 | Best Food Writing 2009
Brand: Da Capo Lifelong Books
<DIV><I>Best Food Writing 2009</I> authoritatively and appealingly assembles the finest culinary prose from the past yearâs books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars cooking up everything from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, sensuous, and just plain funny, itâs a tasty sampler to dip into time and again.<P>As in previous editions, <I>Best Food Writing 2009</I> will include top-notch writers like Colman Andrews, Anthony Bourdain, Frank Bruni, Bill Buford, Madhur Jaffrey, Ruth Reichl, Raymond Sokolov, Calvin Trillin, Alice Waters, and many others.</DIV> | *$10.07 |
 | The River Cottage Meat Book
Brand: Ten Speed Press
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals. | *$24.49 |
 | Flair: Exquisite Invitations, Lush Flowers, and Gorgeous Table Settings
Brand: Rizzoli
Inspirational ideas for throwing the perfect party from L.A. interior designer and party planner Joe Nye. <br><br>Clients and friends turn to Joe Nye for his advice on gracious living, in particular how to create a smashing get-together. <i>Flair</i> covers three aspects of party planning that can make an event shineâflowers, paper components, and the table setting. In each section, Nye gives inspirational ideas and tips on how to make the most of these decorative elements for any type of occasion. Beautiful photographs of several diverse settingsâa breezy beach cocktail gathering, a casual red, white, and blue patriotic sit-down, a pastel-hued ladiesâ luncheon, and an elegant black-and-white supperâshow how to achieve winning possibilities that can be pulled off with ease. Nye always throws in fun, unexpected elements, such as serving soup in antique finger bowls from the flea market and personal accents that make for a truly memorable event. The book covers topics such as when to use paper napkins, how to make flowers last longer, and host/hostess etiquette. A shopping resource completes this charming guide for those who relish the joy of entertaining. | *$18.37 |
 | Food Presentation Secrets: Styling Techniques of Professionals
Brand: Firefly Books
<p><i><b>A practical guide to adding that professional flourish to any dish.</i></b></p> <p><b><i>Food Presentation Secrets</b></i> provides professional cooking school instruction, tips and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients.</p> <p>Five comprehensive sections reveal the techniques, tools, ingredients and designs used by chefs in fine restaurants. Step-by-step illustrations show how to assemble the garnishes, and each is graded in difficulty from one to five. Handy checklists, tip boxes and identifier directories explain the best ways to use the different garnishes.</p> <p>The features include:</p> <li>How and why to garnish, history of garnishing, modern garnish styles<br> <li>Essential cooking tips and rules of presentation<br> <li>The aesthetics of plate styles and shapes<br> <li>Useful tools and essential knives<br> <li>Core garnishing techniques using sauces, gravies, oils, salsas, pestos, foliage, flowers, fruit, vegetables, flour-based garnishes, dairy, sugars, pastries, ices, chocolate and textures<br> <p><b><i>Food Presentation Secrets</b></i> rivals a professional culinary course and will give all cooks the confidence to create attractive designs for any type of menu.</p> | *$18.78 |
 | BBQ 25
Brand: William Morrow Cookbooks
<p> Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family. </p> <p> So relax, start up the BBQâit's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance. </p> | *$9.20 |
 | Gordon Ramsay's Healthy Appetite
Brand: Key Porter Books
<DIV>You are what you eat â and everyone wants to be healthy and look his or her best. A fit chef, marathon runner, and high-energy television presenter, Gordon Ramsay is a walking advertisement for eating well and staying in the peak of good health. In this new book, which includes recipes from <I>The F Word,</I> he has put together over 100 dishes that reflect the way we want to eat today. Geared around our daily lives, the book offers sensible, fun ideas and recipes for healthy breakfasts, lunches, barbecues, suppers, desserts, food for kids, and entertaining, and demonstrates how to cook for both health and flavor. Recipes include Mango and Smoked Chicken Salad, Griddle Squid with Roasted Peppers and Cannellini Beans, Wild Mushroom Risotto with Baked Courgettes, and Roasted Peaches with Vanilla and Spices. Featuring colorful photographs and clean modern design, this is a worthy follower to the successful <I>Gordon Ramsay's Fast Food.</I></DIV> | *$11.99 |
 | The Anti-Inflammation Zone: Reversing the Silent Epidemic That's Destroying Our Health (Zone (Regan))
Brand: Harper Paperbacks
<center> <p>Combat silent inflammation -- the most serious health threat you never heard of</p> Heart disease is the #1 killer of Americans.<br> Cancer is the #1 fear of Americans.<br> Dementia is the #1 concern of Americans. </center> <p>What do these devastating illnesses have in common? All three have been linked to silent inflammation, a condition that occurs when the body's natural immune response goes awry. Silent inflammation attacks the heart, arteries, and even the brain -- and you will not even know it. Obesity is the primary cause of silent inflammation and excess body fat is causing today's epidemic rise in countless health threats.</p> <p>Now Dr. Barry Sears shows you how to combat silent inflammation in this comprehensive guide. His research shows that following the Zone dietary plan, including supplements of ultrarefined fish oil concentrates, is the best way to ensure the future of your health. You can reduce your risk of each disease and condition, or reverse silent inflammation if you have it already -- <i>in only thirty days</i>. <i>The Anti-Inflammation Zone</i> includes a week of Zone meals, exercises that you can do at home, and tools and tests for determining your level of silent inflammation. Follow this plan and enjoy these benefits:</p> <ul> <li>Better health</li> <li>Greater longevity</li> <li>Reduced symptoms of chronic diseases</li> <li>Improved emotional control</li> <li>Greater mental acuity</li> <li>Improved physical performance</li> </ul> | *$8.49 |
 | Don't Panic--More Dinner's in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead
Brand: Revell
Hectic lifestyles make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Now, due to popular demand, the ladies who brought you Don't Panic--Dinner's in the Freezer offer more of their simple and economical recipes designed to be prepared and frozen for future use. Don't Panic--More Dinner's in the Freezer gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees--everyone who needs to eat--will find fast and easy answers to the question, "What's for dinner?" | *$8.50 |
 | American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol
Brand: Clarkson Potter
Eat wisely, eat well. <br><br>The nationâs most trusted authority on heart-healthy living presents the fourth edition of this classic cookbook, with the most up-to-date information on heart health and nutritionâincluding the effects of saturated and trans fats and cholesterolâand 50 exciting new recipes.<br><br><i>American Heart Association Low-Fat, Low-Cholesterol Cookbook</i> offers more than 200 delicious, easy-to-prepare dishes, including:<br><br>â¢Fresh Basil and Kalamata Hummus<br>â¢Elegant Beef Tenderloin <br>â¢Tilapia Tacos with Fresh Salsa<br>â¢Garlic Chicken Fillets in Balsamic Vinegar <br>â¢Peppery Beef with Blue Cheese Sauce<br>â¢Thai Coconut Curry with Vegetables<br>â¢Sweet Potatoes in Creamy Cinnamon Sauce<br>â¢Pumpkin-Pie Coffeecake<br>â¢Streusel-Topped Blueberry Bars<br>â¢Key Lime Tart with Tropical Fruit<br><br>The perfect companion for todayâs healthy cook, this indispensable cookbook will help you put delicious food on the table and make the best choices for your heartâs health.<br><br><br><i>From the Hardcover edition.</i> | *$10.38 |
 | The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life
Brand: Houghton Mifflin Harcourt
<DIV><DIV><DIV><DIV><DIV>While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. <P>Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. </P></DIV></DIV><DIV><DIV>Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. </DIV><P></P><P></P><DIV><I>The Spice Necklace </I>is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.</DIV></DIV></DIV></DIV></DIV > | *$11.00 |
 | The New American Heart Association Cookbook, 7th Edition
Brand: Clarkson Potter
Since the American Heart Association published its first cookbook in 1973, dozens of health and diet trends have come and gone. Throughout this time, the Association, the foremost authority on heart health, has set the standard for nutritious eating. With millions of copies already in print, the Associationâs flagship cookbook, <i>The New American Heart Association Cookbook</i>, is backâand better than ever. In todayâs climate of confusing and often contradictory dietary trends, the American Heart Association once again rises above the fray and presents credible, easy-to-understand information about maintaining a healthy heartâand delicious recipes that make it simple to follow that advice at every meal. <br><br>The more than 600 recipes, including 150 new ones, follow the American Heart Associationâs guidelines for healthy eating and make <i>The New American Heart Association Cookbook, Seventh Edition </i>a welcome addition to the cookbook world. Whether you crave classic family favorites, ethnic dishes, vegetarian entrées, or the most varied, cutting-edge recipes, youâll find plenty of options. Orange Chicken Lettuce Wraps, Greek-Style Beef Skillet Supper, and Grilled Vegetable Pizza with Herbs and Cheese are just a few examples of the up-to-date, exciting, and flavorful choices inside.<br><br><i>The New American Heart Association Cookbook, Seventh Edition </i>can even help with menu planning, holiday cooking, and shopping for healthful ingredients. With the latest information about the connection between good food and good health, emphasizing variety, balance, and common sense, <i>The New American Heart Association Cookbook, Seventh Edition</i> is the ultimate healthy-heart cookbook.<br><br><br><i>From the Hardcover edition.</i> | *$12.08 |
 | Jacques Pepin's Complete Techniques
Brand: Black Dog & Leventhal Publishers
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. <P>From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. | *$30.79 |
 | American Heart Association Low-Salt Cookbook, 3rd Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet
Brand: Clarkson Potter
This revised and expanded third edition of the <i>American Heart Association Low-Salt Cookbook</i> is an indispensable resource for sodium-watchers.<br><br>The statistics are inâ65 million Americans have high blood pressure, and nearly 5 million suffer from congestive heart failure. Whether you have these health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart.<br><br>The human body requires sodium to function properly, but if you are like most other Americans, you consume about ten times more than you need. If thatâs because you think low-sodium food means low flavor, think again! The American Heart Association shows here that a low-salt diet is not only good for you but delicious, too.<br><br>Encompassing everything from appetizers and soups to entrées and desserts, the <i>American Heart Association Low-Salt Cookbook, 3rd Edition</i>, is a wonderful collection of more than 200 scrumptious low-sodium recipesâ50 of them brand-new to this edition. Whether youâre in the mood for a beloved classic dish or an up-to-the-minute future favorite, youâll find just the thing to please your palateâand youâll learn that shaking the salt habit is easier than ever before. <br><br>The American Heart Association knows that food is one of lifeâs great pleasures and that no one should have to sacrifice tasty meals for a healthful lifestyle. This new edition of one of its classic cookbooks is the perfect guide to making flavorful, satisfying low-sodium food. With the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and dining out, the <i>American Heart Association Low-Salt Cookbook, 3rd Edition</i>, will help you follow a low-sodium dietâand thoroughly enjoy it.<br><br><br>More than 200 low-sodium recipes, including:<br><br>Appetizers such as Hot and Smoky Chipotle-Garlic Dip; Spinach-Artichoke Hummus <br><br>Soups such as Onion Soup with Cheesy Pita Crisps; Corn and Green Chile Soup <br><br>Meats such as Caribbean Jerk Pork; Sirloin with Red Wine and Mushroom Sauce<br><br>Seafood such as Cajun Snapper; Halibut with Cilantro Pesto <br><br>Vegetarian Entrées such as Fettuccine Alfredo; Cheese-Topped Stuffed<br>Eggplant<br><br>Salads such as Balsamic-Marinated Vegetables; Tomato-Artichoke Toss <br><br>Poultry such as Tarragon Turkey Medallions; Cumin-Lime Chicken <br><br>Breads and Breakfast Dishes such as Rosemary Rye Bread; Oatmeal-Banana Waffles with Strawberry Sauce <br><br>Desserts such as Denver Chocolate Pudding Cake; Lemon Cream with Raspberries and Gingersnap Topping<br><br>Side Dishes such as Scalloped Potatoes; Parmesan-Lemon Spinach<br><br>The American Heart Association is the nationâs most trusted authority on cardiovascular health. Its bestselling library of books includes:<br><br>â¢American Heart Association No-Fad Diet<br>â¢The New American Heart Association Cookbook, 7th Edition<br>â¢American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition<br>â¢American Heart Association Low-Calorie Cookbook<br>â¢American Heart Association Quick & Easy Cookbook<br>â¢American Heart Association Meals in Minutes Cookbook<br>â¢American Heart Association One-Dish Meals<br><br><br><i>From the Hardcover edition.</i> | *$10.07 |
 | The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits
Brand: Harvard Common Press
Homemade preserves are the perfect way to enjoy a favorite fruit all year long. They're also inexpensive and, in this book, are made without commercial pectin or other artificial ingredients. For novices, a thorough guide to equipment, techniques, and safety is followed by essential recipes such as Raspberry Jam, Apple Butter, and Concord Grape Jelly. More experienced preservers will be delighted at innovative offerings including Blackberry Vinegar, Red Grapefruit Marmalade, and Brandied Peaches with Vanilla. | *$9.99 |
 | Modernist Cuisine: The Art and Science of Cooking
Brand: The Cooking Lab
<p>A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.</p> <p>In <em>Modernist Cuisine: The Art and Science of Cooking</em>, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.</p> <p>How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. <em>Modernist Cuisine</em> offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover:</p> <ul> <li>Why plunging food in ice water doesn't stop the cooking process </li> <li>When boiling cooks faster than steaming </li> <li>Why raising the grill doesn't lower the heat </li> <li>How low-cost pots and pans can perform better than expensive ones </li> <li>Why baking is mostly a drying process </li> <li>Why deep-fried food tastes best and browns better when the oil is older </li> <li>How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand </li> </ul> <p>Many invaluable features include:</p> <ul> <li>Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying </li> <li>The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips </li> <li>More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques </li> <li>Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas </li> <li>More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià  , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others </li> </ul> From the professional chef to the home cook, <em>Modernist Cuisine</em> is an indispensable guide for anyone who is passionate about the art and science of cooking. | *$500.00 |
 | I Like You: Hospitality Under the Influence
Brand: Grand Central Publishing
The bestselling entertaining guide from America's most delightfully unconventional hostess is now available in paperback! </BR></BR><BR/> Are you lacking direction in how to whip up a swanky soiree for lumberjacks? A dinner party for white-collar workers? A festive gathering for the grieving? Don't despair. Take a cue from entertaining expert <ST1:PERSONNAME w:st="on">Amy</ST1:PERSONNAME> Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I LIKE YOU provides jackpot recipes and solid advice laced with <ST1:PERSONNAME w:st="on">Amy</ST1:PERSONNAME>'s blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-<ST1:PERSONNAME w:st="on">Amy</ST1:PERSONNAME> offers tips for guests, too! (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more! | *$6.71 |
 | Baked Explorations: Classic American Desserts Reinvented
Brand: Stewart, Tabori & Chang
<DIV> <P style="MARGIN: 0in 0in 0pt; mso-pagination: none; mso-line-height-alt: 8.05pt; mso-layout-grid-align: none">Matt Lewis and Renato Poliafitoâs 2008 <I>Baked</I> was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location. </P> <P style="MARGIN: 0in 0in 0pt; mso-pagination: none; mso-line-height-alt: 8.05pt; mso-layout-grid-align: none">Â </P> <P style="MARGIN: 0in 0in 0pt; mso-pagination: none; mso-line-height-alt: 8.05pt; mso-layout-grid-align: none">Now, in <I>Baked Explorations</I>, the authors give their signature âBakedâ twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and moreâfrom the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between. </P> <P style="MARGIN: 0in 0in 0pt"></P></DIV> | *$19.77 |
 | The Sopranos Family Cookbook: As Compiled by Artie Bucco
Brand: Grand Central Publishing
Featuring fabulous Southern Italian recipes, photos, and lore from the hit show, this book will have millions of fans eating like their favourite family. Featuring mouthwatering recipes and family food stories straight from the kitchens of The Sopranos and their friends, The Sopranos Family Cookbook is sure to satisfy readers' hunger and craving for more of The Sopranos. Including the histoory of Neapolitan cuisine and 100 recipes created with the characters in mind, plus luscious pictures of the savory dishes, readers will be baking ziti as good as Carmela's in no time. These are the dishes that the first generation Sopranos brought over from Naples and Avellino and the fourth generation still enjoys. In addition, the book has colour photos of Tony, his family, and his 'family' eating and cooking beautiful Italian meals. Whether it's creating sumptuous Italian pastries or traditional Neapolitan feasts, The Sopranos Family Cookbook lets fans enjoy their favourite show at the table. Allen Rucker has written numerous award-winning television specials and documentaries, including Family Values: The Mob and the Movies. Michele Scicolone has written six Italian cookbooks, some of which have been nominated for Julia Child and James Beard Foundation Awards, and has appeared on Emeril Live and Good Morning America. | *$9.45 |
 | The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails
Brand: Chronicle Books Part Number: 0811843513
Ultimate Bar Book is the first and only guide to classic and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips, this book has it all. As a mistress of mixology, the author has the classics down to a T -- the Martini, the Bloody Mary, plus the many variations (the Dirty Martini, the Virgin Mary). And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler. Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and -- let's not forget -- an essential selection of hangover remedies, Ultimate Bar Book is nothing short of top-shelf. | *$1.99 |
 | Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Brand: Clarkson Potter
In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.<br>Â Â Â Â Â Â Â Â <br>More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.<br>Â Â Â Â Â Â Â Â <br>Throughou t this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking. | *$16.70 |
 | Cooking Basics for Dummies
Brand: For Dummies
Over 300,000 copies sold! The popular guide that takes the mystery out of<br> cooking-now revised and updated<br> Now everyone's favorite fun-and-friendly cooking reference is even better! Packed with easy-to-follow guidelines and over 150 tempting recipes, including 40 new ones, it's been expertly revised to cover the newest culinary trends, from low-fat, ethnic, and vegetarian dishes to popular techniques like grilling, slow cooking, and pressure cooking.<br> "Seriously informative with a big dash of humor."<br> -Wolfgang Puck<br> Bryan Miller (New York, NY) is a food and feature writer for the New York Times and a recipient of the prestigious James Beard Who's Who of Food and Beverage in America Lifetime Achievement Award. His books include Cuisine Rapide, A Chef's Tale, and The Seafood Cookbook. Marie Rama (Bronxville, NY) is an independent food and media consultant who has worked as a professional pastry chef and recipe developer for numerous food companies and associations. | *$9.59 |
 | Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite
Brand: William Morrow Cookbooks
<p> Food is meant to be enjoyed, and Sophie Dahl would have it no other way. Growing up in a family of true food lovers, she began cooking at a young age and never looked back. <i>Miss Dahl's Voluptuous Delights</i> presents nearly one hundred of her tried-and-true recipes, organized around the four seasons and using the freshest ingredients available. Accented with her stories about how she came to know these foods and why she loves them, <i>Miss Dahl's Voluptuous Delights</i> provides a complete picture of what a meal should provide. From lemon-scented summer stews, to crisply burnished pies, to salads and soups for breezy lunches, to decadent desserts, Sophie Dahl cooks food that is indulgent, delicious, and wholesome. </p> | *$18.69 |
 | Food Around the World: A Cultural Perspective (3rd Edition)
Brand: Prentice Hall
<I>Food Around the World: A Cultural Perspective, 3e,</I> examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage. This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe. | *$63.99 |
 | Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
Brand: Clarkson Potter
For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. <br><br><i>Well-Preserved</i> is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.<br><br>In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.<br><br>With <i>Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods</i>, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long. | *$15.29 |
 | Reversing Diabetes Cookbook: More Than 200 Delicious, Healthy Recipes
Brand: Grand Central Publishing
Now, it's even easier for readers to reduce, or even eliminate, dependency on insulin and oral drugs. Dr. Whitaker has created more than 200 delicious, kitchen-tested recipes, from appetizers to entrees, side dishes, desserts, and more. With full nutritional breakdowns provided, it's never been simpler for readers to manage their diabetes. | *$8.29 |
 | How To Cook Everything: Simple Recipes for Great Food
Brand: Wiley
<b>Great Food Made Simple</b> <p> Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, <b><i>How to Cook Everything</i></b> takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. <p> Praise for <b><i>How to Cook Everything</i></b> by Mark Bittman: <p> "In his introduction to <b><i>How to Cook Everything</i></b>, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."<br> -- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper" <p> "Mark Bittman is the best home cook I know, and <b><i>How to Cook Everything</i></b> is the best basic cookbook I've seen."<br> -- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges <p> "Useful to the novice cook or the professional chef, <b><i>How to Cook Everything</i></b> is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."<br> -- Jacques Pepin, chef, cookbook author, and host of his own PBS television series <p> "Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have <b><i>How to Cook Everything</i></b>, a cookbook that will inspire American home cooks not only today but for years to come."<br> -- John Willoughby and Chris Schlesinger, coauthors of <i>License to Grill</i> | *$15.16 |
 | The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
Brand: Holt Paperbacks
<b>The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copies</b>â<b>now in paperback</b><br><br> In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.<br><br><br> | *$11.45 |
 | Ma Gastronomie
Brand: Overlook/Rookery Hardcover
<P>Since its first publication in France in 1969, <i>Ma Gastronomie</i> has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes--over 200 of them--carefully compiled from his handwritten notes.</p> <P>An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him <i>Le Roi</i>, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, François Bise, said, "Point was an artist. It's difficult to say enough about him." In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of <i>Ma Gastronomie</i>.</p> | *$22.98 |
 | The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (EatingWell)
Brand: Countryman Press
<strong>A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously."âFlorence Fabricant, <em>The New York Times.</em></strong> This long-awaited collection of more than 350 recipes represents favorites from <em>EatingWell: The Magazine of Food & Health</em> that have migrated to the top of an elite line of new and classic dishes now numbering well into the thousands. These are exciting new recipes that <em>EatingWell</em>'s own staff members take home at night alongside the time-tested winners that dedicated readers call and write to request over and over again. All are freshly updated, with improved nutritional analyses and an eye to today's fast-evolving nutritional guidelines. Within these pages you'll find clear, simple and often very quick recipes. You'll also find a unique Healthy Weight Loss Index that identifies which recipes fit into particular diet guidelines, rating them on overall health (calories, carbohydrates, and fats), fiber content, and which recipes best address the needs of those on low-carbohydrate weight-loss plans. Losing weight no longer has to mean sacrificing great tastes and fine dining. <ul> <li> Good carbs: don't abandon the things your body needs and craves: whole grains, great-tasting vegetables and fruits </li><li> Good fats: enhance your recipes and your family's health with the right fats and oils, while lowering saturated-fat content </li><li> Great flavors: savor rich taste using trustworthy recipes and the secrets of award-winning cooks and the best tricks and techniques from <em>EatingWell</em> </li></ul> <p>Recipes include:</p> <ul> <li> Chicken Saute with Mango Sauce </li><li> Updated Mac & Cheese </li><li> Asian Stir-Fried Shrimp with Snow Peas </li><li> Grilled Pork Chops with Rhubarb Chutney </li><li> Pizza with White Beans, Prosciutto, and Rosemary </li><li> Spring Vegetable Stew </li><li> Fragrant Bulgar Pilaf with Toasted Almonds </li><li> Grilled Vegetable Salad </li><li> Sunday Sausage Strata </li><li> Vegetarian Hot Pot </li><li> Salmon with North African Flavors </li><li> Blueberry Danish </li><li> Fruit-Filled Crepes </li><li> Double-Raspberry Souffles </li><li> Lemon Almond Polenta Torta </li><li> Chocolate-Hazlenut Cake </li><li> Pineapple Upside-Down Muffins </li><li> Mango Brulee </li></ul> <p> Learn the flavors, strategies, and insights to help you keep fit and stay healthy while never boring your palate. </p> 16 pages of color photographs | *$12.62 |
 | Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Brand: Penguin Press HC, The
<B>The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible <I>On Food and Cooking. </I> </B> <BR><BR> From our foremost expert on the science of cooking, Harold McGee, <I>Keys to Good Cooking</I> is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. <BR><BR> A work of astounding scholarship and originality, <I>Keys to Good Cooking</I> directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. <BR><BR> <I>Keys to Good Cooking</I> distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-<I>reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage</I>)-will save even the most knowledgeable home chefs from culinary disaster. <BR><BR> A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, <I>Keys to Good Cooking</I> will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With <I>Keys to Good Cooking</I> McGee has created an essential guide for food lovers everywhere. | *$23.10 |
 | My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time
Brand: Broadway
<b><i>A former Hollywood insider trades the Hollywood Hills for Green Acres</i></b>â<b><i>and lives to tell about it in this hilarious, poignant treat of a memoir.<br><br></i></b>As head of her celebrity sisterâs production company, Gesine Bullock-Prado had a closet full of designer clothes and the ear of all the influential studio heads, but she was miserable. The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existenceâand one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. <i>Confections of a Closet Master Baker </i>follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.<br><br><br><i>From the Hardcover edition.</i> | *$8.05 |
 | Tyler's Ultimate: Brilliant Simple Food to Make Any Time
Brand: Clarkson Potter
As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophisticated yet accessible fare. Whether youâre dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal canâand shouldâbe the ultimate dining experience. At last, in <i>Tylerâs Ultimate</i>, he shows us how to get these spectacular results in much less time. <br><br>Tyler believes the ultimate meal brings together good food, good friends, and good timesâwith <i>Tylerâs Ultimate</i> as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, heâs sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best. <br><br>Make no mistake: Tylerâs approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a âwow!â experience, his recipes feature bright, exciting flavors that sing on the tongue yet donât require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including canât-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire. <br><br>Filled with recipes for sensational, all-American food, Tylerâs Ultimate is the all-around, everyday great cookbook his fans have been waiting for. | *$21.96 |
 | 101 Margaritas
Brand: Harold Imports
The Margarita. Itâs the drink that puts the "happy" in happy hour. A beguiling elixir of tequila, citrus, and sweetness thatâs guaranteed to go down easyâand put a smile on your face. <p> The Classic Margaritaâperhaps named after Margarita Sames, or maybe Margarete, a descendent of Ponce de Leon, but do we really care?âis a delectable blend of tequila, simple syrup, Cointreau, and lime and lemon juices. But as cocktail designer extraordinaire Kim Haasarud proves in this fantastic little guide, the Classic is just the starting point for margarita bliss. Open the book, and youâll discover 101 heavenly margarita recipesâone for every season, every mood, and every occasion. <p> All your favorite margarita variations are here. You can chill out with a frozen Strawberry Margarita. Get romantic with an exotic Passionfruit Margarita. Or "berry" yourself in the fruity delights of a delicious Raspberry Margarita. But Haasarud also gives you lots of new and exciting margarita choices. You can take a cocktail party to new heights with the sophisticated Sake Margarita. Tame fiery foods with the refreshing Sweet Ginger Margarita. Or finish off a meal with a divine Hazelnut Margarita or an espresso-infused Margarita du Café. <p> So invite some friends, get out your shaker, and ready the glasses. With a little help from this book, youâll be in Margaritaville in no time. <p> Kim Haasarud bartended her way through college and in 2002 founded Liquid Architecture, a firm that creates signature drinks and bar concepts. Her clients have included Fox Searchlight, Warner Brothers, HBO, Comedy Central, <i>Maxim</i>, the Tribeca Film Festival, Absolut Vodka, Jameson Irish Whiskey, and the Cheesecake Factory. She also writes the "West Coast Cocktails" column for <i>Slammed</i> magazine, a restaurant trade journal. Her Web site is liquid-architecture.com. <p> Alexandra Grablewski is a well-known food and beverage photographer whose work has appeared in <i>Gourmet</i>, <i>Martha Stewart Living</i>, <i>Real Simple</i>, <i>Better Homes and Gardens</i>, and <i>Wine Spectator</i> as well as in many books. | *$9.29 |
 | Nigella Express: Good Food, Fast
Brand: Hyperion
<P>The Domestic Goddess is back, and this time it's instant. Nigella and her style of cooking have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove.</p> <P>Featuring fabulous fast foods, ingenious shortcuts, terrific time-saving ideas, effortless entertaining tips, and simple, scrumptious meals, <i>Nigella Express</i> is her solution to eating well when time is short. Here are mouthwatering meals, quick to prepare and easy to follow, that you can conjure up after a day in the office or on a busy weekend, for family or unexpected guests. This is food you can make as you hit the kitchen running, with vital advice on how to keep your pantry stocked, and your freezer and fridge stacked. When time is precious, you canÃt spend hours shopping, so you need to make life easier by being prepared. Not that these recipes are basic, though they are always simple, but it's important to make every ingredient earn its place, minimizing effort by maximizing taste.</p> <P>Here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or help the children with their homework, minimum stress for maximum enjoyment.</p> <P><i>Nigella Express</i> features a new generation of fast food, never basic, never dull, always doable, quick, and delicious. </p> <P>Featuring recipes seen on Food NetworkÃs Nigella Express series.</p> <P>Praise for Nigella Lawson and her cookbooks:</p> | *$15.00 |
 | Fix It In Foil
Brand: CQ Products
Easy prep, great taste, good nutrition, quick clean-up - what more could you ask for from a meal? Fix It In Foil combines the best of all worlds! Featuring 51 fantastic recipes to make in foil - plus instructions for cooking in an oven, on an outdoor grill, or on a campfire - the meals in this book are sure to shine! Fix it in foil and you can forget about spending so much time scrubbing pots and pans. And, with plenty of substitution suggestions, enjoy a whole new list of recipe possibilities! | *$6.96 |
 | 660 Curries
Brand: Workman Publishing Company
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And <i>660 Curries</i> is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.<br> <br> Presented by the IACP awardâwinning Cooking Teacher of the Year (2004), Raghavan Iyer, <i>660 Curries</i> is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavorsâthe interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizersâSpinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauceâand main coursesâChicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishesâPan-Fried Cheese with Cauliflower and Cilantro; bean dishesâLentil Stew with Cumin and Cayenne. And hundreds of vegetable dishesâSweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.<br> <br>curry, n.âany dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. | *$11.40 |
 | Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
Brand: Robert Rose
From the experts, the definitive book on home preserving. <P>Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. <P>As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: - Cooks gain control of the ingredients, including organic fruits and vegetables - Preserving foods at their freshest point locks in nutrition - The final product is free of chemical additives and preservatives - Store-bought brands cannot match the wonderful flavor of homemade - Only a few hours are needed to put up a batch of jam or relish - Home preserves make a great personal gift any time of year <P>These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: - Mango-Raspberry Jam, Damson Plum Jam - Crab Apple Jelly, Green Pepper Jelly - Spiced Red Cabbage, Pickled Asparagus - Roasted Red Pepper Spread, Tomatillo Salsa - Brandied Apple Rings, Apricot-Date Chutney <P>The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library. | *$18.50 |
 | Gorgeous & Gruesome Cakes for Children: 30 Original and Fun Designs for Every Occasion
Brand: New Holland
<DIV><DIV>From Cinderella's Glass Slipper to a ghastly Swamp Monster, these cakes are sure to be the hit of any kid's party! <I>Gorgeous & Gruesome Cakes for Children</I> contains 30 fun and original designs that are easy to make and delicious to eat. Beginners will appreciate the comprehensive section on cake-decorating basics, including useful advice on the necessary tools and equipment, while more experienced bakers will find inspiration in the fresh, fascinating creations. With scrumptious cake recipes to get you started, your masterpiece is certain to taste as good as it looks (even if it looks like a gooey Alien Egg!). </DIV></DIV> | *$14.36 |
 | Marijuana Cooking: Good Medicine Made Easy
Brand: Green Candy Press
Increasing awareness of the therapeutic properties of marijuana â to ease muscle tension, relieve pain, promote appetite, and induce overall relaxation â has generated widespread interest in its use as a medicine. Without question, the best and safest medicinal application of marijuana is through ingestion. In <I>Marijuana Cooking: Good Medicine Made Easy,</i> authors Bliss Cameron and Veronica Green guide would-be chefs through the process of making their own tasty and healthy home remedies using marijuana as the main ingredient. Five different methods of preparing pot for use in the kitchen are provided with step-by-step instructions, as well as advice on personalizing dosage and substituting ingredients to account for different tastes and medical conditions. The recipes include Bliss Balls, Butterscotch Blondies, Honey Chocolate Brownies, Honey Whole Wheat Banana Bread, and Honey Pumpkin Bread. Lush, high-quality photographs of actual marijuana dishes grace nearly every page, making the book a delight for the eyes as well as the body. | *$8.63 |
 | CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed
Brand: William Morrow Cookbooks
Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking.<p>In the long-awaited <i>CookWise,</i> food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook -- a cook who is in control.</p><p><i>CookWise</i> is a different kind of cookbook. There are over 230 outstanding recipes -- from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse -- but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences.</p><p>Among the recipes you'll also find some surprises. Don't be afraid of a vinaigrette prepared without vinegar or a high-egg-white, crisp pâte â choux. Many of the concepts used here are Shirley's own. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll.</p><p><i>CookWise</i> covers everything from the rise and fall of cakes, through unscrambling the powers of eggs and why red cabbage turns blue during cooking but red peppers don't, to the essential role of crystals in making fudge. Want to learn about what makes a crust flaky? Try the Big-Chunk Fresh Apple Pie in Flaky cheese Crust. Discover for yourself what brining does to poultry in Juicy Roast Chicken.</p><p>No matter what your cooking level, you'll find CookWise a revelation. Different people will use <i>CookWise</i> in different ways:</p><ul><li><b>Home cooks</b> will value <i>CookWise</i> as a collection of extraordinarily good recipes.</li><li><b>The busy chef</b> can use <i>CookWise</i> as a reference book to look up and solve problems. Major headings are shown in the Contents and 42 At-a-Glance summary charts make problem solving quick and easy</li><li><b>Beginning cooks</b> can use <i>CookWise</i> as a howto book with easy-to-follow recipes that produce dishes looking and tasting like the work of an experienced chef.</li><li><b>Food writers and test-kitchen chefs</b> who are developing recipes can find the formulas and tips for successful recipes,</li><li><b>Anyone who wants to improve a recipe</b> can use <i>CookWise</i> as a guide. Here is how to make cakes moister, a pate A choux drier and crisper, a dish lighter or darker in color; how to make muffins peak better, cookies spread less, or a roast chicken juicier.</li><li><b>Everyone who cooks</b> needs to be able to spot bad recipes and save the time, money, and frustration that they cause. Many of the At-a-Glance charts point out specific problems.</li></ul><p><i>CookWise</i> is not only informative, it's engrossing, and many sections react like a mystery story. The knowledge you gain from its pages will transform you, too, into a food sleuth, an informed and assured cook who can track down why sauces curdle or why the muffins were dry -- a cook who will never prepare a failed recipe again!</p> | *$14.63 |
 | Cakes to Inspire and Desire
Brand: David & Charles
*Written by a popular and experienced cake designer <P> *Range of techniques and skill levels ensures broad appeal <P> *Lindy's other best-selling titles include Celebrate with a Cake (28,000 copies sold) and Party Animal Cakes (20,000 copies sold) <P> Readers will discover a collection of 15 truly inspirational and deceptively simple celebratory cakes, each with a modern and distinctive finish. Lavish colour photographs display a unique variety of traditional and contemporary styles from florals and frills to stripes and beadwork. Each cake is accompanied by exquisite mini-cakes to put a creative twist on the main theme, or to make as an alternative when time is short. Chapters are divided by shape, showing how a simple square or round design can be the basis for the most desirable of cakes. | *$13.20 |
 | For You Mom, Finally
Brand: Penguin (Non-Classics)
<B> Bestselling author Ruth Reichl examines her mother's life-and gives voice to the unarticulated truths of a generation of exceptional women </B> <BR><BR> A former <I>New York Times</I> restaurant critic, editor in chief of <I>Gourmet</I>, and the author of three bestselling memoirs, Ruth Reichl is a beloved cultural figure in the food world and beyond. <I>For You, Mom. Finally</I>. is her openhearted investigation of the life of a woman she realizes she never really knew-her mother. Through letters and diaries-and a new afterword relating the wisdom she's gained after sharing her story-Reichl confronts the transition her mother made from a hopeful young woman to an increasingly unhappy older one and recognizes the huge sacrifices made to ensure that her daughter's life would not be as disappointing as her own. | *$5.39 |
 | 21 Pounds in 21 Days: The Martha's Vineyard Diet Detox
Brand: Harper
<P>Detox diets are making news as the quickest, easiest way to shed pounds, boost your energy, and get yourself on a wellness track. Popular in the 1970s, cleansing fasts are again all the rage among celebrities like Gisele Bundchen, Gwyneth Paltrow, Stella McCartney, and Madonna. </P> <P> One of the key advocates of the health benefits of cleansing detoxes is Roni DeLuz, ND, a licensed naturopathic and health practitioner at Marthaâ²s Vineyard Holistic Retreat, part of the renowned Marthaâ²s Vineyard Inn. The idea behind DeLuzâ²s new detox plan is the belief that the foods we eat (along with the coffee, tea, and alcohol we drink and the air we breathe) contain harmful and toxic substances that accumulate in our bodies and need to be removed in some way. In 21 Pounds in 21 Days, DeLuz offers three different detox programs, including the original and most effective 21-day "MasterFast," which promises a 21-pound weight loss in just three weeks and focuses on detoxification through antioxidants, fasting, stress reduction, and lifestyle changes. Also included in the book are:</P> <P> âmaintenance plans</P> <P> âdozens of easy, delicious recipes </P> <P> âreal-life tips </P> <P> âan extensive glossary of terms</P> <P> âa guide to supplements </P> <P> Meals consist of supplement-laden drinks, herbal teas, thick, delicious vegetable purees, and "live" juices, along with nutritional supplements, vitamins, and enzymes designed to keep the bodyâ²s systems stable and its cells nourished while harmful toxins are flushed out. 21 Pounds in 21 Days isnâ²t just for those looking to lose weight; everyone can benefit from this revolutionary detox diet that results in a clean, refreshed system that functions at its best.</P> | *$3.99 |
 | An Embarrassment of Mangoes: A Caribbean Interlude
Brand: Broadway
<b>Under the Tuscan Sun</b> meets the wide-open sea . . . <b>An Embarrassment of Mangoes</b> is a delicious chronicle of leaving the type-A lifestyle behind -- and discovering the seductive secrets of life in the Caribbean.<br><br>Who hasnât fantasized about chucking the job, saying goodbye to the rat race, and escaping to some exotic destination in search of sun, sand, and a different way of life? Canadians Ann Vanderhoof and her husband, Steve did just that.<br><br>In the mid 1990s, they were driven, forty-something professionals who were desperate for a break from their deadline-dominated, career-defined lives. So they quit their jobs, rented out their house, moved onto a 42-foot sailboat called Receta (ârecipe,â in Spanish), and set sail for the Caribbean on a two-year voyage of culinary and cultural discovery.<br><br>In lavish detail that will have you packing your swimsuit and dashing for the airport, Vanderhoof describes the sun-drenched landscapes, enchanting characters and mouthwatering tastes that season their new lifestyle. Come along for the ride and be seduced by Caribbean rhythms as she and Steve sip rum with their island neighbors, hike lush rain forests, pull their supper out of the sea, and adapt to life on âisland time.â<br><br>Exchanging business clothes for bare feet, they drop anchor in 16 countries -- 47 individual islands -- where they explore secluded beaches and shop lively local markets. Along the way, Ann records the delectable dishes they encounter -- from cracked conch in the Bahamas to curried lobster in Grenada, from Dominican papaya salsa to classic West Indian rum punch -- and incorporates these enticing recipes into the text so that readers can participate in the adventure.<br><br>Almost as good as making the journey itself, <b>An Embarrassment of Mangoes</b> is an intimate account that conjures all the irresistible beauty and bounty from the Bahamas to Trinidad -- and just may compel you to make a rash decision that will land you in paradise.<br><br><br><i>From the Hardcover edition.</i> | *$7.99 |
 | Thai Street Food
Brand: Ten Speed Press
Thai Street Food transports readers straight into the bustling heart of Thailandâs colorful street stalls and markets--from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark. Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailandâs culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais. <br>Â <br>Scholar and chef David Thompson lives with a singular passion for Thailandâs customs, culture, and people. Although he claims âItâs all about the food,â this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine. This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community. | *$37.80 |
 | The Homebrewer's Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs
Brand: Storey Publishing, LLC
Grow Your Own...Brew Your Own! <p>If you have a backyard, or even a sun-facing porch, you can greatly enhance the flavor, aroma, and uniqueness of your homebrew by growing your own hops, brewing herbs, and malt grains. <p>Easy instructions will help you put the "home" into your homebrew from setting up your first hop trellis, to malting grain at home, to brewing recipes specially formulated for homegrown ingredients. When you grow your own organic ingredients, you can be sure they are the freshest and purest available. <br>Â </p> | *$8.29 |
 | The Wheatgrass Book: How to Grow and Use Wheatgrass to Maximize Your Health and Vitality (Avery Health Guides)
Brand: Avery Trade
The Wheatgrass Book is written by Ann Wigmore - the woman who introduced wheatgrass juice to America 30 years ago. Ann's book contains a wealth of information on wheatgrass - from its nutrient properties to ways of easily growing it for the home juicer. Chapters include: green power from wheatgrass, how wheatgrass chlorophyll works, super nutrition from wheatgrass, how to grow and juice wheatgrass and the many uses of wheatgrass. This is a must for the person serious about incorporating wheatgrass into his or her health regimen. Softcover, 126 pages. | *$6.34 |
 | Jacques Pepin More Fast Food My Way
Brand: Houghton Mifflin Harcourt
<DIV>From Âa great teacher and truly a master technicianâ (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant Âminuteâ recipes<br><br>Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it Âfabulous,â Âchic,â and Âelegant.â Now Americaâs first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.<br><br>ÂMinute recipesâ: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits<br><br>Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)<br><br>Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)<br><br>Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)<br><br>Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)</div> | *$10.99 |
 | Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine
Brand: Scribner
The Paris Tasting of 1976 will forever be remembered as the landmark event that transformed the wine industry. At this legendary contest -- a blind tasting -- a panel of top French wine experts shocked the industry by choosing unknown California wines over France's best.<P>George M. Taber, the only reporter present, recounts this seminal contest and its far-reaching effects, focusing on three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks -- repositioning the industry and sparking a golden age for viticulture across the globe. With an eclectic cast of characters and magnificent settings, <I>Judgment of Paris</i> is an illuminating tale and a story of the entrepreneurial spirit of the new world conquering the old. | *$5.01 |
 | A Gringo's Guide to Authentic Mexican Cooking (Cookbooks and Restaurant Guides)
Brand: Northland
Popular TV host and author Mad Coyote Joe takes the foreign out of Mexican cuisine and replaces it with genuine, mouth-watering dishes. Featuring more than 100 of Joe's favorite recipes, this is the real enchilada. | *$10.38 |
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