Contains 350 recipes selected from fifty-three of Idaho's cookbooks, and includes recipes for appetizers, vegetables, pasta, meat, seafood, and desserts, and a list of contributing cookbooks and ordering information.

Beyond Burlap from the Junior League of Boise. This is a brand new book, and will be included in the up-coming mini-catalog. I am sending this advance copy to get it set up in the system, because we expect orders right away. This is a fun book -- every recipe includes potatoes!

During My 25 Years' Experience In Writing And Cooking, The United States Always Has An Active And Dynamic Culinary Scene.✩★✩ Read this book for FREE on the Kindle Unlimited NOW DOWNLOAD FREE eBook (PDF) included ILLUSTRATIONS of 50 Idaho Recipes right after conclusion! ✩★✩The American food culture in today's time has become more exciting and interesting. So why don't you try discover the American food culture in the cookbook "Hello! 50 Idaho Recipes: Best Idaho Cookbook Ever For Beginners" with the parts listed below 50 Amazing Idaho Recipes In this American cookbook series, I traveled in the Caribbean, Asia, Latin America, Europe and North Africa to explore their food cultures. I am very much interested in the rising popularity of the so-called exotic cuisines. The curiosity of the Americans was really something worth supporting as they search outside the country for inspiration and sustenance. Travelling the world has been an awesome experience, trying new dishes and gathering ideas, and taking all these back home to try in my own kitchen. Then a newfound passion for local American food has occurred to me soon after I finished writing the American cookbook series. I was in the Pacific Northwest starting my book tour when I felt a spark burning inside me. I don't know if it was the perfectly grilled Copper River salmon (season's first), paired with a flowery and fruity Oregon Pinot Noir had to do with it. Or maybe the colorful Pacific oysters in Seattle's Pike Place market. Or it could be at Seattle's Dahlia Lounge where it's my first experience ever to sample a Kasu cod that has been caramelized. It's hard to know what it is, but that inspired me to write a U.S. cookbook.For more different types of American recipes, you can also see: Cajun And Creole Recipes Jewish Recipes Us Recipes By State Crab Cookbook Sauces And Gravies Cookbook Clam Cookbook Clam Chowder Cookbook Mexican Sauces Cookbook Clam Recipes Idaho Cookbook ... ✩ Purchase the Print Edition & RECEIVE a digital copy FREE via Kindle MatchBook ✩Thank you for your support and for choosing "Hello! 50 Idaho Recipes: Best Idaho Cookbook Ever For Beginners". I hope that each book in the series be an inspiration when preparing American food in your kitchen.Cheers to happy life and may you taste the flavors of America!Hope you enjoy every page of this book.

A guide to summer cooking and entertaining that won't frazzle the cook, this book combines the best from Rodmell's 'Summer Weekend' and 'More Summer Weekend' cookbooks and adds 75 new recipes

River guide and outdoor chef Courtney Smart has collected recipes from professional river guides from Idaho's whitewater mecca - the Salmon River. These recipes are related in easy to follow steps that provide the reader with all of the information necessary to prepare gourmet meals while on the river, in the mountains, or in your backyard. Accompanied by striking photos from some of the region best known outdoor photographers, River Foods is a "must have" for the adventurer who appreciates good food prepared outdoors.

Includes plastic insert with equivalent measurements and metric conversions.

Join the two-time James Beard Award winner and author of Urban Italian on a wonderfully rich and diverse road trip through American regional cooking. In American Flavor, Andrew Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you’ll find cheese pierogies inspired by the Polish church ladies of Carmellini’s native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.’s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini’s laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor. Along with the recipes are true-life tales of Carmellini’s crazy culinary travels across America, into Canada, and even to Europe. Whether he’s hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engaging stories tell the tale of the education of an American chef inside the kitchen—and out. Entertaining and inspiring, American Flavor is a book that readers will turn to again and again, not only for special occasions and everyday meals, but also as a portrait of real American food in the twenty-first century: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

Vintage Restaurant is renowned for its rustic elegance, including impeccably prepared and presented cuisine with a sophisticated flair that reflects the untamed beauty of the West. Fresh, in-season ingredients, local flavors, heirloom vegetables, and friendly atmosphere make Vintage the ultimate place to savor a meal after a hard day on the challenging slopes of Sun Valley. Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts.

Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.