Cookbooks Etc, L Adkins

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Content: Cookbooks Etc. Lee Adkins March 14, 2018 References [1] Greece and It's Fabulous Foods Region by Region. Susaeta, Hellas S.A., Athens, GR. [2] Hugh Acheson. A New Turn in the South: Southern Flavors Reinvented for Your Kitchen. Clarkson Potter, New York, 2011. [3] Bruce Aidells and Denis Kelly. Hot Links and Country Flavors: Sausages in American Regional Cooking. Knopf, 1990. [4] Vefa Alexiadou. Greece: The Cookbook. Phaidon, NY, 2016. [5] Jean Anderson and Elaine Hanna. The Doubleday Cookbook: Complete Contemporary Cook- ing. Doubleday & Company, Garden City, New York, 1975. [6] Pam Anderson. CookSmart: Perfect Recipes for Every Day. Houghton Mifflin, Boston, 2002. [7] Pepita Aris. Tapas & Traditional Spanish Cooking: The Authentic Taste Of Spain: 150 Sun- Drenched Classic And Regional Recipes Shown In 250 Stunning Photographs. Lorenz Books, 2008. [8] Cascia Parent Faculty Association. Gourmet Our Way. Cascia Parent Faculty Association, Tulsa, OK, 1995. [9] Lee Bailey. Lee Bailey's New Orleans: Good Food and Glorious Houses. Clarkson Potter, New York, 1993. [10] Lee Bailey. Lee Bailey's Cooking for Friends. Gramercy, 1998. [11] Lee Bailey. The Way I Cook. Gramercy, 2000. [12] Sabrina Baksh and Derrick Riches. Kebabs: 75 Recipes for Grilling. Harvard Common Press, Cambridge, 2017. [13] Douglas Baldwim. Sous Vide for the Home Cook Cookbook. Sous Vide, 2010. 1
[14] Janet Ballantyne. Joy of Gardening Cookbook. Garden Way, Troy, New York, 1984. [15] David Barich and Thomas Ingalls. The Asian Grill. Chronicle Books, San Francisco, 1994. [16] Michael J. Baruch. New Polish Cuisine. Lbcm Publishing, 2007. [17] Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrґees. Knopf, New York, 2012. [18] Mario Batali. Mario Tailgates NASCAR Style. Sporting News, 2006. [19] Mario Batali, Gwyneth Paltrow, and Moses Saman. Spain : a culinary road trip. Ecco ; Publishers Group UK [distributor], New York, 1st edition, 2008. [20] Rick Bayless. Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a WorldClass Cuisine. Scribner, 1996. [21] Rick Bayless. Mexican Everyday. W. W. Norton, 2005. [22] Rick Bayless and Lanie Bayless. Rick and Lanie's Excellent Kitchen Adventures. Abradale, 2006. [23] James Beard. Beard On Bread. Knopf, 1973. [24] James Beard. James Beard's Fowl & Game Cookery. HBJ, New York, 1977. [25] James Beard. James Beard's Theory and Practice of Good Cooking. Alfred A. Knopf, New York, 1977. [26] James Beard. Beard on Pasta. Knopf, 1983. [27] Daniel Bellino-Zwicke. Sunday Sauce: When Italian-Americans Cook. CreateSpace, Charleston, 2013. eBook. [28] John Besh. My New Orleans, the Cookbook: 200 of my favorite recipes & stories from my hometown. Andrews McMeel Universal, Kansas City, Mo., 2009. [29] John Besh. My Family Table: a passionate plea for home cooking. Andrews McMeel Pub., Kansas City, Mo., 2011. [30] John Besh. Besh Big Easy: 101 Home Cooked New Orleans Recipes. Andrews McMeel Publishing, Kansas City, Mo., 2015. [31] Better Homes and Gardens. Better Homes and Gardens New Cookbook. Meredith Corporation, New York, 1968. [32] Marcelle Bienvenu. Who's Your Mama, Are You Catholic and Can You Make a Roux: A Cajun Family Cookbook. Times of Acadiana Press, spiral edition, 1992. [33] Mark Bittman. The Best Recipes in the World. Clarkson Potter, New York, 2005. [34] Bon Appґetit. Best Pastas II, volume 2. Conde Nast Publications, Inc., New York, 1994. 2
[35] Bon Appґetit. Best Pastas: Sauces and Toppings for Fresh and Dried Pastas, volume 1. Conde Nast Publications, Inc., New York, 1994. [36] Douglas Bostick and Jason Davidson. The Boathouse: Tales and Recipes from a Southern Kitchen. Joggling Board Press, Charleston, SC, second edition, 2006. [37] Antoine Bouterin and Joan Schwartz. Cooking Provence: Four Generations of Recipes and Traditions. Macmillan, New York, 1994. [38] Jane Butel. Jane Butel's Hotter Than Hell: Spicy Dishes from Around the World. HP Books, Los Angeles, 1987. [39] Angus Cameron and Judith Jones. The L.L. Bean Game and Fish Cookbook. Random House, 1983. [40] Julia Child. From Julia Child's Kitchen. Alfred A. Knopf, New York, 1975. [41] Julia Child. Julia Child & Company. Alfred A. Knopf, New York, 1978. [42] Melissa Clark. Dinner: Changing the Game. Clarkson Potter, New York, 2017. [43] Melissa Clark. Dinner in an instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot. Clarkson Potter, New York, 2017. [44] Marie Clayton. Asian. Food Lovers. Trans Atlantic Press, Hertfordshire, 2011. [45] Holly Berkowitz Clegg. The Holly Clegg Trim & Terrific Cookbook. Running Press Book Publishers, 2002. [46] Randy Clemens. The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch. Ten Speed Press, Berkeley, CA, 2011. [47] Rima Collin and Richard Collin. The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present. Alfred A. Knopf, New York, 1992. [48] Cook's Illustrated Editors. Here in America's Test Kitchen. Boston Common Press, Brookline, MA, 2002. [49] Cook's Illustrated Editors. The New Best Recipe. America's Test Kitchen, Brookline, MA, second edition, 2004. [50] Cookshack. Still Smokin. Running Press, 2004. [51] Helen Corbitt. Helen Corbitt's Cookbook. Houghton Mifflin, Boston, 1957. [52] Helen Corbitt. Helen Corbitt Cooks for Company. Houghton Mifflin, Boston, 1974. [53] Julia Della Croce. Julia della Croce's Pasta Classica. Chronicle Books, San Francisco, 1987. [54] Betty Crocker. Betty Crocker's Cookbook. Golden Press, New York, 1973. [55] Betty Crocker. Betty Crocker's International Cookbook. Random House, New York, 1980. 3
[56] Culinary Institute of America. The Professional Chef. John Wiley & Sons, Hoboken NJ, 9th edition, 2011. [57] Ardie A. Davis, Kansas City Barbeque Society., Carolyn Wells, and Paul Kirk. The Kansas City Barbeque Society cookbook: Barbeque­it's not just for breakfast anymore. Andrews McMeel, Kansas City, MO, 25th anniversary edition, 2010. [58] Frank Davis. The Frank Davis Seafood Cookbook. Pelican, Gretna, Louisiana, 1986. [59] Frank Davis. Frank Davis Cooks Naturally N'Awlins. Pelican, Gretna, Louisiana, 1990. [60] Giada De Laurentiis. Everyday Italian: 125 simple and delicious recipes. Clarkson Potter, New York, 2005. [61] Paula Deen and Melissa Clark. Paula Deen's Southern Cooking Bible. Simon & Schuster, New York, 2011. [62] Sara Desaran and Joe Hargrave. tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More. Ten Speed Press, New York, 2014. [63] Anne Dolamore. The Essential Olive Oil Companion. Interlink, New York, 1994. [64] Beth Dooley. Peppers Hot & Sweet. Garden Way, Palnol, Vermont, 1990. [65] Eula Mae Dorґe and Marcelle Bienvenu. Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island. Harvard Common Press, Boston, Massachusettes, 2002. [66] David Downie. Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome. HarperCollins, New York, 2002. eBook. [67] Crescent Dragonwagon. Soup and Bread: A Country Inn Cookbook. Workman Publishing, New York, 1992. [68] Crescent Dragonwagon and Jan Brown. The Dairy Hollow House Cookbook. Cato and Martin, Publishers, Eureka Springs, Arkansas, 1992. [69] Ree Drummond. The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. William Morrow Cookbooks, New York, 2009. [70] Ree Drummond. The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! Harper Collins, New York, 2015. [71] Fuschia Dunlop. Every Grain of Rice: Simple Chinese Home Cooking. W. W. Norton & Company, New York, 2013. [72] Nathalie Dupree and Marion Sullivan. Nathalie Dupree's Shrimp & Grits Cookbook. Wyrick & Co., Charleston, [S.C.], 1st edition, 2006. [73] Eric Lolis Elie and Frank Stewart. Smokestack Lightning: Adventures in the Heart of Barbecue Country. Ten Speed Press, Berkeley, CA, 2005. 4
[74] Ryan Farr and with Jessica Battilana. Sausage Making: The Definitive Guide with Recipes. Chronicle Books, San Francisco, 2014. [75] Lisa Q. Fetterman, Meesha Halm, Scott Peabody, and Monica Lo. Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals. Ten Speed Press, New York, 2016. [76] Debbi Fields. Debbi Fields Great American Desserts. Simon & Schuster, 1996. [77] Yolanda Nagy Fintor. Hungarian Cookbook, Expanded Edition: Old World Recipes for New World Cooks. Hippocrene Books, New York, 2003. [78] Bobby Flay. Bobby Flay's Burgers, Fries, and Shakes. Clarkson N. Potter, Inc., New York, 2009. [79] Bobby Flay, Shephanie Banyas, and Miriam Garron. Bobby Flay's Throwdown. Clarkson Potter, New York, 2010. [80] Bobby Flay, Stephanie Banyas, and Sally Jackson. Bobby Flay's Barbecue Addiction. Clarkson N. Potter, Inc., New York, 2013. [81] John D. Folse. The Evolution of Cajun & Creole Cuisine. Chef John Folse & Company, Gonzales, LA, 1989. [82] John D. Folse. The Encyclopedia of Cajun & Creole Cuisine. Chef John Folse & Company, Gonzales, LA, 2004. [83] Aaron Franklin and Jordan Mackay. Franklin Barbecue: A Meat-Smoking Manifesto. Ten Speed Press, Berkeley, CA, 2015. [84] Amanda Freitag. The Chef Next Door: A Pro Chef 's Recipes for Fun, Fearless Home Cooking. HarperCollins Publishers Inc, 2015. [85] G & R Publishing. Gifts in a Jar: Muffins & Breads. G & R Publishing, 2001. [86] Jose Garces and Jason Varney. The Latin Road Home: savoring the foods of Ecuador, Spain, Cuba, Mexico, and Peru. Lake Isle Press, New York, 2012. [87] Garden & Gun Editors. The Southerner's Cookbook: Recipes, Wisdom, and Stories. Harper Wave, New York, 1st edition, 2015. [88] Nikki Goldbeck and David Goldbeck. Nikki & David Goldbeck's American Wholefood Cuisine. New American Library Books, New York, 1983. [89] Meathead Goldwyn and Greg Blonder. Meathead: The Science of Great Barbeque and Grilling. Rux Martin/Houghton Mifflin Harcourt, New York, 2016. [90] Rosamund Grant. African: Heartwarming Flavours from a Traditional Cuisine. Lorenz Books, London, 1999. [91] Great Chefs. Great Chefs of New Orleans, I. Great Chefs Publishing, 1983. [92] Great Chefs. Great Chefs of New Orleans II. Great Chefs Publishing, 1984. 5
[93] Alex Guarnaschelli. The Home Cook: Recipes to Know by Heart. Clarkson Potter, New York, 2017. [94] Mary Gubser. America's Bread Book. William Morrow and Company, Inc., New York, 1985. [95] Mary Gubser. Quick Breads Soups & Stews. Council Oak Books, Tulsa, Oklahoma, 1991. [96] Karoly Gundel. Gundel's Hungarian Cookbook. Corvina, 23rd Edition, 2000. [97] Gonzalo Guzmґan and Stacy Adimando. Nopalito: A Mexican Kitchen. Ten Speed Press, Berkeley, CA, 2017. [98] Hamlyn. Complete Thai Cooking. Hamlyn, 2006. [99] Marcella Hazan. The Classic Italian Cookbook. Ballantine Books, New York, 1984. [100] Marcella Hazan. More Classic Italian Cooking. Ballentine Books, New York, 1984. [101] Marcella Hazan. Marcella's Italian Kitchen. Alfred A. Knopf, New York, 1987. [102] Marcella Hazan. Essentials of Classic Italian Cooking. Alfred A. Knopf, New York, 1992. [103] Marcella Hazan. Marcella Cucina. HarperCollins, New York, 1997. [104] Beth Hensperger and Julie Kaufmann. The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker. Harvard Common Press, 2003. [105] Jeff Hertzberg and Zoe Francois. Artisan Bread in Five Minutes a Day: the discovery that revolutionizes home baking. St. Martin's Press, New York, 1st edition, 2007. [106] Gerald Hirigoyen and Lisa Weiss. Pintxos: small plates in the Basque tradition. Ten Speed Press, Berkeley, Calif., 2009. [107] David Hirsch. The Moosewood Restaurant Kitchen Garden. Simon & Schuster, New York, 1992. [108] Wallace Yee Hong. The Chinese Cookbook. Crown Publishers, Inc., New York, 1952. [109] Alan Hooker. Herb Cookery. 101 Productions, San Francisco, 1971. [110] Vivian Howard. Deep Run Roots: Stories and Recipes from My Corner of the South. Little, Brown and Company, 2016. [111] Madhur Jaffrey. An Invitation to Indian Cooking. Alfred A. Knopf, New York, 1973. [112] Madhur Jaffrey. From Curries to Kebabs: Recipes From the Indian Spice Trail. Clarkson Potter, New York, 1994. [113] Madhur Jaffrey. Flavors of India: Classics and New Discoveries. Carol Southern Books, New York, 1995. 6
[114] Madhur Jaffrey. Madhur Jaffrey's Indian Cooking. Barron's Educational Services, Hauppauge, NY, 1995. [115] Madjur Jaffrey. World­of­the­East Vegetarian Cooking. Alfred A. Knopf, New York, 1981. [116] Cheryl Alters Jamison and Bill Jamison. Smoke & Spice. Harvard Common Press, Boston, 1994. [117] Margaret M. Johnson. The Irish Pub Cookbook. Chronicle Books, San Francisco, 2006. [118] Joyce Jue. Savoring SouthEast Asia: Recipes and Reflections on Southeast Asian Cooking. Oxmoor House, 2002. [119] Junior Charity League of Monroe. The Cotton Country Collection. Junior Charity League, The Junior League of Monroe, Inc., Monroe, Louisiana, 1972. [120] Junior League of Baton Rouge. River Road Recipes. The Cookbook Marketplace, Junior League of Baton Rouge, LA, 1959. [121] Junior League of Baton Rouge. River Road III: A Healthy Collection. Junior League of Baton Rouge, Baton Rouge, 1994. [122] Junior League of Baton Rouge. River Road Recipes IV: Warm Welcomes. Favorite Recipes Press, 2004. [123] Junior League of Lafayette Louisiana. Talk About Good II: a toast to Cajun food. Junior League of Lafayette, Lafayette, La., 1979. [124] Junior League of Pasadena. The California Heritage Cookbook. Doubleday Publishing, Doubleday & Company, Garden City, New York, 1976. [125] Mrs. Simon Kander. The Settlement Cookbook. Simon & Schuster, New York, 1965. [126] Lynne Rossetto Kasper. The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens. Scribner, New York, 1999. [127] Diana Kennedy. The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados. Bantam Books, New York, 1989. [128] Paul Kirk. Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue. Harvard Common Press, Boston, Massachusettes, 2004. [129] Sealtest Kitchens. 1001 Dairy Dishes - From The Sealtest Kitchens. National Dairy Products Corp, 1963. [130] Aglaia Kremezi. The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean. Houghton Mifflin Harcourt, Boston, 2000. [131] Aglaia Kremezi. Mediterranean Hot and Spicy. Clarkson Potter, New York, 2009. 7
[132] Rytek Kutas. Great Sausage Recipes and Meat Curing. The Sausage Maker, Inc., Buffalo, NY, 4th edition, 2008. [133] Viana La Place. Panini, Bruschetta, Crostini: Sandwiches, Italian Style. William Morrow Cookbooks, 2002. [134] Emeril Lagasse. Emeril's TV Dinners. HarperCollins, 1998. [135] Emeril Lagasse. From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants. HarperCollins, 2003. [136] Emeril Lagasse. Emeril's Potluck. William Morrow and Company, Inc., 2004. [137] Emeril Lagasse. Emeril's Delmonico: A Restaurant with a Past. William Morrow Cookbooks, 2005. [138] Emeril Lagasse and Marcelle Bienvenu. Louisiana Real & Rustic. William Morrow and Company, Inc., 1996. [139] Emeril Lagasse and Marcelle Bienvenu. Emeril's Creole Christmas. William Morrow and Company, Inc., 1997. [140] Emeril Lagasse and Marcelle Bienvenu. Every Day's a Party. William Morrow and Company, Inc., 1999. [141] Emeril Lagasse and Jamie Tirsch. Emeril's New New Orleans Cooking. William Morrow and Company, Inc., New York, 1993. [142] Adam Perry Lang. Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking. Hyperion, 2009. [143] Anita Loh-Yien Lau. Asian Greens. St. Martin's Griffin, 2001. [144] Jane Lawson. The Food of Spain: A Journey for Food Lovers. Whitecap Books, North Vancouver, 2008. [145] Nigella Lawson. Nigellissima: Instant Italian Inspiration. Clarkson Potter, New York, 2013. [146] Josh Lebowitz and Eva Pesantez. Brother Jimmy's BBQ: more than 100 recipes for pork, beef, chicken, & the essential southern sides. Stewart, Tabori & Chang, New York, 2012. [147] Chris Lilly. Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint. Clarkson N. Potter, Inc., New York, 2009. [148] Donald Link. Real Cajun: Rustic Home Cooking from Donald Link's Louisiana. Clarkson Potter, New York, 2009. [149] Donald Link and Paula Disbrowe. Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything. Clarkson Potter, New York, 2014. [150] J. Kenji Lopez-Alt. The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company, New York, 2015. 8
[151] Love Food. Tapas Made Simple. Paragon Books, Bath, UK, 2011. [152] Sheila Lukins. All Around the World Cookbook. Workman Publishing, New York, 1994. [153] Abby Mandel. Cuisinart Classroom. Cuisinart Cooking Club, Greenwhich, Connecticut, 1980. [154] Stanley Marianski and Adam Marianski. Home Production of Quality Meats and Sausages. Bookmagic, LLC, 2012. [155] Kitty Maynard and Lucian Maynard. The American Country Inn and Bed & Breakfast Cookbook. Rutledge Hill Press, Nashville, Tennessee, 1987. [156] Nancie McDermott. Quick & Easy Thai: 70 Everyday Recipes. Chronicle Books, San Francisco, 2004. [157] Joshua McFadden and Martha Holmberg. Six seasons: a New Way with Vegetables. Artisan, New York, 2017. [158] Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, New York, 2004. [159] Gwen McKee. The Little Gumbo Book. Quail Ridge Press, Inc., Baton Rouge, 1986. [160] Becky Mercuri. Great American Hot Dog Book, The: Recipes and Side Dishes from Across America. Gibbs Smith, Layton, Utah, 2007. [161] Luc Meyer. Left Bank Celebrity Cookbook. PEANUT BUTTER Publishing, Mercer Island, Washington, 1982. [162] Lyndey Milan. Lyndey and Blair's Taste of Greece: a Mother and Son Travel Through the Pelopennese. Hardie Grant Books, Melbourne, 2012. [163] Mike Mills. Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. Rodale Books, Emmaus, PA, 2005. [164] Marianthi Milona, editor. Culinaria Greece: Greek Specialties. Tandem Verlag GmbH, 2008. [165] Samuel Monsour and Richard Chudy. American Burger Revival: Brazen Recipes to Electrify a Timeless Classic. Union Park Press, Wellsley, MA, 2015. [166] Coco Morante. The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker. Ten Speed Press, Berkeley, CA, 2017. [167] Marian Morash. The Victory Garden Cookbook. Alfred A. Knopf, New York, 1982. [168] Marian Morash. The Victory Garden Fish and Vegetable Cookbook. Alfred A. Knopf, New York, 1993. [169] Harry Motz. Great American Burger Book: How to Make Authentic Regional Hamburgers at Home. Harry N. Abrams, New York, 2016. 9
[170] Morgan Murphy. Southern Living Off the Eaten Path: Favorite Southern Dives and 150 Recipes That Made Them Famous. Oxmoor House, 2011. [171] Andrea Nguyen. The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. Ten Speed Press, Berkeley, CA, 2014. [172] Andrea Nguyen. The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles. Ten Speed Press, Berkeley, CA, 2017. [173] Jean Nidetch. Weight Watchers New Program Cookbook. New American Library, New York, 1972. [174] Jeremy Nolan and Jessica Nolan. New German Cooking: Recipes for Classics Revisited. Chronicle Books, San Francisco, 2015. [175] Devon O'Day. My Southern Food: A Celebration of the Flavors of the South. Thomas Nelson, Nashville, 2010. [176] Oklahoma State University nutritional sciences Club. Cowboys in the Kitchen. Morris Press Cookbooks, 2008. [177] Elisabeth Lambert Ortiz. The Complete Book of Mexican Cooking. Bantam Books, New York, 1968. [178] Yotam Ottolenghi and Sami Tamimi. Jerusalem: A cookbook. Ten Speed Press, Berkeley, Calif., 2012. [179] Alex Patout. Patout's Cajun Home Cooking. Random House, New York, 1986. [180] Jacques Pґepin. Jacques Pґepin's Table: The Complete "Today's Gourmet". Bay Books, 2003. [181] James Peterson. Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt, Boston, fourth edition, 2017. [182] Carolyn Phillips. All Under Heaven: Recipes from the 35 Cuisines of China. Ten Speed Press, Berkeley, CA, 2016. [183] Maria Polushkin. The Dumpling Cookbook. Workman Publishing Company, New York, 1977. [184] Maricel E. Presilla. Gran Cocina Latina: the food of Latin America. Norton & Company, New York, 1st edition, 2012. [185] Mary Price and Vincent Price. A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen. Dover Publications, calla edition, 2015. [186] Paul Prudhomme. Chef Paul Prudhomme's Louisiana Kitchen. William Morrow and Company, Inc., New York, 1984. [187] Paul Prudhomme. Chef Paul Prudhomme's Seasoned America. William Morrow and Company, Inc., New York, 1991. 10
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[209] Margaret Romagnolis and G. Franco Romagnolis. Romagnolis' Italian Fish Cookbook: A Large Embrace and a Light Touch. Henry Holt and Company, New York, 1994. [210] Irma S. Rombauer and Marion Rombauer Becker. Joy of Cooking. Bobbs-Merrill Company, Indianapolis, 1975. [211] Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. Simon and Schuster, New York, 1997. [212] Julee Rosso and Sheila Lukins. The Silver Palate Cookbook. Workman Publishing, New York, 1979. [213] Julee Rosso and Sheila Lukins. The New Basics Cookbook. Workman Publishers, New York, 1989. [214] Nancy Ross Ryan and Chan Patterson. The Louisiana New Garde. Great Chefs Publishing, New Orleans, 1995. [215] Brinna B. Sands. The King Arthur Flour 200th Anniversary Cookbook. Countryman Press, Woodstock, Vermont, 1990. [216] Denise D'silva Sankhґe. Beyond Curry Indian Cookbook: A Culinary Journey Through India. Rockridge Press, Berkeley, CA, 2016. [217] Roberto Santibanez, J.J. Goode, and Todd Coleman. Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico. John Wiley & Sons, Hoboken, NJ, 2012. [218] Lorna J. Sass. Cooking Under Pressure. William Morrow & Company, New York, 1989. [219] Holly Schmidt and Allan Penn. Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dog. Hollan Publishing, Philadelphia, 2014. [220] Stephen Schmidt. Master Recipes. Ballantine Books, New York, 1987. [221] Michele Scicolone. Savoring Italy: Recipes and Reflections on Italian Cooking. Time-Life Books for Weldon Owen, Inc., 814 Montgomery St., San Francisco, CA, 1999. [222] Michelle Scicolone. A Fresh Taste of Italy. Broadway Books, New York, 1997. [223] Louisa Shafia. The New Persian Kitchen. Ten Speed Press, Berkeley, CA, 2013. [224] Jim Shirley. Southern Boy Cooks Good Grits. Pediment Publishing, Battle Ground, WA, 2005. [225] Martha Rose Shulman. Fast Vegetarian Feasts. The Dial Press, New York, 1982. [226] Martha Rose Shulman. Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine. Bantam Books, New York, 1989. [227] Diane Joy Sisemore. A Taste of Oklahoma. Oklahoma Extension Homemakers Council, Inc., 1990. 12
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