 | Memories of a Cuban Kitchen: More Than 200 Classic Recipes
Brand: Wiley
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. <p> Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. | *$11.73 |
 | Garde Manger, Custom: The Art and Craft of the Cold Kitchen
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 takeâand 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> | *$41.97 |
 | Eat Well Lose Weight (comb): 500+ Great-Tasting and Healthful Recipes (Better Homes & Gardens Test Kitchen)
Brand: Wiley
<p>An affordable new comb-bound edition of the go-to guide to healthy and delicious eating for dieters</p> <p>Dieting doesn't have to involve boring meals that taste like cardboard. Though eating healthy takes effort, it won't be nearly as difficult with <i>Eat Well, Lose Weight </i>from Better Homes & Gardens. With more than 500 recipes for low-calorie, healthy variations of classic foods like burgers, pastas, pizza, and cookies, this massive cookbook will help keep dieting effective <i>and </i>delicious. <p>Plus, <i>Eat Well, Lose Weight </i>contains the latest nutritional information, including diabetic exchanges, and low-calorie holiday recipes to keep your diet on track year-round. <ul> <li>Includes more than 500 recipes with a full-color photo of each one</li> <li>Helps dieters manage portion control, select healthier fats, and find new ways to incorporate healthy whole grains into their meals</li> <li>Offers healthy shortcut meals for staying on track when there's no time to prepare a more complex meal</li> </ul> <p>Staying fit and trim is never easy, but with <i>Eat Well, Lose Weight, </i>dieters will have a powerful resource for eating healthy without sacrificing favorite flavors or foods. | *$12.84 |
 | The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery
Brand: Wiley
If youâre a fan of famed Manhattan bakery Amyâs Bread, you will love <i>The Sweeter Side of Amy's Bread</i>, a beautiful cookbook that will show you how to re-create 71 of the bakeryâs favorite sweet treats. Bake Amyâs signature scones, muffins, cookies, bars, biscotti, layer cakes, and other treats in the comfort of your own home! With recipes for tasty breakfast fare like Cherry Cream Scones and Pecan Sticky Buns to delectable sweets like Double Chocolate Chip Cookies and Amy's famous "Pink Cake," this book has illustrated color photos to help you along. | *$18.89 |
 | The Carbohydrate Addict's Cookbook: 250 All-New Low-Carb Recipes That Will Cut Your Cravings and Keep You Slim for Life
Brand: Wiley
From Atkins to Sugar Busters, from The Zone to Protein Powerâand for all dieters on the Carbohydrate Addictâs programsâevery recipe can be incorporated into your carbohydrate-conscious eating plan! <P>Lose weight and cut your cravings with the first cookbook from the worldâs #1 authorities on carbohydrate addiction and weight loss. With 250 all-new mouthwatering low-carb recipes from Drs. Richard and Rachael Heller, the #1 New York Times bestselling authors and pioneers in carbohydrate-smart dieting, it is now easier than ever to shed those extra pounds permanently. Unlike many low-carb and low-fat cookbooks, which skimp on taste, The Carbohydrate Addictâs Cookbook seizes on the dynamic flavors of a rich crop of foods, from tasty appetizers and hearty soups to succulent seafood and sinfully delicious salads, from vegetarian alternatives to traditional, down-home beef and poultry dishes and easy-to-make breakfasts. With a special section on "Quick Fix Dishes and Snacks," youâll find that this is the one low-carb cookbook you will rely on every day. | *$7.95 |
 | The Weeknight Survival Cookbook: How to Make Healthy Meals in 10 Minutes
Brand: Wiley
Most quick and healthy cookbooks define "quick" as 30 minutes. In this step-by-step cookbook, registered Dean Irwin takes the term to Olympic speeds, offering 12 weeks of recipes for healthy dishes, each of which can be prepared in just ten minutes! | *$8.95 |
 | Great Party Fondues
Brand: Wiley
Impress your guests and take home entertaining to a new level with the recipes from <i>Great Party Fondues</i>, a guide to everything you need to know about preparing and serving great-tasting fondue with expert advice on fondue pots, ingredients, safety, and even etiquette. Whether they prefer cheese, savory, or dessert fondues, your guests will devour traditional favorites like Classic Swiss Fondue, international dishes like Rumaki, and innovative new recipes like Chipotle Sweet Potato Fondue. Twenty-eight stylish color photographs show will inspire you to follow the straightforward advice and no-fuss recipes. | *$9.96 |
 | Mr. Boston: Official Bartender's Guide (Mr. Boston: Official Bartender's & Party Guide)
Brand: Wiley
<b>The new updated edition of America's bestselling drink-mixing guide</b> <p> America's favorite drink-mixing guide since 1935, <i>Mr. Boston: Official Bartender's Guide</i> has been the resource of choice for generations of professionals and amateurs alike. Now this classic is better than ever, with updated information, 200 new drink recipes, and new photography. More than 1,400 recipes range from classic cocktails to today's trendiest drinks, all presented alphabetically with clear, easy-to-follow instructions. With the latest lowdown on liquors, beers, and wines, plus savvy advice on equipment, bar setup, and more, Mr. Boston has it all. <p> Mr. Boston, part of the Barton Brands group, has been a widely recognized name in the bartending world for more than 70 years. The Mr. Boston brand includes a range of liquors and prepared cocktails as well as this 67th printing of <i>The Official Bartender's Guide</i>. | *$8.22 |
 | Sandra Lee Semi-Homemade Cooking 3
Brand: Wiley
Internationally acclaimed lifestyle and food expert Sandra Lee creates gourmet-tasting meals perfectly suited for today's busy lifestyle. Using 70% store bought ingredients and 30% âfreshâ or homemade, Semi-Homemade Cooking 3 is an exciting collection of more than 120 recipes embracing all types of popular cuisine: Comfort Food, Italian, French, Mexican, Soul Food, and Pan-Asian flavors. As a bonus, Sandra offers a chapter that showcases recipes from her closest friends and family as well as a chapter featuring recipes inspired by some of her fellow Food Network celebrity chefs, such as Bobby Flay, Wolfgang Puck, and Emeril Lagasse. And back by popular demand, Sandra shares another batch of Restaurant Remakes, making it easier than ever to recreate those dine-out favorites in the comfort of your own kitchen. | *$7.12 |
 | Semi-Homemade Money-Saving Slow-Cooking: 128 Quick-to-Cook Meals
Brand: Wiley | *$11.23 |
 | The Art of Eating
Brand: Wiley
The 50th anniversary keepsake edition of M. F. K. Fisherâs food writing classic<p>This beautifully produced commemorative edition of M. F. K. Fisherâs The Art of Eating celebrates the 50th anniversary of its original publication. Fisherâs writing has delighted and inspired generations of lovers of good food and exquisite writing, and this outstanding compilation of her best work is as exciting and engaging today as it was half a century ago. Special features of the anniversary edition include an introductory tribute by Fisherâs leading biographer, Joan Reardon, and quotes from some of todayâs top culinary names on the impact of Fisherâs writing. Printed on high-quality stock complemented by French flaps and a stunning new cover design, this volume is a must-have for Fisher fans and first-timers. <p>M. F. K. Fisher (1908â82) is revered as one of Americaâs best food writers. She was the author of more than a dozen books, and her personalized essays on the pleasures of cooking and eating made her famous. Her most popular booksâServe It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me, and An Alphabet for Gourmetsâwere bound into one volume, The Art of Eating, in 1954. | *$13.13 |
 | How to Boil Water
Brand: Wiley Part Number: 22686
⢠Shows beginning cooks how to do just what the title impliesâand a lot moreâwithout a hint of intimidations. <p> ⢠Features classic comfort foods such as no-flip fried eggs and soul-soothing grilled cheese for one and bolder, ethnic recipes like Tacos Picadillo and Southeast Asian Beef Salad. <p> ⢠Exquisite photography and Food Network recipes, both inspire and build the confidence needed to make every dish a success. <p> ⢠Hundreds of must-know hints, tips and short-cuts for those new to the kitchen. | *$13.49 |
 | Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food
Brand: William Morrow
<P>It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits?</P><P> As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tearâout shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal.</P><P> But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its longâterm (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats.</P><P> Jessica Seinfeld's book is practical, easyâtoâread, and a godsend for any parent that wants their kids to be healthy for a long time to come.</P> | *$7.95 |
 | The Raw Food Detox Diet: The Five-Step Plan for Vibrant Health and Maximum Weight Loss
Brand: William Morrow
If you're looking for the secret to a perfect body, you're going to find it right here. When you apply the principles in this book to your life, you're going to uncover a thinner, younger looking, more beautiful version of your current self and experience the renewed energy of youth. . . . Don't let anyone tell you it can't be done. It can be done.<P> The raw food craze has taken off: Raw restaurants are springing up, and celebrities, models, and other fans are swearing by the benefits of eating "all raw." But what if you¹re just curious about raw food and don't want to give up your lifestyle or the foods you love? The good news is, you can have your cake and eat it too! In The Raw Food Detox Diet, top nutritionist Natalia Rose shows you exactly how it's done. Raw food is a powerful detoxifying agent that can cleanse your body of all the waste that you have accumulated from years of eating processed foods. A diet rich in raw foods can set you on a course toward greater energy, clearer skin, a slimmer figure, and amazing natural health. But detoxifying too quickly will only shock your system. Rose advises you to transition gently, based on your dieting history and individual needs. Complete the Raw Food Detox questionnaire, and determine your personal Raw Food Transition Number (1 to 5) to find out which suggested menus, recipes, and cleansing methods are just right for you. At last, here's a diet book that's as fresh and accessible as its food while promising optimal health and weight loss results. Stop counting calories and oversubscribing to fad diet foods, such as soy milk, low-carb products, nutrition bars, and vitamin tablets. Whether you aim to lead an all-raw lifestyle, or are disillusioned with other diets and just want to lose weight while still eating the foods you love, The Raw Food Detox Diet offers all the inspiration -- including more than eighty delicious, simple gourmet recipes! -- and the guidance you'll need to achieve your goals. | *$16.61 |
 | SuperFoods Rx: Fourteen Foods That Will Change Your Life
Brand: William Morrow
<p> <i>SuperFoods Rx</i> is based on a simple but profound premise: some foods are dramatically better than others for our health and longevity. </p> <p> Sure, everyone knows that an apple is a better snack than potato chips, but do you know that a daily handful of walnuts or a bowl of blueberries can actually improve your well-being and longevity? </p> <p> Steven Pratt, M.D., witnessed the positive results that occurred when his patients with age-related macular degeneration changed their diets to include certain powerhouse foods -- those he has identified as SuperFoods. Backed by proven research on fourteen of the most nutrient-dense foods, this book puts these tools in your hands, and on your plate, to give you more energy, greater protection against disease, and a healthy lifestyle now and for the future. </p> <p> Whether you're 63 or 23, now is the right time to start eating the SuperFoods way. By making these foods part of your regular eating habits, you can actually change the course of your biochemistry and stop the incremental changes in your body that lead to diseases such as type II diabetes, hypertension, certain cancers, obesity, and Alzheimer's. </p> <p> What are the fourteen SuperFoods? Many may already be part of your daily meals, while some may make occasional appearances. But all are supermarket-friendly nutrition powerhouses: </p> <p> Beans ⢠Blueberries ⢠Broccoli ⢠Oats ⢠<br>Oranges ⢠Pumpkin ⢠Salmon ⢠Soy ⢠Spinach ⢠<br>Tea -- green or black ⢠Tomatoes ⢠Turkey ⢠Walnuts ⢠Yogurt </p> <p> <i>SuperFoods Rx</i> not only outlines the amazing health benefits of these fourteen foods, it also includes delicious recipes, kitchen tips, and shopping suggestions that will make the SuperFoods lifestyle simple and irresistible. </p> <p> Don't like tomatoes? Not to worry; almost all of the SuperFoods have sidekicks -- or substitutions -- that you can enjoy instead. Have some lycopene-rich red watermelon or pink grapefruit instead of tomatoes. Can't bear the thought of spinach? Choose from a list of other dark leafy greens, romaine lettuce, or orange bell peppers. </p> <p> In <i>SuperFoods Rx</i>, Dr. Pratt leads you from the twentieth-century world of macronutrients -- proteins, fats, and carbohydrates -- into the twenty-first-century world of micronutrients -- phytonutrients, carotenoids, and antioxidants. You'll find: </p> <p> <li>Individual chapters dedicated to each of the fourteen SuperFoods, with the health benefits for each outlined and supported by Dr. Pratt's research, along with ideas for simple ways to get more of these foods into your everyday meals. </li> </p> <p> <li>Fifty original recipes featuring SuperFoods, especially developed by Chef Michel Stroot of the world-renowned Golden Door Spa. </li> </p> <p> <li>A shopping list of brand-name foods to ensure you're buying the most nutrient-dense SuperFoods available. </li> </p> <p> <li>Guidelines for formulating your daily nutrient goals and supplement recommendations.</li> </ol> </p> <p> With Dr. Pratt to guide you through the new nutritional frontier, you will be able to choose and enjoy the foods that are most beneficial to your health, well-being, and longevity. </p> <p> <i>SuperFoods Rx</i>. You'll feel super. </p> | *$7.00 |
 | Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat
Brand: William Morrow
<p> It's salty, smoky, and sweet. It's experiencing a culinary renaissance. It can make almost any dish better. It's bacon, and it's the best meat ever. And now, here's the book that celebrates that deliciously sinful strip of cured pork belly. </p> <p> In Bacon: A Love Story, popular bacon blogger Heather Lauer serves up a piping hot dish of fun and facts with this definitive love letter to what she calls meat candy. Heather explores the ins and outs of how bacon finds its way to your skillet and what to do with it when it gets there. </p> <p> <i>Bacon: A Love Story</i> features: </p> <ul> <p> <li>Makin' Bacon: a tour of country-style bacon outfits and their time-honored methods and traditions. Hankering for some pepper, cinnamon, honey, jalapeño, or vanilla bourbon-flavored bacon? They've got it! There are also tips for making your own signature cure.</li> </p> <p> <li>"Bacon Nation": profiles of bacon-loving chefs across the country who incorporate the meat into their menus in increasingly innovative ways.</li> </p> <p> <li>There's Bacon in This?: Heather dishes out more than twenty delicious recipes for tons of bacon goodies like Bacon-Wrapped Tator Tots, BLT with caramelized bacon, Jalapeño-Bacon Pizza, and a few surprises like Bacon Bloody Marys and Bacon Brownies.</li> </p> <p> <li>Bacon 411: an extensive resource section on all things bacon.</li> </p> </ul> <p> Written in a witty, engaging style and brimming with Lauer's infectious passion for the Best Meat Ever, <i>Bacon: A Love Story</i> is a must-read for anyone who loves bacon or is passionate about food. </p> | *$10.04 |
 | Mary Bell's Complete Dehydrator Cookbook
Brand: William Morrow and Co., Inc.
A guide to food dehydrating shows readers how to make preservative-free dried apple rings, candied apricots, beef and fish jerkies, sun-dried tomatoes, corn chips, herb seasonings, dried fruit sugars, and more. 100,000 first printing. Tour. | *$11.84 |
 | The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
Brand: William Morrow Cookbooks
<blockquote> <p> My name is Ree. </p> <p> Some folks know me as The Pioneer Woman. </p> </blockquote> <p> After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged. </p> <p> <i>The Pioneer Woman Cooks</i> is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wifeâincluding Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rollsânot to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÃme BrÃlÃe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along. </p> <p> You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys. </p> <p> I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life. </p> | *$16.21 |
 | The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them
Brand: William Morrow Cookbooks
With so many different health products, superfoods, and diets all vying for your attention these days, how do you know what you should really be eating?<P> In <i>The 10 Things You Need to Eat</i>, New York Times health columnist <b>Anahad O'Connor</b> and veteran Food Network chef <b>Dave Lieberman</b> team up to cut through all the claims and studies and identify ten simple foods with undeniable health benefits that you can find in any supermarket.<P> With wit and verve, the authors combine their individual areas of expertise to create a lighthearted yet illuminating book that presents the fascinating science behind these ten powerhouse superfoods, along with a plethora of recipes that feature them in easy-to-prepare and delicious meals.<P> If you are serious about living healthfully, this is the one book you won't want to live without. | *$11.73 |
 | The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat
Brand: William Morrow Cookbooks
<P>THE CONSCIOUS COOK is a breakthrough in vegan cuisine. By teaching readers how to make truly satisfying and delicious meals without the meat and dairyâ it makes the shift to a vegan lifestyle easy.</P> <P> A former steak lover himselfâ Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. About ten years agoâ he decided that the best way to satisfy his dietary desires was to make food that was good enough for "foodies" and could gratify his cravings for rich flavor and fat. The solution? Create vegan meals with substantial proteins that could literally change the way people eat. He studied all aspects of nonâmeat proteins and today is widely regarded as the expert in the fieldâ developing new concepts for meals and sauces and helping to improve textures for food companies such as Gardein (the provider of vegetable proteins used by</P> <P> Morningstar Farmsâ Itâ²s All Goodâ Trader Joeâ²s brandsâ and the prepared food department of Whole Foodsâ to name a few). </P> <P> THE CONSCIOUS COOK features a centerâofâtheâplate protein in all of its entreesâa first for vegan cookbooks. Seventyâfive original recipes are organized by categories that include starters and small platesâ soups and saladsâ entreesâ and desserts. Each recipe is accompanied by stunning fullâcolor photographs.</P> | *$15.56 |
 | More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints
Brand: William Morrow Cookbooks
Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America!Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in "Flavortown." Join Guy on a cross-country noshing parade, mapping out the best places you've never heard of-more than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California. Filled with Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, More Diners, Drive-ins and Dives is the perfect book for lovers of the American food scene and fans of Triple D. | *$9.53 |
 | Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Brand: William Morrow Cookbooks
<p> Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. </p> <p> After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us <i>Authentic Mexican</i>, this now classic, easy-to-use compendium of our southern neighbor's cooking. </p> <p> This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn <i>masa</i>, tacos, turnovers, enchiladas and their relatives, <i>tamales</i>, and <i>moles</i>, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled <i>masa</i> turnovers; spicy corn chowder and <i>chorizo</i> sausage with melted cheese will start off a special dinner; you will find <i>mole poblano</i>, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. </p> <p> The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. </p> <p> Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. </p> <p> If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends. </p> | *$17.14 |
 | Cooking under Pressure
Brand: William Morrow Cookbooks
<P>Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?</P><P>They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes --developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today -- is comfort food at its fastest and best.</P><P>Today's totally safe pressure cookers -- sleeker, speedier, more user-friendly than the microwave oven -- turn out foods in one-third the time of conventional methods without sacrificing moisture, flavor, or aroma. Even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains, which used to take hours, are ready in minutes.</P><P>Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim: Imagine a classic ossobuco in only 18 minutes, chicken gumbo in an astounding 9, superb risotto in just 6 minutes <I>without stirring</I> -- even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time.</P><P>These are dishes that are right in tune with the eat-healthy eat-right life-style of the 1990s: The shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, so low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure.</P><P>Treat yourself to this wonderful world of satisfying flavors: Take the pressure out of cooking and put the taste and nutrition back in.</P> | *$15.00 |
 | Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine
Brand: William Morrow Cookbooks
<p> Picking up where the bestselling <i>Raw Food/Real World</i> left off, Sarma Melngailis invites us inside her glamorous restaurant, Pure Food and Wine, with dozens more recipes for fresh and vibrant juices, shakes, soups, simple dishes, main courses, desserts, and cocktails. </p> <ul> <p> <li>Whip up an antioxidant-rich Goji Tropic Shake or a sweet, cleansing Cilantro-Pineapple Shake for delicious nutrition on the go</li> </p> <p> <li>Cool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and Mint</li> </p> <p> <li>Find out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant's most beloved entrÃe </li> </p> <p> <li>Celebrate with a raw Thanksgiving dinner, complete with "dark meat" portobello, "white meat" large oyster mushrooms, stuffing, mashed celeriac, cranberries, and brussels sprouts</li> </p> <p> <li>Satisfy your sweet tooth with a Classic Sundae and Caramel Bars </li> </p> </ul> <p> No juicer? No dehydrator? No problem! Sarma shows that raw food preparation doesn't have to be daunting, and she helps you work your way from the fastest, simplest, freshest recipes to immensely satisfying main dishes that you'll have a hard time believing are raw. A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful superÂfoods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughsâand strugglesâ<i>living</i> on raw foods. </p> <p> Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie. </p> | *$18.69 |
 | The Wheat-Free Cook: Gluten-Free Recipes for Everyone
Brand: William Morrow Cookbooks
<p> <i>The Wheat-Free Cook</i> is the ultimate cookbook for those with celiac disease and everyone else who has found that they simply feel better when they avoid wheat. Veteran cookbook author Jacqueline Mallorca takes gluten-free cooking into the mainstream by creating delectable recipes that appeal to everyone at the table. </p> <p> Inspired by her travels in Europe as well as the wine country cuisine of northern California, Mallorca presents approachable recipes for everything from breakfast and quick weeknight suppers to elegant dinner-party fare. Boneless trout with crispy crumbs takes just five minutes to broil; chicken meat loaf wrapped in prosciutto doubles as a tasty pâté; rustic seed bread looks and tastes as though it comes from an artisanal bakery; and chestnut and sausage dressing upstages the holiday bird. In addition, Mallorca presents a nutritionally sound, lighter style of baking that results in fabulous cakes and cookies. If you like to eat but without the wheat, <i>The Wheat-Free Cook</i> should be at the top of your shopping list. </p> | *$10.91 |
 | The Cake Bible
Brand: William Morrow Cookbooks
<P>"If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida Heatter</P><P>This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including <I>The New York Times,</I> Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.</P><P><I>The Cake Bible</I> shows how to:</P><P>Mix a buttery, tender layer cake in under five minutes with perfect results every time</P><P>Make the most fabulous chocolate cake you ever imagined with just three ingredients</P><P>Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes</P><P>Make cakes with less sugar but maximum flavor and texture</P><P>Make many low- to no- cholesterol, low-saturated-fat recipes</P> | *$19.79 |
 | Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
Brand: William Morrow Cookbooks
<p>Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.</p><p>In <i>Pressure Perfect</i>, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?</p><p>Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée.</p> <p>To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.</p><p>This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast. </p> | *$11.70 |
 | Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite
Brand: William Morrow Cookbooks
<p> Food is meant to be enjoyed, and Sophie Dahl would have it no other way. Growing up in a family of true food lovers, she began cooking at a young age and never looked back. <i>Miss Dahl's Voluptuous Delights</i> presents nearly one hundred of her tried-and-true recipes, organized around the four seasons and using the freshest ingredients available. Accented with her stories about how she came to know these foods and why she loves them, <i>Miss Dahl's Voluptuous Delights</i> provides a complete picture of what a meal should provide. From lemon-scented summer stews, to crisply burnished pies, to salads and soups for breezy lunches, to decadent desserts, Sophie Dahl cooks food that is indulgent, delicious, and wholesome. </p> | *$18.69 |
 | Chez Panisse Vegetables
Brand: William Morrow Cookbooks
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. <P>Using the treasures from the earth<B>, </B><I>Chez Panisse Vegetables</I> offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? <P>Throughout <I>Vegetables</I>, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. <P>Cooks, gardeners, vegetarians and everyone who appreciates good food will find <I>Chez Panisse Vegetables</I> to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, <I>Vegetables</I> offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, <I>Chez Panisse Vegetables</I> makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market. | *$23.12 |
 | Raw Food/Real World: 100 Recipes to Get the Glow
Brand: William Morrow Cookbooks
<p>Top New York chef and restaurateur <b>Matthew Kenney</b> and his partner, <b>Sarma Melngailis</b>, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.</p> <p>The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."</p> <p>In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.</p> | *$19.96 |
 | Before & After, Revised Edition: Living and Eating Well After Weight-Loss Surgery
Brand: William Morrow Cookbooks
<p> At 278 pounds, Susan Maria Leach couldn't lie in bed without gasping for air, wasn't able to fit into a restaurant booth, and could barely buckle the belt in an airplane seat. It would have been easier to allow life to pass her by than to continue fighting her weight problem, but she made the difficult decision to take back control. In 2001, Susan underwent gastric bypass surgery and started on a journey that would not only cut her body weight in half but would change her life. </p> <p> <i>Before & After</i> is both a memoir and a cookbookâan intimate account of Leach's own transformation as well as a guide for those who have undergone or are considering the procedure. As Leach has learned in the six years since her operation, weight-loss surgery is not an event with a finish line or a goal weightâit is the beginning of a new way of life. </p> <p> This edition of <i>Before & After</i> has been updated with all that Leach has learned on her post-op journey. It includes a foreword by Leach's surgeon, advice from a nutritionist, answers to more frequently asked questions about weight-loss surgery, a whole chapter on meal plans for different post-operative stages, suggested menus for early food stages, additional questions and answers affecting longer-term post-ops, and new information about products that have entered the marketplace. </p> <p> Most notably, this edition showcases a wealth of new recipes that utilize the latest in light and healthy ingredients for smart and savory results, including everything from Asian Meatballs with Peanut Sauce and Turkey Tenderloin with Apple Chipotle Chutney to sugar-free Pistachio Gelato and Lemon Almond Sponge Cake. Each recipe makes about four servings, but includes a measured serving for WLS people along with a calorie/carb/fat/protein count. Leach has recipes for every step of the way, from tastes-like-the-real-thing milk shakes for those first post-op days to an entire Thanksgiving menu. </p> <p> <i>Before & After</i> is a journal of Leach's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book of hope for anyone who has a serious weight problem. </p> | *$4.99 |
 | Great Vegetarian Cooking Under Pressure
Brand: William Morrow Cookbooks
<p>Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.</p><p>Following the phenomenal success of <i>Cooking Under Pressure,</i> this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!</p><p>Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.</p><p>Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.</p><p>Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.</p> | *$15.61 |
 | The Best Ice Cream Maker Cookbook Ever
Brand: William Morrow Cookbooks
Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert.For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.<P>Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.<P>Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts. | *$9.83 |
 | Ace of Cakes: Inside the World of Charm City Cakes
Brand: William Morrow Cookbooks
When Duff Goldman, Food Network's "Ace of Cakes," envisioned Charm City Cakes in Baltimore nearly a decade ago, his goal was to make wonderful cakes for friends and family. As word spread about his fabulous creations, his dream grew into a nationally renowned business staffed by a team of talented professionals, including musicians, artists, and creative souls with experience in architectural modeling, graphic design, deejaying, coffee making, performance art, dog walking, sculpture, painting and more. <P><i>Aces of Cakes: Inside the World of Charm City Cakes</i> is a celebration of the bakery that started it all. This colorful scrapbook is loaded with stories about Duff's early days as a graffiti artist turned young chef, his successes and hilarious disasters, and the amazing team he built step-by-step. Through candid interviews and profiles and hundreds of photographs, illustrations, and collages, the book shows how energy, inspiration, collaboration, and a bit of luck can conspire to help anyone achieve their creative vision. <P>Of course, at the center of this stunning book are Charm City's Cakes. From the simple to the breathtakingly complex, Duff shows off some of the bakery's more unusual techniques and tools that shape their famous creations. He also offers a behind-the-scenes look at his Food Network show, shares his most incredible customer stories and requests, and reveals some of the bakery's favorite cake facts and tips--along with a comprehensive episode guide and a monster cake montage featuring seven years' worth of the bakery's astonishing cake creations. | *$18.69 |
 | Short-Cut Vegan: Great Taste in No Time
Brand: William Morrow Cookbooks
Now that millions of Americans are exploring the vegan lifestyle, award-winning cookbook author Lorna Sass has updated her classic cookbook to reveal that achieving great flavor and eating healthy meals don't require spending hours in the kitchen. Sass creates culinary magic from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks quickly transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout that will satisfy the most sophisticated palates. | *$10.83 |
 | The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant
Brand: William Morrow Cookbooks
<blockquote> <p> Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmersâand the food that makes the Big Sur Bakery unique. </p> </blockquote> <p> Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming locationâstumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur. </p> <p> The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredientsâseasonal and often locally producedâshine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries. </p> <p> But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home. </p> | *$14.32 |
 | Baking with Julia Savor the Joys of Baking with America's Best Bakers
Brand: William Morrow Cookbooks
Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike.<P><I>Baking with Julia</I> is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Basic techniques come alive and are easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs.<P><I>Baking with Julia</I> presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers: Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid.<P>With nearly 200 recipes, and half as many pages of full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than 50 pages of illustrated reference sections define terms and techniques, and explain the hows and whys of batters and doughs. If you've never made flaky pie crust, your first no-fail experience is at hand.<P>From chocolate to cheesecake, from miniature gems to multitiered masterpieces-this cookbook is a total immersion experience in the wonder of home baking. | *$19.60 |
 | Cookwise: The Secrets of Cooking Revealed
Brand: William Morrow Cookbooks
Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking.<p>In the long-awaited <i>CookWise,</i> food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook -- a cook who is in control.</p><p><i>CookWise</i> is a different kind of cookbook. There are over 230 outstanding recipes -- from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse -- but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences.</p><p>Among the recipes you'll also find some surprises. Don't be afraid of a vinaigrette prepared without vinegar or a high-egg-white, crisp pâte â choux. Many of the concepts used here are Shirley's own. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll.</p><p><i>CookWise</i> covers everything from the rise and fall of cakes, through unscrambling the powers of eggs and why red cabbage turns blue during cooking but red peppers don't, to the essential role of crystals in making fudge. Want to learn about what makes a crust flaky? Try the Big-Chunk Fresh Apple Pie in Flaky cheese Crust. Discover for yourself what brining does to poultry in Juicy Roast Chicken.</p><p>No matter what your cooking level, you'll find CookWise a revelation. Different people will use <i>CookWise</i> in different ways:</p><ul><li><b>Home cooks</b> will value <i>CookWise</i> as a collection of extraordinarily good recipes.</li><li><b>The busy chef</b> can use <i>CookWise</i> as a reference book to look up and solve problems. Major headings are shown in the Contents and 42 At-a-Glance summary charts make problem solving quick and easy</li><li><b>Beginning cooks</b> can use <i>CookWise</i> as a howto book with easy-to-follow recipes that produce dishes looking and tasting like the work of an experienced chef.</li><li><b>Food writers and test-kitchen chefs</b> who are developing recipes can find the formulas and tips for successful recipes,</li><li><b>Anyone who wants to improve a recipe</b> can use <i>CookWise</i> as a guide. Here is how to make cakes moister, a pate A choux drier and crisper, a dish lighter or darker in color; how to make muffins peak better, cookies spread less, or a roast chicken juicier.</li><li><b>Everyone who cooks</b> needs to be able to spot bad recipes and save the time, money, and frustration that they cause. Many of the At-a-Glance charts point out specific problems.</li></ul><p><i>CookWise</i> is not only informative, it's engrossing, and many sections react like a mystery story. The knowledge you gain from its pages will transform you, too, into a food sleuth, an informed and assured cook who can track down why sauces curdle or why the muffins were dry -- a cook who will never prepare a failed recipe again!</p> | *$18.66 |
 | Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look
Brand: William Morrow Cookbooks
<blockquote> <p> "When I bring one of my sweets into the roomâwhether at a wedding or an intimate dinner partyâthe expressions on people's faces turn that celebration into a memory I'll never forget. That's what baking should be." </p> </blockquote> <p> Many people are coming to recognize the merits of eating organic ingredients, but the idea of "organic baked goods" may bring to mind food that is more boring than beautiful and delicious. But in <i>Organic and Chic</i>, custom cake baker Sarah Magid uses her background in jewelry and shoe design to create vibrantly colored, highly original, delicious organic cakes and other desserts that are perfect for all kinds of celebrations. </p> <p> Filled with gorgeous photographs, <i>Organic and Chic</i> features recipes for delectable baked goods you'll be excited to re-create and serve to family and friends, from modern floral cakes and cupcakes to rustic farmer's-market sweets made with seasonal fruits: </p> <ul> <li>Red Velvet Love Cake frosted with Vanilla Whipped Buttercream and garnished with edible flowers </li> <li>Vanilla-Bean Butter Cake filled with Sweet Chocolate Ganache and decorated with hand-sculpted butterflies </li> <li>Minty Strawberry Shortcakes, celebrating the bounty of the summer </li> <li>Goldies, a tasty tribute to America's favorite cream-filled sponge cake </li> </ul> <p> Whether you're preparing some simple Double Ginger Cookies for a block party or bake sale, or experimenting with a rich and luscious dark chocolate birthday cake, you can be confident that you're serving desserts that are gorgeous and flavorful without resorting to fake, chemical-laden ingredients. Magid offers detailed step-by-step decorating instructions and enough inspiration to help even the most novice baker create bold cake-decorating effects, including eye-popping flowers, hand-sculpted leaves, and metallic-painted brushstrokes. </p> <p> A must for every health-minded baker, this unique cookbook balances exquisite flavors, organic ingredients, and stunning visuals to help you create your own masterpieces. </p> | *$9.52 |
 | The Best Fryer Cookbook Ever
Brand: William Morrow Cookbooks
<p>Few people would dispute the old Florentine proverb "Even a bedroom slipper tastes good when it's fried," but many try to stay away from deep-fried foods because of the at foods absorb during cooking.</p><p>When the technique has been mastered, however, deep-fried foods can -- and should -- be crisp, light, and delectably nongreasy. As fryers gain popularity, it's even easier to deep-fry at home, and now Phyllis Kohn shows you how to achieve flawless frying feats every time.</p><p><i>The Best Fryer Cookbook Ever</i> delves into the hows and whys of deep-frying: the best (and potentially healthiest) oils to use, correct temperatures and frying times (shorter cooking ensures less greasiness), technical tips for using your deep fryer, and safety guidelines.</p><p>Your kids won't eat vegetables? Try French-Fried Sweet Potato Sticks andFried Okra. Think doughnuts only come from a store? An entire chapter is devoted to making perfect versions of these beloved goodies at home, from old-Fashioned Cake Doughnuts to Beignets, jelly Doughnuts, and Orange Crullers. All the classics are here, including such popular favorites as Buffalo Wings, Chicken-Fried Steak, Hush Puppies, and Popcorn Shrimp. From unusual fried breads, such as sweet Churros and indian Pappadums, to fried desserts, such as Mexican Buenuelos with Anise Sugar and Chinese Candied Apples, Kohn brings the world of deep frying into your kitchen.</p> | *$8.41 |
 | Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar
Brand: William Morrow Cookbooks
<p>With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in <i>Simple Italian Sandwiches</i>.</p> <p>Eating in Italy is all about simple pleasures, relaxing with good company, and savoring fresh, no-frills foods like traditional toasted panini, crustless tramezzini, and crunchy bruschetta. In <i>Simple Italian Sandwiches</i>, Jennifer and Jason Denton offer up a collection of recipes for these classic bread-based dishes, plus condiments, antipasti, and salads that are easy enough for the novice cook yet tasty enough for anyone with a sophisticated palate. From Soppressata, Fontina, and Arugula Panini, to Mozzarella and Basil Pesto Tramezzini, to Roasted Butternut Squash, Walnut, and Asiago Bruschetta, the dishes can be prepared in minutes and require minimal cooking.</p> <p>With simplicity the governing rule for today's busy schedules, <i>Simple Italian Sandwiches</i> is the ideal cookbook for anyone who wants to prepare vibrant, flavorful food for family and friends, and then sit down and enjoy it with them.</p> | *$9.99 |
 | Chef Paul Prudhomme's Louisiana Kitchen
Brand: William Morrow Cookbooks
<P>Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.</P><P>Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.</P><P>So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.</P><P><I>Chef Paul Prudhomme's Louisiana Kitchen</I> is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.</P><P>For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.</P> | *$18.08 |
 | Cooking for Friends
Brand: William Morrow Cookbooks
"As a chef, I work at a thousand miles an hour, but when I'm at home, I want to slow down." way from the high-octane energy of the professional kitchen, Gordon Ramsay makes meals at home that are more re-laxed, where cooking is fun and everyone gets involved in preparing food for family and friends. The way Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever possible; and celebrate the food culture and its many influences. And while Gordon loves to celebrate traditional food, he proves that it doesn't have to be boring, bland, or uninventive. Cooking for Friends is full of Gordon's best-loved versions of classic dishes-try a slow-cooked dish like Honey Roast Ham or Corn-Fed Chicken Legs with Braised Peas and Onions, or invite people around for a Sunday lunch of Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy. Cook the ultimate in comfort food, Shepherd's Pie with Branston Pickle or Bakewell Tart, and get the kids involved in making Farfalle with Bacon, Peas, and Sage or Grilled Vegetable Lasagne. Cooking for Friends contains more than one hundred of Gordon's favorite recipes that he loves to cook and eat with friends and family-uncomplicated recipes but all with Gordon's remarkable feeling for flavor and his extraordinary technical know-how. | *$18.74 |
 | The Juiceman's Power of Juicing: Delicious Juice Recipes for Energy, Health, Weight Loss, and Relief from Scores of Common Ailments
Brand: William Morrow Cookbooks
<blockquote> <p> The secret to staying healthy, looking young, getting trim, and feeling great? </p> <p> The natural healing power of fresh fruit and vegetable juices. </p> </blockquote> <p> <i>The Juiceman<small><sup>®</sup></small>'s Power of Juicing</i> shows how you can use fresh juice combinations to improve your health. Simple, flavorful recipes for drinks such as Grape-Pineapple Punch, Carrot-Cantaloupe Coolers, and Pear-Apple Cocktails can help you lose weight, overcome fatigue, reduce your risk of many serious diseases, and relieve scores of common ailments. </p> <p> <i>The Juiceman<small><sup>®</sup></small>'s Power of Juicing</i> is the ultimate guide, for beginners and for avid juicers, to the health revolution that will give you more energy and have you feeling and looking better than you ever dreamed possible! </p> | *$8.63 |
 | Pizza: Grill It, Bake It, Love It!
Brand: William Morrow Cookbooks
<blockquote> <p> Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food. </p> </blockquote> <p> Finally, here's a book that lets you have it both waysâon the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table. </p> <p> Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, <i>Pizza</i> makes America's favorite food easier and more fun than ever. </p> <p> From the well loved to the adventurous, <i>Pizza</i> is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte Flambé, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. <i>Pizza</i> also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion. </p> | *$4.63 |
 | Classic Indian Cooking
Brand: William Morrow Cookbooks
This extraordinary cookbook, <i>Classic Indian Cooking</i>, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.</p>It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.</p>Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach <i>raita</i> and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like <i>Ras Malai</i>, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.</p>Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.</p>Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.</p> | *$18.04 |
 | Hudson Valley Mediterranean: The Gigi Good Food Cookbook
Brand: William Morrow Cookbooks
A renowned chef and nutritionist has the recipe for delectable meals with a healthy Mediterranean focus, featuring more than 100 recipes for flavorful, seasonal local food Hailed as the Napa Valley of the East, New York's Hudson Valley has become a major hub for local foods and agriculture-and Laura Pensiero's acclaimed restaurants are at the center of it all. Customers from near and far flock to Gigi Trattoria in Rhinebeck (named one of Hudson Valley's best restaurants in Hudson Valley Magazine) and Gigi Market and Catering in Red Hook to dine on Laura's interpretations of traditional Italian dishes that highlight the bounty of the farms, gardens, and artisans of the Valley. A celebration of the food of the Hudson Valley and the people who grow and produce it, Hudson Valley Mediterranean shows how to use seasonal ingredients to create delectable, nourishing meals. Here are more than 100 easy-to-prepare and cost-effective recipes made with the best ingredients and a touch of Mediterranean flair, including: Gigi Potato Gnocchi with Northwind Farm Chicken and Pea RaguBaked Macaroni and Cheese with Cauliflower and ChardFava Bean and Fregola SaladSpring (and Every Other Season) LasagnaSeared Salmon over Spring TrifolatiMr. Mink's Panzanella Salad with fresh herbsStrawberry Mascarpone Tart This local and seasonal food movement is happening throughout the country, and Pensiero invites everyone to bring these foods into their own kitchens and communities using regional resources-because cooking with fresh food harvested nearby brings pleasure to eating and connects people to their family, friends, and community. | *$10.99 |
 | Winery Technology and Operations:A Handbook for Small Wineries
Brand: Wine Appreciation Guild | *$19.77 |
 | How to Launch your Wine Career: Dream Jobs in America's Hottest Industry
Brand: Wine Appreciation Guild
Hating life in a cubicle where the only greenery is that of the mold growing on the rungs of the corporate ladder? Feel as if you ve graduated with honors into a nation-wide hiring deep freeze? Wine was one of the very few U.S. industries that experienced growth in 2008. Is wine recession-proof as many believe? Not entirely. But even in these times of pervasive layoffs and cutbacks wineries and wine related businesses are creating job prospects every day and in a variety of skill applications from agricultural work to marketing and business. How to Launch Your Wine Career is the first book of its kind. Written by successful and respected industry professionals it gives practical, real-world advice on how to land, develop and succeed in a career in: Wine Making, Wine Production, Vineyard Management, Wine Marketing & Sales, Wine Public Relations, Wine Writing, Wine Education, Winery Management & Administration , Direct to Consumer Sales, Winery Supplier and Wine Marketing with a Distributor or Retailer. Including interviews with some of wine s most prominent figures, like winemaker Heidi Barrett, and wine writer James Laube of the Wine Spectator, about how they made it, the book builds a career from the ground up, explaining job descriptions, educational and skill requirements, the career ladder, how to get started, and job hunting strategies. Each chapter ends with a helpful resource guide of available conferences, books, and websites. The appendix provides a detailed Action Plan Worksheet to help the prospective applicant plan, plot progress and nail that killer wine industry job. . | *$19.69 |
 | Feast Without Yeast: 4 Stages to Better Health : A Complete Guide to Implementing Yeast Free, Wheat (Gluten) Free and Milk (Casein) Free Living
Brand: Wisconsin Institute of Nutrition
This new, original cookbook is completely free of yeast and fermented foods, and mostly free of milk, wheat, eggs and other common food allergens such as corn, soy, rye, nuts and peanuts. All of the recipes are kosher; all are sugar free, and most are cholesterol free and vegetarian. There are more than 225 original recipes, as well as a complete, simple, 4 stage program for changing to a healthier diet. The authors have included a chapter helping parents change their childrens' diets, including lists of kid-tested recipes and pointers for picky eaters. | *$16.00 |
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