"In Philadelphia during the first decades of the nineteenth century, Mrs. Elizabeth Goodfellow ran a popular bakery and sweet shop. In addition to catering to Philadelphia's wealthy families and a reputation of making the finest desserts in the young country, her business stood out from every other establishment in another way: she ran a small school to teach the art of cooking, the first of its kind in America. Despite her notoriety--references to her cooking as a benchmark abound in the literature of the period--we know very little about who she was. Since she did not keep a journal and never published any of her recipes, we have to rely on her students, most notably Eliza Leslie, who fortunately recorded many of Goodfellow's creations and techniques. Mrs. Goodfellow is known for making the first lemon meringue pie and for popularizing regional foods, such as Indian (corn) meal. Through old recipe books, advertisements, letters, diaries, genealogical records, and other primary sources, "Mrs. Goodfellow: the story of America's first cooking school" provides a more complete portrait of this influential figure in cooking history."--Back cover

Forgione, whose culinary vision resulted in the rebirth of farmers' markets across the country and the new availability of such quality ingredients as "free-range chicken", has finally produced his master cookbook. These 200 mouth-watering recipes reclaim the honest, soul-satisfying flavors of classic American cooking, often with a distinctive twist. Three 8-page color inserts. Color glossary.

Join Ian Knauer and Shelley Wiseman at The Farm Cooking School for 100+ recipes that teach everything from perfect pie crusts and pizza dough, to seasonal pavlovas and panna cottas.

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

During its operation, the Western Reserve School of Cooking has hosted many of the nation's chefs, including Alton Brown, Hugh Carpenter, Shirley Corriher, David Hirsch, James Peterson, and Michael Symon. This volume contains recipes from all of them. But the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Meisner. Knead some dough with master baker Carl Hitz. If you can't wait for dessert, Emily Luchetti, the executive pastry chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school's own chefs to mouth-watering dishes from international chefs who have passed through the school's kitchen.