The Gold Cook Book

Taste the local cuisine of Mallery's fictional town of Fool's Gold, and share in a year's worth of seasonal recipes.

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The Green and Gold Cookery Book was first compiled in 1923 as a fundraising initiative of King's College (now King's Campus, Pembroke School, South Australia). In 1999 Pembroke School celebrated 25 years since its foundation and the 75th anniversary of King's College. This updated edition of the book is published in acknowledgement of those milestone events and comes with a hard cover and deckled edging.

From Western Canada's legendary restaurant chain, a cookbook that the whole family can enjoyProduced in celebration of White Spot's 85th anniversary, the White Spot Cookbook will be an engaging, visually-rich collection of recipes, memories and memorabilia, designed toshowcase the legacy of one of BC's most enduring brands. The book will convey the spirit ofthe legendary restaurant, conveying White Spot's evolution from a single drive-in location in 1928 to a modern family restaurantwith more than 65 locations in two provinces.Beautifully designed, the book will take readers on a journey through the restaurant'shistory, showcasing White Spot's enduring commitment to serving the finest, freshest food to people of all ages.

Thick and thin, hot and cold, complex and simple — here are soups for every appetite and occasion. A master chef and co-founder of Gourmet magazine presents more than 700 outstanding recipes for bisques, chowders, consommés, and other soups.

More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.

This comprehensive volume contains the very best recipes from Gold's award-winning 1-2-3 cookbook series, featuring exquisitely simple dishes, each made with only three ingredients.