IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and ...

In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history.

A gorgeously illustrated cookbook pairing Bollywood classic and cult favorite movies with Indian menus and recipes in an amazingly illustrated cookbook which fans will adore

This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food.

The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere.

In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records.

This collection by The Art Institutes highlights hundreds of specialty recipes that truly define the diversity of the different regions across America.

Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.

Welcome to "98 Tastes of the West: Western American Cuisine Recipes," the guide to traditional Western American flavors and ingredients.

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