Holiday Cooking

High country cooking fit to grace any table. Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to "pull up a chair and take nourishment." Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.

Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City.

From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups made Akron home. With each new arrival, the city's food changed and deepened to delicious effect. Polish immigrants brought pierogi to the area, and Jews introduced Old World favorites like kugel and hamantaschen. African Americans seeking a better life in the North enriched the Akron palate with the unique and southern-inspired dishes of their ancestors. Last but not least, there is the sauerkraut ball, Akron's official food and favorite snack served at local restaurants, cocktail parties, holiday celebrations, and game day gatherings.

Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience... No trip to New York's five boroughs is complete without a hand sliced pastrami sandwich at Katz's deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters. Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson. Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.

Les Dames d' Escoffier New York, the most influential and accomplished women in the food world, present their favorite recipes for everything from simple weekday meals to spectacular party dishes.

Authors Silvia Baldini and Sharon Franke showcase seventy-six family recipes and pairings by Pascaline Lepeltier, MOF, and including a dedication by Lidia Bastianich to LDNY founder Carol Brock and a foreword by Carla Hall.

From Lidia's "Cavatappi with Asparagus and Spinach Pesto" or Ellie Krieger's recipe "Family Favorite Minestrone," to a stunning "Radicchio Salad with Radish, Basil, and Roasted Garlic Vinaigrette" by two-Michelin star Chef Melissa Rodriguez, these recipes are for every occasion and for every level of skill.

Discover the dishes and recipes that some of the most heralded women in the food business, in the greatest city in the world for food, cook when they are in their own home kitchens.

Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity.

Chef Jenny Lewis dips a spoon into generations of homemade desserts and examines the inner workings of some of the biggest brands of the baking industry. Learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, and plumb the secrets of the Kraft Oil Method, before sitting down to consume an engaging history in which Midwest beet sugar, vanilla cream and evaporated milk are mixed into a narrative of wars, social shifts, and politics. Encounter a rich medley of true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan in this delightful collection.