As a unique industrial, cultural and acodemic center, Pittsburgh has been heavily influenced by the traditions and customs, of its many ethnic backgrounds. Through them, the fine art of culinary expression has taken shape in the impressive array of foods featured by the area's eating establishments and prepared in the homes of Pittsburgh residents. Over 475 tested recipes.

The authors have endeavored to make this the second volume a fitting complement to Three Rivers Cookbook 1, Over 475 tested recipes.

The outstanding success of Three Rivers Cookbooks 1 and 2 left plenty of room for volume three. As cooking methods and culinary preferences have changed over the years, so in order to keep pace with these changes, the authors have included microwave and health-conscious selections, as well as regional and ethic recipes.

Three Rivers Cookbook Volume IV enters a new millenium with a new look and great recipes with something for every palate and occasion. Volume IV includes favorites from Pittsburgh chefs and celebrities such as Pittsburgh Steeler Franco Harris and Pittsburgh Penguin Mario Lemieux.