From "The most useful cookbook of all time", to beef, stews, and casseroles, then straight through to dessert!

Learn how to cook red meat; health-conscious carnivores will appreciate JamesMcNair's Beef Cookbook.  In recipes such as Louisiana meat pies, grilled steak fajitas and tangy beef salad, beef is used to flavor dishes, not dominate them.  McNair relies on the combination of meat and spices, not heavy sauces, for flavor and texture.  You'll find a wide range of recipes, from basic hamburger and meat loaf to corn-stuffed steak, convenient to assemble after one trip to the supermarket.  Whether calling for broiling, baking or stir frying, McNair offers healthy, commonsense cooking tips for reducing fat and preparing tasty beef dishes.  Book includes 40 full-color photography to enhance such delectable recipes as Marinated Flank Steak with Spicy Peanut Sauce, Four Pepper Steak and, of course, the Perfect Burger.

Filled with hearty, satisfying stews and casseroles, James McNair's Stews & Casseroles contains recipes for classic French and Mediterranean stews, exotic Asian dishes, and standard American fare, complete with McNair's updated touches and stylish presentations.  This wholesome fare is perfect for every occasion, from Sunday night suppers to party buffets.  This is a full-color book with savory-looking dishes!

It's the book that started it all- the well-loved edition that first bought Betty Crocker cookbooks into American homes and hearts, Betty Crocker's Picture Cook Book.  Published in the 1950's, this ground-breaking title will make your cooking easy, appealing, and best of all, fun!  Packed full of practical tips, useful hints, and cutesy hand-drawn pictures, this book  shaped cooking for generations.  Every recipe you or your mother ever wanted is here, from pigs in blankets, to Emergency Steak to Chicken Tomato Aspic.  Enjoy the clever ideas throughout such as twelve months of birthday cakes, pointers to make setting up a kitchen easy, or hints to make housework more pleasant.  Feel a part of history when making Home Front Macaroni, developed during World War II rationing to stretch meat.  People who grew up with this book will want it for the memories, while those who are new to the book will want it for its charm and its intelligent approach to cooking. 

Roast Chicken and Other Stories is full of food stories, fanfare for cookery writers, restauranteurs, and chefs.  But best of all are the recipes- each one is scrumptious!  Arranged as chapters with titles such as Anchovies, Garlic, Saffron, Chicken, Scallops, Endive, Chocolate, and more, you'll find a listing with three or four recipes for each item.  Simon Hopkinson shares his favorite foods with you, by telling stories about each recipe- how he discovered it and his experiences in the pleasures of enjoying a well made meal.

Bon Appetit!