 | The Bar and Beverage Book
Brand: Wiley
This revised <i>Fourth Edition</i> of <i>The Bar and Beverage Book</i> has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations. | *$48.06 |
 | Wedding Cake Art and Design: A Professional Approach
Brand: Wiley | *$24.95 |
 | You Can Can!: A Visual Step-by-Step Guide to Canning, Preserving, and Pickling, with 100 Recipes (Better Homes & Gardens)
Brand: Wiley
<b>A comprehensive beginner's guide to home canning and preserving, complete with tasty recipes!</b> <p> Preserving your own fruits and vegetables is an affordable and sustainable way to sweeten your pantry with delicious seasonal bounty to last all year. With <i>Better Homes and Gardens You Can Can!</i>, you'll learn everything you ever needed to know about canning and preserving your farmer's market finds and the fresh produce from your garden. Whether you're canning for the first time or just want to refresh your skills, this is the perfect guide. <p> All the basics are covered, from hot water baths and freezing techniques to food safety information and clever ideas for making gifts from your preserves. With a wide variety of recipes and step-by-step instruction, this book is clear and straightforward enough for any inspired do-it-yourselfer. <ul> <li>Includes 100 recipes for classic flavors as well as bold new delights <li>Features more than 50 beautiful color photos, including step-by-step photos to guide the novice canner through the most critical procedures <li>Covers all the basics of equipment and ingredients and provides handy charts and go-to lists, as well as tips on produce seasonality </ul> <p> With recipes for jams, jellies, preserves, and chutneys, as well as pickles, relishes, and veggies, this book proves that you really can can! | *$10.43 |
 | Becoming a Chef
Brand: Wiley
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers<br> With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.<br> Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School. | *$16.48 |
 | The Art of Eating
Brand: Wiley
The 50th anniversary keepsake edition of M. F. K. Fisher’s food writing classic<p>This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication. Fisher’s 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 Fisher’s leading biographer, Joan Reardon, and quotes from some of today’s top culinary names on the impact of Fisher’s 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 (1908—82) is revered as one of America’s 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 books–Serve It Forth, Consider the Oyster, How to Cook a Wolf, The Gastronomical Me, and An Alphabet for Gourmets–were bound into one volume, The Art of Eating, in 1954. | *$14.88 |
 | Professional Cake Decorating
Brand: Wiley
<b>Everything you need to create stunning cake decorations</b> <p> Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. <i>Professional Cake Decorating</i> is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating. <p> <i>Professional Cake Decorating</i> is: <ul> <li>a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers <li>a powerful tool for making dramatic improvements in the overall look and design of cakes <li>a valuable training handbook and resource for bakers and decorators <li>a comprehensive reference of successful professional skill sets </ul> <p> Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs. <p> Complete with more than three dozen tried-and-tested recipes, <i>Professional Cake Decorating</i> is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers. | *$35.28 |
 | Pig: King of the Southern Table
Brand: Wiley
<b>A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas</b> <p> Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's <i>Pig: King of the Southern Table</i> presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles. <p> A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, <i>Pig</i> is the definitive take on the South's favorite animal. <ul> <li>Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads <li>Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly <li>Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout <li>Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of <i>Town & Country</i> magazine for 27 years </ul> <p> Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, <i>Pig</i> shares the secrets of great Southern cooking with every corner of the nation. | *$20.98 |
 | The Visual Food Lover's Guide: Includes essential information on how to buy, prepare and store over 1,000 types of food
Brand: Wiley | *$8.95 |
 | Chocolates and Confections at Home with The Culinary Institute of America
Brand: Wiley | *$20.98 |
 | The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes
Brand: Wiley
Thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor <p> <p> For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. In <i>The Gloriously Gluten-Free Cookbook,</i> Vanessa Maltin compiles Italian, Asian, and Mexican recipes that are safe for a gluten-free diet but taste so good you can't tell the difference. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin proves that celiac sufferers will never have to eat another boring rice cake. <p> Living gluten-free isn't as tough as you think-corn tortillas are a simple substitute for flour in Latin cooking, gluten-free flours are perfect for great tasting pizzas and calzones, and rice noodles and gluten-free soy sauce make Asian food perfectly safe and delicious. <ul> <li>Includes breakdowns of safe and unsafe foods, tips on maintaining a gluten-free kitchen, and firsthand advice from the author on dealing with family, friends, and restaurant workers who just don't get it <li>Features Italian sauces, starters, risottos, pastas, and main dishes; Asian soups, salads, starters, noodles, sushi, and main dishes; and Mexican starters, salsas, staples, and main dishes <li>Also includes delightful gluten-free desserts and a listing of helpful gluten-free resources </ul> <p> With <i>The Gloriously Gluten-Free Cookbook,</i> a diet without gluten won't be an obstacle to your enjoyment of the good life-and the great food that goes with it. | *$11.16 |
 | Sam the Cooking Guy: Just a Bunch of Recipes
Brand: Wiley
‘I can't cook.’ I hear that all the time. And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? <p> "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermar ket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."<br> --<b>From Sam the Cooking Guy</b> <p> <b>Look inside for great recipes like these:</b> <p> • One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh • Peanut Butter Ice-Cream Cup Things | *$9.99 |
 | The 30-Day Low-Carb Diet Solution
Brand: Wiley
Low-carb 101– all it takes is 30 days! <P>From the authors of the phenomenal bestseller Protein Power comes a quick, easy-to-follow low-carb diet plan designed to get you on the fastest possible track to losing weight, feeling fantastic, and improving your health. If you’ve heard about all the research that shows how low-carb eating can turn your health around by keeping your insulin levels down and getting your excess weight off–but don’t want to wade through hundreds of pages of explanation or complicated formulas before you get started–The 30-Day Low-Carb Diet Solution is for you. <P>The Eades are two of the most trusted names in low-carb dieting. They have helped millions of readers lose weight. In this book, they provide the simplest possible diet designed for the best possible results. Drs. Michael and Mary Dan Eades guide you through all the basics step by step, explaining how to: <UL> <LI>Identify the foods you should eat–and avoid the ones you shouldn’t</LI> <LI>Create a customized plan based on your current weight, health status, and goals</LI> <LI>Determine how much protein to eat for optimal health</LI> <LI>Measure the exact portions of carbohydrate-rich foods you can enjoy now to reach your goals</LI></UL> <P>Featuring 30 days of low-carb meal plans, almost 100 delicious, easy recipes, self-assessment quizzes, and fill-in worksheets for tracking your progress, this guide will have you on your way to a thinner and healthier you in just a month! Isn’t it time for you to find <P>The 30-Day Low-Carb Diet Solution? | *$5.80 |
 | Coping with Kidney Disease: A 12-Step Treatment Program to Help You Avoid Dialysis
Brand: Wiley
A revolutionary program that can indefinitely postpone the need for dialysis <P>If you’ve been diagnosed with kidney failure, this book could save your life. If you suffer from diabetes, hypertension, obesity, or any of a host of conditions that put you at risk for kidney disease, you owe it to yourself to read what is in this book. If you are among the 60,000 North Americans who go on dialysis each year, the information in this book could substantially improve your quality of life. <P>In Coping with Kidney Disease, a leading expert tells you, in plain English, what you need to know to: <UL> <LI>Understand kidney failure</LI> <LI>Recognize early warning signs of kidney failure</LI> <LI>Get a proper diagnosis</LI> <LI>Talk with your doctors about it</LI> <LI>Confidently evaluate treatment options</LI> <LI>Take charge of your treatment</LI> <LI>Delay dialysis or even avoid the need for it altogether</LI></UL> <P>The centerpiece of Coping with Kidney Disease is Dr. Walser’s revolutionary 12-step program for avoiding dialysis. Based on treatments he has pioneered with his own patients at the Johns Hopkins University School of Medicine, the program calls for a supplemented low-protein diet supported by treatments to control blood pressure and correct high cholesterol. So effective has this breakthrough strategy proven to be that in many patients it actually worked to slow or arrest the progression of kidney failure to the end stage. <P>Knowledge is power. Coping with Kidney Disease empowers you with what you need to take charge of kidney disease. | *$7.00 |
 | The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
Brand: Wiley
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, <i>The Pastry Chef's Companion</i> combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations. | *$12.07 |
 | The Inflammation Syndrome: The Complete Nutritional Program to Prevent and Reverse Heart Disease, Arthritis, Diabetes, Allergies, and Asthma
Brand: Wiley
Early Acclaim for The Inflammation Syndrome <P>"Challem’s new book hits a home run–with the latest research on what to eat and take to defeat our real number-one cause of health problems–inflammation. It’s a message of the utmost importance."<BR> –Jean Carper, New York Times bestselling author of Stop Aging Now! and Your Miracle Brain, and columnist, USA Weekend magazine <P>"Treating and preventing inflammation has become a major priority and a breakthrough in today’s medicine. Many of our most debilitating diseases can be traced to an inflammatory cause. The program Jack Challem outlines in The Inflammation Syndrome is a great first step in ridding your body of this deadly problem."<BR> –Fred Pescatore, M.D., author of Thin For Good, The Allergy and Asthma Cure, and Feed Your Kids Well <P>"The Inflammation Syndrome compellingly shows how the typical Western diet promotes inflammation and disease. In a scientifically accurate and easy-to-understand manner, Jack Challem lays out the basic nutrition plan for good health and weight loss–a plan that mimics many features of the ancestral and native human diet."<BR> –Loren Cordain, Ph.D., author of The Paleo Diet <P>"Jack Challem has hit the bull’s-eye when it comes to identifying the root cause of chronic inflammation–our pro-inflammatory Western diet. Following Challem’s recommendations will not only relieve inflammation, it will lay the groundwork for optimal health."<BR> –Jo Robinson, coauthor of The Omega Diet and principal investigator of eatwild.com <P>"In this book, Jack Challem focuses on inflammation, the most important underlying factor in health and disease. Anti-inflammatory strategies can slow the chronic and degenerative diseases of aging–even aging itself. Jack Challem shows us how the antioxidant vitamins E and C, modifying lifestyle factors, food and nutritional supplements, and nutraceuticals can be useful in reducing the risks of inflammatory disorders."<BR> –Lester Packer, Ph.D., the world’s foremost antioxidant research scientist and lead author of The Antioxidant Miracle | *$21.99 |
 | The Book of Yields: Accuracy in Food Costing and Purchasing
Brand: Wiley
For years, <b><i>The Book of Yields</i></b> has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. <b><i>The Book of Yields Seventh Edition CD-ROM</i></b> contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: <ul> <li>Look up yield data for foods. <li>Find purchase requirements for a serving. <li>Create new recipes. <li>Add new ingredients. <li>Calculate ingredient or recipe costs. <li>Look up cost data for foods. <li>Create shopping lists. </ul> This culinary software can be used on its own or to complement <i><b>The Book of Yields Seventh Edition</i></b>. <b><i>The Book of Yields CD-ROM</i></b> can also be used as part of a food and beverage cost control, purchasing, or menu design class. | *$44.63 |
 | Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
Brand: Wiley
"A land of wheat and barley, and grape vines and fig trees and pomegranates; a land of olive trees and honey . . . you shall eat and be satisfied."<BR> --Deut. 8:8-10 <P>A Celebration of classic Jewish vegetarian cooking from Around the World <P>Traditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora--from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more. <P>From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar--festival and everyday meal alike. Marks’s insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora’s global legacy of vegetarian cooking. | *$18.73 |
 | Sandra Lee Semi-HomemadeFast-Fix Family Favorites (Sandra Lee Semi Homemade)
Brand: Wiley
<p>Family-friendly meals and flavorful fix-ups that taste like they're made from scratch</p> <p>Here you'll find Sandra's all-time favorite quick and easy dinners, lunches, sides, and desserts-breakfast, too. <ul> <li>Timesaving tips, tricks, and hints for simple serve-alongs, easy entertaining, and quick cleanup</li> <li>Comfort food classics, all-American cuisine, ethnic flavors, one-pot wonders, and more</li> </ul> | *$7.03 |
 | Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
Brand: Wiley
"Nancy Baggett has brought all her considerable baking and teaching skills to the table in her newest book, Kneadlessly Simple. Bakers always knew that making bread was fun, but now, with Nancy's help, it can also be surprisingly easy. She really gets the artisan principles of slow-rise bread baking and has created an easy method that will work for home bakers of all skill levels."<br>—Peter Reinhart, author of <i>Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor</i><p>"Nothing beats the flavor and texture of good homemade bread, especially when it's made from a no-knead, no-fuss dough and it rivals the best artisan bread you can buy anywhere. That's just what Nancy Baggett gives you in Kneadlessly Simple—an adaptation of all the most up-to-the-minute methods for producing outstanding bread with little effort—you'll love it!"<br>—Nick Malgieri, author of <i>The Modern Baker</i> | *$12.47 |
 | Allergy-Free Desserts: Gluten-free, Dairy-free, Egg-free,Soy-free and Nut-free Delights
Brand: Wiley | *$12.94 |
 | At Your Service: A Hands-On Guide to the Professional Dining Room
Brand: Wiley
"The nation's most influential training school for professional cooks."<br> –<i>Time</i> magazine <p> <b>The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations</b> <p> In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, <i>At Your Service</i> is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling. <p> The book includes: <ul> <li>Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants <li>Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service <li>Effective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the house <li>Sixty-four photographs of dining room service and techniques </ul> 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. | *$16.00 |
 | The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Brand: Wiley
"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences. <p> In <i>The Soul of a New Cuisine</i>, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal. <p> Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious. <p> Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger. <p> As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine. | *$24.17 |
 | How to Boil Water
Brand: Wiley Part Number: 22686
• Shows beginning cooks how to do just what the title implies—and a lot more—without 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. | *$11.96 |
 | 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. | *$12.98 |
 | Zone Meals in Seconds: 150 Fast and Delicious Recipes for Breakfast, Lunch, and Dinner
Brand: William Morrow
<p>Stay happily in the Zone with these fresh, flavorful, and satisfying meals!</p><p>Millions of people worldwide have discovered the incredible weight-loss and health benefits of living in the Zone. Since Dr. Barry Sears first unveiled his dietary program of balanced protein, carbohydrate, and fat in 1995, his books have inspired men and women of all ages to transform themselves mentally and physically. Now, with <i>Zone Meals in Seconds</i>, it's easier than ever to stay in the Zone.</p><p>For almost fifteen years, Barry and Lynn Sears have maintained a completely Zone-friendly kitchen for themselves and their two daughters. In addition, as a working mother, Lynn has had to battle the vending machines and fast-food frenzies of the average workday. <i>Zone Meals in Seconds</i> combines Lynn's hard-won wisdom and valuable experience with Barry's Zone expertise and medical knowledge in this family-friendly book. From quick and easy breakfast, lunch, and dinner recipes and snack tips, to mix-and-match lunches for kids, to tasty slow-cooker dishes you can throw together in the morning and enjoy when you come home at night, you'll find hundreds of convenient and delicious ways to experience the incredible benefits of the Zone.</p><p>Packed with the latest Zone dietary guidelines, shopping advice, and -- most important -- 150 of the best Zone recipes yet, <i>Zone Meals in Seconds</i> will be a hit with hard-core Zone followers and newcomers alike.</p> | *$9.00 |
 | The 3-Hour Diet: How Low-Carb Diets Make You Fat and Timing Makes You Thin
Brand: William Morrow
<P>Following the amazing success of his <i>New York Times</i> bestseller <i>8 Minutes in the Morning</i>, America's #1 online weight loss specialist Jorge Cruise is back with a revolutionary diet book that keeps with his trademark hassle–free, time–friendly approach. </P><P> It's a fact: the low–carb craze is everywhere. Although low–carb diets produce short term weight loss, the results are not sustainable. Dieticians, fitness experts, and medical publications are slowly awakening to the fact that the low–carb diet isn't the answer to weight loss nor a solution to the obesity epidemic. Jorge Cruise's <i>The 3–Hour Diet</i> reveals that timing is the revolutionary weight loss element that has been kept secret until now. By eating small, balanced meals every three hours you reset your body's metabolism and achieve amazing results. Eating every three hours turns off your "starvation protection mechanism" ensuring that fat is released and fat–burning muscle preserved. So get ready to lose 2 pounds each week! All with no calorie counting, no starvation, and no deprivation. Bottom line, timing will sculpt your body slim.</P><P> With his now trademark easy–to–follow instructions, accessibility, and client success stories, Jorge Cruise's <i>The 3–Hour Diet</i> is a fluid combination of proven success and categorical innovation. Weight loss has never been easier! </P><P> o For overweight people disillusioned with the low–carb craze and other fad diets that don't work or are even unhealthy. Also aimed at people with busy schedules looking to lose weight quickly and effectively, utilizing a dietary approach instead of committing to a workout regimen. </P><P> o <i>8 Minutes in the Morning</i> has sold 1.8K through BookScan. </P><P> o The dark side of low–carb diets is only just beginning to rear its ugly head, and this book has the potential to be at the forefront of the low–carb backlash. In this book readers will find:</P><P> o Why low–carb and other fad diets make you fat, and why timing is the key to sustained weight loss.</P><P> o The Cruise Down Plate approach to eating that supports lean muscle development by eating your favourite foods (including candy and carbs) with no banned items and no calorie–counting. Includes frozen foods and fast food options!</P><P> o How to prevent emotional eating.</P><P> o A 28–Day Planner designed to promote organization and accountability for the dieter.</P><P> o An all–new meal and recipe guide, that is both delicious and healthy.</P> | *$0.60 |
 | RAWvolution: Gourmet Living Cuisine
Brand: William Morrow
<p> Following a vegan, raw foods diet does not mean you have to give up your favorite delicacies or condemn yourself to a life of celery and carrot sticks. As renowned raw foods chef Matt Amsden reveals in this vibrant, inspiring book, raw cuisine represents the discovery and innovative use of luscious natural ingredients. From imaginative new dishes such as cactus salad, onion bread, and spirulina pie, to tantalizing variations on everything from pizza, tacos, and cookies, to the signature "Big Matt with Cheese," Amsden's mouthwatering recipes feature soups, sauces, salads, appetizers, entrees, and even desserts. </p> <p> More than a cookbook, <i>RAWvolution</i> is the indispensable, all-inclusive guide to the many powerful benefits of raw food. Beginning with his personal account of "How I Went Raw," Amsden shares essential advice, information, and encouragement for adopting a raw foods lifestyle. His delectable recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. Accessible to both beginners and experienced cooks, <i>RAWvolution</i> addresses everyone from vegetarians who want to take the next step in natural cuisine, to those who simply want to diversify and improve their everyday diet. </p> <p> There has never been a more important time to incorporate raw foods into your lifestyle. Raw, vegan cuisine is making news daily, providing healthy and nutritious alternatives that are changing lives. Best of all, raw food can be delicious. There is no need to sacrifice flavor for bland and boring "health" food. Enliven your senses and taste buds instead with rich, living cuisine. </p> | *$17.82 |
 | 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. | *$9.79 |
 | 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 wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. 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> | *$13.25 |
 | Slim and Scrumptious: More Than 75 Delicious, Healthy Meals Your Family Will Love
Brand: William Morrow Cookbooks
<blockquote> <p> How would you like to eat rich, flavorful, healthy food at home and not worry about calories? </p> </blockquote> <p> <i>Today</i> show nutritionist Joy Bauer has helped millions of people improve their health, and now she wants to improve their home-cooked meals as well. Tired of the misconception that you have to dine out to eat delicious food, Joy proves in <i>Slim and Scrumptious</i> that not only can you eat fresh, rich, and filling food, but that it is quick, affordable, and easy, too! </p> <p> <i>Slim and Scrumptious</i> features more than seventy-five recipes for every meal and every taste. Whether you want Double Chocolate Pancakes or Eggs Benedict for breakfast, Sesame Chicken Tenders or Spicy Pork Tacos with Sassy Slaw for lunch, or Spice-Rubbed Flank Steak with Chimichurri and Creamy Spinach for dinner, Joy shows you that classic, rich food can still be made to taste great with just a fraction of the fat and calories. She also includes fun snacks, desserts, and appetizers that will keep you satisfied all day long, such as Cinnamon Cheesecake Fondue, Frozen Hot Chocolate, and Banana Pecan Bread. </p> <p> With every recipe, Joy helps you stretch your food and cooking dollars for everything from a fast and easy family meal to a relaxing and romantic dinner for two. These meals are so amazingly delicious, no one (but the chef!) will ever know that they're healthy, too. </p> | *$14.58 |
 | 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> | *$17.35 |
 | More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints
Brand: William Morrow Cookbooks
<blockquote><p>Join <i>New York Times</i> bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America!</p></blockquote><p>Guy Fieri strikes again with <i>More Diners, Drive-ins and Dives</i>, 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, <i>More Diners, Drive-ins and Dives</i> is the perfect book for lovers of the American food scene and fans of Triple D.</p> | *$11.64 |
 | 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. | *$9.99 |
 | 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> | *$12.93 |
 | 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> | *$16.64 |
 | Cooking Under Pressure (20th Anniversary Edition)
Brand: William Morrow Cookbooks
<blockquote> <p> From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks—now updated and revised for today's tastes and sleek, ultrasafe machines </p> </blockquote> <p> From the elegant to the ethnic to the traditional, <i>Cooking Under Pressure</i> contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook's best friend! </p> | *$12.99 |
 | BBQ 25
Brand: William Morrow Cookbooks
<p> Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family. </p> <p> So relax, start up the BBQ—it's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance. </p> | *$9.20 |
 | 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> | *$19.99 |
 | 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 dairy‚ it makes the shift to a vegan lifestyle easy.</P> <P> A former steak lover himself‚ Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. About ten years ago‚ 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 non−meat proteins and today is widely regarded as the expert in the field‚ 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 Farms‚ It′s All Good‚ Trader Joe′s brands‚ and the prepared food department of Whole Foods‚ to name a few). </P> <P> THE CONSCIOUS COOK features a center−of−the−plate protein in all of its entrees−a first for vegan cookbooks. Seventy−five original recipes are organized by categories that include starters and small plates‚ soups and salads‚ entrees‚ and desserts. Each recipe is accompanied by stunning full−color photographs.</P> | *$14.28 |
 | French Food at Home
Brand: William Morrow Cookbooks
<p>When most people think of French food, they anticipate "complicated to make," "hard-to-find ingredients" or "too fancy." In <i>French Food at Home</i>, Laura Calder shows that great French food doesn't have to be any of that. The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. It's about creating a meal using easy-to-find local ingredients. And, above all, it's about slowing down and savoring the pleasures of good food, wherever you live.</p><p>Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Pickle Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes that she's created at home in her own French kitchen. Balance these with just the right side dishes (Olive Potatoes, Buttery Two Tomatoes, or Endives with Honey and Golden Raisins). And, for a special meal, bookend main dishes with a first course (Orange Asparagus, Toast Soup, or Beet Stacks) and a dessert (Nutty Figs, Fireplace Camembert, or Coffee Pots).</p><p>You'll enjoy reading <i>French Food at Home</i> as much as cooking from it. About her Camembert Salmon, Laura writes, "You're thinking, 'Ugh, she's got to be kidding.' But this is no mental lapse; just because it's strange to the ear doesn't mean it will be to the tongue." Or, for the Lemon Tart of My Dreams: "There are more recipes for lemon tart out there than you can shake a stick at. Some have candied lemon slices afloat on top like so many shipwrecked unicycles; others, for reasons I cannot divine, are hell-bent on involving ground almonds ... But all I want in a lemon tart is the plainest possible thing: flat, smooth, and puckering with intense lemon flavor."</p><p>From apéritifs to desserts, Laura offers recipes ranging from easy to those that need just a little extra effort. From dishes that are ready in minutes to those slow and savory, from traditional to contemporary, <i>French Food at Home</i> lets you bring French food to your home.</p> | *$29.99 |
| | 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> | *$16.64 |
 | 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> | *$19.77 |
 | 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> | *$18.95 |
 | Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family
Brand: William Morrow Cookbooks
<blockquote> <p> My name is Christy Jordan and I like to feed people. </p> </blockquote> <p> I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created <i>Southern Plate</i> so that I could share the recipes and stories that have been passed down through my family for more than nine generations. </p> <p> You won't find fancy food or new-fangled recipes in this cookbook—just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuits. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me.) </p> <p> These stories and recipes come from my heart. They are a gift from my ancestors, but the ability to have them heard is a gift from you. Take a seat at the <i>Southern Plate</i> table; you're with family now. </p> | *$17.88 |
 | Farm to Fork: Cooking Local, Cooking Fresh
Brand: William Morrow Cookbooks
<p> In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. <i>Farm to Fork</i> is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh catch in "Fresh Off the Dock," and home canning tips from "Home Economics: Preserving the Harvest." </p> <p> Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table. </p> | *$9.75 |
 | 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> | *$17.94 |
 | 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. | *$19.00 |
 | CookWise: The Hows & Whys of Successful Cooking, 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> | *$14.63 |
 | Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen
Brand: William Morrow Cookbooks
<p> Do you want to eat really well—not just once in a while, but all the time—but you don't know where to begin? </p> <p> Are you tired of pizza—as much as you like it—and broke from buying takeout? </p> <p> Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entrÉe on your dinner table? </p> <p> If you answer "yes" to these questions, then <i>Get Cooking</i> is for you. <i>Get Cooking</i> is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of <i>Get Cooking</i> is to get you in the kitchen, no matter what your experience level might be. </p> <p> Illustrated throughout with color photographs of each dish, <i>Get Cooking</i> gives you clear, step-by-step instructions for making everything from classic mashed potatoes to Broccoli–Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in. </p> <p> You may know Mollie Katzen as the author of such famous cookbooks as <i>Moosewood Cookbook</i> or <i>The Enchanted Broccoli Forest</i>; <i>Get Cooking</i> has all of the accessibility and personal warmth of those beloved books, but it is Mollie's first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas. </p> <p> With <i>Get Cooking</i> in hand, you'll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone. </p> | *$9.81 |
 | 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. | *$8.62 |
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