Mark - USA 1

A river of stories. A life of adventure. A journey through history. In Life on the Mississippi, Mark Twain blends memoir, travel narrative, and historical insight to create a vivid portrait of life ……続きを見る

Healing Our Community, one recipe at a time, is an enlightening prospective of healing health and wellness and seeks to provide the reader with tools needed to undergo their personal healing and tra……続きを見る

A história se desenrola na movimentada Manhattan dos anos 1970, onde a culinária vai além do simples ato de comer e revela o status social dos habitantes. Entre as sobremesas mais apreciadas estão o……続きを見る

A mighty river. A young dreamer. A lifetime of stories flowing between the two. Blending memoir, travel writing, and sharp social observation, Mark Twain recounts his days as a steamboat pilot and h……続きを見る

The definitive cookbook by the celebrated chef and managing director of Freds at Barneys New York, one of New York's most beloved restaurants with locations in Los Angeles and Chicago. Barneys New Y……続きを見る

The Southern chef and author of Let's Brunch explores the many ways to eat a peach with nearly 70 recipes for breads, desserts, entrees, and more. Chef Belinda Smith-Sullivan, granddaughter of Missi……続きを見る

"The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia." ー Lexington Herald-Leader Mark F. Sohn's classic……続きを見る

Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack’s journey around the ……続きを見る

"Designed to honor the seasonal arc of produce consumption that all farmers markets thrive on . . . the book also touts regional, fresh and the Midwest." ー Third Coast Review Founded in 1998 by the……続きを見る

"Mouthwatering bread recipes . . . The authors bring heartwarming stories of Southern kitchens, told by hushpuppies, biscuits, and everything in between." ー Southern Living The warmth of the oven a……続きを見る

Maine food is about putting on a bib and getting messy with lobster in the summer. In the winter, it's about tossing brisket and potatoes in a pot on the back of the woodstove. Maine Classics brings……続きを見る

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman’s How to Cook Everything has been the definitive……続きを見る

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smartーchoosing and preparing fresh ingredients e……続きを見る

The secret history of manly eating in the Heart of Dixie Man Food: Recipes from the Iron Trade is a flavorful tribute to Alabama’s industrial soul and culinary heart. Born from the legendary Sloss F……続きを見る

Make the most of your local bountyーwherever you liveーin this healthy cookbook featuring 120 recipes and expert advice from Seattle’s PCC Community Markets! Eating healthy, local food prepared from……続きを見る

50 Ways To Saute is a cookbook to help you maximize the use of your saute pan, and make meals quickly and easily on your stove-top. It includes recipes I've used throughout my 26 years cooking in th……続きを見る

The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook. A Sampling of Recipes: • Cold Steamed Mu……続きを見る

Add a little pizazz to the meals you serve. The sauces in this book can spruce up almost any plate. Side dishes can make the dinners you serve frequently taste new again. Check it out here! 続きを見る

Every year children flock to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes fromーhow to grow it, how to harvest it, and how to use it to prep……続きを見る

¡Ay, que rico! Tacosーreal tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsasーare a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef'……続きを見る