Healthy Soul Food Cooking

$10.16

Soul food cooking doesnt have to be bad to taste good. Fabiola Demps Gaines and Roniece Weavers New Soul Food Cookbook for People with Diabetes, the first diabetes cookbook for and by African Americans, was a blockbuster with more than 75, 000 copies in print. With this new Small Steps Press edition of their book, Gaines and Weaver take those same principles of healthier soul food cooking to you. Healthy Soul Food Cooking shows you how to cut the fat, cholesterol, and salt in your favorite soul food recipes while still keeping the flavor you deserve. All the Cajun, creole, and down-home favorites are here--and now in healthier versions than ever before.

Moroccan Modern

$19.76

The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes. Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks.

101 Things to Do with a Tortilla

$6.96

101 Things to Do with a Tortilla takes this delicious and nutritious staple of so many countries and brings it into the mainstream with family-friendly recipes for breakfast, lunch, dinner, and more. Tortillas are a no-fail recipe ingredient, and Stephanie Ashcraft and Donna Kelly. show that tortillas aren't just for Mexican food anymore! 101 Things to Do with a Tortilla features recipes such as Smoked Salmon Triangles, Southwest Egg Rolls, Tomato Olive Quesadillas, Italian Roast Beef Wrap, Tortilla Snowflakes, Green Chili Tortilla Soup In A Hurry, Guacamole Black Bean Salad, Green Chili Eggs Benedict, Southwest Lasagna, Tex Mex Meatloaf, Vegetarian Taco Casserole, Banana Quesadillas, even desserts like Chocolate Raspberry Burritos and Upside-down Apple Pie. Yummy! This collection of distinctive and inventive recipes will help you look at tortillas in a whole new way!

300 Best Comfort Food Recipes

$13.96

The author reintroduces us to all the good memories from favorite childhood recipes and also introduces us to some new modern recipes that spell comfort today. All recipes share the same wining characteristics of being reliable, dependable, and delicious, and most importantly, they make you feel warm inside. Try Cheddar Broccoli Chowder, Shepherd's Pie, Baked Brie, Creamy Rice Pudding, Barbecue Ribs, and much more!

American Bistro

$9.98

Diane Rossen Worthington defines today's signature cuisine: rustic and sophisticated, earthy and eclectic, melding European traditions with homegrown innovation.

Flavours of Canada

$13.96

Anita Stewart takes readers on a full-flavored pan-Canadian culinary journey in this tantalizing winner of two Cuisine Canada Book Awards. Here are over 150 appetizing recipes that use local, seasonal ingredients and showcase the best of the countrys regional cooking. Exploring Canadas five major gastronomic regions, Stewart provides recipes and vignettes from each. Illustrated with 130 color photographs, The Flavours of Canada reveals the beauty of the land and the wealth of Canadas culinary heritage.

Chef Paul Prudhomme's Louisiana Kitchen

$20.00

Beard Award! Essential for the great traditional Cajun & Creole dishes that he made famous. Color photos. 351 pgs. Hard

Baja! Cooking on the Edge

$17.60

Baja California is sizzling! This sensational cookbook is the first to explore the culture and cuisine of one of the world's trendiest travel hot spots. Award-winning chef Deborah Schnedier invites readers to embark on a culinary adventure to Baja California, a region in Mexico stretching from the U.S. border to Cabo San Lucas at the peninsula's southern tip, featuring 2, 000 miles of ocean coastline, a huge wine-producing area, hundreds of specialty farms, and a unique food heritage - all waiting to be explored. Full of flavorful recipes and evocative stories and photographs, these pages will transport readers to Ensenada for fish tacos; to the Guadalupe Valley for its Fiesta de las Vendimias; to bustling Tijuana with its street food vendors and marketplaces; to Puerto Nuevo for lobster tacos, grilled corn, and mariachis; and to Cabo San Lucas for languorous days amid the balmy surf. Unlike traditional Mexican cookbooks, Baja! Cooking on the Edge highlights healthy seafood, poultry delight, and vegetable dishes. The 150 recipes range from delights such as Crispy Spicy Shrimp wit Honey, Habanero, and Lime to quick and simple dishes like Chipotle Grilled Chicken to a delicious assortment of street tacos and salsas, as well as tantalizing desserts like Chocolate Crepes with Dulce de Leche and exotic fruit sorbets.

Big Sur, Monterey Bay & Gold Coast Wine Country

$13.26

The Central Coast is internationally recognized as one of the natural treasures of the West, offering craggy cliffs, ancient redwoods, and endless beaches to explore. This book, written by fourth- and fifth-generation Californians, takes travelers to some of the most sought-after destinations, including shops, inns, restaurants, and wineries known only to the localsuntil now. With a down-to-earth appreciation for their own stomping grounds, the authors write as enthusiastic guides, eager to share what they know and love about the region. Rich in detail, covering everything from the autumnal monarch butterfly migration to opera festivals, the best honky-tonk blues joints to fine dining steeped in tradition and elegance, this book homes in on an eclectic selection of what makes this strip of coastline one of the most desired destinations in the world.

Spices, Rices & Other Vices

$5.98

This is a cookbook from Miami Beach: think mangos, islands, art deco, margaritas, and irresistible taste. Here, the three creators combine their experience, and love of Miami to create a fabulous, colorful, look at the food and culture.

Alan Wong's New Wave Luau

$36.00

Born in Japan and raised on Honolulu, Alan Wong is one of Hawaiis top chefs and a major influence in creating a unified and distinctive regional cuisine. Wong led the way in capturing the essential flavors and exceptional cultural diversity of his home, earning him a prestigious James Beard nomination for Best Regional Chef. In a unique triumph of East-West style, Alan Wong's New Wave Luau showcases Alans signature blend of Pacific-Rim styles. His genre-bending fare combines Western culinary techniques with the flavors of China, Japan, Hawaii, and beyondwith tantalizing and innovative results. With delicacies such as Lobster Won-Ton Ravioli in a Curry Potato Sauce and Kona Mocha Brulee, this volume delivers these incredible indulgences to the home cook.

The Book of Caribbean Cooking

$8.40

As varied and intense in taste as it is simple to cook, Caribbean cuisine is a fascinating mixture of styles from the many nationalities who have settled throughout the Islands over the centuries. From one-pot cooking to more elaborate meals, from meat and fish to vegetarian delights, the food is always colorful and full of flavor. Spiced with hot pepper sauces, fragrant marinades and firey spice rubs, these recipes are easy to prepare.

Douglas Rodriguez's Latin Flavors on the Grill

$17.46

Fire up the grill and get ready to mambo! Tired of the same ol marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over 20 Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. True to Rodriguezs reputation for inventive Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of the grill. Recipes range from seafood, meat, game, and poultry entrees to desserts and drinks (after all, tending the grill is so much more fun with a tropical drink in hand!).

Colonial Williamsburg Tavern Cookbook

$7.98

With this cookbook, readers can re-create a vital part of the Williamsburg experience in their own kitchens. Inspired by Williamsburg's Southern heritage and proximity to the Chesapeake and the Atlantic--but with ingredients and methods updated for contemporary cooks--the dishes include down-home favorites and shellfish as well as irresistible comfort foods such as rib and pork roasts. Among the highlights are Standing Rib Roast with Yorkshire Pudding and Shields Tavern Sweet Potato Pie.

Foxfire Book Of Appalachian Cookery

$15.16

Classic! Page & Wigginton. More than simply a cookbook, this combines unpretentious recipes with wit & wisdom of generations of southern Appalachian folk. 500+ recipes plus directions for homemade yeast, cooking with a wood stove, more. Archival photos.

Heartland Cooking: Crockery Favorites

$17.56

Down-home dishes stress flavor & substance, ease of prep. 100 recipes. Color photos. 144 pgs. Hard

The Rocky Mountain Cookbook

$12.98

Here is regional country cooking at its best in more than 200 hunger-satisfying recipes, plus 18 typical Rocky Mountain menus. here are breads, from the authentic sourdoughs to muffins and flapjacks; savory soups and stews; meat, game, and fish, from Rocky Mountain Oysters and Trout with Tarragon Cream to Spicy Pot Roast.

Cape Cod Wampanoag Cookbook

$10.46

Every recipe in this book has been tasted to perfection. Each story and blessing transports to an earlier and more basic lifetime and connects us all through food, the good earth and our own roots. The selection of recipes focuses on dishes that evoke happy memories of an earlier time when the entire family gathered to share good food and the day's events. Many of these recipes are often-requested favorites of customers from co-author Earl Mills's Cape Cod Restaurant, The Flume. Several additional recipes were selected from contributions from patrons and prominent New Englanders, such as Senators Edward M. Kennedy and John J. Kerry as well as former First Lady, Barbara Bush. Recipes include soups and chowders, breads, salads and dressings, pastries, meats, game, seafood, vegetables, pasta, sauces and desserts.

Spirit Of The Harvest

$32.00

This classic text on Native American cooking is available once again. Here, authentic recipes, glorious photographs, and an informative text present the distinctive cooking of North American Indians from coast to coast. Fifty full-color photographs featuring an array of historic Indian artifacts illustrate 150 native recipes that originated in points across the United States. From Smoked Salmon Soup to Navajo Peach Crisp and Wild Rice and Venison Stuffed Pumpkin (featured on the book's cover) these traditional dishes incorporate many ingredients hailed today for their healthfulness and flavor.

Book of <i>New</i> New England Cookery

$19.96

Two noted experts bring a light, contemporary touch to the great traditions of New England cookery. The long-awaited paperback edition of the highly acclaimed book on the foods of New England, published in 1987 by legendary cookbook editor, Judith Jones, and her late husband, Evan Jones, is finally here. The Book of New New England Cookery is not only the most complete book written about the food and recipes of these six northeastern stateswith three times the recipes of its leading competitorsbut is also the first to include recipes of the many non-Yankee cuisines that have so enlivened and expanded the traditional repertoire. Not merely a great regional cookbook, it is also one of the best general volumes any cook can possess. Judith and Evan Jones bring the spirit of contemporary New England cooking to life in this wonderful cookbook filled with great recipes, anecdotes, and pieces of history. On one hand it is sophisticated, on the other its like a collection of family recipesvery New England indeed. Their love for the simple yet diverse foods of our region, evident on every page, makes this book as much fun to read as it is to cook from. Jasper White, Chef/Partner of the Summer Shack and author of Jasper Whites Cooking From New England

Cape Cod Table

$12.98

Who better than best-selling author Lora Brody to introduce us to the memorable recipes of her beloved Cape Cod? As famed for its culinary traditions as its natural beauty, the Cape is a cornucopia of delicious ingredients. In these pages, the catch-of-the-day is transformed into kabobs of grilled scallops and creamy bowls of Fish Chowder, and the fruits of the land into bright berry tarts and muffins. From the quintessential clambake to Beach Plum Jam--each of the 100 recipes celebrate this unforgettably beautiful peninsula. Gorgeous photographs paint a vibrant picture of the villages, the people, and--best of all--the food, which, thanks to the bounty of most markets these days, can be enjoyed just about anywhere. The Cape Cod Table may be the next best thing to a vacation on the Cape.

Adirondack Cuisine

$17.46

Offers an inspired collection of over 200 recipes celebrating the elegant homegrown cuisine, locally produced foods, and seasonal harvests of this magnificent New York region. Drawing on the edible bounty of this verdant region, this book presents a cuisine that is both rustic and refined. Chef Armand offers sumptuous yet easy-to-follow recipes for each course and season. Fruits from hillside orchards, vegetables grown in fertile valleys, maple syrup, wild honey, forest mushrooms, artisan cheeses, and fish and game from the Adirondack Park create the regional cornucopia featured here. A superior quality paperback with a lay-flat binding.

Arthur Avenue Cookbook

$22.01

In this beautiful book, food and lifestyle expert Ann Volkwein takes the reader on a tour of Arthur Avenue, in the heart of the Bronx's most celebrated Italian-American community. While Manhattan's Little Italy has become a popular tourist destination, Arthur Avenue has remained virtually unchanged since the first Italian immigrants arrived there over a hundred years ago. Today, Arthur Avenue is one of New York's most cherished ethnic neighborhoods, with culinary and cultural delights waiting to be discovered. In this charming book, the residents of this vibrant community share the magic that has kept their families there for decades. Filled with dozens of black and white and color photos, this cookbook includes old-world Italian recipes from the mouths of local residents and their world-famous restaurants.

Helen Brown's West Coast Cookbook

$12.98

Originally published in 1952, this collection of more than 400 recipes exemplifies the culinary traditions created by the early settlers who traveled from the East coast, China, Mexico, and Europe to carve out new lives in an exciting new frontier.

Amish Cook, The

$19.56

Ten years ago, aspiring newspaper editor Kevin Williams convinced Elizabeth Coblentz, an Old Order Amish wife and mother, to write a weekly cooking column called The Amish Cook. Each week Elizabeth shares a family recipe and discusses daily life on her Indiana farm, spent with husband, Ben, and their eight children and 32 grandchildren. This full-color volume is based on Elizabeth's columns, compiling more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, this is a poignant and authentic look at a disappearing way of life.

Route 66 Cookbook

$7.98

From Chicago to L.A., here are the stories, memorabilia & favorite recipes from best-loved home-town diners, hotel dining rooms, quaint cafes & upscale restaurants all along the Mother Road.

Black Family Reunion Cookbook

$9.60

Nat'l Council of Negro Women. 250+ wonderful recipes & warm food memories from reunion celebrations & home & celebrity kitchens.

Bobby Flay's Bold American Food

$12.98

Child Award! Jazzy, southwest-inspired food from New York's Mesa Grill blends fiery seasonings and tantalizing combinations of ingredients for grilling magic. More than 200 revolutionary recipes.

New Frontiers in Western Cooking

$9.98

This is gourmet fare with a western flairsome sophisticated, some simple, all perfect for those wanting to experience the incredible combinations of flavors of the American West. Chef and food writer Greg Patent presents more than 125 recipes, from Sourdough Sage Biscuits to Stir-Fry Pheasant with Ginger and orange. Recipes flow from the waters of the Pacific Northwest and the highest altitudes of the Rocky Mountains using ingredients available throughout this vast as varied region.

Airtight Woodstove Ckbk

$4.98

DARLING

The Best Of Amish Cooking

$11.16

Recipes adapted from the kitchens and pantries of Amish cooks. Presented in their historical setting. Delicious savory recipes.

Bruschetta, Crostini, And Other Italian Snacks

$9.06

Bruschetta, Crostini, and Other Italian Snacks make perfect antipasti or appetizers before an Italian meal. They can also be served as party food, a light lunch with salad, or a casual supper when you come home late. Maxine Clark provides delicious ideas from her extensive knowledge of Italian cuisine to instruct on toppings for bruschetta and crostini, such as Garlic Mushrooms with Gremolata, Roasted Artichokes and Pine Nuts, and Smoked Salmon and Lemon Pepper Cream. Photography by Gus Filgate focuses on the abundance and flavor of this rustic cuisine. Everyone loves Italian food, and Bruschetta is a wonderfully easy way to cook and eat.

The Dutch Oven Cookbook

$13.56

Todays busy lifestyles make it impractical to plan the kind of multicourse feasts one might wish. An easy and exciting solution is the venerable dutch oven pot. In this follow-up to their successful The Cast Iron Skillet Cookbook, Sharon Kramis and Julie Kramis Hearne show off the many virtues of this kitchen essential. The dutch oven excels at everything from simmering to baking, working equally well on the stovetop and in the oven. The book begins with an informative history of the pot, along with a discussion of various cooking methods. From there it moves into such mouthwatering dishes as Slow Cooked Pork with Smoky Barbeque Sauce and Slaw, Smothered Chicken with Sauteed Morels, Fresh Vegetable Estouffade, Northwest Bouillabaisse, and Ms. Kates Spoon Bread. Whether using a well-used and blackened garage-sale find, or the latest celery-green item from La Creuset, contemporary chefs can satisfy the most exacting palates with this entertaining cookbook.

Alton Brown's Gear for Your Kitchen

$19.25

2004 James Beard Award Nominee for Tools & Techniques 2004 IACP Award Nominee for Food Reference/Technical Category Dedicated viewers of Alton Brown's acclaimed Food Network show Good Eats know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker. Brown isn't interested in novelty, he's just devoted to using the best-and simplest-tool for the job. Alton Brown's Gear For Your Kitchen offers honest, practical advice on what's needed and what isn't, what works and what doesn't. His advice: You only need three knives, but they are a lifetime investment. And don't bother with that famous countertop grill-it doesn't get hot enough to properly sear. In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Along the way he delves deep into kitchen science and appliance history and legend. Included are 25 brand-new recipes that employ featured gear. Alton Brown's Gear For Your Kitchen is essential for all of his fans-and anyone who wants a good guide to great kitchen gear.

Bread Machine Basics

$10.36

The enticing aroma and delicious taste of freshly baked breads and cakes is irresistible and a bread machine can make baking easier than ever before. This comprehensive guide is a complete introduction to bread machines and their different features, as well as a fabulous recipe book, with over fifty classic breads and yeast cakes adapted for use in a bread machine. Try Banana and Pecan Teabread or Farmhouse Loaf for a teatime treat.

Cast Iron Cooking For Dummies

$13.99

A fun and easy guide that demystifies cast iron cooking--complete with over 100 recipes. Cast iron skillets and Dutch ovens cant be beat when it comes to dishes such as fried chicken, corn bread, fajitas, and chili. But many home cooks are intimidated by cast iron cookware, which needs to be seasoned before use and requires special cleaning. This book, written with the cooperation of Lodge Manufacturing, Americas sole manufacturer of cast iron cookware, reveals how simple it really is to get started with cast iron cookingand how the results are simply irresistible. More than 100 recipesfor blackened fish, biscuits, chowders, and much moreshow how to serve up a soul-satisfying banquet of comfort foods, from Southern dishes, Cajun specialties, and Tex-Mex favorites to easy-to-prepare one-dish meals. For any home chef who wants to reconnect with the roots of American home cooking, this cookbook is a must.

Best Of Clay Pot Cooking

$11.96

Best Seller! Jacobi. Little gem features great taste (often virtually fat-free) in 40 imaginative recipes for ancient cooking method. Color photos. 96 pgs. Hard

The Convection Oven Bible

$15.60

225 delectable recipes designed for the convection oven. Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they work differently from standard ovens, preparing favorite recipes can prove challenging. All the recipes in The Convection Oven Bible are specifically developed for today's convection ovens. Some 125 brand new recipes are added to those from The Best Convection Oven Cookbook to create a wide array of tantalizing recipes, including: Pesto stuffed roast chicken Sirloin steak Provencal Macadamia-crusted salmon with pineapple tartar sauce Roasted beef tenderloin with peppercorn sauce Fall-off-the-bone ribs Cranberry croissant bread pudding B and B maple French toast Speedy polenta gratin Almost hot cross buns Amaretto jelly roll Overnight meringues with chocolate.

America's Best Slow Cooker

$15.16

In the last five years, slow cookers have enjoyed a huge increase in popularity. By simmering food at a constant low temperature, slow cookers create food that enjoys a flavor and texture not normally found in stovetop or oven cooking. Ingredients need only be prepared in advance, then tossed into a slow cooker and the results are an easily prepared but satisfying meal. Over 125 newly developed and tested recipes include Beef Goulash Soup, Comfy Maple Baked Beans, Hot Crab, Artichoke and Jalapeno Dip, Pork Roast with Peach Chutney and Chocolate Chip Peanut Butter Cake.

Art Of Food Processor

$13.56

Provides today's cooks with all the information you need to create stuning dishes with a food processor.

Best Freezer Cookbook

$13.26

The invention of freezer equipment in the late 19th century and later the development of home freezers in the 1930s began a revolution in preserving and home economics. Homemakers could save fresh food in a more wholesome way than canning and preserving. Three million freezers are sold in households across North America each ear. Gardening has become our number one hobby and what better way to store the bounties of a summer harvest than by freezing. Imagine the enjoyment of eating a strawberry picked on a sunny June day in January. Here are freezing techniques for fruits, vegetables, meats, poultry, fish and seafood. There is also topical and useful information about monthly meal planning and event and holiday entertaining. One hundred recipes create meals that are delicious and timesaving. The freezer facts and techniques combined with great recipes and monthly meal planning will make this the perfect book for both the novice and experienced freezer user.

Frequent Fryers Cookbook

$15.96

America, prepare for the ultimate taste treat! throw aside those boring diet books and join the craze that's hotter than a vat of boiling oil: deep-frying! Rick Browne, host of the PBS Series Barbecue America, will acquaint you with the marvels of cooking in a deep fryer or Dutch Oven. By sealing in flavor and texture and sealing out extra fat, the high cooking temperature results in incredibly succulent meats, crunchy vegetables, and sinfully satisfying breads and desserts. With Browne's extensive tips, deep-frying has never been safer or easier. Rick Browne sweeps you up in a culinary whirlwind of fried-and-true favorites for every stage of your meal, including: Fryed Onion Blossoms Baja-style Fish Bites Buttermilk Fried Chickens Pitchfork steaks The Real Fried Green Tomatoes Grand Marnier Beignets Maudie Fricket's Fried Cheesecake Deep-fried Turkey, with tips for the world's best results

Ultimate Turkey Fryer Cookbook

$11.96

Reece Williams shares his finest down-home recipes for preparing the most succulent meats, poultry, seafood and side dishes-all using a turkey fryer Delicious recipes that offer consumers a variety of options for using the hottest new outdoor appliance An index and where to buy products list efficiently directs cooks to recipes and resources Important safety information helps consumers use turkey fryers with confidence

Cooking on the Indoor Grill

$6.26

Indoor grills are the hottest selling kitchen appliance. Use yours to full advantage with this new cookbook from Catherine Fulde. Full of mouthwatering recipes and tips, tested on the George Foreman and other popular indoor grills, Cooking on the Indoor Grill has all the information you need to be a success with your indoor grill. Recipes include meat, seafood, and vegetable, as well as marinades, rubs and dipping sauces.

Best Ice Cream Maker Cookbook

$11.86

36 flavors of ice cream plus add-ins, toppings, sauces. Includes recipes for yogurt, sorbet, and ice-cream cakes.

Juice Lady's Guide to Juicing for Health

$11.16

The Juice Lady's Guide to Juicing for Health will show you how to get maximum potential for healing when you incorporate freshly made juices into your diet, whether to maintain good health or as a healing plan for recovery. The juice of fresh fruits and vegetables is the richest food source of vitamins, minerals, enzymes, and other valuable nutrients. The typical person can't eat enough raw fruits and vegetables in a day to nourish the body properly. You would have to eat five pounds of carrots a day to satisfy nutrient requirements. Instead, you can reach for a delicious, nutrient-rich glass of juice. This resource guide to the healthy benefits of juicing begins with a section all about juice. Part Two describes juicing recipes and dietary tips, according to health condition. It provides juicing remedies, backed by scientific data and intensive research, to treat everything from allergies to water retention. Cherie Calbom, popularly known as The Juice Lady, is a certified nutritionist and member of the American Nutritionists Association and the Society for Nutrition Education. She is the co-author of Juicing for Life.

Simply Scrumptious Microwaving

$9.95

WILKINS & ROBINSON

Mixer Bible

$13.56

The essential companion guide for any stand mixer. A stand mixer is an indispensable tool in the kitchen. Its attachments and accessories make a stand mixer the quintessential food preparation machine--or everything from grinding meat to making pasta to kneading dough. The Mixer Bible has 300 recipes designed for the stand mixer and its attachments. These outstanding recipes range from appetizers to homemade sausages to divine baked desserts and treats. Here's a sampling: Appetizers: Mediterranean Tart with Goat Cheese and Roasted Vegetables, Cheese Straws, Hot Spinach Dip Soups: Sweet Potato Soup, Coconut and Ginger Soup, Old Fashioned Chicken and Noodle Soup Main Dishes: Turkey Pot Pie with an Herbed Crust, Herbed Cheese Ravioli, Scallops with Asian Noodle Salad Sides: Scalloped Potatoes with Caramelized Onions, Zucchini Pancakes, Butternut Squash Casserole Sausage: Country Pork Sausage, Chicken and Apple Sausage, Chinese Pork Sausage with Five-Spice Powder Pasta: Lemon and Black Pepper Pasta, Pumpkin Pasta, Gluten-Free Pasta Breads: Cinnamon Rolls, Walnut Potica, Chocolate Chip Macadamia Bread Cookies: Best-Ever Chocolate Chip Cookies, Deluxe Lemon Bars, Pumpkin Spice Cookies Desserts: Decadent Chocolate Mousse, Pear Frangipane Tart, Lemon Blueberry Trifle Ice Creams: Peach Sorbet, French Vanilla Ice Cream, Coconut Ice Cream Sauces, Condiments and Extras: Cinnamon Applesauce, Tomatillo Salsa, Whipped Horseradish Cream The Mixer Bible will become a standard cookbook reference for home cooks.

Pressure Cooker Cookbook, Revised

$12.56

Now with more than 250 recipes-for all types of cookers! This greatly expanded and revised edition of The Pressure Cooker Cookbook confirms the versatility and ease of using modern pressure cookers to prepare quick, healthy, and flavorful dishes. From appetizers, soups and cooked salads to stews, roasts, side dishes, and desserts, Toula Patsalis offers more than 250 easy-to-prepare recipes for today's on-the-go lifestyle.

The Ultimate Rice Cooker Cook

$12.21

Throughout Asia, rice cookers are indispensable. Now, The Ultimate Rice Cooker Cookbook unlocks the rice cooker's potential for the American kitchen. Starting with an explanation of how a rice cooker works and important tips on cooking with one, it proceeds to easy-to-follow charts on how to prepare basic rice, grains, and dried beans. Then it moves on to making a perfect pot of rice, whether it's American long-grain white or Bhutanese red. Once the basics are mastered, there are rice-centered meals such as Butternut Squash Risotto, Fruited Pilaf, and Indonesian Rice Bowl. Next The Ultimate Rice Cooker Cookbook explains how to use the rice cooker to prepare all manner of grain and bean dishes, from Breakfast Barley to Gorgonzola Polenta to Turkey Chili with Baby White Beans. Last, but certainly not least, the book reveals the secrets to making delicious puddings and fruit desserts, preparing and steaming fish, vegetables, tamales, dolmas, dim sum, and more, all made in the rice cooker from start to finish.

Ultimate Rotisserie Cookbook

$20.96

Cooking food on a spinning spit dates all the way back to the discovery of fire. Nowadays, a small rotisserie oven on the kitchen counter will conveniently transform a chicken into a gloriously crispy, moist, and delicious family dinner in an hour (while you are busy doing other things). But once you've rotisseried a couple of chickens, where do you go from there? Well, how about Boursin-Stuffed Chicken Breasts, Moroccan-Style Leg of Lamb, Southwestern Pork Kabobs, Roasted Salmon with Mustard-Chive Butter, Pesto-Marinated Eggplant, or even Ginger-Roasted Pears with Brandy Sauce? The Ultimate Rotisserie Cookbook is the be-all and end-all book for the rotisserie oven, with 300 recipes for every possible way to use the machine, including what you'd expect and lots of surprises, plus a slew of sauces, rubs, marinades, and side dishes. Diane Phillips is the author of eight cookbooks, including The Soup Mix Gourmet and The Perfect Mix. She teaches her easy, elegant, do-ahead approach at cooking schools all over the country, has been a spokesperson for Pepperidge Farm and Le Creuset, and has appeared numerous times on television. Phillips lives in San Diego, California.

Steaming: The Essential Kitchen Series

$13.26

Steaming is easy--all you need is a pot of water. The step-by-step instructions show you how to use a variety of steaming equipment, even how to create your own steamer. Make mouth-watering appetizers, crisp and flavorful vegetables, wonderful meals with chicken, beef, pork, and seafood, even fabulous desserts.

Gourmet Toaster Oven, <NULL>

$13.26

Toaster ovens aren't just for browining your bagel or warming up frozen pizza anymore. Lynn Alley, author of The Gourmet Slow Cooker, is earning a name for herself by finding unconventional and imaginative ways to prepare gourmet meals at home. In The Gourmet Toaster Oven, she reveals why toaster ovens are ideal for creating simple yet sophisticated meals: they take up less space, use less energy, preheat quickly, and are cheaper than convection ovens. They also let you cook small meals more efficiently and provide additional oven space for side dishes when cooking a large meal. In this beautifully photographed book, Alley offers 50 breakfast, lunch, appetizer, dinner, and goodie recipes designed to serve two, promising incredible meals hot out out of your (toaster) oven.

Ken Hom’s Top 100 Stir Fry Recipes

$13.96

In this stylishly produced new book, Ken Hom brings us 100 healthy, delicious, easy-to-prepare dishes sure to appeal to every palate. With 20 brand new recipes as well as 80 favorites, this revered cook covers not only Asian stir fries but non-Asian dishes as well, like stir-fry spaghetti carbonara. Ken Homs Top 100 Stir Fry Recipes is arranged by chapters that include Chicken, Fish and Seafood, Beef, Pork, and Vegetarian, and there are also helpful sections on techniques for preparation and cooking as well as recommendations for oils and sauces. As one of the worlds top authorities on wok-cooking, Ken Hom shows that the speed, versatility, and convenience of stir-frying never compromise flavor.

Authentic Recipes From Vietnam

$9.06

With emphasis on fresh ingredients and light seasonings, Authentic Recipes from Vietnam is ideal for the health-conscious cook.

Complete Asian Cookbook

$20.96

New in paper. An incomparable work reissued on the 25th anniversary of its first publication! Serious cooks know the real thing when they see it, and Charmaine Solomon's Complete Asian Cookbook is it. Having garnered a legion of fans and rave reviews, this cookbook classic has served as a staple in kitchens around the world for 25 years. With an unmatched grasp of all the major culinary traditions of Asia, she presents recipes from Bangladesh, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos. Malaysia, Pakistan, the Philippines, Singapore, Sri Lanka, Thailand, and Vietnam. Dishes range from Burmese Twelve Variety Soup to Sri Lankan Mas Paan (meat buns). Recipes are presented with uncommon clarity, and ingredients are explained and discussed in terms if availability, quantity, suitable substitutions, and storage. A vigorous, masterful work from a remarkable author, this is the ultimate kitchen resource.

Sun Moon Gde Eating Thru Life

$24.00

MESSERLI

High-Performance Nutrition

$13.56

Cutting-edge info for improved energy, endurance, fat loss, muscle tone, more 30-day menu plan. 292 pgs. Paper

Advanced Australian Fare

$13.96

An introduction to the amazing development of Australian cooking. Explored in this book are how and why Australian cooking and restaurants flourished in the second half of the 20th century to become world renowned. This warm, human story is told through the eyes, ears, and palates of the cooks who have put Australian cooking on the map. Written by one of Australia's most controversial food critics, it includes discussions of the multitude of cooking styles and national traditions that both influence and emerge from Australian cooking, including French, Italian, Thai, and Japanese.

300 Teatime Treats, Cakes, Sweets and Desserts

$18.88

Here is an utterly irresistible collection of over 300 mouth-watering teatime treats, cakes, bakes and desserts: traditional iced sponges, tempting tarts and pastries, luscious fruit-filled creations, refreshing iced delights, delicious guilt-free sweets, wickedly indulgent puddings and divine chocolate treats. Within these pages there is a cake, bake, bun or pudding for every season and for every occasion, from puddings for relaxed mid-week suppers or formal dinner party desserts, and from winter fireside bakes to sweet treats for al fresco summer evenings. You will find simple but sophisticated recipes for afternoon tea, colourful and lively ideas for a children's birthday tea, and delicously moreish suggestions for family get-togethers. Enjoy scrumptious Honey Spice Cake or Frosted Chocolate Fudge Cake; irresistible cookies like Cherry Munchies, Coffee Sponge Drops and Mini Florentines; pies and tarts such as French Apple Tart and Chocolate Pine Nut Tart; and a whole array of decorative novelty cakes for children's birthdays and special themed celebrations. A full practical introduction describes all the essential skills and techniques you need, such as pastry-making, bread yeast preparations, and tips for successful baking and decorating. Over 900 helpful step-by step photographs and clear instructions ensure the recipes are foolproof and easy to follow, and every recipe includes a nutritional breakdown. There is even a special low-fat section offering fabulous teatime sensations for the health-concious cook. Everyone enjoys home-baked cakes and home-made desserts - and with this ultimate compendium you will never be short of culinary inspiration.

500 Cakes and Bakes

$19.78

From Chelsea buns and chocolate drops to treacle tart and coffee cake, this stunning and comprehensive collection of mouth-watering recipes is guaranteed to inspire every cook. Covering all the traditional teatime favourites such as ginger biscuits, fruit cake and blueberry muffins to more special-occasion treats such as light-as-air meringues, black forest gateau and chocolate chiffon pie, this compilation of 500 recipes is a must for every home baker. A clear and concise introduction outlines the principles behind successful baking, including the importance of accuracy, preheating the oven, advance preparation, careful timing and how to line tins, to guide both novice and experienced cook to the best possible results. Choosing is made easy with the cakes and bakes grouped into chapters by type or occasion. Children and adults alike will love the range of divine delicacies, from simple lunchbox snacks such as oaty coconut biscuits, fruity tea bread or carrot buns to party or weekend treats such as festive apple pie, caramel meringues or chocolate cheesecake. Also included are invaluable cook's tips and suggested variations to encourage experimentation and to enable the reader to adapt recipes to suit their tastes and to improve their baking techniques. Ideas for decorating cakes and cookies, as well as storage advice and serving suggestions are also provided. For those on a diet there is a section on low fat baking, covering delicious adaptations for healthy bars, buns, pastries, cakes and teabreads. Every delicious recipe is accompanied by a beautiful colour photograph to both inspire and guide, and the simple step-by-step instructions ensure perfect results every time.

Backyard Grilling

$13.96

Over 200 family-pleasing recipes, plus a complete grilling guide.

Cooking Aboard Your RV, Second Edition

$10.46

Written for long-term live-aboard RVers and casual weekenders, Cooking Aboard Your RV addresses the unique problems faced by RV cooks--limited water, insufficient counter space, and little room for the extra appliances of todays kitchens. This new edition is fully updated with: Instructions for using a combination convection-microwave oven Hundreds of recipes for every palate and dietary preference, adapted to the confines of the small RV galley Ingenious tips on making the most of limited counter and storage space Helpful illustrations

Outdoor Dutch Oven Cookbook

$13.56

After 20 years of feeding river runners from all over the world, Mills knows what hungry ourdoorspeople like to eat. In this cookbook, she uses a traditional cooking tool to create a new dimension of contemporary, innovative recipes for everything from salads to desserts.

Picinics & Tailgate Parties

$8.95

RODGERS

Still Smokin'

$11.16

Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit barbecue and natural wood smoked foods. This comprehensive volume, featuring 180 recipes, offers such classic Q dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake, Charred Vegetable Gratin, and many other innovative recipes. With temperature charts, a guide to flavorful woods, and useful tips for effective food smoking, this is an essential book for any aficionado of live-fire cooking.

Al Roker's Big Bad Book Of Barbecue

$19.56

If a man's home is his castle, then his backyard is his kingdom. In this book, Today weatherman Al Roker opens the gate to his kingdom and reveals his expertise and passion for grilling and barbecue. Full of Al's own tips and reminiscences, this is more than a humorous peek into the Rokers' backyard (where there are 3 grills), it's a lavish cookbook, too. With 32 pages of color photographs and 100 expertly written recipes, this book will satisfy any enthusiast. Al covers all the basics with recipes for steak, chicken, fish, pork, burgers, sauces and ribs, vegetables, side dishes, and desserts. He also hits the latest trends low carb/high protein diets and healthy eating with plenty of fruits and vegetables. He confronts timeless debates--dry versus wet coleslaw--discusses other necessities of the barbecue lifestyle--dips, drinks--and reveals his secret sources for ingredients, equipment, and accessories.

Brewmaster's Bible

$16.00

Revised! Snyder. Gold standard for home brewers offers extensive, COMPLETE info plus mind-boggling array of international recipes. Charts. 374 pgs. Originally titled Brewmaster's Recipe Manual. Paper

All About Wine Cellars

$6.96

As more people come to appreciate the wisdom of buying wine by the case, they're contemplating the installation of a home wine cellar to store and protect their vinous investments, whether they live in a one-bedroom apartment or a house with room to spare. This concise, helpful book by respected New York Times wine writer Howard G. Goldberg offers basic guidance on planning, organizing, and maintaining a wine collection, with tips on how to choose the right storage system, create the proper climatic environment, and keep track of what's there and when it's ready to drink. Goldberg also presents a fascinating history of wine collecting, with wonderfully entertaining stories of some famous cellars.

Renaissance Guide to Wine and Food Pairing

$13.26

There's a lot more to wine and food pairing than memorizing a few simple rules. The true connoisseur knows the subtleties...and in this book, a wine expert shares his secrets. What wines accompany which foods--and how to choose Essays, advice, and comments from award-winning chefs Covers each course--from entree to dessert, from simple meals to exotic favorites Interviews with famous wine connoisseurs on understanding and appreciating wines Information on wine-making and maps of the world's major wine regions Resource guide to finding the best wine-specialty shops Glossary of wine/food terms and advice on how to read wine lists A primer on the complete history of wine Making sense of labels, vintage years, and best regions

Winemaking: Recipes, Equipment,

$16.80

Can fine wine be made at home? Of courseand with little or no experience and minimal expense. Stanley and Dorothy Anderson draw on their expertise to show that good winemaking is no longer the province of a select few but can be enjoyed by anyone who loves wine and wishes to bring his or her own style to the beverages served with meals or on special occasions.

Wines From A Small Garden

$19.96

From planting to bottling, unique guide to growing your own vines for making wines, juices & vinegars. Color photos. 128 pgs. Hard

2007 Windows on the World Complete Wine Course

$15.71

The Windows on the World Complete Wine Course is simply the bestselling wine book in the United States--its a classic. And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and how it deepens our enjoyment of wine. Written in a question-and-answer format, the section is coauthored with Wendy Dubit, an expert on the subject. Plus, this unequalled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the 20th anniversary edition. Wine lovers will still thrill to Zraly's inimitable, irreverent style. As always, he answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.

Artisan Baking, <NULL>

$15.60

Paperback edition of the classic Artisan Baking Across America! It's a crunch and aroma you can savor in your mind before you even take a bite; that perfect crust and that perfect crumb you can get only in bread baked with craft and care. Artisan Baking puts that bread within reach of every home baker; even the beginnier now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country's finest bakers as they share their abundant expertise. First published five years ago to glowing praise and awards, Artisan Baking is a rare combination of clear writing, meticulous recipes, and abundant expertise (Fine Cooking) and the cookbook that those who live on for and on bread have been waiting for (The New Yorker). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable papaerback format with a new, easier-to-handle trim size.

Baking at Home with The Culinary Institute of America

$26.39

2005 IACP Award Finalist - Compilations Category A complete, illustrated volume of lessons and recipes for the home baker The Culinary Institute of America is the place where many of todays leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the books 200 recipesall specially created by the CIAare delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens. The nations most influential training school for professional cooks. Time The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having changed the way Americans eat by the James Beard Foundation, the CIA has trained tens of thousands of culinary professionals. It is home to one of the countrys first baking and pastry degree programs, offering aspiring pastry professionals unparalleled training under the supervision of a world-class staff of bakers and pastry chefs.

Classic Sourdoughs : A Home Bakers Handbook

$13.96

Bread lovers and baking enthusiasts who covet the mouthwatering aroma and tantalizing taste of the most esteemed of breads, sourdough, will delight in Classic Sourdoughs, an updated version of our essential bakers companion, World Sourdoughs from Antiquity. Author and sourdough aficionado Ed Wood describes the basics of preparing a sourdough culture, and then moves on to building, shaping, and baking these storied loaves from the ground up. En route, Wood mixes hard science with a profound respect for baking traditions, emphasizing the importance of ingredient selection and paying homage to the baking techniques practiced by the ancient Egyptians. Baking, history, chemistry, cultural anthropologythis is truly a sourdough magnum opus, an engaging, authoritative volume that, most importantly, will show you how to prepare these scrumptious breads in your own kitchen.

Breakfast and Brunches : Culinary Institute of America

$24.50

The world's premier college has selected and tested more than 175 recipes from its kitchens to help home cooks prepare satisfying, nutritious, and wholesome selections for breakfast and brunch. Breakfast is the most important meal of the day. Yet, for many people breakfast consists of a cup of coffee and a donut on the way out the door. The CIA's Breakfasts and Brunches shows you how to prepare everything from classic favorites such as Buttermilk Pancakes, Banana Bread, and Biscuits with Sausage Gravy, to sumptuous brunch fare like Smoked Cheddar and Thyme Muffins or Grilled Quail with Avocado, Tomato, and Corn Salad. Chapters on sweet and savory breads and pastries, egg dishes, grains and legumes, even breakfast drinks, help you handle any meal situation from family breakfasts on a weekday morning to the most elaborate Sunday brunch.

Art of the Inner Meal: Eating as a Spiritual Path

$16.00

Food can unlock the door to our most personal, treasured memories. Art of the Inner Meal celebrates the sacred side of eating by exploring food's role in different religious traditions. Hindu concepts of food enhance our awareness and break bad habits. The Buddhist approach liberates consciousness with eating in moderation, with compassion and loving kindness. Jewish tradition focuses on making each meal holy and wholesome. The Christian concept enhances community and communion. And Islam's blend of peace and faith create a recipe for the inner meal. Altman covers the joys of giving and receiving, the art of fasting, why the wisdom traditions recommend some foods and forbid others, and how a new relationship with food can reconnect us with nature and earth. This new and simple spiritual practice can free us from unhealthy food habits and addictions and will produce serenity of soul.

Galatoire's Cookbook

$21.00

Winner of the James Beard Foundations Award for Outstanding Restaurant of 2005. Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, youll find New Orleans favorite restaurant. A century after opening its doors, Galatoires has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting. Galatoires Cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurants unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoires reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish. All of the traditional Galatoires favorites are here for the home cook to re-create, from tangy Shrimp Remoulade to classic Creole Seafood Gumbo. And theres a recipe for every occasion--whether youre looking for an indulgent brunch such as Crab Sardou, a hearty showstopper like Venison Fillet with Juniper Berry Demi-Glace, or an easy, delicious weeknight dinner of fresh fish drizzled with lemony Hollandaise sauce. Brandy Milk Punch and Champagne Cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread Pudding with Banana Sauce or Chocolate Pecan Pie--if they can find room after the meal! This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls. Galatoires Cookbook is the ultimate celebration of one of New Orleans most beloved restaurants.

Cakes and Cake Decorating

$23.99

This excellent book has been carefully planned to take readers step by step through all the cake making and cake decorating skills. Beginning with the basics, there are tried and tested recipes for a wide variety of classic sponge and fruit cakes, and simple icings and frostings for quick and easy baking. There are also many techniques included for final decorations, from simple bought decorations, such as coloured ribbons and flowers, sweets, nuts and crystallized fruits, to home-made chocolate run-outs, curls and cut-outs. Readers will find it easy to follow the detailed illustrated step-by-step guides to perfect cake making and decorating in order to create a host of varied finishes, from the simple to the lavish. Essential cake-making-skills, styles, designs, ingredients and instructions, with over 100 fabulous original recipes Fantastic projects, from traditional, novelty and special occasion cakes, to wedding cakes, christening cakes, birthday cakes, Christmas cakes and many more

Esalen Cookbook

$22.01

The world-renowned Esalen Institute, located on the cliffs above the ocean in Big Sur, California, is a place of peace and beauty, a place where people can contemplate, think, and discover. At the heart of Esalen is its kitchen, where food is made daily from the organic farm on its grounds. The Esalen Cookbook was many years in the making and has finally arrived! Filled with beautiful photographs, this cookbook features dozens of delicious recipes that emphasize healthy, fresh, and organic ingredients-food made to satisfy the soul as well as the stomach. It also includes cooking tips, instructions on making many of the recipes into vegetarian versions, and even some of the history and lore of Esalen itself. Beautifully designed pages with easy-to-follow instructions offer recipes that will delight newcomers to Esalen and veterans alike. In these pages, you'll find such as favorites as Artichoke, Yam and Blue Cheese Scones, Moroccan Lamb Stew, Pecan-Encrusted Chicken, Orange Essence Raisin Bread, Sponges of Love Pancakes, Esalen Granola, and Grandma's German Goulash. It's a taste of the utopia of Esalen in your very own kitchen!

Home Cook Book

$11.96

The Home Cook Book of 1877 was Canada's first fund-raising cookbook, the one that inspired an enduring tradition of community cookbooks. The fourth title in the Classic Canadian Cookbook series celebrates the 125th anniversary of this nineteenth-century bestseller, which sold more than 100, 000 copies. The tried, tested, and proven recipes run the gamut from oysters and omelettes to Lemon Pie, Strawberry Shortcake, and Champagne Cup An introduction by culinary historian Elizabeth driver tells the intriguing story behind this landmark cookbook, compiled by the ladies of Toronto and other Canadian cities and towns, for the benefit of the Hospital for Sick Children.

Canning & Preserving For Dummies

$13.59

Juicy details on making your own jams and jellies, canned veggies, and dried snacks. Enjoy delicious, do-it-yourself treats year-round and they make great gifts! Putting up fruits and vegetables in your home is as easy as pie with this step-by-step guide to canning and preserving. With easy-to-follow recipes, up-to-date safety guidelines, and simple, fun techniques, youll find everything you need to fill your pantry with savory, homemade fare. The Dummies Way Explanations in plain English Get in, get out information Icons and other navigational aids Tear-out cheat sheet Top ten lists A dash of humor and fun

Biggest Book of Casseroles

$13.96

This book offers an incredible value to consumers-featuring more recipes than any key competitor. Simple-to-make family meals including tried-and-true classics and updated exciting new flavors. Soul-satisfying casserole recipes perfect for everyday dinners, brunches, and casual gatherings. Special potluck chapter of crowd-pleasing comfort food, plus toting instructions with each recipe. Helpful advice to make-ahead, re-heat, and freeze one-dish meals for convenience. Prep and cook times plus complete nutrition information with every recipe.

Imperial Mongolian Cooking

$10.46

New in Paper! 120 easy to follow recipes encompass a range of dishes, from Appetizers, Soups and Salads to Main Courses (Poultry & Game, Lamb, Beef, Fish & Seafood), Beverages and Desserts. Among them are Bean and Meatball Soup, Spicy Steamed Chicken Dumplings, Turkish Swordfish Kabobs and Uzbek Walnut Fritters. The recipes are taken from the four khanates (kingdoms) of the empire which include Mongolia, Chinese-controlled Inner Mongolia, China, Bhutan, Tibet, Azerbaijan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, Kazakhstan, Georgia, Armenia, Russia, Poland, the Ukraine, Hungary, Burma, Vietnam, Iran, Iraq, Afghanistan, Syria and Turkey.

American Farmstead Cheese

$28.00

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport--all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes: A fully illustrated guide to basic cheesemaking Discussions on the effects of calcium, pH, salt, and moisture on the process Ways to ensure safety and quality through sampling and risk reduction Methods for analyzing the resulting composition You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience--both the mistakes and the successes--to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.

Dim Sum Made Easy

$9.06

Tasty tidbits that make a meal or serve as appetizers: thats Dim Sum. And it allows diners to sample a wide range of foods, from dumplings to shrimp balls, in bite-sized portions. These simple recipes--which use authentic ingredients such as Shao Shing rice wine--make it easy to create a luscious Chinese banquet. A discussion of equipment (woks, cleavers), followed by information on techniques such as stir-frying and red cooking, will get home chefs started. Each recipe--with its fillings, doughs, marinades, and sauces--is beautifully laid out, along with advice on preparation, variations on each dish, and introductions to unfamiliar ingredients.

The Wisdom Of The Chinese Kitchen

$21.00

These 150 recipes culled from a lifetime of family meals and culinary instruction is much more than a cookbook. It is a daughter's tributea collection of personal memories of the philosophies and superstitions passed down through her Cantonese family, in which each ingredient, each preparation, each dish has its own singular importance.

Chocolates And Confection

$39.00

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Hollywood Dish

$17.46

Hollywood's celebrities expect only the best-especially when it comes to food. That's why they turn to Akasha Richmond, Hollywood's favorite healthy chef. In Hollywood Dish, Akasha brings her A-list menus to the rest of us. She offers more than 150 recipes from her favorite experiences as a chef and caterer, including theme parties and holiday dinners for some of today's top stars and parties for MTV awards shows, the Sundance Film Festival, and the Grammy Awards. Mouthwatering but surprisingly simple recipes include Cinnamon French Toast with Pomegranate-Cherry Compote, Wild Salmon and Artichoke Salad with Green Tea Ranch Dressing, Pumpkin Seed Crusted Cod with White Peach Salsa, Short Ribs Braised with Chinese Flavors, Crispy Fruit Crumble, and Sundance Chocolate Torte-all deliver fresh, authentic flavor and are made with wholesome, tasty ingredients. But Akasha offers more than just recipes. She is the authority on Hollywood's long-standing tradition of healthy eating. From the early health-food pioneers to today's healthy-living trailblazers, she weaves a fascinating history of food trends, stars, and events that have made Hollywood the health capital of the world. With each recipe, she shares the nutritious culinary habits of the stars of the silver screen, including Greta Garbo, Cary Grant, and Gloria Swanson, as well as today's hottest celebrities, like Madonna, Tom Cruise, and Tobey Maguire. Now you, too, have the chef to Hollywood's A-list at your disposal. To create chic, healthy, delicious food, all you need is Akasha Richmond's Hollywood Dish. Akasha Richmond is the chef/owner of Akasha's Visionary Cuisine, which has prepared meals and catered parties for numerous celebrities and Hollywood events. She is the cofounding chef of Eaturna, an all-natural food company devoted to revolutionizing the way people eat, with delicious and beneficial meals for every day. She is also a contributing editor to Vegetarian Times magazine, a national spokesperson for Silk Soymilk, and a consultant to natural food companies and restaurants.

The Wall Street Journal Guide to Wine

$20.00

The authors of the Wall Street Journal's hugely popular Tastings column share everything you need to know about buying, drinking, and enjoying wine, including their Dow Jones Index of 300 good values. With a friendly style that is never intimidating or condescending, Gaiter and Brecher provide straight talk for consumers who don't want to be scammed in wine shops but do want to get maximum enjoyment from the abundance of wines available today. Now The WallStreet JournalGuide to Wine offers a complete resource, covering 30 major wine categories in-depth. From the classics to the hot wines of the moment, an index of recommendations follows each chapter. Whether you're seeking a good Pinot Noir for under 30 or a spare-no-expense French Champagne, you'll find accessible descriptions in all price ranges. Also discussing every detail of wine shopping and etiquette, along with little-known practical tips (What 12 basic bottles should you have on hand at all times? How long should you keep that Bordeaux?), The Wall Street Journal Guide to Wine will be the toast of wine lovers everywhere.

All American Cheese and Wine Book

$26.25

2004 James Beard Award Winner for Single Subject 2004 IACP Award Nominee for Wine, Beer, or Spirits Category They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource. The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.

Cheese : A Connoisseur's Guide to the World's Best

$19.50

2006 James Beard Award Winner! Reference Category! Max McCalman is America's foremost expert on the world's finest cheeses: he created the first European-style cheese program in the country at the restaurant Picholine in New York; he planned the cheese program at Artisanal, the first restaurant devoted to cheese; and he consulted on the opening of the first American cheese center (for distribution, aging, and education), the Artisanal Cheese Center. Max's first book, The Cheese Plate, was about cheese-making and history, about constructing a cheese plate and pairing cheeses. This new book is about a far more universal and accessible subject: the cheeses themselves. When Workman published the last comprehensive cheese reference, Steve Jenkin's The Cheese Primer in 1996, the fine-cheese revolution in the United States was still on the horizon: Parmesan was available mostly pregrated in green cardboard containers, for example. In the years since, the cheese landscape has changed dramatically: countless restaurants now offer cheese course and plates; fine-cheese counters have sprung up at every gourmet store and in many supermarkets; and the popularity of such diets as Atkins, South Beach, and the Zone have all shifted focus toward eating what cheese offers--fine cheese are among the very best sources of protein. The time is ripe for an attractive new reference on the subject, and Cheese is the first book to address current readers' real needs: an up-to-date guide to the best--and only the best--cheeses in the world, with strength and quality ratings (like a wine-buying guide), a color photograph of each, authoritative information on the cheese's profile, and the ground breaking contribution of the best wines to serve with every cheese. All wrapped up in a beautiful hardcover, Cheese is the definitive reference on the subject.

Ambitious Brew : The Story of American Beer

$15.74

In the first-ever history of American beer, Maureen Ogle tells its epic story, from the immigrants who invented it to the upstart microbrewers who revived it. Beer might seem as American as baseball, but that has not always been true: Rum and whiskey were the drinks of choice in the 1840s, with only a few breweries making heavy, yeasty English ale. When a wave of German immigrants arrived in the middle of the nineteenth century, they promptly set about re-creating the pleasures of the biergartens they had left behind. Just fifty years later, the American-style lager beer they invented was the nations most popular beverageand brewing was the nations fifth-largest industry, ruled over by fabulously wealthy titans Frederick Pabst and Adolphus Busch. But when anti-German sentiments aroused by World War I fed the flames of the temperance movement (one activist even declared that the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller), Prohibition was the result. In the wake of its repeal, brewers replaced flavor with innovations like marketing and lite beer, setting the stage for a generation of microbrewers whose ambitions reshaped the drink. Grab a glass and settle in for the surprising story behind your favorite pint.

Cheese Companion

$13.26

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat. This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made.

Cheese: A Complete Guide to Over 300 Cheeses of Distinction

$20.65

Simply, this is the comprehensive reference book about cheese, covering every aspect of the subject and including over 300 varieties from around the world. This book thoroughly examines the art and science of cheesemaking, the art of the cheesemaker and the influence of science and technology to enhance flavors and texture. The key sources of taste and flavorpasture, flora and breed of cow, sheep or goat usedare also explained.

French Cheese : Eyewitness Companions

$12.99

Cataloguing the wide varieties of cheeses found in France, this highly informative reference provides essential information on each type of cheese, as well as advice as what wince to drink as accompaniment and the history of each flavor. At-a-glance fact-boxes give size, weight, style, and maturation time for each cheese. Maps locate the area of production for each cheese Suitable for both the novice and the connoisseur

Real Cheese Companion

$9.80

The craft of cheesemaking is undergoing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert variety, hard sheeps cheeses (which can be used in the same way as Parmesan and pecorino), both hard and soft goats cheeses, and a small but growing number of organic and buffalo cheeses. Cookbook author Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that kno