The classic, must-have American cookbook from one of our greatest authorities on food. James Beard was the "dean of American cookery" (New York Times), and he put practically ...

"[This is] a culinary history cookbook with a different twist -- women from different centuries recount the meals of their time ... Each chapter provides a menu and recipes for ...

Parties and menus created by The Junior League of Memphis.

Even though the Gulf dominates the life of this region, this is not just another seafood cookbook. Cattle, citrus and other tropical fruits, and many vegetable abound in this ...