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Elegant Hungarian Tortes and Homestyle Desserts for American Bakers
When Ella Szabó fled her homeland during the Hungarian Revolution of 1956, she never dreamed that someday she would become a member of the US Olympic swimming team, an accomplished baker in America, and the author of a cookbook about Hungarian desserts. But a chance encounter with a fellow Hungarian in Connecticut led to Ella’s becoming the custodian of a collection of heirloom recipes that form the core of this book. You’ll learn from more than fifty recipes how to bake Hungarian tortes, cookies, pastries, and cakes, from elegant old-world pastry-shop classics like Linzer Torte and Esterhazy Torte to easy homestyle desserts, many of them from recipes that have never been published befo...
T-Bone Whacks and Caviar Snacks
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.
Dining at the Governor's Mansion
You are invited to dine at the Texas Governor’s Mansion, to be the guest of the first ladies and two women governors of the Lone Star State, as they offer (through author Carl McQueary) some of their finest recipes and favorite stories of life in the heart of Austin. The ingredients in Dining at the Governor’s Mansion include one part culinary history and one part social history, along with a generous helping of recipes cooked by Texas first ladies, or (in later years) their personal chefs, from the completion of the Austin mansion in 1856 down to the present. Carl McQueary’s folksy cookbook offers a look at food and its preparation, entertaining at the Mansion, and the challenges the ...
Goodbye Gluten
There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the U.S. are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick--very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over 200 flavorful and tempting recipes for all types of dishes, from appetizers to desserts. Goodbye Gluten is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out on their favorite foods. In each recipe the authors use everyday brand names that can be found at your local grocery store, which means you no longer have to check labels to decipher if a product is gluten-free. Another appeal of the book is its use of Texas and Tex-Mex flavors to add a kick to what can be bland fare. Goodbye Gluten makes it easy to live the gluten-free lifestyle, because it is not just a diet, but a lifestyle. With 30 color photos of the completed dishes, even the most dedicated bread-lover will want to get into the kitchen and start cooking.
The Texas Cookbook
An informal view of dining and entertaining the Texas way.
Hungarian Cookbook: Old World Recipes for New World Cooks
These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practiced by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.
Slovenian Cuisine
Winner of the Gourmand Award for Best Chef Book; a love-letter to the region, by the internationally-renowned chef and father of modern Slovenian cuisine. First published in Slovenian in 2018, this long-awaited, award-winning book has finally been translated to English. With beautifully written introductory essays for each new stop and robust narrative elements, it follows a road trip around Slovenia in search of the finest ingredients in the country, and the best producers of them. Each chapter profiles an ingredient key to the culture, and the passionate producer or farmer who supplies it, before delving into two select recipes for each—one interpretation of a traditional Slovenian dish ...
Hungarian Specialties Cookery Book
This early twentieth-century volume by Sacellary and Fodor aimed to acquaint American cooks of the day with Hungarian dishes that could be prepared at home.
Peppers
An updated edition (first, 1984) of the scholarly reference on peppers includes information on their history and dispersion, biology, taxonomy, cultivation, and medicinal, economic, and gastronomic uses.
