The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking.
The latest in the best-selling Big Book series, The Big Book of Breakfasts starts the day right with over 280 recipes for every kind of breakfast food imaginable. It’s classic Maryana Vollstedt: every delicious dish is so easy to make you can hit the snooze button again and again.
One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most.
Welcome to bread, not as a food, but as a way of life. Chad Robertson’s devotion to the history and process of bread baking is unsurpassed. It’s what earns the chef and owner of Tartine Bakery industry admiration and his recipes Biblical status among bakers and carbohydrate aficionados. Tartine Bread scales back Robertson’s bakery recipes for the home cook and includes chapters on basic country bread, semolina and whole-wheat flours, baguettes, and enriched breads. And with more than 30 recipes that use days-old bread, cooks can replicate the hearty, healthy, and bread-laden fare that cements Tartine Bakery’s unrivalled reputation for crafted café cuisine. Sous chef Eric Wolfinger’s photographs set a luxurious tone to the cookbook, and along with colloquial prose, take readers as close as they can get to looking over Robertson’s shoulder.
The authors of The Amish Cook at Home return with this insider’s view of the Amish baking. Longtime cultural ambassador of the Amish experience to the wider American audience, writer and cook Lovina Eicher teams up with Kevin Williams once more to share the traditions and techniques that typify Amish baking. In a culture as traditionally stoic as the Amish, baked goods are one of a limited number of ways in which people can express themselves outwardly. A good amount of care and an emphasis on the sweet and sticky make Amish baked goods soulfully simple and satisfying. Recipes like “Long John Rolls” and “Mystery Biscuits” are interspersed with stories and traditions from Amish life, making this as much a cultural as a culinary window into the experience of Amish America.