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  Fire Pit Cooking

  Vanessa Bante

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  Using pie irons, foil, Tarts on Fire, sweet sticks, or simply a dowel, you can make family-friendly dishes over a backyard fire pit or at the campground. Seventy-five scrumptious recipes to satisfy every appetite.  

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  A History of Pacific Northwest...

  Marc Hinton

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  With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

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  Edible Wild Plants

  John Kallas

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  The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens.Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more.This volume covers four types of wild greens:Foundation Greens: wild spinach, chickweed, mallow, and purslaneTart Greens: curlydock, sheep sorrel, and wood sorrelPungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purseBitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort

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  The Vintage Baker - More Than 50...

  Jessie Sheehan

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  One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson   Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem.   “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine   “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom

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  I Love Meatballs!

  Rick Rodgers

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  Move over bacon! Here are fifty-five of the best meatball recipes, ranging from traditional to modern, with flavors from all around the world. 
   
  With over fifty recipes ranging from comfortingly traditional to cutting-edge modern, Rick Rodgers expands the role of the beloved meatball inside I Love Meatballs! Dishes inspired by a variety of ethnicities including Italian, Thai, Chinese, Greek, Vietnamese, Swedish, Moroccan, and Indian are made from a full range of meats including beef and veal, pork, lamb, poultry, and even seafood. 
   
  Divided into six hunger-inducing categories, I Love Meatballs! shows meatballs as appetizers and dinner entrees, inside soups and breads, and (of course) with pasta, as well as meatballs sizzling off the grill. Recipes range from Greek Keftedes with Tzatziki to Beef Meatballs in Pho, Morroccan Meatballs, Chicken Teriyaki Meatballs, and Grilled Cheeseball Sliders. In addition to sumptuous meatball recipes, readers will find helpful tips and tricks, along with thirty luscious photographs of the meatball doing much more than just sharing the spotlight with spaghetti.  
   
  Praise for I Love Meatballs! 
   
  “Each recipe is carefully written and easy to follow. . . . Rick’s Lamb Meatballs in Green Curry Sauce is so tasty, I want to make it over and over.” —Bruce Aidells, co-author of The Complete Meat Cookbook 
   
  “[Rick Rodgers] has produced the last word on meatballs: which tools to use; how to grind your own meat, if you’d like; how to prepare them ahead of time; and even how to cheat using store-bought meatballs. There is so much mouthwatering variety here that I’m going to have a hard time choosing which recipes to make first.” —Sara Moulton, author of Sara Moulton’s Home Cooking 101

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  The Historic Kentucky Kitchen -...

  Deirdre A. Scaggs, Andrew W. McGraw

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  Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal).   Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations.  The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients.   This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including John Sherman Cooper’s preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge’s “excellent” fried oysters. The recipes are flavored with humorous details such as “[for] those who thought they could not eat parsnips” and “Granny used to beat ’em [biscuits] with a musket.” Accented with historic photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.

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