A collection of profiles of 25 chefs, farmers, and artisans in Nebraska, Iowa, and South Dakota, featuring more than 50 seasonal recipes.
The founder of Restaurant Nora, the first certified organic restaurant in the United States, explains how she became a natural foods pioneer who made it her mission to bring organic foods to the American table.
Recounting his move to Vietnam, a journalist takes travelers along for the ride as he searches for authentic Vietnamese food, which leads him all over the country and introduces him to a remarkable populace, including his wife.
Shares recipes for preparing homemade versions of such classic snack foods as Lorna Doone shortbread cookies, Fig Newtons, Cheetos, Cracker Jacks, and orange creamsicles.
A punk band drummer turned executive pastry chef features ninety-seven unorthodox recipes using fruit, vegetables, grains, chocolate, seeds, and nuts to create unique desserts.
Provides a collection of recipes with variations on traditional comfort food dishes, including such options as double whammy toad in the hole, duck lasagna, masala eggs, smoked haddock, and sticky toffee pudding.
The author of Around My French Table presents a collection of 180 desserts from French home cooks and pastry chefs.