 | Extreme Lo-Carb Meals On The Go: Fast And Fabulous Solutions To Get You Through The Day
Brand: Adams Media
No time to eat a full meal? Are carbs a no-no? No problem! <P> Living the low-carb lifestyle doesn't have to be difficult-it's all about making smart choices. So how can you still enjoy lunch out with coworkers, stave off the afternoon carb cravings, and find the time to make low-carb meals that taste great? <P> <I>Extreme Lo-Carb Meals to Go</I> offers dozens of tasty meal solutions and low-carb lifestyle tips that will get you through your hectic day. This practical cookbook provides you with answers to all the lifestyle challenges you face every day, including:<br> <LI>Are there any smart high-protein breakfast options besides bacon and eggs? <LI>Should I eat low-carb energy bars? <LI>What's a quick, filling lunch I can bring to work? <LI>Is there a way to "snack smart" while low-carb dieting? <LI>What easy to prepare low-carb dinner options will the kids actually eat and enjoy? <P> Featuring 150 fantastic make-ahead meals, such as Sausage and Cheese Muffins, Very Veggie Wraps, and Mocha Cheesecake, <I>Extreme Lo-Carb Meals to Go</I> is the perfect way for you to say hello to time-and goodbye to carbs! | *$4.67 |
 | Izakaya: The Japanese Pub Cookbook
Brand: Kodansha International
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in <em>The New York Times</em> claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.<br> A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses.<br> Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more.<br> For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon. | *$15.02 |
 | Juicing, Fasting, and Detoxing for Life: Unleash the Healing Power of Fresh Juices and Cleansing Diets
Brand: Wellness Central
Did you know the secret to vibrant health is in your blender? It's true--juicing vegetables provides concentrated nutrition that is found in virtually no other source: vitamins, minerals, enzymes, phytochemicals, and antioxidants. By juicing, you'll feel better, more energized, and improve your immune system. <BR/> More than a simple collection of recipes, this book guides readers toward a lifestyle that promotes alkaline balance by juicing, eating well, and cleansing the body and soul. While most juicing books focus too much on fruit juice (which disrupts the body's pH balance with too much natural sugar), this book primarily focuses on juices, smoothies and soups made from vegetables. It also also offers a guide to the food richest in nutrients from Vitamin A to zinc and includes various cleanses to benefit the colon, liver, gall bladder, and kidney and more. Beyond the body, the Caboms explain the heavy toll emotional, mental, and spiritual unrest can take on the body (and sometimes even encourage disease) and share unique, effective methods for cleansing the body of such toxicity. | *$8.58 |
 | The Healing Powers of Vinegar: A Complete Guide to Nature's Most Remarkable Remedy
Brand: Kensington Publishing Corporation
From Folk Medicine to Modern Miracle Discover the Amazing Powers of Vinegar! <P>Discover the healing powers of apple cider vinegar now widely recognized as a valuable weight loss tool and a potent elixir. <P>Find out how vinegar's curative powers can also help prevent age-related diseases like cancer, heart disease, and bone loss. <P>Learn how red wine vinegar contains the same important antioxidants as red wine without the alcohol. <P>Put dozens more home remedies to work for treating allergies, arthritis, toothache, sunburn, swimmer's ear, sore throat, and other pesky ailments. <P>You ll also find a wealth of natural beauty treatments and environment-friendly household hints from making kitchen countertops sparkle to cleaning up kids and pets. <P>Incorporating the latest scientific evidence, plus Mediterranean-style heart-healthy "fisheterian" recipes, <I>The Healing Powers of Vinegar</I> is a must-have, invaluable resource that will show you how to make the most of this proven powerful healer! <P><br>"Wonderfully useful for everyone interested in health." Elson Haas, M.D., author of <I>Staying Healthy with Nutrition</I><P>Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, relationships, and pets. Her books include <I>202 Pet Peeves</I> and <I>Doctors' Orders.</I> She lives in northern California. | *$4.01 |
 | Mariel's Kitchen: Simple Ingredients for a Delicious and Satisfying Life
Brand: HarperOne
<P><P><p>How do you cook nutritious and delicious meals when life is busy and time is short? How can you make fresh, organic food a part of your and your family's way of lifeâsimply and affordably? These are the questions that Mariel Hemingway answers by sharing tried-and-tested recipes, straight from her kitchen to yours.</p><p>Filled with exciting, beautiful photographs and easy-to-follow instructions, <i>Mariel's Kitchen</i> includes seventy-five sensational recipes that can be mastered by anyone, regardless of cooking experience. Arranged according to the seasons, these recipes show how simple it can be to put locally grown, seasonal produce on your table in place of packaged and processed foods. From sublime summer breakfasts to delectable desserts and heartwarming winter dinners, these tasty dishes, snacks, salad dressings, marinades, and drink recipes put homemade eating back into easy reach.</p><p>Mariel also shares her secrets that make it possible to eat well all week long, even with a full schedule. She reveals what staples are necessary for any pantry and how to prepare core recipes that become the foundation for multiple dishes. She offers shopping tips for navigating the world of organic and sustainable foods. And as she reveals what makes her kitchen Âthe heart of her home, she peppers recipes with stories about her own lifelong love affair with food.</p><p>Combining Mariel's no-nonsense attitude with wholesome recipes for every occasion, <i>Mariel's Kitchen</i> is a new kind of American cookbook designed to help youâand all those you cook forâeat better, fresher, and more delicious foods, day in and day out.</p> | *$13.20 |
 | Sam the Cooking Guy: Just a Bunch of Recipes
Brand: Wiley
âI can't cook.â I hear that all the time. And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? <p> "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermar ket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."<br> --<b>From Sam the Cooking Guy</b> <p> <b>Look inside for great recipes like these:</b> <p> ⢠One Dank Tomato Pie ⢠"Whatever" Spring Rolls ⢠Five-Minute Stir-Fry Noodles ⢠O.F.R.B.P.J.G.O. ⢠Awww Nuts! ⢠BBQ Chicken Pizza ⢠Halloween Chicken Chili ⢠Fridge Fried Rice ⢠Sam's Sticky Sweet BBQ Ribs ⢠Stuffed Burgers ⢠Pesto BBQ Shrimp ⢠Chili Salmon ⢠Motor Home Meatballs ⢠Spicy-ish Sausage Pasta ⢠The Great Potato Cake ⢠Brussels Sprouts You'll Actually Eat ⢠(Fake) Creme Brulee ⢠Chocolate Toffee Matzoh ⢠Peanut Butter Ice-Cream Cup Things | *$10.60 |
 | What Einstein Told His Cook: Kitchen Science Explained
Brand: W.W. Norton & Co.
<strong>"Like having a scientist at your side to answer your questions in plain, non-technical language."â<em>Science News</em></strong> Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In <em>What Einstein Told His Cook</em>, University of Pittsburgh chemistry professor emeritus and award-winning <em>Washington Post</em> food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, <em>What Einstein Told His Cook</em> engages cooks and chemists alike. . | *$9.26 |
 | Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers
Brand: Beaufort Books, Inc.
<b>WINNER: 2008 Gourmand World Cook Book Awards: Best Food Book for Professionals</b> <P><i>"In these difficult times, jobs are probably the most important issue, before banks or real estate ... </i>FOOD JOBS<i> is packed with practical information, easy and even funny, very serious and accurate in its comments and advice. It is difficult to imagine how it could be better."<br></i>- Edouard Cointreau, founder and president of the Gourmand World Cookbook Awards <P>Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind <i>What Color Is Your Parachute?</i> for food related careers. <P>Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating--the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein, Food Jobs will set you behind the stove of your dream career. <P>In this tasty, nourishing book, food industry veteran Irena Chalmers offers profiles of food jobs by the dozen--everything from the traditional (maitre d', caterer, dietitian) to the behind-the-scenes (restaurant consultant, kitchen designer, hotel promoter) to the holy-cow-I-can-get-paid-for-that? (yacht chef, tea taster, fortune cookie message writer). Chalmers provides essential information for getting started and succeeding in your chosen culinary role including job descriptions, candid musings on what the job really entails and who it's really for, and testimonials from the best in the field (Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and more). The book also presents an array of resources on where to find more information to put you ahead of the competition. Bursting with real-life wisdom from those who've been there, Food Jobs will expose you to the myriad of different food jobs available and guide you to the one that's right for you. | *$12.19 |
 | Food of the Gods: The Search for the Original Tree of Knowledge A Radical History of Plants, Drugs, and Human Evolution
Brand: Bantam
For the first time in trade paperback, the critically acclaimed counterculture manifesto by the wildly popular McKenna. "Deserves to be a modern classic on mind-altering drugs and hallucinogens."--The Washington Post. Photos and illustrations. | *$12.22 |
 | How Baking Works: Exploring the Fundamentals of Baking Science
Brand: Wiley
<b>Understanding and applying food science to the bakeshop-now revised and updated</b> <p> <i>How Baking Works, Second Edition</i> thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. <p> This revised and updated <i>Second Edition</i> features: <ul> <li>Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients <li>Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure <li>Important coverage of changes to federal laws, such as food allergen labeling <li>Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context <li>More photographs to illustrate the science of baking <li>End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned </ul> <p> <i>How Baking Works, Second Edition</i> offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. | *$26.50 |
 | I Know How to Cook
Brand: Phaidon Press
The bible of French home cooking, <i>Je Sais Cuisiner</i>, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from <i>croque monsieur</i> to <i>cassoulet.</i><br><br>Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of <i>I Know How to Cook </i> has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, <i>I Know How to Cook</i> doesn't just teach you how to cook French, it teaches you how to cook, period.<br><br>In the tradition of Phaidon's other culinary bibles, <i>The Silver Spoon, 1080 Recipes</i> and <i>Vefa's Kitchen, I Know How to Cook</i> offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard. | *$24.00 |
 | The 1500-Calorie-a-Day Cookbook
Brand: McGraw-Hill
<p><b>Eat up. Slim down. Itâs just that easy--with just 1,500 delicious calories a day!</b></p> <p>From the author of <i>The 1,200-Calorie-a-Day Menu Cookbook</i>, comes all new recipes for when you are counting calories but donât want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, this cookbook serves up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners--plus two healthy snacks and one guilt-free dessert--every single day! Itâs hard to believe itâs just 1,500 calories.</p> | *$8.29 |
 | Love At First Bite: The Unofficial Twilight Cookbook
Brand: iUniverse.com
The international phenomenon known as Twilight fever has ignited a fire in the kitchen. Delectable delights to satisfy the appetites of the humans found in the fictional book Twilight. Love At First Bite, The Unofficial Twilight Cookbook is meant to offer a satisfying array of warm, lovely dishes that anyone of any age can cook with ease and enjoyment.<br> Whether you are planning a Twilight-Themed Birthday Party, just a simple get together with friends, a Halloween party, or just what to try your creative hand to some culinary delights you are in luck. Brimming with mouthwatering recipes, brace yourselves, and bring your very best table manners, and appetites. Don't forget your forks. Beautiful Bella Swan will be serving up some scrumptious delights to satisfy even the pickiest, puritan "vegetarian" vampires. Intertwined in the pages of Love At First Bite, The Unofficial Twilight Cookbook, you will find Bell's Lasagna, Harry's Famous Fish Fry, Mushroom Raviolis, Red Velvet Cake, Blushing Bella Punch, and much more. is served ala Bella style. | *$8.62 |
 | The Everything Canning and Preserving Book: All you need to know to enjoy natural, healthy foods year round (Everything Series)
Brand: Adams Media
More and more people are beginning to can and preserve, whether for health benefits or to save money. Complete with step-by-step instructions, recipes, and tips, this book is a must for beginning and experienced canners alike. With this book you will learn to:<br><ul><br><li>Preserve fresh foods by drying, freezing, canning, and pickling<br><li>Find and use the tools needed to can and preserve foods at home<br><li>Take safety precautions to prevent food contamination<br><li>Can all-natural broths, soups, and stews<br><li>Dry herbs and spices from the garden for year-round use<br><li>Make festive food giftsâfrom jams and jellies to dressings and sauces<br></ul><br>In addition to a wealth of information and 100 great recipes, you will find a glossary of terms they can reference and an appendix of resources, including lists of products, books, and websites, to help you find everything you need to begin canning today! | *$5.88 |
 | The 5-Factor Diet
Brand: Ballantine Books
Having helped shaped some of todayâs hottest bodies, one of Americaâs most sought-after diet and fitness experts, Harley Pasternak, here shares his revolutionary five-week program that will help you lose weight and get fit without feeling hungry or deprived. One of the easiest programs to follow, the 5-Factor Diet incorporates <br> <br>⢠5 meals a day with 5 core ingredients in each recipe<br>⢠5-minute meal prep for more than 100 recipes<br>⢠5 short workouts a week<br><br>Complete with delicious and quick meal ideas, easy-to-follow shopping lists, and detailed workout photos and instructions, <b>The 5-Factor Diet</b> is the key to your health and happiness! | *$6.09 |
 | Taste of Home: Casseroles, Slow Cooker, and Soups: Casseroles, Slow Cooker, and Soups: 536 Family Pleasing Recipes
Brand: Readers Digest
One-pot cooking has become the latest trend according to readers' submissions to <I>Taste of Home.</I> When your family craves home-style meals, this collection featuring three classic methods-meal-in-one casseroles, bubbling slow- cooked specialties, and thick, hearty soups-it is all a cook needs. With 384 pages containing <B>536 recipes</B>, three different methods of one-pot slow cooking, plus 397 full-color photographs-all for $19.95-this is one cookbook that belongs in every kitchen's library. <BR><BR> Here is the ultimate cookbook for comfort cooking with just the perfect selection of recipes for your church suppers, large family gatherings, and potluck dinners any night of the week. You can have entire meals in one pot-and most recipes are a meal-in- one (protein, carb, and veggie)-so once it is made there is nothing else to prepare to provide a nutritional and delicious meal. Tasty recipes include:<BR> Winter warmers: Barley Chicken Chili, Beef Noodle Casserole, Seafood Chowder, or Slow-Baked Cabbage Rolls<BR> Summer favorites: Barbecued Beef Brisket, Fresh Fruit Soup, Hamburger Supper, or Tomato Green Bean Soup<BR> International ideas: Moroccan Braised Beef, Hungarian Noodles, Enchilada Casserole, Italian Wedding Soup, or Canadian Cheese Soup<BR> Vegetarian delights: Asparagus Mushroom Casserole, Basil Tomato Soup, Greek Pasta Bake, Mushroom Salsa Chili, or Six-Veggie Bake<BR> With recipes ranging from appetizers to entrees and even desserts, this is one cookbook you'll reach for time and again.<BR><BR> | *$11.39 |
 | The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life
Brand: Clarkson Potter
<b>Nestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country.  This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor â and all are well within the reach of the home cook. <br></b><br>California has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature â fly-fishing, hiking, foraging, bird watching, and heirloom gardening â to create a new way of looking at the world, a way in which anything seems possible. <br><br>This is particularly true at the Inn's table and in its award-winning wine cellar. To the farm's master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food â cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or  Bourbon Apple Fried Pies â keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm's garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill. <br><br>In the foothills, you don't eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. In this book, the stories of the people who practice the traditional mountain food arts â the bacon man, the heirloom gardener, the cheese maker and sausage man â are woven together with the recipes, lore and regional history to reflect the spirit of the cooking at Blackberry Farm. Breathtaking photographs capture the magical world that surrounds the table â the hills and rushing creeks, the lights and shadows of the forest, the moods and moments of the garden. | *$35.60 |
 | Joy of Cooking
Brand: The Bobbs-Merrill Company
<I>Joy</I> is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. <I>Joy</I> is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. <P> Privately printed in 1931, <I>Joy</I> has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced <I>Joy</I> in many ways. <P> Now over forty, <I>Joy</I> continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on <I>Heat,</I> which gives you many hints on maintaining the nutrients in the food you are cooking, and <I>Know Your Ingredients,</I> which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use. <P> Divided into three parts, <I>Foods We Eat, Foods We Heat</I> and <I>Foods We Keep,</I> <I>Joy</I> now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on <I>Brunch, Lunch and Supper Dishes</I> there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, <I>Joy</I> shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing. <P> <I>Joy</I> grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of <I>simmering, blanching, roasting</I> and <I>braising</I> have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. <P> <I>Joy</I>, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the <I>Joy</I> of cooking. <P> Because of the infinite patience that has gone into the preparation of <I><I>Joy of Cooking,</I> the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook. | *$21.90 |
 | The Pat Conroy Cookbook: Recipes and Stories of My Life
Brand: Nan A. Talese
Americaâs favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.<br><br>It all started thirty years ago with a chance purchase of <i>The Escoffier Cookbook,</i> an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cookingâstocks and doughâand moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. <br><br>Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel <i>The Prince of Tides</i> at a new restaurant where there is a contretemps with its hardworking young owner/chefâyears later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his sonâs most beloved novels. These tales and more are followed by corresponding recipesâfrom Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that âA recipe is a story that ends with a good meal.â<br><br>âThis book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing <i>The Lords of Discipline. </i>There are meals I ate in Rome while writing <i>The Prince of Tides</i> that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . â | *$9.99 |
 | The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner)
Brand: Three Rivers Press
Theyâre wild, beloved, and all-around fabulous, but with the Sweet Potato Queens, thereâre just never enough good timesâor enough good eats. Well, now all fabulous women everywhere can have their own mountains of royal fun and food, because bestselling author and Boss Queen Jill Conner Browne is revealing her big-ass top secret recipesâand the events that inspired themâin The Sweet Potato Queensâ Big-Ass Cookbook (and Financial Planner). And, of course, sheâs dishing up plenty of hilarious stories, including:<br><br>⢠Queenly adventures in mothering<br>â¢The tiniest bit of plastic surgery<br>⢠The all-true story of the Cutest Boy in the World<br><br>And, oh yes, as promised:<br>⢠Sound financial planning. Tip number one: Hope that Daddy lives forever. | *$2.95 |
 | The Naked Pint: An Unadulterated Guide to Craft Beer
Brand: Perigee Trade
<B>Move over, Merlot. Craft beer has finally found a place at the fine dining table.</B><BR><BR>Renowned beer sommeliers Hallie Beaune and Christina Perozzi offer a down-to-earth guide to craft and artisanal brews that celebrates beer for what it truly is: sophisticated, complex, and flavorful.<BR><BR> Beaune and Perozzi cover everything from beer basics to the science behind beer, food and beer pairings, home brewing, and tips for perfecting one's palate. This edgy, no-nonsense guide exposes hidden truths, debunks every misconception, and reveals the power that comes with knowing an ale from a lager. | *$8.15 |
 | Life Is Meals: A Food Lover's Book of Days
Brand: Knopf
From the PEN/Faulkner Award-winning author James Salter and his wife, Kayâamateur chefs and perfect hostsâhere is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. <i>Life Is Meals </i>is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes.<br><br>For instance:<br> <br>⢠The menu on the <i>Titanic </i>on the fatal night<br><br>⢠Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others<br><br>⢠The seductiveness of a velvety Brie or the perfect martini<br><br>⢠How to decide whom to invite to a dinner partyâand whom not to<br><br>⢠John Irving's family recipe for meatballs; Balzac's love of coffee<br><br>⢠The greatest dinner ever given at the White House<br><br>⢠Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m.<br><br>⢠How to cope with acts of God and man-made disasters in the kitchen<br><br>Sophisticated as well as practical, opinionated, and indispensable, <i>Life Is Meals </i>is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?" | *$9.95 |
 | Hamburger America: One Man's Cross-Country Odyssey to Find the Best Burgers in the Nation [DVD]
Brand: Running Press
Whether you're an armchair traveler, a serious hamburger connoisseur, or a curious adventurer up for a road trip, <I>Hamburger America</I> will be your guide to reclaiming this precious slice of Americana. <P> No other food says "America" like the hamburger, and documentary filmmaker George Motz has made it his personal mission to save our nation's unique burger identity. He has traveled across the country in search of the best burger joints - those that have survived outside the fast-food mainstream - and has documented their rich histories and one-of-a-kind taste experiences. <P> This edition of the book includes George Motz's 1 hour documentary "Hamburger America" that profiles 8 burger joints across the USA. | *$1.99 |
 | Japanese Hot Pots: Comforting One-Pot Meals
Brand: Ten Speed Press
Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In <em>Japanese Hot Pots</em>, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipmentâtheyâre simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. | *$14.63 |
 | Japanese Cooking: A Simple Art
Brand: Kodansha International
When it was first published, <em>Japanese Cooking: A Simple Art</em> changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. <br> <br>Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is <em>sushi</em> as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote <em>Japanese Cooking: A Simple Art</em>, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.<br> The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by <em>Gourmet</em> Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. | *$28.10 |
 | Lidia's Italian-American Kitchen
Brand: Random House Part Number: 037541150X
Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.<br><br>Focusing on the Italian-American kitchenâthe cooking she encountered when she first came to America as a young adolescentâshe pays homage to this âcuisine of adaptation born of necessity.â But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. <br><br>Youâll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce).<br><br>But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. <br><br>The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral part of the dishâsole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sautéed lemon slices, garlic slivers, capers, and green olivesâyouâll be hooked. <br><br>Soups are Lidiaâs specialty, particularly hearty bean and pasta soupsâmeals in themselves. And you can top off a Lidia feast with traditional Italian-American favorites, such as a perfect Zabaglione or cannoli, or one of her own creationsâLemon Delight or Roasted Pears and Grapes.<br><br>Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. | *$5.79 |
 | Rice Cooker Meals: Fast Home Cooking for Busy People
Brand: Cypress Cove Publishing
Rice Cooker Meals: Fast Home Cooking for Busy People contains 60 quick and easy meals you can make in a rice cooker, most in 30 minutes or less. Enjoy delicious, multicultural recipes that are less expensive and healthier than fast food. Includes Mexican, Italian, Tex-Mex and Cajun recipes! And one-pot cooking means less mess to clean up! You'll see how easy it is to cook jambalayas, seafood dishes, pastas, "casseroles", soups, rice side dishes, and various vegetable recipes including potatoes, cabbage, and sweet potatoes. "IN A RICE COOKER?" Yes, they're all cooked in a rice cooker. Here are a few recipes from the book: Easy Chili, Mexican Rice, Tex-Mex Pasta, Shrimp Jambalaya, Cabbage Casserole, Cajun Pepper Steak, Chicken Fried Rice, Rice & Shrimp Pilaf, Chicken & Sausage Gumbo, Chicken Fajita Stuffed Potato, Black-eyed Pea & Sausage Soup, Candied Yams with Marshmallows, Easy Smothered Potatoes & Sausage, and Black-eyed Pea & Sausage Jambalaya. The cookbook also has two indexes so the recipes are easier to find: indexed by chapter and indexed in alphabetical order. It has numerous testimonials from good cooks affiliated with the LSU AgCenter Homemaker Clubs. They tested the recipes and gave their honest opinions. It includes short articles about time-saving tips on food preparation, how a rice cooker knows when the food is cooked, how to teach children to safely cook with a rice cooker, how to brown meat in a rice cooker, plus many more. | *$6.74 |
 | The Taste of Home Cookbook- New Revised: One Recipe four ways
Brand: Readers Digest
<B>This new edition of the best-selling cookbook contains all the exceptional features from the original edition plus an added fabulous new featureÃâ Lifestyle Recipes. </B><BR><BR> Following on the success of the previous edition, the<I>Taste of Home Cookbook </I>has been revised by the editors after just two years! It is packed with tips, techniques and recipes to make your cooking experience a breeze. It has hundreds and hundreds of simply delicious family favorites to choose from! The 1,300+ fabulous recipes and variations with more than 1,400 full-color photos are all made from easy-to-find, everyday ingredients, all shared by trusted home cooks just like you. <BR><BR> Inside youÃâll find over 250 Lifestyle Recipes with icons that indicate four different ways of preparing a mealÃâguaranteed to fit everyoneÃâs daily schedule including <B>Classic Recipes</B> that use traditional preparation techniques for a from-scratch cooking experience; <B>Time-Saver Recipes</B> are perfect for hurried cooks who want to serve their families quick, delicious food with a minimum of effort; <B>Light Recipes</B> show you how to trim calories, fat and sodium, but still have flavorful, satisfying meals; and <B>Serves 2 Recipes</B> are scaled-down versions that are perfect for small households.<BR><BR> Best of all, with this book you can enjoy the goodness for which <I>Taste of Home </I>is trusted and lovedÃâyouÃâre sure to find a delicious dish for every occasion. | *$17.49 |
 | A16: Food + Wine
Brand: Ten Speed Press
At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration--the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates. | *$21.57 |
 | Keeping Bees And Making Honey
Brand: David & Charles
Bee keeping isn't just for the country dweller--bees can be kept in any situation from the simple balcony to the garden to acres of land. This comprehensive and attractive lifestyle guide to bee keeping takes readers from finding their bees to getting them home, housing them, collecting honey and using their produce. The book includes a detailed look at the history of bees and bee-keeping, and an extensive introduction to help readers to fully understand bees and keep them happy. | *$11.24 |
 | Arabesque: A Taste of Morocco, Turkey, and Lebanon
Brand: Knopf
In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic <i>A Book of Middle Eastern Food.</i> Now, in her enchanting new book, <i>Arabesque</i>, she revisits the three countries with the most exciting cuisines todayâMorocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishesâall of them made even more accessible and delicious for todayâs home cook.<br><br>From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored <i>tagine</i>s; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.<br><br>From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.<br><br>From Lebanon, a cuisine of great diversity: a wide variety of <i>mezze</i> (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as <i>kibbeh</i>, meatballs with pine nuts, and lamb shanks with yogurt.<br><br>Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens. | *$16.09 |
 | Great Chefs Cook Vegan
Brand: Gibbs Smith
Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more. <br> (20090723) | *$17.58 |
 | Developing the Leader Within You Workbook
Brand: Thomas Nelson
<P>In the<i> Developing the Leader Within You Workbook</i>, John Maxwell examines the differences between leadership styles, outlines specific ways each reader can apply principles for inspiring, motivating, and influencing others. These principles can be used in any organization to foster integrity and self-discipline and bring a positive change.</p> <P><I>Developing the Leader Within You Workbook</I> also allows readers to discover how to be effective in the highest calling of leadership by understanding the five characteristics that set leader managers apart from run-of-the-mill managers.</p> <P> In this companion to the bestseller, John Maxwell shows readers how to develop the vision, value, influence, and motivation required of successful leaders.</p> | *$5.99 |
 | What to Eat When You Get Diabetes: Easy and Appetizing Ways to Make Healthful Changes in Your Diet
Brand: Wiley
"Practical and on-target advice."âMarion J. Franz, M.S., R.D., C.D.E."Practical nutrition information with powerful health implications. . . . Carolyn Leontos takes readers by the hand and leads them step by step toward the goal of good blood glucose control."âPatti Geil, M.S., R.D., F.A.D.A., C.D.E. From the moment you or a loved one is diagnosed with diabetes, immediate changes must be incorporated into your diet because what you eatâand how you prepare what you eatâhas a great impact on the progression of the disease. What to Eat When You Get Diabetes begins from that very first moment of diagnosis, acquainting you with the types of foods and meal plans ideal for people with diabetes. But as Carolyn Leontos explains, you donât have to give up your favorite foods to controlâor preventâdiabetes. In this practical and reassuring resource, Leontos shows you that a diet for people with diabetes can be filled with satisfying, delicious dishes. Drawing on her extensive experience as a registered dietitian and certified diabetes educator, she combines satisfying menu suggestions, sample meal plans and recipes, and ideas on how to modify your favorite recipes with the personal stories of people living healthily with diabetes. She also addresses such confusing issues as weight loss, meal plans, calories, portion sizes, eating in restaurants, vitamins, and effectively balancing food and medication. You will discover: <UL> <LI>Why you donât have to give up your favorite foods <LI>The truth about saturated, polyunsaturated, and monounsaturated fatsâand trans fatty acids <LI>What constitutes a balanced meal <LI>What to order in restaurants <LI>Why fat is importantâand why you shouldnât eliminate it from your diet </UL> <P>What to Eat When You Get Diabetes takes the mystery out of good nutritionâand shows you how healthy eating can help you achieve lifelong wellness. | *$6.26 |
 | The New Basics Cookbook
Brand: Workman Press Part Number: 1341
In one spectacular volume, Julee Rosso and Sheila Lukins celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine, in all its abundant pleasure and variety. Over 30 chapters include 875 recipes, techniques, charts and tips, microwave miracles, and illustrations. "The basic kitchen handbook for the '90s."--Philadelphia Inquirer. Illustrations throughout. | *$11.76 |
 | Working the Plate: The Art of Food Presentation
Brand: Wiley
Feast your eyes.<br> <br> <br> Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself--a must for the kitchen shelf. | *$22.94 |
 | 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. | *$22.00 |
 | Chocolate from the Cake Mix Doctor
Brand: Workman Publishing Company
The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession. <P>It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book. | *$6.47 |
 | Great Wine Made Simple: Straight Talk from a Master Sommelier
Brand: Broadway
From âone of the wine worldâs most popular voicesâ (<i>USA</i> <i>Today</i>), a newly updated edition of her by-now classic introduction to wine, <i>GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier</i>, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much more.<b><br><br></b>First published in 2000, <i>Great Wine Made Simple</i> established Andrea Immer Robinson as Americaâs favorite wine writer. Avoiding the traditional and confusingly vague wine language of âbouquetâ and ânose,â and instead discussing wine in commonsense terms, the book launched Andreaâs career as a wine authority without pretense.<br><br>Now, thoroughly revised, <i>Great Wine Made Simple</i> lives up to its title by making selecting and enjoying wine truly simple. With Andrea Immer Robinson as your guide, you will never again have to fear pricey bottles that donât deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. Youâll be able to buy or order wine with confidence--and get just the wine you want--by learning how the âBig Sixâ basic styles (which comprise 80 percent of todayâs top selling wines) taste and how to read any wine label. Ten new flavor maps show what tastes you can expect from climates around the world.<br><br>Andrea Immer Robinson genuinely knows more about wine than most wine lovers could ever hope to learn. But she doesnât believe that you have to join a stuffy, exclusive wine-tasting set, or study a lot, to become a savvy wine buyer. Unlike other wine guides, <i>Great Wine Made Simple</i> makes it easy to master the ins and outs of choosing a wine that you and your guests will loveâon any budget.<br><br>In her down-to-earth style, Andrea guides you through follow-along-at-home wine tastings that are easy, fun, and affordable, and even suggests a milk tasting for understanding variations in wine-body style. Building on this foundation, she covers the rest of the wine landscape with her inimitable style, candor, and humor, from classic regions to new tastes, plus a bevy of practical issues like wine gear and proper storage. A refreshing blend of in-depth knowledge and accessibility, <i>Great Wine Made Simple</i> is a welcome resource for those who are intrigued by wine but donât know where to start. | *$14.31 |
 | The Best of Vegan Cooking
Brand: Nectar Bat Press
<p> The 84 extraordinary recipes, representing cuisines from around the planet, feature flavor-filled dishes both original and from the world s great chefs. You ll find cooking for every occasion, from easy, everyday meals to festive, elegant dining. The Best of Vegan Cooking is a cornucopia for all seasons soups . . . salads . . . pastas . . . vegetables and side dishes . . . breads and muffins . . . desserts . . . with special sections on delicious ice creams and sorbets and classic risottos. </p> <p>Beautifully illustrated with 17 fullcolor photographs! It s a perfect gift that will be treasured along with its predecessor, <i>Dining With Friends: The Art of North American Vegan Cuisine</i>.</p> | *$13.57 |
 | How to Open a Financially Successful Bakery : With a Companion CD-ROM
Brand: Atlantic Publishing Group Inc.
The small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it in your own small bakery! Learn the expert tips, tricks, and a vast gold mine of crucial how-to information you just can't find anywhere else. This is a perfect book for entrepreneurs, schools, colleges and technical training centers. This detailed text contains all the information you will ever need to needed to start, operate, and manage a highly profitable bakery. <P>While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion CD-ROM has the actual business plan you can use in MS Word TM), how to buy and sell a bakery, basic cost control systems, profitable product planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful food & beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. Never before has so much practical information about the bakery business been offered in one book. <P>This is an ideal guide new for comers to the business as well as experienced operators. In addition to basic operational practices this book will demonstrate show how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross merchandising, point of purchase materials, how to develop a product sampling program. | *$19.97 |
 | Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Origina
Brand: Perigee Trade
A lively, historically informed, and definitive guide to classic American cocktails. <P>Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. <P>Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. <P>This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it. | *$11.91 |
 | The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients
Brand: Rodale Books
<DIV><DIV>Farmerâs markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, <I>The Rodale Whole Foods Cookbook</I> is a comprehensive kitchen resource for contemporary cooks. <P></P>Based on the classic work, this exhaustively revised edition contains nearly 1,400 recipesâmore than one-third of them brand newâand updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Hereâs all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. Youâll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety. <P></P>Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more. <P></P>A trusted, timeless classic thoroughly updated for the way we cook today, <I>The Rodale Whole Foods Cookbook</I> is sure to become an indispensable resource for health-conscious cooks. <P></P></DIV></DIV> | *$18.40 |
 | The Wine Trials 2010: The World's Bestselling Guide to Inexpensive Wines, with the 150 Winning Wines Under $15 from the Latest Vintages (Fearless Critic)
Brand: Fearless Critic Media
Updated for 2010 and covering 50 percent more wines, it's the breakthrough wine guide that enamored the mediaâ¯"Devilishly delightful" (<i>Dallas Morning News</i>), "Everyday wine drinkers can rejoice" (<i>Newsweek</i>), rattled the snobsâ¯"Malicious duplicity!" (<i>Wine Spectator</i>) â¯and caught the attention of consumers looking to drink better wines for less. <br><br>Now the hardworking authors and editors, along with a double-blind panel of wine experts and consumers, blind-tasted wines under $15 that will be available to consumers in 2009 and 2010. <i>The Wine Trials 2010 </i>will reveal the 150 winners of this year's competitionâ¯the best wines on the market for under $15. <br><br><br> | *$7.94 |
 | Wheatgrass Nature's Finest Medicine: The Complete Guide to Using Grasses to Revitalize Your Health
Brand: Book Publishing Company (TN)
New, expanded, and improved, this worldwide best seller has everything you need to know about this wonder plant and its miracle cures. This is possibly the most up-to-date, nutrition filled, research packed book on wheatgrass in print. Learn how to grow wheatgrass and use it for maximum therapeutic benefit in a total health restoration program. Also included are testimonies by people who have been cured using wheatgrass and the history of wheatgrass going back to biblical times, | *$5.69 |
 | Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
Brand: Quarry Books
<DIV><p class="MsoPlainText" style="margin: 0in 0in 0pt">The word <I>gelato</i>, in Italian, simply means âice cream,â but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. </p> <p class="MsoPlainText" style="margin: 0in 0in 0pt"> </p> <p class="MsoNormal" style="margin: 0in 0in 0pt"><I>Making Artisan Gelato</i>, following on the heels of <I>Making Artisan Chocolates</i>, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmerâs market.</p> <p class="MsoNormal" style="margin: 0in 0in 0pt"> </p> <p class="MsoNormal" style="margin: 0in 0in 0pt">From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in <I>Making Artisan Gelato</i> ensure quality concoctions. Recipe flavors run the gamutânuts, spices, chocolate, fruit, herbs, and moreâwith novel flavor pairings that go beyond your standard-issue fare. </p></DIV> | *$15.24 |
 | New Junior Cookbook (Better Homes & Gardens Cooking)
Brand: Wiley
<ul> <li> <div>More than 65 all-new recipes are age-appropriate, kid-tested and kid-tasted.</div> <li> <div>Every recipe has a full-color fun illustration and recipe photo.</div> <li> <div>Recipes use short ingredient lists and easy step-by-step instructions.</div> <li> <div>Written and designed to appeal to 8- to 12-year-old children who are just beginning to cook on their own, as well as those who have some cooking experience.</div> <li> <div>Cooking Basics chapter covers all the things kids need to know, such as kitchen safety, menu-planning, basic nutrition information, and how to read food labels.</div> <li> <div>New illustrations and new features make this a must-have reference cookbook for kids and their parents to use together.</div> <li> <div>Simply delicious recipes that kids will have fun preparing and the whole family will enjoy eating.</div> <li> <div>Yummy recipes include: Farmhouse Breakfast Pizza, Sun-Up Sandwiches, Fast Fixinâ Fajitas, Mighty Melts, Ooey Gooey Fudge Sauce, Raining Berries Turnovers.</div> <li> <div>Includes recipes for special celebrations and diabetic exchanges.</div> </ul> | *$6.78 |
 | The Complete Keller: The French Laundry Cookbook & Bouchon
Brand: Artisan
From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever publishedânow packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.<br> <br> First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was <i>The French Laundry Cookbook</i>, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, âso that Iâd have a place to eat after cooking all night at the French Laundry,â and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this yearâs opening of the Bouchon Bakery in New York City, and last yearâs momentous Michelin guide that awarded Kellerâs Per Se the top honors, Keller is increasingly in the limelightâand his inventive, delicious food is increasingly in the consciousness of a national audience. <i>The Complete Keller</i> is the perfect gift for anyone who loves fine food. | *$62.99 |
 | Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Brand: Ten Speed Press
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers. | *$18.73 |
 | Betty Crocker Healthy Heart Cookbook (Betty Crocker Books)
Brand: Betty Crocker
Delicious everyday meals you can eat to your heart's content!<br> <br> Flavor-rich, family-friendly and heart-healthy--sound too good to be true? Not when you have Betty Crocker Healthy Heart Cookbook in your kitchen.<br> <br> Betty Crocker has teamed up with the Director of The Johns Hopkins Ciccarone Center for the Prevention of Heart Disease and a nutritionist from the Bell Institute of Health & Nutrition to help you and your family eat well and feel your best. Here's to your heart!<br> * Over 140 delectable recipes that are heart-healthy and easy to make, including Grilled Barbecued Beef and Bean Burgers, Gorgonzola Linguine with Toasted Walnuts, Oatmeal-Cranberry Muffins and Creme Caramel<br> * Real-life advice from people who have--or are working to prevent--heart disease and who share great ideas on heart-smart food shopping, prepping and serving<br> * Up-to-date information on heart disease, including risk factors, testing, prevention and treatment<br> * Seven-day menu plan with a week's worth of healthy meals and snacks<br> * Nutrition information with every recipe, plus Carbohydrate Exchanges and Carbohydrate Choices for stress-free meal planning<br> * Heart health resource guide and a glossary of heart-healthy terms<br> <br> <br> "An essential guide for making it fun and easy to stay heart-healthy--this book is a must-have."<br> --Rita F. Redberg, M.D.<br> Director, Women's Cardiovascular Services<br> University of California at San Francisco | *$8.83 |
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