Hilde Gabriel Lee's Books

Virginia Wine Country" describes [the Virginia] wineries; the founders and their philosophies, their vineyards, and the wines they produce. Not a taster's guide (judging the wines is left to the reader), the book is more than a tour of the regions of Virignia in which these wines are produced. In addition to descriptions of the wineries, the authors offer a sampling of inns and restaurants that serve these fine wines and (what is wine without the appropriate cuisine to accompany it?) more than one hundred forty favorite recipes of the restaurants and wineries themselves. -- From publisher's description.

A history of cuisine in the United States is also a history of its people, of immigrants and settlers cultivating a new land and a new nation. This is a delicious guide to that heritage, both as an historical account and as a cookbook.

Discusses the history of French and American champagne and provides recipes for appetizers, soups, main dishes, side dishes, breads, salads, and desserts.

From almonds to zucchini, All About Food describes the history and traditions of the foods we encounter daily. Along with 120 suggestive recipes, it traces the history of many everyday ingredients and brings to light some of the little known nuances of these foods. For example, youll learn that avocados can be traced back to the seventeenth century B.C. and that thyme was the first herb planted by the American colonists in 1610. The foods are organized into categories and alphabetized for convenient reference.

Discusses the history of French and American champagne and provides recipes for appetizers, soups, main dishes, side dishes, breads, salads, and desserts.

Book's by Hilde Gabriel Lee

Virginia Wine Country

Virginia Wine Country

Taste of the States

Taste of the States

Serve with Champagne

Serve with Champagne

All about Food

All about Food

Serve with Champagne

Serve with Champagne

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