Quick Loaves

Jean Anderson

HarperCollins, Publishers

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Würz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in Lübeck to the three-star restaurants of Munich, opening kitchen doors and kettle lids to reveal modern Germany's gastronomic triumphs. 
 With explanations of ingredients, clear instructions, and evocative introductions to the recipes, the cooking of today's Germany is illuminated for American cooks. All the traditional dishes are here, many in their original robust versions and others cleverly lightened by German's new generation of chefs and home cooks. Potato salad, barely glossed with dressing, then greened with fresh chevil; sauerkraut teamed with cod; and pumpernickel reduced to crumbs and folded into an airy Bavarian cream are just a few of the creative new German dishes that nevertheless bow to tradition. A chapter on wine and beer by Lamart Elmore, former executive director of the German Wine Information Bureau, completes the picture of Germany's total gastronomic experience. 
 Germany today is a land of contradictions, a land where meandering rivers run alongside autobahns, where castles and cuckoo clocks coexist easily with high tech, high fashion, and haute cuisine. German food reflects this rich tapestry, and in The New German Cookbook, Jean Anderson and Hedy Würz import and interpret the traditional and the subtle, flavorful, and sophisticated dishes of modern Germany for American cooks.

The New German Cookbook: More Than 230 Contemporary and Traditional Recipes

Hedy Wurz

Reference

Harpercollins

Book by Anderson, Jean, Buchan, Ruth

Half a Can of Tomato Paste and Other Culinary Dilemmas

An affectionate and informative look at women on the Home Front in the 1940s, Grandma's Wartime Kitchen presents more than 150 classic recipes (updated for today's kitchens) along with anecdotes, advertisements, advice, and archival recipes from a unique and defining period in America's history. With details and personal voices that make the material come to life, the book covers: * The U.S. government's food rules and ration books * Substitutes for rationed sugar, and the delicious dessert recipes they inspired * Stretching butter, meat, coffee, and other staples * Cooking and baking for the troops abroad * Wartime entertaining including Defense Parties, progressive parties, and a traditional Thanksgiving dinner using wartime commodities * Monday Meatloaf, Mother's Fried Chicken, Macaroni and Cheese, Apple Dumplings, Vermont Johnny Cake, Honey Apple Pie, and many other recipes. At a time when America is saluting the soldiers who fought in World War II, this one-of-a-kind collection offers a portrait of the courageous (and delicious) contributions of the women who stayed behind.

Grandma's Wartime Kitchen: World War II and the Way We Cooked

Cookbooks, Food & Wine

Joanne Lamb Hayes

Cooking Education & Reference

St.Martin's Press

Hardcover cookbook from Doubleday on contemporary cooking - interesting and easy to follow recipes - Volume 1 of series

The Doubleday Cookbook Volume 1

Elaine Hanna

Doubleday Company, Inc.

The green thumb preserving guide: how to can and freeze, dry and store, pickle, preserve and relish home-grown vegetables and fruits. . .. . . This book contains "The Best and Safest Ways to Can and Freeze, Dry and Store, Pickle, Preserve and Relish Home-grown Vegetables and Fruits." It puts a special emphasis on what preserving method works best for each vegetable or fruit

The Green Thumb Preserving Guide: How to Can and Freeze, Dry and Store, Pickle, Preserve and Relish Home-Grown Vegetables and Fruits

Canning & Preserving

William Morrow Company

No time to cook? Got a hungry family to feed? In Dinners in a Dish or a Dash, award winning cookbook author Jean Anderson offers more than 275 great-tasting one-dish meals that are easy to prepare. Yet there's not one of yesteryear's "shelf magic" concoctions in the bunch, thank you.
Her secret? Today's supermarkets brim with a new generation of quality convenience foods-frozen chopped onions, peppers, and stir-fry mixes, packaged salas greens and slaws, elegant pasta sauces, cooked shrimp and chicken, frozen puff pastry, zesty salsas, and other spicy condiments, just to name a few. Anderson combines the best of these innovative foods with her impeccable cooking sense to make flavorful food in a flash.
Gone are the days of mystery "can of soup" casseroles. Dinners in a Dish or a Dash is filled with ides for modern, imaginative, and heathy diners. Those casseroles make a classy comeback in such dishes as Persian Lamb Pilaf with Mint, Lemon and Zucchini ans Scalloped Corn, Ham and Sweet Peppers. There's a group of simple sauces that can be prepared while the pasta water comes to a boil- try Fusili, Green Beans, and Tomatoes with Two Cheeses or Creamy Spinach Sauce. No punching up the seasonings, you can bring long-simmered flavor to favorite soups and stews such as Spanish Black Bean Soup and Zip-Quick Country Captain in a fraction of the time. Hot-weather blues? Whip up a cooling, no-cook Salmon and White Bean Salad with Tarragon Vinaigrette or Chicken and Rice Salad with Pesto Dressing.
Dinners in a Dish or a Dash even shows how to equip your pantry, refrigerator , and freezer with the indipensable and "useful extra" groceries that make quick cooking a breeze. And taking a trip from busy restaurant kitchens, you'll learn how to "prep" chopped onions, minced garlic, chooped parsly, broccoli florets, and other essentials to have waiting in your refrigerator for impromptu meals.
These one-dish time savers are so great, you'll enjoy making and eating them even when you're not cooking against the clock.

Dinners in a Dish or a Dash: 275 Easy One-Dish Meals plus Tons of Time-Saving Tips

Main Courses & Side Dishes

William Morrow Cookbooks

Food of Portugal

Regional & International

Robert Hale, Ltd.

A collection of 120 wonderful low-fat and low-calorie recipes, gathered from the best dishes sent in by viewers of Good Morning, America offers delicious entreTs and desserts and adds recipes from famed chef Emeril Lagasse. TV tie-in. 50,000 first printing.

Good Morning America Cut the Calories Cookbook: 120 Delicious Low-Fat, Low-Calorie Recipes from Our Viewers

Sara Moulton

Cooking Methods

Hyperion

More than 2,000 recipes: Appetizers, Soup, Meat, Poultry, Fish, Eggs, Cheese, Breads, Pasta, Fruits, Vegetables, Pastries, Desserts, Beverages.

The Family Circle Cookbook

The Family Circle, Inc.

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Books by Jean Anderson