| ISBNS.co.tt Trinidad and Tobago | |
  | |
| Searching ... |
| 0 % | ||
Books by Bruce Aidells
  | | Bruce Aidells's Complete Book of Pork(1st Edition) A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells, Lisa Weiss, Denis Kelly, Adam Perry Lang Hardcover, 352 Pages, Published 2004 by William Morrow Cookbooks ISBN-13: 978-0-06-050895-1, ISBN: 0-06-050895-7 "With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eats and The Complete Meat Cookbook Bruce Aidells has established himself as a god-like carnivore among mere mortals. His taste buds know no bounds, his thirst for the next best recipe absolutely unquenchable. "I am a restless cook and adventurous eater," he says in the beginning of Bruce Aidells's Complete Book of Pork, perhaps his greatest cookbook yet. May ..." |
 | | The Great Meat Cookbook(1st Edition) Everything You Need to Know to Buy and Cook Today's Meat by Bruce Aidells, Anne-Marie Ramo, Luca Trovato Hardcover, 640 Pages, Published 2012 by Rux Martin/Houghton Mifflin Harcourt ISBN-13: 978-0-547-24141-8, ISBN: 0-547-24141-0 "In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, oft ..." |
 | | Bruce Aidells's Complete Sausage Book(1st Edition) Recipes from America's Premium Sausage Maker by Bruce Aidells, Denis Kelly Paperback, 314 Pages, Published 2000 by Ten Speed Press Mobipocket_Ebook ISBN-13: 978-1-58008-159-7, ISBN: 1-58008-159-2 "Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the c ..." |
 | | The Complete Meat Cookbook by Bruce Aidells, Denis Kelly, Mary Newell Depalma, Kelly Aidells Hardcover, 604 Pages, Published 2001 by Rux Martin/Houghton Mifflin Harcourt Mobipocket_Ebook ISBN-13: 978-0-618-13512-7, ISBN: 0-618-13512-X ""Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto. The divisions are ob ..." |
 | | The Complete Meat Cookbook(1st Edition) A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal by Bruce Aidells, And Denis Kelly, Aidells/Kelly Hardcover, 688 Pages, Published 1998 by Rux Martin/Houghton Mifflin Harcourt ISBN-13: 978-0-395-90492-3, ISBN: 0-395-90492-7 ""Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto. The divisions are obvious: ..." |
 | | Flying Sausages(1st Edition) by Bruce Aidells, Denis Kelly, Steven Guarnaccia, Aidells /. Kelly Paperback, 232 Pages, Published 1995 by Chronicle Books ISBN-13: 978-0-8118-0541-4, ISBN: 0-8118-0541-7 "Draws upon a variety of international cuisines to present a collection of recipes made with low-fat poultry sausages." |
 | | Barbecuing, Grilling and Smoking by Bruce Aidells, Ron Clark, Cole Group Paperback, 128 Pages, Published 1995 by Cole Group ISBN-13: 978-1-56426-074-1, ISBN: 1-56426-074-7 "An illustrated cookbook for those who like the robust flavors of barbecued, grilled, and smoked foods. IACP award winner." |
 | | Barbecuing, Grilling & Smoking(Reprint) (The California Culinary Academy Series) by Ron Clark, Bruce Aidells, Carole Latimer, Jill Fox, California Culinary Academy Paperback, 128 Pages, Published 1994 by Cole Pub Co ISBN-13: 978-1-56426-060-4, ISBN: 1-56426-060-7 "An illustrated cookbook for those who like the robust flavors of barbecued, grilled, and smoked foods. IACP award winner." |
 | | Real Beer And Good Eats(1st Edition) The Rebirth of America's Beer and Food Traditions (Knopf Cooks American Series) by Bruce Aidells, Denis Kelly Hardcover, 354 Pages, Published 1992 by Knopf ISBN-13: 978-0-394-58267-2, ISBN: 0-394-58267-5 "A cookbook for beer lovers -- and much, much more. In Real Beer & Good Eats, Bruce Aidells and Denis Kelly take you on an exhilarating beer and food odyssey into the heart of America, tasting the rich new full-bodied beers and ales that are being produced by small breweries today and sampling delicious foods that go with good suds. Along the way, they tell you the story of American beer, from the founding fathers (who refused to tax wha ..." |
 | | Hot Links And Country Flavors(1st Edition) Sausages in American Regional Cooking by Bruce Aidells, And Denis Kelly, John King Hardcover, 380 Pages, Published 1990 by Knopf ISBN-13: 978-0-394-57430-1, ISBN: 0-394-57430-3 "This first book in the new Knopf Cooks America series features 60 different regional sausages in 200 recipes; a new American classic." |
 | | Barbecuing, grilling & smoking (California Culinary Academy series) by Ron Clarke, Bruce Aidells, Carole Latimer, Ortho Books, Jill Fox, California Culinary Academy, Barbecue Cookery Paperback, 127 Pages, Published 1988 by Chevron Chemical Co ISBN-13: 978-0-89721-145-1, ISBN: 0-89721-145-6 "An illustrated cookbook for those who like the robust flavors of barbecued, grilled, and smoked foods. IACP award winner." |
 | | Regional American Classics (California Culinary Academy series) by Bruce Aidells, John Phillip Carroll, Jay Harlow, Cynthia Scheer, Michael Goodwin, Chythia Scheer, Naomi Wise, California Culinary Academy, Joan Goodwin, Peggy Waldman, Sally W. Smith Paperback, 127 Pages, Published 1987 by Ortho Information Services ISBN-13: 978-0-89721-090-4, ISBN: 0-89721-090-5 "Gathers regional recipes for main dishes, side dishes, breads, and desserts as prepared in New England, the South, Louisiana, the Southwest, the Midwest, and the Pacific states" |
 | | Classic American Cooking from the Academy(2nd Edition) (California Culinary Academy Series) by Bruce Aidells, John Phillip Carroll, Contributor-Michael Goodwin, Peggy Waldman, Sally W. Smith, California Culinary Academy, Naomi Wise, Cynthia Scheer, Jay Harlow, Michael Lamotte, Etc. Bruce Aidells Paperback, 127 Pages, Published 1993 by California Culinary Academy ISBN-13: 978-1-56426-041-3, ISBN: 1-56426-041-0 "We are not responsible for unsolicited manuscripts, photographs, or illustrations. Every effort has been made at the time of publication to guarantee the accuracy of information sources and technical data. However, readers should check for their own assurance and must be responsible for selection and use of suppliers and supplies. Contributors Photographer Michael Lamotte Additional Photographers Alan Copeland, Academy photography; ..." |
 | | Attitude (#2) (Portraits) by Marilyn Kaye, Bruce Aidells Paperback, 153 Pages, Published 1990 by Fawcett ISBN-13: 978-0-449-14605-7, ISBN: 0-449-14605-7 "Lindsay finds herself torn between her yearning to belong to the "in" crowd at school and her best friend, a situation that becomes complicated when she is faced with making a choice between her conscience and her new clique." |
 | | The Complete Meat Cookbook A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal by Denis Kelly, Bruce Aidells 592 Pages, Published 2001 by Houghton Mifflin Harcourt ISBN-13: 978-0-547-34760-8, ISBN: 0-547-34760-X "VEAL CAN BE MADE INTO EXCELLENT STEWS, for its mild flavor marries well with many different spices. With its higher collagen, veal also holds up during long, moist cooking without falling apart, and the texture of the meat is soft and silky. We think veal breast, boned and cut up into stewing pieces, makes the best stew because it is more fatty than most veal cuts, with a high level of connective tissue. When the collagen melts and ..." |
 | | RHVP-Remainder Ser. Real Beer and Good Eats by Bruce Aidells Hardcover, Published 1997 by Random House Value Publishing ISBN-13: 978-0-517-19507-9, ISBN: 0-517-19507-0 |
 | | Real Beer and Good Eats The Rebirth of America's Beer and Food Traditions (Knopf Cooks American Series) by Bruce Aidells, Denis Kelly Paperback, 354 Pages, Published 1996 by Knopf ISBN-13: 978-0-679-76579-0, ISBN: 0-679-76579-4 "A cookbook for beer lovers -- and much, much more. In Real Beer & Good Eats, Bruce Aidells and Denis Kelly take you on an exhilarating beer and food odyssey into the heart of America, tasting the rich new full-bodied beers and ales that are being produced by small breweries today and sampling delicious foods that go with good suds. Along the way, they tell you the story of American beer, from the founding fathers (who refused to tax wha ..." |
 | | Summer Heat (#1) (Portraits) by Bruce Aidells, Janet Quin-Harkin Paperback, 183 Pages, Published 1990 by Fawcett ISBN-13: 978-0-449-14604-0, ISBN: 0-449-14604-9 "Having learned not to expect too much from life, Laurie Beth's plans to marry her high school boyfriend and start a family in her small farm community are upset by the arrival of Dylan, a motorcyclist who teaches her to write poetry and ..." |
 | | The Uncertainty Principle (#5) (Portraits) by Bruce Aidells, Beverly Sommers Paperback, 155 Pages, Published 1990 by Fawcett ISBN-13: 978-0-449-14608-8, ISBN: 0-449-14608-1 "As the end of her senior year approaches, high school student Kathy is certain of her future--which college she will attend, the man she will marry--until fate changes her mind." |
 | | The Grassfed Gourmet Cookbook(1st Edition) Healthy Cooking and Good Living with Pasture-Raised Foods by Shannon Hayes, Bruce Aidells Paperback, 266 Pages, Published 2005 by Eating Fresh ISBN-13: 978-0-9673670-2-6, ISBN: 0-9673670-2-6 "The original cookbook for grassfed and pastured meats that has become the classic go-to reference for the local food movement: “Farming is a world of its own,” writes author and grass-based farmer Shannon Hayes, “tied more to the ebb and flow of nature than to the pulse of changing food trends.” Take a passionate journey with The Grassfed Gourmet Cookbook through the lush, emerald-green fields of America’s best pasture-based farms, whe ..." |
All Authors
All Bindings
All Editions
All Years
Bruce Aidells
All Bindings
All Editions
All Years