 | Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
Brand: Hyperion
<P><b>Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert.</b></p> <P>In <i>Serious Barbecue</i>, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.</p> <P>Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. </p> <P>These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights. </p> | *$18.04 |
 | Daisy Cooks: Latin Flavors That Will Rock Your World
Brand: Hyperion
Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cooking-her way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestry-and not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to -daisy-fy+ regular meals and turn them into something extraordinary.Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star.Special features in the book include: l-Daisy+s Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire.l-Daisy+s Corner: a series of essays about the intersection of food, family, and culture. | *$18.00 |
 | Eat, Drink, & Weigh Less: A Flexible and Delicious Way to Shrink Your Waist Without Going Hungry
Brand: Hyperion
<b>From the dream team of Dr. Walter C. Willett, bestselling author of <i>Eat, Drink and Be Healthy</i>, and Mollie Katzen, author of the four million-copy bestselling <i>Moosewood Cookbook</i>, comes a new approach to weight loss</b> <P><i>Eat, Drink, and Weigh Less</i> offers a medically sound, extremely effective program that shows people how they can lose weight by adding delicious food to their diet and making simple changes in what they eat throughout the day. Itâs flexible and adaptable -- and it really works. It features a powerful way to chart your progress called the Body Score. The more you raise your Body Score, the more you will lower your weight! A quiz at the beginning of the book helps readers determine their Body Score; the chapters that follow explain easy dietary and behavioral steps readers can take to improve their scores. <P>While the concept is simple, the science behind it is not. It represents years of top research conducted by Dr. Walter C. Willett, the head of Harvard School of Public Healthâs Department of Nutrition, including the famous Nursesâ Health Study. This study scored each of its over 84,000 participants on food choices, exercise schedule, and body mass -- resulting in a number that accurately determined the nursesâ risk of heart disease. <P>Now, for the first time, Dr. Willett has teamed up with mega-bestselling cookbook author Mollie Katzen to adapt a similar, much easier scoring system to create a user-friendly diet plan with fail-safe results. If you can raise your score, you will lower your weight -- all while eating delicious, easy-to-prepare foods. | *$7.00 |
 | Nigella Christmas: Food Family Friends Festivities
Brand: Hyperion
<P>"Nigella covers just about all the quick bases in <i>Express</i> . . . this is a recipe collection that could get you through the holidays." <br>--<i>The Washington Post </i></p> <P>"The recipes are a mix of dishes that are quick to prepare and cook--so you can have your dinner out of the grocery bag and on to the table in half an hour or so--and dishes that are easy to prepare early in the day and then are simply left to simmer slowly." <br>--<i>Good Housekeeping </i></p> <P>"Nigella Lawson has conjured up a voluptuous volume of what she called `fast food for those who love eating.' . . . it's a Nigella-style feast . . . A perfect choice for cooks who would rather sip wine than labor over a hot stove, <i>Nigella Express</i> is, as the British say, brilliant." <br>--<i>People</i></p> <P>"A fast feast may seem like a concept at odds with itself, but the goddess of easy extravagance, Nigella Lawson, has figured out how to put together a lavish party menu in ultrashort order . . . That's what her latest cookbook, <i>Nigella Express</i>, is all about--time savers that don't compromise on flavor but are so effective you'll feel you got away with something." <br>--<i>O at Home </i></p> <P>Christmas is a time for family and friends, for tradition and treats. But, let's face it, when the pressure to feed and entertain builds up, the festive season can start to lose its sparkle . . .</p> <P>That's where Nigella comes in. With her no-nonsense approach, her inspirational ideas, and her empathy for the practical realities of the season--combined here with reliable, easy-to-follow recipes and reassuring advice about planning and cooking ahead--<i>Nigella Christmas</i> is guaranteed to bring comfort and joy and make sure the season of good will stays that way.</p> <P>Here is everything you could wish for to make your life and your Christmas easy and enjoyable: from party canapés, cocktails, and manageable mass catering, to scrumptious Christmas cakes and puddings; from no-fuss brunches to quick-and-easy homemade presents (chutneys, preserves, and other delectable standbys) and edible tree decorations. There are mouth-watering recipes with a seasonal twist, and simple menus for feeding friends and family over the extended holiday season with minimum stress and maximum enjoyment.</p> <P>And, of course, exciting and inspiring variations for the Main Event itself--from her traditional super-juicy turkey with all the trimmings, to festive ginger-glazed ham and the Ultimate Christmas Pudding; from goose, rib of beef, and stuffed rolled pork, all the way to a special vegetarian Christmas feast, a chocolate pudding, a French Yule Log, an Australian Christmas Pudding, and The Boozy British Trifle.</p> <P>Nigella's cakes, as always, gladden the heart--and, like many of the recipes here, are at home all year round--but her At-a-Glance Christmas Lunch Countdown, together with make-ahead and freeze-ahead tips throughout, can help take the stress and strain out of the season. With its glorious illustrations, <i>Nigella Christmas</i> will surely be a perennial favorite--the book we will all reach for, for inspiration and reassurance, when Christmas comes around each year.</p> | *$1.36 |
 | Making Pure Corn Whiskey: A Professional Guide For Amateur And Micro Distillers
Brand: Ian Smiley | *$16.50 |
 | Cupcakes, Cupcakes & More Cupcakes!
Brand: Imagine Publishing, Inc.
Rich and chocolaty, light and lemony, small and sweet and sprinkled with little hearts for Valentines Day: these gourmet creations from a Le Cordon Bleu Chef taste heavenly and look beautiful. With recipes ranging from very adult, sophisticated creations for celebratory occasions to delectable treats kids will gobble up, this cupcake cookbook features something delicious for everyone and something special for every occasion. Pink and blue cupcakes, topped with color-coordinated binkies, will charm guests at a baby shower. Coffee-Brandy Cupcakes are a special treat for grown-ups only. Breakfast becomes just a little brighter with Cranberry-Pumpkin Seed cakes. There are even some healthy recipes featuring such unique ingredients as quinoa, Brazil nuts, green tea, lavender, and pomegranates. But for decadence, nothing beats the Top Cat Cupcake with chocolate icing dripping down the sides. Stunning photos showcase every gorgeous delicacy, piled high with luscious frosting and presented in theme-appropriate paper cups. Theyll provide every baker with inspiration to whip up delicacies as visually scrumptious as they are delicious! | *$12.12 |
 | Two-Bite Cupcakes
Brand: Imagine, An Imprint of Charlesbridge
Enjoy the deliciousness-but avoid the guilt! These cupcakes are a yummy pleasure, but because theyre only a few nibbles each, theyre not TOO much of an indulgence. In fact its even possible to enjoy two or three without going overboard. And thats a good thing, because with cupcakes this scrumptious, who would want just one? Viola Goren, a renowned pastry chef, cooking teacher, and restaurant owner, teaches all the cupcake essentials, and provides basic recipes for a variety of frostings and fillings. From luscious creams to crunchy nuts and sweet fruits, these tiny treats provide a surprise in every bite. Theres something here to please all ages and tastes: kids will go wild over the Oreo cupcakes, while adults will savor such sophisticated fare as the Cr̮̬me Brul̮̩e or Plum Cobbler varieties. An entire chapter devoted to Nothing but Chocolate will have chocolate lovers swooning over Chocolate Souffl̮̩ and Nutella Surprise cupcakes. And though we generally think of cupcakes as sweet, these savory bakes are great afternoon snacks or delectable appetizers. Finally, celebration recipes will make holidays, including Christmas, Passover, and Easter, as well as occasions like baby showers and birthdays, super-special. | *$12.78 |
 | Trail Food: Drying and Cooking Food for Backpacking and Paddling
Brand: International Marine/Ragged Mountain Pre
" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --<i>Canoe & Kayak</i> <P> . . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer." --<i>Field & Stream</i> <P>Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. <i>Trail Food</i> tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way <i>you</i> like them. <P>Why fantasize when you can have the real thing? | *$5.32 |
 | The New InterCourses: An Aphrodisiac Cookbook
Brand: IPG
<div>Organized by type of aphrodisiac, this playful cookbook covers 19 sensual foods, ranging from traditional favorites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 55 new, couple-tested recipes and a completely revised appendix.</div> | *$14.45 |
 | Kawaii Bento Boxes: Cute and Convenient Japanese Meals on the Go
Brand: Japan Publications Trading
A bento box meal (single portions of different foods packed in one reusable container) is a Japanese tradition that lends itself well to today's busy lifestyle. Although bento boxes are available to take out from restaurants and food stands, they are most frequently prepared at home, very often by parents wishing to provide their children with delicious, healthy, fun--and environmentally responsible--lunch and snack-time alternatives.<br> <br> <em>Kawaii Bento Boxes</em> offers dozens of recipes and menus. For each box, the authors include detailed instructions for cooking, seasoning, decorating and assembling the components as well as an icon indicating how long it will take to prepare. The meals are not just easy to make, they are tasty, nutritious and economical, with each portion carefully calculated so that there are no leftovers. There are also suggestions for the right container for each meal. Most of the ingredients used are familiar and available to American cooks. Here are whimsical creations like soccer balls and animal faces made from shaped rice, tulips cut from dyed hardboiled eggs, hearts and stars carved out of vegetables, and much more. Perfect for parents looking to liven up their children's school lunches or park snacks, or for busy people who want to fix a quick and cheerful meal to take to work, <em>Kawaii</em> <em>Bento Boxes</em> highlights the Japanese passion for making food a treat for the eyes as well as for the mouth.<br> <br> CONTENTS:<br> <br> ONIGIRI BENTO<br> (16 variations including faces, soccer ball, animals, triangles, spheres)<br> <br> RICE BENTO<br> (11 variations including bear, rabbit, ship, seasoned rice, teriyaki chicken over rice, etc.)<br> <br> SUSHI BENTO<br> (12 variations)<br> <br> BREAD BENTO<br> (12 variations including mini-sandwiches, rolls, etc.)<br> <br> NOODLE BENTO<br> (9 variations including spaghetti, yakisoba noodles, udon)<br> <br> SUMMER AND WINTER BENTO<br> (12 variations including summer dishes that wont spoil in the heat and winter dishes that are better when eaten warm)<br> <br> TRADITIONAL/POPULAR/FAVORITE BENTO<br> (11 variations including favorite dishes like hamburgers, fried shrimp, fried chicken)<br> <br> TIPS ON HOW TO STUFF THE BENTO BOX<br> WHAT TO STUFF IN THE BENTO BOX (including calories, carbohydrates, protein, etc.)<br> CUTTING AND DECORATING<br> MENUS BASED ON COLOR<br> EASY DESSERT RECIPES<br> | *$11.83 |
 | The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas
Brand: Jennifer MacKenzie Part Number: 978-0-7788-0216-7
<p> Capturing garden vegetables at their best for year-round enjoyment. </p><p> Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases. </p><p> These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs. </p><p> Enjoy wonderful foods year round with recipes such as: </p><p> <li>Kosher dill pickles</li> <li>Aunt Thelma's bread and butter pickles</li> <li>Pretty beet and radish pickles</li> <li>Gingery cantaloupe pickles</li> <li>White balsamic and pepper pickled strawberries</li> <li>Clementine pear chutney</li> <li>Pineapple lime tomato salsa</li> <li>Smoky three-pepper cucumber relish.</li> </p><p> The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors. </p> (20090722) | *$9.28 |
 | Primitive Wilderness Living & Survival Skills: Naked into the Wilderness
Brand: John Mcpherson
This book is an in depth "how-to" of outdoor primitive skills. | *$22.45 |
 | Supervision in the Hospitality Industry (NRA)
Brand: John Wiley & Sons Inc
Human resources are led, not managed. <i>Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition</i> is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floorsâthe people on whom success or failure of every hospitality enterprise depends. It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights. Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, <i>Supervision in the Hospitality Industry</i> provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry. | *$199.99 |
| | Principles of Food, Beverage and Labor Cost Controls
Brand: John Wiley & Sons Inc
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use. <p> <b>Note:</b> CD-ROM/DVD and other supplementary materials are not included as part of eBook file. | *$105.00 |
 | Food and Beverage Cost Control
Brand: John Wiley & Sons Inc
<b>Provides a practical and applied approach to managing costs for foodservice managers and students</b> <p> For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of <i>Food and Beverage Cost Control</i> provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. <p> This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: <ul> <li>A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally <li>New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter <li>New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today <li>Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented <li>Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios <li>A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets <li>A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts </ul> <p> Students in foodservice management courses will find that <i>Food and Beverage Cost Control, Fourth Edition</i> provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. <p> <b>Note:</b> CD-ROM/DVD and other supplementary materials are not included as part of eBook file. | *$0.82 |
 | Six Spices: A Simple Concept of Indian Cooking
Brand: Jones Books
<div>Selected for the cookbook section of <i>The New York Times Book Review</i> Summer Reading issue<br><br><br><br>Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise.<br><br></div> | *$16.05 |
 | 125 Best Cupcake Recipes
Brand: Julie Hasson Part Number: 0-7788-0112-8
Scrumptious delights to bake at home. <P>Cupcake bakeries are a welcome development that is meeting the enthusiastic delight of everyone. The reason is quite simple -- they allow us to indulge in an old-fashioned favorite treat. <P>Julie Hasson, baker extraordinaire, brings her expertise to the 125 Best Cupcake Recipes. These are the cupcakes of our mothers and grandmothers, but with a modern twist. Easy-to-execute, these recipes are guaranteed to fill your home with tantalizing baking smells and sweet satisfaction. <P>Recipes include: - Raspberry Vanilla Cupcakes - Carrot Zucchini Cupcakes - Flourless Chocolate Cupcakes - Malted Espresso Cakes with Malted Milk Icing - Peanut Butter Cupcakes. <P>Also included are dozens of icing recipes, from Chocolate Fudge Frosting to Buttercream and White Chocolate Glaze. Invaluable baking tips and techniques will appeal to both the novice and experienced baker. Once served these cupcakes will be in serious demand by the whole family. | *$12.24 |
 | Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation
Brand: Kaplan Publishing
Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food. <P>With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever. Almost 75 percent of the nationâs consumers now buy these upscale foods, compared to 64 percent just one year ago. <P>In <I>Sell Your Specialty Food</i>, Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to: <P><ul><li>Identify a winning product and its most appropriate markets.</li><li>Get your product ready to market.</li><li>Advertise, promote, and sell your product.</li><li>Create your own success niche. Professionalize your business.</li><li>Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.</li></ul><P>Fully updated and revised, readers will learn about the latest trends in the field, including organics and the green market industry, and so much more to make their business a success. | *$16.23 |
 | Secrets of Feeding a Healthy Family
Brand: Kelcy Press
An internationally recognized authority on eating and feeding, Ellen Satter is a registered dietitian and board certified diplomat in clinical social work. For the first time in book form, <i>Secrets of Feeding a Healthy Family</i> outlines her unconventional and remarkably effective eating advice for adults. More a cooking primer than a cookbook, Satterâs simple and delicious recipes provide a backdrop for cooking lessons, fast tips, night-before suggestions, in-depth background information, ways to involve kids in the kitchen and guidelines on adapting menus for young children. Satter cites the studies to build a convincing case that we can lighten up on fat and sodium restriction without endangering ourselves or our children, while emphasizing her well-known division of responsibility in feeding â parents are responsible for the what, when and where of feeding, and children are responsible for the how much and whether of eating. | *$6.81 |
 | Power Juices, Super Drinks: Quick, Delicious Recipes to Prevent & Reverse Disease
Brand: Kensington | *$8.18 |
 | The Healing Powers of Olive Oil: A Complete Guide to Nature's Liquid Gold
Brand: Kensington Publishing Corporation
Lose Weight...Lower Cholesterol And Blood Pressure...Prevent Heart Disease And Cancer...Live Longer...And So Much More!<br><P><br>Discover The Amazing Powers Of Olive Oil!<br><P><br>From ancient times to present-day, olive oil has been used for everything from health ailments to beauty and the home and so much more. Now evidence shows that a diet based on olive oil can add years to your life and may even prevent some diseases. Health author-journalist Cal Orey has consulted top doctors, nutritionists, olive oil producers, and chefs, getting the most up-to-date information on the many benefits of olive oil, such as:<br><P><br>HEALTH IMPROVEMENTS: <P><br><br>Relieving arthritis aches<BR><br>Inhibiting breast and colon cancer<BR>Preventing diabetes<BR>Reducing pain<BR>Staving off ulcers<BR>Fighting impaired memory<P>HOME CURES: <BR>Soothing diaper rash<BR>Reducing hair loss<BR>Cleaning your house, naturally<BR>Minimizing stretch marks and wrinkles<BR>Zapping ticks and conditioning your pet's coat<BR>And more information that everyone should know!<P><br>Includes dozens of delicious recipes that make olive oil a vital part of a long and healthy life!<br><BR>"The best and highly practical information about the core of the longevity-boosting Mediterranean diet." Karlis Ullis, M.D., Medical Director of Sports Medicine and Anti-Aging Medical Group in Santa Monica, California<P>Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, science, and pets. Her books include <I>202 Pet Peeves, Doctors' Orders,</I> and <I>The Healing Powers of Olive Oil.</I> She lives in northern California. | *$3.96 |
 | 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. | *$3.66 |
 | Gordon Ramsay's Healthy Appetite
Brand: Key Porter Books
<DIV>You are what you eat â and everyone wants to be healthy and look his or her best. A fit chef, marathon runner, and high-energy television presenter, Gordon Ramsay is a walking advertisement for eating well and staying in the peak of good health. In this new book, which includes recipes from <I>The F Word,</I> he has put together over 100 dishes that reflect the way we want to eat today. Geared around our daily lives, the book offers sensible, fun ideas and recipes for healthy breakfasts, lunches, barbecues, suppers, desserts, food for kids, and entertaining, and demonstrates how to cook for both health and flavor. Recipes include Mango and Smoked Chicken Salad, Griddle Squid with Roasted Peppers and Cannellini Beans, Wild Mushroom Risotto with Baked Courgettes, and Roasted Peaches with Vanilla and Spices. Featuring colorful photographs and clean modern design, this is a worthy follower to the successful <I>Gordon Ramsay's Fast Food.</I></DIV> | *$13.97 |
 | Breaking the Vicious Cycle: Intestinal Health Through Diet
Brand: Kirkton Press | *$15.89 |
 | Mastering the Art of French Cooking, Vol. 1
Brand: Knopf
Revised edition of the classic cookbook, originally published in 1961. | *$78.15 |
 | My Life in France
Brand: Knopf
In her own words, here is the captivating story of Julia Childâs years in France, where she fell in love with French food and found âher true calling.â<br><br>From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly <i>soigné</i> meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didnât speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.<br><br>After managing to get her degree despite the machinations of the disagreeable <i>directrice</i> of the school, Julia started teaching cooking classes herself, then teamed up with two fellow <i>gourmettes, </i>Simone Beck and Louisette Bertholle, to help them with a book they were trying to write on French cooking for Americans. Throwing herself heart and soul into making it a unique and thorough teaching book, only to suffer several rounds of painful rejection, is part of the behind-the-scenes drama that Julia reveals with her inimitable gusto and disarming honesty.<br><br>Filled with the beautiful black-and-white photographs that Paul loved to take when he was not battling bureaucrats, as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.<br><br><i>Le voici. Et bon appétit!<br></i> | *$21.02 |
 | Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Brand: Knopf
How many minutes should you cook green beans? Is it better to steam them or to boil them?<br>What are the right proportions for a vinaigrette?<br>How do you skim off fat?<br>What is the perfect way to roast a chicken?<br><br>Julia Child gave us extensive answers to all these questionsâand so many moreâin the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?<br><br>All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Juliaâs kitchen wisdomâa book you canât do without. | *$7.96 |
 | Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Brand: Knopf
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavorsâthe kind of elemental, good family cooking that is particularly appreciated today.<br><br>Penetrating the heart of Italyâstarting at the north, working down to the tip, and ending in SardiniaâLidia unearths a wealth of recipes:<br><br>From <b>TrentinoâAlto Adige: </b>Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef<br>From <b>Lombardy:</b> A world of riceâbaked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron<br>From <b>Valle dâAosta:</b> Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops<br>From <b>Liguria:</b> An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables<br>From <b>Emilia-Romagna:</b> An olive oil dough for making the traditional, versatile vegetable tart <i>erbazzone,</i> as well as the secrets of making <i>tagliatelle</i> and other pasta doughs, and an irresistible Veal Scaloppine Bolognese<br>From <b>Le Marche:</b> Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment<br>From <b>Umbria:</b> A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait<br>From <b>Abruzzo:</b> Fresh <i>scrippelle</i> (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a âguitar,â Rabbit with Onions, and Lamb Chops with Olives<br>From <b>Molise:</b> Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus<br>From <b>Basilicata:</b> Wedding Soup, Fiery <i>Maccheroni,</i> and Farro with Pork Ragù<br>From <b>Calabria:</b> Shepherdâs Rigatoni, steamed swordfish, and Almond Biscottini<br>From <b>Sardinia:</b> Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping<br><br>This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contactâthe farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. | *$15.97 |
 | The Pleasures of Cooking for One
Brand: Knopf
From the legendary editor of some of the worldâs greatest cooksâincluding Julia Child and James Beardâa passionate and practical book about the joys of cooking for one.<br><br>Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmersâ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesnât have to be perfect; and you can use leftovers to innovateâin the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. Itâs a fulfilling and immensely economical process, one perfectly suited for our timesâalthough, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.<br><br>Throughout, Jones is both our instructor and our mentor, suggesting basic recipesâsuch as tomato sauce, preserved lemons, pesto, and homemade stockâthat all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetimeâs worth of tips and shortcuts. From Childâs advice for buying fresh meat to Beardâs challenge to beginning crêpe-makers and Lidia Bastianichâs tips for cooking perfectly sauced pasta, Jonesâs book presents a wealth of acquired knowledge from our finest cooks.<i><br><br>The Pleasures of Cooking for One</i> is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts. | *$16.91 |
| | Essentials of Classic Italian Cooking
Brand: Knopf
With more than 100 illustrations by Karin Kretschman. | *$24.26 |
 | The Way to Cook
Brand: Knopf
"Julia Child's . . . seventh book, The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America."--Phyllis Hanes, Christian Science Monitor. 600 full-color photos. | *$23.19 |
 | The New Book of Middle Eastern Food
Brand: Knopf
In this updated and greatly enlarged edition of her <B>Book of Middle Eastern Food</B>, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.<br><br>Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.<br><br>Throughout these pages she draws on all four of the region's major cooking styles:<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines<br><br>From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. | *$21.55 |
 | Down Home with the Neelys: A Southern Family Cookbook
Brand: Knopf
Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neelyâs Bar-B-Que.<br><br>The Neelysâ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.<br><br>Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelysâ, mealtime is <i>family</i> time, and that means no stinting on âthe sauce.â Indeed, thatâs one of the Neely secrets: the liberal application of barbeque sauce to almost anythingâspaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of <i>Down Home with the Neelys,</i> along with more than 120 mouthwatering recipes.<br><br>Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Patâs Wings of Fire, Ginaâs Collard Greens, Grandma Jeanâs Potato Salad, Nanaâs Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yoâ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too.<br><br>The Neelys work, laugh, love, and play harder than any family youâll ever meet. Their love for good food is infectious, and in <i>Down Home with the Neelys</i>, they bring their heavenly inspired cooking down to earth for all to share.<br><br><br><i>From the Hardcover edition.</i> | *$14.86 |
 | The Fannie Farmer Cookbook: Anniversary
Brand: Knopf
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author. | *$15.00 |
 | The Victory Garden Cookbook
Brand: Knopf
An incomparable variety of more than 800 enticing recipes, basic gardening information, shopping tips for nongardeners, preserving and serving hints in oversize format. The book has sold 250,000 copies to date. 300 color photographs. | *$23.42 |
 | The Complete Robuchon
Brand: Knopf
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the <i>Gault Millau</i> guide has proclaimed âChef of the Century.â<br><br>Joël Robuchonâs restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.<br><br>Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchonâs updated versions of great classicsâPot-au-Feu, Sole Meunière, Cherry Custard Tartâas well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteauxâs variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavorsâthe genius for which he is rightly celebratedâRobuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.<br><br><i>The Complete Robuchon</i> is a book to be consulted again and again, a magnificent resource no kitchen should be without. | *$19.69 |
 | Going Solo in the Kitchen
Brand: Knopf
Designed expressly for solo cooks, this supremely practical cookbook includesmore than 350 recipes for all occasions--plus tips on planning, shopping, andstoring and recycling food. | *$8.50 |
 | Julia and Jacques Cooking at Home
Brand: Knopf
The companion volume to the public television series <I>Julia and Jacques Cooking at Home</I><br><br>Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. <br>        What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.<br>        So sharpen your knives and join in the fun as you learn to make . . .<br><br>        *--Appetizers-- from traditional and instant grav-lax to your own sausage in brioche and a country p'té<br>        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi<br>        *--Eggs--ome lets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés<br>        *--Salads and Sandwiches--basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat<br>        *--Potatoes--b aked, mashed, hash-browned, scalloped, souffléd, and French-fried<br>        *--Veget ables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed<br>        *--Fish--f amiliar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery<br>        *--Poultry--t he perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck<br>        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb <br>        *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings<br>        And much, much more . . .<br><br>        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. | *$29.97 |
 | The French Chef Cookbook
Brand: Knopf
All the recipes that Julia Child demonstrated on her first public television series, <i>The French Chef</i> -- the 119 shows that made Julia a household name and changed forever the way Americans cook. | *$10.47 |
 | Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Brand: Knopf
Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the worldâLâArpège. Olives, and Chez Panisse, to name a fewâplaces where she acquired top-notch skills to match her already flawless culinary instincts. âA great many cooks have come through the kitchen at Chez Panisse,â observes the legendary Alice Waters, âBut Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to <i>her</i> for kitchen wisdom and a warm welcome.â<br><br>And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goinâs cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goinâs gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. <br><br>Her Sunday Supper menus at Lucquesâever changing and always tied to the produce of the seasonâhave drawn raves from all quarters: critics, fellow chefs, and Lucquesâs devoted clientele. Now, in her long-awaited cookbook, <i>Sunday Suppers at Lucques, </i>Goin offers the general public, for the first time, the menus that have made her famous. <br><br>This inspired cookbook contains:<br><br>§132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter<br>§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for<br>§A wealth of information on seasonal produceâeverything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items<br>§Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck<br>§A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)<br><br>With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cookingânot to mention transform your results in the kitchen. | *$21.81 |
 | Tapas (Revised): The Little Dishes of Spain
Brand: Knopf
Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal bookâwith fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.<br><br>Here are all the appetizer dishes that have long been a tradition in Spanish cuisineâmélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called <i>tortillas</i> that enclose a variety of tasty tidbits; <i>banderillas</i>, zesty combinations on skewers; and <i>empanadas</i>, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain todayâdishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.<br><br>With Spanish cooking at the forefront of todayâs cuisine, this âexceptional book by the leading American authority on the foods of Spainâ (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today. | *$17.90 |
 | The Just Bento Cookbook: Everyday Lunches To Go
Brand: Kodansha International
Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, <em>Just Bento</em>, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. <br><br>Now, for the first time, Itoh's expertise has been packaged in book form. <em>The Just Bento Cookbook</em> contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.<br><br>In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.<br><br>In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for <em>Just Bento </em>aficionados. | *$13.46 |
 | 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. | *$26.63 |
 | Italy for the Gourmet Traveler, Revised
Brand: Kyle Books
In the most complete gastronomic guide to Italy ever published, Fred Plotkin takes you beyond the traditional tourist experience, revealing the true richness of this nation's extraordinary cuisine and the lifestyle that surrounds it. From country markets and wineries to city restaurants and cooking schools, you will discover Italian culinary treasures and pleasures that no other book offers. | *$23.80 |
 | Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why
Brand: Kyle Books
In this timely new book, Darina reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as "Dairy," "Poultry and Eggs," "Bread," and "Preserving," and forgotten processes such as smoking mackerel, curing bacon, and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade bounty to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes, and even eating food from the wild. The "Vegetables and Herbs" chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in your backyard. With over 700 recipes, this is the definitive modern guide to traditional cooking skills. | *$25.74 |
 | Gorgeous Vegetables
Brand: Kyle Books
In this third installment of the Gorgeous series, Annie Bell celebrates the many wonderful vegetables available to us today with easy-to-follow, delicious, and beautifully illustrated recipes. There are luscious gratins, roasted vegetables in every guise, scrumptious tarts, a whole chapter dedicated to the art of making a green salad, and one on our old favorite, the potato. Some recipes are quickies to throw together after a day at the office, others are more detail-oriented dishes that allow for a relaxing time spent in the kitchen. | *$13.57 |
 | Bake!: Essential Techniques for Perfect Baking
Brand: Kyle Books
After 30 years of teaching and 9 cookbooks, Nick Malgieri is finally writing the book he's meant to write--a collection of over 30 essential techniques, and recipes derived thereof--outlining the easiest ways to learn the essentials of baking. The 20 chapters cover all the main techniques of fine baking, starting with simple pastry dough and moving through puff pastry and Danish pastry, to all sorts of breads, quick breads, cakes, and cookies. The 125 recipes will take all the intimidation out of baking and promise delicious savory and sweet results. Each chapter starts with an Essential Technique and master recipe, accompanied by concise step-by-step photography. Nick then includes Essential Tips before providing delicious recipes--with variations--based upon each Essential Technique. So not only do you learn to make a Chocolate Meringue Tart, but Nick provides a few easy substitutions for a Lemon Meringue Tart as well. When further technique is required, it's provided, with more step-by-step photography, guaranteeing the simplest instruction. From Smoked Salmon and Avocado Tart to New York Cheesecake, from Brioche Breakfast Loaf to Orange and Almond Scones, from Devil's Food Bombe to Truffle Brownies, and don't forget the Peanut Butter Cookies and Raspberry-Filled Chocolate Wafers--every taste bud is covered. With gorgeous photography of baked goods sprinkled throughout, and a short introduction on ingredients and equipment, Bake! is the only resource you'll need to become an accomplished baker. | *$19.77 |
 | Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
Brand: Lake Isle Press
This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout. | *$12.46 |
 | Easy Gluten-Free Baking
Brand: Lake Isle Press
Living gluten free doesn't have to mean giving up the foods you love most. In Easy Gluten-Free Baking, you'll find recipes for day-to-day use, special occasions, parties, gifts, and bake sales. Start the day off with gingerbread pancakes or enjoy a thin-crust pizza with the family, even indulge in Twinkies and Oreos--Barbone has a gluten-free answer to all of your food cravings. <P>Drawing on her professional baking background, Barbone has created recipes that not only work every time, but taste every bit as good as the gluten version. She has spent countless hours testing her recipes--from sandwich bread to gooey brownies--using real butter, sugar, eggs, milk, and cream. The only ingredient missing is gluten--and no one will know the difference! | *$15.77 |
 | Cooking Rocks! Rachael Ray 30-Minute Meals for Kids
Brand: Lake Isle Press
Kids rock! says Rachael, and it seems the feeling is mutual. Young people number among her biggest fans. For them she has created a fabulous collection of age-specific recipes with a high cool factor. | *$5.98 |
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