US Recipes and Cookbooks

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• Just like the state of Hawaii itself, Hawaiian cuisine combines Polynesian and Western traditions. Additionally, Hawaii has many links with Asia and a large Asian population, and thus Hawaiian cuisine includes many recipes adapted from Asian cuisine.
  
  
• The first Europeans to settle in New Orleans and what is today the state of Louisiana, were of French origin. Thus Cajun and Creole cuisine has been greatly influenced by French cuisine's traditions, although of course using American ingredients.
  
  
• New England cuisine is known for excellent seafood, particularly lobsters.
  
  
• Puerto Rico is a Caribbean island group that was ruled by Spain for hundreds of years before being acquired by the United States during the Spanish-American war. Puerto Rican cuisine thus combines traditions from Spanish cuisine with ideas from Caribbean cuisine.
  
  
• The Southwestern part of the United States was once ruled by Mexico, amd even today still has many links with that country. Southwestern cuisine thus includes many items inspired by Mexican cuisine.

• Chicago-style pizza - A deep-dish variety of pizza, originally from Chicago.
  
  
• Chili con carne - A spicy stew made from meat (usually beef) and chile peppers. Some recipes also add other ingredients such as beans, onions, and tomatoes, although there are also people who adamantly say the recipe should not include such ingredients.
  
  
• Clam chowder - A soup, created using a milk base, and containing clams, flour, onions, potato, and bacon or salted pork. There are two main versions of this recipe:
  • The recipe traditionally made in New England, sometimes known as "New England clam chowder" or "Boston clam chowder", does not contain tomatoes.
  • The recipe traditionally made in New York City, sometimes known as "Manhattan clam chowder", which does contain tomatoes.
  
  
  
• Club Sandwich - A sandwich made using three layers of toasted bread, between which are two layers of fillings. One layer of filling contains chicken or turkey breast meat. The other layer of filling contains bacon, lettuce and tomato slices. Variations of the recipe sometimes add extra ingredients such as cooked egg or sliced of cheese.
  
  
• Congealed salad - A salad made from flavored gelatin into which are embedded fruit or vegetables such as grated carrots. Sometimes other ingredients such as cream cheese, marshmellows, nuts, or pretzels may be added instead.
  
  
• Corn dog - A fast-food snack, traditionally eaten at fairs and other events. It is a hot dog, covered in cornmeal batter, and then deep-fried or baked. Corndogs are usually served on wooden sticks, and are usually eaten with ketchup, mayonnaise, mustard, or a relish.
  
  
  
• Eggs Benedict - Half an English muffin topped with bacon or ham, poached eggs, and Hollandaise sauce.
  
  
• Fried chicken - Chicken coated in seasoned flour and then deep-fried. Fried chicken is particularly associated with Southern cuisine and with Soul Food.
  
  
• Grits - One of Southern cuisine's most famous dishes. It is a porridge made from maize, and made be eaten either for breakfast or a side-dish with another meal.
  
  
• Gumbo - A soup originally from Cajun and Creole cuisine. It has subsequently become widely popular along the whole coast of the Gulf Mexico, and has also been adopted by many Soul Food eateries and restaurants. The soup is made from meat or fish stock and containing bell peppers, celery and onion. Dried ground sassafras leaves ("filé powder), okra, or roux (wheat flour and fat) are used to thicken the soup, and other ingredients usually include assorted assorted meat, smoked pork or sausage, and shellfish.
  
  
  
• Jambalaya - Cajun and Creole cuisine's adaptation of the Spanish recipe, paella. It is a rice dish flavored with tomato and containing local meat, seafood and vegetables.
  
  
  
• Johnny cakes - Fried pancakes made from cornmeal.
  
  
• Key lime pie - This is a traditional dessert originally from the Florida keys. The dish is made from condensed milk rather than fresh milk, because in the days before refridgeration, it was hard or impossible to obtain fresh milk in the Florida Keys. Key limes, which are small limes native to the Florida Keys, are also essential to the dish. The key limes, sweetened condensed milk, and egg yolks, are all prepared in a pie crust, and additionally egg whites are also often used to make a meringue topping.
  
  
  
• Laulau - A modern adaptation of a traditional recipe of Hawaiian cuisine, and usually served macaroni or rice salad. Laulau is made from salted butterfish and meat (beef, chicken or pork), all placed inside a taro leaf.
  
  
• New York-style pizza - A style of pizza originally from New York (and still popular in that city). The pizza is made into large very thin wide slices, which are folded in half when eaten.
  
  
• Poke - A salad made according to a Hawaiian recipe. The salad contains raw fish, fly fish roe ("tobiko"), tofu, onions, scallions and tomatoes. It is lavored using chillis or red pepper, sea salt, sesame oil and soy sauce.
  
  
• Pumpkin pie - A pie containing a pumpkin-based custard. The pie is particularly associated with Halloween, and is also popular at Christmas and Thanksgiving. Spices such as cinnamon, cloves and ginger are used from flavoring, and it is often served accompanied by whipped cream.
  
  
  
• Spam teriyaki - A favorite of Hawaiian cuisine, made using Spam (the canned meat product made by the Hormel Food Corporation). The dish is made using Japanese cuisine's teriyaki style of cooking (cooking meat in a sweet soy sauce, known as "teriyaki sauce").
  
  
• Shrimp Creole - A Creole recipe, made from shrimps in a peppery sauce containing using tomatoes, celery, onion, and bell peppers. Shrimp Creole is normally served over rice.
  
  
• Succotash - A dish with its origins in native American cuisine, Succotash is made from butter beans, corn, and tomatoes, which are cooked together in butter.
  
  
  
• Tacos - A U-shaped crispy corn tortilla stuffed with various fillings. Typical fillings include ground beef, cheese, lettuce, sour cream, and tomatoes.
  
  
• Waldorf salad - A world famous salad named after the Waldorf Hotel (the forerunner of the Waldorf-Astoria Hotel) in New York, where the salad was invented. The salad is made from apple, celery and walnuts, all in a mayonnaise sauce.

BBQ USA: 425 Fiery Recipes from All Across America By Steven Raichlen Workman Publishing Company Paperback (774 pages) List Price: $21.95* Lowest New Price: $9.99* Lowest Used Price: $3.14* Usually ships in 24 hours* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here Product Description: Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

South African Cooking in the USA By Aileen Wilsen Cape Point Press LLC Paperback (207 pages) Lowest New Price: $16.95* Lowest Used Price: $20.73* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here South African recipes South African - cooking Product Description: This collection of over 170 South African recipes has been tested and adapted for easy preparation in the US kitchen. The recipes are easy to follow and the results are nutritious, tasty and authentic. It includes suggestions on where to find key ingredients and ideas for substitutes. South African cuisine is a unique blend of flavors, with strong influences from Europe, Africa and the East. This book features traditional and contemporary favorites, such as: Samoosas, Mock smoked snoek pâté, Peppadew dip, Bobotie, Oxtail stew, Hot Durban curry , Monkeygland steak, Bunny chow, Chakalaka, Buttermilk pudding, Cape brandy pudding, Malvapoeding, Melktert, Koeksisters, Buttermilk rusks, Hotcross buns, Microwave fudge, Dom Pedros. The binding and paper used permit functional use in the kitchen. ABOUT THE AUTHORS: Aileen Wilsen, who holds a BSc in Home Economics from the University of Stellenbosch, South Africa, taught Home Economics at a girls' high school before establishing the demonstration kitchen at Gants Foods, where she developed recipes, presented cooking demonstrations and wrote two recipe books. She also developed recipes for companies that supplied national supermarkets with ready-to-eat food lines and worked as a freelance food consultant. She has a wholesome and practical approach to food preparation. Aileen currently resides in Arizona. Co-author Kathleen Farquharson (MSc, PhD) is Aileen's daughter. She works as a science editor and writer, and is based in the Pacific Northwest.

Cooking USA: 50 Favorite Recipes from Across America By John Margolies Chronicle Books Hardcover (128 pages) List Price: $14.95* Lowest New Price: $7.00* Lowest Used Price: $0.01* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here Product Description: What's more American than fried chicken and apple pie? Join Georgia Orcutt and John Margolies on a cross-country culinary journey to find all the delicious possibilities. Cooking USA spans the 50 states, offering 50 recipes guaranteed to stir up as much nostalgia as fabulous food. Louisiana Chicken Gumbo, Maryland Crab Cakes, Washington Apple Dumplings -- each state offers its own scrumptious slice of America. Full of fun facts (Who knew Delaware was home to the world's largest frying pan? Or that Oregon is the number one blackberry producer in the U.S.?) plus colorful artwork reminiscent of small-town life of yesteryear, this collection of regional flavors truly celebrates the tastes of the States.

Blue Ribbon USA: Prizewinning Recipes from State and County Fairs By Georgia Orcutt Chronicle Books Hardcover (128 pages) List Price: $16.95* Lowest New Price: $3.48* Lowest Used Price: $0.12* Usually ships in 24 hours* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here Product Description: Everyone loves a winner. These prize-winning recipes from state and county fairs across the country bring together the best in American cookingand it's not all apple pie. Mary's Sticky Biscuits won at the Alabama National Fair; Cool Fruit Strata won at the Iowa State Fair (which draws more than a million visitors!); and in California, the winner of 600 blue ribbons took home another for her unique Salsa Jam. Facts about the fairs plus colorful ephemera bring memories of cotton candy, corn dogs, and funnel cake. There are even tips on how to garner your very own blue ribbon.

Campbell's Busy Family Recipes By Editors of Favorite Brand Name Recipes Publications International Spiral-bound (192 pages) List Price: $12.98* Lowest New Price: $8.85* Lowest Used Price: $5.48* Usually ships in 24 hours* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here More than 115 recipes that can be prepared quickly. Product Description: Need a great source for dinner ideas at 5 p.m.? Want easy answers when your family asks you what s for dinner? Campbell s Busy Family Recipes helps with all your mealtime dilemmas, providing easy recipes that are simple to prep, quick to cook, and sure to please your family. Campbell s Busy Family Recipes offers more than 115 recipes. You can prepare a dish in 20 minutes, choose a dish with four ingredients or less, whip up a quick one-dish favorite, make a do-ahead dish, and even prep in the morning and come home to a slow cooker meal. The cookbook s Guide for Busy Cooks tells how to make the most of a trip to the grocery store, prep for the week, and use leftovers creatively. You ll want to try these family favorite recipes: Chicken Broccoli Pockets Sicilian-Style Pizza Skillet Vegetable Lasagna Homestyle Chicken and Biscuits Now-and-Later Baked Ziti Turkey Fajita Wraps Creamy Baked Carrots Campbell s Busy Family Recipes is spiral-bound and lies flat for convenient use, and the embossed, high-gloss hard cover stands up to repeated use. A helpful recipe index and a handy metric conversion chart provide at-a-glance convenience.

50 Ways to Feed Your Lover: America's Top Chefs Share Their Recipes an Secrets for Romance By Janeen R. Sarlin William Morrow Cookbooks Released: 1999-12-22 Hardcover (256 pages) List Price: $22.00* Lowest New Price: $14.79* Lowest Used Price: $0.15* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here Product Description: If you want the recipe for romance -- this is the book for you. Whether you're an accomplished home cook or even a beginner, Fifty Ways to Feed Your Lover includes everything you need to win your lover's heart. Authors Janeen Sarlin and Jennifer Saltiel asked fifty of the country's best chef's for their most seductive recipes. The contributor list is a culinary who's who, including Marcel Desaulniers, Bobby Flay, Charlie Palmer, Lidia Bastianich, and Norman Van Aken, to name just a few. In case you grow tired of oysters, caviar, and Champagne, try your hand at enticing recipes like Stuffed Soft-Shell Crabs, Lobster with Red Wine Risotto, and Pan-Seared Salmon with Black Truffle, as well as luscious desserts such as Chocolate Rapture and Wild Strawberry Souffle. In addition, the chefs include wine suggestions for each course, and their own personal stories of seduction, making this a must-have for any romantic food lover.

Kraft Foods Busy Family Recipes By Editors of Favorite Brand Name Recipes Publications International Spiral-bound (192 pages) List Price: $12.98* Lowest New Price: $6.37* Lowest Used Price: $1.92* Usually ships in 24 hours* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here More than 125 recipes from Kraft Foods. Spiral bound for easy use. Product Description: The Kraft Foods Busy Family Recipes cookbook is a comprehensive solution to the daily dilemma of what s for dinner? With more than 90 recipes to choose from, a busy cook will be able to whip up a quick after-school snack, a ready-in-seconds dip, a simple side dish, a no-bake dessert, or a quick casserole that fits any menu and suits every taste. The recipes feature ingredients from these Kraft brands: Jell-O, Velveeta, Nabisco, Philadelphia, Kraft Cheese, and Cool Whip. Whether you are trying to satisfy picky eaters or battling a hectic schedule, Kraft Foods Busy Family Recipes has you covered with meal-planning that is so easy you will never have to stress over dinner plans again. The cookbook is spiral-bound and lies flat for convenient use, and the embossed, high-gloss hard cover stands up to repeated use. Full-color photos accompany most recipes. A helpful recipe index and a handy metric conversion chart provide at-a-glance convenience. Here is a sampling of recipes from the Kraft Foods Busy Family Recipes: Heavenly Ham Roll-Ups, Velveeta Ultimate Queso Dips, Last-Minute Cheesy Hot Dip Stove Top Easy Cheesy Chicken Bake, Quick Pasta Carbonara, Easy Parmesan-Garlic Chicken 5-Minute Cheesy Broccoli Toss, Zesty Grilled Vegetables, Garlic Mashed Potatoes Shortcut Carrot Cake, Oreo Cookie Cream Pie, Turtle Pumpkin Pie Nilla Peppermint Cremes, Sweet Peanut Brittle, Double-Dipped Strawberries

Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains By Todd Wilbur Plume Released: 2006-12-26 Paperback (416 pages) List Price: $16.00* Lowest New Price: $8.99* Lowest Used Price: $0.99* Usually ships in 24 hours* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here ISBN13: 9780452288003 Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold! Product Description: The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his 1997 bestselling Top Secret Restaurant Recipes, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee’s, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including: • Red Lobster® Cheddar Bay Biscuits • Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake • Romano’s Macaroni Grill® Penne Rustica® • California Pizza Kitchen® Thai Crunch Salad • Original Pancake House® Apple Pancake • Chili’s® Southwestern Eggrolls • Houston’s® Chicago-Style Spinach Dip • Tony Roma’s® Baked Potato Soup Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.

Recipes Worth Sharing By Favorite Recipes Press The Cookbook Marketplace Hardcover (320 pages) List Price: $24.95* Lowest New Price: $9.86* Lowest Used Price: $4.12* Usually ships in 24 hours* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here ISBN13: 9780871975430 Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold! Product Description: Generations of women have turned to Community Cookbooks for their dependable, delicious recipes. Recipes Worth Sharing bring together the very best-of-the-best dishes from this unique American genre and showcases the magnificent good that comes from the money they raise.

Real Barbecue: The Classic Barbecue Guide to the Best Joints Across the USA --- with Recipes, Porklore, and More! By Vince Staten Globe Pequot Paperback (336 pages) List Price: $16.95* Lowest New Price: $3.25* Lowest Used Price: $2.25* Usually ships in 24 hours* *(As of 03:50 Pacific 4 Feb 2012 More Info) Click Here Product Description: Two decades after barbecue kingpins Vince Staten and Greg Johnson published their ode to the top 100 barbecue joints around the United States, they have logged thousands more miles—and at least as many rib racks—in their quest to monitor, taste, and even create the very best. Part travel guide, part recipe book, REAL BARBECUE is really a celebration of a way of life, peppered with such sage advice as, “A man that won't sleep with his meat don't care about his barbecue” (Early Scott). This update of the classic has a completely new design with photos, trivia, detailed locations of great eating joints coast to coast, sidebars about sauces and sides, columns about cook pits and shack architecture, sections devoted to Texas ribs, Cowboy-que, lowcountry pulled pig, California-que-zeen, and real-man reviews of rib joints such as Allen & Sons in Pittsboro and Vince Staten’s Old Time Barbecue in Prospect (he put his money where his mouth is). Secret recipes and mail-order finds are also included. This is your guide to the best barbecue across America, often identified only by a thick black column of smoke in the distance. A syndicated columnist and author of ten books, including Kentucky Curiosities(Globe Pequot Press), Vince Staten has appeared on such media as "Late Night with David Letterman," "Dateline NBC," "Today on NBC," and NPR's "Morning Edition." His varied career encompasses writing, lecturing, teaching, and co-owning Vince Staten's Old Time Barbecue in downtown Prospect, Kentucky. Greg Johnson is the Features Editor for The Courier-Journal in Louisville, Kentucky. "This book is to barbecue what Rand-McNally is to maps."—Playboy magazine "What Masters and Johnson did for sex, Staten and Johnson do for barbecue."—Willard Scott "This is a helluva readable book...There's as much flavor in the writing as in the Rev. Noble Harris' sauce at House of Prayer Bar-B-Que in Fort Lauderdale...Toss this on the dash and hit the road."—Gannett News Service