A Book Of Favorite Recipes

Klaphler, Margaret; Lucas, Dione. The First Ladies Cookbook: Favorite Recipes of All The Presidents of the United States. New York, New York, U.S.A.: Parents' Magazine Press, 1976. ISBN: 0819308242

4to - over 9" - 12" tall. REPRINT. BICENTENNIAL EDITION. 238 pages with index. Black & white and color photo illustrated. The book is FINE. Comes in a plastic hardcover binder. JMVintage specializes in books, magazines, and treasures related to the Duke & Duchess of Windsor..and other curious subjects. Dust jacket notes read: "THE FIRST LADIES COOK BOOK Favorite Recipes of all the Presidents of the United States, Compiled and Edited by Outstanding Culinary and Historical Authorities, Illustrated with More than 168 Full-Color Pages Including More Than 80 Portraits of Our Presidents and Their First Ladies. The FIRST LADIES COOK BOOK is a book rich in historical lore that aims to capture the essence of our Presidential administrations in such a way that the Presidents and First Ladies emerge as highly individual personalities who gave the society of their own time a particular, personal flavor. This new edition of THE FIRST LADIES COOK BOOK contains Nancy Reagan's favorite family recipes. There are hearty, spicy dishes with a West Coast origin (Baja California Chicken) and light, flavorful dishes to appeal to the most cosmopolitan tastes (Veal Stew with Red Wine). In THE FIRST LADIES COOK BOOK, the anecdotes, the guest lists, the contemporary comments from diaries and letters of Presidential families, friends and relatives show the White House both as a mirror of accepted social customs and as a creator of social innovations. Because of intense public interest in White House activities and respect for the position of Chief Executive, the person who holds the title of First Lady wields great influence on public life. The recipes and menus for the favorite foods of the early Presidents in THE FIRST LADIES COOK BOOK were taken from handwritten family cook books, letters, notes or diaries. Where it was necessary to modify a recipe extensively, the original recipe is included. For example, gelatin would be the modem equivalent of a main ingredient in President Andrew Jackson's favorite dessert, Blanc Mange: 'Break one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, add a quart of milk. . .' THE FIRST LADIES COOK BOOK shows that some Presidents had simple tastes in food and others were exacting gourmets. President Abraham Lincoln seems to have been almost indifferent to food. But favorite dishes of other Presidents vary greatly: Oyster Rolls (John Adams) . . Quail Hash (Dwight D. Eisenhower) . . . Kedgeree (Franklin D. Roosevelt) . . . Meat Loaf (Harry S. Truman) . . . Beef Stroganoff (John F. Kennedy) .. Pedernales River Chili (Lyndon B. Johnson) .. Beef Wellington (Richard M. Nixon) . . . Supreme of Seafood Neptune (Gerald R. Ford) .. 'Plains Special' Cheese Ring (Jimmy Carter). Many of the dishes in THE FIRST LADIES COOK BOOK were prepared near the scene of the Presidential homes and brought to the Presidents' homes to be photographed. These photographs, with the pictures of the china, stemware and flatware used during the various administrations help to re-create the spirit of the administrations. ABOUT THE EDITORS A cook book as uniquely bound to history as THE FIRST LADIES COOK BOOK requires the services of many different kinds of specialists along with the help and cooperation of relatives, friends and descendants of Presidential families. Among the outstanding authorities who contributed to this volume are: Margaret Brown Klapthor, Curator, Division of Political History, Smithsonian Institution; Helen Duprey Bullock, Former Senior Editor and Historian, National Trust for Historic Preservation; Dione Lucas, world renowned culinary expert; Janet Glenn, Home Economist." Hard Back condition: Near Fine p1179

[SW: US History]

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Wells, Patricia: Paris Cookbook, New York HarperCollins Publishers 2001
0-06-018469-8 VERY GOOD CONDITION

From Barnes & Noble The Barnes & Noble Review When it comes to French food in general, and Parisian food in particular, Patricia Wells is one of our best interpreters. Intensely interested in all things culinary and French, she has spent the past 20-odd years in France as a restaurant critic and cookbook author, discovering the best of the best. Now Wells concentrates on Paris, the city where she lives, and shares recipes of favorite dishes in her favorite cafes, bistros, restaurants, wine bars, markets, and cheese shops. By covering the Parisian food scene so thoroughly, Wells provides a culinary guide as well as a book of recipes. As you would hope, she delivers many traditional recipes: a Tarte Tatin from Jamin, a French Onion Soup from the Left Bank brasserie Balzar, and a classic Hanger Steak from Le Mauzac. From the bistros: Allard's Lamb's Lettuce and Beets as well as Les Bookinistes' Cream of Corn Soup. From the markets: Boulevard Raspail's Cream of Mushroom Soup; and one of her favorite recipes, The Apple Lady's Apple Cake. There are cutting-edge recipes too, from Wells's collaborations with Joel Robuchon to Tante Louise's innovative Caramelized Cauliflower Soup with Foie Gras. From Taillevent's Cream of Watercress Soup to The Taxi Driver's Wife Secret Mussels, all the recipes are adapted for the home kitchen. Wells also includes resources, cooking, and buying tips. Just in case a trip to Paris is in your future, each recipe also includes an address, phone number, fax, and Metro station for its source. (Ginger Curwen) From the Publisher When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food. In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joel Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and metro directions to each featured restaurant, cafe, and market. Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table. Publishers Weekly Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants, such as Beno?t Guichard of Jamin's Tarte Tatin (Caramelized Apple Tart), Jo?l Robuchon's Creamy White Bean Soup, Caf? Bonaparte's Chicken Salad and Le D?me's Sole Meuni?re. She ferrets out the best recipes from the authority venues, such as La Maison du Chocolat's Bitter-Sweet Chocolate Mousse and Chef William Ledeuil's Fresh White Beans with Mimolette, Roquette and Pistachio Oie. If readers can get over some haute cuisine pretension (a Black Truffle Mayonnaise recipe suggests using "eggs that have been enclosed in a glass jar with the truffles for 1 day"), they will find down-to-earth recipes such as The Market Gardeners' Zucchini and Curry Soup and The Taxi Driver's Wife's Secret Mussels. Regional France is well represented by the likes of southwestern polenta (H?lene's 'Polenta' with Sheep's-Milk Cheese) and seafood from Britt Hardcover 9.5 in x 7.5 in x 1.2 in

[SW: Cookery, French, Cookery -- France -- Paris]

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Potter, Beatrix (Helen Beatrix Potter) (1866 - 1943): Peter Rabbit's Big Book of Fun: Water-Painting, Puzzles, Games, Recipes, London Frederick Warne & Co 2000
0723246009 Near Fine Illustrations form "The World of Peter Rabbit & Friends" animate television and video Series, Beatrix Potter

----Large soft cover, tight clean and square, unused in un-opened as new condition, unpaginated (48 pages) plus 4 pages of full colour stickers, errant ink mark on bottom edge (minor) "Enjoy hours of entertailnment with this fun-packed activity book, featuring: Water-painting pictures & a special pull-out set of paints. All you need is a brush & water!; 40 colorful stickers to place in your favorite scenes from Beatrix Potter; Simple recipes, including Mr. Jeremy Fisher's Butterly Sandwilches; A Peter Rabbit Board Game with cut-out tokens; Backyard games to play with your friends; A connect-the-dots puzzle and other picture games; Wordsearches, a crossword puzzle & a missing-letter game; A Peter Rabbit moving picture flick book!" Any image directly beside this listing is the actual book and not a stock photo First Edition First Printing Soft Cover 4to - over 9¾" - 12"

[SW: Potter, Beatrix (Helen Beatrix Potter) (1866 - 1943) Peter Rabbit's Big Book of Fun: Water-Painting, Puzzles, Games, Recipes Illustrations form "The World of Peter Rabbit & Friends" animate television and video series Frederick Warne & Co ----Large soft cover, tight clean and square, unused in un-opened as new condition, unpaginated (48 pages) plus 4 pages of full colour stickers, errant ink mark on bottom edge (minor) "Enjoy hours of entertailnment with this fun-packed activity book, featuring: Water-painting pictures & a special pull-out set of paints. All you need is a brush & water!; 40 colorful stickers to place in your favorite scenes from Beatrix Potter; Simple recipes, including Mr. Jeremy Fisher's Butterly Sandwilches; A Peter Rabbit Board Game with cut-out tokens; Backyard games to play with your friends; A connect-the-dots puzzle and other picture games; Wordsearches, a crossword puzzle & a missing-letter game; A Peter Rabbit moving picture flick book!" Any image directly beside this listing is the actual book and not a stock PhotoBeatrix Potter]

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Claiborne, Craig. Craig Claiborne's Favorites From The New York Times Recipes, restaurants, tools, techniques, people, and places, New York: Times Books, 1975. ISBN: 0517324172

First edition The book and dust jacket are VERY GOOD. The book has ink mark on back back free end page, writing on last page of index. No other writing is in the book. Light wear to board edges. The dust jacket has closed tearing/chipping. NOT price-clipped. NOT remaindered. 371 pages with index. Black & white photo illustrated. Dust jacket notes read: "CRAIG CLAIBORNE has been asked repeatedly if he could devise some method for his readers to collect his recipes-to come up with a system better than a drawer-full of scraggy clippings grown yellow with age. On his return to The New York Times, early in 1974, this book was conceived as an answer-a permanent, indexed collection of his articles and recipes. In his recipe-studded columns he celebrates his favorite dishes-hearty fish soups, homemade French bread, ices and ice creams, homemade pastrami. He writes about the great cooks he's met and whose recipes are shared. He praises the pleasures of the seasons-fresh shad in March, strawberries in June, putting up tomatoes in September. There are pieces on Indian cookery, as well as Persian, Italian, and Haitian, plus recipes from his visits to Vietnam and Japan. There are sentimental excursions to the corn bread stuffing and other foods he enjoyed at home as a child. There's the how to of making sausage, shaping and baking bread dough, roasting and carving a leg of lamb. How to have a clambake, make sauerkraut, freeze fresh pesto, and cook on an open hearth. Recipes for summer soups and winter nights, for picnics and puff pastry, for tempura, the ultimate cheesecake, and what may be one of the finest soups in the world. Menus for Easter, Thanksgiving, Christmas, and other holidays. Plus wonderful meals recalled in restaurants in Amsterdam, Paris, Tokyo, and Singapore. Craig Claiborne has personally selected his favorite articles and has gone through them all, adding anecdotes and fond remembrances, updating, supplying new information, imbuing the whole with warmth and affection as he recalls a time happily spent. This volume is the first in an annual series put together expressly for those people who miss his thrice-weekly columns, for those who forget to clip, and for those exasperated with their overflowing box of clippings. None of the recipes in this volume has appeared in book form before. Mr. Claiborne's credentials and reputation are established beyond the need of repetition. He has been food editor of The New York Times for nearly twenty years now, and this is his seventh cookbook-in some ways, his most engaging by far. Gael Greene feels that "anyone who is even slightly serious about what goes into his mouth owes a boundless debt to Craig Claiborne for his passionate celebration of fine dining." Geoffrey Holder says, 'I will 'burn' [cook] food for Craig Claiborne any day; he's a wonderful man.' Burgess Meredith sees him as Kubla Khan, decreeing pleasures for you and me. And Pauline Trigere says, 'Craig's choices are mine forever.'" Boards condition: Very Good in Very Good DJ

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