This wonderful series is the easiest way to sample some of the world's finest cuisines from the comfort of your own kitchen. Small in size, yet large in recipe selection, each volume offers a delicious range of dishesfrom the simple to the imaginative.

The Best of Chocolate: A Cookbook

Cookbooks, Food & Wine

Goodbody, Mary

Dojny, Brooke

Desserts

Collins Pub San Francisco

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.
In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

The Best of New Orleans

Cooking Methods

William Morrow Cookbooks

Includes twenty menus, over 150 recipes, cooking and storing tips, decorating ideas, and more for parties ranging from small dinners to bridal showers and picnics

Parties!: Menus for Easy Good Times

Barnard, Melanie

Entertaining & Holidays

Harpercollins

Citing the nutritional and low-fat benefits of beans, a collection of flexible recipes highlights such dishes as Low Country Hoppin' John, Red Beans 'n' Rice, and All-American Bourbon-Spiked Baked Beans. Original. Tour.

Full of Beans

Cooking by Ingredient

Perennial

Provides menus for three-course meals that include recipes featuring seasonal ingredients, vegetables and whole grains, and offers tips for smart supermarket shopping

Cheap Eats: Simple, Sumptuous Meals for Four You Can Make for Under $10

rd, Melanie Barnard

Hardcover Publisher: Prentice Hall Trade; 1St Edition edition (June 1990) Language: English ISBN-10: 0132224801 ISBN-13: 978-0132224802 Product Dimensions: 9.2 x 7.3 x 0.9 inches Shipping Weight: 1.2 pounds

Let's Eat In Quick and Delicious Weekday Meals

Special Diet

Prentice Hall Direct

Gathers recipes for soups, salads, sandwiches, pasta, chicken, meat, fish, shellfish, and desserts

Sunday Suppers: Informal American Home Cooking

Main Courses & Side Dishes

Chicken Tortilla Soup is but one of the 150 delicious recipes in this cookbook, each requiring five or fewer ingredients and ten minutes or less to make. By the authors of Cheap Eats. 50,000 first printing. $25,000 ad/promo.

The 5 in 10 Chicken Breast Cookbook: 5 Ingredients in 10 Minutes or Less

Hearst Books

The most useful piece of cookware in any household is a good heavy skillet. Bon Appetit's Brooke Dojny and Melanie Barnard share their extensive culinary experience with this indispensable kitchen helpmate to create a collection of entrees so delicious it's hard to believe they only need one pan and 30 minutes or less to get them to the table. Serving up a meal of Garlic Shrimp Marbella can be just that easy. Same goes for Corned Beef Hash the old-fashioned way. From down-home favorites like Beer-Battered Fish 'n' Chips to more exotic fare like Curried Couscous with Chickpeas and Dried Fruits, now dinner can be ready in, well - a flash in the pan!

A Flash in the Pan: Fast, Fabulous Recipes in a Single Skillet

Maren Caruso

Chronicle Books+

In he New England Cookbook , Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.

New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home (America Cooks)

Regional & International

Harvard Common Press

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Books by Dojny, Brooke