 | Cleaving: A Story of Marriage, Meat, and Obsession
Brand: Little, Brown and Company
Julie Powell thought cooking her way through Julia Child's <i>Mastering the Art of French Cooking</i> was the craziest thing she'd ever do--until she embarked on the voyage recounted in her new memoir, CLEAVING.<br><br>Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer's, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs--tough, physical work that only sometimes distracts her from thoughts of afternoon trysts.<br><br>The camaraderie at Fleischer's leads Julie to search out fellow butchers around the world--from South America to Europe to <ST1:PLACE w:st="on">Africa</ST1:PLACE>. At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart. | *$9.63 |
 | The Art of Eating In: How I Learned to Stop Spending and Love the Stove
Brand: Gotham
<B> In the city where dining is a sport, a gourmand swears off restaurants (even takeout!) for two years, rediscovering the economical, gastronomical joy of home cooking </B> <BR><BR> Gourmand-ista Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, twenty-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden- esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. <I>The Art of Eating In</I> chronicles the delectable results of her twenty-four-month experiment, with thirty original recipes included. <BR><BR> What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, the subtleties of home-cooked flavors, and whether her ingredients were ethically grown. She also explored the anti-restaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism and dumpster-diving to picking tasty greens on a wild edible tour in Brooklyn's Prospect Park. Culminating in a binge that leaves her with a foodie hangover, <I>The Art of Eating In</I> is a journey to savor. | *$13.98 |
 | Everything Low-Cholesterol Cookbook: Keep you heart healthy with 300 delicious low-fat, low-carb recipes (Everything: Cooking)
Brand: Adams Media
Good fats, bad fats, trans fats . . . eating right may sound complicated but it doesn't have to be. You can eat well and keep your cholesterol levels in check. In <I>The Everything Low-Cholesterol Cookbook</I> you'll find 300 mouth-watering recipes that are low fat and low sodium including: <ul> <li>Chocolate Pancakes <li>Cinnamon Hazelnut Scones <li>Stuffed Jalapeño Peppers <li>Creamy Grilled Cheese Sandwiches <li>Chunky Irish Potato Leek Soup <li>Texas BBQ Chicken Thighs <li>Corned Beef Hash <li>Mango Walnut Upside-Down Cake <li>Lite Creamy Cheesecake </ul> If you are one of the millions of people living with high cholesterol, this cookbook will give you healthy and scrumptious options that you-and your family-will love! | *$4.80 |
 | Pops!: Icy Treats for Everyone
Brand: Quirk Books
<em>Pops!</em> introduces a whole new Popsicle one that's fashionable as well as fun. This first-ever ice pop compendium includes more than 100 recipes for pops with unique tastes and flavor combinations, such as Sour Plum, Sweet Martini, Thai Iced Coffee, and Blueberry Cheesecake cool treats today's grown-up kids will be proud to serve at their birthday gatherings, barbecues, and cocktail parties. <p>And for those whose creative interests stretch beyond the kitchen and into the DIY realm, <em>Pops!</em> offers innovative techniques for making ice molds from found objects and even small toys. With more than 30 full-color photographs and tons of quirky sidebars, <em>Pops!</em> features frosty indulgences for every occasion. | *$6.86 |
 | The Best Life Diet Cookbook: More than 175 Delicious, Convenient, Family-Friendly Recipes
Brand: Simon & Schuster
A good meal is one of life's great pleasures, but we all know that it can be difficult to choose foods that make us happy <I>and</i> keep us healthy. In his <I>New York Times</i> bestselling book <I>The Best Life Diet</i>, Bob Greene showed more than a million people that you can lose weight and eat delicious food. Now, in The Best Life Diet Cookbook he provides more than 175 recipes that taste as good as they are good for you.<P>With recipes like Flank Steak with Potatoes and Garlic and Sweet-and-Sour Stuffed Chicken, it isn't hard to eat well while shedding pounds. Slimmed-down comfort foods like Sweet Potato with Turkey Hash and Beef Stew with Winter Root Vegetables make family dinners satisfying and healthful. Rotisserie Chicken Salad with Oranges and Pistachios comes together in a snap. Or try one of the recipes contributed by world-class chefs like Charlie Trotter or Suzanne Goin, adapted to fit the Best Life guidelines. Craving something sweet? You won't believe that Pear and Banana Crisp and Apple Pie with Oatmeal Crust are low in fat and calories.<P>Also included are three sets of two-week meal plans: The Quick and Easy Plan for when you're most time-pressed; The Family-Friendly Plan with meals to satisfy the whole gang; and The Kitchen Connoisseur Plan for those looking for more of a challenge in the kitchen. Whether you're trying to drop some pounds or simply want to maintain your weight, these plans do all the calorie-calculating for you.<P><I>The Best Life Diet Cookbook</i> is full of useful shopping tips and culinary information. Illustrated with dozens of beautiful black-and-white and color photographs, it is a book you will turn to again and again.<P>Bob Greene firmly believes that every meal should be a celebration both of the pleasures of food and your commitment to living your best possible life, and with <I>The Best Life Diet Cookbook</i>, you can reclaim your joy of eating and live the life you deserve. | *$2.88 |
 | Raw Food Life Force Energy: Enter a Totally New Stratosphere of Weight Loss, Beauty, and Health
Brand: Harper Paperbacks
<p> According to top nutritionist Natalia Rose, the secret to a beautiful lean body, youthful radiant skin, abundant energy, and a state of natural bliss is Life Force Energy. If we can properly harness and increase our Life Force Energy through simple dietary and environmental principles, we can experience radically improved levels of health, beauty, and happiness. </p> <p> With <i>Raw Food Life Force Energy</i>'s more than seventy irresistibly fresh and energizing recipes, you'll see amazing results, including: </p> <ul> <li>Effortless, abundant weight loss</li> <li>Glowing, healthy skin</li> <li>Markedly increased energy</li> <li>Fewer colds and flus</li> <li>A more positive attitude and increased mental acuity</li> </ul> <p> Natalia Rose offers a new vision of how to honor and revitalize our bodies and become powerfully attractive inside and out. <i>Raw Food Life Force Energy</i> shows us how to break out of our destructive, energy-draining patterns of poor eating, unsuccessful dieting, and stressful living to lift ourselves to a whole new stratosphere of well-being. </p> | *$8.01 |
 | Fix-it And Forget-it 5-ingredient Favorites
Brand: FIX ~ IT AND FORGET ~ IT COOKBOOKS Model: 1227268
So who has time to prepare food these days? We timestarved cooks need recipes that are guaranteed to be<br ><br >Quick to fix, Easy for anyone to make, whether you’re a cook or not, Delicious and satisfying. The solution? <span style"fontstyle italic;">FixIt and Forgetit 5Ingredient Favorites<span> the new member in the multimillion copy Fixit and ForgetIt Cookbook series! This smart, new cookbook offers convenience and comfort to anyone faced with a toofull life and hungry people to feed. Gather five or fewer readily available ingredients + your slow cooker + <span style"fontstyle italic;">FixIt and ForgetIt 5Ingredient Favorites<span>and you have<br > <ul> <li>Apricot Chicken<li> <li>Lazy Lasagna<li> <li>Shredded Dill Beef<li> <li>Bacon FetaStuffed Chicken• Alfredo BowTies<li> <li>UpsideDown Chocolate Pudding Cake<li> <li>Rich Brownies in a Nut Crust<li> <ul> <span style"fontstyle italic;">FixIt and ForgetIt 5Ingredient Favorites<span>, with its more than 600 recipes, can be your new faithful campanion. Turn to it for Main Dishes, Meats and Pastas, Vegetables, Soups, Breads, Breakfasts and Brunches, Desserts, Appetizers, Snacks, and Beverages. <br ><br >From New York Times bestselling author Phyllis Pellman Good, who believes that it is possible to do homecooking and to enjoy the great satisfaction it brings to those who cook and to those who eat. | *$7.75 |
 | A History of the World in 6 Glasses
Brand: Walker Publishing Company
<DIV><DIV>From beer to Coca-Cola, the six drinks that have helped shape human history<BR>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. <BR><BR><I>A History of the World in 6 Glasses</I> tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.<BR><BR>For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.<BR></DIV></DIV> <DIV><DIV>Tom Standage</B> is technology editor at <I>The Economist</I> and the author of <I>The Turk</I>, <I>The </I><I>Neptune</I><I> File,</I> and <I>The Victorian Internet</I>. He lives in Greenwich, England.</DIV></DIV> <DIV><DIV>Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates, six of them have had a surprisingly pervasive influence on the course of history during pivotal epochs—from humankind's adoption of agriculture and the birth of cities to the advent of globalization. <I>A History of the World in 6 Glasses</I> presents a vision of world history, telling the story of humanity from the Stone Age to the twenty-first century through the lens of beer, wine, spirits, coffee, tea, and cola. For Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations.</DIV></DIV> <DIV><DIV>"<I>A History of the World in 6 Glasses</I> is loaded with the kind of data that get talked about at the figurative water cooler . . . Incisive, illuminating and swift."—Janet Maslin, <I>The New York Times</I></B></DIV><DIV> </DIV><DIV>"[S tandage] uses something mundane and everyday to tell vivid and accessible stories about the changing textures of human life."—Steven Shapin, <I>The New Yorker</I></B></DIV><DIV> </DIV><DIV>"A s refreshing as a cool glass of beer on a hot day and as stimulating as that first cup of coffee in the morning. There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history."—Wendy Smith, <I>Los Angeles Times</I></B></DIV><DIV><DIV><DIV> </DI V><DIV><DIV>"Historians, understandably, devote most of their attention to war, politics and, not least, money. But history can also be seen through the prism of the commodities that money buys. In <I>A History of the World in Six Glasses</I>, Tom Standage argues that beer, wine, spirits, coffee, tea and cola have each, in their own way, helped to shape the course of history."—Matthew Rees, <I>The Wall Street Journal</I></B></DIV><DIV> </DIV><DIV>" When Standage decided to follow his readable study of an 18th-century chess-playing automaton, <I>The Turk</I>, with a book about six beverages that really did change the world, he had the grace to take both the title and the story in a new direction."—Stephen Meuse, <I>Boston Globe</I></B></DIV><DIV><DIV> </DIV><DI V><DIV>"The book makes an easy and agreeable read, never seeming discursive or unwieldy, despite the vast amount of ground it covers. I'll happily raise my glass to that."—Yiling Chen-Josephson, <I>Newsday</I></B></DIV><DIV><I></I></B>  </DIV><DIV><DIV>"Technology historian Standage follows the flow of civilization as humanity guzzles a half-dozen prime beverages. First made by nature in prehistory was beer. Finding it good, and more salubrious than plain water, mankind turned brewer. (And so the stage was set for cartoons set in barrooms eons later). From cuneiform beer ledgers, Standage's story hops to Dionysus and the oenophiles of Greece and Rome, who knew as much about the pleasures of the grape as any modern wine snob. Here, we learn the vintage that Caligula preferred. In Córdoba, distilled spirits formed rum. Allotments of rum, in turn, enhanced the fighting effectiveness of British tars against foreign sailors debilitated by scurvy. The attempt to pay for the recent revolution by imposing federal taxes on independent stills produced the short-lived Whiskey Rebellion in the new United States. Islam eschewed booze, but a sober gift from the Arab world was coffee. In 17th-century Europe, coffeehouses were not only as ubiquitous as Starbucks, they were 'information exchanges' where people traded news as 'vibrant and unreliable' as that found on a contemporary Internet blog. Tea, which tradition holds was first brewed some 4,500 years ago (our author dates it closer to the first century), became largely controlled, along with opium, by the East India Company. From British tea-time dominance, beverage history goes to that fizzy badge of American hegemony, Coca-Cola. We learn why drugstores once featured soda fountains and how Coke fought Pepsi in WWII. Don't drink the water: throughout history, beer, wine, whiskey, coffee, tea and soda pop were all more potable. Ironically, now that it's bottled and pricey, water seems to making a comeback. Standage offers a distilled account of civilization founded on the drinking habits of mankind from the days of hunter-gatherers to yesterday's designer thirst-quencher. History, along with a bit of technology, etymology, chemistry and bibulous entertainment. Bottoms up!"—<I>Kirkus Reviews</B></I></DIV></DIV><DIV> </DIV> <DIV>"Historian Standage explores the significant role that six beverages have played in the world's history. Few realize the prominence of beer in ancient Egypt, but it was crucial to both cultural and religious life throughout the Fertile Crescent, appearing even in the Gilgamesh epic. Wine's history has been recounted in many places, and its use to avoid often—polluted water supplies made it ubiquitous wherever grapes could be easily cultivated. Spirits, first manufactured by Arabs and later rejected by them with the rise of Islam, played a fundamental role in the ascendance of the British navy. As a stimulant, coffee found no hostility within Islam's tenets, and its use spread as the faith moved out of Arabia into Asia and Europe. Tea enjoyed similar status, and it bound China and India to the West. Cola drinks, a modern American phenomenon, relied on American mass-marketing skills to achieve dominance. An appendix gives some modern sources for some of the primitive beers and wines described in the text.”—<I>Booklist</B></I></DIV><DIV > </DIV><DIV>"Standage starts with a bold hypothesis—that each epoch, from the Stone Age to the present, has had its signature beverage—and takes readers on an extraordinary trip through world history. <I>The</I> <I>Economist</I>'s technology editor ha</div></div></div></div></div></div></ div> | *$5.80 |
 | What Einstein Told His Cook: Kitchen Science Explained
Brand: W.W. Norton & Co.
<strong>"Like having a scientist at your side to answer your questions in plain, non-technical language."—<em>Science News</em></strong> Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In <em>What Einstein Told His Cook</em>, University of Pittsburgh chemistry professor emeritus and award-winning <em>Washington Post</em> food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, <em>What Einstein Told His Cook</em> engages cooks and chemists alike. . | *$9.30 |
 | The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen
Brand: Sasquatch Books
<DIV>Today’s busy lifestyles make it impractical to plan the kind of multicourse feasts one might wish. An easy and exciting solution is the venerable dutch oven pot. In this follow-up to their successful <i>The Cast Iron Skillet Cookbook,</i> Sharon Kramis and Julie Kramis Hearne show off the many virtues of this kitchen essential. The dutch oven excels at everything from simmering to baking, working equally well on the stovetop and in the oven. The book begins with an informative history of the pot, along with a discussion of various cooking methods. From there it moves into such mouthwatering dishes as Slow Cooked Pork with Smoky Barbeque Sauce and Slaw, Smothered Chicken with Sautéed Morels, Fresh Vegetable Estouffade, Northwest Bouillabaisse, and Ms. Kate’s Spoon Bread. Whether using a well-used and blackened garage-sale find, or the latest celery-green item from La Creuset, contemporary chefs can satisfy the most exacting palates with this entertaining cookbook.</div> | *$11.28 |
 | Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World
Brand: Harvard Common Press
With 400 recipes inspired by vegan cuisines around the world, <i>Vegan Planet</i> introduces a variety of scrumptious meal options, from breakfasts to desserts, chock full of delicious, nutritious, and satisfying whole grains, vegetables, fruits, and proteins from plant sources. Whether you are vegan, vegetarian, or simply looking to eat healthier, <i>Vegan Planet</i> is the perfect resource. | *$13.49 |
 | Mad Hungry: Feeding Men and Boys
Brand: Artisan
<strong>Civilize the wild beasts in your life, one meal at a time.</strong><br><br>Four hungry brothers. Three ravenous sons. A husband who loves to eat. Lucinda Scala Quinn has spent much of her life feeding the men and boys in her life and teaching them how to feed themselves. Now Scala Quinn—chef, television personality, and Martha Stewart Omnimedia's resident food guru—shares winning strategies for how to sate the seemingly insatiable, trade food for talk, and get men to manage in the kitchen. <br><br>She provides recipes for single-skillet meals and dinners that yield fabulous leftovers and that are a cinch to stretch for extra guests. Her grab-and-run breakfast will help kids start the day right, and her healthful drinks make it easier for guys to say no to soda. Scala Quinn's recipes are easy to prepare, affordable, and so good that even the most finicky eater will want to dig in.<br><br>Along with her cooking techniques and survival strategies ("Never be caught without bacon"), Quinn muses about life in a predominantly male household and provides empowering advice to feed guys' spirits as well as fill their bellies. With her help, homemade meals become second nature, nourishing both diner and cook.<br><br><br> | *$15.71 |
 | The Food Nanny Rescues Dinner: Easy Family Meals for Every Day of the Week
Brand: Palmer/Pletsch Publishing
<DIV><P style="MARGIN: 0in 0in 0pt">Deciding what to make is always the most wearisome part of preparing a meal. But unlike other books that offer only good-looking recipes, this cookbook offers a revolutionary template for scheduling fun food themes for each night of the week—Monday is comfort food night, Tuesday is Italian night, Wednesday is fish night, and so on. With readily available ingredients in mind, this handy collection also provides fun and delicious recipes appropriate for every theme—hungry kids will look forward to a family dinner at home, especially when they know what to expect! Complete with tips to help every parent get organized, equip the kitchen, supply the pantry, involve other family members in the preparations, and forge family bonds around the dinner table—this book arrives family-tested and kid-approved.</P></DIV> | *$15.10 |
 | Fish Without a Doubt: The Cook's Essential Companion
Brand: Houghton Mifflin Harcourt
<DIV><DIV>Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.<br><br>No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.<br><br>The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.</DIV></div> | *$21.44 |
 | The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School
Brand: Penguin (Non-Classics)
This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder—until her boss eliminated her job. So she cashed in her savings and moved to Paris to pursue her lifelong dream of attending the venerable Le Cordon Bleu cooking school. Fans of <I>Julie & Julia</I> and the late Julia Child will be richly rewarded by this vibrant tale of self-discovery, transformation, and ultimately love. | *$5.63 |
 | Rival Crock Pot: 3 Books in 1: Slow Cooker Favorites/Winning Slow Cooker Recipes/Slow Cooker Recipes for All Occasions (Digest 3 in 1)
Brand: Publications International | *$8.78 |
 | The Healthy Baby Meal Planner: Mom-Tested, Child-Approved Recipes for Your Baby and Toddler
Brand: Fireside
<CENTER><P><Font size="+1"><B>Start your baby on a lifetime of healthy eating</B></Font></CENTER><P>Commercial baby food may seem healthy and convenient, but a meal prepared at home with fresh, high-quality ingredients is still the most nutritious one you can give your child. Preparing your own baby food is quick, easy and much more affordable than you might think. It is certainly the best way to cultivate healthy eating habits in your infant or toddler.<P>Since it was published in 1991, Annabel Karmel's book has become the definitive, essential guide to feeding babies and young children and is used by pediatricians, nutritionists, and mothers around the world. Now fully revised and updated, <I>The Healthy Baby Meal Planner</I> will show you which foods are appropriate for each stage of a child's development from infancy to age three.<P>Also included:<P><UL TYPE=DISC> <LI>Latest information on food allergies and infant nutrition<P> <LI>Time-saving preparation tips and recipe ideas for special occasions<P> <LI>Advice on introducing new tastes and textures to infants and toddlers<P> <LI>How to make appealing meals for even the pickiest eaters </UL> | *$5.69 |
 | The 1500-Calorie-a-Day Cookbook
Brand: McGraw-Hill
<p><b>Eat up. Slim down. It’s just that easy--with just 1,500 delicious calories a day!</b></p> <p>From the author of <i>The 1,200-Calorie-a-Day Menu Cookbook</i>, comes all new recipes for when you are counting calories but don’t want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, this cookbook serves up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners--plus two healthy snacks and one guilt-free dessert--every single day! It’s hard to believe it’s just 1,500 calories.</p> | *$8.32 |
 | The Juice Fasting Bible: Discover the Power of an All-Juice Diet to Restore Good Health, Lose Weight and Increase Vitality
Brand: Ulysses Press
<DIV>Offering a series of quick and easy juice fasts — including a one-day energy boost, a two-day weekend detox, a three-day rejuvenation and a seven-day deep cleanse — this book provides a reader-friendly approach to an increasingly popular, alternative health practice. In Addition to listing recipes, the author details the scientific evidence of how juice fasting can improve quality of life and lengthen lifespan. She explains how to determine one's body toxin level and reveals why it is vital to detox in today's world. More importantly, she breaks down how fresh vegetables, fruits and culinary herbs work to cleanse the body's elimination systems. Guiding the reader step by step through the entire process, <I>The Juice Fasting Bible</I> explains it all: how to prepare for a fast, what physical changes to expect while fasting, how to overcome the challenges of not eating and finally, the best way to resume a normal diet when coming off a fast.</DIV> | *$7.07 |
 | A Gringo's Guide to Authentic Mexican Cooking (Cookbooks and Restaurant Guides)
Brand: Northland
Popular TV host and author Mad Coyote Joe takes the foreign out of Mexican cuisine and replaces it with genuine, mouth-watering dishes. Featuring more than 100 of Joe's favorite recipes, this is the real enchilada. | *$10.91 |
 | The Scout's Outdoor Cookbook (Falcon Guide)
Brand: Falcon | *$11.77 |
 | Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table
Brand: Ballantine Books
From Big Basil Burgers and Salmon Carbonara to Crockpot Chili and Spicy Apricot Chicken, Saving Dinner will have your family coming back to the table–and back again for seconds!<br><br>Thanks to Leanne Ely’s handy cookbook and meal planning guide, tens of thousands of people have already discovered that making dinner (and shopping for food!) can be a stress-free endeavor. Say goodbye to take-out and microwave fare and hello to tasty, nutritious dishes. This newly expanded edition of Ely’s classic <b>Saving Dinner</b> includes even quicker “dinner kits”–Ely’s foolproof method of assembling and freezing delicious meals, from hearty beef and chicken entrees to fresh seafood and vegetable dishes. Imagine preparing a month’s worth of weeknight dinners in a snap.<br><br>Full of practical tips on simple, healthy, and inexpensive meal planning, Saving Dinner is the ideal solution for today’s busy parents who would love to have their family sitting around the dinner table once again. Each of the book’s efficient seasonal sections features <br><br>• six weeks of menus with delicious recipes <br>• side-dish suggestions, like Roasted Red Potatoes and So-Easy, You-Don't-Need-a-Recipe Coleslaw<br>• an itemized grocery list organized by product (dairy, meat, produce) to make one-stop shopping a breeze<br>• helpful hints and kitchen shortcuts that make cooking easier and more fun<br><br>Healthy, home-cooked dinners shouldn’t be a thing of the past. With Leanne Ely’s easy-to-follow recipes and advice, you can save dinner from extinction and return it to its rightful place–your family’s kitchen table. | *$9.48 |
 | The All New Ultimate Southern Living Cookbook: Over 1,250 of Our Best Recipes (Southern Living (Hardcover Oxmoor))
Brand: Oxmoor House
The All-New Ultimate Southern Living Cookbook Bigger, better, expanded, enhanced, and a just whole lot more of the reliable, authentic dishes readers expect from Southern Living. This all-inclusive and completely revised edition packs in more than 1,250 recipes in its 512 pages, all tested for prep times, health-consciousness, convenience, and, of course, exceptional taste. Longtime fans of Southern Living as well as novice cooks will love the comprehensive "Kitchen Basics" chapter and abundance of enticing photographs. Features<P>More than 1,250 recipes, 75% all new, with a greater emphasis on authentic Southern cuisine—divided into 18 basic food chapters<P>24 expanded dictionaries—including chocolate, wine, fish, and more<P>Easy-to-find, easy-to-use recipe banners help locate favorites in a flash<P>Each recipe includes complete nutritional estimates and detailed preparation time | *$16.15 |
 | Patti Labelle's Lite Cuisine
Brand: Gotham
Legendary singer and <I>New York Times</I> bestselling author Patti LaBelle reveals her mouthwatering culinary secrets for eating your way to a healthier life. In <I>Patti LaBelle’s Lite Cuisine</I>, Patti LaBelle shares more than 100 original recipes for meals that are not only good for you but taste great too. She also shares her personal story of a lifetime of struggling with body image and tells of the heartbreaking loss of her mother to diabetes and learning recently that she, too, has the disease.<P> After she was diagnosed with diabetes, LaBelle had to radically change her dietary habits and food choices. With diabetic exchanges provided by the American Dietetic Association and the American Diabetes Association, in <I>Patti LaBelle’s Lite Cuisine</I> you’ll find a wide array of healthful and heavenly dishes including "Oven (Tastes Like Southern) Fried Chicken," "Savory Shrimp Scampi," "Melt-in-Your-Mouth Roast Tenderloin," and "Killer Chocolate Cake with Guilt-Free Glaze."<P> One of America’s most beloved performers once again creates her special blend of delicious and healing magic with this one-of-a-kind cookbook that is destined to become a staple in kitchens all across America. | *$7.51 |
 | Cooking for Two: 2009,The Year's Best Recipes Cut Down to Size
Brand: Boston Common Press
Frustrated by wasting food you just can't eat or ingredients you can't use up? Tired of trying to figure out how to scale down a recipe so it doesn't serve an army? <br><br>For this innovative cookbook, the editors and cooks at America's Test Kitchen thought big but cooked small. We revamped our best recipes from the year to serve two. You'll find everything from simple weeknight fare to special occasion dinners to salads, soups, sides and desserts. Birthday cake for two? We've got you covered! <br><br>A great gift for empty nesters, newlyweds, single people, young families (because new moms & dads are sick of eating mac-n-cheese) and more. Cooking for Two includes our guaranteed and much-loved equipment recommendations, Notes from the Test Kitchen feature, and ingredient ratings. The Smart Shopper's Guide in the front of the book instructs your grocery shopping and meal planning by helping you make the most of ingredients. | *$20.48 |
 | The Complete Vegan Kitchen: An Introduction to Vegan Cooking with More than 300 Delicious Recipes-from Easy to Elegant
Brand: Thomas Nelson
<p>A vegan diet-one without any animal products-is unusually healthy because it is high in fiber, low in saturated fat, and very nutritious. Nine-time Olympic gold medal winner Carl Lewis says, "My best year of track competition was the first year I ate a vegan diet. . . . My weight is under control, I like the way I look, I enjoy eating more, and I feel great."</p> <p><i>The Complete Vegan Kitchen</i> is "one of the best vegan cookbooks I have read," said famousveggie.com. For the person just beginning to chose meatless meals, it provides information on choosing a vegan diet, nutritional information, and recipes with familiar foods and techniques. "The powerful nutrition information in the first forty pages is worth the price of the book!" says Dr. Neal D. Barnard. However, for the person more experienced with a plant-based, diet, it provides recipes that will broaden their culinary horizon.</p> | *$11.25 |
 | What to Eat
Brand: North Point Press
<DIV><DIV><DIV><DIV>Since its publication in hardcover last year, Marion Nestle’s <I>What to Eat </I>has become the definitive guide to making healthy and informed choices about food. Praised as “radiant with maxims to live by” in <I>The New York Times Book Review </I>and “accessible, reliable and comprehensive” in <I>The Washington Post</I>, <I>What to Eat </I>is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who “has become to the food industry what . . . Ralph Nader [was] to the automobile industry” (<I>St. Louis Post-Dispatch</I>).<BR><BR>How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of <I>What to Eat </I>has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.<BR><BR>Now in paperback, <I>What to Eat </I>is already a classic—“the perfect guidebook to help navigate through the confusion of which foods are good for us” (<I>USA Today</I>).</DIV></DIV></DIV></DIV> <DIV><DIV><B>Marion Nestle</B> is the most respected nutritionist in America today. Her book <I>Food Politics </I>was given the James Beard Award, the top award for food writing; that book and its follow-up, <I>Safe Food</I>, are backlist classics for the University of California Press. A longtime nutritionist and former head of the Department of Nutrition, Food Studies, and Public Health at New York University, Nestle lectures worldwide and was featured in the movie <I>Super Size Me</I>. A native New Yorker, she raised her family in California and now lives in Greenwich Village.</DIV></DIV> <DIV><B>Winner of the James Beard Foundation Award</B></DIV><DIV><B></B> </DIV><DIV> Since its publication in hardcover in 2006, Marion Nestle’s <I>What to Eat </I>has become the definitive guide to making healthy and informed choices about food. Praised as "accessible, reliable and comprehensive" in <I>The Washington Post</I>, <I>What to Eat </I>is a resource packed with important information and useful advice from the acclaimed nutritionist.</DIV><DIV><BR>How we choose which foods to eat is growing more complicated, and the straightforward, practical approach of <I>What to Eat </I>has been praised as welcome relief. Nestle guides readers through the supermarket sections—produce, dairy, meat, fish, breads, and juices, and then to the "center aisles," where big profits are made. She uses clear language to reveal the big food companies' marketing practices and get to the heart of the real issues. She cuts through foodie jargon and complex nutrition labels and debunks the misleading health claims made by the major companies in the food industry. Nestle explains the differences between foods that are wild and those that are farm-raised; frozen and fresh; and organic, natural, and conventional. She tells us what we need to know about carbohydrates, omega-3s, and <I>trans</I> fats; pesticides and the environment; portion size, labeling, and nutrition claims; supplements, additives, and preservatives; and food safety.</DIV> <DIV><DIV><DIV><DIV>"Not only is <I>What to Eat</I> the most comprehensive guide to the political and nutritional choices we make shopping for food, but it's also full of up-to-date research on health."—<B>Susan Salter Reynolds, </B><I><B>Los Angeles</B></I><B><I> Times Book Review</I></B></DIV><DIV> </DIV><DIV>"W ith this comprehensive guide, Nestle, a nutritionist, makes the weekly trip to the grocery less daunting and a healthy diet more attainable."—<B><I>Science News</I></B></DIV><DIV> </DIV><DIV><DIV ><DIV>“[This] book is for anyone who has read a food label; been annoyed at how often their children nag them for certain cereals; wondered about the difference between natural and organic; or questioned who is minding the store when it comes to nutrition and food safety.”—<B>Marian Burros, <I>The New York Times </I></B></DIV><DIV><BR>“Nestle is simply one of the nation's smartest and most influential authorities on nutrition and food policy.”—<B>Carol Ness, <I>San Francisco Chronicle </I></B></DIV><DIV><BR>“Meticulously researched, thorough, and indispensable—Marion Nestle's <I>What to Eat</I> delivers on its title. It's a reliable, riveting guide to the amazing truth about what we're sold by the American food distribution system. Refreshingly rigorous and fun to read.”—<B>Alice Waters</B></DIV><DIV><BR>"When it comes to the increasingly treacherous landscape of the American supermarket, with its marketing hype and competing health claims, Marion Nestle is an absolutely indispensable guide: knowledgeable, eminently sane—and wonderful company, too.”—<B>Michael Pollan, author of <I>Omnivore's Dilemma</I></B><BR> <BR></DIV></DIV>"Pa rt muckraking journalism, part reference book and part consumer guide, <I>What to Eat</I> is organized in the manner suggested by the subtitle: as a walk down each grocery store aisle with a companionable Ph. D. researcher as the guide. It is a simple, yet effective, concept for organizing what otherwise could have become a mind-numbing amount of information."—<B>Steve Weinberg, <I>St. Louis Post-Dispatch</I></B></DIV></DIV><DIV> </DIV><DIV>"The industry wants you to believe there are no good foods or bad foods. Well, that's not true. And I can't think of anyone who knows the difference better than Marion Nestle."—<B>Eric Schlosser, author of <I>Fast Food Nation</I></B><BR> <BR>"According to nutritionist Nestle, the increasing confusion among the general public about what to eat comes from two sources: experts who fail to create a holistic view by isolating food components and health issues, and a food industry that markets items on the basis of profits alone. She suggests that, often, research findings are deliberately obscure to placate special interests. Nestle says that simple, common-sense guidelines available decades ago still hold true: consume fewer calories, exercise more, eat more fruits and vegetables and, for today's consumers, less junk food. The key to eating well, Nestle advises, is to learn to navigate through the aisles (and thousands of items) in large supermarkets. To that end, she gives readers a virtual tour, highlighting the main concerns of each food group, including baby, health and prepared foods, and supplements. Nestle's prose is informative and entertaining; she takes on the role of detective, searching for clues to the puzzle of healthy and satisfying nutrition. Her intelligent and reassuring approach will likely make readers venture more confidently through the jungle of today's super-sized stores."—<I><B>Publishers Weekly</B> </I></DIV></DIV></DIV> | *$8.00 |
 | Joy of Cooking
Brand: The Bobbs-Merrill Company
<I>Joy</I> is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. <I>Joy</I> is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. <P> Privately printed in 1931, <I>Joy</I> has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced <I>Joy</I> in many ways. <P> Now over forty, <I>Joy</I> continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on <I>Heat,</I> which gives you many hints on maintaining the nutrients in the food you are cooking, and <I>Know Your Ingredients,</I> which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use. <P> Divided into three parts, <I>Foods We Eat, Foods We Heat</I> and <I>Foods We Keep,</I> <I>Joy</I> now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on <I>Brunch, Lunch and Supper Dishes</I> there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, <I>Joy</I> shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing. <P> <I>Joy</I> grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of <I>simmering, blanching, roasting</I> and <I>braising</I> have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. <P> <I>Joy</I>, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the <I>Joy</I> of cooking. <P> Because of the infinite patience that has gone into the preparation of <I><I>Joy of Cooking,</I> the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook. | *$15.94 |
 | The Healthy College Cookbook
Brand: Storey Publishing, LLC
For nearly a decade, <i>The Healthy College Cookbook</i> has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.<br> <br> Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.<br><br> Most college students are new to cooking, and <i>The Healthy College Cookbook</i> contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.<br><br> The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation. | *$7.97 |
 | Baking and Pastry: Mastering the Art and Craft
Brand: Wiley
"The nation's most influential training school for professional cooks."—Time <p>The most up-to-date kitchen reference available on hot and cold buffet—from the experts at The Culinary Institute of America<br> This complete book on garde manger covers the art and technique of preparing a full range of hot and cold dishes—from hors d'oeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p€tés, condiments, and more. There are 500 recipes that inspire readers to build skills and experiment with new dishes, while 75 all-new color photographs by award-winning photographer Ben Fink make it easy to visualize key techniques. With an attractive new design, this edition also features fresh material on appetizers, hors d'oeuvres, and buffet management, all with a focus on international options. <p>Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Also available from the Culinary Institute of America Baking and Pastry: Mastering the Art and Craft | *$44.10 |
 | Baking: From My Home to Yours
Brand: Houghton Mifflin Harcourt
<DIV>Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, “You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.” (One hard-boiled critic called it “a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.<br><br>Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a “wow” occasion. Pierre Hermé’s extraordinary lemon tart.<br>The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.</DIV> | *$18.43 |
 | Better Homes and Gardens The Ultimate Slow Cooker Book: More than 400 recipes from appetizers to desserts (Better Homes & Gardens)
Brand: Wiley | *$11.46 |
 | 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> | *$20.90 |
 | Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
Brand: Clarkson Potter
For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. <br><br><i>Well-Preserved</i> is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.<br><br>In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.<br><br>With <i>Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods</i>, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long. | *$15.60 |
 | A Week in the Zone: A Quick Course in the Healthiest Diet for You
Brand: Harper Paperbacks
<P>A national bestseller for more than three years in hardcover, The Zone has introduced millions of people worldwide to a breakthrough approach to dieting based on Novel Prize–winning scientific research. Treating food as the most powerful drug available, The Zone plan shows how food, when used unwisely, can be toxic. Used wisely however, it will take anyone into the Zone, a state of exceptional health familiar to champion athletes. </P><P> Now the benefits of Barry Sears߲evolutionary program can be experienced in just one week! With <i>A Week in the Zone</i>, everyone can start on the path to permanent weight loss and learn how to burn body fat, and keep it off – without deprivation or hunger. </P><P> They'llalso discover how the Zone helps to both increase energy and fight heart disease, diabetes, PMS, chronic fatigue, depression, and cancer. </P> | *$7.50 |
 | The Man Who Ate Everything
Brand: Vintage
<b>Winner of the Julia Child Book Award </b> <P><b>A James Beard Book Award Finalist</b><P>When Jeffrey Steingarten was appointed food critic for <b>Vogue</b>, he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." <P>Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, <b>The Man Who Ate Everything</b> is a gift for anyone who loves food. | *$7.50 |
 | Crockery Cookery
Brand: Bantam
A New York Times bestseller, this cookbook established Mable Hoffman as a premier cooking enthusiast--well-deserved praise for one who has spent decades extolling the benefits of slow cooking. Her easy and affordable recipes for appetizers, soups, and main dishes are designed to bring out that "simmered-in" flavor that only slow cooking can provide. In addition to the new recipes, this edition contains many others that have been revised to reduce fat and calories. | *$4.13 |
 | 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. | *$11.99 |
 | Smoothies for Life! Yummy, Fun, and Nutritious!
Brand: Three Rivers Press
<b>Blend Your Way to Better Health!</b><br>Join the millions of health-conscious individuals who have already discovered the tasty, nutritional, revitalizing goodness of smoothies. In <b><i>Smoothies for Life</i></b>, <b>Daniella Chace</b> and <b>Maureen Keane</b> (coauthor of the million-copy bestseller <i>Juicing for Life</i>) show you how to make high-energy, delicious smoothies right in your own home! All you need is a blender (or food processor), a few, simple ingredients, and you're ready to embark on a new taste and nutrition adventure. Learn how you can:<br>·Beat fatigue with Mocha Magic <br>·Build athletic endurance with Tropical Elixir <br>·Lose weight with Peachy Almond Freeze <br>·Boost immunity with Rasanana Berry <br>·Reduce stress with Ginseng Soother <br>·Improve your memory with Pink Hurricane <br>·Detoxify your body with Watermelon Cooler <br>·And much more!<br>These tantalizing smoothies contain creative combinations of antioxidant-rich fruits, healing tinctures, flavorful extracts, and natural sweeteners — and they are always delicious. Once you start, you'll be drinking these smoothies for life!<br>Includes information for adding revitalizing herbs such as ginkgo, echinacea, goldenseal, and kava! | *$6.75 |
 | 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. | *$12.85 |
 | Professional Baking
Brand: Wiley
This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, <i>Professional Baking</i> offers an excellent foundation for mastering the art and craft of baking. | *$38.70 |
 | The Glycemic-Load Diet Cookbook: 150 Recipes to Help You Lose Weight and Reverse Insulin Resistance
Brand: McGraw-Hill
<p><b>Now you can eat up, slim down, and control insulin--with 150 easy recipes that are scientifically designed <i>and sinfully good</i></b></p> <p>Imagine being able to lose weight while enjoying satisfying amounts of delicious food. Now, thanks to Dr. Rob Thompson's revolutionary eating plan based on the breakthrough science of the glycemic load, you can prepare fabulously filling meals that actually speed up your metabolism, curb your cravings, and improve the way you look and feel. These surprisingly hearty recipes, created by bestselling cookbook author Dana Carpender, are designed to eliminate the “glucose shocks” that deplete your natural insulin--making it easy for you to lose weight without feeling deprived. You'll be able to enjoy:</p> <b><p>Robust Breakfasts <br> Spinach Mushroom Frittata, Apple Walnut Pancakes</p> <p>Lip-Smacking Lunches<br> Oriental Chicken Salad, Oyster Bisque, Ham and Pineapple Slaw</p> <p>Mouthwatering Main Dishes<br> Sesame Short Ribs, Lemon Mustard Pork Chops, Indian Lamb Skillet </p> <p>Delicious Desserts<br> Coconut Chocolate Chip Cookies, Lemon Vanilla Cheesecake</p></b> | *$10.51 |
 | Making the Best of Basics: Family Preparedness Handbook
Brand: Fulfillment Central Publishing
<p>Close your eyes for a moment and imagine what would happen if you became ill and couldn't work, or if an earthquake or hurricane or bomb left your community devastated. It happens all the time. When unexpected disasters happen, people who are even a little prepared are much better off than those who have taken their dependence on outside resources for granted. When you imagine the security of not having to worry about going to the store for even a few weeks, a comprehensive storage system begins to make sense.</p><p>Now in its 11th edition, is one of the best-known preparedness bibles around. Stevens lays out a yearlong storage program of 15 food and nonfood categories, six of which (water, wheat and grains, dairy products, sweeteners, "cooking catalysts" like salt and oil, and sprouting seeds) are capable of sustaining life indefinitely in a no-frills diet. The other 9 categories are designated "Building Blocks," and improve upon the basic diet and support a more routine, less Spartan existence while relying on stored supplies | *$19.72 |
 | Sprouts The Miracle Food: The Complete Guide to Sprouting
Brand: Sproutman Publications
The Sproutman's guide to indoor organic gardening shows you step by step, how to grow these delicious baby greens and mini-vegetables in just one week from seed to salad. This guide can make anyone a self sufficient gardener of sprouts that are bursting with concentrated nutrition. Includes comprehensive nutrition charts, Questions and Answers, seed resources, illustrations, photo's & Charts. | *$8.14 |
 | How to Open a Financially Successful Bakery : With a Companion CD-ROM
Brand: Atlantic Publishing Group Inc.
The small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it in your own small bakery! Learn the expert tips, tricks, and a vast gold mine of crucial how-to information you just can't find anywhere else. This is a perfect book for entrepreneurs, schools, colleges and technical training centers. This detailed text contains all the information you will ever need to needed to start, operate, and manage a highly profitable bakery. <P>While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion CD-ROM has the actual business plan you can use in MS Word TM), how to buy and sell a bakery, basic cost control systems, profitable product planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful food & beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. Never before has so much practical information about the bakery business been offered in one book. <P>This is an ideal guide new for comers to the business as well as experienced operators. In addition to basic operational practices this book will demonstrate show how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross merchandising, point of purchase materials, how to develop a product sampling program. | *$19.97 |
 | 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> | *$16.10 |
 | The Barcelona Cookbook: A Celebration of Food, Wine, and Life
Brand: Andrews McMeel Publishing
It's tapas with a Mediterranean and Latin twist. This 224-page treat celebrates food, wine, and entertainment that is the heartbeat of the lively yet completely warm and inviting famous Barcelona Restaurant and Wine Bar in Connecticut.<P><I>The Barcelona Cookbook</i> is robust and gutsy, just like the establishment, and is oozing with good things. Alluring aromas, savory flavors, and good times are the main ingredients in this offering.<P>It brings the cosmopolitan soul of Barcelona Restaurant and Wine Bar home with 110 unbelievable recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen.<P>A variety of both hot and cold tapas recipes are included. The outcome: a fabulous offering of mouthwatering dishes that are as rich and satisfying as the conversation around the table. The 175 beautiful photographs alone will convince you it's time for a party.<P>* Barcelona Restaurant and Wine Bar first opened in 1996 and now has six locations. This Connecticut favorite can be found in South Norwalk, Greenwich, Fairfield, West Hartford, Stamford, and New Haven.<P>* It is listed in Zagat's as one of "America's Top Restaurants."<P>* This is a celebration of the Mediterranean lifestyle with lively and joyful Latin flairs and influences. It's a book for people who love to cook, eat, learn, experiment, and share, and love to give their guests a truly unique experience. | *$17.00 |
 | Food of the Gods: The Search for the Original Tree of Knowledge A Radical History of Plants, Drugs, and Human Evolution
Brand: Bantam
For the first time in trade paperback, the critically acclaimed counterculture manifesto by the wildly popular McKenna. "Deserves to be a modern classic on mind-altering drugs and hallucinogens."--The Washington Post. Photos and illustrations. | *$11.51 |
 | Taste of Home: Busy Family Cookbook: 370 Recipes for Weeknight Dinners
Brand: Readers Digest
<B>Save time, and your sanity, with the 370 recipes that feature simple prep techniques, and easy cooking methods—some take as little as 10 minutes to make—from the experts at Taste of Home, the #1 cooking magazine in the world.</B><BR><BR> Tired of coming home to calls of “What’s for dinner?” from your family. This collection of 370 family-pleasing recipes will help you get a delicious dinner on the table—fast—every night of the week. Each chapter is arranged by speed, with the quickest recipes first. So, if you have only a few minutes, make one of the 10-minute entrees. If you have a little more time, choose a 20- minute recipe. There are also 30- and 60-minute choices. Each recipe features a short ingredient list, simple prep techniques and easy cooking methods. <BR><BR> The best part is these time-saving recipes are packed with flavor and variety—from beef, poultry and pork to seafood, meatless, sides and desserts. Plus, there are 226 full-color tempting, mouthing-watering photos! And it’s all from the editors of Taste of Home, America’s #1 cooking magazine! <I><B>Taste of Home The Busy Family Cookbook</I></B> is just the kitchen helper you need for fast and flavorful meals! <BR><BR> | *$8.74 |
 | Modern-Day Macrobiotics: Transform Your Diet and Feed Your Mind, Body and Spirit
Brand: North Atlantic Books
A macrobiotic diet is beneficial not just physically, but spiritually and emotionally. Consisting of nuts, grains, vegetables, and other foods that are primarily whole, living, and unprocessed, it combines foods in a way that balances the body’s energies. <i>Modern-Day Macrobiotics</i> is both a cookbook and a practical guide to understanding and adopting a macrobiotic lifestyle. Along with menus and complete eating plans – including a one-day tone-up, three-day detox, ten-day regeneration diet, and four-month healing diet – it helps readers tailor a diet to their specific needs. Nearly 80 recipes cover every meal of the day, including dessert, and are tagged with icons indicating what types of energy the dish imparts. Colorful reference charts help readers find useful information at a glance. Health benefits; buying and storing ingredients; shortcuts and ten-minute meals; and ordering in restaurants are also covered. Luscious, full-color photographs capture the vibrant flavors of this healthy, delicious diet. | *$10.99 |
|
