In this tempting collection of over 250 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today’s cook.

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

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 ...

With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.

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

These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again.

This book will encourage you to embrace African-American cuisine's flavors and make heartfelt memories in your own kitchen, regardless of your level of experience as a home cook or your level of curiosity about food."

Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their ...

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam ...

After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens.