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

"The 20 most aggravating mealtime dilemmas are solved by a modern mom who's lived through them all. With 5 no-fail recipe solutions for each problem, here's a total of 100 spot-on, kid-approved recipes to turn to again and again.

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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

No description available.

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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

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, from the author of The Nantucket Open-House Cookbook with over 214,000 copies in print. Guided by a sense that winter is the season for... more

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The Loaves and Fishes Cookbook by Anna Pump & Gen Leroy

No description available.

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

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. People... 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...

An acclaimed pastry chef, bestselling cookbook author, and creator of a massively popular blog, chronicles his life in Paris?from the delicious to the ridiculous. David Lebovitz moved to Paris in 2002 to start a new life. After cramming 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 again. In Crumbles... 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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Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories by Lisa Lillien

Hungry Girl mania is sweeping the nation! The New York Times bestselling phenomenon delivers even more yum-tastic recipes in an easy-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories. Recipes include: * H-O-T Hot Boneless Buffalo Wings * Sassy Southwestern... more

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The Monday to Friday Cookbook by Michele Urvater

Winner of a James Beard award, The Monday-To-Friday Cookbook is the cookbook for working people. A professional chef and "excellent teacher" (New York Times) who faces the same problem we all face in coming home to feed her family, Michele Urvater has developed an inspired system of weeknight... 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 valuing... 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

No description available.

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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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The Chew: Food. Life. Fun. by The, Chew

The hosts of ABC'S hit daytime show The Chew bring you their easy, delicious meals, entertaining tips, and money-saving tricks. Every day millions of people tune in and pull up a home-side seat at The Chew's kitchen counter to celebrate life through food. The show's five beloved hosts dish on... more

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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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The Dean and DeLuca Cookbook by David Rosengarten & Joel Dean & Giorgio Deluc...

With multimillion-dollar shops in New York and Washington and coffee bars everywhere, Dean & DeLuca has dominated the movement to upgrade the American palate and is now a household name for top-notch ingredients and culinary style. Dean & DeLuca's 400 recipes draw upon the world's greatest... 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) Blen...

No description available.

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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 entertaining... 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.