Cooking.com December 31, 2000 by Cooking.com  

Esperenza Luca de Tena

Nicola GraimesThis suberb book is the complete guide to whole-food vegetarian cooking. It features over 300 classic and original recipes, from hearty soups and nutritious weekday meals to a tempting...

Paul Fehribach An original look at southern heirloom cooking with a focus on history, heritage, and variety.You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting...

Anne SheasbyThis dazzling array of sauce recipes for meats, vegetables, pasta, and desserts that are low in fat and calories, as well as reduced-fat salad dressings, offers flavorful combinations so...

Bernard Clayton, Jr An instant classic upon publication in 1978, THE BREADS OF FRANCE introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting...

Penelope Ody with Alice Lyon and Dragana Vilinac Provides 120 recipes which include Chinese herbal ingredients or Western herbs adapted for use in a therapeutic way, and based on the...

Donna Klein Colorful, aromatic, and flavorful—and as simple as ordering in.The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet....

Sara PerryFeatures a brief history of chocolate, recipes for cookies, cakes, candies, pies, ice creams, and sauces, and tips for cooking and storing.

Giuliano Hazan Features more than 100 recipes from all regions of Italy. January 1, 1993 by Dorling Kindersley

Bernard Clayton, Jr Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book...

Weight WatchersA timeless collection you'll use again and again, this classic cookbook features 145 delicious recipes and nine diverse chapters ranging from basic Stocks, Sauces & Dressings to inspirational Sunday...