Wednesday, January 5, 2011
Art of Preserving
A gorgeously illustrated compendium of all that's sticky and delicious--jams, jellies, pickles, sauces, drinks, and chutneys--this volume provides a commonsense guide to the all-too infrequently practiced art of preserving, complete with recipes andPrice:$17.95Read
The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition
To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.Featuring more than 200 all-new, mouthPrice:$24.99Read
The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland
The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney producPrice:$29.99Read
The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes
"Takes the pressure off cooks who don't have the time... but still want to savor the season's bounty." -- Chicago Tribune Few people have time for large preserving marathons that can take all day or more. The recipes in this book allow you tPrice:$19.95Read
BBQ 25
Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buyingPrice:$19.99Read
Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Appalachian Cooking (10th Anniversary Edition)
Winner of the James Beard Cookbook of the Year Award Smokehouse Ham, Spoon Bread & Scuppernong Wine is a scrumptious slice of Smoky Mountain and Blue Ridge Hill country foodlore handed down from Scotland, England, Wales, Ireland, GePrice:$29.99Read
Every Step in Canning
It was six years ago that I first heard of the One Period, Cold-Pack Method of canning. A little circular was put in my hand one day at a federated club meeting announcing the fact that in a few weeks there would be a cold-pack demonstration about fiPrice:$3.70Read
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