Yankee Church Supper Cookbook
Yankee Church Supper Cookbook

Author: Clarissa M. Silitch

Publisher: Yankee Publishing, Incorporated

Published: 1980

Total Pages: 238

ISBN-13: 9780911658149

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A superb collection to inspire any cook, you won't find these recipes in any other cookbook. The Yankeee Church Supper Cookbook features more than 375 recipes for wholesome and affordable food for the entire family. A special section entitled "Recipes to Feed A Crowd" is included.

The Apple Lover's Cookbook
The Apple Lover's Cookbook

Author: Amy Traverso

Publisher: W. W. Norton & Company

Published: 2011-09-26

Total Pages: 305

ISBN-13: 0393065995

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"When you open 'The Apple Lover's Cookbook', you will be surprised to find a guide to 59 popular varieties of apples. Each apple has its own complete biography with entries for origin, best use, availability, season, appearance, taste, and texture, and is accompanied by a color picture. Amy Traverso organizes these 59 apples into four categories -- firm-tart, tender-tart, firm-sweet, and tender-sweet -- and includes a one-page cheat sheet that you can refer to when making any of her recipes. One hundred scrumptious, easy-to-make recipes follow, offering the full range from appetizers, salads, soups, and entrees all the way to desserts. As bonuses, 'The Apple Lover's Cookbook' contains step-by-step color photographs of how to core and peel an apple, detailed notes on how to tell if an apple is fresh, and information about the best times and places to buy apples across the United States. In the introductions to each chapter, Amy takes you around the country to meet farmers, cider makers, and apple enthusiasts. At the end of the book you'll find her extensive list of the best apple products, apple sources, and apple festivals, making it easy to seek out and visit local orchards , whether you live in Vermont or California."--

The Yankee Chef
The Yankee Chef

Author: Jim Bailey

Publisher: Schiffer Publishing

Published: 2013-02-28

Total Pages: 0

ISBN-13: 9780764341915

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The heritage of New England cookery unfolds in this charming collection of more than 550 traditional recipes tweaked for today's palate. Compiled with insight and flavors from three generations of Yankee chefs, this cookbook for home cooks and professional chefs alike covers baked goods, beverages, seafood, desserts, and more. Create a range of comfort foods in typical New England style, including easy-to-follow recipes for classics like chowders, steamers, cornbread, and mincemeat pie. This informative, engaging, and definitive guide to the feel-good food of the Northeast will offer a lifetime of classic meals for the family and is a great addition to any kitchen library.

Yankee Magazine's New England Innkeepers' Cookbook
Yankee Magazine's New England Innkeepers' Cookbook

Author: Sandra Taylor

Publisher: Villard Books

Published: 1996

Total Pages: 0

ISBN-13: 9780679432074

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From the kitchens of New England's finest innkeepers comes a collection of over 270 locally renowned recipes, selected and tested by Yankee Magazine. Using time-honored ingredients such as Vermont maple syrup, these easy-to-prepare recipes range from the simple to the sublime. Illustrations.

Yankee Magazine's Church Suppers & Potluck Dinners Cookbook
Yankee Magazine's Church Suppers & Potluck Dinners Cookbook

Author: Andrea Chesman

Publisher: Villard Books

Published: 1996

Total Pages: 324

ISBN-13: 9780679432081

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This collection, gathered from potluck experts and community supper veterans all over New England, offers more than 300 recipes for affordable, easy-to-prepare dishes made with ingredients that can be found in any supermarket. From appetizers to desserts, with these innovative, group-tested, and varied American recipes, you'll never again wonder "What should I bring?" Illustrations.

Sauerkraut Yankees
Sauerkraut Yankees

Author: William Woys Weaver

Publisher:

Published: 1983

Total Pages: 248

ISBN-13:

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In addition to the 139 delicious recipes-roast suckling pig to cherry bounced & mulled wine--Weaver paints an invaluable portrait of the Pennsylvania Germans as a people. He focuses on the period of 1830-70, when traditional Pennsylvania-German cookery began to break down under mounting pressures of assimilation, technological changes (such as cooling stoves), & the massive change in life style brought about by the Civil War. Charming line illustrations, chosen from rare nineteenth-century sources, are also included.