In this elegantly illustrated guide to mouth-watering ice creams, sorbets, and frozen yogurts--all prepared using only natural ingredients--the authors show readers how to turn most anything--from vanilla beans to fresh strawberries--into sublime desserts. 40 photos.

The Best of Ice Cream: A Cookbook

Cookbooks, Food & Wine

Cox, Beverly

Kinard, Malvina C.

Kitchen Appliances

Collins Pub San Francisco

A wide-ranging guide for busy cooks includes such recipes as Tortilla Soup, Cobb Salad, Angel Hair Pomodoro, Asparagus and Scallion Frittata, and Chocolate Wafer Icebox Cake. $20,000 ad/promo.

365 Great 20-Minute Recipes

Quick & Easy

Harper-collins Publishers

This copiously illustrated handbook, arranged by food categories and including a general introduction to basic methods, demonstrates more than 500 cooking techniques and 2100 close-up photographs

Cooking Techniques: How to Do Anything a Recipe Tells You to Do

Whitman, Joan

Little,Brown & Co

Classic Italian Cooking

Regional & International

Simon & Schuster Books

Speedy Soups, Chowders and Chilies, Substantial Salads, Pasta Presto, Fast Eggs, Frittatas, and Omelets, Sandwiches, Pizza, and Other Quick Pick-Ups, Variety with Vegetables, Rice and Grains, Fish and Shellfish in a Flash, Poultry Pronto, Meats in Minutes, Divine desserts on the Dot, and Index

365 Great 20 Minute Recipes

Barns&Noble

Minceur Italienne: Slimming gourmet menus and recipes - "Minceur" - Slimness - has become part of the gourmet's vocabulary, usually associated with French Cuisine. In this elegant volume, Beverly Cox extends the principles and practices of Minceur cooking to the foods of Italy - dishes that, delicious are, are often thought of as being fattening. Here are complete menus and their recipes for lunch and dinner from the many regions of Italy, from Tuscany to Sicily, that make Italian eating so varied and titillating - all chosen with weight factor in mind. But fewer in calories in no way lessen the taste of these delectables, from the wonders of Italian fruits and cheese to the enticing lure of pasta. Minceur Italienne is Miss Cox's answer to all those who yearn for Italian food but are afraid to eat it. Buon appetito! Minceur Italienne is made up of luncheons, dinners and anti pasti from the major regional cuisines of Italy. Generally, Italian cuisine is divided into Northern and Southern in three ways; meat consumption, cooking fats, and types of pasta. Beverly Cox, author the ever-popular Gourmet Minceur, was born in Wyoming, but has spent much of her life traveling the globe. While living for five years in paris, working as a model, she studied cooking at Mixim's, earning the Diplome d'Excellence, and at the Cordon Bleu, earning there the coveted Grand Diplome. Both in Paris and, later, in New York, she served in apprenticeship with the Renowned caterer, Gaston LeNotre.

Minceur italienne: Slimming gourmet menus and recipes

Vanguard Press

The reissued James Beard and IACP award winner Spirit of the Harvest brings authentic Native American recipes into the modern home kitchen. This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest celebrates the many cooking traditions that have stood the test of time and are still very much alive today. Praise for Spirit of the Harvest: “Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.” —Spirituality and Health “Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.” —Today’s Diet and Nutrition

Spirit of the Harvest: North American Indian Cooking

Stewart. Tabori & Chang

Featuring recipes dating back to the first western ranchers who came north from Mexico, a wonderful tour of Western cuisine and the American frontier, brimming with history and photographs, shares recipes for soups, stews, salads, meat, poultry, breads, and pies.

Spirit of the West: Cooking from Ranch House and Range

Harry N. Abrams

A collection of 120 delicious and nutritious baked good recipes emphasizes speed of preparation, with many dishes that can be ready in twenty minutes flat, including make-ahead mixes that can be stored and ready to go at a moments notice.

Biscuits, Pancakes, and Quick Breads: 120 Recipes to Make in No Time Flat

Baking

See the best price to sell, buy, or rent books by Cox, Beverly. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Cox, Beverly

See the best price to sell, buy, or rent books by Cox, Beverly. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Best of Ice Cream: A Cookbook

365 Great 20-Minute Recipes

Cooking Techniques: How to Do Anything a Recipe Tells You to Do

Cooking Techniques: How to Do Anything a Recipe Tells You to Do

Classic Italian Cooking

365 Great 20 Minute Recipes

Minceur italienne: Slimming gourmet menus and recipes

Spirit of the Harvest: North American Indian Cooking

Spirit of the West: Cooking from Ranch House and Range

Biscuits, Pancakes, and Quick Breads: 120 Recipes to Make in No Time Flat