Gulliver's Travels: A Voyage to Lilliput

Children's Books

SWIFT, JONATHAN

Literature & Fiction

Running Press

The Best of Maledicta

Reinhold Aman

Parents Without Partners Sourcebook

Parenting & Relationships

Stephen L. Atlas

Parenting

Beyond the Kitchen a Dreamers Guide

Cowan, Thomas

A Collection of Contemporary Vegetarian Recipes and Menus

Glories Of The Vegetarian Table: A Collection Of Contemporary Vegetarian Recipes And Menus (Kitchen Edition)

Cookbooks, Food & Wine

Hazen, Janet

Vegetarian & Vegan

Ginger East To West: The Classic Collection Of Recipes, Techniques, And Lore

Cost, Bruce

Cooking by Ingredient

Spicy steamed crabs, crab cakes, and all manner of crab fare are synonymous with the long, lazy days of summer - particularly along the Eastern seaboard. Here, in The Chesapeake Bay Crab Cookbook, John Shields provides more than eighty mouthwatering recipes for appetizers, salads, soups, chowders, and main dishes as well as all the information you could possibly need about buying and cleaning both hard- and soft-shell crabs.

The Chesapeake Bay Crab Cookbook

Shields, John

Kirschbaum, Jed

A look at the best of New York's restaurants features recipes for signature dishes from sixty eateries, including Le Cirque, Jo Jo, Aquavit, Union Square Cafe, Chanterelle, Mesa Grill, The Four Seasons, Tropica, Montrachet, and The Sign of the Dove.

Taste Of New York: Signature Dishes Of The Best Restaurants

Zahler, Karen G

Regional & International

Outstanding food and wine have long been an important part of the Hudson River Valley's allure for visitors. In this stunning culinary debut, Chef Waldy Malouf, the Executive Chef at New York's award-winning Hudson River Club, provides more than 200 recipes that range from the simple to the sophisticated. Together with food writer Molly Finn he showcases the incredible variety of wonderful raw materials available - from magnificent fruits and vegetables and homemade cheeses to game and free-range chickens. Other specialties of the valley are duck, bread, corn, black-dirt onions, wild mushrooms, delicate baby salad greens, and many varieties of potatoes. It is no surprise that a chef who has this rich array of local foods at his doorstep should be challenged to develop such fresh, innovative recipes. Throughout The Hudson River Valley Cookbook you'll be guided by the expert voice of a top chef explaining the preparation of foods such as foie gras, shad, and venison as well as important basics like stocks, vinaigrettes, and other kitchen staples. In addition, you'll find seasonal menus that add depth to a highly original and sophisticated collection. With a mix of unique, classic, and historic dishes - this is American cuisine at its best.

The Hudson River Valley Cookbook: A Leading American Chef Savors The Region's Bounty

Malouf, Waldy

A collection of recipes for salads, pastas, and regional specialties accompanies the story of a small cafe+a7 in a community united by a desire to do good through fine cooking. By the author of Brother Juniper's Bread Book.

Sacramental Magic In A Small-town Cafe: Recipes And Stories From Brother Juniper's Cafe

Reinhart, Br. Peter

Cooking Education & Reference

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Books by Running Press