Dip It!: Great Party Food to Spread, Spoon, and Scoop

Descriere: Next time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It Of course there's the classic onion soup mix, but why not make Rick's updated recipe with onions? For a Super Bowl or tailgating party, you'll score big with bowls of tortilla chips served up with meaty Hot Beef and Pinto Bean Chili Dip. There are plenty of vegetarian spreads, too. Scoop wedges of pita into Moroccan Eggplant and Tomato Dip. The Faux Cheese Fondue will be a hit with cheese lovers. Rick also offers plenty of lighter dips such as the Two-Alarm Salsa or Three-Bean Salsa. Need an elegant dip for a special occasion? Try the Pesto Mascarpone or the silky smooth Double Salmon Dip. And many of these dips do double duty--use them to bring a little something extra to your sandwiches. And what's homemade dip without crunchy, crispy dippers? There are recipes for homemade versions of Potato Chips, Herbed Breadsticks, Tortilla Chips, and much more. Also included is a complete list of vegetable dippers that will add snap and color to your table. Rick also offers lots of helpful entertaining tips from do-ahead recipes to creative dip holders. So have a party. Take a dip with Dip It

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Vegetarian Times Magazine

Vegetarian Times: Vegetarian Beginner's Guide

Is there one book that can answer all of my questions about becoming a vegetarian? Yes, Vegetarian Times Vegetarian Beginner's Guide is the only book written for beginner vegetarians or anyone just thinking about becoming one. It's packed with information written by the editors of Vegetarian Times, the leading authorities on the subject. Below are just a few of the hundreds of questions this handy book will answer. Will I get enough protein if I don't eat meat? Do I have to eat salad every day? How does a vegetarian diet help to prevent disease? If I'm pregnant, is it safe to be a vegetarian? Will my vegetarian children get the nutrients they need from a meatless diet?

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Brooke Dojny

The Best of New Orleans

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New. In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from file powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

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Irma Von Starkloff Rombauer, Marion Rombauer Becker

Joy of Cooking - 1975

No other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign, and deluxe. Now over 40 years old, this edition features new chapters on maintaining nutrients while cooking and explaining how and why certain materials commonly combined react as they do. "The classic work, which covers the entire gamut of kitchen procedures and is easy to use".--James Beard.

Dip It!: Great Party Food to Spread, Spoon, and Scoop

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