Presents recipes from all regions of the U.S., and includes commentaries on such uniquely American cuisine as Southern barbeque, soul food, and New England clam bakes.

Savoring America: Recipes and Reflections on American Cooking (The Savoring Series)

Cookbooks, Food & Wine

Williams, Chuck

Fletcher, Janet Kessel

Sonoma, Williams

Conan, Kerri

Regional & International

Oxmoor House

California

UNKNO

Classic Pasta at Home

Cooking by Ingredient

Let the experts show you how easy it is to prepare wonderful, fresh, and delicious meals for one with this collection of 46 recipes.

Cooking for Yourself

Cooking Methods

Oh!  You want to have Hors d Oeuvres
several times each day.  Recipes sound delicious.These recipes are for all types of parties, dinners and celebrations.

Appetizers and Hors D'Oeuvres (Easy & Elegant Meals)

Donnelly, Hallie

Main Courses & Side Dishes

California Culinary Academy

Grain Gastronomy: A Cook's Guide to Great Grains from Couscous to Polenta (Kitchen Edition)

Aris Books

Features more than two hundred recipes for thirty-four vegetables, discusses cooking techniques, and offers tips for shopping, menu planning, storing, and serving

More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals

Harlow & Ratner

Whether the celebration is a wedding, a baby shower, a casual housewarming, or a graduation tea, this revised 1995 James Beard Award nominee covers virtually every facet of entertaining with confidence and flair. Over 160 no-fail recipes and 32 menus. 153 b&amp;w and 160 color illustrations.

The Art of Easy Entertaining: From the Academy (California Culinary Academy Series)

Harron, Hallie

Horn, Jane

Walter, Susan

Gary, Sandra

Entertaining & Holidays

This book has over 160 Italian recipes from restaurant classics to home-style favorites.

Italian Cooking (Cole's Kitchen Arts Series)

Cole Pub. Co

THE NIMAN RANCH COOKBOOK traces the unlikely transformation of a modest family endeavor into a respected model of sustainable farming —one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on the beef, pork, and lamb sides of the business, Bill Niman and San Francisco Chronicle food writer Janet Fletcher introduce us to the Niman ranchers, their well-cared-for animals, and a fast disappearing —but ultimately essential —way of living, eating, and doing business. Now home cooks can bring Niman Ranch from the farm to their dinner tables with 40 fail-safe recipes contributed by renowned chefs who serve Niman Ranch products in their restaurants. Frank Stitt's Steak au Poivre, Mario Batali's Penne alla Gricia, and Suzanne Goin's Grilled Tri-Tip with Black Olive Aïoli are presented alongside illustrated meat charts, easy-to-follow cooking techniques, and more than 120 full-color food and location photographs. THE NIMAN RANCH COOKBOOK is an unprecedented showcase for an unparalleled company —whose dedication to compassionate farming and responsible land stewardship is as easy to love as its delicious meat.

The Niman Ranch Cookbook: From Farm to Table with America's Finest Meat

Niman, Bill

Ten Speed Press+

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

Books by Fletcher, Janet Kessel