 | A History of the World in 6 Glasses
Brand: Walker Publishing Company
<DIV><DIV>From beer to Coca-Cola, the six drinks that have helped shape human history<BR>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. <BR><BR><I>A History of the World in 6 Glasses</I> tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.<BR><BR>For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.<BR></DIV></DIV> <DIV><DIV><B>Tom Standage</B> is technology editor at <I>The Economist</I> and the author of <I>The Turk</I>, <I>The </I><I>Neptune</I><I> File,</I> and <I>The Victorian Internet</I>. He lives in Greenwich, England.</DIV></DIV> <DIV><DIV>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates, six of them have had a surprisingly pervasive influence on the course of history during pivotal epochs—from humankind's adoption of agriculture and the birth of cities to the advent of globalization. <I>A History of the World in 6 Glasses</I> presents a vision of world history, telling the story of humanity from the Stone Age to the twenty-first century through the lens of beer, wine, spirits, coffee, tea, and cola. For Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations.</DIV></DIV> <DIV><DIV>"<I>A History of the World in 6 Glasses</I> is loaded with the kind of data that get talked about at the figurative water cooler . . . Incisive, illuminating and swift."—<B>Janet Maslin, <I>The New York Times</I></B></DIV><DIV> </DIV><DIV>"[S tandage] uses something mundane and everyday to tell vivid and accessible stories about the changing textures of human life."—<B>Steven Shapin, <I>The New Yorker</I></B></DIV><DIV> </DIV><DIV>"A s refreshing as a cool glass of beer on a hot day and as stimulating as that first cup of coffee in the morning. There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history."—<B>Wendy Smith, <I>Los Angeles Times</I></B></DIV><DIV><DIV><DIV> </DI V><DIV><DIV>"Historians, understandably, devote most of their attention to war, politics and, not least, money. But history can also be seen through the prism of the commodities that money buys. In <I>A History of the World in Six Glasses</I>, Tom Standage argues that beer, wine, spirits, coffee, tea and cola have each, in their own way, helped to shape the course of history."—<B>Matthew Rees, <I>The Wall Street Journal</I></B></DIV><DIV> </DIV><DIV>" When Standage decided to follow his readable study of an 18th-century chess-playing automaton, <I>The Turk</I>, with a book about six beverages that really did change the world, he had the grace to take both the title and the story in a new direction."—<B>Stephen Meuse, <I>Boston Globe</I></B></DIV><DIV><DIV> </DIV><DI V><DIV>"The book makes an easy and agreeable read, never seeming discursive or unwieldy, despite the vast amount of ground it covers. I'll happily raise my glass to that."—<B>Yiling Chen-Josephson, <I>Newsday</I></B></DIV><DIV><B><I></I>< /B> </DIV><DIV><DIV>"Technology historian Standage follows the flow of civilization as humanity guzzles a half-dozen prime beverages. First made by nature in prehistory was beer. Finding it good, and more salubrious than plain water, mankind turned brewer. (And so the stage was set for cartoons set in barrooms eons later). From cuneiform beer ledgers, Standage's story hops to Dionysus and the oenophiles of Greece and Rome, who knew as much about the pleasures of the grape as any modern wine snob. Here, we learn the vintage that Caligula preferred. In Córdoba, distilled spirits formed rum. Allotments of rum, in turn, enhanced the fighting effectiveness of British tars against foreign sailors debilitated by scurvy. The attempt to pay for the recent revolution by imposing federal taxes on independent stills produced the short-lived Whiskey Rebellion in the new United States. Islam eschewed booze, but a sober gift from the Arab world was coffee. In 17th-century Europe, coffeehouses were not only as ubiquitous as Starbucks, they were 'information exchanges' where people traded news as 'vibrant and unreliable' as that found on a contemporary Internet blog. Tea, which tradition holds was first brewed some 4,500 years ago (our author dates it closer to the first century), became largely controlled, along with opium, by the East India Company. From British tea-time dominance, beverage history goes to that fizzy badge of American hegemony, Coca-Cola. We learn why drugstores once featured soda fountains and how Coke fought Pepsi in WWII. Don't drink the water: throughout history, beer, wine, whiskey, coffee, tea and soda pop were all more potable. Ironically, now that it's bottled and pricey, water seems to making a comeback. Standage offers a distilled account of civilization founded on the drinking habits of mankind from the days of hunter-gatherers to yesterday's designer thirst-quencher. History, along with a bit of technology, etymology, chemistry and bibulous entertainment. Bottoms up!"—<I><B>Kirkus Reviews</B></I></DIV></DIV><DIV> </DIV> <DIV>"Historian Standage explores the significant role that six beverages have played in the world's history. Few realize the prominence of beer in ancient Egypt, but it was crucial to both cultural and religious life throughout the Fertile Crescent, appearing even in the Gilgamesh epic. Wine's history has been recounted in many places, and its use to avoid often—polluted water supplies made it ubiquitous wherever grapes could be easily cultivated. Spirits, first manufactured by Arabs and later rejected by them with the rise of Islam, played a fundamental role in the ascendance of the British navy. As a stimulant, coffee found no hostility within Islam's tenets, and its use spread as the faith moved out of Arabia into Asia and Europe. Tea enjoyed similar status, and it bound China and India to the West. Cola drinks, a modern American phenomenon, relied on American mass-marketing skills to achieve dominance. An appendix gives some modern sources for some of the primitive beers and wines described in the text.”—<I><B>Booklist</B></I></DIV><D IV> </DIV><DIV>"Standage starts with a bold hypothesis—that each epoch, from the Stone Age to the present, has had its signature beverage—and takes readers on an extraordinary trip through world history. <I>The</I> <I>Economist</I>'s technology editor has the ability to connect the smallest detail to the big picture and a knack for summarizing vast concepts in a few sentences. He explains how, when humans shifted from hunting and gathering to farming, they saved surplus grain, which sometimes fermented into beer. The Greeks took grapes and made wine, later borrowed by the Romans and the Christians. Arabic scientists experimented with distillation and produced spirits, the ideal drink for long voyages of exploration. Coffee also spread quickly from Arabia to Europe, becoming the 'intellectual counterpoint to the geographical expansion of the Age of Exploration.' European coffee-houses, which functioned as 'the Internet of the Age of Reason,' facilitated scientific, financial and industrial cross-fertilization. In the British industrial revolution that followed, tea 'was the lubricant that kept the factories running smoothly.' Finally, the rise of American capitalism is mirrored in the history of Coca-Cola, which started as a more or less handmade medicinal drink but morphed into a mass-produced global commodity over the course of the 20th century. In and around these grand ideas, Standage tucks some wonderful tidbits—on the antibacterial qualities of tea, Mecca's coffee trials in 1511, Visigoth penalties for destroying vineyards—ending with a delightful appendix suggesting ways readers can sample ancient beverages."—<B><I>Publishers Weekly</I> (starred review)</B></DIV></DIV></DIV></DIV></DIV ></DIV></DIV> | *$8.99 |
 | Weber's Big Book of Grilling
Brand: WEBER Part Number: 62542
Building on the tremendous success of Weber's Art of the Grill, Weber the world's best-known and most trusted grilling experts, return with the ultimate in barbeque cookbooks. Weber's Big Book of Grilling is the definitive guide to outdoor cooking. Packed with 350 recipes and hundreds of sure-fire tips and techniques, this one-stop cookbook is guaranteed to turn readers everywhere into backyard heroes. Using nearly 50 years of outdoor grilling wisdom, the experts at Weber have created an essential handbook destined to become a sauce-stained classic. So, for the chef who's barely flipped a burger or for the local grilling guru, here's all the advice they'll need to stretch their skills--and at the price that's red-hot as the coals! | *$9.99 |
 | Weight Watchers' Simply the Best : 250 Prizewinning Family Recipes
Brand: Weight Watchers
Weight Watchers has helped teach millions of Americans to lose weight and keep it off while incorporating delicious, good-for-you recipes into a daily diet. Now, Weight Watchers brings you the very best in low-fat, low-calorie cooking: an award-winning collection of 250 outstanding dishes from across the country. These recipes -- Weight Watchers members family favorites -- are sure to win kudos from your own friends and family. They're so delicious and easy that they're certain to become a regular part of your cooking repertoire -- and your family will love every healthful bite. Simply the Best has a recipe to please every palette: Asian Meatballs, Corn and Bean Chowder, Cranberry Basmati Rice, Chicken Tetrazzini -- plus a wealth of selections from soups and appetizers to main dishes and desserts. Simply the Best contains completely up-to-date Weight Watchers weight loss program information and each recipe includes complete nutritional data. Its stylish design and full-color photography make it attractive enough for gift-giving. | *$10.25 |
 | Recipe Keeper
Brand: Welcome Books
<b><br> </b>How many times have you clipped a recipe from a newspaper or magazine, then “lost” it in a drawer? Welcome’s charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With its three-ring binding, the Recipe Keeper allows for the easy removal and addition of new pages. Blank sheets are ready to be filled in with handwritten recipes, while the empty clear plastic adhesive sheets provide the perfect storage for published recipes clipped from magazines and newspapers, printed off the internet, or photocopied from cookbooks. The best part – everything wipes clean! With an “equivalents and substitutions” table, the Recipe Keeper comes packed with everything a home chef could need. <br> <br> Aside from its wonderful array of practical features, the Recipe Keeper makes the perfect gift for anyone thanks to its whimsical design. Featured on each tab is vintage artwork and inspiring quotes from famous food lovers such as Sophia Loren, Oscar Wilde, and Jonathon Swift. Collecting recipes and dishes has never been so fun and easy — so start clipping, and bon apetit!<br> <br> Colorful tabs separate and organize recipes by type and occasion for simple, easy access, including: <br> <br> Breakfast & Breads <br> Hors d’oeuvres & Appetizers<br> Soups, Salads, & Sandwiches<br> Pasta & Grains<br> Meat, Poultry & Seafood <br> Vegetables & Sides<br> Desserts & Beverages<br> Holidays & Parties | *$16.68 |
 | Dr. Gott's No Flour, No Sugar(TM) Diet
Brand: Wellness Central
During his 40 years of medical practice and in his nationally syndicated newspaper column, Dr. Gott's patients and readers have continually asked him for a way to lose weight that is both simple and foolproof. In response, he developed the No Flour, No Sugar diet which has prompted countless weight loss success stories from his patients, thousands of letters from readers of his column raving about their successes, and a New York Times bestselling book.<BR><BR>DR. GOTT'S NO FLOUR, NO SUGAR DIET is about as <BR>easy as it gets. All you need to do is eliminate flour and added sugar from your diet. That means no bread, bagels, cookies, or cakes, but it doesn't mean you can't still enjoy lean meats, rice, low-fat dairy products, vegetables, and fruits. It doesn't call for counting calories or grams of food, it allows you to choose from a wide range of food (once you hit your goal weight, you can even reintroduce some items with flour and sugar back into your diet), and it's totally affordable. In this book, you will learn how to:<BR><BR>-Satisfy your sweet tooth without sugar<BR>-Plan for success and stay on track<BR>-Curb your carb cravings without flour<BR>-Keep the weight off in the long term<BR><BR>The book also includes firsthand questions and challenges from his readers, and Dr. Gott's informative and helpful responses. Complete with recipes for Breakfast; Soups, Salads, Wraps; Snacks and Appetizers; Entrees; and Desserts; and easy-to-follow meal plans, this is a simple and effective diet that delivers phenomenal, fast results.<BR> | *$8.38 |
 | The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds
Brand: Wellness Central
"I've known Rip for more than 20 years. In that time, he's been a great motivator for so many people. This terrific book will inspire all who read it to change their lives and optimize their health."<STRONG>-Lance Armstrong, cancer survivor, seven-time Tour de France champion </STRONG><BR><BR><B>Lose weight, lower cholesterol, significantly reduce the risk of disease, and become physically fit--in just 4 weeks. </B><BR><BR>Professional athlete-turned-firefighter Rip Esselstyn is used to responding to emergencies. So, when he learned that some of his fellow Engine 2 firefighters in <st1:place w:st="on"><st1:City w:st="on">Austin</st1:City>, <st1:State w:st="on">TX</st1:State></st1:place>, were in dire physical condition-several had dangerously high cholesterol levels (the highest was 344!)-he sprang into action and created a life-saving plan for the firehouse. By following Rip's program, everyone lost weight (some more than 20 lbs.), lowered their cholesterol (Mr. 344's dropped to 196), and improved their overall health. Now, Rip outlines his proven plan in<EM> this book.</EM> With Rip as your expert coach and motivator, you'll transform your body and lifestyle in a month. His plant-powered eating plan is based on a diet of whole foods, including whole grains, fresh fruits, vegetables, legumes, nuts, and seeds. This invaluable guide features: **Dozens of easy, mouthwatering recipes-from pancakes to pizza, Tex-Mex favorites to knockout chocolate desserts-that will keep you looking forward to every bite **Pantry-stocking tips will take the panic out of inevitable cravings and on-the-fly meals **Guidelines on menu choices that will allow you to eat out, wherever and whenever you want **Rip's simple, firefighter-inspired exercise program that will boost your metabolism and melt your fat away.<BR><BR>Medically approved, easy-to-follow, and amazingly effective<I>,</I> this diet is designed for anyone who wants to make heroic strides in his or her health, weight, and well-being-all without heroic effort.<BR><BR>"Want to be as strong as a <ST1:STATE w:st="on"><ST1:PLACE w:st="on">Texas</ST1:PLACE></ST1:STATE> firefighter? Or as healthy as a professional triathlete? Then follow the wonderful advice of Rip Esselstyn, who is both. His book can save your life--whether you're a man or a woman. Highly recommended!" -<STRONG>Dean Ornish, M.D., Founder and President, Preventive Medicine Research Institute, Clinical Professor of Medicine, <ST1:PLACETYPE w:st="on">U</ST1:PLACETYPE> of <ST1:PLACENAME w:st="on">California</ST1:PLACENAME><ST1 :PLACE w:st="on"><ST1:CITY w:st="on">SF, </ST1:CITY></ST1:PLACE>author, <I>Dr. Dean Ornish's Program for Reversing Heart Disease</I></STRONG> | *$13.41 |
 | Dr. Gott's No Flour, No Sugar(TM) Cookbook
Brand: Wellness Central
During his forty years of medical practice and in his nationally syndicated column, Dr. Peter Gott has been asked constantly by patients and readers for a simple, foolproof way to lose weight. In response, he developed the No Flour, No Sugar Diet, which has prompted countless success stories from his patients, thousands of letters from his readers raving about their phenomenal weight loss, and his first<I > New York Times</I> bestselling book, <I >Dr. Gott's No Flour, No Sugar Diet</I>. And now, here are more than 175 new recipes promising rapid and effective weight loss.</BR></BR><BR/> It's uncomplicated and inexpensive. It allows you to forget calorie counting and gram counting. Cheating <I >is</I> allowed! In this book, Dr. Gott shows how easy it is to experience a variety of wonderful meals (including dessert!) while eliminating flour and added sugar from your diet. Say good-bye to bagels and cakes-and enjoy lean meats; potatoes; rice; low-fat dairy products; vegetables; flourless, sugar-free cookies; and fruits. The inexpensive and nutritious dishes make maintaining this diet a snap for everyone, with recipes such as:</BR></BR><BR/><UL type=disc><BR/><LI MARGIN: 0in 1.5in 0pt 0in; LINE-HEIGHT: 150%; mso-list: l0 level1 lfo1; tab-stops: list .5in">Breakfast: Faux French Toast, Spicy Scrambled Eggs, Potato Pancakes with Applesauce</LI><BR/><LI MARGIN: 0in 1.5in 0pt 0in; LINE-HEIGHT: 150%; mso-list: l0 level1 lfo1; tab-stops: list .5in">Soups: Creamy <st1:place w:st="on"><st1:City w:st="on">Tomato</st1:City>, <st1:country-region w:st="on">Turkey</st1:country-region></s t1:place> and Barley, Cuban Black Bean</LI><BR/><LI MARGIN: 0in 1.5in 0pt 0in; LINE-HEIGHT: 150%; mso-list: l0 level1 lfo1; tab-stops: list .5in">Appetizers: Sausage-Stuffed Mushrooms, Salmon Cakes on Spinach, Cheesy Eggplant Wedges</LI><BR/><LI MARGIN: 0in 1.5in 0pt 0in; LINE-HEIGHT: 150%; mso-list: l0 level1 lfo1; tab-stops: list .5in">Entrees: Asparagus and Chicken Pasta, Stir-Fried Beef with Bean Threads, Jasmine <st1:country-region w:st="on"><st1:place w:st="on">Turkey</st1:place></st1:countr y-region> Rice</LI><BR/><LI MARGIN: 0in 1.5in 0pt 0in; LINE-HEIGHT: 150%; mso-list: l0 level1 lfo1; tab-stops: list .5in">Desserts: Fruity Rice Pudding, Blueberry Raspberry Crumble, Banana Bread, Mandarin Mousse</LI></UL><BR/> ...and more.</BR></BR><BR/> In addition, the book includes advice on stocking your kitchen, understanding healthy carbohydrates and how to incorporate them into your diet, and avoiding the dreaded yo-yo dieting effect. Eliminate flour and sugar from your diet-shed excess pounds and enjoy your ideal weight! | *$5.73 |
 | Juicing, Fasting, and Detoxing for Life: Unleash the Healing Power of Fresh Juices and Cleansing Diets
Brand: Wellness Central
Did you know the secret to vibrant health is in your blender? It's true--juicing vegetables provides concentrated nutrition that is found in virtually no other source: vitamins, minerals, enzymes, phytochemicals, and antioxidants. By juicing, you'll feel better, more energized, and improve your immune system. <BR/> More than a simple collection of recipes, this book guides readers toward a lifestyle that promotes alkaline balance by juicing, eating well, and cleansing the body and soul. While most juicing books focus too much on fruit juice (which disrupts the body's pH balance with too much natural sugar), this book primarily focuses on juices, smoothies and soups made from vegetables. It also also offers a guide to the food richest in nutrients from Vitamin A to zinc and includes various cleanses to benefit the colon, liver, gall bladder, and kidney and more. Beyond the body, the Caboms explain the heavy toll emotional, mental, and spiritual unrest can take on the body (and sometimes even encourage disease) and share unique, effective methods for cleansing the body of such toxicity. | *$4.89 |
 | Dr. Patrick Walsh's Guide to Surviving Prostate Cancer, Second Edition
Brand: Wellness Central
<STRONG>EVERY MAN NEEDS THIS BOOK!</STRONG><BR/><BR/><BR/> Each year, more than 200,00 American men are diagnosed with prostate cancer. The good news is that more men are being cured of this disease than ever before. <BR/><BR/><BR/> Now in a revised second edition, this lifesaving guide by Dr. Patrick Walsh and ard-winning science writer Janet Farrar Worthington offers a message of hope to every man facing this illness. Prostate cancer is a different disease in every man--which means that the right treatment varies for each man. Giving you a second opinion from the world's top experts in surgery, pathology, urology, and radiation and medical oncology, this book helps you determine the best plan for you. Learn:<BR/><BR/><BR/><UL><BR/><LI>What causes prostate cancer--your risk factors, including heredity, diet, and environment</LI><BR/><LI>How some simple changes in your diet and lifestyle can help prevent or delay the disease</LI><BR/><LI>Why the digital rectal exam and PSA test can save your life--and when to get these tests</LI><BR/><LI>The latest treatment options: from Dr. Walsh's "nerve-sparing" radical prostatectomy to new radiation techniques, laparoscopic procedures, and new drugs that are revolutionizing treatment of advanced cancer</LI><BR/><LI>The most effective methods for maintaining continence and potency after treatment. </LI></UL><BR/>"The ultimate book on the No. 1 men's disease in the world...should be in every man's home." --<EM>USA Today</EM><BR/><BR/><BR/>"Comforting, encouraging...a must-read for women, men, and families...tells you everything you need to know."<EM>--Elizabeth Dole</EM><BR/><BR/><BR/>"Dr. Walsh is widely regarded as the nation's finest prostate surgeon...Very current...thoroughgoing primer on the disease, full of accessible but detailed explanations." --<EM>Washington Post</EM><BR/><BR/><BR/><STRONG>Patrich C. Walsh, MD</STRONG>, the world's foremost authority on prostate cancer, is the Distinguished Service Professor of Urology at the Brady Urological Institute of the The Johns Hopkins Medical Institutions in Baltimore, Maryland. Dr. Walsh was honored as the 2007 National Physician of the Year for Clinical Excellence by <EM>Americas Top Doctors.</EM><BR/><BR/><BR/><STRONG>Jane t Farrar Worthington</STRONG> is an award-winning science writer. | *$6.80 |
 | The 3-Day Cleanse: Drink Fresh Juice, Eat Real Food, and Get Back into Your Skinny Jeans
Brand: Wellness Central
Celebrities, foodies and media people rely on the Blueprint Cleanse for relief from the excess, overindulgence and toxins we are all exposed to every day. Now, the founders of the cleanse praised in Elle, Vogue and Every Day with Rachel Ray, offer THE 3-DAY CLEANSE, an at-home juice cleansing program for everyone. Cleansing allows the digestive system to rid itself of the toxins everyone accumulates from unhealthy eating or from the environment. This is a customized program based on your own personal health and lifestyle. Unlike other programmes the Blueprint Cleanse includes enough calories and natural fats for an easier yet incredibly effective cleanse. This books guides readers through step-by-step guidelines for a 1-day, 3-day and 14-day cleanse, as well as a long-term maintenance plan. There are sidebars with quick tips, secrets and advice from people who have done the cleanse and in addition to the juice, raw and part-raw recipes the authors include advice on battling the urge to cheat and working the cleanse into a busy lifestyle. It will boost your immune system, alleviate allergies and PMS, improve your mood and sex drive and clear up your skin. Finally. | *$9.23 |
 | The Ultimate Smoothie Book: 130 Delicious Recipes for Blender Drinks, Frozen Desserts, Shakes, and More!
Brand: Wellness Central
DESCRIPTION: When the original Ultimate Smoothie Book was first published, smoothies were sweeping the country and becoming the hottest item on the menu everywhere from Baskin-Robbins to Jamba Juice. And why not? They're creamy, fruity, delicious, quick and easy to make, and most important--they're good for you! Now, THE ULTIMATE SMOOTHIE BOOK has been updated by nutritionist Cherie Calbom, aka "The Juice Lady", to include lots of delicious new smoothie recipes, as well as vital new information on: Carbohydrate reduction, with special low-carb smoothie recipes. The recently discovered health risks of soy--and suggested substitutions wherever soy is called for. Coconut oil, the latest diet and health phenomenon. | *$11.86 |
 | The Food Processor Bible
Brand: Whitecap Books
That dusty old food processor in the back of the pantry is an extra pair of hands, the fastest sous-chef you'll ever find, and an adventure in cooking. Over 500 recipes, hundreds of practical tips and techniques, and a Daily Food Use Guide will transform your food processor into your most cherished kitchen tool. | *$15.61 |
 | Everyday Indian: 100 Fast, Fresh and Healthy Recipes
Brand: Whitecap Books
<p> Classic and contemporary Indian cuisine with a healthy focus. </p><p> This new cookbook introduces a modern concept in Indian cuisine -- dishes that can be prepared in less than 25 minutes. </p><p> The healthy recipes in <b>Everyday Indian</b> prove that Indian cooking doesn't have to be complicated. Bal Arneson provides recipes that use everyday spices and common techniques to create simple, mouthwatering dishes that even the novice cook can whip up at home. </p><p> Arneson also offers low-fat options for the health conscious without ever compromising taste. Indian food is simple, quick and delicious with dishes like: </p><p> <li>Bal's no-butter chicken</li> <li>Baked samosas</li> <li>Whole wheat naan bread</li> <li>Tandoori halibut patties</li> <li>Lamb kabobs with Thai-Indian fusion sauce</li> <li>Grilled sockeye salmon with mango salsa</li> <li>New York steak with fennel seeds and ginger potatoes</li> <li>Mango lassi with low-fat yogurt</li> </p><p> Indian cuisine is easy for the home cook using this comprehensive cookbook. </p> | *$19.77 |
 | Quinoa 365: The Everyday Superfood
Brand: Whitecap Books Ltd.
One of the world's healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it an increasingly popular food choice for those looking to incorporate 'superfoods' into their everyday diets. Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, and/or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders. But that's not all: You can eat quinoa guiltlessly knowing it's free of cholesterol and trans fats. In Quinoa 365 sisters Patricia Green and Carolyn Hemming show you how to use this miraculous superfood in all your favourite dishes. | *$19.31 |
 | The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition
Brand: Whole Life Press
The Whole Life Nutrition Cookbook offers readers and foods lovers a new and in-depth look at foods found in their whole form and how to prepare them. Learn to prepare foods that promote optimal health, decrease inflammation, prevent disease, and energize your body. There are over 200 delicious, nourishing recipes in this cookbook that will delight your taste buds and satisfy your soul.<P> <P>The Whole Life Nutrition Cookbook includes:<BR> <b>Evidence-based information on whole foods</b><BR> <b>Information on food sensitivities, including ways to adapt recipes with gluten, dairy, eggs, or soy</b><BR> <b>A complete guide to stocking your whole foods pantry</b><BR> <b>Sweet and savory whole grain baked goods that are gluten, dairy, egg, and soy-free</b><BR> <b>Scrumptious vegetarian recipes along with delicious fish, poultry, and meat recipes</b><BR> <b>A schedule for introducing solid foods to infants</b><BR> <b>A proven 28-day elimination and detoxification diet</b><P> <P>The Whole Life Nutrition Cookbook provides a diverse array of recipes for every taste bud and eating style. Recipes include Minty Green Smoothie, Sweet Rice Cereal, Root Vegetable Pancakes, Easy Gluten-Free Biscuits, Orange Currant Millet Bread, Quinoa Zucchini Bread, Fall Pinto Bean and Yam Soup, Creamy Butternut Squash Soup, Turkey and Wild Rice Soup, Raw Sauerkraut, Autumn Harvest Salad, Braised Kale with Garlic and Ginger, Curried Vegetables, Buckwheat Soba Noodle Salad, Thai Fried Rice, Coconut Quinoa Pilaf, Spinach and Tofu Enchiladas with Spicy Ancho Chili Sauce, Tempeh Fajitas, Lentil and Spinach Dal, Sunny Sunflower Seed Burgers, Spiced Citrus Salmon, Coconut Lime Chicken, Lemon Blueberry Pudding, Chewy Chocolate Chip Cookies, Raw Chocolate Hazelnut Brownies, Zesty Lemon Tart, Decadent Chocolate Bundt Cake, and Berry Peach Iced Nut Cream. There are also recipes for healing teas, nut milks, and smoothies, as well as recipes for salad dressings, dips, and sauces. With so many recipes to choose from, the question: <i>What's for Dinner?</i> can easily be answered every time. | *$22.95 |
 | How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
Brand: Wiley
<b>Today's Favorite Kitchen Companion—Revised and Better Than Ever</b> <p> Mark Bittman's award-winning <i>How to Cook Everything</i> has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. <p> "A week doesn't go by where I don't pull <i>How to Cook Everything</i> down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"<br> —<b>Al Roker</b> <p> "This new generation of <i>How to Cook Everything</i> makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."<br> —<b>Mario Batali</b> <p> "Mark Bittman has done the impossible, improving upon his now-classic <i>How to Cook Everything</i>. If you need know-how, here's where to find it."<br> —<b>Bobby Flay</b> <p> "Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."<br> —<b>Jean-Georges Vongerichten</b> <p> "Throw away all your old recipes and buy <i>How to Cook Everything</i>. Mark Bittman's recipes are foolproof, easy, and more modern than any others."<br> —<b>Isaac Mizrahi</b> <p> "Generous, thorough, reliable, and necessary, <i>How to Cook Everything</i> is an indispensable reference for both experienced and beginner cooks."<br> —<b>Mollie Katzen</b>, author of the <i>Moosewood Cookbook</i> <p> "I learned how to cook from <i>How to Cook Everything</i> in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."<br> —<b>Lisa Loeb</b>, singer/songwriter | *$19.20 |
 | The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat
Brand: Wiley
"We can’t recommend The Paleo Diet highly enough!"<BR> – Michael and Mary Dan Eades, M.D.<BR> authors of Protein Power <P>"The Paleo Diet is at once revolutionary and intuitive. . . . Its prescription provides without a doubt the most nutritious diet on the planet."<BR> –Jennie Brand-Miller, Ph.D., coauthor of the bestselling The Glucose Revolution and The Glucose Revolution Life Plan <P>"Filled with delicious recipes and meal plans, The Paleo Diet will open your eyes, trim your waistline, and improve your overall health."<BR> –Michael R. Eades, M.D., and Mary Dan Eades, M.D.<BR> authors of The 30-Day Low-Carb Diet Solution and coauthors of The Low-Carb Comfort Food Cookbook <P>"Finally, someone has figured out the best diet for people–a modern version of the diet the human race grew up eating. Dr. Loren Cordain’s easy-to-follow diet plan cuts right to the chase."<BR> –Jack Challem, coauthor of Syndrome X: The Complete Nutritional Program to Prevent and Reverse Insulin Resistance <P>Healthy, delicious, and simple, the Paleo Diet is the diet you were designed to eat. If you want to lose weight–up to 75 pounds in six months–or if you want to attain optimal health, The Paleo Diet will do wonders for you. The world’s leading expert on Paleolithic (Stone Age) nutrition, Dr. Loren Cordain demonstrates how, by eating all the lean meats and fish, fresh fruits, and nonstarchy vegetables you want, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, Syndrome X, and many other illnesses. Over 100 delicious Paleo recipes provide enough flavor and variety to satisfy anyone, and the six weeks of Paleo meal plans get you started on a healthy and enjoyable new way of eating. Start reading and following The Paleo Diet today and eat your way to weight loss, weight control, increased energy, and lifelong health–while enjoying every delicious bite. | *$14.95 |
 | Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid)
Brand: Wiley
<ul> <li>Completely revised and updated with a fresh new design. <li>More than 1,400 recipes—tested and perfected in the Better Homes and Gardens Test Kitchen—including 400+ quick and easy ones. <li>All-new 20-Minute chapter, which includes more than 45 fast meal solutions. <li>More recipes on your favorite topics: Cookies, Desserts, Grilling and Slow Cooker. Plus, the Grilling chapter now features recipes for the turkey fryer and more recipes for the smoke cooker. <li>At-a-glance icons identify Easy, Fast, Low-Fat, Fat-Free, Whole Grain, Vegetarian, and Favorite recipes. <li>Simple menu ideas featured in every main-dish chapter. <li>Updated Cooking Basics chapter includes need-to-know kitchen survival advice including food safety, make-ahead cooking, must-have timesaving kitchen gadgets and emergency substitution charts. <li>Essential need-to-know information now conveniently located at the front of each chapter for easy reference helps ensure cooking success. <li>More than 800 full-color photos of finished dishes, how-to demonstrations and food IDs. <li>Hundreds of hints and tips, plus easy-to-read cooking charts. <li><b>Bonus Material:</b> Exclusive to cookbook buyers, an online menu component offers hundreds of menu ideas and more than 75 bonus recipes. </ul> | *$0.37 |
 | How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Brand: Wiley
<b>The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything</b> <p> Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book <i>How to Cook Everything</i> has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with <i>How to Cook Everything: Vegetarian</i>, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. <p> <i>How to Cook Everything: Vegetarian</i> includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to <i>Cook Everything: Vegetarian</i> truly makes meatless cooking more accessible than ever. <p> <b>Praise for How to Cook Everything Vegetarian</b> <p> "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."<br> —Mario Batali, chef, author, and entrepreneur <p> "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's <i>How to Cook Everything Vegetarian</i> part of your culinary library."<br> —Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the <i>Mesa Grill Cookbook</i> <p> "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."<br> —Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of <i>You: The Owner's Manual</i> | *$17.80 |
 | Professional Cooking
Brand: Wiley
Packed with more than 650 recipes plus 600 variations and more information than ever before, the <i>Seventh Edition</i> of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. <p> Wayne Gisslen's <i>Professional Cooking</i> has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques. <ul> <LI> More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes <LI> Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math <LI> More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures <LI> Wayne Gisslen is also the author of <i>Advanced Professional Cooking, Professional Baking</i>, and <i>The Chef's Art</i>, all from Wiley </ul> Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques. | *$44.10 |
 | The Professional Chef
Brand: Wiley
"A serious reference for serious cooks."<br> -Thomas Keller, Chef and owner, The French Laundry <p> Named one of the five favorite culinary books of this decade by <i>Food Arts</i> magazine, <i>The Professional Chef®</i> is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today. <p> The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. <p> This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), <i>The Professional Chef®</i> is an unrivaled reference and source of inspiration for the serious cook. <p> The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals. | *$42.23 |
 | Miss Vickie's Big Book of Pressure Cooker Recipes
Brand: Wiley
The Ultimate Pressure-Cooker Cookbook<br> <br> Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you're a pressure-cooker newcomer or a longtime fan, you'll find all the recipes, techniques, and tips you need for a lifetime of great pressure-cooker meals.<br> <br> Miss Vickie's Big Book of Pressure Cooker Recipes is jam-packed with nearly 400 fast, tasty, foolproof recipes, ranging from one-pot meals like Chicken and Rice with Mushrooms to Sweet and Sour Pork, Navy Bean Soup, and Chocolate Malt Cheesecake. Miss Vickie's detailed recipe instructions and special techniques, such as "pan in pot" pressure cooking, guarantee that each dish comes out perfectly cooked--and perfectly delicious.<br> <br> But Miss Vickie gives you more than just great recipes. Her book also provides in-depth guidance on every aspect of choosing and using a pressure cooker, including:<br> * <br> <br> A buyers' guide to modern pressure cookers<br> * <br> <br> Step-by-step pressure-cooker instructions<br> * <br> <br> Pressure-cooker safety<br> * <br> <br> Basic and advanced pressure-cooking techniques<br> * <br> <br> Common mistakes in pressure cookery<br> * <br> <br> Adapting recipes to the pressure cooker<br> * <br> <br> Tips, tricks, and troubleshooting<br> <br> <br> Offering hundreds of recipes that are proven to work--and proven delicious--plus plain-English answers to all of your pressure-cooker questions, Miss Vickie has created the single most useful pressure-cooker book ever published. It's a resource you'll turn to again and again as you explore the world of pressure-cooker possibilities and pleasures. | *$13.42 |
 | Weight Watchers New Complete Cookbook Momentum Program Edition
Brand: Wiley | *$11.88 |
 | So Easy: Luscious, Healthy Recipes for Every Meal of the Week
Brand: Wiley
<p>A <i>New York Times' </i>bestselling author's guide to quick and healthy everyday meals</p><p>As weekly host of the Food Network's <i>Healthy Appetite, </i>Ellie Krieger is known for creating light and healthy dishes that taste great and are easy enough for the busiest people to prepare. Now, Ellie has put together a collection of meal solutions for those of us who love food and want to eat well but struggle to make it happen given life's hectic pace.With 150 delicious, easy-to-prepare, fortifying recipes, Ellie provides dishes that tackle every possible mealtime situation. Illustrated with 50 full-color photos, there are recipes for:<ul><li>Grab-and-go breakfasts for hectic days, as well as easy breakfast options for more leisurely mornings</li><li>Lunches to go, each road-tested in a cooler pack, along with at-home lunches for when you have the luxury of eating in</li><li>A month's worth of different rush-hour dinners-fabulous meals you can whip up in less than thirty minutes-as well as dinners for days when you have a little more time to marinate or roast, but still want it all to be effortless</li><li>Decadent desserts, some ready in minutes, others truly worth waiting for-all easily pulled together</li></ul><p>As a mom with a full-time job, Ellie knows how busy life is when you're juggling your family's needs. Now, you can stop stressing over whether to eat healthily or to eat fast. The recipes here-from Cheddar Apple Quesadilla, Pork Piccata with Spinach and Garlic Mashed Potatoes, Marinated Flank Steak with Blue Cheese Sauce to Chocolate-Cream Cheese Panini Bites and Fig and Ginger Truffles-are ideal, regardless of the time, or experience, you have in the kitchen.<p>When so much in life is complicated, isn't it nice to know that eating doesn't have to be? After making and enjoying the meals in this book, you will say along with the title, "That was SO EASY!" | *$9.95 |
 | Professional Baking
Brand: Wiley
This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, <i>Professional Baking</i> offers an excellent foundation for mastering the art and craft of baking. | *$35.65 |
 | Sauces: Classical and Contemporary Sauce Making
Brand: Wiley
<B>Winner of the 1991 James Beard Cookbook of the Year Award.</B> <p> "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."—Richard Olney, from the Foreword. <p>"...another cookbook that can stand among the best reference works."—Gourmet Magazine. <p>"This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English."—Jeremiah Tower, Stars Restaurant. <p>The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. <p>The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, <I>Sauces</I> explains how and why the ingredients of a sauce are combined. <p><B>James Peterson</B> is a chef and cooking instructor. He is also the author of <I>Fish and Shellfish</I> and <I>Splendid Soup</I>, which was nominated for a James Beard Foundation Award. | *$28.82 |
 | Nutrition for Foodservice and Culinary Professionals
Brand: Wiley
<i>Nutrition for Foodservice and Culinary Professionals</i> is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this <i>Sixth Edition</i> addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more! | *$5.99 |
 | Professional Cooking, College Version
Brand: Wiley
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This new edition includes videos on the CD in the back of the book that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program of this title includes over 220 new colour photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added to this book, for a total of 650 recipes plus another 600 variations. It features more focus on international recipes and variations. It includes enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. This title contains up-to-date nutrition guidelines. It is thoroughly revised and enhanced. CulinarE-Companion(trademark) Recipe Management software contains all recipes from the book - and 90 bonus recipes. | *$62.85 |
 | Baking and Pastry: Mastering the Art and Craft
Brand: Wiley
"The nation's most influential training school for professional cooks."—Time <p>The most up-to-date kitchen reference available on hot and cold buffet—from the experts at The Culinary Institute of America<br> This complete book on garde manger covers the art and technique of preparing a full range of hot and cold dishes—from hors d'oeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p€tés, condiments, and more. There are 500 recipes that inspire readers to build skills and experiment with new dishes, while 75 all-new color photographs by award-winning photographer Ben Fink make it easy to visualize key techniques. With an attractive new design, this edition also features fresh material on appetizers, hors d'oeuvres, and buffet management, all with a focus on international options. <p>Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Also available from the Culinary Institute of America Baking and Pastry: Mastering the Art and Craft | *$44.10 |
 | Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money
Brand: Wiley
<b>You don't have to blow your budget to eat great meatless and dairy-free meals every day.</b> <p> With <i>Vegan on the Cheap</i>, you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals. <p> This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there's even a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers. <ul dir="ltr"> <li> <div>Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette</div> <li> <div>Written by renowned vegan and vegetarian expert and food writer Robin Robertson, author of 1,000 Vegan Recipes Features cost-per-serving icons that highlight the cost of each affordable dish</div> <li> <div>Packed with affordable recipes and money-saving tips, this is the ultimate resource for every vegan kitchen.</div> </ul> | *$9.94 |
 | Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes
Brand: Wiley
The most trusted name in weight loss makes healthy eating fast and delicious. Perfect for everyone who thought they were too busy" to cook healthy food, these meals are ready in 15, 20, or 30 minutes -- just pick the time frame that fits your schedule. The wide range of recipes will please everyone, from fussy kids to gourmets. Sample Pierogies with Creamy Mushroom and Sherry Sauce, Berries and Cream Blintzes, Pepper-Crusted Flank Steak with Cucumber Relish, Cuban Sandwiches, Easy Paella, Tuna Panzanella and Wild Mushroom Risotto." | *$5.00 |
 | Culinary Artistry
Brand: Wiley
"In <I>Culinary Artistry</I>...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."—Molly O'Neil in <I>The New York Times Magazine</I>. <p>For anyone who believes in the potential for artistry in the realm of food, <I>Culinary Artistry</I> is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefs—including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters—the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. | *$16.50 |
 | Purchasing: Selection and Procurement for the Hospitality Industry, 5th Edition
Brand: Wiley
The updated edition of the classic text on selection and procurement<br> For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today.<br> The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends.<br> Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services. | *$3.88 |
 | Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Brand: Wiley
<b>The leading guide to the professional kitchen's cold food station, now fully revised and updated</b></p> <p> Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of <i>Garde Manger</i> is an indispensable reference for culinary students and working chefs everywhere.</p> | *$38.38 |
 | 1,000 Vegan Recipes
Brand: Wiley | *$19.10 |
 | Weight Watchers New Complete Cookbook
Brand: Wiley
<b>The Healthy Cook's Best Kitchen Companion</b> <p> Eating well and losing weight have never beeneasier—or more delicious! This comprehensive Weight Watchers cookbook is packed with more than 500 fresh and flavorful recipes for every meal and virtually every occasion. With countless cooking tips, helpful how-to's, and sixty color photographs, <i>Weight Watchers New Complete Cookbook</i> is the all-in-one kitchen resource you'll turn to again and again for great ideas and inspiration. <p> Whether you're looking for a quick and easy weeknight dinner or something special to spice up a weekend brunch, you'll find a variety of recipes to choose from on every page, ranging from classic comfort foods to zesty international dishes. <p> Throughout, Weight Watchers nutrition and cooking experts offer you simple, flexible ways to achieve your weight-loss goals without giving up favorite foods. <p> <b>Here's what is inside:</b> <ul> <li> <p> More than 500 healthy recipes, including <b>Core Plan</b> recipes and <b><i>POINTS</i></b> values for every recipe <li> <p> Information on Weight Watchers' popular <b>Flex Plan</b> <li> <p> A brand-new holiday baking chapter, with recipes from around the world <li> <p> Handy recipe icons (for <b>Core Plan</b>, 20 minutes or less, spicy, and 5 <b><i>POINTS</i></b> values or less) <li> <p> Complete nutrition information—including trans fats <li> <p> Valuable tips, how-to's, substitutions, and leftover ideas <li> <p> And much more </ul> | *$10.99 |
 | Beer School: Bottling Success at the Brooklyn Brewery
Brand: Wiley
<b>What do you get when you cross a journalist and a banker? A brewery, of course.</b> <p> "A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist's skepticism-as though he has forgotten that he is reporting on himself. Tom is even less forgiving-he's a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement."<br> —Michael Jackson, The Beer Hunter(r) <p> "An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that's not enough, it is all about beer!"<br> —Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School <p> "Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom's book an A++!"<br> —Norm Brodsky, Senior Contributing Editor, <i>Inc.</i> magazine <p> "Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too."<br> —Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, <i>The Road to Success: How to Manage Growth</i> <p> "Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale."<br> —Ken Grossman, founder, Sierra Nevada Brewing Co. | *$10.63 |
 | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Brand: Wiley
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. | *$38.32 |
 | 1,000 Gluten-Free Recipes
Brand: Wiley
<b>1,000 Gluten-Free Recipes</b> <p> <b>It's like getting 5 cookbooks in 1!</b> <p> 172 Breakfast Dishes, Muffins, and Breads 75 Sandwiches, Salads, and Soups 106 Pasta, Grain, Bean, and Vegetable Dishes 205 Main Courses 377 Cookies, Cakes, Pies, and Other Desserts And Much More! <p> Go gluten-free with ease! For the best all-purpose gluten-free cookbook, look no further. Inside, you'll find delicious gluten-free versions of foods you crave-including muffins, breads, pizzas, pastas, casseroles, cookies, bars, cakes, and pies. You'll also discover hundreds of recipes for all-American favorites, flavorful international dishes, and sophisticated special-occasion fare. It's everything you need to serve satisfying gluten-free meals 365 days a year! <p> <b>Praise for <i>1,000 Gluten-Free Recipes</i></b> <p> "This book has great recipes with a fresh healthy flair. Everyone should have this cookbook. I know mine will get tattered from use."<br> —Cynthia Kupper, R.D., Executive Director, Gluten Intolerance Group of North America <p> "Carol Fenster has combined simple, naturally gluten-free recipes along with those specially created for people with celiac disease. This is a comprehensive soup-to-nuts guide that any cook will use again and again."<br> —Andrea Levario, J.D., Executive Director, American Celiac Disease Alliance <p> "The encyclopedia of gluten-free recipes has now arrived! What a wonderful assortment of healthy meals that even a gluten-free novice can tackle."<br> —Cynthia S. Rudert, M.D., Advisor for the Celiac Disease Foundation and the Gluten Intolerance Group of North America | *$19.10 |
 | Gluten-Free Girl and the Chef
Brand: Wiley | *$19.77 |
 | Weight Watchers In 20 Minutes
Brand: Wiley | *$16.75 |
 | The Good Stuff Cookbook: Burgers, fries, shakes, wedges, and more
Brand: Wiley | *$12.75 |
 | Bread: A Baker's Book of Techniques and Recipes
Brand: Wiley
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In <i>Bread: A Baker's Book of Techniques and Recipes</i>, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. <p> <i>Bread</i> contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here. <p> Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations. <p> Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again. | *$24.29 |
 | How Baking Works: Exploring the Fundamentals of Baking Science
Brand: Wiley
<b>Understanding and applying food science to the bakeshop-now revised and updated</b> <p> <i>How Baking Works, Second Edition</i> thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. <p> This revised and updated <i>Second Edition</i> features: <ul> <li>Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients <li>Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure <li>Important coverage of changes to federal laws, such as food allergen labeling <li>Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context <li>More photographs to illustrate the science of baking <li>End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned </ul> <p> <i>How Baking Works, Second Edition</i> offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. | *$32.67 |
 | Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens
Brand: Wiley
This full-color cookbook is an exciting collection of the best recipes ever developed by the experts at Weight Watchers—225 tempting dishes never before presented in book form. If you’re a fan of the <i>Weight Watchers New Complete Cookbook</i> but are looking even more recipe choices, this new Weight Watchers collection will be an irresistible new kitchen companion. It’s packed with recipes that you’ll love, whether you’re cooking for a weeknight family supper, a casual backyard get-together with neighbors, or a festive gathering with friends. | *$18.04 |
 | How To Cook Everything: Simple Recipes for Great Food
Brand: Wiley
<b>Great Food Made Simple</b> <p> Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, <b><i>How to Cook Everything</i></b> takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. <p> Praise for <b><i>How to Cook Everything</i></b> by Mark Bittman: <p> "In his introduction to <b><i>How to Cook Everything</i></b>, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."<br> -- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper" <p> "Mark Bittman is the best home cook I know, and <b><i>How to Cook Everything</i></b> is the best basic cookbook I've seen."<br> -- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges <p> "Useful to the novice cook or the professional chef, <b><i>How to Cook Everything</i></b> is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."<br> -- Jacques Pepin, chef, cookbook author, and host of his own PBS television series <p> "Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have <b><i>How to Cook Everything</i></b>, a cookbook that will inspire American home cooks not only today but for years to come."<br> -- John Willoughby and Chris Schlesinger, coauthors of <i>License to Grill</i> | *$15.16 |
 | Food Styling: The Art of Preparing Food for the Camera
Brand: Wiley | *$40.77 |
 | Gordon Ramsay Makes It Easy
Brand: Wiley
Easy, home-style recipes from chef Gordon Ramsay, star of the hit Fox reality show, “Hell’s Kitchen.” <p> International superstar chef Gordon Ramsay scored a huge hit this past summer with his Fox-TV reality show, “Hell’s Kitchen,” which showcased both his formidable cooking skills and his infamous temper. Now this three-star Michelin chef is showing a different side in <i>Gordon Ramsay Makes It Easy</i>, his first cookbook geared specifically to the needs of the home cook, with simple, accessible recipes that take very little time to make. This gorgeous-looking book is packed with 200 color photographs and makes a great gift for cooks of all levels and of course fans of the TV show. A free bonus DVD is included with the book, featuring exclusive footage of Gordon cooking recipes from the book in his own home kitchen. <p> Gordon Ramsay (London, UK), with eight restaurants, is Britain’s most highly acclaimed chef and restauranteur and the only London chef to have been awarded a three-star Michelin rating. He is also the author of <i>In the Heat of the Kitchen</i>. His other hit U.K. television shows, “Ramsay’s Kitchen Nightmares” and “Ramsay’s Boiling Point,” can be seen in the U.S. regularly on BBC-America. | *$12.98 |
 | Culinary Math
Brand: Wiley
Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. | *$22.81 |
 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Brand: Wiley
The reference of choice for thousands of pastry chefs and home cooks<br> A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.<br> The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come. | *$41.85 |
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