 | Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens
Brand: Penguin Press HC, The
<b>One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. </B> <BR><BR> In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: <I>Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi.</I> <BR><BR> When food writer Andrew Beahrs first read Twain's menu in the classic work <I>A Tramp Abroad</I>, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. <BR><BR> In <I>Twain's Feast</I>, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. <BR><BR> Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In <I>Twain's Feast</I>, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. <BR><BR> Weaving together passages from Twain's famous works and Beahrs's own adventures, <I>Twain's Feast</I> takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking. | *$10.68 |
 | Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Brand: Penguin Press HC, The
<B>The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible <I>On Food and Cooking. </I> </B> <BR><BR> From our foremost expert on the science of cooking, Harold McGee, <I>Keys to Good Cooking</I> is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. <BR><BR> A work of astounding scholarship and originality, <I>Keys to Good Cooking</I> directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. <BR><BR> <I>Keys to Good Cooking</I> distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-<I>reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage</I>)-will save even the most knowledgeable home chefs from culinary disaster. <BR><BR> A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, <I>Keys to Good Cooking</I> will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With <I>Keys to Good Cooking</I> McGee has created an essential guide for food lovers everywhere. | *$23.10 |
 | The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes
Brand: Perigee
<B>The author of <I>New Indian Home Cooking</I> presents a fresh take on Indian recipes for vegans, vegetarians, and anyone who loves Southeast Asian cuisine. </B><BR><BR> Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don't compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations. | *$18.95 |
 | The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time
Brand: Perigee Trade
<B>It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. </B> <BR><BR> <I>The Lost Art of Real Cooking</I> heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body. <BR><BR> Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly <I>experiencing</I> your food. <BR><BR> These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own. | *$11.03 |
 | Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World
Brand: Perigee Trade
<B> An all-new collection of delicious, simple vegan dishes using easy- to-find, readily available ingredients-going vegan has never been easier. </B><BR><BR> The author of <I>The Mediterranean Vegan Kitchen</I> shows readers how to use readily-available ingredients to create healthy, delicious, simple, low-cost, and elegant family vegan meals, including: <BR><BR> â¢More than 225 meat-free, egg-free, dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages and desserts <BR><BR> â¢No expensive and suspect meat, egg, or dairy "substitutes" <BR><BR> â¢Helpful preparation tips <BR><BR> â¢Comprehensive nutritional analysis of every recipe <BR><BR> | *$4.15 |
 | Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Origina
Brand: Perigee Trade
A lively, historically informed, and definitive guide to classic American cocktails. <P>Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. <P>Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. <P>This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it. | *$10.51 |
 | Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook Series)
Brand: Periplus Editions
Wok cooking is a simple, quick, nutritionally balanced way toward consistently great tasting food. <i>Wok Cooking Made Easy</i> is a terrific guide to spontaneous improvisation and creative innovation in your cooking, and leaves plenty of leeway for substituting ingredients and easily preparing a tasty, nutritional meal in a single dish. | *$7.83 |
 | Sultan's Kitchen: A Turkish Cookbook
Brand: Periplus Editions
Tangy egg-lemon soup. Vegetable-stuffed eggplants sautéed in fragrant olive oil. Richly stewed lamb on a bed of pilaf. These are the flavors of Turkey, whose fabled cuisine evolved in Ottoman kitchens: those traditions are rendered by expert chef Ãzcan Ozan in The Sultan's Kitchen. Over 130 tantalizing recipes, complete menu suggestions, and stunning images will inspire any cook to create dishes fit for a sultan. | *$12.34 |
 | The Little Black Book of Cocktails: The Essential Guide to New & Old Classics (Little Black Books) (Little Black Books (Peter Pauper Hardcover))
Brand: Peter Pauper Press
Cheers! Here is to cocktails! Mix them, drink them, enjoy them. Includes more than 150 recipes, a comprehensive glossary, and amusing anecdotes. 160 pages; 4-1/4'' wide x 5-3/4'' high; concealed wire-o binding; book lies flat for ease of use; elastic band place holder. | *$5.56 |
 | Noma: Time and Place in Nordic Cuisine
Brand: Phaidon Press
Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the 'Chef's Choice' award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.<br><br><i>Noma: Time and Place in Nordic Cuisine</i> will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson. | *$32.97 |
 | The Silver Spoon
Brand: Phaidon Press
The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today. <P>The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 1970s. A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook <P>A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking. <P>The new layout emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy. <P>This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market. | *$25.99 |
 | The Book of Tapas
Brand: Phaidon Press
The huge popularity of Spanish food has grown even more following the publication of the iconic "1080 Recipes", and the best-loved type of Spanish food is tapas. Tapas consists of appetizing little dishes of bite-sized food, usually eaten before or after dinner, and it has become a Spanish way of life. Served in bars all over Spain, good tapas is all about the perfect marriage of food, drink and conversation. Now, for the first time, "The Book of Tapas" presents a complete guide to this convivial way of eating with over 250 easy-to-follow recipes that can be served with drinks in typical Spanish style, or combined to create a feast to share with friends. The recipes are fully updated and easy to follow, and include the most popular tapas dishes from 1080 Recipes, along with many brand new recipes from the Ortegas' definitive collection. They are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire. Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adria, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. "1080 Recipes" has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication. Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide. | *$23.94 |
 | Recipes from an Italian Summer
Brand: Phaidon Press
The ultimate Italian summer cookbook. It is a must have for anyone who enjoyed "The Silver Spoon" and "The Silver Spoon Pasta". Delicious, easy-to-make seasonal recipes for picnics, barbecues, salads, light lunches and suppers, summer entertaining, ice creams and drinks. Perfect for getting the best out of tasty summer produce with over 400 unpublished recipes from "The Silver Spoon" collection. | *$25.05 |
 | Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
Brand: Piccadilly Books, Ltd.
Do you love breads, cakes, pies, cookies, and other wheat products but can't eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so delicious that you won't be able to tell that they aren't made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! These recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss. | *$8.99 |
 | Top Secret Recipes Unlocked: All New Home Clones of America's Favorite Brand-Name Foods
Brand: Plume
<B>More than 4 million Top Secret Recipes books sold! </B><BR><BR> The kitchen clone recipe king is back with a new Top bestselling Top Secret Restaurant Recipes collection-the first book since his bestselling <I>Top Secret Restaurant Recipes 2</I>. Wilbur takes readers behind the scenes, revealing the key ingredients in some of our favorite foods such as Starbucks' Peppermint Brownie, Krispy Kreme's original glazed donuts, Panera Bread's cranberry walnut bagel and Wendy's Garden Sensations Manadarin Chicken Salad. The book will feature 115 new recipes, including 40 previously unpublished recipes such as: <BR><BR> â¢Panera Bread French Onion Soup <BR><BR> â¢Burger King Onion Rings <BR><BR> â¢Chick-Fil-A Honey Roasted BBQ Sauce <BR><BR> â¢McDonald's Cinnamon Melts <BR><BR> â¢Stouffer's Macaroni & Cheese <BR><BR> â¢Chipotle Mexican Grill Chipotle-Honey Vinaigrette <BR><BR> â¢Popeye's Buttermilk Biscuits. <BR><BR> Forget takeout-with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen for a lot less! | *$5.61 |
 | Putting Food By: Fifth Edition
Brand: Plume
<B>The completely updated classic shows you how to stock your pantry with local, seasonal ingredients all year long </B> <BR><BR> For more than thirty years, <I>Putting Food By</I> has been the go-to- resource for preserving foods-from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but <I>Putting Food</I> By stands out as the classic that has stood the test of time. <BR><BR> â¢Covers canning, freezing, salting, smoking, drying, and root cellaring <BR><BR> â¢Includes mouthwatering recipes for pickles, relishes, jams, and jellies | *$9.44 |
 | Total Juicing: Over 125 Healthful and Delicious Ways to Use Fresh Fruit and Vegetable Juices and Pulp
Brand: Plume
A guide to juicing for health describes the benefits of juice to digestion, lowering cholesterol and blood pressure, and lowering weight and features more than one hundred recipes for juice combinations for all occasions. 50,000 first printing. | *$7.90 |
 | 366 Delicious Ways to Cook Rice, Beans, and Grains
Brand: Plume
Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as: <br>* Spicy Vegetable Couscous <br>* Pesto Pasta with Cranberry Beans <br>* Smoky Black Bean Burritos <br>* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious. <br>* Recipes are high in flavor, low in fat. <br>* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium. <br>* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken. | *$11.09 |
 | Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains
Brand: Plume
The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collectionâthe first since his 1997 bestselling <I>Top Secret Restaurant Recipes</I>, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebeeâs, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including:<BR> <B>⢠Red Lobster® Cheddar Bay Biscuits<BR> ⢠Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake<BR> ⢠Romanoâs Macaroni Grill® Penne Rustica®<BR> ⢠California Pizza Kitchen® Thai Crunch Salad<BR> ⢠Original Pancake House® Apple Pancake<BR> ⢠Chiliâs® Southwestern Eggrolls<BR> ⢠Houstonâs® Chicago-Style Spinach Dip<BR> ⢠Tony Romaâs® Baked Potato Soup</B> <BR><BR> Forget takeoutâwith these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen. | *$9.00 |
 | Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home
Brand: Plume
<B>A brand new restaurant recipe treasury from the wizard of culinary carbon copies. </B> <BR><BR> For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow-and the delicious results cost just a fraction of what the restaurants charge. <BR><BR> With over 100 sensational new recipes, <I>Top Secret Restaurant Recipes 3</I> unlocks the secrets to: <BR><BR> â¢Outback Steakhouse Outback Rack <BR><BR> â¢Chili's Quesadilla Explosion Salad <BR><BR> â¢Olive Garden Breadsticks <BR><BR> â¢TGI Friday's Fried Mac & Cheese <BR><BR> â¢Chili's Firecracker Tilapia <BR><BR> â¢On the Border Mexican Mojito <BR><BR> â¢Cracker Barrel Double Chocolate Fudge Coca-Cola Cake <BR><BR> And much, much more... | *$10.80 |
 | Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
Brand: Plume
With sixty-five illustrations and a host of restaurant facts, this colorful book provides recipes for more than one hundred dishes like those found in famous and well-known chains, such as Applebee's Quesadillas and T.G.I. Friday's Nine-Layer Dip. Original." | *$7.50 |
 | The Mcdougall Quick and Easy Cookbook: Over 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less
Brand: Plume
Over 300 delicious low-fat recipes you can prepare in fifteen minutes or less. By greatly simplifying the work involved in preparing healthy, exciting meals, bestselling authors Dr. John McDougall and Mary McDougall continue to build upon the success of their acclaimed, low-fat McDougall Program books. In this latest edition, they share their secrets for lowering cholesterol, alleviating allergies, and dramatically reducing the risk of heart disease, cancer, osteoporosis, and diabetes with food that is irresistible to the whole family. Featuring over 300 recipes that can be prepared in fifteen minutes or less, <i>The McDougall Quick and Easy Cookbook</i> is the busy person's answer to eating right. <br> <br>Discover shopping tips and cooking hints to save time, reduce fat, and make great-tasting meals. Learn the viable egg and dairy replacements to eliminate fat, cholesterol, and animal protein from your diet. And refer to the updated "McDougall-Okayed Packaged and Canned Products" list. <br> <br>The economical, fast, and innovative recipes in <i>The McDougall Quick and Easy Cookbook</i> help make good health and longer life easier than ever to achieve. <br> <br>* The McDougall Program was recently ranked #1 in the weight loss field by the Physician's Committee for Responsible Medicine | *$13.99 |
 | Gillian McKeith's Food Bible: How to Use Food to Cure What Ails You
Brand: Plume
<B>From the author of the 2-million- copy international bestseller <I>You Are What You Eat</I>âthe essential guide to health and nutrition</B><BR><BR> The celebrated clinical nutritionist, author of the internationally bestselling <I>You Are What You Eat</I>, and host of the BBC America show of the same name offers a comprehensive and fully illustrated guide to the health effects, uses, and benefits of the foods we eat and how nutrition affects our general health, aging, ability to fight disease, and quality of life. <I>Gillian McKeithâs Food Bible</I> is as user-friendly as it is thorough, featuring food based treatments for common illnesses and diseases, from arthritis to diabetes and chronic fatigue syndrome to migraines. For example:<BR><BR> · Almonds can assist in weight loss.<BR> · Wild yams help promote fertility.<BR> · Berries, spinach, romaine lettuce and broccoli combat dry skin by stimulating oil and collagen production.<BR> · Tomatoes contain an antioxidant that can help prevent cancer.<BR><BR> Gillian provides cutting-edge Food Action Plan Prescriptions incorporating the right foods, herbs and quick tips for over 100 everyday ailments. The solutions in this book are tried and tested and based on more than 15 years of consulting with clients in private practice. | *$7.39 |
 | The McDougall Program: 12 Days to Dynamic Health (Plume)
Brand: Plume
A national bestseller in hardcover, The McDougall Program is Dr. McDougall's most comprehensive and practical health book to date, including recipes, medical advice, histories, and details of the revolutionary 12-day McDougall nutrition program that has helped thousands lose weight. | *$9.00 |
 | The Mcdougall Program for Maximum Weight Loss
Brand: Plume
Drawing on the latest evidence about nutrition, metabolism, and hunger, an easy-to-follow weight loss plan places emphasis on a low-fat, high-carbohydrate diet while explaining how weight is lost and gained. Reprint. | *$3.98 |
 | The New McDougall Cookbook: 300 Delicious Ultra-Low-Fat Recipes
Brand: Plume
Provides more than three hundred low-fat recipes, including such healthful treats as Fruity Golden Waffles, Thai Vegetable Curry, Spanish-Style Vegetable Casserole, and others, none of which contain either dairy or animal products. Reprint. | *$12.00 |
 | The New Eating Right for a Bad Gut : The Complete Nutritional Guide to Ileitis, Colitis, Crohn's Disease, and Inflammatory Bowel Disease
Brand: Plume
In this completely revised and updated edition of his classic book on treating "bad gut" diseases, Dr. James Scala presents a new dietary plan that has been proven to help inflammatory bowel disease go into remission. Scala firmly believes that nutrition is preventative medicine and food is the vehicle of its practice. His drug-free food and lifestyle program offers relief from the pain and embarrassment of living with these mysterious and chronic ills while providing reassuring step-by-step guidance on: <br><br> Developing a personal-testing program<br> Identifying "safe foods"<br> Fitness and stress-reduction techniques<br> Dietary and vitamin supplements<br><br><i>The New Eating Right for a Bad Gut</i> offers a solid program for health that is uniquely focused on an area of major concern to a wide segment of the population. <br><br>"Frank and concise . . . Scala provides straightforward recommendations for healthy eating that's easy on the gut. He knows his subject well and always comes across as hopeful and helpful-without preaching."-<i>Publishers Weekly</i> | *$6.85 |
 | The DASH Diet for Hypertension
Brand: Pocket
<P> More than 50 million Americans suffer from high blood pressure, and most of them control it by taking prescription drugs with potentially dangerous side effects. But there is a natural, affordable, and easy-to-manage alternative to medication: the DASH (Dietary Approaches to Stop Hypertension) diet. Developed by a world-class team of doctors and nutritionists, the DASH diet is clinically proven to lower blood-pressure levels and thereby reduce the risk of heart failure, stroke, and kidney disease. Now, with <I>The DASH Diet for Hypertension,</I> readers can benefit from: <P><BR> ⢠A hearty and healthful selection of DASH menus, recipes, even grocery lists <P> ⢠DASH weight-loss and exercise programs for everyday living <P> ⢠The science behind DASH, including calorie worksheets and a formula to calculate body-mass <P><BR> ...and much more from this revolutionary program, which is recommended by the American Heart Association; the National Heart, Lung, and Blood Institute; the American Society for Hypertension; and other leading medical authorities. | *$4.12 |
 | On Cooking: A Textbook of Culinary Fundamentals (5th Edition) (MyCulinaryLab Series)
Brand: Prentice Hall
<P style="MARGIN: 0px">Attractively designed and <I>extensively</I> illustrated with color photographs, line drawings, charts, and sidebars, this <I>contemporary</I> introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:</P> <UL> <LI> <DIV style="MARGIN: 0px">Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4<SUP>th</SUP> edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. </DIV></LI> <LI> <DIV style="MARGIN: 0px">Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.   </DIV></LI> <LI> <DIV style="MARGIN: 0px">Updated concept changes to meet the Food Code revision (Chapter 20) </DIV></LI> <LI> <DIV style="MARGIN: 0px">Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts</DIV></LI></UL> <P style="MARGIN: 0px">This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. </P> | *$81.07 |
 | Food for Fifty (12th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0in 0in 0pt" soNormal><B> </B>THE <B>resource--for nearly 70 years</B>âthis e<I>xceptionally</I> comprehensive book/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of ânew toolsâ for helping food professionals meet quickly changing dining trends and satisfy the expectations of today's customer. <B></B> Approximately <B>seventy</B> <B>recipes</B>âorganized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations, and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades, rubs and seasonings; planning and serving special meals (including buffets); temperature guidelines and safe food handling standards; as well as food customs of different religions. <B> </B>For foodservice managers and food production professionals in commercial kitchens.</P> | *$84.00 |
 | Introductory Foods (13th Edition)
Brand: Prentice Hall
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. | *$90.56 |
 | On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Brand: Prentice Hall
<P style="MARGIN: 0px"><B></B> Attractively designed and <I>extensively</I> illustrated with color photographs, line drawings, charts, and sidebars, this <I>contemporary</I> introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. <B></B> This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. <B></B> For Chefs, Restaurant Managers and others in the food service industry. </P> | *$85.00 |
 | Foods: Experimental Perspectives (6th Edition)
Brand: Prentice Hall
Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of foodâincluding the principles that determine safe storage, handling, and preparation. | *$68.39 |
 | On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)
Brand: Prentice Hall
From the creators of the best-selling <I>On Cooking, 4/e</I> comes the new edition of <I>On Bakingâ</I>the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the marketâemphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readersâ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques. | *$79.81 |
 | Food Around the World: A Cultural Perspective (3rd Edition)
Brand: Prentice Hall
<I>Food Around the World: A Cultural Perspective, 3e,</I> examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage. This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe. | *$64.27 |
 | The Profession of Dietetics: A Team Approach (2nd Edition)
Brand: Prentice Hall
This text effectively guides readers through the complex process of discovering who professional dieticians are and understanding the services they perform. The authors consider the dynamic nature of the field and offer clear, up-to-the-minute information regarding the current roles and customers of dietetic professionals as well as future employment possibilities. Credentialing of dietary managers. Dietetic technicians. Registered dietitians. Latest standards of education and the revised standards of practice. Code of Ethics. History of dietetics. American Dietetic Association. Employment opportunities. For readers with an interest in an introduction to dietetics. | *$8.00 |
 | Food Fundamentals (9th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px"> </P> <P style="MARGIN: 0px"><B></B> This book explains the howâs and the whyâs that are basic to the production of safe, high-quality foods. <B> </B> Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. <B> </B>Essential for all students majoring in food science, dietetics, and nutrition; the bookâs knowledge base will help prepare individuals to function effectively in their future careers.</P> | *$85.00 |
 | How to Eat Away Arthritis: Gain Relief from the Pain and Discomfort of Arthritis Through Nature's Remedies
Brand: Prentice Hall Press
This revised and expanded edition of the perennially popular self-help book details how arthritis sufferers can improve their conditions with the foods they eat. Using the simple dietary procedures described in this book, readers can reverse some cases of osteoarthritis or rheumatoid arthritis without expensive drugs or equipment. | *$7.45 |
 | The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free
Brand: Primal Nutrition, Inc.
The popularity of the low carb/paleo/Primal way of eating has exploded, as people discover an appealing and sustainable alternative to the restrictive diets and flawed conventional wisdom that lead to burnout and failed weight loss efforts. The dream of eating satisfying meals-even on a budget-controlling weight and feeling great has now become a reality. As you build momentum for Primal eating, you'll find that you won't even miss the bland, boring, low-fat foods that previously were the central focus of your diet. How can you argue with a menu that includes Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard? This isn't a crash course diet. These and the other Primal recipes provide the foundation for a lifetime of delicious, healthy eating, high energy and protection from common health problems that arise from eating SAD (Standard American Diet). | *$18.99 |
 | Food Inc.
Brand: Public Affairs
Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as -more than a terrific movie-it-s an important movie.- Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably? Expanding on the film-s themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world. | *$14.95 |
 | The Century Vocabulary Builder
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Everyday Foods in War Time
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Legends of Babylon and Egypt in relation to Hebrew tradition
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Across the Zodiac
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Palestine or the Holy Land From the Earliest Period to the Present Time
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
| | Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$1.99 |
 | The Travels of Marco Polo Volume 1
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Anjum's New Indian
Brand: Quadrille Publishing Ltd
Following the huge success of Anjum's television debut in BBC's "Indian Food Made Easy", the same team has come together again for a new series and accompanying book, this time focusing on regional Indian cooking. Based on the same principles - light, modern Indian food for today's busy cooks - Anjum has now created a new collection of delicious dishes that are easy and often quick to put together and full of flavour. All the recipes from the television series are here as well as many more, divided into chapters on Brunches and Light Meals, Seafood, Chicken, Lamb, Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys. In addition, Anjum gives tips for using core Indian ingredients and the book includes features on the cooking of different regions, as well as suggestions for menus and entertaining. | *$24.00 |
 | Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
Brand: Quarry Books
<DIV><p class="MsoPlainText" style="margin: 0in 0in 0pt">The word <I>gelato</i>, in Italian, simply means âice cream,â but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. </p> <p class="MsoPlainText" style="margin: 0in 0in 0pt"></p> <p class="MsoNormal" style="margin: 0in 0in 0pt"><I>Making Artisan Gelato</i>, following on the heels of <I>Making Artisan Chocolates</i>, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmerâs market.</p> <p class="MsoNormal" style="margin: 0in 0in 0pt"></p> <p class="MsoNormal" style="margin: 0in 0in 0pt">From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in <I>Making Artisan Gelato</i> ensure quality concoctions. Recipe flavors run the gamutânuts, spices, chocolate, fruit, herbs, and moreâwith novel flavor pairings that go beyond your standard-issue fare. </p></DIV> | *$15.94 |
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