Julia M. Pitkin – författare

Celebrate the 60th Anniversary of The Andy Griffith Show with hundreds of recipes in this special keepsake edition of Aunt Bee’s Mayberry Cookbook.

Aunt Bee and her friends have stirred up a cookbook that brings home all the flavor of "The Andy Griffith Show''s" Mayberry. Dive in and discover 300 recipes from your favorite characters and their favorite local eateries. 

From good old-fashioned, down-home cooking to some of Mayberry''s more unusual meals, you''ll find favorite Mayberry-style dishes for all occasions, inspired by Aunt Bee''s talents in the kitchen and love for her family and friends. You’ll learn how to make delicious meals including:

Betty’s Breakfast Grits Casserole Crooner’s Shrimp Creole Barney’s Hot Plate Chili Helen’s Honor Rolls Aunt Bee’s Fried Chicken Opie’s Carrot-Top Cake Thelma Lou’s Very Chocolate Cheesecake, and so much more! 

This 60th Anniversary Edition of Aunt Bee''s Mayberry Cookbook includes curated menus for every occasion, from Morelli’s Pounded Steak Dinner to Aunt Bee’s Southern Family Dinner to a Fourth of July Backyard Barbeque. Most recipes can be made with simple pantry staples, and there are plenty of options for any home cook, whether you need a quick weeknight dinner or a show-stopping brunch.

Aunt Bee''s Mayberry Cookbook is also full of wonderful, rare photographs from "The Andy Griffith Show" and offers entertaining glimpses into "the friendly town." This book makes a perfect gift for fans of the show and anyone who enjoys cooking for family and friends.

YUM! Tasty Recipes from Culinary Greats"" is a collection of 100 wonderful recipes from more than sixty renowned chefs who share their personal favorites. Among the many contributors are Sara Moulton, Nick Malgeiri, Suvir Saran, and Jacques Torres in New York; Roy Yamaguchi, Elizabeth Falkner, Tom Douglas, Susan Feniger, Mary Sue Milliken, and Joanne Weir in the West; Charlie Trotter and Rick Bayless in the Midwest; Nathalie Dupree, Steven Raichlen, Michael Richard, and Jose Andres further south; Susanna Foo in Philadelphia; Jodie Adams and Ana Sortun in Boston; and Susan Hermann-Loomis in France. The recipes are for appetizers, brunches, soups, salads, main courses, vegetables, deserts, and sauces. ""YUM! Tasty Recipes from Culinary Greats"" also includes a glossary of cooking terms and conversion tables for metric and imperial measures as well as temperatures. It is sponsored by Microplane, manufacturers of a wide range of culinary tools.""

Give your meals an exotic touch with the ingredients you find in your market. Caribbean style adds fruit and spice to chicken and fish as well as desserts. Try Chicken Trinidad, Jerk-seasoned Pork, Coffee-Cocoa-spiced Lamb, Shrimp Saute, Stacked Key Lime Pie, Coconut Layer Cake, Creme Brulee, other tropical dishes demonstrated on Great Chefs of the Caribbean.

Specialties of the House is a collection of recipes most frequently requested by guests of more than 690 of the best country inns and bed and breakfasts in the United States and Canada. Here are hundreds of top-quality, time-and-again-served recipes created by the innovative cooks and chefs of the in industry. The dishes featured represent a cross-section of North American cuisines and range from simple breakfast dishes that often can be prepared in advance and served the next morning to fine, chef-created entrees that use the finest, freshest ingredients available. Busy home books can trust these recipes, for they have been prepared dozens of times by the innkeepers and chefs who submitted them. the most comprehensive book of its kind in print, Specialties of the House contains recipes from inns in every area of the continent—from Vancouver to Miami, Hawaii to Maine.Specialties of the House is also useful as an aid to choosing the perfect place to stay while traveling, whether for a relaxing stay at a dream destination or for stopping over on the way to another location. Along with the recipes, the book provides a fact-filled introduction to every inn, allowing the reader to sample the distinctive flavors of the inns without leaving home. Frequently, historical information about the area is included to aid the busy traveler. Handsome line drawings enhance the book and convey the look and feel of an inn experience.The extensive, cross-referenced index makes it easy to locate recipes and create menus for all occasions.

Bless This Food is a unique cookbook that combines wonderful menus and recipes with table prayers, food customs, and religious and cultural traditions. The menus are for a wide variety of occasions—traditional national holidays, family gatherings, religious celebrations, ethnic festivals, life passages, and get-togethers with friends.Organized by seasons, Bless This Food is eclectic in its choice of cuisines—from French, Italian, English, American, Jewish, and Irish to Native American, African American, and Hispanic. The occasions celebrated are also eclectic and culturally diverse, celebrating the many traditions from which America’s citizens have originated. The main religious celebrations of the Christian and Jewish traditions are included. The authors’ own interests are reflected in their choices of such occasions as Sir Winston Churchill’s Birthday Breakfast, Claude Monet’s Birthday, A Jane Austen Holiday Lunch with Friends, Robert Burns Night, and Blessings in Deed, in which a meal is prepared for another person or family.Beautifully and elegantly designed, and illustrated with sketches by Tonya Young, Bless This Food acknowledges the sacred nature of the everyday pleasures of food and table.

Rich, intense, and beautiful, the 105 wonderful dessert recipes that make up this book are among the best ever presented on the international TV series, "Great Chefs". of color photos.