Helen Corbitt, elevated the culinary stature of the Neiman Marcus food operation from comforting and delicious to elegant and iconic. Taking up where Helen Corbitt left off, Executive Chef Kevin Garvin has continued to build on this foundation and to enhance the Neiman Marcus reputation for superb food and wonderful recipes. More than a celebratory collection, Neiman Marcus Taste will delight not only the store’s loyal devotees but also home cooks across the country with more than 110 recipes for every occasion. Ranging from Sunday supper favorites, such as Potato and Bacon Soup and Chicken Tetrazzini, to dinner-party showstoppers, including Lobster Macaroni and Cheese and Pear Galettes with Caramel Sauce and Coconut Ice Cream, the recipes in this collection are both nostalgic and innovative. And Garvin doesn’t forget to include Neiman Marcus’s timeless classics, such as Savory Parmesan Popovers, Garlic and Herb Monkey Bread, and Chocolate Velvet Cake. Neiman Marcus Taste is truly a commemoration of the Neiman Marcus traditions of sophistication, elegance, and luxury. An ode to 100 extraordinary years, this lavishly illustrated cookbook is both an homage to Neiman Marcus’s culinary tradition and a compilation of the creative, contemporary dishes on the menu today.

Neiman Marcus Taste: Timeless American Recipes

Garvin, Kevin

Clarkson/Potter

"The key to the future of the world lies in gardening." So begins this inspiring book from the pioneering organic seed company Seeds of Change, which has introduced millions of gardeners to a cornucopia of luscious, unusual fruits and vegetables--all bred by methods that preserve the irreplaceable resources of water, soil, and genetic diversity for future generations. Gardening for the Future of the Earth brings together for the first time the techniques of the great pioneers of organic gardening, creating a program that can easily be used by home gardeners. Whether you have a sunny windowsill, a backyard plot, or a country garden, you can apply the principles of leading-edge systems such as permaculture, biointensive, biodynamic, and kinship gardening. The results? More beautiful flowers, vegetables, and fruits than you would have believed possible--and deeper satisfaction for you, the gardener, because you will be working in harmony with nature. Here is expert advice from the masters on: Garden planning and design that saves work and water Composting and other methods to build soil without chemical fertilizers Planting and pruning techniques for dramatically increased yields The pleasures of seed saving--and even breeding your own varieties Exploring the richness of biodiversity through kinship gardening And much more Illustrated with color photographs that bring the techniques to life, this is both a practical garden companion and essential reading for anyone interested in preserving the precious resources of our home planet. One individual with a digging fork and a small garden can make a difference. So begins this inspiring book from the pioneering organic seed company, Seeds of Change, which now reaches more than one million households annually with its catalog of luscious, unusual fruits and vegetables--all bred by methods that preserve the irreplaceable resources of water, soil, and genetic diversity for future generations. The authors combine the major techniques of organic gardening--including Permaculture, Biointensive, Biodynamic, and Kinship systems--to create a program that can easilybe used by home gardeners. We learn from the masters: among others, Bill Mollison on garden planning and design; John Jeavons on soil building and planting; Alan Kapuler and Carol Deppe on seed saving and do-it-yourself plant breeding; and Masanobu Fukuoka on growing without pesticides or fertilizers. Illustrated with beautiful four-color photographs and diagrams, this is both a practical garden companion and essential reading for anyone interested in building a sustainable future. --&gt;

Gardening for the Future of the Earth

Crafts, Hobbies & Home

Shapiro Ph.D., Howard-Yana

Gardening & Landscape Design

Bantam]

Done right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops. From the visit to the butcher to the first slice carved from that perfectly pink roast, veteran cookbook authors John Harrisson and Frederick J. Simon guide you through the world of meat with great expertise. More than150 recipes, accompanied by 40 mouthwatering full-color photographs, range from down-home hearty comfort food like Roast Rack of Pork with Red Cabbage, Apples, and Cranberries Braised in Red Wine to such epicurean fare as Steak Canapés with Roquefort Cream and Caramelized Pears and Onions on Garlic Toasts. Omaha Steaks Meat is the final frontier of meat as we know it. Those with culinary wanderlust will find destinations in dishes like Vietnamese Summer Rolls with Beef, Shrimp, and Peanut Dipping Sauce or Ethiopian Chicken Stew with Berbere Sauce and Injera Bread, while those who are game will appreciate the many recipes for meats relatively new to the market — ostrich, quail, duck, venison, rabbit, goat, buffalo, and wild boar. Whether from someplace familiar or far-flung, each recipe includes instructions for a simple side, sauce, salsa, rub, relish, chutney, compote, dressing, glaze, or marinade — in short, those extra details that make every dish in the book a meal in itself, worthy of company. If you love meat, then you have found your cookbook.

Omaha Steaks Meat

Featuring more than 120 recipes by chef John Doherty and his staff (including a new take on the famous Waldorf Salad), this volume marks the first major cookbook from the famed Waldorf-Astoria hotel: home-away-from-home for presidents, celebrities, and discriminating tourists alike. 120 color &amp; 30 b/w photos.

The Waldorf-Astoria Cookbook

Doherty, John

Cooking Education & Reference

Bulfinch

A completely revised edition of a favorite cookbook, featuring the refined, all-American comfort food for which the stores are legendary. Neiman Marcus has for more than a century been synonymous with luxury and good taste. Today it is as renowned for its iconic food as for its high style. This completely updated edition of the classic Neiman Marcus cookbook brings together recipes for all of its timeless favorites—from the Popovers with Strawberry Butter and the Chicken Salad to the famous Chocolate Chip Cookies. These are crowd-pleasers with a nostalgic aura that makes them fit in as easily at a dinner party as at a family gathering. Then there are more contemporary recipes to fit a healthier lifestyle, such as Avocado, Grapefruit, and Quinoa Salad; Roasted Salmon with Brussels Sprouts and Farro; and Chicken Paillard with Couscous and Tomato Basil Sauce. Based upon the beloved Neiman Marcus restaurants across the country—from the Zodiac in Dallas and the Rotunda in San Francisco to the Mariposa in Coral Gables—this collection offers a well-rounded repertoire of tried-and-true recipes that embody classic American style.

Neiman Marcus Cooks: Recipes for Beloved Classics and Updated Favorites

Rizzoli

This full-color handbook presents an in depth look at 100 chiles (50 fresh and 50 dried), each with a color photograph, hotness scale, and brief description. The Great Chile Book also includes background information, an introduction to the use of chiles in the cuisines of Mexico and the Southwest, and delicious recipes from the kitchen of the Coyote Cafe. This is a treasured guide for kitchen and market, and an excellent gift for any lover of hot and spicy cuisine.

The Great Chile Book: [A Cookbook]

Ten Speed Press+

Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authentic, natural condiments and accompaniments at home, with 125 recipes for salsas, chutneys, flavored oils and dressings, sauces and pasta toppings, marinades and glazes, and much more.

Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques [A Cookbook]

Kiffin, Mark

A feast for the eye and the palate, this is the ultimate presentation of the new cuisine from Hawaii and the Pacific Rim created by its most celebrated and honored chef, Roy Yamaguchi. He takes the reader on a journey of discovery as he presents some 100 recipes based on the rich variety and freshness of the foods of the islands (and shows how they can be created anywhere). Unique, dazzling color photos complete this portrait of a brilliant new cuisine.

Roy's Feasts from Hawaii

Yamaguchi, Roy

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Books by Harrisson, John