Book List - Cookbooks I Own | PaperBackSwap.com

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The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket by Katie Workman

Introducing the lifesaving cookbook for every mother with kids at home -- the book that solves the 20 most common cooking dilemmas. What’s your predicament: breakfast on a harried school morning? The Mom 100’s got it -- Personalized Pizzas are not only fast but are nutritious, and... more

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The Lee Bros. Charleston Kitchen by Matt Lee & Ted Lee

No description available.

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Chez Panisse Desserts by Lindsey R. Shere

No description available.

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The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen b...

A Comprehensive and Beautiful Treasury of Jewish Cooking There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and... more

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Kiss My Bundt: Recipes from the Award-Winning Bakery by Chrysta Wilson

No description available.

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Flour: A Baker's Collection of Spectacular Recipes by Joanne Chang

Every day, 1,500 Bostonians can't resist buying sweet, simple pleasures such as Homemade Pop-Tarts from an alumna of Harvard with a degree in economics. From Pain au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of treats is deep and... more

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Sarabeth's Bakery: From My Hands to Yours by Sarabeth Levine & Rick Rogers

No description available.

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You're So Invited: Panic Less, Play More, and Get Your Party On! by Cheryl Najafi

PANIC LESS, PLAY MORE, AND GET YOUR PARTY ON!�From her rural Missouri beginnings decorating tables with cherry-tree branches to her current and much-anticipated dinners and parties that always include a "cherry on the top" surprise for her guests, Cheryl Najafi teaches others to break the rules... more

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Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party S...

When the days grow shorter and the air gets crisp, it?s time to gather with friends for hot drinks and winter cocktails�that?ll put a�rosy glow on your chilly cheeks. In Winter Cocktails, Mar�a del Mar Sacasa and Tara Striano share more�than 50 recipes for cold-weather cocktails and mixed... more

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The Winemaker Cooks: Menus, Parties, and Pairings by Christine Hanna

Over 19 million people visit the California wine country every year to enjoy the area's renowned wine, food, and landscapes?and the casual lifestyle. Christine Hanna?award-winning winemaker, mother, and consummate hostess?epitomizes the region s laid-back approach to wine and food. Hanna shares... more

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Wine Bites: 64 Simple Nibbles That Pair Perfectly with Wine by Barbara Scott-Goodman

Wine Bites is an inspiring cookbook for those who entertain casually and frequently. More than 60 recipes for simple, tasty snacks include suggestions for an accessible wine to pair with each, while vivid color photographs demonstrate how easy these delectable dishes are to prepare. Step-by-step... more

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Williams-Sonoma New Flavors for Soups: Classic Recipes Redefined by Adam Reid

Creating delicious and exciting soups is simple: Begin with fresh ingredients, use full-flavored stocks, and add vibrant, international seasonings, and you have a whole new way of thinking about this comforting food. The forty-four recipes in this book are inspired by familiar favorites, but... more

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Williams-Sonoma New Flavors for Appetizers: Classic Recipes Redefined (Williams-Sonom...

Creating tempting and innovative appetizers is easy: Start with fresh ingredients, season them with an intrepid spirit, and you have a whole new way of thinking about a meal?s first course. Familiar dishes inspire the forty-four recipes inside this book, but each one is elevated by using... more

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The Williams-Sonoma Cookbook and Guide to Kitchenware by Chuck Williams

No description available.

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Williams-Sonoma Bride & Groom Cookbook: Recipes for Cooking Together by Gayle Pirie &...

Whether it was a whirlwind romance or you've known each other for years, you are entering a new stage of life. Now that you're married, it's time to think about the new life and traditions you'd like to create. Often our fondest family memories are centered around the dinner table, with the... more

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Whoopie Pies by Sarah Billingsley & Amy Treadwell

Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume... more

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Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone by Lorn...

Bring whole grains to the table in a flash. We all know that we should be eating more whole grains, an essential foundation of any healthy diet. Making this goal a reality can be a challenge, though, especially on a weeknight. In Whole Grains for Busy People, Lorna Sass, author of the James... more

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Whole Grains Every Day, Every Way by Lorna Sass

Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day,... more

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Vegetable Literacy: Exploring the Affinities and History of the Vegetable Families, w...

No description available.

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United States of Pie: Regional Favorites from East to West and North to South by Adri...

A baker’s delight, United States of Pie is an utterly charming and mouthwatering compendium of heirloom American pies -- regional favorites from East to West and North to South -- gathered lovingly together by Adrienne Kane, author of Cooking and Screaming and creator of a popular... more

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Top One Hundred Pasta Sauces: Authentic Regional Recipes from Italy by Diane Seed

In this book, the author has drawn together one hundred of the best pasta sauce recipes, encountered after many years of living, eating and cooking in Italy. Many of them are simple sauces that can be cooked in a few minutes. Others are elaborate confections from the kitchens of great Italian... more

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Essentials of Classic Italian Cooking by Marcella Hazan & Karin Kretschmann (Illu...

With more than 100 illustrations by Karin Kretschman.

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Marcella Cucina by Marcella Hazan

Since the publication of her first book, The Classic Italian Cookbook, more than 20 years ago, Marcella Hazan has been hailed as the queen of Italian cooking in America. Marcella, whose name conjures up a splendid world of food for the devoted millions who love her books and attend her cooking... more

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Amarcord: Marcella Remembers by Marcella Hazan

Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia-Romagna became America's godmother of Italian cooking Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in... more

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Thanksgiving: How to Cook It Well by Sam Sifton

From one of America?s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner?preparing it, surviving it, and pulling it off in style. � From the planning of the meal to the washing of the last plate, Thanksgiving... more

From one of America?s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner?preparing it, surviving it, and pulling it off in style. � From the planning of the meal to the washing of the last plate, Thanksgiving poses more?and more vexing?problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the Times?s resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time. � With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies. You can make a better turkey than anyone has ever served you in your life, and you can serve it with gravy that is not lumpy or bland but a salty balm, rich in flavor, that transforms all it touches. Here are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking techniques and menu ideas that will serve you all year long, whenever you are throwing a big party. Written for novice and experienced cooks alike, Thanksgiving: How to Cook It Well is your guide to making Thanksgiving the best holiday of the year. It is not fantasy. If you prepare, it will happen. And this book will show you how. Advance praise for Thanksgiving � ?If you don?t have Thanksgiving, you are not really having Thanksgiving. This book is as essential to the day as the turkey itself. It?s an expert, gently opinionated guide to everything from the cranberry sauce to the table setting to the divvying up of the leftovers, but it?s also a paean to the holiday and an evocation of both its past and its promising future. Sam Sifton?s Thanksgiving world is the one I want to live in.??Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter � ?The charm of Sam Sifton?s Thanksgiving is that he proposes that home cooks treat this culinary Olympics like any other dinner party?don?t panic, deconstruct your tasks into bite-size pieces, and conquer that fear of failure. Sam could talk a fledgling doctor through his first open-heart surgery. It?s all here?from brining to spatchcocking, sides to desserts?and served up with a generous dollop of reassuring advice from one of America?s most notable food writers.??Christopher Kimball, editor of Cook?s Illustrated and host of America?s Test Kitchen

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Sunday Roasts by Betty Rosbottom

A cookbook with 80 recipes for roasted meats and vegetables with 24 homey photos by Susie Kushner. It is suitable for our mass and mid-range consumers who want to make a nice Sunday dinner for their families every week and eat the roast leftovers throughout the work week.

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Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings by Betty Rosbottom

Betty Rosbottom, beloved author of Sunday Soup and Sunday Roasts, knows how to make Sundays feel special. For this third title in her Sunday series, she turns to the most leisurely and convivial meal of the week, brunch. Providing a year s worth of special meals, this book contains 80... more

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The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte

No description available.

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The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Fo...

Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma,... more

Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country RagÚThe first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.Among the things you will find are:A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; acountry dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region."A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.

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In Nonna's Kitchen : Recipes and Traditions from Italy's Grandmothers by Carol Field

With life in Italy becoming increasingly urbanized and Americanized, le nonne (Italian for "the grandmothers") are the last generation that knows the rich traditions and unique dishes of the country's towns, valleys and hilltops. Carol Field goes trolling through Italy's back... more

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The Italian Country Table : Home Cooking from Italy's Farmhouse Kitchens by Lynne Ros...

If you dream of Italy -- and who does not? -- be prepared to fall in love with this extraordinary cookbook. Written by Lynne Rossetto Kasper, author of The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (winner of both the James Beard and Julia Child/IACP... more

If you dream of Italy -- and who does not? -- be prepared to fall in love with this extraordinary cookbook. Written by Lynne Rossetto Kasper, author of The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (winner of both the James Beard and Julia Child/IACP Cookbook-of-the-Year Awards), it is every bit the equal of its celebrated predecessor. Read its exuberant pages, eat its lusty dishes, and you enter a landscape vibrant with rural life. You are one with the terrain. In some sense, you are home. That, of course, is the miracle of Italy -- no matter where we come from, we want to be a part of it. And the miracle of The Italian Country Table is its ability to take us there. And what a journey! You will never be as impatient to get into your kitchen as when you are planning a meal from this book. Two hundred recipes, personally collected from home cooks throughout the length and breadth of Italy, will keep calling you back. Who could resist the "Gatto" di Patate, a mashed-potato "lasagne" from the Neapolitan countryside? Or a Tuscan Mountain Supper of warm beans tossed with an herbed tomato sauce and eaten with tart greens? Or Pasta of the Grape Harvest, a Sicilian dish of grapes, red wine, orange zest, spices, pistachios and linguine? Or Chocolate Polenta Pudding Cake? Kasper, host of Public Radio's The Splendid Table, is a master teacher who thinks about cooking in a way that is radically distinctive. Her chapter on tomatoes and tomato sauces, a treasure by itself, will change the way you think about them -- and cook them -- forever. Her guide to buying and saucing pasta contains more useful facts than many books that devote themselves to pasta exclusively. Kasper, the grandchild of Italian immigrants, describes herself as someone with a love of lingering "in places where life changes slowly." This personal book abounds with stories of artisans, farmers and family. It is a portrait of Italian country life. Where you read The Italian Country Table, cook from it or use it to plan a trip (there is an appendix that lists guest farms, country hotels, restaurants and museums), you have only to turn its pages to be transported to a rustic Italy that few of us know, but all of us long for. * 16 pages of finished dishes in full color * 50 black-and-white photographs of country life

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The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Ra...

Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The... more

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The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby &...

No description available.

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The Schiller's Liquor Bar Cocktail Collection: Classic Cocktails, Artisanal Updates, ...

No description available.

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The Purple Kiwi Cookbook by Karen Caplan

It all started with the kiwifruit. And forty years later Frieda's Inc. is still the company that introduces America to the most unique and exotic of all produce. If you've enjoyed fresh or dried brown mushrooms, shallots, jicama, purple potatoes, sugar snap peas or habanero chiles, then you've... more

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The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fru...

Anyone who has shopped in a farmer's market knows the abundant glories of seasonal produce, from the deep, fruity notes of a sun-ripened tomato to the crisp, green snap of a just-harvested bean; from the intoxicating perfection of a ripe strawberry to the juicy sweetness of a hand-picked peach.... more

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The Spice Bible: Essential Information and More Than 250 Recipes Using Spice, SpiceMi...

The only book on spices that any chef or aspiring cook will ever need, The Spice Bible is a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry?from ajowan through wolfberry?includes a description of the spice?s... more

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Melissa's Great Book of Produce : Everything You Need to Know about Fresh Fruits and ...

"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare... more

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Sunday Suppers at Lucques : Seasonal Recipes from Market to Table by Suzanne Goin &am...

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired... more

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.”And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. This inspired cookbook contains:§132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for§A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items§Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck§A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.

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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs,... more

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American Favorites: Streamlined and Updated : New Renditions of the Recipes We Love b...

No description available.

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The Big Book of Backyard Cooking: 250 Favorite Recipes for Enjoying the Great Outdoor...

Food just tastes better under an open sky. In this handbook to the alfresco life, one of our best-known cooking teachers shows how to please friends, neighbors, and family with hundreds of delicious dishes suitable for enjoying the great outdoors -- whether it's a rooftop garden or a sprawling... more

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Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressing...

A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking.In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these... more

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Big Sky Cooking by Meredith Auld Brokaw & Ellen Wright & Tom Brokaw

The West has a permanent pull on the American psyche. It's the place where the prairie meets the mountains, the mountains meet the sky, and the sky goes on forever. It's the home of our legends, our heroes and outlaws, our romanticized past. Meredith and Tom Brokaw could feel the attraction all... more

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Enoteca: Simple, Delicious Recipes In The Italian Wine Bar Tradition by Joyce Esersky...

Joyce Goldstein's gorgeous cookbook celebrating the delightful foods served in Italian wine bars is now available in paperback. In Italy, the enoteca tradition captures the heart of what is for Italians la dolce vita—small plates of simple, delicious fare, complemented by a glass or bottle... more

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Antipasti by Joyce Goldstein & Jeffrey Meisel

With growing numbers of restaurants specializing in "small plates," the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to come and can even become the meal itself. In... more

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A Spoonful of Ginger : Irresistible Health-Giving Recipes from Asian Kitchens by Nina...

From Nina Simonds, the best-selling authority on Chinese cooking, here is a groundbreaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of... more

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Spices of the World Cookbooks by McCormick (Editors)

This is a cookbook with romance. It traces the colorful story of spices-oppper, mustard, cloves, nutmeg, mace, and the rest -- from the dawn of history to modern times. And it shows you how to use spices in your cooking for new taste and variety. Included in this new and special kind of... more

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A Blessing of Bread : The Many Rich Traditions of Jewish Bread Baking Around the Worl...

This multifaceted guide to Jewish baking harbors a wealth of recipes for challahs from around the world, as well as for babkas and honey cakes, bagels and matzoh, crackers and everyday breads such as deli rye. Working with bakers from Guatemala to Russia, Maggie Glezer perfected these recipes,... more

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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Al...

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for... more

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Staff Meals from Chanterelle by David Waltuck & Melicia Phillips

It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and... more

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1,000 Indian Recipes by Neelam Batra

1,000 INDIAN Recipes It's Like Getting 5 Cookbooks for the Price of 1 Spice Blends Starters, Snacks, Soups, and Salads Curries and Entrées Chutneys and Sides And Much More! DELVE INTO THE FASCINATING FLAVORS and variety of Indian cuisine with this unrivaled... more

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A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, a...

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home... more

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s impossible to spend hours in the kitchen after a hard day’s work, so more people are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfect solution . . .Enter, the jar!Compiling a list of her favorite products that come in jars—and cans, bags, and boxes—Nancy has created easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only allow us to produce quick and easy meals at home, they let us bring back the pride and the joy of creating gourmet meals for our family and friends. A Twist of the Wrist contains 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as:Cumin Shrimp and Chickpea Salad with Roasted Carrots Creamy Corn Soup with Bacon and Cheddar CrostiniOrzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic VinegarBoneless Pork Chops, with Creamy Polenta and Fennel PollenSeared Rare Tuna with Tomato-Olive SalsaDulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish PeanutsIn addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten.There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled.This charming and utterly indispensable cookbook is suited for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits perfectly into today’s modern lifestyle and is a must-have for the contemporary kitchen.

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The New Cooks' Catalogue by Burt Wolf

Updated, expanded, thoroughly revised, and now in full color--the definitive guide to cooking equipment and utensilsThis book offers detailed evaluations of more than a thousand items of kitchen equipment--from paring knives to grill pans to espresso machines--providing you with practical... more

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Nancy Silverton's Breads from the La Brea Bakery : Recipes for the Connoisseur by Nan...

The owner and chef of L.A.'s famous and successful La Brea Bakery reveals her magical recipes, adapted for home bakers. Before the baking even begins, Silverton takes the reader through the wonder of bread alchemy, then introduces readers to a wide range of recipes which range from the whimsical... more

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'wichcraft: Craft a sandwich into a meal--and a meal into a sandwich by Tom Colicchio

Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother?s sandwich.With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities... more

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Panini, Bruschetta, Crostini : Sandwiches, Italian Style by Viana La Place

Move over pasta and pizza, here come panini, bruschetta, and crostini! The world of sandwiches, Italian style. These heavenly bread-based creations include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences for any time of the day.

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Short and Sweet: Sophisticated Desserts in 30 Minutes or Less by Melanie Barnard

What's better than homemade Baked Fudge Cake, Country Apple Tart, or Chocolate Thin Mint Triangles? These same desserts -- on your table in 30 minutes or less. The James Beard Award-winning cookbook author Melanie Barnard shows how to make cakes, cookies, tarts, turnovers, and candy in a... more

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Panini by Melanie Barnard

Originally an Italian dish of grilled bread filled with meats and cheeses, panini have evolved in recent years to include everything from fresh produce, sea-fresh fish and shellfish, lean poultry, and savory spreads. But you can make much more than just sandwiches with a panini press. Whether... more

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Lidia's Italy: 140 simple and delicious recipes from the ten places in Italy Lidia lo...

No description available.

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For Cod and Country: More than 250 Simple, Delicious, Sustainable Fish Recipes by Bar...

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea... more

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Cook Like a Rockstar: 125 Simple Recipes, Lessons, and Culinary Secrets by Anne Burre...

For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the... more

For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home. With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away. Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it -- it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way -- as teacher, coach, cooking partner, and friend. Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.

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Encyclopedia of Pasta (California Studies in Food and Culture) by Oretta Zanini De Vi...

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant... more

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1080 Recipes by Simone Ortega

1080 RECIPES is the definitive book on traditional and authentic Spanish home cooking, trusted throughout Spain for over thirty years. Written by Spain's best-loved food authorities, it showcases the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in... more

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Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells

The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence. No one has... more

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Bistro Cooking by Patricia Wells

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food... more

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Cold-Weather Cooking by Sarah Leah Chase & Gretchen Schields (Illustrator)

Whether your winter blows with snow and rain or is just a sunbelt state of mind, a trove of delicious, soul-warming fare awaits in COLD WEATHER COOKING. Guided by a sense that winter is the season for seasonings -- from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the... more

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The Loaves and Fishes Cookbook by Anna Pump & Gen Leroy

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Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home,... more

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The Barefoot Contessa Cookbook by Ina Garten & Martha Stewart

For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store.... more

For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Gart...

Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten's bestselling cookbooks have consistently... more

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Giada's Family Dinners by Giada De Laurentiis

In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America’s favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals -- Italian... more

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Spain: A Culinary Road Trip by Mario Batali & Gwyneth Paltrow

From Mario Batali, superstar chef and author of Molto Italiano and Italian Grill, comes an eating tour throughout Spain with his friend Gwyneth Paltrow. Spain...A Culinary Road Trip is the companion book to the prime-time public television series Spain...On The Road Again. The premise is... more

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Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook by Curt...

Three steps to astonishing meals. Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but... more

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Pies Tarts (Williams-Sonoma Kitchen Library) by John Phillip Carroll

No description available.

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Baking for All Occasions by Flo Braker

Baking expert Flo Braker rises to the occasion with more than 200 celebration-worthy recipes for baked goods. Whether it's an impressive Dark Chocolate Custard Tart to wish someone a happy birthday a blue ribbon-worthy batch of Fresh Mint Brownies for the annual family reunion or an Old World... more

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The Book of Ice Cream and Sorbets by Jacki Passmore

Discover how to make delicious desserts in The Book of Ice Cream and Sorbets. With over 90 recipes lusciously illustrated in full color, plus ideas for adding fruit, nuts and toppings, this exciting book presents an irresistible array of enticing desserts.

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Brittles, Barks, and Bonbons by Charity Ferreira

There are few things more tempting than a dish of fancy candies. But here's a little secret?it's actually quite easy to make these sugary confections at home! Brittles Barks & Bonbons offers a candy recipe for every occasion and is packed with helpful tips on ingredients and equipment. For... more

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The Peanut Butter & Co. Cookbook: Recipes from the World's Nuttiest Sandwich Shop by ...

In 1998, a cozy Greenwich Village café named Peanut Butter & Co. was born—with a menu consisting entirely of peanut butter creations. The restaurant was an instant hit, with features on Good Morning America and Nightline, and profiles in Time, Newsweek, and the New York Times.... more

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Brownie Mix Bliss: More Than 175 Very Chocolate Recipes for Brownies, Bars, Cookies a...

In COOKIE DOUGH DELIGHTS, Camilla V. Saulsbury worked magic with refrigerated cookie dough. With BROWNIE MIX BLISS she turns her attention to the familiar box of brownie mix and the many possibilities contained herein. Incredibly, all 175-plus recipes in BROWNIE MIX BLISS begin with a standard... more

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Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America's Favori...

If you are an apple pie lover, Apple Pie Perfect is your dream-100 recipes for apple pie in all its delicious incarnations, plus ten versatile crust recipes. There are pies with single crusts, pies with double crusts, crumb toppings, and no toppings. There are traditional pies (My Mom and Dad's... more

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Home Baking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey ...

For their new book, authors Jeffery Alford and Naomi Duguid traveled tens of thousands of miles, to six continents, in search of everyday gems like Taipei Coconut Buns, Welsh Cakes, Moroccan Biscotti, and Tibetan Overnight Skillet Breads. All the while they tested, tasted, interpreted, and... more

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Baking With Julia: Based on the Pbs Series Hosted by Julia Child by Dorie Greenspan

Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike.Baking with Julia is not only a book full of glorious recipes but also one... more

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How to Cook Meat by Chris Schlesinger & John Willoughby

Meat is back, and this is the book for everyone who wants to celebrate and savor its uniquely enjoyable and satisfying flavor.How to Cook Meat takes the guesswork out of meat cookery. Specifically written with the home cook in mind, it will erase the confusion that many of us feel when we walk... more

Meat is back, and this is the book for everyone who wants to celebrate and savor its uniquely enjoyable and satisfying flavor.How to Cook Meat takes the guesswork out of meat cookery. Specifically written with the home cook in mind, it will erase the confusion that many of us feel when we walk up to the meat counter or turn on the oven.Not sure whether you should buy rib chops or loin chops? Want to know about a steak that is more tender than a T-bone but costs about one-third as much? Looking for a pork roast with great flavor but no more fat than a boneless, skinless chicken breast? The answers to these and hundreds of other questions about beef, lamb, pork, and veal are right here.In this comprehensive cookbook, there are more than 250 imaginative recipes for everything from steak, prime rib, and lamb chops to more unusual cuts such as veal shanks, fresh ham, and beef short ribs. In fact, whether it's custom-ordered from the uptown butcher or off the shelf at the local supermarket, there's hardly a cut of beef, pork, lamb, or veal that you won't find here. With the companionable guidance of Chris Schlesinger and John (Doc) Willoughby, you'll learn how to disregard the phony hierarchy of meat values so you can coax tender, satisfying meals out of cheaper cuts of meat as well as baby along the expensive ones. You'll also find out how to talk to butchers so you really get what you want, and how to match each cut of meat to the proper cooking method. The authors shatter common misconceptions about meat cookery -- you'll learn, for example, that the shape of a roast, not its weight, determines how long it should be cooked.Plus you'll find basic techniques for getting more flavor out of today's leaner meats, as well as ten-step guides to stewing, braising, grilling, and roasting.Even those of us who are eating less meat these days want to be sure that it is truly delicious every time; with this book that wish will definitely come true. With fantastic recipes spanning the world's flavors, with the technical facts about each cut of meat right on the same page with the recipe, this is the handbook for cooking today's meat.

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The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning a...

America is proudly falling in love again--with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto--about twenty pounds more than we did a decade ago, according to the New York... more

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Baking With Jim Dodge by Jim Dodge & Elaine Ratner

No description available.

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Great Pies & Tarts: Over 150 Recipes to Bake, Share, and Enjoy by Carole Walter

Carole Walter makes it easy for even beginners to create delicious pies and tarts. Simple, step-by-step instructions show how to make both American-style pie pastry and French-style tart pastry. Also included are the four basic recipes on which all other pies and tarts are based. Finall,... more

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Peaches and Other Juicy Fruits: From Sweet to Savory, 150 Recipes for Peaches, Plums,...

Peaches. Plums. Nectarines. Apricots. They're summer's sweethearts. Eating them fresh off the tree, still warm from the sun, is one of the high points of the year.Now, award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors... more

Peaches. Plums. Nectarines. Apricots. They're summer's sweethearts. Eating them fresh off the tree, still warm from the sun, is one of the high points of the year.Now, award-winning cookbook author Olwen Woodier offers stone fruit lovers 150 enticing ways to savor these sweet and tangy flavors of summer.You'll find wonderful recipes for baking these fruits in crisps, cobblers, pies, and tarts. And peaches, plums, nectarines, and apricots pair up beautifully with ice cream and sherbet, or can be whipped up into frosty shakes and smoothies. But there are many other ways to bring the taste of summer to your table.For example, the flavors burst when the fruits are grilled, saut�ed, or roasted. Plums are perfect with pork tenderloin. Nectarines are a natural with roasted chicken. Apricots are a perfect complement to turkey breast. There are also recipes for grilled salmon with nectarine and avocado and halibut with peaches.When you have a taste for something with an extra zing, Woodier suggests the tarter varieties of plums--damsons, greengages, beach plums, and some varieties of Italian plums. Because the flavor of these plums is more assertive, they can withstand stronger seasonings such as cloves and cardamom, cinnamon and ginger. Or for a real culinary treat, poach these plums in a fruity red wine.Summer fruits work beautifully in sauces and salsas. A nectarine chili sauce or a plum garlic sauce makes a terrific dip or a tasty sauce to brush on grilled meat. And when you're looking for something more exciting to dip tortilla chips into, try peach-plum salsa.Enhancing this luscious cookbook are fascinating sidebars. Woodier tells stories from the history and folklore of stone fruits: for example, did you know that apricots were first cultivated 3000 years ago near the Great Wall of China? You'll find information about rare varieties such as donut peaches, the smallest and sweetest peaches of all, as well as new specialty hybrid fruits such as apriums, an apricot-plum hybrid with the downy yellow skin and yellow-orange flesh of an apricot and the tangy flavor of a plum.Packed with food-lore, nutritional information, and 150 imaginative, innovative, and succulent recipes, Peaches and Other Juicy Fruits is a cookbook you won't let out of your hands all year long.

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COUNTRY BAKING by Ken Haedrich

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Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich

Pie is the most comprehensive and accessible book ever written on the subject of American pie. An instructive, anecdotal introductory chapter walks home bakers through pastry making. Answers to questions home bakers want to know. The only resource a home baker needs.

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The Pie and Pastry Bible by Rose Levy Beranbaum

The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker. More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries Easy-to-follow... more

The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker. More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep How to make a tender and flaky pie crust in under three minutes How to make the best brownie ever into a crustless tart with puddles of ganache Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more Detailed information on ingredients and equipment, previously available only to professionals The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart Pointers for Success follow the recipes, guaranteeing perfect results every time

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The Cake Bible by Rose Levy Beranbaum & Maria D. Guarnaschelli (Editor) & Vin...

"If you ever bake a cake, this book will become your partner in the kitchen." -- from the foreword by Maida Heatter This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers,... more

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Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schr...

An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh winter's day. In RUSTIC FRUIT DESSERTS,... more

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Gingerbread by Jennifer Lindner McGlinn

Who says gingerbread is just for the holidays? This unique cookbook shows how gingerbread can be enjoyed for breakfast or dessert year-round. Reflecting the wisdom and creativity of a professional pastry chef and dedicated home cook, Gingerbread collects 60 traditional and modern recipes. Start... more

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Great Gingerbread by Sara Perry

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Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce

Baking with whole-grain flours used to be

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Sweety Pies: An Uncommon Collection of Womanish Observations, with Pie by Patty Pinne...

“Women sharpen women. I’m convinced that you can learn a lot about a woman based on what she feeds herself and the people she loves; a woman’s recipes--especially her prized recipes--are a revelation of who the woman is: what she thinks, how she behaves, what she values, and... more

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In The Sweet Kitchen: The Definitive Baker's Companion by Regan Daley

This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year in 2000, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets). What makes a book that special and... more

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Baking by Flavor by Lisa Yockelson

A complete guide to flavor-building ideas that bring out the best in baking Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make... more

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The Secrets of Baking: Simple Techniques for Sophisticated Desserts by Unknown Author

The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a... more

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Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life ...

Spago’s pastry chef to the stars and author of the James Beard Award-winning Secrets of Baking shares the recipes that propelled her to the top of her profession. Night after night at Spago in Beverly Hills, Sherry Yard dazzles the powerful, rich, and famous with incredible desserts. Her... more

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Baking: From My Home to Yours by Dorie Greenspan

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Herm�, 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... more

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The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategie...

"This no-time-for-frills cookbook offers low effort/high yield desserts."?USA TodayWant to start baking (again) but can't find the time? The Weekend Baker makes it easy with its unique organization. Recipes are grouped by how long they take, from the simple to the elaborate. Need a dessert in... more

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Mom's Best Desserts: 100 Classic Treats That Taste As Good Now As They Did Then by An...

We may love the dazzling caramel cages, gold leaf, and apricot coulis of restaurant desserts, but when we're in our own kitchens, a blueberry pie is more likely to fill the bill. For birthdays, a tall devil's food cake is still just the right thing. And during those precious weeks when fresh... more

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Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, ...

Always Save Room for DessertEspecially if it's one of David Lebovitz's signature showstoppers. In his first cookbook, Room for Dessert, he offers more than 110 recipes for sweet everythings. You'll find sensational cakes, custards, soufflés, tarts, pies, cobblers, sorbets, ice creams,... more

Always Save Room for DessertEspecially if it's one of David Lebovitz's signature showstoppers. In his first cookbook, Room for Dessert, he offers more than 110 recipes for sweet everythings. You'll find sensational cakes, custards, soufflés, tarts, pies, cobblers, sorbets, ice creams, cookies, and candies, each designed to tempt the diner.In the introduction David writes of one of his earliest dessert memories--a bowl of freshly picked blackberries, perfectly ripe, topped with a dollop of sour cream and a sprinkle of sugar. "When you search out the best ingredients, do as little to them as possible, and serve them in a straightforward way, the presentation follows naturally," he writes. "A glossy custard looks best with a, swirl of whipped cream; a cool tapioca pudding looks enticing when it's accompanied by its natural complements--tropical fruits and shaved coconut."With such an aesthetic, David eventually made his way to Berkeley's legendary Chez Panisse, establishing himself as a pastry cook under the tutelage of Alice Waters and founding pastry chef Lindsay Shere. He shares, the Chez Panisse commitment to fresh, seasonal exceptional ingredients, presented simply and unpretensiously, at their peak flavor. As Alice Waters writes in the books foreward: "David is one of those rare pastry chefs who knows that in desserts, as in all art, the cliché is true: sometimes less is more." After leaving Chez Panisse, Lebovitz served as pastry chef at Bruce Cost's critically acclaimed Monsoon, experimenting with a wide variety of Asian ingredients and flavors to create more remarkable desserts. Home cooks as well as professionals have been clamoring for the Fresh Ginger Cake recipe, which, finally, is published here. It so often appears at Bay Area restaurants that it's frequently listed on menus as "Dave's Ginger Cake." Make it once and you'll immediately want to add it to your list of tried and true standbys. David offers comforting yet sophisticated versions of everyone's favorites, including Gingersnaps, Chocolate Chocolate Chip Cookies, and Coconut Macaroons, surefire hits for people of all ages. For grown-ups, there are homemade liqueurs and cordials. Add to this delectable ice creams and frozen treats, as well as jams, preserves, and candied fruits, and you get an idea of the incredible scope of David Lebovitz's talents.Beautifully illustrated with seventy-five full-color photographs by San Francisco's Michael Lamotte, Room for Dessert is as stunning to look at as it is to cook from. With this remarkable debut, David Lebovitz offers his expert hand to guide a new audience of readers and home dessert makers.

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Ripe for Dessert : 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside by...

David Lebovitz loves fruit. From the richness of a summer blackberry to the mellow sweetness of a juicy mango, fruit inspires and delights this celebrated pastry chef. In Ripe for Dessert, David shares his passion for fruit and his treasure trove of inspired, innovative, and luscious dessert... more

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The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perp...

Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city and after a nearly two-decade career as a pastry chef and cookbook author, he finally moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he... more

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Bakewise: The Hows and Whys of Successful Baking with Over 250 Magnificent Recipes by...

The James Beard Award-winning, bestselling author of "CookWise" presents an accessible compendium of more than 250 great-tasting recipes combined with cooking know-how and the simply explained science behind successful baking.

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A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson

More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took. "I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was... more

More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took. "I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and yellow squash pudding more appealing than mashed parsnips." After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes. Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine?people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders. Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts?from Ponce de Le?n's reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods. Recipes? There are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote?to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker. Add them all up and what have you got? One lip-smackin' southern feast!

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Ready for Dessert: My Best Recipes by David Lebovitz

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as G�teau Victoire,... more

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The Perfect Scoop Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Le...

No description available.

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The New best of BetterBaking.com: 175 Classic Recipes from the Beloved Baker's Websit...

An expanded edition of the well-loved and sought-after baking bible, with 35 new recipes, all-new photos and a fresh look When it was first released in 2002, The Best of BetterBaking.com was an instant bestseller, capturing the hearts of bakers everywhere. With the huge popularity of Marcy's... more

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Cobblers & Crumbles by Maxine Clark

The fruit crumble has earned a dedicated following. Few can resist the deliciously satisfying contrast of textures between the soft, baked filling and the crunchy yet melt-in-the-mouth topping. Equally popular is the crumble's close relative the cobbler. It's only fruit? Think... more

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A Cook's Book of Quick Fixes & Kitchen Tips: How to Turn Adversity Into Opportunity b...

However experienced a cook you are, there are still some times when things go wrong. Maybe your ingredients weren't the greatest, or you left that pot on the stove too long, or your finished dish just seems kind of blah. For situations like these (and many more), famed cooking instructor Anne... more

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Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions by...

Let your New Year?s resolution be ?Eat more chocolate.? With Jacques Torres? A Year in Chocolate as your guide, you won?t have any difficulty sticking with it from January right on through December.�From the elegant Poached Pears with Chocolate Fondue to serve on New Year?s Day and a festive... more

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The All-American Dessert Book by Nancy Baggett

When Nancy Baggett set out to find the best homemade desserts in America, she knew just where to look. She turned to small-town cooks who are locally famous for their specialties, innkeepers and bakers whose treats lure guests back year after year, and church and bake-sale ladies whose creations... more

When Nancy Baggett set out to find the best homemade desserts in America, she knew just where to look. She turned to small-town cooks who are locally famous for their specialties, innkeepers and bakers whose treats lure guests back year after year, and church and bake-sale ladies whose creations are always snapped up at events. Many of Nancy's finds have never been published, or even written down, before. Some of the local treasures include* an irresistibly easy blueberry buckle from a Vermont bed-and-breakfast* a tender peach cobbler from a home cook in the Ozarks who learned it from her mother* a lusciously thick chocolate-banana malted from a celebrated soda fountain in St. Louis* a supremely moist chiffon cake with a zingy orange glaze from Nancy's grandmother's "receipt" box* big, soft, glazed gingerbread cookies that were a huge favorite at a former diner in Washington, D.C.* creamy chocolate-dipped caramels, the proprietary secret of the guild members of a New Mexico Episcopal church"Although I've been baking and writing about sweets for more than three decades, time and time again I found myself thinking, 'What a great idea! I'd never have thought of that," Nancy writes in the introduction. Nancy has tested and retested each recipe in her own kitchen, so that you're assured of a flaky, easy-to-roll pie crust, a brownie with a perfect fudgy center and a deep chocolate aroma, and a silky-smooth cheesecake every time -- even if you've never baked before. Since the most memorable desserts are often the ones you make with your children, this book features plenty of projects for the whole family: rock crystal swizzle sticks, caramel apples, graham cracker "gingerbread" houses, and gifts such as brownie bars in a jar and quick heavenly hash fudge. The All-American Dessert Book tells the intriguing story of America's fascination with sweets, complete with regional legends, behind-the-scenes recipe stories, fascinating snippets of baking history, and words of kitchen wisdom from cooks of the past.

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The All-American Cookie Book by Nancy Baggett

For this trailblazing collection of America"s favorite cookies, Nancy Baggett crisscrossed the nation, visiting small-town bakeries, chic urban cookie boutiques, rural inns, bed-and-breakfasts, farmers" markets, and the homes of locally renowned cooks. She combed through community cookbooks and... more

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Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scha...

The first cookbook from America's premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert... more

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Chocolate Obsession : Confections and Treats to Create and Savor by Michael Recchiuti...

Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession... more

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Chocolate and the Art of Low-Fat Desserts by Alice Medrich

No description available.

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A Year in Chocolate : Four Seasons of Unforgettable Desserts by Alice Medrich

Over the past 20 years, Alice Medrich's name has become synonymous with dessert. In A YEAR IN CHOCOLATE, Medrich shares her baking secrets for creating delectable chocolate desserts with all the best each season has to offer. Readers will learn how to prepare scrumptious holiday desserts from... more

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Bittersweet : Recipes and Tales from a Life in Chocolate by Alice Medrich

The time when home bakers had only one choice of baking chocolate is long passed. Today, we have an entire new generation of chocolates to choose from: chocolates with less sugar, more cocoa bean solids, and definitely more flavor. And these new chocolates - called percentage chocolates - beg... more

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Ortega Authentic Family-Style Mexican Cooking by Victor Villasenor

No description available.

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Betty Crocker's Low-fat, Low-cholesterol Cookbook. by Betty Crocker

If you're like most people today, you want to reduce your fat and cholesterol intake, but find it difficult to sacrifice the great foods you love-like hearty beef entrees and rich-tasting desserts. Now, with Betty Crocker's Low -Fat, Low-Cholesterol Cookbook, you don't have... more

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Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Advent...

Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in How to Be in the Kitchen. This comprehensive manual collects more than 300 innovative, contemporary recipes as well as color photographs, plenty of informative illustrations, a substantial technique... more

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EatingWell 500-Calorie Dinners by Unknown Author

Hands-on advice on how to create satisfying meals that won?t leave you hungry, proper portion sizes, and shopping and menu-planning tips. "Calorie counting is back!" read a recent headline in the New York Times. Evidence: more and more companies are producing 100-calorie snack packs, New York... more

Hands-on advice on how to create satisfying meals that won?t leave you hungry, proper portion sizes, and shopping and menu-planning tips. "Calorie counting is back!" read a recent headline in the New York Times. Evidence: more and more companies are producing 100-calorie snack packs, New York now requires calorie counts from all restaurants with 15 or more outlets, and Congress is considering two acts that would standardize calorie labeling nationwide. Now, EatingWell, publisher of EatingWell Magazine and the 2008 James Beard Award?winning EatingWell Diet cookbook, is making it easier to count calories at home with EatingWell 500-Calorie Dinners: Easy, Delicious Recipes & Menus. The book opens with sound nutritional advice from some of the country?s most esteemed weight-loss experts on how counting calories is the best, most sustainable way to control your weight. It includes hands-on advice on how to create satisfying meals that won?t leave you hungry, proper portion sizes, and shopping and menu-planning tips. The menus and meals are designed to work with most diet plans and are analyzed for nutritional values, cost, and how they match up with some of the country?s most popular diets, including Weight Watchers, South Beach, and others. ?For most people, dinner is the hardest meal to plan for,? says EatingWell nutrition editor Nicci Micco. ?If you can plan for a 500-calorie dinner and keep what you eat the rest of the day to 1,000 to 1,500 calories, most people will be able to maintain a healthy weight or even lose weight.? EatingWell 500-Calorie Dinners offers main courses, sides, soups, appetizers, and desserts; menus give careful pairings, portion sizes, and shopping tips so you won?t go overboard. ?The secret to being satisfied is having food that tastes delicious and fills you up,? says food editor Jessie Price. ?The meals in this cookbook were planned to do that.? With recipes like Grilled Salmon & Summer Squash with Romesco Sauce served with new potatoes, Hawaiian Ginger-Chicken Stew with brown rice, and Greek Orzo-Stuffed Peppers with roasted broccoli, it?s easy to eat well and stay within 500 calories. More than 150 delicious recipes, most that take less than 45 minutes, prep to table 30 ?instant? recipes that take 25 minutes or less Full nutritional analysis, with advice on what works best with which diet (Weight Watchers, South Beach, etc.) Estimated costs for all entrees Worksheets to help you calculate your weight-loss goals Weight-loss tips from leading experts, including Brian Wansink, Jean Harvey-Berino, Richard Mattes, and others 256 color illustrations

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Grain Mains: 101 Sexy, Satisfying Recipes That Move Whole Grains to the Center of the...

A long-overdue cookbook that takes whole grains from ?good for you? side dish to sophisticated and satisfying main course We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on the culinary... more

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Latin American Cooking Across the U.S.A. (Knopf Cooks American) by Himilce Novas &...

In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina,... more

In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.

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Art of South American Cooking by Felipe Rojas-Lombar

As diverse as its history and as varied as the countries that make up the continent, South American cooking combines the agricultural greatness of the pre-Columbian native peoples--responsible for cultivating the potato, tomato, chile pepper, and corn--with the culinary traditions of later... more

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Kitchen Life : Real Food for Real Families--Even Yours! by Art Smith

The indispensable new cookbook for today's busy families from the New York Times bestselling author of Back to the Table. From James Beard Award–winning chef Art Smith comes a book that gives readers more than 150 simple and delicious ways to feed -- and enrich -- their families. in Back... more

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The Beekman 1802 Heirloom Cookbook: Heirloom fruits and vegetables, and more than 100...

Welcome to Beekman 1802, in Sharon Springs, NY--the historic home of The Fabulous Beekman Boys, Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show on Planet Green TV, and they have built a worldwide reputation for their goat's milk soaps and superb, artisanal Blaak... more

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The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the F...

Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became "accidental goat farmers." But what began as a way to... more

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The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the...

When Josh Kilmer-Purcell and Brent Ridge abandoned the big city for a goat farm, what started as a personal inquiry into natural living and reconnecting with the earth exploded into a wildly successful enterprise, Beekman 1802, named after their historic home. World-renowned for its handcrafted... more

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The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook by King Arth...

From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way. Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes &... more

From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way. Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources , index.

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The Bride Groom First and Forever Cookbook by Mary Corpening Barber & Sara Corpe...

Here is the perfect gift for the happy couple—the first and only cookbook they will ever need. Best-selling authors Sara Corpening Whiteford and Mary Corpening Barber start the bride and groom off right with essential information on the equipment they’ll need to begin cooking in their... more

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Martha Stewart's Homekeeping Handbook: The Essential Guide to Caring for Everything i...

Whether your home is small or large, an apartment in the city or a country cottage, it is a space that should be at once beautiful and livable. The key to that is managing the upkeep without feeling flustered. Until now, there has never been a comprehensive resource that not only tells how to... more

Whether your home is small or large, an apartment in the city or a country cottage, it is a space that should be at once beautiful and livable. The key to that is managing the upkeep without feeling flustered. Until now, there has never been a comprehensive resource that not only tells how to care for your home and everything in it, but that also simplifies the process by explaining just when. With secrets from Martha Stewart for accomplishing the most challenging homekeeping tasks with ease, this detailed and comprehensive book is the only one you will need to help you keep your home looking its best, floor to ceiling, room by room. In Martha Stewart’s Homekeeping Handbook, Martha shares her unparalleled expertise in home maintenance and care. Readable and practical–and graced with charts, sidebars, illustrated techniques, and personal anecdotes from Martha’s decades of experience caring for her homes–this is far more than just a compendium of ways to keep your house clean. It covers everything from properly executing a living room floor plan to setting a formal table; from choosing HEPA filters to sealing soapstone countertops; from organizing your home office to polishing your silver and caring for family heirlooms. Martha Stewart’s Homekeeping Handbook is organized for clarity and maximum practicality:Room by Room covers the upkeep of the appliances, tools, furnishings, and surfaces found in each room, from the entryway to the kitchen, from the attic to the laundry room.Throughout the House instructs the reader on the proper ways to routinely clean and periodically maintain everything in the home, including dusting, sweeping, vacuuming, polishing, scrubbing, waxing and much more.Comfort and Safety focuses on techniques to ensure your home is running properly and safely, such as recognizing when to clean vents, fixing a leaky faucet, and eradicating pests.A-to-Z Materials Guide provides an invaluable resource that explains the unusual materials that many favorite objects are made of–from abalone to zinc–and how to care for them so they last.Encyclopedic yet friendly, Martha Stewart’s Homekeeping Handbook is a seminal work–a must-have for everyone who wants a well-cared-for home that will endure for generations.

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Martha Stewart's American Food by Martha Stewart

No description available.

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Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stew...

No description available.

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Fiesta at Rick's: Fabulous Food, Luscious Libations, Great Times with Friends by Rick...

Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo?s Top Chef Masters. Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd, famed chef Rick Bayless shows you the way. Rick... more

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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by R...

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving... more

Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking. This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

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Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate...

At last, a cookbook that brings Mexican food within easy reach, companion to the all-new PBS series.In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street... more

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Mexico One Plate At A Time by Rick Bayless

Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great... more

Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead. To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens. Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes -- Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan. And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics -- Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa."Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard.24 color photographs of finished dishes Photographs of Mexican location shots throughout

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From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy

Diana Kennedy has been called the “ultimate authority, the high priestess” of Mexican cooking, and with good reason. For more than forty years she has traveled through her beloved adoptive country, researching and recording its truly extraordinary cuisine. Now Diana turns her... more

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Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dis...

Enjoy empanadas filled with creamed corn, a crispy-edged, juicy skirt steak doused in tangy chimichurri, or the divine layers of moist angel food cake, strawberries, and whipped cream of the Strawberry Delicia, all of which Daisy Martinez brings to life in this vibrant collection of... more

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Daisy's Holiday Cooking: Delicious Latin Recipes for Effortless Entertaining by Daisy...

Learn to Celebrate with the Queen of Latin CookingCelebrating with friends and family is one of the greatest joys, but entertaining can be downright terrifying. With this new recipe collection, Daisy Martinez gives you everything you need to make your life easy and your celebrations... more

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Jam It, Pickle It, Cure It: And 40 Other Kitchen Arts to Master by Karen Solomon

Food and crafting enthusiasts look forward to the weekends to create, experiment, and stock the pantry with handcrafted edibles and gifts. For creative urban dwellers, the kitchen is a workshop space, and JAM IT, PICKLE IT, CURE IT is its how-to guide. This savvy collection of 75 recipes for... more

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Primal Cuts: Cooking with America's Best Butchers by Marissa Guggiana

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of... more

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Apples for Jam: A Colorful Cookbook by Tessa Kiros

Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by color and presented alongside vibrant photographs, sound cooking advice, and... more

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Gale Gand's Short and Sweet : Quick Desserts with Eight Ingredients or Less by Gale G...

From Gale Gand, award-winning executive pastry chef and host of Food Network's Sweet Dreams, more than 75 tempting desserts that are long on flavor . . . even when you're short on time.

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Bobby Flay's Boy Gets Grill : 125 Reasons to Light Your Fire! by Bobby Flay & Jul...

Sequel to the bestselling Boy Meets Grill, Boy Gets Grill marks Bobby Flay's return to the fire with his first grilling book in five years.The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young... more

Sequel to the bestselling Boy Meets Grill, Boy Gets Grill marks Bobby Flay's return to the fire with his first grilling book in five years.The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word grill was firmly hooked to his name. And then, the Food Network called.Like his highly rated prime-time grilling show, Boy Gets Grill is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.The question isn't "Can I grill this?" but "Is there a reason not to grill this?" Usually the answer is "Go ahead and try it!" Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the "Big Parties" section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.

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Bobby Flay's Burgers, Fries, and Shakes by Bobby Flay

After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is ? a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru?s affinity for bold... more

After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is ? a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru?s affinity for bold flavors and signature twists on American favorites, it?s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.Though he doesn?t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty?no ?meatloaf? burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you?ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby?s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options. After you?ve mastered the burger, discover Bobby?s secrets to cooking up the best French fries?whether they?re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains?as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint?Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).With the opening of Bobby?s Burger Palace in Lake Grove, New York, on Long Island?and with more locations to come?Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay?s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.

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New Classic Family Dinners by Mark Peel

A sumptuous collection of the best "Family Dinner Night" recipes from Mark Peel's award-winning Los Angeles restaurant, Campanile For more than ten years, acclaimed chef Mark Peel has used Campanile's Monday night dinner menus to present his own special takes on popular comfort food dishes... more

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Tartine by Elisabeth Prueitt & Chad Robertson

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a... more

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Cooking by Hand by Paul Bertolli

One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and... more

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Essentials of Baking: Recipes and Techniques for Successful Home Baking (Williams-Son...

Every generation has its standard bearers—and for today’s cooks, it’s Williams-Sonoma. Second in the "Essentials" series, this is the ultimate "everything you need to know" baking resource from America’s favorite expert on all things culinary. From the simplest muffins to... more

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Pizza: Any Way You Slice It! by Michele Scicolone & Charles Scicolone

Can't resist the warm, enticing aroma of a perfect homemade pizza with a crisp crust topped with creamy mozzarella and juicy tomatoes? Now you can become an expert pizza maker using Charles and Michele Scicolone's Pizza--Any Way You Slice It. Their simple techniques and 100 innovative... more

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Pizza by James McNair

A golden crust crowned with garden-ripe tomatoes and basil, redolent of garlic, and flavored with fruity extra-virgin olive oil was created in Naples. This oldest documented pizza recipe, shown on the cover, remains as up to date as any of the innovative toppings that reflect the current gourmet... more

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Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More by Elizabeth Kar...

Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. Pizza on the Grill contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will... more

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Pizza (Williams-Sonoma Kitchen Library) by Lorenza De' Medici Stucchi & Chuck Wil...

No description available.

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Weight Watchers Quick Start Plus Program Cookbook by Jean Nidetch

500 easy to make, mouth watering recipes. 50 delicious dishes have been specially revised to incorporate newly allowed items like: ice cream, sour cream, cream cheese, pound cake, liquor and liqueurs, nuts, and chocolate. Menu planners. 16 pages of full color photos.

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Home Cooking: A Writer in the Kitchen by Laurie Colwin & Anna Shapiro

Share the unsurpassed pleasures of discovering, cooking, and eating good, simple food with this beloved book. Equal parts cookbook and memoir, Laurie Colwin's Home Cooking combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone... more

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The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Brais...

Jam e Ruth knows her pots and pans. And in this user-friendly cookbook full of useful information and delicious recipes, she demystifies the various shapes, sizes, materials, and uses for stovetop cookware. Perfect for newlyweds, high school and college grads, and for anyone who took shop class... more

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From Julia Child's Kitchen by Julia Child

One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily... more

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Julia and Jacques Cooking at Home by Julia Child & Jacques Pepin

The companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is... more

The companion volume to the public television series Julia and Jacques Cooking at HomeTwo legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make . . . *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings And much, much more . . . Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

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Favorite Recipes for Soups and Stews by Sunset Editors

Recipes for soups and stews.

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Sunset international vegetarian cook book by Sunset Books & Sunset Magazine Book

No description available.

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Vegetarian Cooking by Sunset Editors

Over 185 tempting recipes for vegetarian dishes, plus suggested menus for family dining and entertaining. Questions and answers about a vegetarian diet, along with detailed nutrition information. Each recipe includes per-serving totals of protein, carbohydrate, cholesterol, and calories. Tips... more

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Cooking for Two by Sunset Books

No description available.

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Not Your Mother's Slow Cooker Cookbook by Beth Hensperger

The slow cooker is perfect for today's lifestyle, in which everyone is time and energy-concious, economy-wise, and concerned about nutrition, and demanding of great flavor. This book offers a way of traditional cooking that's new and fresh.

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Spices of Life : Simple and Delicious Recipes for Great Health by Nina Simonds

In this groundbreaking cookbook, Nina Simonds offers us more than 175 luscious recipes, along with practical tips for a sensible lifestyle, that demonstrate that health-giving foods not only provide pleasure but can make a huge difference in our lives.With her emphasis on the tonic properties of... more

In this groundbreaking cookbook, Nina Simonds offers us more than 175 luscious recipes, along with practical tips for a sensible lifestyle, that demonstrate that health-giving foods not only provide pleasure but can make a huge difference in our lives.With her emphasis on the tonic properties of a wide variety of foods, herbs, and spices, this book also brings us up to date on the latest scientific research. In every recipe–gathered from cultures around the world in which good eating is a way of life–Simonds gives us dishes that are both irresistible and have a positive effect on one’s well-being. For example:-Cardamom, a key digestive, subtly seasons her Steamed Asparagus with Cardamom Butter.-Cinnamon, which strengthens the heart and alleviates nervous tension, adds spice to her Fragrant Cinnamon Pork with Sweet Potatoes.-Basil has long been used as a healing salve and in teas. So who wouldn’t feel rejuvenated by a delicious bowlful of Sun-Dried Tomato Soup with Fresh Basil?-Peanuts, which fortify the immune system and lower cholesterol, provide a tasty, crunchy accent in Sichuan Kung Pao Chicken.-Mint, which has many healing properties, from taming muscle spasms to dissolving gallstones, can be relished in Minty Snap Peas accompanying Pan-Roasted Salmon or in a Pineapple Salsa served with Jerk Pork Cutlets.-And peaches give us vitamin C, beta carotene, and fiber. So enjoy them in a wonderful Gingery Peach-a-Berry Cobbler.To help us understand what part these health-restoring foods can play in our lives, Simonds peppers Spices of Life with lively interviews with a variety of experts, including Dr. Jim Duke, who offers anti-aging advice from his Herbal Farmacy; Dr. Andrew Weil, who discusses his latest nutritional findings; and Dr. U. K. Krishna, who explains basic Ayurvedic practices for healthy living. And more.With its delicious, easy-to-prepare recipes and concise health information, this delightful book opens up a whole new world of tastes for us to enjoy every day and to share with family and friends.

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All Cakes Considered by Melissa Gray

Perhaps the first humorous and unintimidating baking cookbook, Melissa Gray's "All Cakes Considered" chronicles the author's triumphs through over a year of weekly baking projects. What began as a simple gesture by bringing a cake to work on a dreary Monday morning quickly became a celebrated... more

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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro,...

No description available.

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Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden

In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history,... more

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The Art Lovers' Cookbook by Suzy; Rita Goldberg; Karin Schnell (editors) Casey

No description available.

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The Art of the Bar: Cocktails Inspired by the Classics by Jeff Hollinger & Rob Sc...

From Tokyo to New York, a cocktail renaissance is happening as "bar chefs" create delicious elixirs worthy of their kitchen counterparts. An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco (a city that spends more money per capita on alcohol than... more

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Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz

Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods--rugulach, matzoh brei, challah,... more

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Back to the Family: Food Tastes Better Shared with the Ones You Love by Art Smith

Back to the Family is a companion to Art Smith's New York Times bestseller and James Beard award-winning cookbook, Back to the Table. Smith is the personal chef to Oprah Winfrey and a contributing editor to O Magazine. This book encourages readers to better understand the importance of... more

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The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt Le...

No description available.

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Baked Explorations: Classic American Desserts Reinvented by Matt Lewis & Renato P...

Matt Lewis and Renato Poliafito?s 2008 Baked was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a... more

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Ball Blue Book of Preserving by Alltrista Consumer Products

The definitive guide to preserving, the Ball Blue Book was first published in 1909 and is now celebrating its 100th annivesary. Updated with the most current home canning information this book has recipes, tips and ideas for preserving fruits, vegetables, sauces, james, jellies, and much more.... more

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Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again by Ina Ga...

In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.For Ina, it?s friends and family?gathered around the dinner table or cooking with her in the kitchen?that really make her house feel like home.... more

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Barefoot Contessa Family Style by Ina Garten

EASY IDEAS AND RECIPES THAT MAKE EVERYONE FEEL LIKE FAMILY... Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for... more

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Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

Millions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network... more

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Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun by ...

After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first collection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it,... more

After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first collection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it, Ina shared her ideas for familiar food but with outstanding flavor and -- most important of all -- recipes that really work.Now, with Barefoot Contessa Parties! Ina shares secrets she has gleaned from her years not only as a caterer but as a dedicated party giver. The keyword here is fun. Ina's parties are easy to prepare and fun for everyone, including the host. Forget those boring Saturday-night dinners that just won't end. With Ina's advice, you're certain to have all your friends saying, "Wasn't that fun!"Ina has packed Barefoot Contessa Parties! with plans for pulling off parties like a pro, stories about her own parties, and tips on assembling food (rather than cooking everything) and organizing like a caterer. In the spring you can invite your friends to a party where they all make their own pizzas. Come summer, it's into the garden for a lunch with grilled lamb and pita sandwiches that guests assemble themselves. In the autumn, when it's not Thanksgiving, Ina roasts a fresh turkey, which her friends enjoy with popovers and a creamy spinach gratin. And on a snowy winter's day, everyone is invited for a lunch buffet with seafood chowder and butternut squash and apple soup.Ever since Ina published her first book, people write, e-mail, and stop her on the street to say how much they love the food. She's reached new heights here with recipes like sour cream coffee cake--the ultimate breakfast treat. Salads? The red lettuce, balsamic onions, and blue cheese; Chinese chicken salad; and panzanella may be the best you've ever tasted. Filet of beef is easy to make for a fancy dinner with oh-so-good gorgonzola sauce, or sliced into sandwiches and served with lobster rolls for a Superbowl party. And fans of The Barefoot Contessa Cookbook will be delighted to find the recipe for the Lemon Cake they drooled over but only saw pictured, right here in this book.With so many great ideas and recipes in these pages for you to use, your friends will start to wonder why your parties are always so much fun.

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Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress them Up for...

Virginia Willis’s legion of fans love her knack for giving classic French dishes a down-home Southern feel and reimagining homey Southern favorites en Française. In Basic to Brilliant, Y’all Virginia builds on her signature style, offering 150 soul-satisfying recipes and... more

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Bean By Bean: A Cookbook: More than 200 Recipes for Fresh Beans, Dried Beans, Cool Be...

No description available.

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Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford &...

A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and... more

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Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-...

Author Domenica Marchetti had wonderful memories of her childhood, when her Italian-born mother often cooked up homemade ravioli, lasagne, roasts, invited everyone over, and always made them feel at home with her warm and open personality. Domenica recreated those days for her own family and... more

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Biscuits, Spoonbread, and Sweet Potato Pie: KCA Pbk by Bill Neal

300 recipes that celebrate the glories of Southern baking are interweaved with bits of history and a countryman's knowledge of cooking secrets of the rural South--past and present. 60 photographs.

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Bistro: The Best of Casual French Cooking (The Casual Cuisines of the World) by Geral...

No description available.

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Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pa...

Celebrities such as Courteney Cox and Laura Dern love Blackbird Bakery for its famously scrumptious gluten-free desserts. Now these same sweets can be yours too, thanks to this beautiful cookbook that collects 75 delicious recipes for classic desserts and gorgeous French pastries, all made... more

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Bluegrass Winners by Garden Club of Lexington (Editor)

There is a close relationship between horse farms and entertaining that has made the hospitality of Kentucky famous throughout the world. This collection is a compilation of many family traditions and grand dining events.

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The Bon Appetit Cookbook: Fast Easy Fresh by Barbara Fairchild

No description available.

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Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking by...

Before she attended the prestigious French cooking school �cole de Cuisine La Varenne, Virginia Willis had been shelling butterbeans alongside her mother and grandmother in her Georgia family kitchen ever since she could stand on a stool. These divergent influences inform her passionate homage... more

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California Heritage Cookbook by Junior League Pasadena

No description available.

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Cantina: The Best of Casual Mexican Cooking (Casual Cuisines of the World) by Susan F...

No description available.

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Charleston Receipts by Mary Vereen Huguenin (Editor) & Anne Montague Stoney (Edit...

Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given... more

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Cheese Primer by Steven Jenkins

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's... more

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Chef's Secrets: Insider Techniques From America's Culinary Masters by Francine Marouk...

Learn the kitchen secrets of the country's top food professionals in Chef's Secrets, a collection of wisdom from more than 80 leading chefs and food authorities. Each chef will be introduced with basic profile information, a brief interview wherein the chefs reveal interesting tidbits... more

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Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich by Alice Medri...

This is at once a witty and delightful and masterful collection of recipes that combines upgrades on all the classics, riffs and variations on the basic recipes, and surprises for even the savviest home bakers. Alice Medrich is a master manipulator of ingredients. She makes it possible for any... more

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The Book of Jewish Food : An Odyssey from Samarkand to New York by Claudia Roden

A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented,... more

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Jewish Cooking in America : Expanded Edition (Knopf Cooks American) by Joan Nathan

Here is a rich tapestry of more than three centuries of Jewish cooking in America. In this book Joan Nathan gathers together more than 300 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who came and settled all over America, bringing with them a wide variety of... more

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Vegetarian Cooking for Everyone, Revised by Deborah Madison

No description available.

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Williams-Sonoma Rustic Italian Cooking: Simple, authentic recipes for everyday cookin...

This engaging, accessible everyday Italian cookbook features 100 simple recipes highlighting fresh, seasonal ingredients. The recipes are divided into six chapters, which are organized by course. Author Domenica Marchetti?s lively voice shines through in the evocative text, which grounds us in... more

This engaging, accessible everyday Italian cookbook features 100 simple recipes highlighting fresh, seasonal ingredients. The recipes are divided into six chapters, which are organized by course. Author Domenica Marchetti?s lively voice shines through in the evocative text, which grounds us in place and season. The food is rustic?loose and not perfectly composed?and the recipes use familiar ingredients but are also modern, offering a subtle element of surprise through interesting flavor pairings and the use of a wide range of produce and Italian pantry stapes. There is a festive vibe to the recipes and text?this is food to share in a casual setting with family and friends. Wine pairings are offered for every recipe, adding to the convivial feeling of the book. Sample recipes: Antipasti Pickled Cauliflower with Chile Bread Crumbs Burrata with Roasted Peppers and Coppa Crostini with Spicy Broccoli Rabe and Pecorino Meatballs In Swiss Chard?Tomato Sauce Cambozola-Stuffed Dates Wrapped In Prosciutto Zuppe e Insalate Carrot and Winter Squash Soup with Pancetta Wild Rice Soup with Porcini and Escarole Tuscan Bread Salad with Caper Dressing Citrusy Shrimp and Calamari Salad Arugula with Figs, Honey, and Sovrano Cheese Pasta, Risotto, e Pizza Bucatini with Caramelized Onions Cavatelli with Zucchini Blossoms Fettuccine with Pistachio Pesto Baked Penne with Eggplant and Smoked Scamorza Prosecco Risotto with Radicchio Roman-Style Pizza with Spinach and Olives Individual Grilled Pizzas Pesce e Carne Clams with White Wine, Tomatoes, and Sausage Roasted Branzino with Herbed Farro Tuna-Stuffed Grilled Sardines Butterflied Chicken Roasted with Lemons Pork Rib Ragu with Polenta Tuscan-Style Steak with Crispy Potatoes Contorni Roasted Delicata Squash with Sage Asparagus and Asiago Gratin Balsamic-Braised Cippolini Onions Spicy Saut�ed Chickpeas with Kale Roasted Potato and Mushroom Strata Dolci Melon Granita with Basil Pistachio Gelato with Shaved Chocolate Vanilla Bean Panna Cotta with Roasted Rhubarb Shortbread Wedges with Rosemary Plum-Almond Cake Grilled Nectarines with Pecorino

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Good Morning Baking!: Delicious Recipes to Start the Day by Mani Niall

Breakfast becomes a special occasion with pastries fresh from the oven. Usher in the new day with old-fashioned favorites. Whether you?re looking for a special scone to round out an elegant brunch, a savory pastry to act as main dish, or a muffin for early morning energy, Good Morning Pastries... more

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Flour, Too by Joanne Chang

No description available.

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Jeni's Splendid Ice Cream Desserts by Jeni Britton Bauer

No description available.

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The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan by Ell...

Cast iron skillets are booming in popularity: they're versatile, relatively inexpensive, and they don't have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandma's kitchen, these 150 recipes are fresh and updated, from cornbread with Parmesan... more

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Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh... more

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The New Vegan by Lorna Sass

Believe it or not, these tempting recipes are 100% vegan- prepared without meat, fish, eggs, cheese or milk. With the mouthwatering ideas in The New Vegan Cookbook, award-winning author Lorna Sass, creator of The New Soy Cookbook, once again displays her talent for combining goof health with... more

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The Kitchn Cookbook: Recipes and Kitchens from Apartment Therapy by Sara Kate Gilling...

"Winner of the James Beard Award for General Cooking From Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens,... more

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How We Became One by Unknown Author

No description available.

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The Art of the Tart : Savory and Sweet by Tamasin Day-Lewis

Tarts are the perfect self-contained treat, a delectable indulgence. In this special collection, Tamasin Day-Lewis provides classic recipes and new twists for an assortment of savory and sweet tarts. She explores the rituals of their preparation, from rolling to primping and patching to... more

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Mastering the Art of Baking: A Complete Step-by-Step Guide by Anneka Manning

Baking can be challenging?but with this book, anyone can master the techniques. With over 280 easy-to-follow recipes, beautiful photos, and expert tips, it guides you step-by-step through the entire process, from measuring and mixing to creating breads, cakes, muffins, pies, scones, and tarts... more

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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan

By the author of the award-winning Around My French Table and Baking: From My Home to Yours, an irresistible collection of radically simple desserts adapted from French home cooks and pastry chefs.

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Cooking Light Real Family Food: Simple & Easy Recipes Your Whole Family Will Love by ...

No description available.

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Cooking Light Eat Smart Guide: Lunch to Go: 80 Simple, Satisfying, Time-saving Recipe...

Just in time for back to school and the launch of fall routines,� Cooking Light Eat Smart Guide: Lunch to Go is a value-packed guide for both busy moms and cooks looking to pack healthy lunches for their children or themselves. Containing over 70 fresh salads, hearty sandwiches, comforting... more

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Vegetarian Epicure (Vintage) by Anna Thomas

A friendly informal tone and some splendid recipes have made this a perennial bestseller. For all who love the fruits of the earth and the art of cooking. A classic with almost a million copies sold to date.

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The Ultimate Brownie Book: Thousands of Ways to Make America's Favorite Treat, Includ...

Thousands of Brownie Recipes Gooey, fudgy, or cakey, flavored with chocolate chips, coconut, or nuts, frosted or enjoyed as is, who doesn't love brownies? In this ultimate guide to America's favorite treat, discover old-time classics such as Chocolate Syrup Brownies and Butterscotch Brownies,... more

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The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And Mor...

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put... more

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The Ultimate Party Drink Book : Over 750 Recipes for Cocktails, Smoothies, Blender Dr...

Bruce Weinstein is a guy who knows how to party. And his key to partying is choosing the right drink. Spiked or zero proof, Bruce has shaken, stirred, blended, or ladled concoction for every occasion and everyone on your guest list.The cocktail traditionalist will savor Bruce's world-class... more

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The Ultimate Candy Book : More than 700 Quick and Easy, Soft and Chewy, Hard and Crun...

Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and... more

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The Ultimate Potato Book: Hundreds of Ways to Turn America's Favorite Side Dish into ...

Potatoes as a main course? That's right, The Ultimate Potato Book moves the versatile potato to the center of every meal. Bruce Weinstein and Mark Scarbrough offer up main course classics such as Shepherd's Pie, Cod Cakes, and Chili Fries, along with some surprising new ideas -- Lasagna... more

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Pie Every Day: Recipes and Slices of Life by Pat Willard & Willard Pat

Pat Willard got her introduction to pie baking at the Bar Ten restaurant in Ravenna, Ohio, where baking great pies every day was no big deal. Now, in this delightful cookbook, she shares her best recipes, plus step-by-step instructions that take the fear out of making crust--as well as warm,... more

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Caprial's Desserts by Caprial Pence & Melissa Carey

Dieters beware: this dazzling collection of dessert recipes is now available in paperback. CAPRIAL’S DESSERTS, from chef-owner Caprial Pence and pastry chef Melissa Carey of Caprial’s Bistro in Portland, Oregon, builds 67 master recipes for frostings, pies, tarts, cakes, and cookies,... more

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The Perfect Cake: 150 cakes for Every taste and Occasion by Susan G. Purdy

Originally published as A Piece of Cake, this baking classic is now back in print, thoroughly revised, and beautifully redesigned. Author of The Perfect Pie and renowned baking authority Susan Purdy has spent a lifetime mastering the art of baking perfect cakes–those mysterious delicacies... more

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How to Bake : Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, ...

How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating... more

How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods. Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and English Muffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food. The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake. In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers.

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Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter...

Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth -- but with sensible calorie counts. Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional... more

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The Fannie Farmer Baking Book by Marion Cunningham

No description available.

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Lost Recipes : Meals to Share with Friends and Family by Marion Cunningham

From:Marion CunninghamTo:The American home cookSubject (URGENT):The family tableWe need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed... more

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The Cake Club : Delicious Desserts and Stories from a Southern Childhood by Susie Qui...

Hardworking. Loyal. Outspoken. Ahead of their time. Hilarious. The "Fancy Frosters" of Charleston, West Virginia, were a close-knit and devoted circle - a merry band of Southern women who got together once a month to swap recipes and stories, to cook and bake together, to celebrate friendship... more

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The Bake Sale Cookbook: Quintessential American Desserts by Sally Sampson

More than 100 irresistible recipes that will make you the star of the bake sale and the family dinner tableAn accomplished cook and cookbook author, Sally Sampson is also the mother of two school-age children and the veteran of countless bake sales. She knows what makes the perfect bake sale... more

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Vegetarian Epicure Book Two by Anna Thomas

Here are 325 glorious new recipes from Anna Thomas, whose fresh and delicious approach to vegetables and other fruits of the earth has made her first Vegetarian Epicure a classic -- inspiring vegetarians to new culinary heights and giving non-vegetarians a source of wonderful dishes without... more

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Sundays at Moosewood Restaurant : Ethnic and Regional Recipes from the Cooks at the L...

Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands... more

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You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy by Joanne Weir

A fresh, ripe, still-warm-from-the-sun tomato with a sprinkling of coarse salt. A mug of creamy thick tomato soup with a grilled cheese sandwich. A bed of linguine topped with chunks of tomato and lobster. Chicken breasts filled with homemade oven-roasted tomato... more

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Smith Hawken: The Gardeners' Community Cookbook by Victoria Wise

A big, ripe cornucopia of a book by gardeners who cook and cooks who garden, Smith & HawkenThe Gardeners' Community Cookbook celebrates both the Smith & Hawken gardening community and Second Harvest, the largest charitable hunger relief organization in the United States. Over 300 contributors... more

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The Pumpkin Cookbook by Nicola Hill (Editor)

The Pumpkin Cookbook contains over 40 delicious recipes featuring this bright orange vegetable which must be the best known and most widely used of all the squashes. The recipes range from traditional favorites, such as pumpkin pie for Thanksgiving, pumpkin soup and pumpkin and raisin muffins to... more

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James McNair's Salads by Jim Hildreth

No description available.

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The Big Book of Casseroles: 250 Recipes for Serious Comfort Food by Maryana Vollstedt

Bubbling cheese, golden bread crumbs, tender vegetables, and succulent meats-what's not to like about casseroles? Comfort food just doesn't get any cozier, or more convenient. Now, thanks to Maryana Vollstedt, busy cooks don't have to call up Mom in order to make delicious one-dish... more

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A Bird in the Hand: Chicken recipes for every day and every mood by Diana Henry

Chicken takes center stage in Diana Henry's new collection of recipes for every day and every mood. Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether... more

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Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis

In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same -- helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of... more

In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same -- helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering -- perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for -- whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù -- plus 100 other recipes that turn everyday ingredients into speedy but special dinners. What’s more, Everyday Italian is organized according to what type of food you want tonight -- whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables -- whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here -- the essential recipes to make a great Italian dinner. Tonight.

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Dear SOS : Favorite Restaurant Recipes (Dear SOS) by Rose Dosti

More than 200 recipes selected from the files of "Culinary SOS." The popular recipe request column in the Los Angeles Times. This is the third volume of the Dear SOS series.

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Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie ...

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a... more

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Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottoloenghi� and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the... more

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The Art of Blending: Delicious ways to use your Vitamix Professional Series(TM) Blend...

Pro-blenders are renowned for making smoothies, and this book offers three basic recipes with hundreds of mix-and-match ingredient add-ins to personalize your own healthy drinks. But pro-blenders are also great for nut milks, juices, purées, dips, butters, spreads, hot and cold soups,... more

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Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier

Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related—recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food... more

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The Texas Cowboy Cookbook: A History in Recipes and Photos by Robb Walsh

Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food... more

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La Paella: Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast by Jeff...

The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an... more

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The Tex-Mex Cookbook : A History in Recipes and Photos by Robb Walsh

Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to... more

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The Italian-American Cookbook: A Feast of Food from a Great American Cooking Traditio...

All the classics in lighter versions made with the freshest of ingredients.

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The Church Supper Cookbook: A Special Collection of Over 400 Potluck Recipes from Fam...

As Americans rediscover their connection to food, some of our most treasured family recipes are making their way back to the table. These are not recipes that you can find in any standard cookbook. These recipes have been passed down from generation to generation, picking up the unique touch of... more

As Americans rediscover their connection to food, some of our most treasured family recipes are making their way back to the table. These are not recipes that you can find in any standard cookbook. These recipes have been passed down from generation to generation, picking up the unique touch of each family member that has made them. Traditionally, these recipes are hard to come by. Only the most trusted friends and relatives are privy to them. Contents: A word about the recipes -- Conventions and equivalents -- Beef -- Ham, pork, and lamb -- Chicken and turkey -- Eggs, cheese, fish, and seafood -- Vegetable sides and casseroles -- Soups and salads -- Breads and breadstuffs -- Cakes -- Cookies and bars -- Pies, pies, and more pies -- Puddings, crisps, and such -- Recipes to feed a big crowd -- Conversion chart. To find these treasured morsels, The Church Supper Cookbook went straight to the local legends of community cooking: America's small-town cooks. We asked nicely (pleaded in some cases!) and were graced with the good fortune of more than 375 delicious, time-honored dishes from our country's best cooks. The Church Supper Cookbook is meant for home cooks who appreciate the value of the hard-to-find recipe served by a neighbor at a potluck or brought to a holiday gathering by a family member. Every recipe has a special flavor twist or clever cooking technique that makes it unique. Most recipes also include a heartwarming note from the cook. This is the book to turn to when you need to bring a fabulous dish to a family get-together or community function. Almost every recipe can be made ahead and taken along. These dishes are perfect for holidays, Sunday dinners, and weeknights, too. They come together quickly, and the ingredients are probably already in your kitchen. With this book, you're sure to find plenty of new and tasty ways to feed your family. From brunch to dessert, The Church Supper Cookbook has it covered. Among the special features: * Family-size recipes that serve 6 to 8 people * Useful table of cooking equivalents * Recipes to feed a crowd of 15 or 100 * Ingenious cooking shortcuts * Perfect potluck dishes * Over 150 cakes, cookies, pies, and puddings

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The Perfect Start to Your Day: Delicious Recipes for Breakfast and Brunch by Tonia Ge...

For many, breakfast is the best meal of the day, and on the weekends when the pace of life slows down, there's nothing better than an indulgent brunch. The Perfect Start to Your Day is packed with fresh, tasty ideas for all sorts of treats - whether you're grabbing a quick bite or... more

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Fish Shellfish by James Peterson

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the... more

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

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Fire It Up: 400 Recipes for Grilling Everything by Andrew Schloss & David Joachim

What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill, comes the first grill book focused on ingredients. Fire It Up shows today's cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy... more

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Cooking Light Way to Cook: The Complete Visual Guide To Everyday Cooking by Cooking L...

The Cooking Light Way to Cook celebrates the philosophy that all foods have a place in a healthful diet. The keys are moderation and balance, and this highly visual book shows you how to prepare those foods and enjoy them judiciously. It's filled with over 850 photos that show you how to prepare... more

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On a Stick! by Matt Armendariz

Why do the world?s most delicious foods?from grilled meats and vegetables to deep-fried pickles and corndogs?taste even better served on a stick? This beautifully photographed cookbook answers the question with dozens of quick and easy recipes for party food, street-fair food, junk food, and... more

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Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling W...

Making your own soda is easy and inexpensive. Best of all, you control the sweetness level and ingredients, so you can create a drink that?s exactly what you want. Using a few simple techniques, anyone can make a spectacular variety of beverages. Try Pomegranate Punch, Chai Fizz, Fruity Root... more

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Fast Breads: 50 Recipes for Easy, Delicious Bread by Elinor Klivans

Best-selling author and baking authority Elinor Klivans presents 65 of the finest and fastest recipes for baking homemade breads. With simple, easy-to-master techniques, anyone can quickly make such delightful treats as Apricot Corn Muffins, Butter Crescents, plus really super-fast favorites... more

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Eva's Kitchen: Cooking with Love for Family and Friends by Eva Longoria

No description available.

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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes by Mark Bittman

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.We are finally starting to... more

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

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The Food Matters Cookbook: Lose Weight and Heal the Planet with More Than 500 Recipes...

The follow up to Mark Bittman's NY Times bestseller, Food Matters: The Cookbook offers around 450 recipes that will save your health and the planet.

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Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks... more

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage)-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Cook & Freeze: 150 Delicious Dishes to Serve Now and Later by Dana Jacobi

Cook smarter, not more, with this savvy collection of recipes that allow home cooks to cook once, eat twice (or more), and always have dinner at handBusy cooks know that using free time and weekends to stock the freezer for weeknight meals is less stressful than trying to cook last minute. In... more

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The Williams-Sonoma Art of Preserving by Rick Field & Rebecca Courchesne

Sweet & savory recipes to enjoy seasonal produce year-round

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The Gourmet Vegetarian Slow Cooker by Lynn Alley

f you're a fan of vegetable-based meals but don't have hours to spend cooking in the kitchen, The Gourmet Vegetarian Slow Cooker is the perfect cookbook for you. It features more than fifty recipes drawn from a variety of nations and cultures-India, Mexico and the Southwest, Asia, Italy, France,... more

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VB6: Eat Vegan Before 6:00 p.m. to Lose Weight and Restore Your Health . . . for Good...

Easy, sustainable weight loss that not only improves your health but can help the planet may sound too good to be true, but in his breakthrough dietary manifesto Mark Bittman offers persuasive evidence that going vegan on even a part-time basis helps you realize all the benefits of a more... more

Easy, sustainable weight loss that not only improves your health but can help the planet may sound too good to be true, but in his breakthrough dietary manifesto Mark Bittman offers persuasive evidence that going vegan on even a part-time basis helps you realize all the benefits of a more stringent diet?with none of the deprivation. � Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. As one whose professional and leisure time revolved around cooking, eating, and enjoying a wide variety of fine foods, neither choice was appealing, yet it was clear something had to give. His solution? Shift the focus of his diet to vegetables, fruits, and grains, following a strict vegan diet (no meat or dairy) and eliminating processed foods for most of the day, then eat the foods he simply couldn?t give up forever only after 6 p.m.?and (mostly) in moderation. Beyond that, his eating plan involved no gimmicks, scales, calorie-counting, or point systems?and there were no so-called forbidden foods. Just wholesome, all-natural, mostly home-cooked meals that were as varied and satisfying as they were delicious. The results of this dietary recalibration were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. And far from incidentally, he explains the wide-ranging benefits?to the environment, the economy, and global health?of reducing our consumption of meat and animal products on a broad scale. He then provides all the necessary tools for making the switch to a Flexitarian diet, with lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfast, lunch, and snacks, as well as non-vegan dinner entr�es that embrace the spirit of a vegetable- and grain-forward diet. If you?ve one of the millions who have thought of trying a vegan diet but fear it?s too monotonous or unfamiliar, or simply don?t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with . . . for life.

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The VB6 Cookbook: 150 Recipes to Help You Eat Vegan Before 6:00 by Mark Bittman

No description available.

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Ad Hoc at Home by Thomas Keller

Keller showcases dishes that can be made every day (and not just for special occasions). Invaluable lessons, secrets, tips and tricks - as well as charming personal anecdotes - accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger,... more

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Porch Parties: Cocktail Recipes and Easy Ideas for Outdoor Entertaining by Denise Gee

With this charming guide to casual outdoor entertaining by Denise Gee, belle-of-the-ball author of Southern Cocktails, party and decorating ideas have never been more simple or inspiring. Gee and acclaimed photographer Bobby Peacock crisscrossed the U.S. photographing their favorite porches and... more

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Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisin...

BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. In this book of more than 150 recipes, award-winning chef, author and... more

BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

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Splendid Soups : Recipes and Master Techniques for Making the World's Best Soups by J...

Praise for the fully revised and updated Splendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient... more

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Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks b...

WHAT'S SO NEW ABOUT THE NEW SOUTHERN KITCHEN? It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160... more

WHAT'S SO NEW ABOUT THE NEW SOUTHERN KITCHEN? It's the way Damon Lee Fowler, author of Classical Southern Cooking, coaxes the timeless flavors of yesterday from the markets and kitchens of today. Rather than simply reproduce traditional Southern food, Fowler presents more than 160 mouthwatering, perfect-every-time recipes that take into account how we come by ingredients, the equipment we use to prepare them, and our more health-conscious way of living. The result is food that honors the spirit, the history, and especially the taste of the classic Southern table. Southern cooking, as most people think of it, doesn't exist. After all, there are as many ways to make "real" corn bread, gumbo, or fried chicken as there are cooks. So instead of dwelling on hidebound notions of authenticity, Fowler focuses on the essence of great Southern food, combining traditional ingredients in fresh ways and finding nuances of flavor and texture that may have been overlooked before. This is an unapologetically opinionated and singular book, both colored by the tastes of the author's palate, upbringing, and experiences, and connected to every cook who has ever and will ever step into a kitchen with a Southern idea of flavor in mind. In these pages you won't find "nouveau" Southern dishes that simply add cilantro or jalape�o peppers. You will find Pecan-Crusted Goat Cheese with Warm Peach Chutney, combining the best of old and new Southern elements. Pan-Broiled Pork Tenderloins with Caramelized Onions honors the Southern passion for pig but uses a lean cut of meat. Asparagus Shortcake and Shrimp and Green Tomato Gumbo put a savory twist on old favorites. Pound Cake Sandwiches, made with Bourbon Pound Cake; Orange-Praline Trifle; and Sweet Potato Ice Cream are all soul-satisfying endings to any meal. With suggested menus and resources for finding the best Southern ingredients, Damon Lee Fowler's New Southern Kitchen is sure to become a contemporary classic and an essential volume in every cookbook library, whether north or south of the Mason-Dixon line.

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The Stonewall Kitchen Cookbook : Favorite Pantry Recipes by Jonathan King & Jim S...

Ten years ago, Jonathan King and Jim Stott decided to cook up some homemade jams and sell them for extra money at a farmer's market. Those jams, along with a full line of chutneys, jellies, relishes, and other condiments, have grown into the renowned Stonewall Kitchen, whose products are now... more

Ten years ago, Jonathan King and Jim Stott decided to cook up some homemade jams and sell them for extra money at a farmer's market. Those jams, along with a full line of chutneys, jellies, relishes, and other condiments, have grown into the renowned Stonewall Kitchen, whose products are now available in gift stores and specialty markets everywhere. But what to do with all these flavorful condiments besides spreading them on bread or crackers?The Stonewall Kitchen Cookbook serves up tantalizing ways to use their ever-expanding line of jams, chutneys, dessert toppings, savory mustards, relishes, and flavored oils. More than a cookbook, it's a new concept in cooking, teaching you how to use quality condiments in your everyday cooking (and you're not limited to Stonewall Kitchen products).This collection of 75 recipes boosts every cook's standards with a variety of delicious options. Techniques are simple. Ingredient lists are short. For example, weekend entertaining can still be elegant but a lot less complicated. Steamed sea bass is delicious served plain. Pair it with Roasted Red Pepper Sesame Sause and it becomes spectacular. Or simplify a restaurant classic by using Roasted Garlic Mustard to create Rack of Lamb with Mustard-Herb Crust. Dress up bowls of Corn-Crab Chowder with spoonfuls of spicy Corn Relish.Apply the same concepts to weeknight family fare. Spicy Linguine with Shrimp couldn't taste better or be easier than with Roasted Garlic Oil. Use Blackberry Sage Tea Jam to glaze roast chicken. Need some quick ideas to perk up vegetables? A splash of balsamic vinegar brings out the flavor in roasted beets. A fiery spice rub does wonders for Oven-Roasted Spiced Fries.And what meal is complete without dessert? Jams and preserves turn old standbys into uique interpretations. Try Stonewall Kitchen's version of Blueberry Ice Cream made with Wild Maine Blueberry Jam. Top Peach Melba Shortcakes with Raspberry Peach Champagne Jam for a new take.Make your cooking easier and better than ever with The Stonewall Kitchen Cookbook.

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Stonewall Kitchen Favorites: Delicious Recipes to Share with Family and Friends Every...

Remember your favorite meal when you were a kid? Maybe it was a hearty helping of Mom’s fabulous meatloaf, a side of creamy mashed potatoes, and a slice of chocolate layer cake for dessert. Maybe that’s still your favorite dinner, only now you use a mixture of ground meats and a... more

Remember your favorite meal when you were a kid? Maybe it was a hearty helping of Mom’s fabulous meatloaf, a side of creamy mashed potatoes, and a slice of chocolate layer cake for dessert. Maybe that’s still your favorite dinner, only now you use a mixture of ground meats and a handful of chopped herbs for the meatloaf, stir roasted garlic into the potatoes, and tuck fresh raspberries into individual molten-centered chocolate cakes—just like the owners of Stonewall Kitchen. When it comes to re-invigorating classic flavors, nobody does it better than Stonewall Kitchen, whose condiments, preserves, and dressings have tickled the taste buds of millions across the country for more than fifteen years. Now, in their follow-up to the IACP Award–nominated Stonewall Kitchen Harvest, Jonathan King, Jim Stott, and Kathy Gunst share their all-time favorite recipes for America’s favorite dishes.Here is the food we crave, updated for today’s tastes with ingredients such as fresh herbs, citrus zest, fresh ginger, and spices. A swirl of basil puree enlivens Spaghetti Carbonara, adding yet another dimension of flavor to this celebrated dish. New Eggs Benedict trade their heavy, complicated hollandaise sauce and Canadian bacon for a light, quick chive-lemon butter, smoked salmon, and baby spinach. New England Five Onion Soup with Cheddar Cro�tes puts a decidedly American spin on France’s most famous soup. Given Stonewall’s passion for condiments, naturally the sauces and salsas are spectacular, with everything from Winter Parsley Pesto to Orange-Miso Dipping Sauce. To keep these dishes fresh for years to come, nearly every recipe includes up to a dozen “favorite variations.” With chapters including Breakfast; Soups and Chowders; Salads; Sandwiches; Seafood; Pasta, Potatoes, and Bread; Poultry and Meat; Vegetables; Sauces and Salsas; and Dessert and tips on everything from eggs to bacon to cheese to chocolate liberally scattered throughout the book, Stonewall Kitchen Favorites celebrates and rejuvenates the time-honored American cuisine we all love.Complete with 125 irresistible recipes, 150 stunning full-color photographs, and a foreword by Ina Garten, author of the bestselling Barefoot Contessa cookbook series, here is a new, tempting look at America’s most cherished dishes—the food you’ll want to eat night after night. Stonewall Kitchen Favorites helps families create new memories of favorite meals at the table.

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Brunch by Louise Pickford & Ian Wallace (Photographer)

Less functional than breakfast and more informal than lunch, brunch brings you the best of both worlds. Louise Pickford’s fabulous recipes provide a perfect weekend opportunity to indulge in all the foods we crave all week, both sweet and savoury. Divided into 5 chapters -- Late... more

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A Platter of Figs and Other Recipes by David Tanis

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in... more

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Mollie Katzen's Sunlight Cafe by Mollie Katzen

In this new cookbook, the beloved author and illustrator of the classic Moosewood Cookbook (one of the top ten best-selling cookbooks of all time), The Enchanted Broccoli Forest, and, Vegetable Heaven now presents a beautifully-illustrated collection of over 350 irresistible and surprising... more

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Moosewood Restaurant Low-Fat Favorites : Flavorful Recipes for Healthful Meals by Moo...

This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for. Each of the more than 280 recipes are as delicious and trustworthy as those in the Moosewood Collective's previous books, and vibrant flavors and generous portions are still a... more

This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for. Each of the more than 280 recipes are as delicious and trustworthy as those in the Moosewood Collective's previous books, and vibrant flavors and generous portions are still a hallmark of every dish. Because the Collective's primary goal is always to make great tasting food they resisted the notion of doing a low-fat book until they were convinced they could make low-fat dishes as flavor-packed as their regular favorites. "We've mostly been interested in gourmet cuisine at Moosewood Restaurant, not deprivation diet food," say the authors. "So, it's a happy surprise that the dishes we created for this cookbook don't come off as merely healthful diet foods. The food is exciting, ethnically diverse, and satisfyingly delicious. Moosewood Restaurant Low-fat Favorites is as much a celebration of the pleasures of eating as it is about low-fat cooking."In Moosewood Restaurant Low-fat Favorites the Collective emphasizes a few changes in basic cooking techniques to apply to everyday recipes and they offer tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately. What is lost in fat is gained in bold, intense flavors. "When fashioning low-fat recipes, taking a nip here, a tuck there, we sometimes need to add a little embroidery, an embellishment such as extra herbs, spices, fruit or vegetable purée, vinegar, sun-dried tomatoes, dried mushrooms, miso, soy sauce, or garlic," explain the cooks at Moosewood Restaurant. "Our gingerbread gets extra flavor and moisture from chunks of pear rather than from butter and egg yolks. Two small calamata olives enliven the Caesar Salad Dressing. A little sauerkraut adds interest to an Italian mushroom stew."Fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, one of the most appealing parts of Moosewood Restaurant Low-fat Favorites is finding low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added bonus is that the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are very accessible--easily found in most well-stocked supermarkets. In the nutritional, glossary, and guide sections of Moosewood Restaurant Low-fat Favorites the Collective gives explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques. These three important sections, combined with the deliciously appetizing recipes, are a wealth of encouragement for low-fat eating and living a healthy lifestyle. The fourteen chapters range from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes. With chapters which range from healthy breakfasts and lunch foods to a collection of fish recipes and more than twenty truly delectable desserts, Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking.

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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day by Moosewood Co...

Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been... more

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Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals b...

Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are... more

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The Amazing World of Rice: With 150 Recipes for Pilafs, Paellas, Puddings, and More b...

Today's market shelves are lined with unique varieties of rice from all over the world. Join noted cookbook author and Bon AppÉtit columnist Marie Simmons on a journey through the amazing world of rice -- from learning how to select the right type of rice for every dish to the best ways to... more

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The Vitamix Whole Food Cookbook: 250 Delicious Recipes to Make in Your Blender by Jod...

No description available.

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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining ...

"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002,... more

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The Wasp Cookbook by Alexandra Wentworth

No description available.

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Pie School: Lessons in Fruit, Flour & Butter by Kate Lebo

Unlock the secret to baking the perfect crust, and everything else is easy as pie. Seattle literary and culinary darling Kate Lebo shares her recipes for fifty perfect pies. Included are apple (of course), five ways with rhubarb, lemon chiffon, several blueberry pie variations, galettes, and... more

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Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices,... more

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Restaurant Favorites at Home by Cook's Illustrated Magazine (Editors)

Would you like to cook restaurant recipes at home? Have you ever been tempted to make a restaurant recipe only to be disappointed by the results? The editors of Cook's Illustrated set out to find out how to make restaurant cooking at home a reality. After collecting together hundreds of... more

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Cooking at Home by Chuck Williams

Williams-Sonoma?s culinary legacy began in 1956 when Chuck Williams opened his original cookware shop in Northern California. Since then, Williams-Sonoma has become a global kitchenware brand, with more than 250 stores in the U.S., Canada, and beyond. Re-released in celebration of Chuck... more

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Pot Pies : Comfort Food Under Cover by Diane Phillips

Eighty-five deliciously easy recipes for the quintessential comfort food, updated and dressed up for the twenty-first-century palate.All of us grew up with pot pies--homemade if we were lucky, otherwise store-bought. Either way, we all remember breaking through that flaky, buttery crust to get... more

Eighty-five deliciously easy recipes for the quintessential comfort food, updated and dressed up for the twenty-first-century palate.All of us grew up with pot pies--homemade if we were lucky, otherwise store-bought. Either way, we all remember breaking through that flaky, buttery crust to get at the steaming, creamy chicken or beef or vegetables inside. Pot pies are, in fact, the ultimate comfort food, conjuring up images of Mom in the kitchen and a milk-and-cookies kind of world.Now, at the turn of the century, Diane Phillips brings pot pies back into our lives. And like us, they've grown up, developed a sophistication and a range of tastes and styles. But at the same time, they remain just as comforting, soothing, and satisfying as the ones we remember with so much affection.In Pot Pies: Comfort Food Under Cover, you'll find recipes for poultry, meat, seafood, and vegetable pies, with flavors from Asian to French to Italian to Latino, Southwestern, Cajun, and plain old all-American. They may be covered in potatoes, like Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust; biscuits, like Mom's Beef Stew Topped with Sage Parmesan Biscuits; noodles, as in Oriental Chicken and Vegetables Topped with Noodle Pancake; cheese (Mediterranean Shrimp Pie with a Feta Crust); or even rice (Zucchini Pie with Parmesan Rice Crust).Whatever the filling or topping, you'll find wonderful, savory flavors peeking out from under an equally tasty cover.Now, at the turn of this century, Diane Phillips brings pot pies back into our lives. And, like us, they've grown up, developed a sophistication and a range of tastes and styles. But at the same time, they remain just as comforting, soothing, and satisfying as the ones we remember with so much affection.In POT PIES: COMFORT FOOD UNDER COVER, you'll find recipes for poultry, meat, seafood, and vegetarian pies, with flavors from Asian to French to Italian to Latino, Southwestern, Cajun, and plain-old all-American. They may be covered in potatoes, like Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust; biscuits, like Mom's Beef Stew Topped with Sage Parmesan Biscuits; noodles, as in Oriental Chicken and Vegetables Topped with Noodle Pancake; cheese (Mediterranean Shrimp Pie with a Feta Crust); or even rice (Zucchini Pie with Parmesan Rice Crust). Whatever the filling or topping, you'll find wonderful, savory flavors peeking out from under an equally tasty cover. -->

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Williams-Sonoma Salad of the Day: 365 recipes for every day of the year by Georgeanne...

Organized by month, and featuring one recipe for each day on the calendar, this book includes 365 recipes for salads to match any season, occasion, or mood. Whether it?s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course... more

Organized by month, and featuring one recipe for each day on the calendar, this book includes 365 recipes for salads to match any season, occasion, or mood. Whether it?s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover?s craving throughout the year. Table of Contents: Introduction January February March April May June July August September October November December January Salad Dressings Salad Greens Glossary Index Sample recipes: January Shaved Fennel Salad with Citrus Dressing Warm Escarole, Egg & Bacon Salad Grapefruit, Chicken & Pistachio Salad February Duck Breast with Radicchio & Bitter Greens Smoked Trout, Apple & Walnut Salad Warm Lentil Salad with Mustard Vinaigrette March Shaved Artichoke & Blue Cheese Salad Sliced Flank Steak, Haricot Vert & Potato Salad Israeli Couscous Salad with Mint Vinaigrette April Pasta Salad with Spring Asparagus & Snap Peas Chopped Salad of Chicken, Watercress & Ricotta Salata Farfalle Salad with Tomatoes and Smoked Mozzarella May Chopped Chicken Salad with Lemon-Tarragon Dressing Spring Greens & Flowers Salad Watercress & Duck Salad with Gingered Strawberry Dressing June Chopped Salad with Lemon & Olive Oil California Nicoise Salad Cherry Tomato Salad with Burrata July Heirloom Tomato Salad with Blue Cheese Dressing Grilled Peach, Arugula & Goat Cheese Salad BLT & Poached Egg Salad August Grilled Flank Steak and Romaine Salad Watermelon, Feta & Mint Salad Grilled Eggplant, Corn & Bread Salad with Tomato-Basil Vinaigrette September Bitter Greens with Pecans & Balsamic Vinaigrette Grilled Artichoke Salad Salad of Grilled Pork, Pears & Toasted Pecans October Chicken Salad with Apples & Walnuts Frisee, Endive & Watercress Salad with Roquefort & Pear Warm Borlotti Bean & Radicchio Salad November Farro Salad with Turkey, Dried Cranberries & Roasted Squash Cannellini Bean Salad with Grilled Radicchio & Tuna Salt Cod Salad December Warm Spinach & Bacon Salad Salad of Satsumas, Roasted Beets, Pecans & Farmer's Cheese Winter Pear Salad with Walnuts, Pomegranate & Blue Cheese Other titles in the series: Soup of the Day

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Williams-Sonoma Soup of the Day: 365 recipes for every day of the year by Kate McMill...

Organized by month, and featuring one recipe for each day on the calendar, this book includes 365 recipes for soups and stews to match any season, occasion, or mood. Whether it?s a hearty beef and wine stew suited for a chilly winter evening or a cool watermelon gazpacho perfect for a hot summer... more

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Fine Cooking Cook Fresh: 150 Recipes for Cooking and Eating Year-Round by Fine Cookin...

Although there continues to be a growing emphasis on eating healthfully, cooks want to make food that is not only good for them but delicious and satisfying as well. At Fine Cooking, this approach is based on using the best, freshest, locally grown fruits and vegetables you can find as well as... more

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The San Francisco Ferry Plaza Farmer's Market Cookbook: A Comprehensive Guide to Impe...

Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this gorgeous illustrated market companion. The perfect guide and cookbook—no matter where you live—each page celebrates the abundant seasonal... more

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The Carefree Cook by Rick Rodgers

In The Carefree Cook veteran food writer Rick Rogers confronts the problem of fixing good food fast. If The Carefree Cook offers little novel to increase kitchen ease, it nonetheless provides 150 tasty, simple enough recipes for everyday meal-making. Some of these, from a broad range of menu... more

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The Best Chicken Recipes by The Editors of Cook's Illustrated

Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did. Here are 300 exhaustively tested recipes for America's favorite main course. Chicken is the go-to main course for most Americans, but the... more

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A Baker's Odyssey, includes DVD: Celebrating Time-Honored Recipes from America's Rich...

"In this book, I'm embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place." —Greg Patent A Baker's Odyssey is a rich collection of recipes and culinary history, all gleaned from Patent's exhaustive research in the... more

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Smithsonian Folklife Cookbook by Katherine S. Kirlin & Thomas M. Kirlin

From Publishers Weekly Held annually on Washington, D.C.'s National Mall, the Festival of American Folklife has for 25 years celebrated our country's "vast array of social and cultural traditions" by inviting participants to cook and serve the foods of their regions. This exhaustive volume,... more

From Publishers Weekly Held annually on Washington, D.C.'s National Mall, the Festival of American Folklife has for 25 years celebrated our country's "vast array of social and cultural traditions" by inviting participants to cook and serve the foods of their regions. This exhaustive volume, compiled by the Kirlins and their team of researchers, is a record of past festivals and a collection of additional recipes sought from regions as far-flung as Hawaii to the Virgin Islands to the Upper Great Lakes. The recipes combine the traditional (steak and kidney pie, jambalaya, rice pudding) with the more contemporary contributions of recent immigrants (Vietnamese spring rolls and Senegalese chicken casserole). Also featured are rare backwoods recipes (baked raccoon with sweet potatoes, potato fudge, muskrat with corn). While fascinating reading (essays on all regions are vividly written), cooks actually attempting to use this book may be frustrated. Substitutions for unusual ingredients are rarely included (What would a cook use, for example, in place of the Spanish root or yucca in a recipe for pork pasties?). Illustrated. Copyright 1991 Reed Business Information, Inc. From School Library Journal YA-- This book reflects the joyous, bustling, try-anything-once atmosphere of a Smithsonian Festival of American Folklife and invites readers to sample our ethnic culinary diversity. The recipes are grouped to reflect the geography of the United States, but the index makes it possible to find foods from Armenian fruit leather to a Senegalese casserole. There is no access by country of origin, but the first-person narratives of the individual cooks' experience with the particular food more than makes up for this flaw. Additionally, the cultures and traditions that flavor each region are explored in introductory sections. Students are bound to find ethnic diversity more relevant when their interest is stimulated by a few pupsas de chicharron (Salvadoran pies) and grebble (a German fried pastry). --Cathy Chauvette, Fairfax County Pub . Lib . Copyright 1992 Cahners Business Information, Inc. From Library Journal This collection is an outgrowth of the Smithsonian's annual Festival of Folklife, where demonstrations of traditional cooking have been part of the celebration for 25 years. Recipes provided by festival participants are organized by region, with a separate chapter on Native American food traditions. The selections are wide-ranging and incredibly diverse--the mid-Atlantic section, for example, has Italian, Salvadoran, Senegalese, and Vietnamese dishes, among others. The recipes convey the individuality of the cook, and sidebars offer reminiscences from many contributors, making this sort of a community cookbook on a grand scale Copyright 1991 Reed Business Information, Inc.

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Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitte...

Mark Bitterman is a man truly possessed by salt. As 'selmelier' at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. "Salt... more

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Luchow's German Cookbook the Story and Favorite Dishes of America's Most Famous Germa...

No description available.

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The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan

The best-selling author of The Botany of Desire, Pollan writes about the ecology of the food humans eat and why--what it is, in fact, that we are eating. Discussing industrial farming, organic food, and what it is like to hunt and gather food, this is a surprisingly honest and self-aware account... more

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The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin...

The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago... more

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Sweet Basil, Garlic, Tomatoes and Chives: The Vegetable Dishes of Tuscany and Provenc...

In Sweet Basil, Garlic, Tomatoes, and Chives, Diana Shaw has created irresistible vegetarian soups and salads, hearty main courses, and delicious desserts inspired by the culinary traditions of two bountiful regions: Tuscany and Provence.The cuisines of Tuscany and Provence are fresh, fast, and... more

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Mesa Mexicana by Mary S. Milliken

An unerring feel for the tastes we love has made Mary Sue Milliken and Susan Feniger's cookbooks and, restaurants havens for all who crave exciting,flavorful food. InMesa Mexicana,they offer their unique, interpretations of the tastes of coastal Mexico with a bold, colorful cuisine that excites... more

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City Cuisine by Susan Feniger & Mary Sue Milliken

No description available.

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A Skillet Full of Traditional Southern Lodge Cast Iron Recipes & Memories by Jeanne S...

In keeping with the rich Southern tradition of passing recipes from generation to generation, neighbor to neighbor, and from Tennessee to Mississippi and all points beyond, the members of the Historic Preservation Society of South Pittsburg, Tennessee have assembled a great collection of lodge... more

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Great Adventures in Food: Fresh Ways to Celebrate Every Meal by Ellen Haas & Bonn...

With the dizzying array of fresh ingredients, new food trends, and nutritional information available these days, wouldn't you like to have a user's manual for your grocery, refrigerator, and dinner table? Enter Ellen Haas, a pioneer in the field of nutrition and healthy eating. She's brought... more

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Madhur Jaffrey's Quick and Easy Indian Cooking by Madhur Jaffrey

No description available.

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Cooking with All Things Trader Joe's by Deana Gunn & Wona Miniati

Cooking with All Things Trader Joe's is the cookbook that shows you how to make delicious food in minutes using ingredients all from Trader Joe's. By using fresh ingredients strategically coupled with Trader Joe's prepped items, you can have healthy, home-cooked gourmet meals with... more

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The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico by Cheryl Alter...

The distinctive New Mexico style of Southwest cooking. From a celebrated eatery.

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Zoku: The Art of Slush Recipe Book by Jennifer Farley

Create artful slush, milkshake, and smoothie masterpieces to delight everyone using the Zoku Slush and Shake Maker. This 96-page book in full color includes over 40 recipes for an assortment of slushy, milkshake and smoothie recipes designed to work with the Zoku Slush & Shake Maker. ... more

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Tangy Tart Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi

As host of Bravo's popular Top Chef, Padma reaches millions of viewerseach week and returns to the page with recipes for sophisticatedinternational cuisine that are easy to prepare. Inspired by her travels tosome of the most secluded corners of the planet, Padma shares with cooksthe origins of... more

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Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Swe...

Over her thirty-year food career?from being one of the original Food Network stars and opening Border Grill to appearing on Top Chef Masters and creating STREET?celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world. In Susan... more

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Mandoline: Cookbook (Williams-Sonoma Cookware) by Gene Opton

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Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Ro...

• The essential guide to mastering the art of vegan cooking: It's easy to live vegan 24/7 with this collection: 250 recipes, menus, and color photos for dishes that taste even better than their non-vegan counterparts. Every recipe in Veganomicon has been kitchen-tested a minimum of seven... more

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Fruitcakes Couch Potatoes and Other Delicious Expressions by Christine Ammer

No description available.

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Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan

No description available.

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Martha Stewart's Baking Handbook by Martha Stewart

Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best... more

Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more. This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion. “Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart

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The Kind Diet by Alicia Silverstone

In The Kind Diet, actress, activist, and committed conservationist Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart... more

In The Kind Diet, actress, activist, and committed conservationist Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. She explains how meat, fish, milk, and cheeseÃ¢ÂÂthe very foods weÃ¢ÂÂve been taught to regard as the cornerstone of good nutritionÃ¢ÂÂare actually the culprits behind escalating rates of disease and the cause of dire, potentially permanent damage to our ecology. Yet going meat- and dairy-free doesnÃ¢ÂÂt mean suffering deprivation; to the contrary, The Kind Diet introduces irresistibly delicious food that satisfies on every levelÃ¢ÂÂit even includes amazing desserts to keep the most stubborn sweet tooth happy. Alicia also addresses the nutritional concerns faced by many who are new to a plant-based diet, and shows how to cover every nutritional base, from protein to calcium and beyond. Alicia knows that changing life-long dietary habits is a process, and that each person progresses at a different pace. For that reason, The Kind Diet encompasses 3 separate levels, from Flirting to Superhero. Flirts learn to dip a toe into the vegan pool, reducing their meat-eating and swapping out a few key foods for plant-based substitutes to see quickly how even small changes can reap big results. Vegans get to experience the life-altering effects of forgoing animal-products entirely, while still enjoying many convenience foods and meat substitutes in addition to the wonderful grains, vegetables and fruits that form the core of that diet. True enlightenment comes with the Superhero program, based on the principles of macrobiotics and built on a foundation of whole grains, vegetables, and other yummy foods that Alicia describes in detail. Whether your goal is to drop a few pounds, boost your energy and metabolism, or simply save the world, Alicia provides the encouragement, the information, and the tools you need to make the transition to a plant-based diet deliciously empowering.

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Going Solo in the Kitchen by Jane Doerfer

At last, a practical and persuasive cookbook for anyone living alone--with more than 350 delicious recipes for all occasions--filled with money-saving tips and shortcuts. Here is food that will lure the reluctant single back into the kitchen. Featured in Southern Living magazine.

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Roux Memories: A Cajun-Creole Love Story with Recipes by Belinda Hulin

No description available.

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Cowgirl Creamery Cooks by Sue Conley & Peggy Smith

No description available.

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Perfect Recipes for Having People Over by Pamela Anderson

Having your friends over is no big deal when you have the perfect recipe, one that's not only foolproof but simple and that fits into your hectic schedule. In her new cookbook, Pam Anderson shares nearly 200 perfectly convenient dishes, including* Lacy Cheddar Crisps -- An irresistible... more

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The Fresh & Green Table by Susie Middleton

No description available.

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Off the Eaten Path: Second Helpings by Morgan Murphy

Subtitle: More stick-to-your ribs recipes, colorful characters, and delicious dives from the South's less-traveled trails Off the Eaten Path: Second Helpings takes you on the ultimate road trip and into some of the South's most tucked-away diners, drive-ins and dives with food... more

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The Cast Iron Way to Cook by Sue Cutts

This beautifully illustrated cookbook has a fully modern approach and you'll find that all the recipes make the most of fresh, quick and readily available ingredients. Each chapter is devoted to a different piece of Le Creuset cookware and features a step-by-step recipe to show you how to... more

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Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ by Elizabet...

"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse." ... more

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Wraps: Easy Recipes for Handheld Meals by Mary Corpening Barber & Sara Corpening ...

No description available.

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Kentucky's Best: Fifty Years of Great Recipes by Linda Allison-Lewis

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Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing by Ali Maff...

From the author of Inspiralized comes the ultimate guide on spiralizing, with clean meals that fit into any diet, from paleo to vegan to gluten-free to raw. As the creator of the wildly popular blog and the author of the runaway bestselling cookbook on the topic, Ali is indisputably the... more

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The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York by Mollie...

Since its original publication in 1977, this influential and enormously popular cookbook has been at the forefront of the revolution in American eating habits. MOOSEWOOD was listed by the New York Times as one of the top ten best-selling cookbooks of all time, and no wonder. With her... more

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I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown

As host of Food Network's Good Eats, Alton Brown entertains and informs viewers with a lively mix of wit blended with wisdom, history with pop culture, and science with the kind of common cooking sense that our grandmothers took for granted. In this, his first cookbook, Brown presents readers... more

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The Best of Cooking Light by Holley Contri Johnson (Editor)

Here’s great news for cooks who love creating fabulous meals with fewer calories and far less fat. Now, from the world’s largest epicurean magazine comes its biggest collection of gourmet-inspired, easy-to-prepare, and health-conscious recipes ever. Spanning 17 years, The Best of... more

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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking b...

How many minutes should you cook green beans? Is it better to steam them or to boil them? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions -- and so many more... more

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Biba's Taste of Italy : Recipes from the Homes, Trattorie and Restaurants of Emilia-R...

"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a... more

"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done."Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragÙs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano.Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagÙ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more.From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops.Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes.Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found.Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen.

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The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscov...

The Best of the Best from the Last Decade Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food... more

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Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison

In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers’ markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America’s family... more

In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers’ markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America’s family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods.Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary. Deborah Madison challenges the conventional view of what’s seasonal. A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter. Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta. Because organically raised poultry and meats have an increasingly important presence in our farmers’ markets, they are included, too, paired with other market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin. Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage. When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they’re perfect ingredients for simple, vibrant dishes, such as Braised Farmers’ Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Coconut Milk. For the happily overwhelmed cook, Platter Salads suggest how to go ahead and use all of the market’s bounty.Fruits, another vital part of farmers’ markets, are generously featured. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here. Fig Tart with Orange Flower Custard; Peach Shortcake on Ginger Biscuits; a Rustic Tart of Quinces, Apples, and Pears; and a Passion Fruit and Pineapple Compote are just a few of the luscious desserts. And, because the market features more than fresh foods of the moment, recipes based on dried fruits, oils, vinegars, preserves, and other long-keeping foods help the reader continue eating locally once the market season has ended.By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice every reader to cook from the farmers’ market as often as possible.

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Better From Scratch (Williams-Sonoma): Delicious DIY Foods to Start Making at Home by...

This go-to guide features 60 delectable recipes inspired by everyday food products we tend to buy. From homemade granola and jams to condiments and kimchi, this cookbook is full of easy recipes, helpful tips, and clever ideas for making these favorite items at home. Armed with this collection of... more

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Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himala...

A precious pink mineral mined from ancient hills in Pakistan?s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking. Himalayan salt blocks, for years the stuff of Iron Chef panache, are today available at specialty retail stores around... more

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Best American Side Dishes (Best Recipe) by Unknown Author

No description available.

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Williams-Sonoma Essentials of Asian Cooking: Authentic Recipes from China, Japan, Ind...

Explore Asia through its vibrant flavors-lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonoma's Essentials of Asian Cooking encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of... more

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Cooking from Quilt Country : Hearty Recipes from Amish and Mennonite Kitchens by Marc...

Includes nearly 200 family recipes from America's heartland, a culinary folk history of the Indiana Amish and Mennonites. This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

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Cooking Under Pressure by Lorna J. Sass

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes... more

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Nantucket Open-House Cookbook by Sarah Leah Chase & Judith Shahn (Illustrator)

Sarah Leah Chase, co-author of The Silver Palate Good Times Cookbook, knows that summer means long, lazy days of fun and getting together, of throwing the doors open and inviting over everyone you know for the pleasures of good company and good food. Now, cooks everywhere can create more than... more

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Cooking Under Pressure by Lorna J. Sass

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes... more

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One Good Dish by David Tanis

No description available.

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My Berlin Kitchen: A Love Story (with Recipes) by Luisa Weiss

�Luisa has a way of telling a story that?s nothing short of entrancing.? �Deb Perelman, author of The Smitten Kitchen Cookbook Chocolate and Zucchini.� 101 Cookbooks. The Julie/Julia Project. In the early days of food blogs, these were the pioneers whose warmth and recipes turned their... more

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Madhur Jaffrey's World Vegetarian : More Than 650 Meatless Recipes from Around the Wo...

In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a... more

In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare. More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables. Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking.

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Comfort Food: Warm and Homey, Rich and Hearty by Rick Rodgers

Over 100 timeless recipes presenting the essentials of American comfort food, updated to feature quality, seasonal ingredients.A stack of blueberry pancakes drizzled with syrup, a creamy dish of mac and cheese, hearty spaghetti and meatballs, old-fashioned buttermilk fried chicken, warm peach... more

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The Williams-Sonoma Collection: Chicken by Rick Rodgers & Chuck Williams

The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup. Williams-Sonoma Collection Chicken offers more than 40 easy-to-follow recipes, including both classic... more

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Totally Easy Sinfully Delicious Melt-in-Your-Mouth Desserts by Alice Medrich

No description available.

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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by...

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of... more

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Honey: A Selection of More than 80 Delicious Savory & Sweet Recipes by Hattie Ellis

From bees in the garden to honey in the kitchen to honey as medicine, this is the ultimate, authoritative guide to nature's sweetest gift. Hattie Ellis, one of the world's foremost experts on the subject, explains how to make the most of this power food, and provides a glossary of different... more

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Modern Jewish Cooking: Recipes & Customs for Today?s Kitchen by Leah Koenig

No description available.

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The Gamble House Cookbook by Unknown Author

The Gamble House is a winter house designed in 1908 by architects Greene & Greene for the Gamble family of Proctor & Gamble fame. Built at the height of the Arts and Crafts movement it remains an important international architectural landmark and a monument to gracious living. Presented in Mrs.... more

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The Slow Cooker Ready & Waiting Cookbook: 160 Sumptuous Meals That Cook Themselves by...

Hearty stews. Rib-sticking chilis. Tender pot roasts. The real secret is a long, slow simmer at a constant temperature, and no appliance does this better than the slow cooker. If your old slow cooker recipes disappointed you, throw them away! The Slow Cooker Ready and Waiting Cookbook is for... more

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A Girl and Her Greens by April Bloomfield & J. J. Goode

From chef and restaurant owner April Bloomfield, the author of the critically lauded cookbook A Girl and Her Greens, comes a beautiful, full-color cookbook that offers on tantalizing seasonal recipes for a wide variety of vegetables, from such summer standbys as zucchini to earthy novelties like... more

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The New Spanish Table by Anya von Bremzen

Spain is the next France, announces The New York Times Magazine. And Wine Spectator declares: “Spain is setting the pace in Europe today when it comes to wine and food.” Food and travel editors herald Spain as the new Italy. Something incredibly fascinating is happening in the... more

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Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimic...

No description available.

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The Juice Generation: Fresh Juices, Green Drinks, and Superfood Smoothies for a Brigh...

From one of America?s foremost and pioneering juicing companies comes a beautifully illustrated guide to creating restorative and energizing juices and smoothies; as well as preparing nutrition-rich, blended superfoods.No matter where you fall on the ?Green Curve??whether you are newly Juice... more

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Mccormick & Schmick's Seafood Restaurant Cookbook by Bill King

No description available.

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Steaks, Chops, Roasts Ribs by Unknown Author

No description available.

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Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten

For America?s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves?and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared... more

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Americas Best Lost Recipes: More than 150 heirloom recipes too good to forget by The ...

No description available.

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The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean A...

Contemporary German cooking couples hearty regional traditions with the subtle, light, and more sophisticated tastes of the modern palate. Jean Anderson and Hedy Würz lead readers from the back roads of Bavaria to the vineyards on the Moselle, from a quaint subterranean tavern in... more

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American Bistro: Great Recipes in the New Cooking Tradition by Diane Rossen Worthingt...

It's casual, it's satisfying, and it's the way we want to eat now. Inspired by European corner cafes, the new American bistro fare is defined by fresh ingredients and a preference for locally grown, seasonal items. Sophisticated in its simplicity, featuring ethnic flavors, regional foods, and... more

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Healthy 1-2-3 : The Ultimate Three-Ingredient Cookbook, Fat-Free, Low Fat, Low Calori...

In the kitchen, award-winning chef Rozanne Gold proves (again) that three is a magic number. On a mission to provide health-conscious home cooks with a remarkable assortment of appealing, wholesome dishes, Gold maximizes the flavor in her recipes by removing extraneous ingredients and reducing... more

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Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean by Diane ...

Mediterranean Grilling presents a collection of classic and new recipes for flame-kissed dishes from the regions surrounding the Mediterranean Sea, where the great grilling tradition dates back to ancient times, but the flavors are always fresh. Diane Kochilas takes the familiar and much-loved... more

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Waste-Free Kitchen Handbook by Dana Gunders

Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for reducing food waste. From a... more

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The Best Light Recipe (The Best Recipe) by Unknown Author

Let's face it. In America's Test Kitchen our goal has always been clear: develop the best recipe possible. Only rarely have we stopped to consider the fat or calorie content of the food we make …until now. The Best Light Recipe is different. In response to the increasing interest from our... more

Let's face it. In America's Test Kitchen our goal has always been clear: develop the best recipe possible. Only rarely have we stopped to consider the fat or calorie content of the food we make …until now. The Best Light Recipe is different. In response to the increasing interest from our readers to shed the same obsessive attention the right ingredients and techniques for the guaranteed foolproof recipe for lighter foods, we are pleased to offer more than 300 guaranteed foolproof full-flavored, lower fat and reduced-calorie recipes, 95% of which are completely new! Each recipe lists calories, fat, saturated fat, cholesterol, protein, fiber and sodium per serving to help you cook smart. From chunky guacamole to brownies, from macaroni and cheese, lasagna, and spaghetti and meatballs to blueberry muffins and even chocolate cake and cheesecake, we tested and retested our favorite recipes until we arrived at the best recipes that cut calories and fat without sacrificing flavor. We also recognized that we couldn't do the impossible- so if we weren't satisfied with the results in our kitchen, the recipe didn't make it into the book. Nor did we include recipes that relied on smoke and mirrors to reduce fat and calories, like beef stew with only a forkful of beef or cookies the size of quarters. The Best Light Recipe, packed with more than 100 illustrations and 16 pages of full-color photos, also includes naturally healthy recipes tweaked to be even lighter and healthier, like gazpacho, poached salmon, stir-fry chicken, grilled tuna burgers, and pan-roasted asparagus. And the healthy techniques you'll learn, including using milk and cornstarch instead of cream and butter to make a simple pan sauce (trust us, it really works), or reserving the good olive oil to lightly drizzle on your pasta before serving (when you use less and get the most flavor), will last over a lifetime of healthy cooking. The Best Light Recipe also features objective equipment ratings and ingredient tastings, from the best muffin tin and Dutch oven to the best soy sauce and chicken broth, as well as illustrated tips and techniques, from slicing flank steak for stir fries, to creating the best deep-fried crust without actually frying. In short, it is your essential guide to lighter, great-tasting recipes that deliver every time.

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The Best American Classics: A Best Recipe Classic (Best Recipe Series) by Unknown Aut...

Step into our test kitchen and learn how to make truly great American food. Want to know how to keep lemon meringue pie from weeping or which type of chocolate makes the best pudding? Want to capture the flavors of a real clambake on top of the stove? To find the answers to these and hundreds... more

Step into our test kitchen and learn how to make truly great American food. Want to know how to keep lemon meringue pie from weeping or which type of chocolate makes the best pudding? Want to capture the flavors of a real clambake on top of the stove? To find the answers to these and hundreds more questions, we made 28 lemon meringue pies, chopped our way through pounds of chocolate, and steamed enough clams to feed a small town. In addition, we've included more than 200 illustrations plus no-nonsense equipment ratings and taste tests of supermarket ingredients. The Best American Classics features more than 300 recipes that cover the wide range of American cooking. Choose from favorite regional dishes such as Chicago deep-dish pizza, New Orleans' legendary red beans and rice, or New York cheesecake. Or select beloved family fare like chicken pot pie, glazed meatloaf, and green bean casserole. Restaurant classics are here as well, from Parker House rolls and Waldorf salad to bananas foster. The Best American Classics celebrates the breadth of our cuisine with foolproof recipes that will stand the test of time. Real Boston Baked Beans that are worth the wait If you want to make Boston baked beans that are a cut above the tourist variety, you'll need salt pork and bacon for authentic smoky flavor. And for best results, bake the beans for five hours, leaving the cover off the pot during the final hour to thicken the sauce to just the right consistency. Stovetop Mac 'n Cheese that's Silky Not Sticky This all-around family favorite appears in more guises than just about any other comfort food on the planet. But the best recipe, we found, is made on the stovetop (not baked) and uses evaporated milk in the sauce (not a fussy b�chamel). All-American Meatloaf that's Crusty and Glazed Not Soggy For the best meatloaf, use a mix of meats (beef, pork, and veal). Then, select the right binders: cracker crumbs and breadcrumbs don't mask the flavor of the meat. Lastly, bake the loaf free-form (so it doesn't get soggy) and give it a double dose of glaze. Strawberry Shortcake That Tastes as Good as it Looks For a juicy filling that stays put between the biscuits, choose the ripest berries and then mash some of them into a chunky sauce and slice the rest. Left to sit with a little sugar, the mixture macerates, making a thick filling that soaks into the tender, easy-to-make biscuits.

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365 Quick Tips by Editors of Cook's Illustrated Magazine

Kitchen Tricks and Shortcuts to Make You a Faster, Smarter, Better Cook Cook's Illustrated magazine's 365 Quick Tips has definitive answers to many kitchen quandaries. Containing top tips, shortcuts, time, money, and sanity-saving advice from the magazine, the book is an... more

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The Best Recipe by Editors of Cook's Illustrated Magazine

Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as "America's Test Kitchen," renowned for its near-obsessive dedication to finding the best methods of American home cooking. Over the years, we've tested 80 recipes for chocolate chip cookies, more than 70 recipes for... more

Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as "America's Test Kitchen," renowned for its near-obsessive dedication to finding the best methods of American home cooking. Over the years, we've tested 80 recipes for chocolate chip cookies, more than 70 recipes for gumbo, 40 versions of the peanut butter cookie, and more than 20 versions of such simple recipes as coleslaw, roast chicken, and hash brown potatoes. The Best Recipe is a collection of the editors' picks from the pages of Cook's Illustrated. The recipes have been edited, organized, and annotated with in-depth descriptions of how we developed the "best" recipe. And they appear alongside dozens of equipment ratings and taste tests of supermarket foods, as well as more than 200 illustrations demonstrating the most efficient food preparation methods. In The Best Recipe, we invite you into our test kitchen, where you will stand at our elbow as we try to develop the best macaroni and cheese or the best split pea soup. You'll discover how to make a foolproof yellow cake, a perfectly cooked prime rib roast, and homemade bread in under two hours. You'll find out how to solve the problem of watery coleslaw, overcooked turkey breast, acidic salad dressing, dull tomato sauce, sticky white rice, dry turkey burgers, tough scrambled eggs, and sunken birthday cakes. You will also find the secret to bakery-style high-rise muffins and the way to make that restaurant favorite, warm, fallen chocolate cake, at home, with only a few minutes of preparation. The Best Recipe also gives you useful tips on purchasing cookware (based on extensive test kitchen evaluations), including pie plates, food processors, standing mixers, chef's knives, skillets, vegetable peelers, and Dutch ovens. We also explain the science of cooking (how to cream butter and why, how baking powder works, the difference between semisweet and bittersweet chocolate) and offer tips on purchasing canned chicken stock, canned tomatoes, flour, butter, and dried pasta. The editors of Cook's Illustrated have performed thousands of hours of kitchen testing to bring you a cookbook that not only provides the best recipes but also tells you how they came to be that way. Let The Best Recipe become your one-stop cooking school and your favorite kitchen reference.

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Pasta (Food Made Fast) by Julia Della Croce

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked... more

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Food Made Fast: Weeknight (Williams-Sonoma) by Melanie Barnard

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked... more

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Food Made Fast: Soup (Williams-Sonoma) by Georgeanne Brennan

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked... more

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Williams-Sonoma Food Made Fast: Small Plates (Food Made Fast) by Brigit Binns

Four new, exciting titles build upon the vastly popular, collectible Food Made Fast series from Williams-Sonoma (Desserts, Simple Suppers, Small Plates, & Vegetarian). Featuring delicious food that is simply prepared, each book is designed for today's busy but taste-conscious cook.... more

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Williams-Sonoma Food Made Fast: Vegetarian (Food Made Fast) by Dana Jacobi

Four new, exciting titles build upon the vastly popular, collectible Food Made Fast series from Williams-Sonoma (Desserts, Simple Suppers, Small Plates, & Vegetarian). Featuring delicious food that is simply prepared, each book is designed for today's busy but taste-conscious cook.... more

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Williams-Sonoma: Food Made Fast Asian (Food Made Fast) by Farina Wong Kingsley

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a... more

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Food Made Fast Grilling (Williams-Sonoma Food Made Fast) by Rick Rodgers

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a... more

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Diabetes - Eat and Enjoy by Christine Roberts & Jennifer MacDonald & Margaret...

Explains in simple terms the relationship between diabetes and food, provides guidelines for good management and includes delicious and healthy recipes not only for those with diabetes but for the whole family.

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Diabetes: Eat and Enjoy by Christine Roberts & Jennifer McDonald & Margaret C...

No description available.

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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven ...

The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well,... more

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Indoor! Grilling by Steven Raichlen

Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain... more

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Planet Barbecue: 275 Recipes, 53 Countries, 6 Continents of Great Flavor by Steven Ra...

The most ambitious book yet by America?s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out?again?on the barbecue trail four years ago, Steven Raichlen visited 53 countries?yes, 53 countries?and collected 275 of the tastiest, most... more

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Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglo...

An essential collection of more than 100 foolproof recipes from food luminaries such as Julia Child, Alice Waters, and David Chang--curated, introduced, and photographed by the team behind the leading food website Food52. This debut title from Food52 Works, a new imprint from Ten Speed Press,... more

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Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you... more

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Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar by Jennifer Den...

With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches. Eating in Italy is all about simple pleasures, relaxing with good company, and savoring fresh,... more

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Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmothe...

Jewish Cooking Boot Camp takes every last ounce of intimidation out of Jewish cooking while serving up a hearty helping of family, culture, and other flavors to savor.

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Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Frien...

There's much more to Trisha Yearwood than an award-winning country music career?she's also a passionate Southerner who has won the hearts of Food Network fans with her cooking show, Trisha's Southern Kitchen. In her New York Times bestseller, Home Cooking with Trisha Yearwood, Trisha invites... more

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Matzo: 35 Recipes for Passover and All Year Long by Michele Streit Heilbrun & Dav...

The preeminent fine Kosher food company with a 90-year history, Streit's, presents 35 recipes for enjoying matzo during the eight days of Passover and all year long. Matzo and the story of its creation are the centerpiece of both the meals and the observance of Passover; it is eaten in place of... more

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Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson Executi...

In Perfect One-Dish Dinners, the New York Times best-selling author Pam Anderson shares her secret for having people over without breaking stride: Make just one dish. Instead of a parade of offerings, she focuses attention on a single main course--a rustic tart, paella, grilled platter, or homey... more

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The Sprinkles Baking Book: 100 Secret Recipes from Candace's Kitchen by Candace Nelso...

The New Great American Baking Book from the chef and creator of Sprinkles Bakery and judge of Cupcake Wars When chef and owner Candace Nelson opened America's first cupcake-only bakery in 2005, people thought she was crazy. "What else do you sell," they'd ask. But on opening day they sold out,... more

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The French Slow Cooker by Michele Scicolone

French flair without fuss, by the best-selling author ofThe Italian Slow Cooker� With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a Frenchgrandm�re. Proven�al vegetable soup. Red-wine braised beef with mushrooms. Chicken with... more

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Eat Me: The Food and Philosophy of Kenny Shopsin by Kenny Shopsin & Carolynn Carr...

"Pancakes are a luxury, like smoking marijuana or having sex. That?s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.? Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and... more

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Weight Watchers 50th Anniversary Cookbook: 250 Delicious Recipes for Every Meal by W...

No description available.

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The Native Foods Restaurant Cookbook by Tanya Petrovna

When people ask Tanya Petrovna, “Are you a strict vegetarian?” she replies: “no, I’m a fun vegetarian!” As head chef of the popular Native Foods chain of restaurants in Southern California, Tanya treats her customers to a vegan cuisine that is so tasty, satisfying,... more

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American Masala: 125 New Classics from My Home Kitchen by Suvir Saran & Raquel Pe...

In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves. American Masala takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex... more

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Pasta e Verdura : 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Othe...

Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these... more

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Le Creuset Mini-Cocotte: 25 Sweet and Savory Recipes by Lissa Streeter

The mini-cocotte is the perfect marriage of style and function. With these diminutive casseroles, home cooks can make individual servings of pot pies, stews, soups, appetizers, and even desserts in attractive cookware that moves easily from oven or stove to table. Le Creuset Mini-Cocotte offers... more

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Le Creuset Mini-Crocette by Lissa Streeter

Le Creuset cookbook from Alain Ducasse publishing features 25 specially created recipes for he mini cocotte and its versatile cookinig and serving features

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The Cornbread Gospels by Crescent Dragonwagon

“Cornbread? I LOVE cornbread!” For six years, that’s the response Crescent Dragonwagon got when people asked her what she was writing about. Over time, she came to understand: Not only is hot, just baked cornbread delicious, it evokes—powerfully—the heart, soul, and... more

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Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure b...

Delicious recipes for vegetarian soups from the author of ?the most influential cookbooks in the history of modern vegetarian cuisine? (Chicago Sun-Times). Anna Thomas?s Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with... more

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Small-Batch Baking by Debby Maugans Nakos

Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the... more

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The Home Barista: How to Bring Out the Best in Every Coffee Bean by Simone Egger &...

For coffee enthusiasts everywhere, a charming handbook to becoming your own favorite barista More than 100 million Americans start each day with a cup of coffee (many at no small price)! It?s a fact : We love coffee. Now, in The Home Barista, two professionals reveal the secrets to brewing... more

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On the Noodle Road: From Beijing to Rome, with Love and Pasta by Jen Lin-Liu

A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love. Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate... more

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Food Made Fast: Slow Cooker (Williams-Sonoma) by Norman Kolpas

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked... more

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Williams-Sonoma Food Made Fast: One Pot by Carolynn Carreno & Chuck Williams (Edi...

One-pot meals are a time-saver that this cookbook makes even easier. From our Food Made Fast series, it presents 40 recipes for savory one-pot dishes. In each one, the few ingredients are quickly prepared, then the dish simmers or bakes while you do other things. Hungarian Beef Stew and Chicken... more

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Williams-Sonoma Food Made Fast: Make Ahead by Rick Rodgers

No description available.

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Shake: A New Perspective on Cocktails by Eric Prum & Josh Williams

An artisinal cocktail book by two best friends and the entrepreneurs who invented the The Mason Shaker cocktail shaker and whose mission is to bring cocktail crafting out of the bar and into the home. Design, cocktail, and culinary enthusiasts Eric Prum and Josh Williams realized that while... more

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Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless

No description available.

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Pleasures of the Vietnamese Table by Mai Pham

A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavor all its... more

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The Cafe Cookbook : Recipes from London's River Cafe by Ruth Rogers

With their innovative interpretation of Italian country cooking, Rose Gray and Ruth Rogers have made London's legendary River Cafe one of the most influential and popular restaurants in the world. Their first book, Rogers Gray Italian Country Cookbook, was an international bestseller. Now, in... more

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Mad Hungry Cravings by Lucinda Scala Quinn

Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really... more

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Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and...

There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it... more

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The Apple Cookbook by Olwen Woodier & Andrea Gray (Illustrator) & Leslie Fry ...

Honey Crisp. Puritan. Fuji. Twenty-One. Rhode Island Greening. Newtown Pippin. Jerseymac. What's a cook to do with the varieties of apples appearing at supermarkets, orchards, and farmer's markets all over North America? Apples most often bring to mind sweet desserts, such as pies... more

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The WELCOME TABLE : African-American Heritage Cooking by Jessica B. Harris

The African-American way with food combines the improvisational techniques that gave the world jazz with the culinary techniques and piquant tastes of the African continent. From Hoppin' John to creamy Sweet Potato Pie, from Benne Seed Wafers to the Gospel Bird, African-American cooking recalls... more

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Kosher on the Coast by Congregation Nertamid Sisterhood

No description available.

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Dorie's Cookies by Dorie Greenspan

All-new collection from a "revered icon" and "culinary guru" (New York Times). Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them?until now. To merit her ?three purple stars of approval,? every cookie had... more

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The How Can It Be Gluten Free Cookbook by Editors at America's Test Kitchen

More than 3 million people have a serious health issue that requires that they eat gluten free. In addition, many people with chronic health issues experience relief of symptoms by following a gluten-free diet. But perhaps the largest growing market for gluten-free products is the segment of the... more

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The Make Ahead Cook by Editors at America's Test Kitchen

No description available.

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Table for Two: Cooking and Entertaining for You and Your +1 by Marc J Sievers

We each have different plus-ones in our lives--those friendships, relationships, and special connections who deserve our undivided attention. Table for Two, Marc's second cookbook, is a masterful guide to simplified and elegant entertaining, just for two! He has created flavorful, easy, and... more

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Trisha's Table: My Feel-Good Favorites for a Balanced Life by Trisha Yearwood & B...

Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let... more

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The Art and Soul of Baking by Sur La Table & Cindy Mushet

"I've been using high-quality baking tools from Sur La Table for years, and now I can add their all-purpose baking book, with delicious and easy-to-follow recipes, to my collection. The photos alone are worth the price, but Cindy Mushet's clear recipe descriptions and nurturing voice make this a... more

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River Cafe Cookbook by Ruth Rogers

No description available.

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Bacon Nation: 125 Irresistible Recipes by Peter Kaminsky & Marie Rama

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle?s, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig... more

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The Best of Cooking Light Everyday Favorites: Over 500 of our all-time favorite recip...

We define everyday favorites as the recipes we use again and again, the ones that are most memorable, and, most important, that taste great! Now you can enjoy over 500 of our best-loved recipes right at your fingertips with The Best of Cooking Light Everyday Favorites. Anytime a Cooking Light... more

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Dinner Is Served: An English Butler's Guide to the Art of the Table by Arthur Inch &a...

Elegant entertaining is always in style, and who better to explain the finer points of the art of the table than Arthur Inch, a veteran English butler who served as technical advisor for the film Gosford Park? With an historian's appreciation for the traditions of fine English homes, he... more

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Steven Raichlen's Healthy Latin Cooking : 200 Sizzling Recipes from Mexico, Cuba, Car...

The New Look of Latin-- Lighter, Quicker, BetterThree Empanadas (Pages 80, 81, and 82)Midnighter Sandwich (Page 182)Flan (Page 300)Also available in Spanish under the title Salud y Sazón.

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River Cafe Cookbook: Bk.2 by RUTH ROGERS ROSE GRAY

No description available.

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The Big Book of Soups & Stews: 262 Recipes for Serious Comfort Food by Maryana Vollst...

Where the best-selling Big Book of Casseroles brought bubbling cheese and golden bread crumbs, The Big Book of Soups and Stews brings succulent meats, tender vegetables, and creamy, savory goodness with 262 comforting recipes for soups, chowders, and stews. From a hot and hearty stew for a cold... more

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The Pleasures of Cooking for One by Judith Jones

From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one.Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled... more

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Instant Pot� Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Ev...

The Instant Pot� makes it so easy to cook fast, whole foods meals that there's really only one thing people who own them want: to use it for everything. Whether you've made just a few recipes, or a few hundred recipes, with the pot, Instant Pot Obsession recognizes that there's always more you... more

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Charcuteria: The Soul of Spain by Jeffrey Weiss

No description available.

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Mark Bittman's Kitchen Express: 101 inspired dishes for each season you can make in 2...

People who like to eat well without the fuss have always turned to Mark Bittman for his trademark pared-down elegance and contemporary style. In 404 Express, Bittman, author of the popular New York Times column "The Minimalist" and the bestselling How to Cook Everything series, offers readers a... more

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The Slow Mediterranean Kitchen : Recipes for the Passionate Cook by Paula Wolfert

From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of... more

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Glorious Pasta of Italy by Domenica Marchetti

Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list... more

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Salt to Taste: The Key to Confident, Delicious Cooking by Marco Canora & Cathy Yo...

The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook’s own palate. In Salt to Taste, Chef Marco... more

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The Table Comes First: Family, France, and the Meaning of Food (Vintage) by Adam Gopn...

Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing??You still eat meat?? With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding... more

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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David L...

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz?s gorgeous guide to the pleasures of homemade ice... more

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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by ...

A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity... more

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Mediterranean cooking by Paula Wolfert

Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.

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Couscous and Other Good Food from Morocco by Paula Wolfert

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to... more

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Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs (Will...

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes... more

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Chocolate Wars: The 150-Year Rivalry Between the World's Greatest Chocolate Makers by...

With a cast of characters that wouldn't be out of place in a Victorian novel, Chocolate Wars tells the story of the great chocolatier dynasties, through the prism of the Cadburys. Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the... more

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The Best Recipes in the World by Mark Bittman

No description available.

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Lucky Peach Presents Power Vegetables!: 102 Turbocharged Recipes for Vegetables with ...

Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to... more

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Corn: Roasted, Creamed, Simmered and More by Olwen Woodier

Nothing is more sublime than the taste of the first fresh corn of the season, steaming hot, slathered with butter, and lightly salted. Award-winning cookbook author Olwen Woodier explains how to best enjoy fresh corn, as well as how to freeze or preserve that farm-fresh taste so that corn lovers... more

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Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes by The Editors a...

Tasting Table calls the Instant Pot ?the hottest kitchen tool since George Foreman?s pint-size grill? and everyone from Ruth Reichl to top food bloggers rave about its efficiency, convenience, and affordability. Now, with this licensed cookbook?one of the most comprehensive published to date?you... more

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Little Book of Jewish Appetizers by Leah Koenig

No description available.

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The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern M...

Over 300 recipes explore the common elements and regional differences of border cooking.

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Fresh from the Farmers' Market: Year-Round Recipes for the Pick of the Crop by Janet ...

Offering quality and prices that can't be beat, and emphasizing the enduring value of small local farms, farmers' markets are popping up all over the country. Acclaimed food writer Janet Fletcher and photographer Victoria Pearson bring the freshness and flavor of peak produce to the... more

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Momofuku Milk Bar by Christina Tosi & Courtney McBroom & Gabriele Stabile (Ph...

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery. Momofuku Milk Bar shares the recipes for Christina... more

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Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Roman...

Some of the Best Food You?ll Never Eat in a Restaurant Danny Meyer?s restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food... more

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Farmers' Market Desserts by Jennie Schacht

The number of U.S. farmers' markets has grown by 20% over the past three years to nearly 5,300 nationwide. This collection of tempting desserts inspired by those markets and the farmers who share their produce there satisfies the sustainable shopper's sweet tooth with more than 50... more

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Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman

More than 100 new, easy-to-cook, impossible-to-resist recipes from the beloved blogger and�New York Times�best-selling, award-winning author of�The Smitten Kitchen Cookbook. A perfect gift for your mom, your friends, your boss, or yourself,�Smitten Kitchen Every Day: Triumphant and Unfussy New... more

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Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and In...

75 all-new recipes for Melissa Clark's signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot(R). Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what... more

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The Everything Cast-Iron Cookbook (Everything Series) by Cinnamon Cooper

Every chef worth her skillet knows cast iron beats nonstick every time! In The Everything Cast-Iron Cookbook, you'll learn how easy it is to create healthy and delicious recipes with these versatile pans. Food writer and cast-iron enthusiast Cinnamon Cooper shows you how to make 300... more

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How to Squeeze a Lemon: 1,023 Kitchen Tips, Food Fixes, and Handy Techniques by Fine ...

Ever wonder how to cut lemon wedges so they won?t squirt you in the eye? Or what to do with those overgrown zucchinis from the garden? How to save that bread that just won?t rise? In How to Squeeze a Lemon, home cooks and chefs alike will find a delightful and nearly endless source of cooking... more

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Verdura: Vegtables Italian Style by Viana LA Place

An inspired collection of nearly three hundred classic and original recipes, Verdura translates the Italian passion for food into an endless celebration of vegetables."A good salad tomato should be firm, plucked from the vine just before it is fully ripened, and heavy with the spicy scent of its... more

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Baking Style: Art, Aroma, Expression by Lisa Yockelson

Baking is one of the most engaging and animated of all the kitchen arts. And the style of baking?the visual experience, the lure of the hands-on, the literary expression of it all?is as essential as what you actually stir, whip, or beat in a mixing bowl, compose on a baking sheet, and relay into... more

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Brunch: Recipes for Cozy Weekend Mornings by Georgeanne Brennan

Whether you have a special occasion to celebrate or you simply want to spend time with family and friends, hosting a brunch is the perfect opportunity. With more than fifty delicious recipes and six fresh ideas for serving them with style, Brunch offers a variety of ways to enjoy this favorite... more

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The A.O.C. Cookbook by Suzanne Goin

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C.,... more

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Sweet by Yotam Ottolenghi & Helen Goh

A collection of over 110 recipes for sweets, baked goods, and confections from London's superstar chef Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining... more

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The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli & Fr...

From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino?a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens?for food that is "completely... more

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How to Cook Italian by Giuliano Hazan

Few understand how to cook great Italian food in America like Giuliano Hazan. A master teacher in his own right -- Giuliano is the son of the authority on Italian cooking, Marcella Hazan -- he knows exactly what home cooks want and need: delicious, easy, and often quick-to- prepare authentic... more

Few understand how to cook great Italian food in America like Giuliano Hazan. A master teacher in his own right -- Giuliano is the son of the authority on Italian cooking, Marcella Hazan -- he knows exactly what home cooks want and need: delicious, easy, and often quick-to- prepare authentic Italian meals made with readily available ingredients.How to Cook Italian is Hazan's masterwork, the culmination of twenty years of teaching experience, and a perfect follow-up to his previous two highly successful books, Every Night Italian and The Classic Pasta Cookbook.Hazan covers the basics of Italian cooking, including perfectly cooking pasta, saut�ing vegetables, making quick pan sauces, and braising meats until they are fork tender. He guides you every step of the way -- from what you need (usually just a saut� pan and a pot) and what you don't (expensive, fancy equipment) to how to shop and stock the pantry, refrigerator, and freezer for easy, fantastic meals throughout the week.Over 225 clear and concise recipes reflect the way Americans grocery-shop, cook, and eat. Preparation time and total time from start to finish are listed for each dish. Recipes cover all aspects of the meal, from appetizers and buffet items to soups, pastas, risottos, entrees, vegetables, salads, and desserts.For quick weeknight dinners, cooks can choose from a wide variety of dishes ready in thirty minutes or less: Spaghetti Carbonara; Risotto with Rosemary; Grilled Salmon with Thyme and Parsley Sauce; Shrimp with Pistachio Sauce; Chicken Breast Fillets with Lemon; and Beef Tenderloin with Balsamic, Arugula, and Parmigiano, to name a few.When time is more plentiful, there are dishes such as Classic Bolognese Meat Sauce or Tuscan Rag�, Pork Loin Braised in Milk, and Leek and Porcini Lasagna.To indulge your sweet tooth, try Neapolitan Lemon Trifle, Flourless Chocolate Cake, and Grandma's Custard Pie.Illustrated with thirty-two pages of full-color photographs of finished dishes as well as instructional line drawings throughout, this is the one Italian cookbook that today's American cooks cannot live without.

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The Parchment Paper Cookbook: 150 Healthy, Fast, Delicious Dishes the Whole Family Wi...

What if readers could whip up healthy, mouthwatering meals that their family loved - without making a mess? Well, it's as easy as parchment paper. Cooking in parchment paper is akin to cooking in foil - if foil were French, fast, and environmentally friendly. In "The Parchment Paper Cookbook",... more

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Polenta: Over 40 Recipes for All Occasions by Brigit Legere Binns

No description available.

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The American Century Cookbook: The Most Popular Recipes of the 20th Century by Jean A...

For the past ten years, Jean Anderson has been on a quest: to search out the most popular recipes of the 20th century and to chronicle 100 years of culinary change in America. The result is a rich and fascinating look at where we've been, at the recipes our mothers and grandmothers loved, and at... more

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Cover & Bake (Best Recipe Classics) by Unknown Author

With Cover & Bake, the editors at Cook?s Illustrated set out to revive the venerable casserole. From Turkey Tetrazzini and Chicken Divan to Crab Imperial and Hoppin? John, casserole cooking represents the ingenuity and practicality of the American cook. In Cover & Bake, the editors set out to... more

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How to Make a Pie by Editors of Cook's Illustrated Magazine & Jack Bishop

An illustrated step-by-step guide to perfect pie crusts and fillings

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American Classics: More Than 300 Exhaustively Tested Recipes For America's Favorite D...

Classic recipes from American home cooking?tested and refurbished in the Cook's Illustrated test kitchen. Over the years, many classic American recipes have fallen into disrepair, barely recognizable shambles of their former selves. So if you want a recipe for cornbread, cheesesteak... more

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The America's Test Kitchen Family Cookbook by Editors at America's Test Kitchen

Heavy-Duty Revised Edition [Ring-bound] Featuring More Than 1,200 Kitchen-Tested Recipes, 1,500 Photographs and No-Nonsence Equipment and Ingredient Ratings. The America's Test Kitchen Family Cookbook, which calls itself a cookbook, cooking school, and kitchen reference in... more

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The classic cookbook: The best of American home cooking : together in one volume, The...

No description available.

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The Complete Cooking For Two Cookbook by Editors at America's Test Kitchen

The only comprehensive cookbook specially designed for a 2-person household--with more than 650 foolproof recipes scaled down for two. From breakfast to dinner, sides to desserts, plus slow cooking, vegetarian, and grilling--we include a wide range of cuisines. A perfect gift for newlyweds,... more

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The Secret to Tender Pie (America's Grandmothers Share their Favorite Recipes) by Min...

Recipes From The Heart. Bride's Biscuits, Gram's Soul Stew, Lou Lee's Corn Bread, Artichoke Soup, Apflekuchle, Okra Gumbo, Aunt Evie's Jingle Bell Cookies, Pedernales River Chili, Nettie Tilton's Fried Chicken, Grandma Pheney's Passover Sponge Cake, Madam Wong's Crispy Duck, Mrs. Blair's Irish... more

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Louisiana Real and Rustic by Emeril Lagasse

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted... more

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today. "Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.

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The Gefilte Manifesto: New Recipes for Old World Jewish Foods by Jeffrey Yoskowitz &a...

No description available.

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Hot Links And Country Flavors: Sausages in American Regional Cooking (Knopf Cooks Ame...

This first book in the new Knopf Cooks America series features 60 different regional sausages in 200 recipes; a new American classic.

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American Pie: My Search for the Perfect Pizza by Peter Reinhart

In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly... more

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The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzer...

No description available.

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Cooking Light Comfort Food: Home Cooked, Delicious Classics--Made Light by Editors of...

No description available.

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Cooking for Geeks: Real Science, Great Cooks, and Good Food by Jeff Potter

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?More than just a cookbook, Cooking for Geeks applies your... more

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Fanny at Chez Panisse : A Child's Restaurant Adventures with 46 Recipes by Alice L. W...

Chez Panisse is a restaurant in Berkeley, California, run by Alice Waters and her large group of friends. Her daughter Fanny's stories of this busy place are a friendly and funny introduction to the delights of real restaurant life, and her recipes show how easy and inexpensive it is to make... more

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My Pantry: Homemade Ingredients That Make Simple Meals Your Own by Alice Waters &...

In this sweet, petite collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long. In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at... more

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L. A. Son: My Life, My City, My Food by Roy Choi & Tien Nguyen & Natasha Phan

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved -- and, with the creation of the Korean taco, reinvented street food along the... more

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The Smitten Kitchen Cookbook by Deb Perelman

The long-awaited cookbook by Deb Perelman of Smitten Kitchen?home cook, mom, photographer, and celebrated food blogger. Deb Perelman loves to cook. It?s as simple as that. She isn?t a chef or a restaurant owner?she?s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at... more

The long-awaited cookbook by Deb Perelman of Smitten Kitchen?home cook, mom, photographer, and celebrated food blogger. Deb Perelman loves to cook. It?s as simple as that. She isn?t a chef or a restaurant owner?she?s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions?and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You?ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that?s downright bad? So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can?and should be?delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook?the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook?more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb?s beautiful color photographs. The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: ?What should my new signature dessert be?? ?What is always welcome at a potluck?? ?What did Deb consume almost single-handedly a week after having a baby?? These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in?plus what to make for it!?and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

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What's Gaby Cooking: Everyday California Food by Gaby Dalkin

In What?s Gaby Cooking Everyday California, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it?s like to ?go coastal.? It?s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa!... more

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How to Cook Everything Fast by Mark Bittman

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently. In How to Cook Everything Fast, Mark Bittman provides a game plan for... more

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The Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper & Sally Swift

No description available.

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Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 1...

An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning?finally?to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters... more

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Dungeness Crabs And Blackberry Cobblers : The Northwest Heritage Cookbook (Knopf Cook...

Explore the rich heritage of the Northwest-a yeasty mix of Native American wilderness ways with the cooking style of the French settlers, as well as the New Englanders, Scandinavians, Germans, Italians, and Asians who followed. Janie Hibler interweaves fascinating pieces of lore, history,... more

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Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra

A ginger-scented hamburger on the grill. Steaming pasta redolent of eggplant and fenugreek. Stir-fried garlic with the pungent aroma of chopped cilantro. In Chilis to Chutneys author Neelam Batra takes familiar American fare and reinterprets it using her Indian spice cupboard and cooking... more

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Solo Verdura : The Complete Guide To Cooking tuscan Vegetables by Anne Bianchi

Abbondariza! Tender artichokes, curly endive, plump eggplants, fragrant fennel -- these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Italian heritage expert Anne Bianchi shares the secretsold and new-of how vegetables are... more

Abbondariza! Tender artichokes, curly endive, plump eggplants, fragrant fennel -- these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Italian heritage expert Anne Bianchi shares the secretsold and new-of how vegetables are prepared in this exquisite region. As Italian chefs continually explore new ways to enjoy their country's harvest, Solo Verdura reflects the latest in today's Tuscan cooking. Appreciated for their infinite variety., seasonal goodness, and incredible flexibility, vegetables are especially dear to the Tuscan palate. Anne Bianchicaptures the Italian passion for good food with contemporary recipes and engaging vignettes about the countrv and its people. Beginning with "Essentials," Solo Verdura includes helpful tips on how to buy, store, and clean various vegetables, from the ever-popular porcini mushroom to the relatively unknown salsify, cardoon, and celeriac. Once you know how to choose the best, Bianchi offers a variety of preparation techniques: braising, sauté steaming, frying, and stewing; roasting, boiling, baking, and grilling. She follows with eight chapters full of recipes for Tuscany's harvest: Leaves and Stalks; The Cabbage Family; Roots, Tubers, and Bulbs; Pods and Seeds, Vegetable Fruits; Mushrooms and Truffles; Vegetable Medleys; and finally, Broths, Sauces, Pestos, Oils, and Dough. In typical Tuscan fashion, these accessible recipes respect the natural flavors of vegetables without masking them in overpowering sauces. Melanzana Ripiena (Eggplant Boats Stuffed with Gorgonzola Polenta), Ravioli di Broccoli Proftanati con Limoncino e Scalogne (Broccoli Ravioli Perfumed with Shallots and Lemon Balm), and Crostata di Scarola, Cicoria e Acetosa (Bitter Greens Tart) are just a few of the dishes that will show you how to cook and savor vegetables Italian-style. Illustrated with over fifty black-and-white photographs, Solo Verdura brings a little bit of Tuscany into your home.

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Pig: King of the Southern Table by James Villas

A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest?the mighty pig. From bacon to barbecue, from pork loin to... more

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DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas &...

A city rich in food diversity, New Orleans is as much a city of banana cream pie as it is crawfish boil. In DamGoodSweet, pastry chef David Guas and food writer Raquel Pelzel delve into the rich fabric of the home-style sweets of New Orleans and its surrounding area. Through 50 amazing desserts,... more

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Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan...

One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of... more

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Blue Corn And Chocolate (Knopf Cooks American Series) by Elisabeth Rozin

How many of us still believe that the potato originated in Ireland? That the Mediterranean, and particularly Italy, is the ancestral hearth of the tomato and its tradition of savory sauces? That the fiery chile pepper is an ancient and enduring part of the cuisines of India and Southeast Asia?... more

How many of us still believe that the potato originated in Ireland? That the Mediterranean, and particularly Italy, is the ancestral hearth of the tomato and its tradition of savory sauces? That the fiery chile pepper is an ancient and enduring part of the cuisines of India and Southeast Asia? That the pineapple is as native to Hawaii as chocolate is to Vienna?We believe such things for the good reason that these foods have become very heavily identified with certain cuisines and certain areas of the world. But before the fateful day in 1492, these foods, and many more, were not known and could not have been known to any but the inhabitants of the New World, for it was here that they originated and here that they were utilized exclusively. They include corn, tomatoes, potatoes, the capsicum peppers, many kinds of beans, squashes, and pumpkins, turkey, pineapple, chocolate and vanilla, peanuts and pecans. As European explorers returned, they took these new and exotic products with them to every corner of the Old World, and it was not long before New World foods were changed and adapted to fit into traditional cuisines, adding original and valuable dimensions, to the nutritional and gastronomic experience.But that was only the beginning of the story, for these new foods, venturing forth to unknown lands, were transformed and refashioned along the way. Then they came back to their native shores, brought by the many immigrants who settled America, dressed up in new seasonings, prepared with a variety of new techniques, remodeled and reworked through the traditions of their adopted cuisines. And once they had returned to their original homeland, they were transformed yet again, to fit into the shifting patterns of an emergent American cuisine.Imagine, Elisabeth Rozin asks, what Italian cooking would be without tomatoes, Irish food without potatoes, Indian curry without the fiery capsicum pepper or Hungarian fare without paprika, and French or Viennese cuisine without chocolate and vanilla? Yet it's been only five hundred years since these foods were found in the New World and brought back to the Old.Each food has a story: how it was discovered, how it was greeted in its adopted countries then integrated into the Old World cuisine, how it returned here in dishes that immigrants brought with them, and how it has become a part of mainstream American cooking. And Elisabeth Rozin's 175 recipes -- interlaced with her intriguing sidebars -- tell the story. To wit:Corn dishes: From Grits Milanese and Chinese Crab & Corn Soup to Blue Corn & Pepper Frittata and Maple-Corn Coffee CakePotato dishes: From Potato Chowder with Roasted Garlic and Deluxe Scalloped Potatoes to Potato Latkes and Sweet Potato PonePepper dishes: From Island Pepper Pot and Southwest Lamb Chili to Chicken Paprika and Sweet Pepper FocacciaTomato dishes: From Gazpacho and Tomato Chutney to Creole Spaghetti Sauce and Sun-Dried Tomato PestoBean and Squash dishes: From Curried Lima Chowder and West Indian Pumpkin Soup to Dill-Pickled Green Beans and Black Bean QuicheTurkey dishes: From Turkey Gumbo and Mexican Turkey Mole to South African Turkey Bobotie and Cincinnati Hot ShotsChocolate and Vanilla: From Chocolate Chili and Mississippi Mud Cake to Black & White Chocolate Roll and Vanilla Fruit PureePeanuts, Pecans, Maple, and Sunflowers: From Country Ham & Peanut Soup and Pecan Pie Squares to Maple Mustard Sauce and Sunflower Seed Cocktail Biscuits

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The Greatest Dishes! : Around the World in 80 Recipes by Anya Von Bremzen

Anya von Bremzen has traveled far and wide in search of the world's greatest flavors. Along the way she has gathered a definitive collection of classic recipes and a lifetime's worth of stories. Here the award-winning, globe-trotting food writer presents eighty of the world's best-loved dishes,... more

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The Bacon Cookbook by James Villas

Bacon. It's crispy, salty, smoky, sweet . . . and totally irresistible. Renowned food writer James Villas offers 168 intriguing ways to savor the flavor of everyone's favorite meat, ranging across America and around the globe. You'll find familiar favorites like Spaghetti alla Carbonara and Cobb... more

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The Glory of Southern Cooking by James Villas

Praise for James Villas and The Glory of Southern Cooking "This book is a must for anyone who loves good food, or loves to cook, or who just enjoys wonderful writing. It couldn't be better from a master cook and writer." —Barbara Kafka "There're a lot of books on Southern cooking... more

Praise for James Villas and The Glory of Southern Cooking "This book is a must for anyone who loves good food, or loves to cook, or who just enjoys wonderful writing. It couldn't be better from a master cook and writer." —Barbara Kafka "There're a lot of books on Southern cooking knocking around, but this one's a real keeper. James Villas knows his stuff, maybe better than anyone else in the field. His text is charming, his information fascinating, his recipes good and true. After reading this book, I now believe, as Villas maintains, that Southern American Cooking is our one legitimate regional cuisine." —Paula Wolfert "Because Jim Villas understands the subtleties of the complex Southern culture, he is singular in his ability to translate southern cooking into The Glory of Southern Cooking." —Louis Osteen Louis's at Pawleys & The Fish Camp Bar "This long overdue compendium covers the South like the dew—state by state, kitchen by kitchen. Jim Villas deconstructs the mechanics, preserves the myth, and wallows in the glory of Southern cooking. Both an invaluable historical overview and contemporary exploration, this book is a must, not just for Southerners everywhere, but for anyone interested in serious food—and great storytelling. Jim Villas is a national treasure." —Julia Reed author of Queen of the Turtle Derby and Other Southern Phenomena "Jim Villas was born to write The Glory of Southern Cooking, and this wonderful book is as much about keeping the faith as it is the best ever written about this highly regional cuisine." —John Mariani, author of The Encyclopedia of American Food and Drink "In case of fire, grab James Villas's book The Glory of Southern Cooking, and run out the door. It will not be necessary to replace any other cook- books in your library because this one provides a lifetime of great food." —Jane and Michael Stern authors of Roadfood and Contributing Editors of Gourmet magazine "James Villas has long been a terrific food journalist and a proud, irascible Suth'ner. Now, he's finally put his cultural bias to brilliant use. Whether he's supplying recipes for familiar stuff (she-crab soup, biscuits with gravy) or oddities from eras past (Charleston hobotee, anyone?), he makes a convincing case for Southern cooking as a great cuisine." —David Kamp author of The United States of Arugula

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Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long by J...

Try something new and different on the grill with 50 of Stonewall Kitchen's favorite recipes for grilling everything from steak and chops to lobster, tuna, vegetables, and fruit, including such gastronomic delights as Grilled Prosciutto-Wrapped Figs Stuffed with Blue Cheese and tasty little... more

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Healthy in a Hurry: Simple, Wholesome Recipes for Every Meal of the Day by Karen Anse...

Everyone is looking for ways to fit wholesome, good-for-you meals into their busy schedules. This solution-oriented cookbook shows you how to make the most of over 30 superfoods?from avocados to berries to whole grains?with recipes for delicious dishes made with fresh ingredients that you can... more

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Fast, Fresh, and Green by Susan Middleton

This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to... more

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Cooking Light Weeknight (Cook's Essential Recipe Collection) by Unknown Author

Banish 5 oclock guilt forever with the new, wonderful-to-read, wonderful-to-cook Essential Recipe CollectionWeeknight. It features more than 50 Cooking Light kitchen-tested recipes for family-pleasing, health- conscious meals that dont take a lot of advance planning. Easy entres, one-dish... more

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Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide by America's Test Kit...

Make the most of your multicooker with this new collection of rigorously tested, foolproof recipes that can either be pressure-cooked or slow-cooked. We put you in the driver's seat so you can choose the timing that works for your busy life, and know you'll get perfect results every... more

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Good Eats: The Early Years by Alton Brown

Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and?underneath it all?a science geek who?s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown?s legion of fans have been salivating for?two volumes that together... more

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Canal House Cooking Volume N�3 Winter & Spring by Melissa Hamilton & Christopher ...

Canal House Cooking Volume N�3 Winter & Spring has just arrived. It is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It's filled with recipes... more

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More Best Recipes by Editors of Cook's Illustrated

The New Best Recipe covered a decade of foolproof cooking in America s Test Kitchen. Praised for its flawless renditions of recipes reflecting the best of American home cooking macaroni and cheese, pot roast, brownies, and apple pie it quickly became a must-own cookbook in the tradition of... more

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How to Make Soup by Editors of Cook's Illustrated Magazine & Jack Bishop

Did you know that the best chicken stock is made by first sauteing chicken parts? That meat, not bones, is the key to success with beef stock? That many vegetables should be broiled to bring out the flavor in pureed soups? Or that Parmesan rinds are just the thing to enhance a minestrone? These... more

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Simple Cooking by John Thorne

No description available.

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Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alon...

In this delightful and much buzzed-about collection of essays, 26 writers and foodies invite readers into their kitchens to reflect on the secret meals they relish when no one else is looking. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of... more

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When French Women Cook: A Gastronomic Memoir by Madeleine M. Kamman

Long lauded as one of the world’s most revered culinary instructors, French-born Madeleine Kamman’s career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of... more

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Cesar: Recipes from a Tapas Bar by Olivier Said & Maggie Pond & James Mellgr...

When three Chez Panisse alums opened a tapas bar next door to Alice Waters’ famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, César... more

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The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta...

This book unlocks the rice cooker's true potential. It thoroughly explains how this appliance works and how to prepare every kind of rice, grain, and dried bean.

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Simple to Spectacular : How to Take One Basic Recipe to Four Levels of Sophistication...

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top... more

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party. And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times. In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook. Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique. This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

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Best-Loved Desserts (Good Housekeeping) by Unknown Author

More than 250 scrumptious recipes. Perfect for celebrations, large and small.

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The Family Baker : 150 Never-Let-You-Down Basic Recipes by Susan G. Purdy

Whether you learned to make desserts standing on your tiptoes at your mother's side, or you think "batter" is only a baseball term, join Susan G. Purdy in the kitchen as she whips up a delicious collection of goof-proof, innovative recipes guaranteed to bring out the kid in everyone. These easy... more

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660 Curries by Raghavan Iyer

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and... more

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A Piece of Cake by Susan G. Purdy

Originally published as A Piece of Cake, this baking classic is now back in print, thoroughly revised, and beautifully redesigned. Author of The Perfect Pie and renowned baking authority Susan Purdy has spent a lifetime mastering the art of baking perfect cakes–those mysterious delicacies... more

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My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to... more

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. ?I did what I always do when I?m confused, lonely, or frightened,? she writes. ?I disappeared into the kitchen.? � My Kitchen Year follows the change of seasons?and Reichl?s emotions?as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would ?throw quick meals together? for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, saut�ed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. � The 136 recipes collected here represent a life?s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl?s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. � Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl?s most stirring book yet?one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. � Praise for Ruth Reichl � Tender at the Bone � ?Reading Ruth Reichl on food is almost as good as eating it.??The Washington Post Book World � ?An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.??Newsday � ?While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.??The New York Times Book Review � ?A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world?s leading food writers.??Chicago Sun-Times � Comfort Me with Apples � ?Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.??The New Yorker � ?Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A??Entertainment Weekly � ?Compelling . . . The book?s charm emerges from Reichl?s writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it.??USA Today

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Unplugged Kitchen: A Return to the Simple, Authentic Joys of Cooking by Viana La Plac...

Viana La Place, the woman who transformed Italian sandwiches into panini and vegetables into verdura, pulls the plug on fancy techniques and electrical equipment and gets back to basics. She reconnects with the simple joys of cooking and turns us on to preparing food with Italian flair in this... more

Viana La Place, the woman who transformed Italian sandwiches into panini and vegetables into verdura, pulls the plug on fancy techniques and electrical equipment and gets back to basics. She reconnects with the simple joys of cooking and turns us on to preparing food with Italian flair in this beautifully illustrated book, where good flavor is more dependent on taste, touch, and smell than on level tablespoons and electrical appliances. Viana's recipes are nothing less than inspired. With 350 pages of heartfelt lyrical writing and stories with nearly 200 tastefully evocative recipes, she cooks the food she loves, including: Vegetable Carpaccio, Artichoke Stuffed with Artichoke Salad, Eggplant and Chick Pea Stew, Mashed Potatoes with Watercress, Fava Bean and Spring Onion Pasta and Sweet Rum Ricotta. The book takes us on a personal journey through Viana's home in San Francisco, where she explores her Italian roots which have been incorporated into her daily life. Her genius helps readers to cook casually and deliciously, with their senses fully engaged -- by recognizing the smell of a good tomato, or measuring olive oil in puddles and flour by the fistful. The first chapter examines the rites and rituals of cooking. Viana feels, "cooking requires responsiveness and being in the moment." She does this by relying on her senses. Viana urges readers to return to a more natural style of cooking that doesn't require the need for measuring cups and spoons, and appliances. "I want people to get away from the pseudo-scientific idea of cooking, like you have to don a lab coat." Instead, she says, people can measure in the relaxed ways their great-grandmothers did: with coffee cups, wine glasses, egg shells and soup spoons. Viana firmly believes "the process of cooking should be: natural, free-flowing, and heartfelt." Viana takes us through the many lives of bread, the quintessential food of every ethnic cuisine. She explains, "freshly baked and cooled, bread is eaten with dinner; the next day, slightly dried out, it is grilled for bruschetta or used as a base for country soups; completely dried, it is broken up to make salads, turned into bread crumbs to line baking dishes, or toasted to sprinkle on pasta." She provides recipes for straightforward breads such as Pizza Dough, a type of flatbread; Sicilian Semolina Bread, a golden all-purpose bread; and Twisted Cornbread and Wild Black Walnut Bread, both quick breads and made without yeast, relying on other ingredients to lighten the texture. Viana's simple guidelines for bread making, like how to properly measure flour and knead dough, make you feel comfortable yet excited about the fun experience bread making should be. Her chapter on how to make great panini (Italian for sandwiches) gives us tips on how to treat the sandwich with respect and how to turn it into really good food--that's good to eat. Viana says "we are a sandwich-eating society and by carefully choosing ingredients and keeping freshness and quality in mind, we can be proud of our sandwich tradition." Whether you call it panino or a sandwich, here are some of Viana's rules to make it great: Don't assume all sandwiches must contain either meat or cheese--some of the best sandwiches contain just vegetables; tomato and lettuce shouldn't automatically be added to all sandwiches--but vine-ripened tomatoes and tender lettuce can be a filling on its own; don't always spread on mustard or mayonnaise--try lemon juice, olive oil, vinegar, or a pesto; avoid plastic wraps--place prepared sandwiches in wax paper, brown paper, napkins or clean white tea towels to allow it to breathe. Viana shares her favorite sandwiches like her father's ricotta based Panino di Pap, Monster Mushroom Panino, Vinegared Eggplant Panino, Tiny Garlic Sandwiches, Green Olive Panino and Tomato and Mozzarella Toast, the Italian version of our grilled cheese. Ending on a sweet note, Viana feels the best way to have a spectacular finish to a meal is with luscious tree-ripened fruit for dessert. A long-standing custom in the Mediterranean, fruit is always served with wine, and Viana captures the taste of this delectable combination of Peaches in Asti Spumante. Another fruit dessert is Frutta e Verdura, made for an Italian offering called sopratavola. This recipe uses a selection of raw fruits and vegetables such as fennel bulbs, celery hearts, melon, and grape clusters, known specifically to cool and refresh the body, lightly sweeten the mouth, and aid digestion. "The fresh, sweet juices, mineral essences, mingled soft earthy scents, and absence of pretense are at the very heart of what eating is all about," she says. Amazon.com Review One is quickly motivated to follow Viana La Place's advice in Unplugged Kitchen, which is to simplify what you cook and how you prepare it. More than a cookbook, this is her manifesto on bringing back the simple pleasures of honest, good food in everyday eating. An artfully designed and illustrated work, it includes recipes for such humble Italian dishes as Penne with Roasted Tomatoes, Panino (a kind of sandwich) of Grilled Portobello Mushroom, and Green Peas Cooked Pearl Onions and a Lettuce Hat. Using the best ingredients is essential. Part of La Place's purpose is to promote a demand that will make these foods more available to all of us. From Publishers Weekly LaPlace (Verdura) extols the sensual rewards of cooking?and eating?simple Italian fare. In her utopian kitchen, produce from roadside markets shares space on well-worn countertops with hand-driven tools. Slicing, chopping, grinding a pestle in a mortar or turning the handle of a food mill or cheese grater are physical acts that bring the cook close to her ingredients and preclude the need for kitchen machines. Some 200 meatless recipes rely on established tradition and embrace the current vogue for simplicity. Most call for surprisingly few ingredients and preparation steps, allowing cooks to attend closely to selecting the best ingredients, to engage fully in the processes of preparation (one of which is the oft-forgotten step of tasting) and presentation. Recipes include such earthy fare as Persian Herb Pie; Red Squash and Bread Soup; Refined Artichoke and Potato Stew; Green Tomato Risotto; and Fresh Figs with Almond and Chocolate Stuffing. LaPlace's focus on simplicity revives such elementary satisfactions as a Tomato Cocktail, a Peach Sandwich or tangerines eaten with a cup of espresso. Chapter headings and brief essays scattered throughout recall how a food or dining custom transformed a routine moment into a lasting, redolent memory. This is a purist's book that is likely to reawaken for many modern cooks the essential pleasures of the basic acts of cooking. Copyright 1996 Reed Business Information, Inc.

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50 Foods: The Essentials of Good Taste by Edward Behr

With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. � Like Behr?s celebrated magazine, The Art of Eating, 50 Foods presents simple,... more

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Cooking in Everyday English: The ABCs of Great Flavor at Home by Todd English

Todd English, an award-winning chef, famous restaurateur and PBS television personality, shares his trademark flavor formulas for using readily available ingredients and translating them into simple, tantalizing dishes at home. In this innovative yet approachable cookbook, Todd shares his... more

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Food Made Fast Salad (Food Made Fast) by Brigit Legere Binns

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a... more

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The Pioneer Woman Cooks: Food from My Frontier: Simple, Scrumptious, Satisfying by Re...

I'm Pioneer Woman. And I love to cook. Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years... more

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The Spice Merchant's Daughter: Recipes and Simple Spice Blends for the American Kitch...

It was the aroma. The exotic scent of spices: rich, alluring, and almost magical. A scent that would sometimes overpower the freshness in the air and sometimes subtly mingle with it to create a tantalizing bouquet. A scent that would always bring me back to my childhood.Growing up enveloped in... more

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Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from ...

It?s the one-pot meal reinvented, and what is sure to become every busy cook?s new favorite way of getting dinner on the table. It?s Sheet Pan Suppers?a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more... more

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Mast Brothers Chocolate: A Family Cookbook by Rick Mast & Michael Mast

The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory... more

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Fire Burn and Cauldron Bubble: A Collection of Well-Used, Time Sensitive Recipes Refl...

This recipe book is a "melting pot" filled with family traditions and neighborhood history. It is useful for everyday meals or entertaining guests, designed for all levels of culinary expertise. Its easy to follow format is loaded with preparation and cooking tips that will allow the chef to... more

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Comfort in an Instant: 75 Comfort Food Favorites for Your Pressure Cooker, Multicooke...

Melissa Clark, New York Times food columnist, web star, and go-to for Instant Pot recipes, now focuses on classic comfort foods with 75 all-new recipes--from mac and cheese to spaghetti and meatballs and pulled pork to shepherd's pie--that are some of her easiest, fastest, and most delicious... more

531

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A Change of Appetite by Diana Henry

What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the... more

532

Teresa (racey) - ,

Vegetables on the Side: The Complete Guide to Buying and Cooking by Sallie Y. William...

Eat your vegetables! From artichokes to zucchini, this encyclopedic volume of vegetables as accompaniment will delight all who have ever wondered, "What should I make to go with it?" Complete with basics like steamed broccoli, regional specialties like New England baked beans, antioxidant-packed... more

533

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Once Upon a Tart . . .: Soups, Salads, Muffins, and More by Frank Mentesana & Jer...

A cookbook in the tradition of The Silver Palate and The Barefoot Contessa . . . In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and caf� Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons,... more

534

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The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes by Fran Gage

American wine and cheese? Sure. But American olive oil? Absolutely. More than a decade ago a California oil won an international competition?in Italy. And upstart American olive-oil producers?many profiled in this book?haven?t looked back, creating artisanal oils that now come in first place in... more

535

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Mediterranean Street Food by Anissa Helou

Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone's temptation.Anissa Helou loves street food. When she travels, she stops... more

536

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Brew: Better Coffee At Home by Brian W. Jones

If you're on a first-name basis with your barista but haven't perfected (or even attempted) making caf�-quality coffee at home, let Brew show you the way. In this approachable guidebook, author and coffee expert Brian W. Jones demystifies specialty coffee's complexities, teaches you how to buy... more

537

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Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home by Mel...

For anyone who aspires to restaurant-chef-type food but not the long ingredient lists and interminable cooking directions, here’s the perfect book. Melissa Clark retains the spark of genius in the chefs’ original time-consuming recipes, but pares them down (interrupts the chefs) to... more

For anyone who aspires to restaurant-chef-type food but not the long ingredient lists and interminable cooking directions, here’s the perfect book. Melissa Clark retains the spark of genius in the chefs’ original time-consuming recipes, but pares them down (interrupts the chefs) to their most essential, simple elements, allowing any cook to create four-star cuisine at home without a staff of sous-chefs, an unlimited budget, and an entire weekend to fritter away. Chef, Interrupted is like taking a cooking class from not one or two but more than fifty world-renowned chefs across a broad spectrum of expertise, including seafood with Eric Ripert and dessert with Claudia Fleming, American standouts like Tom Colicchio and Wylie Dufresne, and the international flavors of Norman Van Aken, Bobby Flay, and Marcus Samuelsson.For the past decade, Melissa Clark has made a name for herself by doing one thing very adeptly: making chefs’ recipes accessible to home cooks, whether through coauthoring books with the likes of David Bouley and Daniel Boulud or writing “The Chef” columns and other articles in the New York Times. Melissa is a genius at discovering what’s really great about a chef’s recipe, then simplifying it—keeping the part where the recipe is inventive and delicious, and then interrupting the chef when it gets out of hand. The result—this book—is a remarkable combination of creative cuisine and real-life practicalities, and Chef, Interrupted offers a fantastic panoply of mouthwatering dishes. From salads like Suzanne Goin’s Arugula-Mint Salad with Apricots and Cumin to fish like Christian Delouvrier’s Roasted Cod with Brandade Potatoes, from Jonathan Waxman’s Pollo al Forno with Panzanella to Tom Douglas’s Citrus-Braised Pork Shank with Bread-Crumb Gremolata, from Bill Telepan’s Heirloom Pea Pancakes with Smoked Salmon and Cr�me Fra�che to Claudia Fleming’s Goat Cheese Cake with Thyme-Macerated Raspberry Compote—this is restaurant food that you can really and truly make at home.

538

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The Back in the Day Bakery Cookbook by Cheryl Day & Griffith Day

Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you... more

539

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The Modern Kitchen: Objects that Changed the Way We Cook, Eat and Live by Tim Hayward

The kitchen is the heart of the home ? it's where we spend leisure time as a family, where we feed ourselves and where we entertain our friends.�The average western family spends more money on the kitchen than they do on a car or a vacation. We fill our kitchens with objects and tools that... more

540

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The Ultimate Cook Book: 900 New Recipes, Thousands of Ideas by Bruce Weinstein & ...

Here's the ultimate of ultimates: nine hundred new recipes from Bruce Weinstein and Mark Scarbrough, the authors of the Ultimate cookbook series. With a quarter million books already in print, their series has followed a simple recipe to success: Give cooks hundreds of solid, basic recipes with... more

541

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The Pollan Family Table: The Very Best Recipes and Kitchen Wisdom for Delicious Famil...

No description available.

542

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The Complete Book of Pasta and Noodles by Unknown Author

How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the... more

543

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Pull Up a Chair: Recipes from My Family to Yours by Tiffani Thiessen

Tiffani Thiessen is beloved for her roles in�Saved by the Bell�and�Beverly Hills 90210, but for the past few years she's been known as the host of the Cooking Channel series�Dinner at Tiffani's. Each episode showcased�her classic-with-a-twist recipes and knack for hosting a good time. For three... more

544

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Bread for Breakfast by Beth Hensperger

No description available.

545

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The Complete Cook's Country TV Show Cookbook: Every Recipe, Every Ingredient Testing,...

Shares cooking tips, food trivia, and recipes from all 5 seasons of the television program, as well as a shopper's guide featuring the chefs' top-rated ingredients and equipment.

546

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Cast-iron Skillet Cookbook: Classic Dishes and Inspirational Ideas for Simple Home Co...

The favorite pan in many kitchens, a cast-iron skillet is versatile, durable and extremely attractive. This book brings together essential advice on caring for your pan, as well as 30 classic recipes. Often passed down through the generations, the cast-iron skillet, treated with some love and... more

547

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Miss Vickie's Big Book of Pressure Cooker Recipes by Vickie Smith

The Ultimate Pressure-Cooker Cookbook Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you're a pressure-cooker newcomer... more

548

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Bake until Bubbly: The Ultimate Casserole Cookbook by Clifford A. Wright

Bake until Bubbly "Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna,... more

Bake until Bubbly "Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!" —from Bake until Bubbly Advance Praise "Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright's book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Cr?pes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruy�re Casserole is coming to my next potluck." —Dede Wilson, Contributing Editor to Bon App�tit magazine and public television host "Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking." —James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking

549

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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'...

Mediterranean food expert Clifford Wright presents a jaw-dropping collection of more than 500 recipes for all sorts of appetizers, snacks, and little foods traditional across the Mediterranean.

550

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The Arab Table : Recipes and Culinary Traditions by May Bsisu

It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab... more

It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table. May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria. The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here. Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions. Now you can bring the abundance and flavors of The Arab Table to your table.

551

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A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen by Jennife...

When Jennifer Felicia Abadi was a child, her mother often pulled down a well-worn homemade black recipe binder from her kitchen shelf and created memorable Syrian-Jewish meals. As an adult, Abadi embarked on a labor of love with her grandmother to record all of her family s rich, mouthwatering... more

552

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Little Flower: Recipes from the Caf� by Christine Moore

Superb and simple recipes, beautifully photographed, from Little Flower Caf� in California. Owner Christine Moore has become nationally known for her sea salt caramels and homemade marshmallows, and her breakfast-and-lunch caf� in Pasadena, California is hugely popular. She shares her favorite... more

553

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Paradise on Ice: 50 Fabulous Tropical Cocktails by Mittie Hellmich

Capturing the spirit of the tropics, Paradise on Ice takes a refreshing dip into the wonderful world of tropical drinks. Choose from 50 bliss-inducing blends of exotic fruits, juices, and liquors, each designed to feel like a vacation in a glass. From margaritas and tropitinis to spirit-free... more

554

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The Great Pepper Cookbook by Melissa's

The Great Pepper Cookbook, The ultimate guide to choosing and cooking with peppers. From mild to wild, peppers can add incredible flavor to almost any dish. Melissa's new book teaches consumers how to choose, prep and cook 37 varieties of fresh and dried peppers. An easy-to-follow format and... more

555

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The Meatball Cookbook Bible: Foods from Soups to Desserts-500 Recipes That Make the W...

Here is the definitive cookbook for preparing and cooking meatballs. This is the ultimate collection, which includes the classic Italian meatball, Swedish meatballs, gourmet meatballs, and even vegetarian meatballs.

556

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Home Baked Comfort (Williams-Sonoma): Featuring Mouthwatering Recipes and Tales of th...

This gorgeous new baking book contains beloved classics and contemporary treats, from passionate baker and food editor Kim Laidlaw and America?s most revered bakeries and bloggers. Stunning, full-color photographs throughout bring it all to life. A mixture of nostalgia and fun, it is directed at... more

557

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The Figs Table : More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts by To...

"Never trust a round pizza" -- Todd English Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted... more

558

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Country Pies by Lisa Yockelson

No description available.

559

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The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Me...

Make meal planning a cinch with healthy, family-friendly pressure cooker recipes Maybe you already own an Instant Pot -- but do you realize all that your pressure cooker can achieve? Are you ready for the perfect electric pressure cookbook companion for your Instant Pot? With The Instant... more

560

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Tagine: Spicy Stews from Morocco by Ghillie Basan

Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with... more

561

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The Olives Table by Sally Sampson & Todd English

In 1989, Todd English and his wife Olivia opened the original Olives; since then the restaurant has moved to larger quarters, and Todd and his bold, inventive Mediterranean-inspired cooking have earned an international reputation. Voted one of the Top Ten Restaurants by Esquire magazine and the... more

562

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Jewish Slow Cooker Recipes by Laura Frankel

No description available.

563

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Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals by Lisa Q. Fett...

A follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect. Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around... more

564

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Biscuits, Spoonbread Sweet Potato Pie (Knopf Cooks American Series) by Bill Neal

This delightful cookbook celebrates the glories of southern baking, with 300 recipes for the breads, biscuits, cakes, pies, cookies, and sweets that have been the pride of southern cooks for generations. From his first chapter on cornmeal--with recipes for dumplings, hushpuppies, and four styles... more

565

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Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucc...

The definitive cookbook for recipes using a spiralizer: the countertop tool that turns your vegetables and fruits into imaginative, low-carb dishes. On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you're low-carb, gluten-free, Paleo, or... more

566

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The Florida Cookbook : From Gulf Coast Gumbo to Key Lime Pie by Jeanne Voltz & Ca...

Voltz and Stuart move through all six areas of Florida, from the Panhandle to the Keys, telling tales of bygone times and annual food celebrations, and offering a wealth of information about enjoying the riches of this diverse state. Here are 200 recipes for Oyster Roast, Florida Conch Salad,... more

567

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Pioneer Woman Cooks: Come And Get It : Simple Scrumptious Recipes for a Crazy Busy Li...

None

568

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Maida Heatter's Book of Great Chocolate Desserts by Maida Heatter

Chocoholics rejoice! Heatter's perennial favorite has everything for the chocolate-loving cook--cakes, cookies, pies, puddings and more. Each recipe is precisely detailed, and Heatter provides valuable advice on cooking techniques, ingredients and equipment.

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Cookies (Maida Heatter Classic Library) by Maida Heatter

No description available.

570

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Cakes (Maida Heatter's Classic Library) by Maida Heatter

No description available.

571

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Pies Tarts (Maida Heatter Classic Library) by Maida Heatter

No description available.

572

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Gifts Cooks Love: Recipes for Giving by Sur La Table & Diane Morgan

From Orange Cardamom Marmalade and Salmon Gravlax to Rustic Rosemary Parmesan Crackers and Blueberry-Blackberry-Basil Margarita Puree, the recipes in Gifts Cooks Love will help you create the perfect gift for any occasion. Because making a handmade gift takes time--one of life's most precious... more

573

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The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz

Classic Regional Breads From Europe and America This paperback edition of the IACP award-nominated treasure is one of the essential references for any baker worth their salt. Joe Ortiz's acclaimed collection of recipes from the village bakers of France, Italy, Germany, and regional America is... more

574

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The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for ...

The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot's revolutionary cooking power. The best-selling Instant Pot?an... more

575

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DYP's The Perfect Everyday Potato Cookbook by Sharon Hernandez & Chef Ida Rodrigu...

The Dutch Yellow Potato is available twelve months of the year; the consistency of this year-round supply is what this cookbook celebrates. The book is a delicious collection of dishes that highlight their creamy texture and buttery flavor, demonstrating their versatility as an ingredient that... more

576

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Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season by Diane Rossen ...

When the joys of the season are upon us, wouldn't it be great to enjoy them for once? Best-selling author Diane Rossen Worthington offers all the secrets for entertaining with no stress, just lots of style. Essential equipment, suggestions for setting up an in-home bar, great homemade gift... more

577

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The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 ...

No description available.

578

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Mexican Slow Cooker by Deborah Schneider & Deborah Schneider

Now you can prepare delicious Mexican meals like sopa Azteca, chile verde, and enchiladas en salsa roja with The Mexican Slow Cooker, a book whose recipes are designed to make the most of your slow cooker so that you can spend less time in the kitchen. Just prepare the ingredients as directed... more

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Amazing Recipe Makeovers: 200 Classic Dishes at 1/2 the Fat, Calories, Salt, or Sugar...

No description available.

580

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Slow Cooker Revolution by The Editors at America's Test Kitchen

Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes,... more

581

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The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern C...

The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern�California�lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book.�Like Los Angeles,�Lemonade's cuisine�is�carefully blended with variety. L.A. is�agents... more

582

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The Better Bean Cookbook: More than 160 Modern Recipes for Beans, Chickpeas, and Lent...

Beans are among the healthiest, most delicious foods on earth?and The Better Bean Cookbook is the essential modern guide to preparing them. This stunning volume features an illustrated guide to all dried beans, chickpeas, and lentils, along with advice on buying and cooking them to achieve the... more

583

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Jacques Pepin: Heart & Soul in the Kitchen by Jacques Pepin

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for friends and family. Jacques Pepin: Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and... more

584

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Cooking with Love: tk by Carla Hall

No description available.

585

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Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from ...

Wherever you are, summer is a time to savor longer days and lazy weekends. Fresh produce abounds, and life moves at a more relaxed pace. Anna Pump, proprietor of the iconic Loaves & Fishes store on Long Island, has catered to a devoted clientele of Hamptons weekenders for more than twenty-five... more

Wherever you are, summer is a time to savor longer days and lazy weekends. Fresh produce abounds, and life moves at a more relaxed pace. Anna Pump, proprietor of the iconic Loaves & Fishes store on Long Island, has catered to a devoted clientele of Hamptons weekenders for more than twenty-five years and understands summer's rhythms. She knows that while you may want to enjoy a picnic on the beach or a late supper on the porch, you don't want to spend the entire day in the kitchen, painstakingly preparing elaborate dishes. In Summer on a Plate she shares more than 120 recipes for delicious, no-fuss, memorable meals that celebrate the bounty of summer.Anna never confuses simple with ordinary. A distinctive first course of Avocado Mousse and Shrimp on Tortilla Chips comes together in a flash. Chilled Tomato and Cucumber Soup with Seasoned Croutons makes a light and refreshing midday meal, and Spicy Corn Fritters with Salmon Caviar Dip are just the thing to set out for your weekend guests when a sunny Saturday on the beach turns into breezy evening on the deck.Many dishes can go straight from the grill to the table, like Grilled Tenderloin of Beef with Fresh Herb Sauce or Perfect Whole Grilled Chicken with Plum Chutney. In the mood for seafood? Halibut Baked with Olives, Lemons, and Fresh Basil is a snap to prepare and full of fresh flavors. And what would summer be without salads? Serve Black Mission Figs with Goat Cheese and Upland Cress to begin a dinner party, while the Magret of Duck and Wild Rice Salad or the Asian-Flavor Beef, Pepper, and Spinach Salad are meals in themselves. If your favorite part of the meal is dessert (like Anna!) you won't be disappointed. Chocolate Chunk Orange Cake is a sweet ending to any meal (or even a sweet breakfast) and is just as satisfying with a cup of midafternoon coffee. Rhubarb Blueberry Pie or a Peach Tart with Almond Topping and a Cookie Crust take advantage of the best of summer fruits. The Coconut Lemon Layer Cake is a showstopper, or you can opt for a simple dish of dead-ripe berries lavished with a dollop of Cr�me Fra�che.Put summer on your plate and enjoy everything the season has to offer.

586

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Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron by D...

How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn?t? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes!... more

587

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Red, White, and Blue Baking: Redneck, White Flour, and Blue Ribbon Recipes by Francin...

No description available.

588

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Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the Wo...

Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic,... more

589

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Eat Good Food: Bi-Rite's Guide to Selecting and Cooking Tasty Food by Sam Mogannam &a...

No description available.

590

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Good Eats: The Middle Years by Alton Brown

Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of... more

591

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The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life by Tom Hudg...

Every once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it's from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic... more

592

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Humble Pie: Musings on What Lies Beneath the Crust by Anne Dimock

Anne Dimock grew up in a household where, she notes, "A dearth of good pie was a hardship I never encountered, never knew must be borne up by most folk." When she realized that the decline of the American pie civilization might be a harbinger of even deeper cultural problems, Anne became a woman... more

593

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The Ultimate Frozen Dessert Book: A Complete Guide to Gelato, Sherbert, Granita, and ...

Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book. In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than... more

594

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Something Warm from the Oven: Baking Memories, Making Memories by Eileen Goudge

I love baking almost as much as I do writing. So what better way to bring the two together than this book of my favorite recipes? Baking has often played a leading role in Eileen Goudge's best-selling novels. In Such Devoted Sisters, Annie becomes a chocolatier. In One Last Dance and Taste of... more

595

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Ben & Jerry's Homemade Ice Cream and Dessert Book by Ben Cohen & Jerry Greenfield...

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the... more

596

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Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen by Mollie Katzen

Do you want to eat really well—not just once in a while, but all the time—but you don't know where to begin? Are you tired of pizza—as much as you like it—and broke from buying takeout? Do you love good food—the straightforward, homemade kind—but feel... more

Do you want to eat really well—not just once in a while, but all the time—but you don't know where to begin? Are you tired of pizza—as much as you like it—and broke from buying takeout? Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entr�e on your dinner table? If you answer "yes" to these questions, then Get Cooking is for you. Get Cooking is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of Get Cooking is to get you in the kitchen, no matter what your experience level might be. Illustrated throughout with color photographs of each dish, Get Cooking gives you clear, step-by-step instructions for making everything from classic mashed potatoes to Broccoli-Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in. You may know Mollie Katzen as the author of such famous cookbooks as Moosewood Cookbook or The Enchanted Broccoli Forest; Get Cooking has all of the accessibility and personal warmth of those beloved books, but it is Mollie's first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas. With Get Cooking in hand, you'll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone.

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Biggest Book of Cookies : 475 All-Time Favorites by Better Homes and Gardens

Better Homes and Gardens kitchen-tested cookie recipes please every cookie lover. A wide variety of cookie recipes, including traditional standbys and new cookie ideas, ensures bakers always have the right recipe for any cookie occasion. Cookie basics and expert tips give cooks confidence... more

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The Turkey Store The Cookbook by The Turkey Store

The Best Meatloaf Recipes The Best Spaghetti Recipes The Best Burger Recipes The Best Taco Recipes The Best Sloppy Joe Recipes The Best Sausage Recipes The Best Chili Recipes The Best Breakfast Recipes The Best Soup Recipes The Best Cajun Recipes The Best Lasagna Recipes and tons more

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Portuguese Homestyle Cooking by Ana Patuleia Ortins

Everyone loves Mediterranean food. But few can say what makes the soul-comforting, understated peasant food of Portugal distinct from that of its neighbors. The abundant use of legumes and leafy greens in its hearty soups and stews? The unusual combinations of meat and shellfish? The wine and... more

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Best of the Best : The Best Recipes from the 25 Best Cookbooks of the Year (Best of t...

Buy only one cookbook this year, and still get all the best recipes published in the past 12 months. Almost 1 million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the "crème... more

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Zov: Recipes and Memories from the Heart by Zov Karamardian

A collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastrn cuisines and cultures, was inspired by favorite family recipes Zov's extensive world travel, and the people with whom Zov has had the plesure of eanting and cooking. This 268 page book is an... more

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Hip Pressure Cooking: Fast, Fresh, and Flavorful by Laura D.A. Pazzaglia

The once-lowly and maligned pressure cooker is making a comeback. This relic of your grandparents' kitchen is not only improved and safer these days, but also saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for... more

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Great Pies&Tarts by Carole Walter & Carole Walter

A great cookbook with easy and tasty recipes for pies and tarts. From the author of Great Cakes this is another fantastic book on baking. Also includes primer for the beginner.

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The Wurst of Lucky Peach: A Treasury of Encased Meat by Chris Ying & the editors ...

The best in wurst from around the world, with enough sausage-themed stories and pictures�stuffed�between these two covers to turn�anyone into a forcemeat aficionado. Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that?s... more

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Kitchen Hacks: How Clever Cooks Get Things Done (Cook's Illustrated) by America's Tes...

Innovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers:the test cooks at Cook's Illustrated magazine A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. In... more

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An Apple Harvest: Recipes and Orchard Lore by Frank Browning & Sharon Silva

Crisp, juicy, sweet-tart apples. The world?s most storied fruit is also among the most amazingly versatile cooking of ingredients. Writer and NPR contributor Frank Browning delves into the apple?s ancient history and his own upbringing on a Kentucky apple orchard; food writer Sharon Silva draws... more

Crisp, juicy, sweet-tart apples. The world?s most storied fruit is also among the most amazingly versatile cooking of ingredients. Writer and NPR contributor Frank Browning delves into the apple?s ancient history and his own upbringing on a Kentucky apple orchard; food writer Sharon Silva draws upon her childhood on a Sonoma family farm. Together, they pay homage to the ancient fruit of temptation in this charming illustrated companion to apple and cider cookery. An Apple Harvest is an inviting compendium of more than 60 apple-centric recipes with origins that crisscross the globe from Alsace and Applachia, Scandinavia and Sicily, and beyond. Beginning with delightful first courses such as Duck Breast and Fuji Apples on Watercress or velvety Roasted Winter Squash Soup with Cider, the savory feast continues with main dishes like Baltic Roast Goose with Sour Apples, Atlantic Salmon Fillets in Cider-Mustard Sauce, or down-home Saturday Night Supper of Fried Apples, Sausage, and Biscuits. For serving on the side there are classics like Real Applesauce or the curiously named Burning Love (you?ll have to ask the Danes about that one!). And what collection would be complete without dessert? Bourbon Apple Pie, Apple and Currant Galettes, and Apple Sorbet with Ginger are among the many tempting offerings.� Browning and Silva pepper the collection with spirited musings about whether to peel apples for pies, how to choose apples and store them correctly, and the finer points of cooking with hard cider and cider vinegar. In a photographic field guide, they share 26 of their favorite apple varieties, describing each one?s eating and cooking characteristics, storage qualities, peak season, and growing regions. Engaging storytelling and evocative photography make An Apple Harvest a celebration of the venerated apple, while inspired recipes showcase the breadth of edible possibilities. Stock your kitchen with cider and in-season apples and discover for yourself the many wonderful savory and sweet dishes that Braeburns, Cortlands, Macouns, Suncrisps, and their brethren can bring to the table.

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Fruitful: Four Seasons of Fresh Fruit Recipes by Brian Nicholson & Sarah Huck

Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce. It?s the only farm-oriented cookbook exclusively dedicated to all things fruit: from sweet to savory, and including fresh fruit juices. Red Jacket Orchards is a family-owned business with a huge variety of... more

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Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch Dinner by Ken Haedrich

Nobody has been able to capture the sensual pleasures of real maple syrup by substituting artificial ingredients. MAPLE SYRUP COOKBOOK offers a repertoire of 95 recipes featuring maple syrup as the sweetening ingredient. In addition to the classic breakfast recipes, there are starters: Orange... more

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SIMPLE DESSERTS by Ken Haedrich

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Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America's Favori...

An apple pie lover's dream--100 recipes for apple pie in all its delcious incarnations, plus a baker's dozen.

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of ...

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive... more

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Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop by ...

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Salumi: Savory Recipes and Serving Ideas for Salame, Prosciutto, and More by Joyce Go...

The delicate flavors of salumi, including favorites such as salame, prosciutto, and coppa, reflect generations of Italian craftsmanship ready for both the dining-room table and the party tray. Salumi captures more than 50 delicious recipes incorporating these delicious cured meats into a range... more

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In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison

From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.Deborah Madison's newest book shares 100 beloved and... more

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A Celebration of Herbs: Recipes from the Huntington Herb Garden by Unknown Author

In this gorgeous cookbook Shirley Kerins shares her wealth of knowledge about growing and cooking with herbs. Featuring a full range of dishes from appetizers, salads, side dishes, soups, and breads to entrees, preserves, desserts, and beverages, the book includes an innovative Pad Thai Pesto, a... more

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The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day (Non...

Here is authentic French cooking without fuss or fear. When we think of French cooking, we might picture a fine restaurant with a small army of chefs hovering over sauces for hours at a stretch, crafting elegant dishes with special utensils, hard-to-find ingredients, and architectural skill. But... more

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Italy Anywhere: Recipes and Ruminations on Cooking and Creating Northern Italian Food...

Bring Italy and its earthy grace into your home with this evocative and hands-on guide to foodIn Italy Anywhere an extraordinary trio of friends fuses the sensuousness of Under the Tuscan Sun with the culinary flavor of Marcella Hazan's Marcella Cucina. Lori De Mori, a well-known food writer;... more

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The Best Simple Recipes by Editors at America's Test Kitchen

The Best Simple Recipes: more than 200 flavorful, foolproof recipes that cook in 30 minutes or less. Most quick-recipe collections promise a lot but deliver very little. Bland, uninspired dishes may be fast, but will you make them again? And clever gimmicks sound great, but in reality, they... more

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Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill by Karen Adler & Judith...

When the weather?s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a twirl! Small pies can go straight on the grates, cook quickly over the high heat, and come to the table with just a kiss of smoke. Larger pizzas... more

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Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg MD & Zoe Fran...

From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes. With nearly half a million copies of their books in print, Jeff... more

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Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by ...

Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert. In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary... more

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Culinary Artistry by Andrew Dornenburg & Karen Page

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."â€”Molly O'Neil in The New York Times Magazine. For... more

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Yankee Church Supper Cookbook by Clarissa M. Silitch (Editor)

More than 375 recipes -- all dishes that have made their donors famous -- for wholesome and affordable food for the entire family. A superb collection to inspire the family cook, plus a chapter of "Recipes to Feed a Crowd."

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Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew by Lucinda Scala Quin...

Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country?s foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed... more

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Dominique Ansel: The Secret Recipes by Dominique Ansel

Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery,... more

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The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde D...

Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like... more

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How To Break An Egg : 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Han...

Need a cool way to handle hot chiles? Looking to cut down on kitchen clean-up? Let the readers, contributors, and editors of Fine Cooking magazine show you the way. How to Break an Egg is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to... more

Need a cool way to handle hot chiles? Looking to cut down on kitchen clean-up? Let the readers, contributors, and editors of Fine Cooking magazine show you the way. How to Break an Egg is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under Basil in the Ingredients chapter and you'll find tips for drying it, keeping its bright green color, and making your pesto go further. Look under Cookies in the Cooking chapter for clever ways to roll out cookie dough without it sticking, or to form perfectly shaped cookies, or to get just the right texture you want in your chocolate chip. You'll also discover tips on cookware and utensils, serving, storage, clean-up, and kitchen safety. If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your soufflé is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color. The perfect reference for cooks at any level, How to Break an Egg will be your indispensable go-to kitchen resource. "In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of ,How to Break an Egg." --Tom Douglas, restaurateur and author of Tom's Big Dinners "No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!" --Paula Deen, author of Paula Deen&Friends: Living it Up, Southern Style "How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as How to Break an Egg and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself." --James Villas, author of Crazy for Casseroles and Biscuit Bliss "This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. Fine Cooking has been one of my favorite culinary magazines for a long time and How to Break an Egg reflects their friendly, researched, and illustrated approach that I look forward to reading every month." --John Ash, restaurateur and author of John Ash Cooking One on One "A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen." --Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern

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First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Eve...

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My Father's Daughter: Delicious, Easy Recipes Celebrating Family and Togetherness by ...

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Williams-Sonoma Wine & Food: A New Look at Flavor by Joshua Wesson

A fresh look at a timeless subject, Williams-Sonoma Wine & Food approaches wine and food pairing from the perspective of the cook. Organized around flavor groups instead of grape varietals, and lavishly illustrated with full-color photographs, this book shows just how easy it can be to... more

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Share: The Cookbook that Celebrates Our Common Humanity by Alison Oakervee (Editor) &...

The recipes in this uplifting book celebrate this truth. They come from the women living in the war-torn countries in which WfWI operate, and from renowned chefs and philanthropists. Illustrated with stunning photography of the countries as well as the food, they cover everyday dishes,... more

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Cooking Light Lighten Up, America!: Love the Food, Leave the Calories: Adventures in ...

Cooking Light Lighten Up, America! is a celebration and discovery of regional American cooking, and the permission to eat the foods you love-it's the soul of American cooking made light. This collection of America's favorite fare offers healthy versions of classics new and old, memory-making... more

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A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants A...

"Good cooking is where you find it," according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor... more

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Judy Zeidler's International Deli Cookbook by Judy Zeidler

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The Secret Kitchen: Reinventing Vietnamese Cuisine for the Modern Table by Helene An ...

For the first time in 40 years, renowned master chef Helene An of Crustacean Beverly Hills and the An Family restaurant dynasty is sharing the delicious dishes that got her inducted into the Smithsonian Institute for her culinary contributions to America, and the incredible stories behind... more

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One Pot of the Day (Williams-Sonoma): 365 recipes for every day of the year by Kate M...

Organized by month, and featuring one recipe for each day on the calendar, this book includes 365 recipes for one-pot meals to match any season, occasion, or mood. Whether it?s a simple stir-fry or saut� for a weeknight dinner, a slow-cooked braise or stew for a chilly winter evening, a... more

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The Picnic Cookbook by Annie Bell

In her follow-up to The Camping Cookbook, acclaimed food writer Annie Bell gives one of our favorite pastimes a new lease on life. Whether your picnic is a last-minute, spur-of-the-moment decision, has been planned in advance, is for several people rather than just a family, or needs to be a... more

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Quinoa 365: The Everyday Superfood by Patricia Green & Carolyn Hemming

One of the world's healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it an increasingly popular food choice for those looking to incorporate 'superfoods' into their everyday diets. Gluten-free, wheat-free, and... more

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Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker by Beth Hens...

Today, 58 per cent of American households consist of only one or two people, yet most cookbooks still contain recipes designed to serve 6-8. In this follow-up to the bestselling Not Your Mother's Slow Cooker Cookbook, Beth Hensperger offers 125 new recipes specifically designed for the... more

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Healthy Dish of the Day (Williams-Sonoma) by Tbd

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Lemongrass, Ginger and Mint Vietnamese Cookbook: Classic Vietnamese Street Food Made ...

Authentic and delicious, the recipes in Lemongrass, Ginger and Mint Vietnamese Cookbook bring Vietnamese restaurant favorites to your family?s dining table.From ph? and spring rolls to b�nh m� and rice porridge, authentic Vietnamese food is as rich as the culture from which it comes?and... more

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Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and... more

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Eating Delancey: A Celebration of Jewish Food by Aaron Rezny & Jordan Schaps

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Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague...

Take a tour of the legendary caf�s of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern caf�s of... more

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Williams-Sonoma Breakfast Comforts: With enticing recipes for the morning, including ...

This delicious new cookbook, filled with everyone's favorite breakfast and brunch comfort food dishes, is all about the first meal of the day: Stacks of fluffy buttermilk pancakes, raised Belgian waffles with strawberries and whipped ream, cheesy omelets and quiches, and flaky biscuits with... more

This delicious new cookbook, filled with everyone's favorite breakfast and brunch comfort food dishes, is all about the first meal of the day: Stacks of fluffy buttermilk pancakes, raised Belgian waffles with strawberries and whipped ream, cheesy omelets and quiches, and flaky biscuits with sausage gravy. There's also an entire section on favorite morning drinks. In addition, signature dishes from favorite breakfast and brunch restaurants from around the country are featured, such as Crab Eggs Benedict from Portage Bay Cafe in Seattle, pecan caramel rolls from Hell's Kitchen in Minneapolis and BBQ shrimp and grits from the Ruby Slipper Cafe in New Orleans. Restaurants and recipes featured are: San Francisco Universal Cafe http://www.universalcafe.net/ 2814 19th Street, San Francisco, CA 94110 Tel: 415-821-4608 Email: universalcafe@sbcglobal.net Chef/Owner: Leslie Carr Avalos Recipe: flatbread breakfast pizza Los Angeles Blu Jam Cafe www.blujamcafe.com 7371 Melrose Ave, Los Angeles, CA 90046 Tel: 323-951-9191 Chef/Owner: Kamil Majer (kamil@blujamcafe.com) Recipe: breakfast quesadilla Austin Kerbey Lane Cafe http://www.kerbeylanecafe.com/ Main Office: 2111 Dickson Dr. Suite A., Austin, TX. 78704 Tel: 512-447-3767 Central Location: 3704 Kerbey Lane, Austin, TX 78731 Tel: 512-451-1436 Recipe: migas Portland Daily Cafe (3 locations) www.dailycafeinthepearl.com Daily cafe in the Pearl: 902 NW 13th Ave, Portland, Oregon 97209 Tel: (503) 242-1916 Email: dailyinthepearl@mac.com Recipe: whole wheat pancakes with berry compote Miami Michael?s Genuine Food & Drink http://www.michaelsgenuine.com/miami Recipe: white chocolate scones with lemon curd New York Sarabeth?s -- www.sarabeth.com Recipe: blintzes Atlanta Highland Bakery www.highlandbakery.com 655 Highland Ave NE # Ne3 Atlanta, GA 30312-1464 Tel: (404) 586-0772 Owner: Stacey Eames (stacey@highlandbakery.com) Recipe: Sweet potato & pecan pancakes Philadelphia Jack's Firehouse www.jacksfirehouse.com 2130 Fairmount Avenue Philadelphia, PA 19130 Tel: 215-232-9000 Email: mick@jacksfirehouse.com Recipe: cheesesteak omelet Seattle Portage Bay Cafe (3 locations) www.portagebaycafe.com Roosevelt: 4130 Roosevelt Way NE, Seattle 98105 Tel: 206.547.8230 South Lake Union: 391 Terry Ave N, Seattle 98109 Tel: 206.462.6400 General Managers: Susan Ritchie (susan@portagebaycafe.com) and Jeff Smith (jeff@portagebaycafe.com) Executive Chef: Justin Newstrum (justin@portagebaycafe.com) Recipe: Dungeness crab benedict Nashville Sweet 16th ? A Bakery http://www.sweet16th.com/ Recipe: grittata casserole Minneapolis Hell's Kitchen www.hellskitcheninc.com 80 South 9th St. Tel: 612.332.4700 Owner: Mitch Omer (Mitch@HellsKitchenInc.com) Advertising: Cynthia Gerdes (Cyn@HellsKitchenInc.com) Recipe: Caramel-pecan rolls Denver Snooze Eatery (3 locations) www.snoozeeatery.com 2260 Larimer St., Denver, CO 80205 Tel: 303.297.0700 Recipe: Corned beef hash Chicago HotChocolate Recipe: Monkey bread with orange glaze New Orleans The Ruby Slipper Recipe: BBQ shrimp and grits Santa Fe Cafe Pasqual's Recipe: Homefries with green and red chile sauce Charleston Hominy Grill Recipe: Hi-Rise Biscuits with sausage gravy

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Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm by Molly Yeh

In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fiancé was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life... more

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My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home by Jim Lahey & ...

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Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterm...

From the creator of the first affordable sous vide machine comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology (the process of slow cooking ingredients to perfect tenderness using immersion circulation) to achieve restaurant-quality... more

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Moosewood Restaurant New Classics by Moosewood Collective

Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying... more

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Becoming a Chef by Andrew Dornenburg & Karen Page

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential... more

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Ebelskivers Cookbook by Kevin Crafts

Discover all the scrumptious flavors of ebelskivers, the puffy Danish pancakes that have become a Williams-Sonoma favorite. This cookbook offers more than 40 recipes that take ebelskivers from morning to midnight, with breakfast flavors such as Spiced Apple and Maple-Nut; savory bites like Fig... more

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Chefs' Easy Weeknight Dinners (Food & Wine) by Dana Cowin (Editor)

What do chefs make for dinner when they're home? WEEKNIGHT CHEFS will answer that question, with 100 simple, smart, and delicious dinner ideas from twenty-five of America's favorite chefs.

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Macaroni And Cheese by Marlena Spieler & Noel Barnhurst

From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantastic cookbook has it all. More than 50 classics range... more

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Skinny Dips by Diane Morgan

We all love dips?we just hate what they do to our hips. That's why snack lovers everywhere will be drooling over the scrumptious spreads in this collection of low-calorie, low-fat party dips. Featuring healthful, guilt-free twists on all the fun, flavorful classics from dips and spreads to... more

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Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

WHEN YOU KNOW A RATIO, IT’S NOT LIKE KNOWING A SINGLE RECIPE, IT’S INSTANTLY KNOWING A THOUSAND. In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will... more

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The Zwilling J. A. Henckels Complete Book of Knife Skills: The Essential Guide to Use...

The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function. Every home chef needs a knife skills book. Cooks who know how to choose a knife, how to maintain it and how to use it properly work more safely, more quickly... more

657

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The Best Recipe: Soups Stews by Unknown Author

The Test Cooks at Cook's Illustrated, America's Test Kitchen, simmered enough chicken soup, beef stew and corn chowder to feed a small city-- the result? More than 200 exhaustively tested recipes and hand-drawn illustrations, kitchen equipment tests and blind food tastings that share our... more

658

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The Pioneer Woman Cooks: A Year of Holidays! by Ree Drummond

Ree Drummond -- accidental country girl, award-winning blogger, Food Network personality, and #1 New York Times bestselling author -- presents The Pioneer Woman Cooks: A Year of Holidays, a fantastic collection of recipes, photos, and homespun humor to help you celebrate all... more

659

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The Austin Food Blogger Alliance Cookbook (American Palate) by The Austin Food Blogge...

As food communities around the world reinvented themselves through social media, some of the savviest online taste buds of one noted food capital banded together in 2010 to form the Austin Food Blogger Alliance. Through their blogs--and now their first-ever cookbook--these culinary enthusiasts... more

660

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Steak Lover's Cookbook by William Rice & M. Kathryn Thompson (Illustrator)

Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of... more

661

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What's Gaby Cooking: Eat What You Want: 125 Recipes for Real Life by Gaby Dalkin &...

Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good. In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You... more

662

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EveryDayCook by Alton Brown

In this highly anticipated new cookbook, Food Network star, author, and social media personality Alton Brown takes us into his own kitchen to share the dishes he cooks and eats day in, day out. Known for blending humor with a scientific approach to cooking, Brown has been on prime-time... more

663

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Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking by Ben Ford & Car...

No description available.

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Sicily: Recipes from the Pearl of Southern Italy by Katie Caldesi & Giancarlo Cal...

No description available.

665

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La Vie Rustic: Recipes, Tips & Tales for a Sustainable Life in the French Style by Ge...

James Beard Award winning�author Georgeanne Brennan translates the tenets of a certain way of living?an approach to�daily cooking that?s rooted firmly in the French tradition?for American home cooks everywhere. Featuring recipes driven by�the seasons and the outdoors, paired with lovely... more

James Beard Award winning�author Georgeanne Brennan translates the tenets of a certain way of living?an approach to�daily cooking that?s rooted firmly in the French tradition?for American home cooks everywhere. Featuring recipes driven by�the seasons and the outdoors, paired with lovely lifestyle photography, this inspiring cookbook weaves together her personal�experience, stories, and tips about how to create a sustainable life?one that celebrates the relationship between the land�and the table, and among food, family, and friends?no matter where you reside. The Potager: Year-Round�Vegetables: green garlic and new potato soup; charred artichokes with fresh herb dipping�sauce; zucchini and pine nut fritters; fennel and chicken braised with lemon; savory chard and raisin tart; sweet pepper and�shelling bean Gratin; parsnip soup with toasted almonds; winter beignets with sauce verde The Orchard: Fruits & Nuts: homecured�olives, cherry and onion chutney for seared duck breast, chestnut and pork stew,�pear, arugula and shaved parmesan salad, mulberry and pistachio tart, chestnut cream profiteroles The Barnyard: Cows, Goats, Sheep, Pigs, Chickens, Ducks & Rabbits:�foie gras terrine, chicken liver p�t�, shredded�duck confit and cornichon buns, beef braised in red wine and bone marrow, roast chicken with potatoes and droppings,�stuffed breast of lamb-Michoui�style, frozen meringues and fruit cream The Forest & Fields: Wild Things : snail stuffed�mushroom, wild mushroom soup, foraged greens and prosciutto salad,�quail with juniper glaze and shallots, fresh bay leaves skewered with lamb and peppers, Cr�me Br�l�e with Black Truffles,�lavender pepper goat cheese. Water: Fish & Shellfish:�smoked trout pate, thin sliced�raw scallops with wild fennel pollen, pot de poisson, Moules�Gratin�e, sea bass with lemon verbenas buerre blanc, sea urchin sauce With lovely recipes and tips to sustainable life, La Vie Rustic allows you to live�the French lifestyle in your home!��

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Cuba!: Recipes and Stories from the Cuban Kitchen by Dan Goldberg & Andrea Kuhn &...

Cuba continues to captivate visitors with its vibrant culture, colorful cities, and incredible cuisine. Cuba! explores the magic of this country through�recipes and stories�that will set taste buds on fire and delight even the most well-seasoned traveler.� � Brazen, bold, and colorful, Cuba is... more

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Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan

A book for single, food-loving cooks, with 100 recipes that deliver flavorful, globally inspired, and unfussy meals, all scaled to serve one.As the Cooking for One columnist for the Washington Post and the head of a single household, Joe Yonan knows a thing or two about the takeout doldrums and... more

668

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America The Great Cookbook by Unknown Author

We asked America's best chefs a personal question:�What do you love to�cook for the people that�you love?�And they answered in�America The Great Cookbook ?�the�ultimate celebration of the most delicious food to be�discovered in the country today, in all its glorious diversity, from�our... more

We asked America's best chefs a personal question:�What do you love to�cook for the people that�you love?�And they answered in�America The Great Cookbook ?�the�ultimate celebration of the most delicious food to be�discovered in the country today, in all its glorious diversity, from�our top�chefs, artisan producers,�and fascinating�food heroes.� This one-of-a-kind,�freshly photographed recipe�collection presents portraits of America's foremost food personalities and their intimate�stories about food, family, and their passion for�cooking ? each accompanied by one or more of their personal�signature dishes and�family favorites. From well-known chefs and TV personalities�like�Mario Batali,�Buddy Valastro, and�Carla Hall�to culinary�revolutionaries such as David Chang,�Michael Voltaggio, and�Dan Barber,��100 of America?s top food personalities�share�their most treasured home recipes in�America The Great Cookbook. Lavishly photographed with spectacular�images of�food and locations from�across the United States,�this gorgeous�cookbook highlights�what is the very�best about America and its rich culinary traditions.�With a unique cover designed by�renowned artist and letterer�Jessica Hische,�America The Great Cookbook�is a beautiful�book you can�explore,�share,�and cook from for years to come for those that�you love. America�The Great Cookbook�fights childhood hunger by helping No Kid Hungry connect kids with at least 200,000 meals. Recipes include: Michael Hudman & Andy Ticer?s Cinnamon Rolls with Maple Sugar and Buttermilk Frosting, Simone Cormier?s Country Pork P�t� with Cherries and Hazelnuts, Joan Nathan?s Matzo Balls, Hugo Ortega?s Barbacoa de Zaachila, Charles Phan?s Black Bean?Glazed Pork Spareribs, Marcus Samuelsson?s Fried Chicken and Red Velvet Waffles, Nancy Silverton?s Chicken Salad with Indian Spices & Preserved Lemon, Melissa Clark?s Cod with Roasted Asparagus and Green Onions, Michael Voltaggio?s Loup de Mer, Virginia Willis? Summer Squash Salad, Carla Hall?s Collards ?n? Potlikker, David Chang?s Clam Juk, Mario Batali?s Tomato Soup with Goat Cheese Gnudi, Ronni Lundy?s Mama?s Speckled Butter Beans, Thomas McNaughton?s Ricotta Triangoli, �Amanda Saab?s Baklava Cheesecake, Georgetown Cupcake?s Red Velvet Cupcakes, Michael Solomonov's Homemade Laffa Bread, Franklin Barbecue?s Espresso Barbecue Sauce, Mindy Segal?s Matcha and Mint Hot Chocolate, Leah Chase?s Creole Gumbo, Marcella Valladolid?s White Bean and Grilled Octopus Salad, Ruth Reichl?s Pink Deviled Eggs,�Molly Yeh?s Vanilla Cake with Rhubarb Buttercream, Dan Barber?s Juice Pulp Cheeseburgers, Kris Yenbamroong?s Uni Garlic Fried Rice, Rick Bayless? Enchiladas Verdes, Ana Sortun?s Asparagus Fatteh, Francis Lam?s Chinese Stir-Fried Tomatoes and Eggs, Erin French?s Blueberry Spoon Cake, Joanne Chang?s Raspberry Swirl Meringues, Nathalie Dupree?s Grits with Greens and Shrimp, Ed Lee?s Braised Turmeric Chicken, Pableaux Johnson?s Monday Night Red Beans and Rice, Andrew Zimmern?s Cold Spicy Peanut Sesame Noodles.

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The Best Skillet Recipes by Editors of Cook's Illustrated Magazine

Best Recipe Classic The Best Skillet Recipes. Here are more than 250 Foolproof recipes for both skillet standbys and easy new classics. What's the best way to make lasagna with rich, meaty flavor, chunks of tomato, and gooey cheese, without ever turning on the oven... more

670

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The Foster's Market Cookbook : Favorite Recipes for Morning, Noon, and Night by Sara ...

For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics. The Foster’s... more

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Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life b...

Oprah’s favorite meals; a stunning four-color cookbook featuring 100 delicious and healthy recipes. Oprah Winfrey will be the first to tell you, she has had a complicated relationship with food. It’s been both a source of delight and comfort for her, but also the cause of an... more

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Crazy for Casseroles : 275 All-American Hot-Dish Classics by James Villas

This book illustrates perfectly what authentic, original, regional American cooking is all about. This is food at its most appealing: simple, delicious fare that leaves lots of room for variations and that the home cook can feel proud to serve anytime.

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The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes ...

The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her... more

The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea. Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean. Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread. These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.

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A Recipe for Cooking by Cal Peternell

Celebrate the joys of a great day in the kitchen and a meal shared with family and friends with this follow-up to the bestselling, IACP Award-winning Twelve Recipes, featuring next level, home-cook-friendly recipes for occasions large and small.Twelve Recipes provided the basic techniques and... more

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My Portugal: Recipes and Stories by George Mendes & Genevieve Ko

No description available.

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The Foods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediter...

Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the... more

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The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State b...

No description available.

678

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Viva Margarita: Fabulous Fiestas in a Glass, Munchies, and More by W. Park Kerr

Frozen or on the rocks is for amateurs, now that W. Park Kerr is on the scene. Kerr, a ninth-generation Texan with agave in his blood, really knows his way around a margarita -- as he reveals here with more than 60 recipes for his favorite tequila-kissed concoctions. Patio party or swanky... more

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Viva Vodka: Colorful Cocktails with a Kick by W. Park Kerr

From the author of Viva Margarita come 50 recipes for elegant vodka-based cocktails, down-and-dirty shooters, refreshing patio coolers, frozen and creamy indulgences, and an array of dazzling new flavor combinations. Sure, the recipe for a classic martini is in here, but that's just the... more

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The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living a...

America's most trusted test kitchen tackles a topic with serious staying power: the Mediterranean diet. This thorough yet user-friendly book brings the Mediterranean into the American home kitchen, with 600 amazingly flavorful yet surprisingly approachable recipes for everyday cooking. ... more

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Tapas: Sensational Small Plates From Spain by Joyce Goldstein

An expert in Mediterranean cuisine, Joyce Goldstein brings the warmth of Spain across the Atlantic with this delightful array of tapas recipes. These treats are small, savory, and perfect for an evening in with friends. Whether reliving a delicious trip to a tapas bar in Spain or discovering... more

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Simple French Food 40th Anniversary Edition by Richard Olney

Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design,... more

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Our Korean Kitchen by Jordan Bourke & Rejina Pyo

No description available.

684

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The Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson ...

An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the... more

An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists -- with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.

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Simply Julia: 110 Easy Recipes for Healthy Comfort Food by Julia Turshen

No description available.

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Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart by Pauline ...

"In my family, food is our language. Food enables us to communicate the things we find so hard to say." --Pauline NguyenOverflowing with sumptuous but simply prepared dishes that have been passed down through generations of the Nguyen family, Secrets of the Red Lantern is part Vietnamese... more

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Mastering the Art of Soviet Cooking: A Memoir of Food and Longing by Anya Von Bremzen

Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens,... more

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The Instant Pot Desserts Cookbook by Williams Sonoma Test Kitchen

No description available.

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Salt, Fat, Acid, Heat: The Four Elements of Good Cooking by Samin Nosrat

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared ?America?s next great cooking teacher? by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat,... more

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Ottolenghi Simple: A Cookbook by Yotam Ottolenghi

A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern?inspired flavors. Each dish can be made in 30 minutes or less, with 10... more

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BraveTart: Iconic American Desserts by Stella Parks

An award-winning pastry chef?s foolproof recipes and fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries.Have you ever marveled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home? You can. With... more

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More Diners, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America's ...

Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America! Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in... more

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So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger

As weekly host of the Food Network's Healthy Appetite, Ellie Krieger is known for creating light and healthy dishes that taste great and are easy enough for the busiest people to prepare. Now, Ellie has put together a collection of meal solutions for those of us who love food and want to eat... more

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All the Best Pizzas by Joie Warner

No description available.

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Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World ...

Do you want to have burgers, chocolate cake, frozen margaritas, fudge, and French fries--and still fit into your pants? Is life not worth living without brownies and onion rings? Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and... more

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Cook's Country Blue Ribbon Desserts by Editors of Cook's Country Magazine

The editors of Cook's Country magazine, known for scouring the country in search of the best of American cooking have turned their attention to desserts in this colorful, wide-ranging volume. Cook's Country Blue Ribbon Desserts features more than 120 foolproof recipes for those desserts that... more

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The Quick Recipe (The Best Recipe Series) by Unknown Author

No description available.

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Not Your Mother's Weeknight Cooking by Beth Hensperger

This book features 125 entree recipes for healthy, delicious meals that are quick to make, easy on the budget, and have plenty of appeal for both adults and kids. Hensperger takes the hallmarks of the Not Your Mother's slow cooker books - fresh, healthy ingredients and contemporary flavors - to... more

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Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes by Giuliano Hazan

Now that America’s low-carb obsession is over, home cooks are once again looking to prepare well-balanced meals that include everyone’s favorite food—pasta. Few of us, though, have the leisure to create a classic Bolognese meat sauce from scratch. For those who are as pressed... more

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The Seedlip Cocktail Book by Unknown Author

What do you drink when you're not drinking?Seedlip - the first distilled non-alcoholic spirit - was created to solve this problem and launched to huge excitement. Here, for the first time, was a grown-up non-alcoholic alternative that balanced crisp, delicious flavours and healthy, natural... more

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French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified ...

Classic French food is hotter than ever. But one thing hasn?t changed?few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child?s Mastering the Art of French Cooking. The good news is?we don?t need to. For the past... more

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The Perfect Blending Cookbook by Williams - Sonoma Test Kitchen

From the Williams-Sonoma Test Kitchen comes The Perfect Blending Cookbook, your all-inclusive, recipe-packed guide to mastering any high-power blender. Inside this book, you?ll find more than 30 recipes for using a Vitamix� Professional Series? blender for any meal of the day, from breakfast to... more

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Cook with Me: 150 Recipes for the Home Cook: A Cookbook by Alex Guarnaschelli

Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a... more

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Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers...

Small Victories, one of the most beloved cookbooks of 2016, introduced us to the lovely Julia Turshen and her mastery of show-stopping home cooking, and her second book, Feed the Resistance, moved a nation, winning Eater Cookbook of the Year in 2017. In Now & Again, the follow-up to what Real... more

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Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes by Betty Rosbotto...

Sunday is the perfect day to slow down and enjoy a heartwarming meal. From spicy chilies to steaming chowders, Sunday Soup features sixty recipes: one for each Sunday of the year, and then some. Gulf Coast Shrimp Gumbo is best for staving off the winter cold, while Dreamy Creamy Artichoke... more

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Sunday Casseroles: Complete Comfort in One Dish by Betty Rosbottom

Nothing beats spending a cozy Sunday in the kitchen, and Sunday Casseroles serves up the perfect afternoon activity. Home cooks searching for new ideas will love these 60 modern recipes using fresh, whole foods -- no processed ingredients -- while fans of the popular Sunday cookbook series... more

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The New Persian Kitchen by Louisa Shafia

This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Person dishes and modern reinterpretations using Middle Eastern ingredients. Louisa Shafia, author of the award-winning Lucid Food, explores her... more

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Thug Kitchen: The Official Cookbook by Thug Kitchen

Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (“This might be my favorite thing ever”) and named Saveur’s Best New Food blog of 2013 -- with half a million Facebook... more

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Everyday Dorie: The Way I Cook by Dorie Greenspan

To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan?s food is powerfully cookable?her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon... more

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Enoteca by Joyce Goldstein

An enoteca is more than just a place to have a quick glass of wine and a light meal or snack. It’s a place to meet friends and relax in an inviting atmosphere. With more and more travelers returning with fond memories of these charming Italian hangouts, enoteche are already becoming a hot... more

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Salumi: Savory Recipes and Serving Ideas for Salame, Proscuitto, and More by Joyce Go...

The delicate flavors of salumi have captivated the senses for centuries, earning them a popular place as exquisite antipasti and the key ingredients in entire meals. These savory meats, including favorites such as salame, prosciutto, and coppa reflect generations of Italian craftsmanship ready... more

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Italian Slow and Savory by Joyce Goldstein

Italian Slow and Savory celebrates the pleasure of taking time when it comes to friends, family, and good food. In this inspiring cookbook, acclaimed author Joyce Goldstein presents more than 120 recipes for slow-cooked soups, stews, pasta sauces, braises, roasts, and casseroles, with rich, full... more

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Enoteca by Joyce Goldstein

An enoteca is more than just a place to have a quick glass of wine and a light meal or snack. It’s a place to meet friends and relax in an inviting atmosphere. With more and more travelers returning with fond memories of these charming Italian hangouts, enoteche are already becoming a hot... more

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Rustic Mexican: Authentic Flavors for Everyday Cooking by Deborah Schneider

Filled with both traditional favorites as well as contemporary fare, authentic Mexican dishes are now accessible to home cooks everywhere. With 100+ delicious, easy-to-follow recipes, a pantry primer and more, Rustic Mexican is the perfect roadmap to help you discover the diverse cuisine of... more

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Dish of the Day (Williams Sonoma) by Kate McMillan & Erin Kunkel (Photographer)

What's for dinner tonight? You'll find a year's-worth of ideas inside this inspiring volume of 365 recipes, including recipes for soups, salads, desserts, and one pot, vegetable, and healthy dishes. Find inspiration for cooking any day of the year in this indispensable... more

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Salad of the Day (Revised): 365 Recipes for Every Day of the Year by Georgeanne Brenn...

Chopped, tossed, shredded, composed?salads are versatile in both form and flavor. They?re an appealing and healthy way to showcase favorite seasonal produce. From light starters to protein-rich main course salads to palate?cleansing accompaniments, these much-loved adaptable dishes can play a... more

Chopped, tossed, shredded, composed?salads are versatile in both form and flavor. They?re an appealing and healthy way to showcase favorite seasonal produce. From light starters to protein-rich main course salads to palate?cleansing accompaniments, these much-loved adaptable dishes can play a delicious role in virtually every lunch or dinner, every day of the year. This is a revised and revamped edition of Williams-Sonoma Salad of the Day?the bestselling 2012 title, including new images and over 90 new recipes. Williams-Sonoma Salad of the Day is a calendar-style cookbook that offers 365 enticing salads suited for any meal, occasion, or mood. Vibrant, fresh, and extremely versatile, salads are the ultimate expression of the changing seasons?and make a fantastic meal or side dish any day of the year. New recipes include Warm Gigante Bean Salad with Herb-Roasted Red Onions & Wilted Greens; Crispy Kale & Brussels Sprouts Salad with Anchovies, Parmesan Crisps & Fried Egg; Grilled Calamari Salad with Padron Peppers & Green Harissa; Herb-Grilled Lamb & Grilled Green Onion Salad; Crispy Eggplant, Miso Butter &�Charred Sungold Tomato Salad; Carrot and Medjool Date Salad with Creamy Gorgonzola Dressing; Nopales and Hominy Salad with Skewered Pork and Pepper Kebobs; Black Olive and Calamari Salad with Parsley and Mint Vinaigrette; Fresh Horseradish Salmon Cakes on Wilted Greens, and more. Capture the essence of spring with a pasta salad featuring sugar snap peas and slender asparagus, or a seared salmon salad with pea shoots and watercress. Savor the flavors of summer with juicy ripe tomatoes and sweet corn kernels tossed with piquant blue cheese, or grilled summer squash on a bed of herbed rice. In autumn, enjoy a warm wild mushroom salad dressed in bacon vinaigrette, or tender chicken salad with crisp apples and toasted walnuts. During the winter, pair bright citrus fruits with skirt steak and peppery arugula, or earthy roasted beets and soft farmer cheese. Each recipe includes a complementary dressing recommendations or recipes, and helpful notes offer serving and substitution ideas. With this abundance of recipes as your guide, and the garden?s yield as your inspiration, you?re sure to find an appealing salad that fits the occasion, no matter what the day brings.�

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Soup of the Day (Rev Edition): 365 Recipes for Every Day of the Year by Kate McMillan

This revised edition of the 2012 best-selling title features 100 new seasonally driven recipes and a selection of new full-color photography. This well curated collection of recipes offers a delicious soup for every day of the year. Soup is often thought of as comfort dish for cold weather,... more

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Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi & Ixta Belfrage

Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques... more

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Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook by Toni T...

Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. NAMED ONE OF FALL?S BEST COOKBOOKS BY�THE NEW YORK TIMES Toni Tipton-Martin, the first... more

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Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi

Yotam Ottolenghi's owns four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one-- that are among London's most popular culinary destinations. Now readers can recreate Ottolenghi's famous dishes at home. ��Ottolenghi: The Cookbook features 140 recipes... more

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Posh Eggs: Over 70 Recipes for Wonderful Eggy Things by Quadrille

Eggs are a kitchen basic. Most people buy them, and use them as a stand-by: a quick omelet or scrambled eggs. Posh Eggs makes the humble egg the star of the show, with over 70 recipes that make a meal out of this easy ingredient. From hearty dishes like Mediterranean red pepper eggs with tahini... more

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Vegetable of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year by Kate...

Organized by month, and featuring one recipe for each day on the calendar, this book includes 365 recipes for vegetable-centric dishes to match any season, occasion, or mood. Whether it?s a simple stir-fry or saut�, tart or tempura, grilled kebabs or shaved salads, the wealth of simple and... more

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Martha Stewart's Cookie Perfection: 100+ Recipes to Take Your Sweet Treats to the Nex...

Showstopper cookies for a new generation: from Martha Stewart, an authoritative and creative collection to take your cookies to the next level in flavor, technique, and decorative appeal The editors of Martha Stewart Living present a new, fun source for anyone looking to make their go-to... more

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The New Pie: Modern Techniques for the Classic American Dessert by Chris Taylor &...

Create 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin--winners of more than 500 awards for... more

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The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDo...

Look no further than The Book on Pie for the only book on pie you'll ever want or need. Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll... more

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The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

A joyful 250-recipe manifesto from the author of the best-selling Moosewood Cookbook.

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A New Way to Cook by Sally Schneider

Winner of both an IACP and James Beard Foundation award, and a main selection of the Good Cook Book Club, A New Way to Cook is filled with more than 600 recipes and a wealth of techniques, tips, and practical information. With more than 100,000 hardcover copies in print, it is 756 pages of... more

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A New Way to Cook by Sally Schneider

The title says it all. A New Way to Cook is the ultimate guide to cooking for the new century. It is an inspired cookbook that embodies the way we want to cook and feel today. For more than ten years, Sally Schneider has been experimenting in the kitchen and developing innovative techniques... more

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Instant Pot Bible: Copycat Recipes: 175 Original Ways to Remake Your Favorite Restaur...

No description available.

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Josey Baker Bread by Josey Baker

No description available.

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Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond ...

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to... more

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make rag� and handmade pasta at the elbow of her Italian "grandmother" on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon?Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean "language of flavor" can help you follow your instincts and make your own great meals based on what you have, too. You'll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces "small plates"? easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling pur�es like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Rag� and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Cr�me Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as "Quick-Cook" or "Slow-Cook" so you can choose which fit best into your schedule. "Flavor Tips" throughout the book suggest ways to modify the dishes so you can use what's freshest and most available.The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City's East Village. This is her first book.

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Meat Club Cookbook : For Gals Who Love Their Meat! by Vanessa Dina & Gemma DePalm...

The rules of the Meat Club: - You have to be a girl - You have to eat meat (any kind) - You have to love to talk about meat - What's said in the Meat Club, stays in the Meat Club Tired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa,... more

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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

No description available.

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The Lodge Cast Iron Cookbook: A Treasury of Timeless American Dishes by The Lodge Com...

Cast iron cooking is back in vogue! From America's most chic restaurants to the countless kitchens of avid home cooks, everyone is rediscovering the joy of cooking with classic cast iron. Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its... more

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Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the B...

Tex-Mex�is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili?it?s a way of life.� ?A revelatory book that will make you want to heartily wander the border.??Hugh Acheson It was born in the 1940s when traditional... more

Tex-Mex�is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili?it?s a way of life.� ?A revelatory book that will make you want to heartily wander the border.??Hugh Acheson It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers? kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks?don?t forget to salt the rim?and get ready to satisfy the rumble in your stomach. Advance praise for�Tex-Mex ?Fry puts his passion into [this] approachable cookbook. . . . [Tex-Mex] offers recipes for�all-time favorites like nachos, fajitas, and enchiladas, with lesser-known dishes like albondigas, and staples such as migas and campechana de mariscos.? ?The Atlanta Journal-Constitution ?Ford Fry?s food is warm, inviting, and soulful, and his passion for all things Tex-Mex?from queso to combo plates?is contagious. If you love refried beans, salsa, enchiladas, and tacos, you?ll want to cook everything in this beautiful and lively new book. I know I?ll be referring to it time and time again.??Lisa Fain� ?These authors make the perfect team to capture the crave-ability of Tex-Mex. This fantastic book will lead you to discover the soul of Texas?s ultimate comfort food.??Tyson Cole� ?The photos and recipes make you salivate and the stories remind you of the friends and family who you?ve shared a basket of warm chips and salsa with countless times before. I for one plan to enjoy this book the way it was meant to be: with a big bowl of queso dip in front of me and an ice-cold margarita in hand!??Kevin Gillespie

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Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based...

A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer Beans are emerging from their hippie roots to be embraced for what... more

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Victuals: An Appalachian Journey, with Recipes by Ronni Lundy

No description available.

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Brunetti's Cookbook by Roberta Pianaro & Donna Leon & Tatjana Hauptmann (Illu...

Among their many pleasures, Donna Leon’s Commissario Guido Brunetti novels have long been celebrated for their mouth-watering descriptions of food. Multicourse lunches at home with Paola and the children, snacks grabbed at a bar with a glass of wine or two, a quick sandwich during a busy... more

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In the Green Kitchen: Techniques to Learn by Heart by Alice Waters

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes -- for delicious fresh, local, and seasonal... more

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Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate by Alice Medr...

These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150 meticulously tested, seriously delicious recipes -- both... more

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One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder

One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple's guide to simple, complete, and truly delicious meals?imagine Balsamic Braised Chicken Thighs with Figs and Creamy... more

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Bitters: A Spirited History of a Classic Cure-All, with Cocktails and Recipes by Brad...

No description available.

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Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin & Jordan Mackay

A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. In this hotly-anticipated debut, Aaron Franklin shares the... more

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When French Women Cook: A Gastronomic Memoir by Madeleine Kamman

Long lauded as one of the world'�?s most revered culinary instructors, French-born Madeleine Kamman'�?s career arose from remarkably humble beginnings in central France. As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France'�?s... more

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The Big Book of Potluck: Good Food - and Lots of It - for Parties, Gatherings, and Al...

Maryana Vollstedt, Queen of the best-selling Big Book series, has put the luck back in potluck with more than 250 delicious, no-nonsense recipes. From Chile Cheese Wheels and citrusy Sunburst Salad, to Moroccan Chicken with Dates and Couscous and luscious Hazelnut-Cappuccino Cake, these... more

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Pasta Revolution: 200 Foolproof Recipes That Go Beyond Spaghetti and Meatballs by Edi...

Think you know everything there is to know about making pasta? Think again. The cooks at America's Test Kitchen spent the better part of a year developing pasta recipes, and what they discovered will surprise you-like a big pot of boiling water isn't necessary for many pasta dishes... more

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Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike Peters

Meike Peters, the author of the acclaimed cooking blog Eat In My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters?s site, Eat In My Kitchen, captures the way people like to eat now: fresh,... more

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Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts ...

Dessert usually makes the home cook think of turning on the oven and setting aside several hours for baking and cooling. Not so fast! Here are 125 recipes for delicious desserts to be made without turning on the oven. From Rich Chocolate Custard to Double Cream Coconut Pudding to Peach and... more

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Cocolat: Extraordinary Chocolate Desserts by Alice Medrich

No description available.

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Good for You (Williams-Sonoma): Easy, Healthy Recipes for Every Day by Dana Jacobi

No description available.

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Eat More Better: How to Make Every Bite More Delicious by Dan Pashman

No description available.

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The Chef and the Slow Cooker by Hugh Acheson

Hugh Acheson brings a chef's mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors.�Hugh celebrates America's old countertop stalwart with fresh, convenient slow cooker recipes with a chef's twist,... more

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Platters and Boards: Beautiful, Casual Spreads for Every Occasion by Shelly Westerhau...

This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary... more

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Eat Something: A Wise Sons Cookbook for Jews Who Like Food and Food Lovers Who Like J...

No description available.

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Food52 Simply Genius: Recipes for Beginners, Busy Cooks & Curious People [A Cookbook]...

No description available.

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Smitten Kitchen Keepers: New Classics for Your Forever Files: A Cookbook by Deb Perel...

No description available.

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What's Gaby Cooking: Take It Easy: Recipes for Zero Stress Deliciousness by Gaby Dalk...

No description available.

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Simple Weeknight Favorites by Editors at America's Test Kitchen (Editor) & Daniel...

Most quick recipe collections promise a lot but deliver very little. Bland, uninspired dishes may be fast, but will you make them again? And clever gimmicks sound great, but in reality they rarely make much sense. The team at America's Test Kitchen has created more than 200 easy-to-make 30... more

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The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the Ameri...

Since the 2004 opening of the National Museum of the American Indian in Washington, DC, the museum's Mitsitam Cafe (mitsitam means "let's eat" in the Piscataway and Delaware languages) has become a destination in its own right. Featured on Rachael Ray's television show and praised by reviewers... more

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Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan

A�collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved�Washington Post�editor and author of�Serve Yourself. ��An increasing number of Americans are turning to plant-based diets, both for their health and the... more

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Meringue by Linda Jackson & Jennifer Gardner

Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar-and air. So simple, yet so divine! Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love... more

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Go-To Dinners by Ina Garten

No description available.

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Slow Cooker Revolution Volume 2 by Editors at America's Test Kitchen

The test cooks at America's Test Kitchen have worked their magic again, developing and perfecting an all-new collection of 200 slow-cooker recipes. With this volume, we looked at this must-have appliance in new ways to truly maximize its potential. You'll learn how to make a host of dishes like... more

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Sweet Miniatures by Flo Braker

Award-winning author and acclaimed baking expert Flo Braker knows the best things come in small packages. Now this acclaimed author is back with a revised and expanded edition of her beloved Sweet Miniatures. Winner of the IACP Single-Subject Cookbook Award, Sweet Miniatures offers rich, all-new... more

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Pressure Cooker Perfection by Editors at America's Test Kitchen

What s the most important trend in cooking in the last 50 years? No, it s not organic farming or the globalization of American cooking. The biggest change in how we cook is speed. Americans want to spend less time cooking. Enter the modern pressure cooker, which can cook foods in one-third to... more

What s the most important trend in cooking in the last 50 years? No, it s not organic farming or the globalization of American cooking. The biggest change in how we cook is speed. Americans want to spend less time cooking. Enter the modern pressure cooker, which can cook foods in one-third to one-half of their normal cooking time. In addition to being easy to use and fast, pressure cookers ensure maximum flavor, and they use a fraction of the electricity or gas required for conventional stovetop cooking. Today s pressure cookers are safer, quieter, and easier to use than the old-fashioned models your grandmother used to use. But still, many home cooks are hesitant to give this unfamiliar appliance a chance. With Pressure Cooker Perfection, the first in the America s Test Kitchen new line of essential single-topic handbooks, our editors and test cooks prove through in-depth research and testing that there s nothing to fear and much to gain with today s pressure cookers. Pressure Cooker Perfection is more than a cookbook, it s a guide. The in-depth Pressure Cooker 101 informs home cooks about everything they need to know regarding buying, using, and caring for a pressure cooker. Beyond outlining each step of cooking under pressure, this section also demonstrates key test kitchen techniques discovered over the course of our recipe development. Our detailed testing of 12 models, both stovetop and electric, ensures home cooks know what to look for when they go to purchase a pressure cooker, while the safety and care section ensures users know how to keep their appliance working in top form, and working safely, for years to come. Thorough charts give instructions for cooking rice, grains, beans, and vegetables, while 61 essential recipes cover stews and chilis, roasts, fancy dinners, barbecue classics, one-pot pastas, and side dishes. Every recipe is accompanied by troubleshooting tips, and most are also accompanied by full-color step photography that walks cooks through the test kitchen process. With the test kitchen as their partner in the kitchen, home cooks can feel confident using a pressure cooker every step of the way.

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The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home B...

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Tacolicious: Festive Recipes for Tacos, Salsas, Aguas Frescas, Margaritas, and More b...

No description available.

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Tequila Mockingbird: Cocktails with a Literary Twist by Tim Federle & Lauren Mort...

A clever tribute to literature, Tequila Mockingbird is the cocktail book for the literary obsessed. Combining beloved classic novels with witty humor and delicious drink recipes, some of the charming recipes include Vermouth the Bell Tolls, Gin Eyre, Are You There God? It's Me, Margarita,... more

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Celebrating Our Mothers' Kitchens: Treasured Memories and Tested Recipes by National ...

This flavorful book honors our mothers' influence by documenting more than 200 favorite family recipes. Remember stirring moments in your own kitchen as you read Mother Memories, pearls of wisdom passed from mother to daughter, and browse through a splendid collection of African-American... more

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THE BLACK FAMILY REUNION COOKBOOK by National Council of Negro Women

No description available.

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Chili Madness: Second Edition by Jane Butel

Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today... more

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The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Mo...

A delightful true story of food, Paris, and the fulfillment of a lifelong dream In 2003, Kathleen Flinn, a thirty-six-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother's advice that she get another job... more

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Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington

The subtitle says it all. One of the biggest challenges for the good home cook is creating delicious, healthy meals using just a few ingredients and simple steps. And good cooks know that Diane Worthington is an expert at finding the one strong flavor component that will turn a ho-hum dish into... more

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Finger Lickin' Rib Stickin' Great Tastin' Hot Spicy Barbecue by Jane Butel

In North Carolina the sauce is loaded with vinegar, and hickory smoke is essential. South Carolinians swear by mustard, while Texans insist on tomato sauce and Worcestershire. Author and cook Jane Butel has traveled all across the country to pick up on the passions for America's favorite... more

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Chili Madness: A Passionate Cookbook by Jane Butel & Jerry Darvin (Photographer)

CHILI MADNESS, collects more than 35 authentic recipes from all across the country for a fiesta of treasured concoctions that combine meat, chili, and spices in wondrous permutation, some - yes - using pork instead of beef, some - yes - adding tomatoes, some - yes - prepared with... more

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Everyday Drinking: The Distilled Kingsley Amis by Kingsley Amis

?There has never been a more charming, erudite, eager, generous and devoted lover of drink? to judge by his writing?than Kingsley Amis.??New York Times Book Review Here is the beloved, bestselling compendium of Kingsley Amis?s wisdom on the cherished subject of drinking. Along with a series of... more

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An Extravagant Hunger: The Passionate Years of M.F.K. Fisher by Anne Zimmerman

No description available.

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Macaroni & Cheese: 52 Recipes, From Simple to Sublime by Joan Schwartz

52 recipes, one for every week of the year, for Mac & Cheese, the most basic of comfort foods. Simple and perfect, macaroni and cheese is the ultimate comfort food, a classic dish that's reassuring and familiar, yet, with the addition of a bit of truffle oil or salsa, it kicks into... more

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Home Is Where the Eggs Are by Molly Yeh

No description available.

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From Our Grandmothers' Kitchens by Editors of Cook's Country Magazine

Whether it was a one-of-a-kind, soul-warming meal your grandmother used to make especially for you or a slice of deliciously spiced bread you tasted somewhere halfway around the globe, food has always been so much more than the food itself-it's a memory. What we ate, and when and where we ate... more

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Good Eats: The Final Years by Alton Brown

No description available.

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The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal by Zitelman & ...

No description available.

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Charcoal: New Ways to Cook with Fire by Josiah Citrin & Joann Cianciulli

California-cool grilling wisdom from one of the most renowned chefs in Los Angeles. Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, M�lisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking he does... more

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Rose's Heavenly Cakes by Rose Levy Beranbaum

Rose Levy Beranbaum has been called "a worshipped�woman...revered by serious cooks and part-timers"�(USA Today). Her most famous book is The Cake Bible, among the bestselling cookbooks of all time,�which continues to�sell tremendously well�in its 38th printing.� Now, twenty years after the... more

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The Fly Creek Cider Mill Cookbook: More than 100 Great Apple Recipes by Brenda Palmer...

Fly Creek Cider Mill and Orchard is one of New York State's oldest working cider mills. Owned by authors Brenda and Bill Michaels, the mill sits on the banks of Fly Creek near historic Cooperstown, where for more than 150 years visitors have come to watch as apples are pressed into fresh... more

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Together: Our Community Cookbook by The Hubb Community Kitchen

Together celebrates the power of cooking to connect us to one another. � In the aftermath of the Grenfell Tower fire in London, a group of local women gathered together to cook fresh food for their families and neighbors. � Over the chatter and aromas of the kitchen they discovered the power... more

787

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The Southerner's Cookbook: Classic Recipes to Feed the Soul by Editors of Garden and ...

No description available.

788

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The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Wa...

Think you know all there is to know about eggs and how to cook and bake with them? Think again! Lisa Steele, fifth-generation chicken keeper, founder of the popular blog Fresh Eggs Daily and producer and television host of the award-winning show Welcome to my Farm on... more

789

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Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsa...

Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available from Scarlet ?Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming... more

790

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Whiskey in a Teacup by Reese Witherspoon

Academy award-winning actress, producer, and entrepreneur Reese Witherspoon invites you into her world, where she infuses the Southern style, parties, and traditions she loves with contemporary flair and charm. Reese Witherspoon's grandmother Dorothea always said a combination of beauty... more

791

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Williams-Sonoma Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow...

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... more

792

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Taste: My Life Through Food by Stanley Tucci

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a... more

793

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One Spice, Two Spice: American Food, Indian Flavors by Floyd Cardoz & Jane Daniel...

Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between... more

794

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The New Essentials Cookbook: A Modern Guide to Better Cooking by Unknown Author

Cooking well is about more than just knife skills and finding a favorite lasagna recipe. It's about knowing when to reach for a nonstick skillet and when not to, why you "reverse sear" thick chops, and what umami really is. The New Essentials Cookbook presents a new approach to building skills... more

795

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Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead b...

A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead.� A New Way to Dinner teaches readers how to maximize (and enjoy) time in the kitchen. Food52 founders Amanda Hesser and Merrill Stubbs start... more

796

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Asian Ingredients : A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vi...

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often... more

797

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Ginger East to West: A Cook's Tour With Recipes, Techniques and Lore by Bruce Cost

No description available.

798

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Ginger East to West: A Cook's Tour with Recipes, Techniques and Lore by Bruce Cost

No description available.

799

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Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan

Say “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy—beginners can ace every... more

800

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A Taste of the Gulf Coast: The Art and Soul of Southern Cooking by Jessie Tirsch

Here for the first time is a collection of recipes from the band of states that surround the Gulf of Mexico (including about 1100 miles of shorelines), Florida, Alabama, Mississippi, Louisiana and Texas. The food is a melting pot of several Native American cuisines and foods brought to the... more

801

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Home Plate Cooking : Everyday Southern Cuisine with a Fresh Twist by Marvin Woods

Nothing says the South more than its unique food and various cooking styles. Southern recipes are cherished heirlooms passed down from generation to generation and Home Plate Cooking shows how to prepare the same recipes your grandmother used to make, while sharing fresh versions of the same... more

802

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Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhou...

Where there?s Smoke there?s Fire! And where there?s fire, there?s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen?s Barbecue! Bible� series to a new generation, comes Project Fire?a stunning, full-color celebration of the best... more

803

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Secrets of Great Chefs by Adam D. Roberts

No description available.

804

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Cooking at Home With Bridget and Julia: The Hosts of America's Test Kitchen Share The...

A winning collection of 150 recipes hand selected by Julia Collin Davison and Bridget Lancaster, the well-known and beloved stars of our public television shows. Here, for the first time, they get personal and pull back the curtain on their lives, their families, and the recipes they like to... more

805

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Antoni: Let's Do Dinner by Antoni Porowski

No description available.

806

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The Best Mexican Recipes by Editors at America's Test Kitchen

No description available.

807

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The Italian Slow Cooker by Michele Scicolone

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a bestselling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare... more

808

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Heart of the Artichoke and Other Kitchen Journeys by David Tanis

Whereas the menus in A Platter of Figs were designed to feed eight to ten with grace and ease, the menus in this book serve four to six. There are twenty-four menus, six per season, each of them amusingly and engagingly titled (for example, "Feeling Slightly American" and "Cooking Today for... more

809

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Flavors of Summer: Simply delicious food to enjoy on warm days by Unknown Author

No description available.

810

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Food52 Baking (Food52 Works) by Food 52 Inc.

No description available.

811

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Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) (Food52 Works) by Pau...

This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time. In Food52?s�Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can... more

812

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The Lexicon of Real American Food by Jane Stern & Michael Stern

For foodies, wordsmiths, and anyone who loves to eat, an illustrated guide to authentic American fare, from the beloved Roadfood team�In linguistics, the lexicon of a language is its vocabulary, including its words and expressions. In The Lexicon of Real American Food, renowned foodies Jane and... more

813

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Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Nibbles, Bites, Snacks, S...

No description available.

814

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Taste of Home Make it! Take It 2020 by Taste of Home

No description available.

815

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Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats by Ben Hir...

Indulgent frozen treats that strictly follow the paleo diet and taste delicious The popular Paleolithic, or �paleo,? diet has helped millions of people lose weight and improve their health. But it?s hard to satisfy a sweet tooth when dairy and most sugars are off the table. Thankfully, the... more

816

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Sweets: A Collection of Soul Food Desserts and Memories by Patty Pinner

Growing up as part of a large African-American family in a small town in Michigan, Patty Pinner spent her childhood helping the women of the house—the "Queens of Soul Food"—whip up the sugar-filled treats that crowned family dinners, neighborhood gatherings, and church socials. In... more

817

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Cooking Light: Dessert by Heather Averett (Editor)

Here's new hope for all us sweet freaks -- 144 pages of delectable treats, to be exact. That's because the resourceful experts at Cooking Light magazine have proven once again that you can have your dessert and eat it healthfully, too. All it takes is this new volume in the Cooking Light... more

818

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One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More by Editor...

No description available.

819

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The New American Cooking by Joan Nathan

Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history.The huge influx of peoples from... more

820

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Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies by Cathy Barrow

The delicious new food trend of slab pies that makes it easy to serve sweet or savory pastry to a crowd-or just your family! For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)! Instead of crimping and meticulously rolling out... more

821

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Tamales 101: A Beginner's Guide to Making Traditional Tamales by Alice Guadalupe Tapp

Tamales 101 A Beginner’s Guide to Making Traditional Tamales by Alice Guadalupe Tapp Corn-husked bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables—tamales are a simple and delicious staple of Mexican and Southwestern cuisine. Alice Guadalupe... more

822

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The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well wit...

No description available.

823

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I'm Just Here for More Food: Food x Mixing + Heat = Baking by Alton Brown

In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Brown is back and ready to revolutionize the world of baking-and more. Breads, cakes, cookies, pies, custards, ice creams: The popular host of Good Eats explores the science behind our... more

In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Brown is back and ready to revolutionize the world of baking-and more. Breads, cakes, cookies, pies, custards, ice creams: The popular host of Good Eats explores the science behind our favorite sweets-and savories-explaining it all in his own inimitable style.The book opens with a complete encyclopedia of the core ingredients or "the molecular pantry"-what they are, what they do, and how they play together (or don't). The main part of the book is divided by mixing method: Biscuit, Creaming, Muffin, Straight Dough, Modified Dough, Eggfoam, Custards, and a section called As Well As . . . , which includes such specialized methods as crepes, popovers, mousse, and doughnuts. .To underscore the importance-and ease-of mastering the mixing techniques, the book features a special design that adds a half-page flap to the opening page of each mixing section. Printed on the flap is the master mixing technique to serve as a ready reference for each recipe that follows in that section.The more than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.At 304 pages, the trivia-filled tome also contains all the fun components Brown fans have come to expect: fact-packed sidebars, intricate illustrations, glossaries, appendices, equipment lists-the works. It's everything readers have been waiting for . . . and more! AUTHOR BIO: Alton Brown is the writer, director, and host of the popular Food Network television program Good Eats. His first book, I'm Just Here For the Food, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. His second book, Alton Brown's Gear For Your Kitchen, was nominated for both a James Beard and an IACP cookbook award.

824

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Roadfood Sandwiches: Recipes and Lore from Our Favorite Shops Coast to Coast by Jane ...

In this eating tour of America, the gurus of the road, Jane and Michael Stern, hunt down nearly 100 examples of supreme sandwichery and show how to recreate them in the kitchen. The United Sandwiches of America includes nearly every state, from California (a quintessential Grilled Gruy�re with... more

825

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The Truck Food Cookbook: 150 Recipes and Ramblings from America's Best Restaurants on...

It's the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America's best restaurants on... more

826

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Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen

Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use... more

827

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The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles...

Vietnam?s most beloved culinary export?pho?is now within the reach of any home cook. � Andrea Nguyen first tasted pho in Saigon as a child, sitting at a street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, and here she dives deep into pho?s lively... more

828

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Good Eats 3: The Later Years by Alton Brown

No description available.

829

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The Complete Book of Salt Block Cooking: Cook Everything You Love with a Himalayan Sa...

Former Chez Panisse Chef Ryan Childs shows you how to prepare the foods you love in a new way. You'll explore a range of recipes to sear, roast, bake, grill, cure, and take your salt block cooking to a whole new level. Start off each chapter with a techniques overview and quick tips before... more

830

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One Potato, Two Potato by Roy Finamore & Molly Stevens

Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes... more

831

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The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home by F....

No description available.

832

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The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking b...

The long-awaited debut cookbook from the creator of the beloved and award-winning Love and Lemons blog, featuring more than 100 all-new vegetarian recipes with gorgeous color photography and design. � The Love and Lemons blog has taken the Internet foodie world by storm with its standout... more

833

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Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal...

The ultimate resource for cooking powerfully flavorful, simple, and fun plant-forward food at home, every day of the week, from the author of The Love & Lemons Cookbook. Known for her insanely flavorful vegetable dishes and stunning photography, Jeanine Donofrio celebrates plants at the center... more

834

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Let's Stay In: More than 120 Recipes to Nourish the People You Love by Ashley Rodrigu...

A Cozy Take on Meals Will Have You Stoking the Home Fires! Author Ashley Rodriguez has focused her career on teaching people the importance of a good meal at home, first with Date Night In, a relationship cookbook that brought the romance back to home-cooked meals at home. For her next book,... more

835

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Weeknight Baking: Recipes to Fit Your Schedule by Michelle Lopez

Michelle Lopez -- the wildly popular and critically acclaimed blogger -- teaches busy people how to make cookies, pies, cakes, and other treats, without spending hours in the kitchen. If anyone knows how to balance a baking obsession with a demanding schedule, it's Michelle... more

836

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Feed the Resistance: Recipes + Ideas for Getting Involved by Julia Turshen

From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism?with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights,... more

837

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Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kur...

No description available.

838

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Delectable: Sweet & Savory Baking by Claudia Fleming & Catherine Young

No description available.

Book List - Cookbooks I Own

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