by Cheryl Alters Jamison and Bill Jamison (2002)
Compiled from diners, inns, and everything in between, a collection of unique and traditional breakfast recipes offers historical notes, menus, and ingredient and technique tips.
Molly O'Neill
Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines and including more than fifty classic recipes.
James W. Peyton
This book presents a comprehensive overview of Mexican-American cooking from both a historical and culinary perspective.
Ruth Graves Wakefield
For all cooks, this book is a true classic. It contains hundreds of interesting recipes along with hundreds of hints that will make anything you prepare a success. The owner of the Toll House Restaurant in Whitman, Massachusetts, Ruth Wakefield, offers here the most famous and successful tips and recipes which made her restaurant so renowned.
Angelina Larue
This colorful collection of vibrant, wholesome recipes brings the sizzling flavors of Southwestern cuisine to your table. Each lushly photographed chapter brings a fresh serving of favorite dishes, old and new. Make every meal a special experience with mouthwatering, nutritious ingredients your family will love. Kick-start your day with breakfasts such as the Green Chile Breakfast Bowl. Gather family and friends around the table with savory meals like Avocado Torta and finish on a sweet note with Mini Tres Leche Cakes. Sip on a Grapefruit-Agave Paloma to complete an unforgettable meal. From authentic sauces to smoking side dishes, there is something for everyone. Simply explained techniques and accessible ingredients make it easy for you and the entire family to get together and create flavorful experiences, time and time again.