 | A Week in the Zone: A Quick Course in the Healthiest Diet for You
Brand: Collins Living
<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 Prizeâwinning 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 Searsß²evolutionary 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 â 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> | *$5.87 |
 | From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine
Brand: Storey Publishing, LLC
Create you own backyard winery!<P> From breaking ground to savoring the finished product, Jeff Cox's From Vines to Wines is the most complete and up-to-date guide to growing flawless grapes and making extraordinary wine. <P> Wine connoisseurs, gardeners, and home winemakers will find the latest techniques in this fully revised and updated edition. With thorough, illustrated instructions, you'll learn how to: <P> -- Choose and prepare a vineyard site<P> -- Construct sturdy and effective trellising systems<P> -- Plant, prune, and harvest the perfect grapes for your climate<P> -- Press, ferment, age and bottle your own wine<P> -- Judge wine for clarity, color, aroma, body, and taste | *$9.73 |
 | The Making of a Chef: Mastering Heat at the Culinary Institute of America
Brand: Holt Paperbacks
<DIV><DIV><DIV><P><B>"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."â<I>The New York Times Book Review</I></B></P><P>Just over a decade ago, journalist Michael Ruhlman donned a chefâs jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the countryâs oldest and most influential cooking school. But <I>The Making of a Chef</I> is not just about holding a knife or slicing an onion; itâs also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlmanânow an expert on the fundamentals of cookingârecounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. </P><P>Incisively reported, with an insiderâs passion and attention to detail, <I>The Making of a Chef</I> remains the most vivid and compelling memoir of a professional culinary education on record.</P></DIV> | *$9.46 |
 | Sultan's Kitchen: A Turkish Cookbook
Brand: Periplus Editions
Tangy egg-lemon soup. Vegetable-stuffed eggplants sautéed in fragrant olive oil. Richly stewed lamb on a bed of pilaf. These are the flavors of Turkey, whose fabled cuisine evolved in Ottoman kitchens: those traditions are rendered by expert chef Ãzcan Ozan in The Sultan's Kitchen. Over 130 tantalizing recipes, complete menu suggestions, and stunning images will inspire any cook to create dishes fit for a sultan. | *$13.39 |
 | The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors
Brand: Countryman
<B>A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously." âFlorence Fabricant, <I>The New York Times</I></B><BR><BR>This James Beard Award-nominated collection of more than 350 recipe favorites from EatingWell<I>, The Magazine of Food & Health</I> provides a vital transition from short-term diets to long-term health by offering up delicious, easy-to-prepare recipes that appeal to the health-conscious cook without sacrificing taste. Learn the flavors, strategies, and insights to help you keep fit and stay healthy while never boring your palate.<BR><BR><I>The Essential EatingWell Cookbook</I> includes:<BR>⢠A unique "Healthy Weight-Loss Index" that identifies which recipes fit into particular diet guidelines, rating them on overall health, fiber content, and low-carb weight plan compatibility<BR>⢠A helpful "Essential EatingWell Pantry" that lists what easy-to-find ingredients to always have on hand to ensure delicious results every time<BR>⢠A nutritional analysis for each recipe, including calorie, fat, protein, fiber, and carbohydrate totals<BR>⢠Recipes for every meal, from breakfast to dinner, including chapters of delicious side dishes, salads, breads, and desserts<BR>⢠16 color pages. | *$11.87 |
 | 15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, and More
Brand: Fair Winds Press
Recent studies prove that low-carbohydrate dieting works to take weight off and improve cholesterol. As more and more people switch to the Atkins diet or variations of it, they will need recipes! 15 Minute Low-Carb Recipes offers over 200 recipes that can be made in 15 minutes or less. This book offers all-new quick and easy recipes that will be a godsend to low-carbers everywhere. | *$3.49 |
 | The 30-Day Diabetes Miracle Cookbook: Stop Diabetes with an Easy-to-Follow Plant-Based, Carb-Counting Diet
Brand: Perigee Trade
<B>The indispensable companion to <I>The 30-Day Diabetes Miracle</I>, featuring more than 200 recipes to help stop diabetes and reverse many of its effects.</B><BR><BR> With more than 200 vegetarian and vegan dishes, and an emphasis on âgood carbs,â plus menus, helpful tips and advice, and full nutritional information, this cookbook will help people with Type 1 and Type 2 diabetes eat and live well. From breakfast dishes to desserts, every recipe has been created to be low glycemic, low fat (and trans-fat-free), low sodium, and cholesterol-free. Also included are: substitution charts to help readers make the transition to a plant-based diet, a glossary of cooking equipment, an appendix of cooking terms and techniques, and a list of uncommon ingredients with brand name recommendations. | *$11.30 |
 | The Multiple Sclerosis Diet Book
Brand: Doubleday
Hundreds of new recipes for dishes that taste terrific but stick to the diet rules so important for controlling M.S.--now completely revised to conform to the latest medical research. | *$10.55 |
 | Larousse Gastronomique
Brand: Clarkson Potter
Since its first publication in 1938, <b>Larousse Gastronomique </b>has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.<br><br>The new edition, the first since 1988, expands the bookâs scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.<br><br><b>Larousse Gastronomique</b><i> </i>is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. | *$48.80 |
 | The Big Oyster: History on the Half Shell
Brand: Random House Trade Paperbacks
âPart treatise, part miscellany, unfailingly entertaining.â<br><i>âThe New York Times </i><br><br>âA small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.â<br><i>âRocky Mountain News</i><br><br>Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitantsâthe oyster.<br>For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the cityâs life that the abundant bivalves were Gothamâs most celebrated export, a staple food for all classes, and a natural filtration system for the cityâs congested waterways.<br><br>Filled with cultural, historical, and culinary insightâalong with historic recipes, maps, drawings, and photosâthis dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of Americaâs environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattanâs Gilded Age dining chambers. With <i>The Big Oyster</i>, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.<br><br>âSuffused with [Kurlanskyâs] pleasure in exploring the city across ground that hasnât already been covered with other writersâ footprints.â<br>â<i>Los Angeles Times Book Review</i><br><br>âFascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.â<br>â<i>The Wall Street Journal</i><br><br>âKurlansky packs his breezy book with terrific anecdotes.â <br>â<i>Entertainment Weekly</i><br><br>âMagnificent . . . a towering accomplishment.â<br>â<i>Associated Press<br></i> | *$8.11 |
 | The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant
Brand: William Morrow Cookbooks
<blockquote> <p> Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmersâand the food that makes the Big Sur Bakery unique. </p> </blockquote> <p> Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming locationâstumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur. </p> <p> The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredientsâseasonal and often locally producedâshine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries. </p> <p> But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home. </p> | *$19.70 |
 | Sam the Cooking Guy: Just a Bunch of Recipes
Brand: Wiley
âI can't cook.â I hear that all the time. And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? <p> "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermar ket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."<br> --<b>From Sam the Cooking Guy</b> <p> <b>Look inside for great recipes like these:</b> <p> ⢠One Dank Tomato Pie ⢠"Whatever" Spring Rolls ⢠Five-Minute Stir-Fry Noodles ⢠O.F.R.B.P.J.G.O. ⢠Awww Nuts! ⢠BBQ Chicken Pizza ⢠Halloween Chicken Chili ⢠Fridge Fried Rice ⢠Sam's Sticky Sweet BBQ Ribs ⢠Stuffed Burgers ⢠Pesto BBQ Shrimp ⢠Chili Salmon ⢠Motor Home Meatballs ⢠Spicy-ish Sausage Pasta ⢠The Great Potato Cake ⢠Brussels Sprouts You'll Actually Eat ⢠(Fake) Creme Brulee ⢠Chocolate Toffee Matzoh ⢠Peanut Butter Ice-Cream Cup Things | *$10.95 |
 | Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
Brand: Alive Books | *$6.80 |
 | Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Weeknight Dinners on the Table
Brand: Clarkson Potter | *$12.01 |
 | 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. | *$6.72 |
 | Cooking
Brand: Ten Speed Press
In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. | *$23.95 |
 | Eggs
Brand: Wiley
The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. Itâs also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all. <p> Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michelâs original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, <i>Eggs</i> is set to become a classic. | *$13.91 |
 | How to Cook a Wolf
Brand: North Point Press
Written to inspire courage in those daunted by wartimes shortages, <i>How to Cook a Wolf</i> continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.<br> | *$8.38 |
 | Vegetarian Meals For People On-The-Go : 101 Quick & Easy Recipes
Brand: Hay House
This book contain recipes for busy people who have little time to spend in the kitchen; these recipes are delicious, versatile, and above all, quick and easy to prepare. | *$11.48 |
 | Bouchon
Brand: Artisan
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.<br> <br> So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now <em>Bouchon</em>, the cookbook, embodies this cuisine in all its sublime simplicity. <br> <br> But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balanceâwhether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.<br> <br> Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.<br> <br> But learning and refinement asideâoh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the potâall exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In <em>Bouchon</em>, you get to experience them in impeccably realized form.<br> <br> This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to <em>Bouchon. </em> | *$26.28 |
 | " You Are What You Eat " Cookbook: Over 150 Healthy and Delicious Recipes
Brand: Penguin Books Ltd | *$8.05 |
 | The Vegetarian Low-Carb Diet: The Fast, No-Hunger Weightloss Diet for Vegetarians
Brand: Piatkus Books
<DIV>Finally, the diet vegetarians have been waiting for, Have you been feeling left out lately? Many is the vegetarian or vegan who has watched their meat-eating friends with envy as they followed the Atkins diet and the pounds dropped off. There's no doubt about it: a high-protein, low-carbohydrate diet really does work. But what about vegetarians and vegans? Is it possible to follow a high-protein diet without the fry-ups or the meat? And can it really be a healthy way of life? The answer to all these questions is a resounding 'yes'. Top vegetarian cookery writer Rose Elliot has devised an easy to follow, meat-free answer to the Atkins diet. Scientifically formulated to make your metabolism stop burning carbs and start burning fat, her diet helps you to lose weight and make carb cravings, mood swings and energy lows a thing of the past. With over 80 delicious, mouth-watering recipes, top tips for losing weight and staying slim, carbohydrate counters, menu plans and an explanation of why the diet works, this is the must-have book for any vegetarian or vegan who wants to lose weight.</DIV> | *$9.63 |
 | Raw Food Life Force Energy: Enter a Totally New Stratosphere of Weight Loss, Beauty, and Health
Brand: Collins Living
<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> | *$9.08 |
 | The Gluten-Free Almond Flour Cookbook
Brand: Celestial Arts
It is estimated that three million Americans have celiac disease, which is one of the most under-diagnosed diseases in the country. A gluten-free diet, while necessary for celiac sufferers, also benefits those with diabetes, obesity, high cholesterol, and IBS. With recipes ranging from breakfast favorites to comfort entrées to baked goods, THE GLUTEN-FREE ALMOND FLOUR COOKBOOK offers delicious, nutritious, and whole-foods recipes that will benefit anyone, with or without dietary restrictions. | *$11.55 |
 | Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours
Brand: Beaufort Books
<b>Vegan Fusion World Cuisine</b>, a groundbreaking work that has won nine international awards, is a celebration of international gourmet vegan cuisine that introduces us to the simplicity of a vibrant, healthy lifestyle.<P> <P>Much more than a cookbook, this artistic treasure contains stunning food photography, inspiring graphics, natural-food cooking charts and kitchen wisdom for all. A foreword by Dr. Jane Goodall highlights its aim to inspire peace and understanding amongst individuals, cultures and all who care about our planet.<P> <P><b>Vegan Fusion World Cuisine</b> contains 200+ sumptuous recipes from the award-winning Blossoming Lotus Restaurants, uniting cooking traditions from around the world. It's an all-encompassing guide to health, beauty and an inspired lifestyle. Mark and Bo hope to awaken people to the healing potential within themselves.<P> | *$14.55 |
 | The New Book of Middle Eastern Food
Brand: Knopf
In this updated and greatly enlarged edition of her <B>Book of Middle Eastern Food</B>, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.<br><br>Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.<br><br>Throughout these pages she draws on all four of the region's major cooking styles:<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines<br><br>From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. | *$19.28 |
 | Food to Live By: The Earthbound Farm Organic Cookbook (Earthbound Farm Organic Cookbk)
Brand: Workman Publishing Company
Organic food is synonymous with premium quality, the deepest, richest taste, conscientious farming, and optimum health. Itâs what we need to feed our kids, what we deserve to feed ourselves. And no one is doing more to popularize organic food that Myra Goodman, a mother, a creative cook, and most significantly, co-owner of Earthbound Farm, the worldâs largest grower and purveyor of organic produce.<br><br> In <i>Food to Live By</i>, a dazzling full-color cookbook, Myra Goodman offers an utterly appealing, new casual style of cooking based on using the best ingredients, organic or otherwise. The dishes are irresistible: Sweet Corn Chowder. Spinach, Feta and Mushroom Quiche. Foggy Day Chili. Merlot-Braised Short Ribs with Cipollini Onions. Spicy Chicken Lettuce Wraps. Ginger Lime Salmon. Grilled Pork Tenderloin with Spiced Orange Sauce. Blue Cheese Smashed Potatoes. Coconut Lemongrass Sorbet. Cherry Panna Cotta. Farm Stand Carrot Cake. Plus, throughout are Farm-Fresh Ingredient boxesâon sorrel, corn, asparagus, artichokesâ cooking and shopping tips, and health notes.<br><br> Before Myra and her husband, Drew, founded Earthbound Farm, they tended a small organic raspberry patch in Carmel, Californiaâand Myra baked (and sold) amazing Raspberry Corn Muffins, plus jams, and more. Then Earthbound grew to offer organic lettuce mixes to local restaurants, and eventually the rest of the country. When The Organic Kitchen at Earthbound Farm opened, it was yet another venue for Myra, and the caféâs chefs, to share delicious recipes and ideas. Now <i>Food to Live By</i> brings this organic revolution to everyone who cares about what they eat. | *$4.00 |
 | Cook with Jamie: My Guide to Making You a Better Cook
Brand: Hyperion
My guide to making you a better cook. <P>I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage! <P>You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you. <P>P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you. | *$8.30 |
 | Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses
Brand: Chronicle Books
Welcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it -igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas. | *$7.36 |
 | Dinner at My Place
Brand: Wiley
⢠A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock. <p> ⢠The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon. <p> ⢠Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites. <p> ⢠Menus and personal photos from Tyler's home-cooked meals and dinner parties. <p> ⢠Beautiful food and lifestyle photos. | *$7.98 |
 | Before & After, Revised Edition: Living and Eating Well After Weight-Loss Surgery
Brand: William Morrow Cookbooks
<p> At 278 pounds, Susan Maria Leach couldn't lie in bed without gasping for air, wasn't able to fit into a restaurant booth, and could barely buckle the belt in an airplane seat. It would have been easier to allow life to pass her by than to continue fighting her weight problem, but she made the difficult decision to take back control. In 2001, Susan underwent gastric bypass surgery and started on a journey that would not only cut her body weight in half but would change her life. </p> <p> <i>Before & After</i> is both a memoir and a cookbookâan intimate account of Leach's own transformation as well as a guide for those who have undergone or are considering the procedure. As Leach has learned in the six years since her operation, weight-loss surgery is not an event with a finish line or a goal weightâit is the beginning of a new way of life. </p> <p> This edition of <i>Before & After</i> has been updated with all that Leach has learned on her post-op journey. It includes a foreword by Leach's surgeon, advice from a nutritionist, answers to more frequently asked questions about weight-loss surgery, a whole chapter on meal plans for different post-operative stages, suggested menus for early food stages, additional questions and answers affecting longer-term post-ops, and new information about products that have entered the marketplace. </p> <p> Most notably, this edition showcases a wealth of new recipes that utilize the latest in light and healthy ingredients for smart and savory results, including everything from Asian Meatballs with Peanut Sauce and Turkey Tenderloin with Apple Chipotle Chutney to sugar-free Pistachio Gelato and Lemon Almond Sponge Cake. Each recipe makes about four servings, but includes a measured serving for WLS people along with a calorie/carb/fat/protein count. Leach has recipes for every step of the way, from tastes-like-the-real-thing milk shakes for those first post-op days to an entire Thanksgiving menu. </p> <p> <i>Before & After</i> is a journal of Leach's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book of hope for anyone who has a serious weight problem. </p> | *$7.95 |
 | A Day at El Bulli
Brand: Phaidon Press Inc. | *$29.00 |
 | 101 Foods That Could Save Your Life
Brand: Bantam
When it comes to food, nature provides a wealth of delicious choices. But each one also supplies unique health benefits. From apples to yogurt, this comprehensive encyclopedia of power foods from top nutritionist David Grotto proves that what tastes good can also be good for youâand tells you why. Did you know...<br><br>⢠A handful of tart cherries before bed can help you sleep better <br>⢠Hot peppers may fight skin cancer<br>⢠Potatoes may reduce the risk of stroke<br>⢠Grape juice may be as heart-healthy as red wine<br>⢠Honey can help wounds heal faster<b><br><br></b>In working with thousands of clients over many years and searching for the most nutritious and tasty foods, David Grotto made a simple but profound discovery: telling people what they couldnât eat was far less effective than telling them what they could. So began his list of power foods, rich in nutrients, loaded with disease-fighting antioxidants and important omega fatsâand surprisingly more familiar than you might expect. <br><br>More than a reference book, <b>101 Foods That Could Save Your Life </b>will make a significant impact on your health by guiding you to gradually add these foods to your diet. Plus, each entry includes a history of the foodâs origin, therapeutic benefits along with scientific research, tips for use and preparation, and an appetizing recipe from a leading chef or nutritionist. Prepare to awaken your tastebuds, lose excess weight, and feel the healing begin. | *$7.50 |
 | Death to Diabetes: The Six Stages of Type 2 Diabetes Control & Reversal (Version 1.0)
Brand: DeWayne McCulley
This book explains the 4 major root causes of Type 2 diabetes and how to properly control and reverse the disease. This is based on an easy-to-follow, systematic 6-stage process, 200 clinical studies/medical references, and the experience of an ex-diabetic engineer. This book will help you learn how to: Retrain your body to increase its glucose uptake and utilization of insulin, using 5 key nutrients; Avoid the 7 most common mistakes that diabetics make; Save time and money in preparing nutritious meals that lower glucose levels; Enjoy exercise in less time while increasing glucose uptake and energy level; Use your blood glucose test results to reduce your insulin resistance; Enjoy your favorite foods without increasing your glucose level; Select quality nutritional supplements based on 7 key criteria; Determine the 8 core nutritional supplements for most diabetics and the 4 critical nutrients to optimize exercise results; Use the wellness protocols to prevent, control or reverse problems with the eyes, kidneys, nerves, and heart; and, lower blood pressure, cholesterol, and homocysteine; Control appetite and eliminate food cravings; Program your body to burn fat and lose weight (fat) permanently; Use your inner spirit to reduce your stress and improve your physical and mental health; and, Work with your doctor to safely wean yourself off the drugs. In addition, this book defines the 5 super foods, the 5 "dead" foods, a Super Meal Model and the 8 "living" elements (activities) -- all designed to work synergistically to reduce insulin resistance, increase glucose uptake, burn fat, and repair the sick cells. | *$24.95 |
 | The Starving Students' Cookbook
Brand: Grand Central Publishing
The classic guide both starving students and clueless gourmets have looked to for affordable sustenance for nearly two decades has now been revised and updated. <P>Since 1983, college students have turned to THE STARVING STUDENTS' COOKBOOK for delicious, cheap, nutritious, and easy recipes. Now completely updated for the college student or reluctant cook of the new century, this book offers even more mouthwatering dishes and a wide variety of vegetarian offerings, including: <BR>- simple one-pot meals that leave students with only one pot to wash <BR>- dozens of new drinks, snacks, and entire meals that can be ready in under 15 minutes <BR>- great tasting and meat-free dishes that cost next to nothing to make <BR>- and much, much more! | *$5.20 |
 | Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD
Brand: Broadway
<p>Mark Bittmanâs<i> New York Times</i> column, âThe Minimalist,â is one of the most frequently clipped parts of the paperâs Dining section. For Bittmanâs millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittmanâs wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.<br>In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts,<i> Mark Bittmanâs Quick and Easy Recipes from The New York Times</i> showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cottaâthe dishes here are perfect for simple weeknight family meals or stress-free entertaining.<br>Certain to appeal to anyoneâfrom novices to experienced cooksâwho wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.</p> | *$9.95 |
 | Michel Roux Sauces
Brand: Rizzoli | *$22.07 |
 | Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust
Brand: Betty Crocker
By popular demandâthe first-ever collection of Betty Crocker's most frequently requested "Impossibly Easy Pie" recipes <P> Home cooks simply can't get enough of Impossibly Easy Pies, the pies that "magically" make their own crust without the fuss of mixing, rolling, or prebaking. Combining the convenience of Bisquick with tasty, easy-to-make recipes from the Betty Crocker Kitchens, these pies have been a favorite in American households for almost 25 years. Now, Betty Crocker brings together 125 recipes for dinner and dessert pies that are impossibly easy and impossibly delicious, from most-requested classics like French Apple Pie and Impossibly Easy Cheeseburger Pie to new taste combinations like Beef Steak Pie with Burgundy Gravy and Crabmeat Creole Pie. There are recipe options for weeknights and casual get-togethers as well as holidays and special occasions, including recipes with "crowd-size" variations to make sure that there's always room to invite one more. <P> Perfect on its own or as a companion to Betty Crocker's Bisquick Cookbook and Betty Crocker Bisquick II Cookbook, this book puts delectable home-baked pies within reach of every home cook. | *$8.94 |
 | Food and Healing
Brand: Ballantine Books
Ten years ago, Colbin's Food and Healing stood at the forefront of the food revolution, exploring the link between diet and health. In this anniversary edition, she provides updates on recent dietary systems, including low-fat, food combining, and alternative medicine. | *$5.84 |
 | The Good Carb Cookbook
Brand: Avery
A complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health.Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levels--also known as a food's glycemic index (GI). Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease.In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health. | *$9.99 |
 | The Bread Builders: Hearth Loaves and Masonry Ovens
Brand: Chelsea Green
Creating the perfect loaf of bread â a challenge that has captivated centuries of bakers â is now the rage in the United States, from Waitsfield, Vermont to San Francisco, California. The resurgent village baker is at the center of this trend, leading the way to a crusty future while maintaining a firm foothold in the past. <P>"The Bread Builders: Hearth Loaves and Masonry Ovens" by Alan Scott and Daniel Wing profiles the people, technology, and procedures for creating world class bread. Thoughtful, informative, and spirited, this book helps the reader understand how to bake superb and healthful bread, covering everything from the consistency of the dough to the mortar in the masonry oven. <P>"The Bread Builders" explains grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Unique among bread books, it includes a step-by-step guide to constructing a masonry oven. The authors also profile more than a dozen small-scale bakers around the U.S. whose businesses embody the holistic principles of community-oriented baking using whole grains and natural leavens. | *$21.71 |
 | Betty Crocker's Bisquick Cookbook
Brand: Betty Crocker
<i>The 150 best Bisquick recipes, collected for the first time</i> <p> Introduced in 1930, Bisquick quickly became a kitchen staple in a convenient shortcut to great biscuits, pancakes, waffles, cobblers, and other baked treats. In fact, it's now found in more than half of American kitchens. For the last 70 years, Betty Crocker has been refining Bisquick recipes as well as creating new recipes that reflect current tastes. Now, the best Bisquick recipes are collected here in one great book. No more shuffling through loose clippings, just turn to that favorite recipe! You'll find:<ul><li>A full-color photograph of every recipe</li><li>Step-by-step illustrated instructions for such classics as waffles, biscuits and strawberry shortcake</li><li>Concealed wiro binding that allows the book to open flat for convenient cooking</li><li>All-time favorite Bisquick recipes flagged</li><li>Individual chapters on low-fat recipes and kid-friendly recipes</li><li>High-altitude directions with every recipe</li></ul>From Pancakes and Biscuits to Blueberry Muffins and Impossible Pies, this beautiful full-color cookbook is just what the millions of Bisquick fans have been waiting for. | *$4.40 |
 | A Thousand Days in Tuscany: A Bittersweet Adventure
Brand: Ballantine Books
They had met and married on perilously short acquaintance, she an American chef and food writer, he a Venetian banker. Now they were taking another audacious leap, unstitching their ties with exquisite Venice to live in a roughly renovated stable in Tuscany.<br><br>Once again, it was love at first sight. Love for the timeless countryside and the ancient village of San Casciano dei Bagni, for the local vintage and the magnificent cooking, for the Tuscan sky and the friendly church bells. Love especially for old Barlozzo, the village mago, who escorts the newcomers to Tuscanyâs seasonal festivals; gives them roasted country bread drizzled with just-pressed olive oil; invites them to gather chestnuts, harvest grapes, hunt truffles; and teaches them to caress the simple pleasures of each precious day. Itâs Barlozzo who guides them across the minefields of village history and into the warm and fiercely beating heart of love itself. <br><br>A Thousand Days in Tuscany is set in one of the most beautiful places on earthâand tucked into its fragrant corners are luscious recipes (including one for the only true bruschetta) directly from the authorâs private collection. | *$5.49 |
 | Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants
Brand: Little, Brown and Company
The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In MIX SHAKE STIR, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations--from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining. | *$15.95 |
 | 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> | *$8.99 |
 | How to Boil Water
Brand: Wiley Part Number: 22686
⢠Shows beginning cooks how to do just what the title impliesâand a lot moreâwithout a hint of intimidations. <p> ⢠Features classic comfort foods such as no-flip fried eggs and soul-soothing grilled cheese for one and bolder, ethnic recipes like Tacos Picadillo and Southeast Asian Beef Salad. <p> ⢠Exquisite photography and Food Network recipes, both inspire and build the confidence needed to make every dish a success. <p> ⢠Hundreds of must-know hints, tips and short-cuts for those new to the kitchen. | *$9.65 |
 | Kitchen Table Wisdom 10th Anniversary
Brand: Riverhead Trade
Praised by everyone from Bernie Siegel to Daniel Goleman to Larry Dossey, Rachel Remen has a unique perspective on healing rooted in her background as a physician, a professor of medicine, a therapist, and a long-term survivor of chronic illness. In a deeply moving and down-to-earth collection of true stories, this prominent physician shows us life in all its power and mystery and reminds us that the things we cannot measure may be the things that ultimately sustain and enrich our lives. | *$6.99 |
 | Indoor! Grilling
Brand: Workman Press Part Number: 13335
<strong>IndoorsâIt's the new outdoors</strong><br><br>SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-GRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-GRILLED PINEAPPLE WITH DARK RUM GLAZEâall of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes! <p></p> Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniquesâfrom how to season a cast-iron grill pan to buying brisket cut from the "flat"â<i>Raichlen's Indoor! Grilling</i> brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill. | *$3.17 |
 | New Fix-It-Yourself Manual: How to Repair, Clean, and Maintain Anything and Everything In and Around Your Home
Brand: Reader's Digest
The indispensable bible for keeping a home in tip-top shape, it is the time- and money-saver every homeowner needs. It functions as a repair manual, an evaluation guide, a compendium of household hints, an emergency reference, and a homeowner's encyclopedia. Over 3,000 illustrations. | *$11.99 |
 | Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations
Brand: Random House Part Number: 1400040353
The best-loved and most-admired of all Americaâs television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.<br><br>Here are more than 200 fabulous new dishes that will appeal both to Lidiaâs loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. <br><br>⢠She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion <i>Gratinate</i>).<br><br> ⢠She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. <br><br>⢠She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredientsâwhole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. <br><br>⢠She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterdayâs bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce.<br><br>⢠She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her familyâs favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.<br><br>⢠And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal.<br><br>Lidiaâs warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking. | *$6.99 |
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