 | The Everyday Low-Carb Slow Cooker Cookbook: Over 120 Delicious Low-Carb Recipes That Cook Themselves
Brand: Da Capo Press
We all love to eat good, home-cooked meals, but with our busy lifestyles, who has the time or energy to make them anymore? Now, in <i>The Everyday Low-Carb Slow Cooker Cookbook,</i> authors Kitty Broihier and Kimberly Mayone offer you a way to cook hearty, delicious low-carb meals from scratch everyday—with very little effort or attention—that your whole family will enjoy. Broihier and Mayone have created over 120 delectable low-carb recipes that cover everything from breakfast to dessert and take full advantage of the timing and convenience of a slow cooker—all you need to do is add the ingredients to the pot, close the lid, and by mealtime, a hot and delicious low-carb meal will be ready and waiting. Recipes include: <P><b>Creamy Blueberry French Toast Casserole * Chicken Cordon Bleu Roll-Ups * Mixed Sausage with Fennel * French Onion Soup * Stuffed Bell Peppers * Thai Red Curry Chicken * Pork with Roasted Red Peppers, Herbs and Olives * Classic Country–Style BBQ Pork Ribs * Sesame Tuna with Bok Choy and Shitake Mushrooms * Onion and Spinach Dip * Dijon Ranch Chicken Salad * Faux Potato Salad * Peanut Butter Fudge Cake with Peanut Butter Drizzle</b> <P>Complete with information on how to use and care for a slow cooker, how to convert your favorite low-carb recipes for slow cooking, and macronutrient counts for each recipe, <i>The Everyday Low-Carb Slow Cooker Cookbook</i> is guaranteed to put the fun back into cooking and make your life a whole lot easier. | *$7.08 |
 | 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. | *$22.16 |
 | Williams-Sonoma Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow-Cooked Meals (Williams Sonoma Essentials)
Brand: Oxmoor House
<DIV><P></P><P></P>This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable meals. Slow cookers, Dutch ovens, roasting pans, and other important equipment are clearly described and pictured. <P></P><P></P>Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs. <P></P><P></P>Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume. </DIV> | *$13.45 |
 | The Manga Cookbook
Brand: Japanime Co. Ltd.
Reading manga sure can make a person hungry! Food appears frequently in Japanese comics, but what exactly is it that the characters are eating? Introducing The Manga Cookbook, an illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen. Learn to identify and make the same things you see in all your favorite manga: authentic onigiri (rice balls), yakitori (skewered chicken), oshinko (pickled vegetables), udon (Japanese noodles), okonomiyaki (Japanese-style pizza) and many others! Includes sections on how to assemble bento boxed lunches and properly use chopsticks. Features original manga illustrations by Chihiro Hattori. Soon, you too can enjoy a meal fit for a manga character! | *$8.90 |
 | Land of Plenty: A Treasury of Authentic Sichuan Cooking
Brand: W.W. Norton & Co.
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, <I>Land of Plenty</I> teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. | *$18.78 |
 | Takashi's Noodles
Brand: Ten Speed Press
Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. | *$14.93 |
 | Good Eats: The Early Years
Brand: Stewart, Tabori & Chang
<DIV><DIV><DIV><DIV>Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, <I>Good Eats</I>. <DIV>From “Pork Fiction” (on baby back ribs), to “Citizen Cane” (on caramel sauce), to “Oat Cuisine” (on oatmeal), every hilarious episode is represented. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the <I>Good Eats</I> set. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at. <BR></DIV> | *$24.75 |
 | Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
Brand: Clarkson Potter
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in <i>Real Cajun</i>, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. <br><br>Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. <br><br>From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, <i>Real Cajun</i> takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit. | *$19.11 |
 | The Mcdougall Quick and Easy Cookbook: Over 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less
Brand: Plume
Over 300 delicious low-fat recipes you can prepare in fifteen minutes or less. By greatly simplifying the work involved in preparing healthy, exciting meals, bestselling authors Dr. John McDougall and Mary McDougall continue to build upon the success of their acclaimed, low-fat McDougall Program books. In this latest edition, they share their secrets for lowering cholesterol, alleviating allergies, and dramatically reducing the risk of heart disease, cancer, osteoporosis, and diabetes with food that is irresistible to the whole family. Featuring over 300 recipes that can be prepared in fifteen minutes or less, <i>The McDougall Quick and Easy Cookbook</i> is the busy person's answer to eating right. <br> <br>Discover shopping tips and cooking hints to save time, reduce fat, and make great-tasting meals. Learn the viable egg and dairy replacements to eliminate fat, cholesterol, and animal protein from your diet. And refer to the updated "McDougall-Okayed Packaged and Canned Products" list. <br> <br>The economical, fast, and innovative recipes in <i>The McDougall Quick and Easy Cookbook</i> help make good health and longer life easier than ever to achieve. <br> <br>* The McDougall Program was recently ranked #1 in the weight loss field by the Physician's Committee for Responsible Medicine | *$14.73 |
 | Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283)
Brand: Storey Publishing
Over 10,000 years of cheese making (plus butter and yogurt making) wisdom is contained in this bulletin. Outlines in detail everything you need to know - from equipment and ingredients, to pasteurizing your own milk, to great recipes for fresh, wholesome, delicious dairy products you make right in your own kitchen. | *$2.61 |
 | I Can't Believe It's Food Storage
Brand: Brigham Distributing
Do you have a three-month supply of food for your family? Are you building up and using your long-term food storage? In I Can't Believe It's Food Storage , author Crystal Godfrey explains how to transition common food-storage items (such as powdered milk, whole wheat, and dried beans) into your own recipes. Godfrey also provides over 100 kitchen-tested recipes for you to try. In addition, you'll learn how to put together a personalized three-month supply and how to involve your entire family in planning and preparing meals. And as for that vitally important long-term food supply, you'll learn what to store, and you'll be using it every day to make meals your family will love. All you have to do is follow the easy step-by-step program outlined in the book. When you taste the wonderful meals you'll effortlessly create once you follow the program, you'll be saying, "I can't believe it's food storage!" | *$12.21 |
 | The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks
Brand: Boston Common Press
Welcome to Cook's Country - a place where you'll learn what's cooking in kitchens across America. This debut collection from the editors of Cook's Country magazine celebrates the landscape of American home cooking from yesterday and today. In the tradition of great American cookbooks like The Fannie Farmer Cookbook and The Settlement Cookbook, The Cook's Country Cookbook is, at its core, a wide-ranging, comprehensive collection chock-full of beloved classics like roast chicken, beef stew, biscuits, blueberry pie, and more. In addition, the editors of Cook's Country magazine have also reached back in time to revive old favorites to suit modern tastes and lifestyles. Here you'll find Chicken Divan without the soup mix - only tender chicken crisp broccoli blanketed in a velvety cheese sauce. You'll learn that it's possible to serve a from-scratch comfort food classic like meatloaf on a weeknight when time is tight: our mini-meatloaves cook in a fraction of the time of traditional versions. <br>Discover fresh, new, and sometimes regional recipes that illuminate the depth and personality behind American cooking - recipes such as North Carolina Pulled Pork (a slow-cooker dish with real barbecue flavor); 24-Hour Salad (a make-ahead salad where the vegetables remain crisp and fresh); and King Ranch Casserole (a kid-friendly creamy chicken casserole with toasty corn chips and Southwestern spices, made famous by Lady Bird Johnson).<br>In addition to foolproof recipes, The Cook's Country Cookbook also pulls back the curtain to reveal the often fascinating origins of classic American favorites, such as the use of breakfast cereal in party snack mixes or how Bundt pans gave rise to the popular cake. Much more than a collection of foolproof recipes, The Cook's Country Cookbook provides a lively, in-depth portrait of the great American table. | *$15.26 |
 | Frozen Drinks: With or Without the Buzz
Brand: Clarkson Potter
A hot day, a soft breeze, and a tall, cool drink in your hand . . . No longer just vacation-time treats, dozens of irresistible, frosty concoctions are just a whir of the blender away. In warm weather, there are few occasions--and few times of day--when an icy beverage doesn't hit the spot. For just such moments, frozen drink wizard Bruce Weinstein has created more than one hundred simple, innovative recipes for slushees, daiquiris, margaritas, coladas, chocolate and coffee drinks, and granitas and sorbets.<br><br>From traditional poolside favorites such as pine-apple daiquiris and piña coladas to the immensely popular coffeehouse Frappuccinos and Mochaccinos, Frozen Drinks covers the range of icy treats, tangy or sweet, slushy or smooth. Try starting your morning with a Quadruple Coffee Shake, take an afternoon break with a glass of Frozen Raspberry Lemonade, or savor a dessert of Iced German Chocolate Cake.<br><br>The book's introduction provides essential information for making perfect drinks every time, such as when to use fresh fruit and when canned or frozen fruit will do. Each recipe is nonalcoholic but has tasty variations, some with and some without alcohol. <br><br>There are also a number of creative suggestions for garnishes, such as crumbled peppermint patties on a Chocolate Mint Parfait or candy canes to top off a Cabana Striped Slush.<br><br>With dozens of ways to slice, dice, and blend your way through the summer, Frozen Drinks will be as welcome as an air conditioner in August. | *$7.35 |
 | Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
Brand: Wiley
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."<br> —<b>Steven Raichlen</b>, author of <i>The Barbecue! Bible and How to Grill</i> <p> Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods—ribs, burgers, steaks, poultry, seafood, vegetables, and fruit—really, anything you can cook with fire and smoke! <p> Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious. | *$11.92 |
 | Kristen Suzanne's EASY Raw Vegan Entrees: Delicious & Easy Raw Food Recipes for Hearty & Satisfying Entrees Like Lasagna, Burgers, Wraps, Pasta, Ravioli, ... Cheeses, Breads, Crackers, Bars & Much Mor
Brand: Green Butterfly Press
Mounting evidence has shown that heat destroys many of the nutrients found in raw, living food, rendering it harder to digest and nutritionally diminished. Raw food is catching on! From Hollywood stars with personal chefs, to a host of chic new Manhattan restaurants, the Raw Food movement is sweeping the country as people learn about the dramatic health benefits derived by eating a vegan diet in which food is never heated above 118 degrees Fahrenheit. <P><P>In recent years, Raw food has evolved into a fully mature cuisine unto itself. You won't believe how satisfying and fulfilling Raw meals can be! This collection of Kristen Suzanne's most hearty, savory entrees shows just how EASY it is to take the world's healthiest cuisine to the next level -- with real meals that are super easy to prepare and sure to please and amaze you, your family, and friends. <P><P>Includes recipes for Raw vegan versions of such comfort-food favorites as pizza, lasagna, burgers, wraps, pasta, ravioli, sandwiches, Mexican food, quiche, pates, cheeses, pesto, and breads. This Raw food vegan recipe book also includes a "Raw Basics" introduction to Raw food (with 6 basic "must have" recipes) for people who are new to the subject. <P><P>Includes links to photographs at Kristen Suzanne's Web site, KristensRaw.com. | *$12.55 |
 | How to Taste: A Guide to Enjoying Wine
Brand: Simon & Schuster
<b><P>What better way to learn about wine than to taste it?</b><P>Hailed by Jerry Shriver in <I>USA Today</i> as "the woman who makes the wine world gulp when she speaks," Jancis Robinson created in <I>How to Taste</i> a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated, Robinson's renowned guide proves once again that learning about wine can be just as engaging as drinking it.<P>Written in Robinson's trademark accessible style, the new <I>How to Taste</i> features thoroughly updated vintages and producers as well as up-and-coming wine regions and styles. Incorporating wines that are both easily obtainable and reasonably priced, Robinson's lessons are separated into complementary portions of theory and practice to help you both learn and taste your way to wine expertise.<P>One of the world's best-loved authorities on wine, Robinson explains first how to get the most out of the flavor of your wine and food, and then about specific grapes and the wines themselves. By the time you finish the book, you will have learned how to recognize the most popular grape varieties from Chardonnay and Riesling to Pinot Noir and Cabernet Sauvignon, and why a good sparkling wine is always better than cheap champagne. You will discover how to judge sweetness, acidity, and fruitiness as well as the difference between the length and the weight of a wine. You will also be given practical advice for dealing with wine in the real world: how to choose from a wine list, organize your own wine tastings, and pair wines with specific foods.<P>From the armchair to the wine shop and back to the table, <I>How to Taste</i> will transform anyone on any level into a confident connoisseur who can leave faltering sips behind and have fun along the way. | *$3.49 |
 | "Vegetarian Recipe Book"- Over 1000 Delicious Vegetarian Recipes!
Brand: Don Perreira
WOW! Over 1000 of the healthiest and easy to make meatless dishes around. This is the only vegetarian cookbook you will ever need. Some of the dishes included in this huge collection are: artichoke soup, spanish stew, omelet macaroni, french eggs, potato cheesecakes, empress pudding, rice and wheat bread, ratafia sauce, rice souffle and hundreds upon hundreds more! | *$1.99 |
 | The Solar Food Dryer: How to Make and Use Your Own Low-Cost, High Performance, Sun-Powered Food Dehydrator
Brand: New Society Publishers
<p><i>The Solar Food Dryer</i> describes how to use solar energy to dry your food instead of costly electricity. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits, and herbs to preserve their goodness all year long-with free sunshine! Applicable to a wide geography-wherever gardens grow-this well-illustrated book includes:</p> <p> Complete step-by-step plans for building a high-performance, low-cost solar food dryer from readily available materials<br> Solar energy design concepts<br> Food drying tips and recipes<br> Resources, references, solar charts, and more</p> <p><b>Eben Fodor</b> is an organic gardener with a background in solar energy and engineering. He works as a community planning consultant in Eugene, Oregon.</p> | *$9.14 |
 | The Art of Pizza Making: Trade Secrets and Recipes
Brand: The Creative Pizza Company
This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, silicone baking mats, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 50 pizza recipes such as barbecue, breakfast, bruschetta, Buffalo, calzone, cheeseburger, Cuban, deep fried ( Old Forge style ), dessert, Greek, Hawaiian, Indian, mac-n-cheese, marmalade, mashed potato, Middle East, Oktoberfest, pesto, ranch, red, Reuben, roasted red pepper, seafood, Sicilian, Southwest, stromboli, sunnyside, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them! | *$12.95 |
 | Bake until Bubbly: The Ultimate Casserole Cookbook
Brand: Wiley
Bake until Bubbly<br> <br> "Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!"<br> --from Bake until Bubbly<br> <br> Advance Praise<br> <br> "Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright's book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Cr?pes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruyere Casserole is coming to my next potluck."<br> --Dede Wilson, Contributing Editor to Bon Appetit magazine and public television host<br> <br> "Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking."<br> --James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking | *$8.10 |
 | Eat Me: The Food and Philosophy of Kenny Shopsin
Brand: Knopf
"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971.<br><br>Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create <i>Eat Me</i>, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a <i>Goodnight Moon </i>world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above.<br><br>With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, <i>Eat Me </i>is <i>White Trash Cooking </i>for the twenty-first century, as unforgettable and mind-boggling as its author. | *$14.66 |
 | Rawsome!: Maximizing Health, Energy, and Culinary Delight With the Raw Foods Diet
Brand: Basic Health Publications
A raw foods diet advocates exactly that: eating raw foods. No cooking, no grilling, no steaming, no application of high temperatures. Why? Because eating food closest to its natural state engenders a tremendous exchange of energy between food and body. The result, over time, is a feeling of buoyant, radiant health. Tackling head-on the skepticism likely to greet proponents of what the world sees as a "fad" diet, renowned nutritional consultant and raw foods adherent Brigitte Mars presents historical data and scientific evidence confirming the efficacy of raw foods diets in: Supporting emotional stablity; Increasing energy levels; Clearing the skin; Boosting immune-system function; improving digestive function; Dispelling depression: Sustaing overall good health. In addition, Mars points out the environmental benefits of the raw foods diet, making a case for eating raw foods as a means of reducing waste, making the most of agricultural practice, and reducing the ! human footprint on the earth. Whether the reader wants to jump right into an all-raw diet or just wants to introduce more raw foods into the diet, Mars offers gentle encouragement and practical instruction. Readers will find advice on planning a balanced diet to meet their nutritional needs, combining foods for best effect, presrving raw foods, equpping the raw kitchen, sprouting, juicing, and evey other technique that makes the raw foods diet simple,delicious, and healthful. In-depth profiles describe the nutritional and health benefits of hundreds of fruits, vegetables, nuts, and seasonings. Perhaps most important, the author provides more than 200 kitchen-tested, real-people-approved raw foods recipes. Under Mar's instruction, readers will enjoy making everything from juices and shakes to salads, soupsdressings, yogurts, crackers, spreads, dips, vegetable burgers, curries, vegetable pastas, wraps, and more. And let's not forget desset: brownies, ice cream, lemon bars, fru! it leathers,pies,cakes, puddings, and other delectable treats. For people who want the vibrant energy and health that raw foods offe but don't want to give up the taste of good cooking, "Rawsome!" provides the answer. | *$10.00 |
 | Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
Brand: Avery Trade
Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. <br><br> In <i>Living Cuisine</i>, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. <br><br> At the heart of <i>Living Cuisine</i> are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living | *$12.50 |
 | Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes
Brand: Simon & Schuster
Wherever you are, summer is a time to savor longer days and lazy weekends. Fresh produce abounds, and life moves at a more relaxed pace. Anna Pump, proprietor of the iconic Loaves & Fishes store on Long Island, has catered to a devoted clientele of Hamptons weekenders for more than twenty-five years and understands summer's rhythms. She knows that while you may want to enjoy a picnic on the beach or a late supper on the porch, you don't want to spend the entire day in the kitchen, painstakingly preparing elaborate dishes. In <I>Summer on a Plate</i> she shares more than 120 recipes for delicious, no-fuss, memorable meals that celebrate the bounty of summer.<P>Anna never confuses simple with ordinary. A distinctive first course of Avocado Mousse and Shrimp on Tortilla Chips comes together in a flash. Chilled Tomato and Cucumber Soup with Seasoned Croutons makes a light and refreshing midday meal, and Spicy Corn Fritters with Salmon Caviar Dip are just the thing to set out for your weekend guests when a sunny Saturday on the beach turns into breezy evening on the deck.<P>Many dishes can go straight from the grill to the table, like Grilled Tenderloin of Beef with Fresh Herb Sauce or Perfect Whole Grilled Chicken with Plum Chutney. In the mood for seafood? Halibut Baked with Olives, Lemons, and Fresh Basil is a snap to prepare and full of fresh flavors. And what would summer be without salads? Serve Black Mission Figs with Goat Cheese and Upland Cress to begin a dinner party, while the Magret of Duck and Wild Rice Salad or the Asian-Flavor Beef, Pepper, and Spinach Salad are meals in themselves. <P>If your favorite part of the meal is dessert (like Anna!) you won't be disappointed. Chocolate Chunk Orange Cake is a sweet ending to any meal (or even a sweet breakfast) and is just as satisfying with a cup of midafternoon coffee. Rhubarb Blueberry Pie or a Peach Tart with Almond Topping and a Cookie Crust take advantage of the best of summer fruits. The Coconut Lemon Layer Cake is a showstopper, or you can opt for a simple dish of dead-ripe berries lavished with a dollop of Crème Fraîche.<P>Put summer on your plate and enjoy everything the season has to offer. | *$7.10 |
 | Morimoto: The New Art of Japanese Cooking
Brand: DK Publishing
Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home. AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer. | *$21.28 |
 | Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazine
Brand: Oxmoor House
<DIV><I>Cooking Light Annual Recipes 2009</I> is jam-packed with more than 1,000 mouthwatering, indulgent recipes. It's also so much more than just a recipe collection! This 496-page book is a comprehensive must-have resource for all the latest cooking techniques, quick tips, fresh ingredients, and innovative kitchen equipment. <P></P><P></P>Within this 13th volume of <I><B>Cooking Light</B> Annual Recipes</I> you'll find: <P></P><P></P><B>Over 1,000 great-tasting, kitchen-tested recipes! </B>Every recipe from <I>Cooking Light</I> magazine 2008 can be found in these pages. Don't worry, you don't need to be a chef to cook like one. The glory of these recipes is that you can make them with confidence! Our Test Kitchens staff rigorously tests all the recipes, often two or three times, to ensure that they're not only healthy and reliable, but also rich, filling, and supremely scrumptious. <P></P><P></P><B>Over 100 menus to help you plan for every occasion! </B>From weeknight suppers to supper club entertaining, <I>Cooking Light</I> helps you round out your favorite recipes with excellent menu pairing suggestions. <P></P><P></P><B>More than 70 bold and bright color photos!</B> Just take another glance at the cover! If the Chocolate Mint Brownies doesn't scream gorgeous, then we don't know what does. And that's just the beginning! <P></P><P></P><B>Over 50 staff favorite recipes! </B>Peek inside to see the best-of-the-best recipes from a year's worth of <I>Cooking Light.</I> Look for other top-rated winners in Our Favorite Recipes (page 2). <P></P><P></P><P></P><P></P><P></P><P></ P>From its spectrum of over 1,000 recipes to its endless number of captivating ideas for both the fresh and familiar, <I><B>Cooking Light</B> Annual Recipes</I> has never been better. <P></P><P></P></DIV> | *$16.98 |
 | The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index
Brand: Da Capo Press
<DIV>The world's leading authorities on the glycemic index offer even more delicious diet solutions in this companion cookbook volume to the New York Times bestselling The New Glucose Revolution series. Low GI eating is widely acknowledged by health experts as a healthier, better balanced, and more flexible alternative to every other diet regimen. Now, based on their groundbreaking research discoveries on the benefits of eating low glycemic foods, Dr. Jennie Brand-Miller and Kaye Foster Powell, along with Joanna McMillan-Price, present a complete low-GI cookbook on vegetarian and vegan meals. Featuring 100 simple, satisfying recipes, The New Glucose Revolution Low GI Vegetarian Cookbook makes it easy for vegetarians and vegans to switch to a low-GI lifestyle — and for low-GI fans to adopt a vegetarian diet. The book includes essential information on the basics of vegetarian and vegan cooking, food shopping the low-GI way, preparing kids meals, and menu ideas for a busy lifestyle. With beautiful color photos throughout, The New Glucose Low GI Vegetarian Cookbook offers vegetarian and vegans the key to achieving weight loss goals and lifelong vitality.</Div> | *$11.48 |
 | Trail Food: Drying and Cooking Food for Backpacking and Paddling
Brand: International Marine/Ragged Mountain Pre
" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --<i>Canoe & Kayak</i> <P> . . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer." --<i>Field & Stream</i> <P>Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. <i>Trail Food</i> tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way <i>you</i> like them. <P>Why fantasize when you can have the real thing? | *$5.44 |
 | Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals
Brand: Wiley | *$10.90 |
 | Diabetes & Heart Healthy Meals for Two
Brand: American Diabetes Association
<p><b>Twice as tasty . . . but with half the ingredients!</p></b> People with diabetes want heart-healthy recipes, since heart disease strikes people with diabetes twice as often as the rest of the population. But they also want recipes that taste great. In <i>Diabetes & Heart Healthy Meals for Two,</i> the two largest health associations in America team up to provide recipes that are simple, flavorful, and perfect for people with diabetes who are worried about improving or maintaining their cardiovascular health. A follow-up to <i>Diabetes & Heart Healthy Cookbook,</i> published in 2006, this newest collaboration from the American Diabetes Association and the American Heart Association focuses on meals with only two servings. Because so many adults with diabetes are older, two-serving meals are perfect for those without children in the house—or even those living alone who want to keep leftovers to a minimum. | *$11.10 |
 | From Asparagus to Zucchini
Brand: MACSAC
Ever wonder how you'll ever be able to use all your vegetables? <i>From Asparagus to Zucchini</i> answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.</p>Organized by vegetable—fifty-three in all—each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!</p><i>From Asparagus to Zucchini</i> is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.<br><br><br><br> | *$13.57 |
 | Culinaria Hungary (Culinaria)
Brand: Ullmann
Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen. <br><br>The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.<br><br><br> Learn about the history behind the dishes, their cultural significance, and how to prepare them.<br> Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.<br>Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand. | *$15.65 |
 | I'm Just Here for the Food: Food + Heat = Cooking
Brand: Harry N. Abrams
As host of Food Network's <I>Good Eats</I>, Alton Brown entertains and informs viewers with a lively mix of wit blended with wisdom, history with pop culture, and science with the kind of common cooking sense that our grandmothers took for granted. In this, his first cookbook, Brown presents readers with an instruction manual for the kitchen, combining 60 wide-ranging recipes with a wealth of culinary information that allows anyone--at any level of expertise--to understand the whys and wherefores of cooking. | *$16.98 |
 | The Scout's Outdoor Cookbook (Falcon Guide)
Brand: Falcon | *$10.24 |
 | The End of the Line: How Overfishing Is Changing the World and What We Eat
Brand: University of California Press
Ninety percent of the large fish in the world's oceans have disappeared in the past half century, causing the collapse of fisheries along with numerous fish species. In this hard-hitting, provocative exposé, Charles Clover reveals the dark underbelly and hidden costs of putting food on the table at home and in restaurants. From the Tsukiji fish market in Tokyo to a seafood restaurant on the North Sea and a trawler off the coast of Spain, Clover pursues the sobering truth about the plight of fish. Along with the ecological impact wrought by industrial fishing, he reports on the implications for our diet, particularly our need for omega-3 fatty acids. This intelligent, readable, and balanced account serves as a timely warning to the general public as well as to scientists, regulators, legislators--and all fishing enthusiasts. | *$10.82 |
 | EatingWell in Season: A Farmers' Market Cookbook (EatingWell Books)
Brand: Countryman Press
This information-packed book offers up sound nutrition advice on why eating delicious fresh fruits and vegetables will help you live longer, feel better and keep the weight off. <em>EatingWell</em>’s Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. The book also includes tips on how to freeze and preserve bumper crops; techniques for roasting peppers, peeling mangoes, and other ways to preserve your farm finds; profiles of local farmers; tips on planting your own kitchen garden, and more.<p /> | *$15.24 |
 | Cocina criolla
Brand: Pelican Publishing Company | *$16.22 |
 | I'm Just Here for More Food: Food x Mixing + Heat = Baking
Brand: Harry N. Abrams
In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Brown is back and ready to revolutionize the world of baking-and more. Breads, cakes, cookies, pies, custards, ice creams: The popular host of <I>Good Eats</I> explores the science behind our favorite sweets-and savories-explaining it all in his own inimitable style.<BR><BR>The book opens with a complete encyclopedia of the core ingredients or "the molecular pantry"-what they are, what they do, and how they play together (or don't). The main part of the book is divided by mixing method: Biscuit, Creaming, Muffin, Straight Dough, Modified Dough, Eggfoam, Custards, and a section called As Well As . . . , which includes such specialized methods as crepes, popovers, mousse, and doughnuts. .<BR><BR>To underscore the importance-and ease-of mastering the mixing techniques, the book features a special design that adds a half-page flap to the opening page of each mixing section. Printed on the flap is the master mixing technique to serve as a ready reference for each recipe that follows in that section.<BR><BR>The more than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.<BR><BR>At 304 pages, the trivia-filled tome also contains all the fun components Brown fans have come to expect: fact-packed sidebars, intricate illustrations, glossaries, appendices, equipment lists-the works. It's everything readers have been waiting for . . . and more! AUTHOR BIO: Alton Brown is the writer, director, and host of the popular Food Network television program <I>Good Eats</I>. His first book, <I>I'm Just Here For the Food</I>, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. His second book, <I>Alton Brown's Gear For Your Kitchen</I>, was nominated for both a James Beard and an IACP cookbook award. | *$14.89 |
 | Diet for a Small Planet
Brand: Ballantine Books
With the new emphasis on environmentalism in teh 1990's, Lappe stresses how her philosophy remains valid, and how food remains the central issue through which to understand world politics.<br> | *$9.61 |
 | Feeding the Whole Family: Cooking with Whole Foods
Brand: Sasquatch Books
<div><i>Feeding the Whole Family</i> starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Author Cynthia Lair then applies these lessons to cooking for young children and babies aged six months and older. She explains how to adapt each recipe separately for both children's and adults' palates. This updated edition includes the most current nutritional research along with 65 delicious new recipes, including meat dishes.</div> | *$12.56 |
 | Under the Table: Saucy Tales from Culinary School
Brand: Atria
<b><big><p align="center">A deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute -- flavored with celebrity chefs, eccentric characters, and mouthwatering recipes</big></b><P>To anyone who has ever dreamed of life in a French kitchen, imagining days filled with puff pastry and sips of vintage wine, Katherine Darling serves up a savory dose of reality in this funny, fascinating, and altogether delightful account of her time spent slaving over a hot stove, wrestling with veal calves, and cleaning fish heads at the French Culinary Institute in downtown New York City.<P>As she goes from clueless amateur to certified chef, Katherine and her quirky fellow students learn the secrets behind the art of French cooking and frequently find themselves the objects of scorn and ridicule as their teachers wage psychological warfare over steaming pots of bisque. The kitchen, they soon discover, is no place for soft-hearted romantics. It's a cutthroat world, and no one ever made a soufflé without breaking a few eggs -- or cracking a few heads together. From the basics to the final exam, Darling reveals everything that goes into the making of a chef.<P>Filled with delicious food lore and trivia, and including dozens of classic and original French recipes, <I>Under the Table</i> takes readers deep into the trenches of one of the world's most prestigious cooking schools -- and shows what really goes on behind the doors of every great restaurant kitchen. | *$14.72 |
 | How to Dry Foods
Brand: HP Trade
A kitchen favorite for more than two decades-revised and expanded. Includes more than 100 irresistible recipes. <br><br> When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, <i>How to Dry Foods</i> includes: <br><br> - Step-by-step instructions on how to dry a wide variety of foods<br> - Updated information about equipment and drying techniques<br> - More than 100 delicious recipes, from main courses to desserts and more<br> - Helpful charts and tables for at-a-glance reference<br> - Food safety tips<br> - Clever crafts that are made from dried foods | *$9.24 |
 | The Taste of Home Cookbook- New Revised: One Recipe four ways
Brand: Readers Digest
<B>This new edition of the best-selling cookbook contains all the exceptional features from the original edition plus an added fabulous new feature— Lifestyle Recipes. </B><BR><BR> Following on the success of the previous edition, the<I>Taste of Home Cookbook </I>has been revised by the editors after just two years! It is packed with tips, techniques and recipes to make your cooking experience a breeze. It has hundreds and hundreds of simply delicious family favorites to choose from! The 1,300+ fabulous recipes and variations with more than 1,400 full-color photos are all made from easy-to-find, everyday ingredients, all shared by trusted home cooks just like you. <BR><BR> Inside you’ll find over 250 Lifestyle Recipes with icons that indicate four different ways of preparing a meal—guaranteed to fit everyone’s daily schedule including <B>Classic Recipes</B> that use traditional preparation techniques for a from-scratch cooking experience; <B>Time-Saver Recipes</B> are perfect for hurried cooks who want to serve their families quick, delicious food with a minimum of effort; <B>Light Recipes</B> show you how to trim calories, fat and sodium, but still have flavorful, satisfying meals; and <B>Serves 2 Recipes</B> are scaled-down versions that are perfect for small households.<BR><BR> Best of all, with this book you can enjoy the goodness for which <I>Taste of Home </I>is trusted and loved—you’re sure to find a delicious dish for every occasion. | *$16.50 |
 | Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker
Brand: Good Books
Who's hungry? EVERYONE. Who has time to cook? NO ONE. <P>Dig out the slow cooker. Add a second and a third if you wish. Fill one with main-dish fixins and the others with go-alongs. Do it in the morning--or between work and after-school events. <P>Come home to richly-flavored, ready-to-serve food. <P>Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. And vegetarians won't find a better way to work with dried beans. <P>Slow cookers are gentle with the food budget--less expensive ingredients flourish in their slow, moist heat. <P><b>Fix-It and Forget-It</b> offers the range of recipes slow cookers do well: Appetizers and Snacks, Soups and Stews, Main Dishes (with and without meat), Vegetables and Go-Alongs, Desserts and Beverages. <P>Bring an element of simplicity--and quality--to your pressured life! Let your slow cooker work for you. | *$5.00 |
 | More-With-Less Cookbook (World Community Cookbook)
Brand: Herald Press
Longacre has gathered 500 recipes from Mennonite kitchens that tell us how to eat better and consume less of the world's limited food resources. All recipes have been tested by professional home economists. This cookbook is written for those who care about their own health and the food needs of others in the world. | *$10.89 |
 | Sweet Gratitude: A New World of Raw Desserts
Brand: North Atlantic Books
S<i>weet Gratitude </i>is a cookbook with a message: raw desserts aren’t only healthier for both people and the planet, they can also be every bit as tasty–indeed, sinfully so–as their mainstream counterparts. Tiziana Tamborra and Matthew Rogers, both master dessert chefs at the pioneering San Francisco-based Café Gratitude, present a tantalizing table of after-dinner or any-occasion delights. Illustrated with gorgeous color photographs, the recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Providing authoritative information on techniques and specialty ingredients, and emphasizing the seasonal and the regional, <i>Sweet Gratitude </i>contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Ideal for anyone looking for healthier dessert choices as well as a valuable resource for people with special dietary needs including those who cannot consume dairy, gluten, or refined sugar, <i>Sweet Gratitude </i>shows readers how to craft what may be the most elusive item in the culinary canon: the guilt-free dessert! | *$14.63 |
 | The Mediterranean Vegan Kitchen
Brand: HP Trade
After years of research, scientists declared that the Mediterranean diet was the best one for overall good health-and the exciting news was that it tasted great, too. <br><br>With recipes for everything from nutritious appetizers to dairy-free desserts, this unique Mediterranean vegan cookbook is ideal for vegetarians, those with a lactose intolerance, and anyone who wants to make gloriously delicious dishes without meat, eggs, or dairy. Dishes include:<br><br>Â¥ Sicilian Eggplant Relish <br>Â¥ Catalan Grilled Vegetables with Almond Sauce <br>Â¥ Classic Italian Minestrone <br>Â¥ Moroccan Fresh Tomato Salad <br>Â¥ Black Olive Bread <br>Â¥ Zucchini-Lemon Couscous <br>Â¥ Greek Currant Cake <br>Â¥ Braised Pears in Red Wine <br>Â¥ and more | *$10.70 |
 | Katie Brown Celebrates: Simple and Spectacular Parties All Year Round
Brand: Little, Brown and Company
In KATIE BROWN CELEBRATES, Katie gives readers a reason to host a party every month of the year. From a festive New Year's Eve dinner to a lavish Christmas brunch, from the perfect child's birthday party to a down-home family reunion, readers will delight in Katie's signature approach to making any celebration simply wonderful. With delicious recipes, straightforward craft projects, and tips for casual entertaining, Katie shows how any host can make a delicious meal and create gorgeous ambiance without the hassle. KATIE BROWN CELEBRATES is a must-have for anyone who ever gives--or has ever thought of giving--a party. | *$12.94 |
 | Fast Food Fix: 75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites
Brand: Rodale Books
<DIV>Indulge your fast food cravings without guilt—with recipes that deliver the same great taste without putting your health at risk or inches on your hips<BR>Americans all want to "eat healthy," but when they yearn for the fast foods they love, what they want most are the fabulous flavors that have made them favorites in the first place. That’s what makes this collection of recipe makeovers so exceptional. Los Angeles food writer, chef, and caterer Devin Alexander specializes in low-fat, high-flavor, scrumptious cuisine. In Fast Food Fix, she shows the reader how to transform 75 fast food favorites into healthier versions that are even more flavorful than the originals. Fast Food Fix:<BR>• demystifies the special seasonings and secret sauces of choice fast foods—showing how to reproduce their flavors quickly and easily from common ingredients<BR>• teaches how to lighten many dishes with new cooking techniques, such as the oven-frying method that yields incredibly crunchy popcorn chicken with 35 fewer fat grams than the original version from KFC<BR>• reveals simplified cooking methods that save time in the kitchen, proving that "fast food" can still be fast even when prepared at home<BR>For Americans hooked on fast food flavors, these recipe makeovers by a chef with an impressive repertoire of culinary tricks will quickly become a kitchen staple.<BR><BR></DIV> | *$6.55 |
 | Wine For Dummies (For Dummies (Cooking))
Brand: For Dummies
Wine enthusiasts and novices, raise your glasses! The #1 wine book has been extensively updated! If you’re a connoisseur, <i>Wine For Dummies, Fourth Edition</i> will get you up to speed on what’s in and show you how to take your hobby to the next level. If you’re new to the world of wine, it will clue you in on what you’ve been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics: <ul type="disc"> <li>How to handle snooty wine clerks, navigate restaurant wine lists, decipher cryptic wine labels, and dislodge stubborn corks <li>How to sniff and taste wine <li>How to store and pour wine and pair it with food <li>Four white wine styles: fresh, unoaked; earthy; aromatic; rich, oaky <li>Four red wine styles: soft, fruity, and relatively light-bodied; mild-mannered, medium-bodied; spicy; powerful, full-bodied, and tannic <li>What’s happening in the “Old World” of wine, including France, Italy, Spain, Portugal, Germany, Switzerland, Austria, Hungary, and Greece <li>What’s how (and what’s not) in the New World of Wine, including Australia, New Zealand, Chile, Argentina, and South Africa <li>U.S. wines from California, Oregon, Washington, and New York <li>Bubbling beauties and medieval sweets: champagne, sparkling wines, sherry, port, and other exotic dessert wines </ul> <p> Authors <b>Ed McCarthy</b>, CWE, who is a regular contributor to <i>Wine</i> Enthusiast and <i>The Wine Journal</i> and <b>Mary Ewing-Mulligan</b>, MW, who owns the International Wine Center in New York, have co-authored six wine books in the <i>For Dummies</i> series. In an easy-to-understand, unpretentious style that’s as refreshing as a glass of Chardonnay on a summer day, they provide practical information to help you <i>enjoy</i> wine, including: <ul type="disc"> <li>Real Deal symbols that alert you to good wines that are low in price compared to other wines of similar type, style, or quality <li>A Vintage Wine Chart with specifics on numerous wines <li>Info on ordering wine from out of state, collecting wine, and more </ul> <p> <i>Wine For Dummies, Fourth Edition</i> is not just a great resource and reference, it’s a good read. It’s full-bodied, yet light…rich, yet crisp…robust, yet refreshing…. | *$10.81 |
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