Cookbooks - Archives

• LAWRY’S Foods takes its mouthwatering Marinades, Spice Blends and Steak Sauce on the road
  LAWRY’S Foods takes its mouthwatering Marinades, Spice Blends and Steak Sauce on the road this spring and summer to share the season’s hottest grilling trends with cooking enthusiasts across the country. LAWRY’S LIVE! National Cooking Caravan and newly-added 'Sensation Stations' will visit 15 popular fairs and festivals during its 2004 tour season.
  Author: Sanja Fleming - Date: July 5, 2004



• Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue
  Barbecue season is now year round, and to satisfy every grill lover’s delicious habit, Kent Whitaker, winner of the Emeril Live Food Network Barbecue Contest, has just released the definitive barbecue cookbook that searches deep into the roots of American barbecue.
  Author: Tara Jackson - Date: July 5, 2004



• World Ag Expo Volunteer Cookbook Arrives
  The 101 page World Ag Expo Favorites: Volunteers and Friends Cookbook is finally in stock. Chocked with beloved tried and true recipes culled from the 1,000 Orange Jacket show volunteers, readers will find something for every taste: from appetizers and beverages, soups and salads, vegetable and side dishes, main dishes, breads and rolls. And, of course, what would a meal be without World Ag Expo dessert recipes?
  Author: Sanja Fleming - Date: July 5, 2004



• Award-winning chefs offer delicious and environmentally sustainable seafood recipes
  Environmental Defense today announced the launch of "Seafood Selector," a unique interactive Web tool for consumers concerned about their diet, their health, and their environment. Filled with delicious fish recipes and important safety and health facts, Seafood Selector can be accessed at environmentaldefense.org.
  Author: Martin Collins - Date: March 2, 2004



• Cookbooks are a great gift for the holiday season
  Allrecipes.com, the leading online recipe and meal planning resource, introduces two new cookbooks, "Tried & True Favorites" and "Tried & True Cookies," showcasing America's best recipes. Different from other cookbooks dependant upon celebrity "star-power" or fancy culinary school credentials, all of the recipes within the Tried & True cookbook series were created, prepared and reviewed by thousands of busy cooks within their own home kitchens.
  Author: Taylor Kent - Date: March 2, 2004



• Whole Foods Market releases first cookbook
  For more than 22 years, Whole Foods Market has offered foods made of the freshest, highest quality ingredients that burst with the most pure, natural flavors. Today the world's largest natural and organic foods supermarket offers all of this in one place — The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes. The cookbook, written by Chef Steve Petusevsky and Whole Foods Market team members from throughout the country, affords food lovers the opportunity to capture the essence of a Whole Foods Market store visit and recreate the aromas and flavorful prepared foods in the comfort of home.
  Author: James Sparks - Date: March 2, 2004



• America's best restaurants announced by Gourmet Magazine
  New York's Daniel, Valentino in Los Angeles, and Vancouver's Diva at the Met are among the restaurants winning the America's Top Tables award in an evaluation of over 2,200 restaurants in the U.S. and Canada by Gourmet magazine readers. The results of the extensive survey were released today and are published in the October issue, which hits newsstands beginning this week.
  Author: Taylor Kent - Date: March 2, 2004



• American Blue Crab -- A gourmet’s delight
  Succulent, exquisite, rich and creamy, melts in your mouth -- these are only some of the words heard describing blue crab meat, Florida’s east- and west-coast delicacy harvested for more than a century. It seems blue crab now has an Asian competitor, but only one can be called authentic -- USA American Blue Crab. It is the only crab of its species that can be labeled "blue crab" meat. Some processors are mixing blue crab meat with the Asian import, "swimming blue crab;" and labeling some containers "crab meat" which contain only imported "swimming blue crab."
  Author: Taylor Kent - Date: March 2, 2004



• The Cook'd Right Sensor from Volk Enterprises eliminates the guesswork when cooking steaks
  Volk Enterprises, leader in the manufacturing of precision food temperature indicator devices, recommends their Cook'd Right Sensor to determine the exact level of doneness in steaks.
  Author: James Sparks - Date: March 1, 2004