Magnolias Authentic southern cuisine. Donald Barickman brings his contemporary take on true southern dishes to the table at Magnolias restaurant in Charleston, South Carolina. Barickman sparked an international interest in what is now known as "lowcountry" cuisine with his uptown approach to down south flavors with the establishment of Magnolias in 1990. Magnolias and Barickman have garnered praise for this distinctive fare, a culinary evolution of fresh local and regional ingredients combined with a traditional southern style that is at once comfortable and elegant. This book brings forth over fifty mouth-watering recipes. Chef Barickman's resource guide and easy-to-follow recipes make this cookbook a must-have for anyone with an interest in cooking with southern style. 2006, zahlr. Farbf., 224 S. (engl.)

Making Whoopies The Official Whoopie Pie Book
16 Delicious Whoopie Pie Recipes Inside!
Whoopie pies could be declared the official Maine dessert, and many assert that the rotund chocolate confection originated there, although Pennsylvania actually has a an equally strong claim to that honor. No matter - aficionados in both locales never tire of the giant sandwich cookies, and the comfort-food treats are enjoying a renaissance as bakeries offer gourmet versions on the Internet.
This little book is a wide-ranging, lighthearted look at whoopie pies and the folks who love them. This book contains 16 recipes including "healthy," gluten-free, and zucchini whoopie pies!
2010, durchg. Farbf., 88 S. (engl.)

Masters of American Cookery. M.F.K. Fisher, James Beard, Craig Clairborne, Julia Child.
Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher.

In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes—in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts—Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes.

In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover’s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.

Betty Fussell is the author of ten books, ranging from biography to cookbooks, memoir, and food history, including The Story of Corn. Her volume of memoirs, My Kitchen Wars, was performed as a one-woman show in New York and Los Angeles.
2005, 424 S. (engl.)

New American Table An affectionate, thoroughly diverse tribute to the modern American table
"I'll introduce you to friends I've met along the way who have shared their foods, told me their stories and inspired me with their passion. With recipes that range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home." - Marcus Samuelsson
In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Now, in The New American Table, Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country.
Acclaimed for the distinct and diverse cuisine he has created at Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food; down-home Southern cooking to Southwestern flavors to Asian cuisines, and beyond.
In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including
- Green Salsa, to serve over shrimp or as a dip
- Breakfast Burritos
- Salmon Flatbread
- Tempura Crab Salad with Tamarind-Soy Vinaigrette
- Soy-Glazed Dumplings with Sweet Chile Sauce
- Chicken Sate with Baby Spinach and Garlic Feta Dip
- Turkey Meatloaf with Tomato-Spinach Sauce
- Beer-Braised Short Ribs
- Rustic Chocolate Tart
- Red Berry Cobbler
A true celebration of the culinary gifts that define The New American Table, this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine.
2009, durchg, Farbf., 356 S. (engl.)

New York City 2013 Der Rote Führer / The Red Guide / Le Guide Rouge
Restaurants & Hotels
In diesem ausführlichen Hotel- und Restaurantführer werden weit über tausend Hotels und Restaurants vorgestellt. Die Auswahl der besten Häuser in New York City, in allen Preiskategorien, wird von einem erfahrenen Inspektoren Team zusammengestellt. Sie prüfen das ganze Jahr hindurch kritisch Qualität und Leistung der bereits empfohlenen und der neu hinzukommenden Hotels und Restaurants. In diesem Band lässt sich vom Luxushotel bis zum Stadthotel und vom Sterne-Restaurant biszum Bistrot alles finden, was das Herz eines Genießers begehrt.Zur besseren Orientierung enthält der Band außerdem einen Stadtplan.
2013, zahlr. Farbf., 641 S.(engl.)

Real Cajun Rustic Home Cooking from Donald Link's Louisiana
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana — is a tough land that funnels its spirit into the local cuisine. You can't find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.
Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link's New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You'll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance.
From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link's famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.
2009, durchg. Farbf., 256 S.

Summer in New York Seasonal recipes from New York's finest chefs.
Papaya Wrapped Prawns, Kiwi & Sauvignon Blanc Soup, Brazilian Crab Cakes, Fish & Grits, Octopus 2 Ways, Cobb Hot Dog, And Cantaloupe with Duck Prosciutto.
Give the best chefs in New York unrestricted freedom to show what they can do with food to celebrate summer and you get page after page of the best that the culinary world has to offer. From artichokes to zucchini there is nothing more glorious than what summer cooking hast to offer our eyes and our stomachs.
Please take note. Because many of these dishes were made specifically for this book and there were no restrictions place on the chefs, you may find a few recipes very complicated, but well worth trying.
2005, durchg. Farbf. von Battman, 182 S. (engl.)

Sushi American Style Everyone loves sushi, and it's indredibly fun to make your own rolls. But for most home cooks, the prospect of serving fresh raw fish is a little intimidating. This book shows how to prepare sushi without the raw fish - using easy-to-find, everyday ingredients in creative, delicious combinations. These sushi rolls are packed with flavour and perfect for entertaining - pass them around as hors d'oeuvres or throw a "roll-it-yourself" sushi party! You'll learn everything you need to know to make creative sushi without the raw-fish fuss. Packed with flavour and fun, this book is the perfect guide to making sushi at home. You'll be rocking and rolling in no time. 2004, durchg. Farbf., 144 S. (engl.)

The Donut Book The Doughnut Book
The whole story in words, pictures and outrageous tales
Whether they're glistening with sticky glaze, sandy-sweet with cinnamon and sugar, or oozing with red jelly, nothing encourages us to bow to our sweeth-tooth cravings like the donut. Sally Levitt Steinberg, a descendant of America's donut royalty, reveals every tasty facet of donut-ology. Ponder the perfection of the donut/coffee relationship. Devour tales of donut masters. Learn the secret of the hole. It's all here in one deliciously engaging nostalgic trip - a sweet treat for donut devotees everywhere.
2004, durchg. Farbf., 184 S. (engl.)

The Finest Wines of California The wines of California have a distinctive personality and style, which arise from a culture very different from that of most other wine regions. Whilst the area has abundant sunshine, the unique character of the wines comes from other elements, mainly the maritime influence or the elevation of the vineyards. Californian wines also benefit from the industry's lack of regulation which allows a grower to grow what he wants where he wants and use any grapes he likes.
This freedom has led to the swift evolution and diversification of the state's wine industry. Stephen Brook has identified the region's top 90 producers, though the nature of the industry there makes the selection particularly difficult. The author considers quality as the most important but not sole criterion.
He looks more indulgently on wineries that make considerable volumes of excellent wine than on boutique operations that do one small thing very well This guide, the fourth in the acclaimed Finest Wines series, from Hugh Johnson's award-winning team, casts a whole new light on the region. Authoritative, bang up-to-date, and brimming with fascinating information, this essential guide is required reading for all wine lovers and makes a handsome present.
2011, durchg. Farbf., 320 S. (engl.)