An accessible guide to selecting, cooking with, and making cheeseFrom a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine.  With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to...  more

An accessible guide to selecting, cooking with, and making cheeseFrom a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine.  With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies, everyday cheese lovers will learn how to become true cheese connoisseurs.Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies, they'll develop enough of a palate to discern which cheese is right for them.Explains how to assemble the perfect cheese plateIncludes recipes for cooking with cheeseDetails how to make five cheeses, including Mozzarella, Chevre, and RicottaSupplemented with a 16-page photo insertWith artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

Down-Home Cajun Cooking Favorites is a collection of classic recipes from moms and dads, aunts and uncles, ma-moms and pa-pops from the south Louisiana region called Acadiana, or Cajun Country. These popular recipes were contributed by down-home folks who are tremendous cooks in their own right,...  more

Down-Home Cajun Cooking Favorites is a collection of classic recipes from moms and dads, aunts and uncles, ma-moms and pa-pops from the south Louisiana region called Acadiana, or Cajun Country. These popular recipes were contributed by down-home folks who are tremendous cooks in their own right, who learned how to cook these dishes passed down from generation to generation. YouÆll find Boudin and Cracklins, Boiled Crawfish and Crawfish Etouffee, Stuffed Shrimp, Tasso, Candied Yams, Corn Maque Choux, Smothered Okra & Tomatoes, Stuffed Baked Eggplant or Mirlitons, Bouillabaisse, Chicken & Sausage Gumbo, as well as a variety of sauce piquantes, fricassees, stews, casseroles, appetizers, desserts, dressings, breads, and breakfast dishes like couche-couche and pain perdu. Written in clear, easy-to-follow steps, these mouth-watering dishes are waiting for you and your family. Go ahead, try

The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science,...  more

The book is about cheese in all its many glorious varieties. What it looks like, what it tastes like, where it comes from, what you should do with it and why, how to choose a cheese you'll like and how best to enjoy it. It gives you an in-depth understanding of the world of cheese - the science, the smells, the succulence. The core of the book is formed by the Directory Spreads, packed with clear and expert information about each cheese and illustrated with excellent photography. The cheeses are arranged by country, each section written by an expert "cheesie" from that country. For the novice, the intermediate and expert cheese eater, it will become the undisputed best guide to the world's cheeses.

The Ultimate A-To-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles The complete resource for cookie lovers, with recipes for every occasion, from Almond Shortbread and Apple-Coconut Dreams to Oatmeal Crisps and Zwieback with Almonds. 1001...  more

The Ultimate A-To-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles The complete resource for cookie lovers, with recipes for every occasion, from Almond Shortbread and Apple-Coconut Dreams to Oatmeal Crisps and Zwieback with Almonds. 1001 full-color photographs! Each and every cookie is illustrated in full color right alongside the recipe.  

Features easy-to-follow, kitchen-tested recipes. Most ready in 30 minutes or less, and many microwave recipes are included. All recipes follow guidelines of the American Heart Association. These meals are low in fat, salt and cholesterol with fewer than 300 calories each! Includes how to pick...  more

Features easy-to-follow, kitchen-tested recipes. Most ready in 30 minutes or less, and many microwave recipes are included. All recipes follow guidelines of the American Heart Association. These meals are low in fat, salt and cholesterol with fewer than 300 calories each! Includes how to pick the best and keep it that way and how to freeze seafood.

No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois. And now that Ms. Farges made sure mushrooms are available, she shows what to do with them. The Mushroom Cookbook and Primer is an...  more

No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois. And now that Ms. Farges made sure mushrooms are available, she shows what to do with them. The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a Mushroom 101 guide to selecting, storing, cleaning, and cooking, plus a primer with full profiles and photographs of 40 exotic mushrooms. Full of sweet succulence, toothsome crunch, and haunting flavors from earthy to fruity to seafood-like, mushrooms offer the home cook a dazzling range of possibilities. Here are finger foods: Morels with Calvados, Ovoli and Fig Crostini, Wild Mushroom Bruschetta. Lighter offerings: Porcini Carpaccio, Cream of Asparagus Soup with Roasted Cremini, Blewitt and Crab Rolls. Glorious pairings: Risotto with Corn and Chanterelles, Sirloin Steak with Wine Caps, Mustard-coated Lamb Chops with Wild Oysters, Truffled Lobster with Cilantro Butter, Duck and Shiitake Tortillas. And the unexpected: Black Trumpet Biscuits, Portobello and Basil Salsa, Hen of the Wood Ravioli. A dozen fitting mushroomless desserts offer the irresistible finish.

Essential for home chefs, here is the great basic American cookbook, with recipes plain and fancy that belongs in every household.  Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how...  more

Essential for home chefs, here is the great basic American cookbook, with recipes plain and fancy that belongs in every household.  Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the cookbook that taught generations of Americans how to cook.  Completely updated since 1979, with this 13th edition, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. What makes this basic cookbook so distinctive is that Marion Cunningham is always at your side with forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old.  She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites. The new recipes reflect the ethnic influences, Mediterranean, Moroccan, Asian, of contemporary American cooking.  Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, you'll find cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, and Polenta and Fish. Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed.  Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly. The emphasis here is on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all, as did the original Fannie Farmer, to cherish the delights of the family table.

The Ooh it's so Good!! cookbook from the television celebrity chef syndicated in more than 150 U.S. citiesIn his syndicated Mr. Food cooking spots, Art Ginsburg has been telling television audiences across the country how to cut time, cost, and trouble in the kitchen without sacrificing any...  more

The Ooh it's so Good!! cookbook from the television celebrity chef syndicated in more than 150 U.S. citiesIn his syndicated Mr. Food cooking spots, Art Ginsburg has been telling television audiences across the country how to cut time, cost, and trouble in the kitchen without sacrificing any down-home taste. Now, in the The Mr. Food Cookbook, he provides 250 of the most requested quick, easy, scrumptious recipes and ideas from his national show. These dishes look and taste gourmet without the gourmet work, and the best part is they can be made from inexpensive ingredients right off the supermarket shelf. The Mr. Food Cookbook solves the ever-present problem of what to make for dinner and how to make it fast! From weekday dinners to entertaining menus, this book shows you how and you'll agree with Mr. Food when he exclaims, Ooh it's so Good!!

Over fifty sweet creations to share with friends and family!No meal is complete without dessert! Popular food blogger Monica Holland brings you an enticing collection of comforting homemade classics with a modern twist. Find inspiration in her fun, whimsical recipes that reinvent old favorites...  more

Over fifty sweet creations to share with friends and family!No meal is complete without dessert! Popular food blogger Monica Holland brings you an enticing collection of comforting homemade classics with a modern twist. Find inspiration in her fun, whimsical recipes that reinvent old favorites and create exciting new flavor combinations. Enjoy dozens of irresistible recipes from: Grandma?s chocolate layer cakeCream cheese swirl snickerdoodle blondiesHummingbird cupcakes with mascarpone frostingPumpkin pie cakeBlueberry vanilla yogurt popsiclesOreo stuffed chocolate chip cookies Brightened with full-color photography throughout, the carefully tested recipes are not only gorgeous to the eye, they?re achievable for both the experienced baker and those just venturing out into the wonderful world of baking. Whether you need a bake sale treat or are having a midnight cravings for milk and warm-from-the-oven cookies, Lick the Bowl Good is sure to satisfy your sweet tooth. 50 color photographs

One of the world's most popular foods, pizza is also one of the most versatile. Discover in this book the vast range of toppings you acn choose from, and be isoired to create your own! ? Over 95 pizza recipes, including focaccia ? Delicious sauces and doughs ? Vegetarian, meat and seafood...  more

One of the world's most popular foods, pizza is also one of the most versatile. Discover in this book the vast range of toppings you acn choose from, and be isoired to create your own! ? Over 95 pizza recipes, including focaccia ? Delicious sauces and doughs ? Vegetarian, meat and seafood toppings ? Special sweet pizzas for dessert

250 sumptuous island recipes for home cooking from Bon Appetit columnists.

Christmas is coming! Just in time for the special day, this cookbook includes practical advice on preparing for the holiday with tips on shopping, storage, and freezing. How-to pages demonstrate the best methods for making and icing Christmas cakes and cookies, preparing steamed puddings, and...  more

Christmas is coming! Just in time for the special day, this cookbook includes practical advice on preparing for the holiday with tips on shopping, storage, and freezing. How-to pages demonstrate the best methods for making and icing Christmas cakes and cookies, preparing steamed puddings, and making and decorating gingerbread houses. A special chapter features traditional fare from around the world for celebrating the season with global cheer. Continuing in the tradition of excellence represented by the Essential Series, this book is the ultimate tool for preparing for the Christmas season.

For the very first time, Debbi Fields, the creative force behind those famous Mrs. Fields Cookies, shares 100 of her favorite recipes with the home baker. Create classic cookies like Blue Ribbon Chocolate Chip and Oatmeal Raisin Chews, or fancy cookies like Russian Tea Cakes and Chocolate Cream...  more

For the very first time, Debbi Fields, the creative force behind those famous Mrs. Fields Cookies, shares 100 of her favorite recipes with the home baker. Create classic cookies like Blue Ribbon Chocolate Chip and Oatmeal Raisin Chews, or fancy cookies like Russian Tea Cakes and Chocolate Cream Filled Hearts--just like Debbie and her family bake at home. Mrs. Fields Cookie Booko...as irresistible as the cookies themselves.

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

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 searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen. THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated "Cookie Decorating and Crafts," which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America"s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions.

I'm Pioneer Woman. And I love to cook. Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years...  more

I'm Pioneer Woman. And I love to cook. Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself. The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way. In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)

SPECIAL DISCOUNT PRICING: $9.99! Regularly priced: $14.99 $15.99. Get this Amazing #1 Amazon BBQ Book Best-Seller - Great Deal! You can read on your PC, Mac, smart phone, tablet or Kindle device. Stop! Your Barbecue Taste Boring. Want To Know How To Fix It? Want To BBQ Like a Pro? You know,...  more

SPECIAL DISCOUNT PRICING: $9.99! Regularly priced: $14.99 $15.99. Get this Amazing #1 Amazon BBQ Book Best-Seller - Great Deal! You can read on your PC, Mac, smart phone, tablet or Kindle device. Stop! Your Barbecue Taste Boring. Want To Know How To Fix It? Want To BBQ Like a Pro? You know, it?s funny... other smoker books are full of unnecessary information: almost half a book is dedicated to the author while you are actually looking for more technique and smoking tips. How useful is that kind of guide? We'll answer that: NO USEFUL AT ALL. Wish it had more detailed step by step and less story - telling. You know what can help you? There?s just one answer to this questions ? this smoker guide book. THIS GUIDE IS THE #1 THING YOU NEED TO MAKE MIND - BLOWING, RIDICULOUSLY DELICIOUS MEAT! Do You Want To? Make your neighbors stop by each time you BBQ? Achieve the best - smoked meat you can make? Become more professional? You May Be A Great BBQ Smoker, But This Book Will Take You To The Next Level! Barbecue is an art. Sometimes the scent of smoked meat with a homemade bbq sauce is all we need to rouse our spirits. Our professionally created guidance will make you more confident, skillful and completely satisfied. It is the most wonderful and unique BBQ guidance you've ever read. Here You Will Learn all about the meat grades how to select the best cut how to choose charcoal or electric smoker and grill how to build bbq smokers about wood types about pit and fire management about trimming meats all the cooking tips and tricks Want to Know More? Check, What Other People Think ? The book is very useful, concise, and surprisingly detailed. I highly recommend this book to anyone who adore BBQ.? - Bryan Smith ? Daniel has shown us how truly easy and extensive the barbecue guidance can be. I can?t wait to make good quality BBQ sauce!? - Jason Stewart ?This is a wonderfully written book for barbecue lovers and smoking meat enthusiasts!? - Jacob Key Hurry Up Last 3 Days Left for a special discounted offer! You can download The Great Meat Guide: Cracking the Secret of Award-Winning Meat for price of only $9.99 Download and start smoking today! Scroll to the top of the page and select the buy button right now.

He?s grilled. He?s barbecued. He?s beer-canned, roasted, seared, sautéed, baked, and broiled. And now, he?s smoking. Welcome to Project Smoke, Steven Raichlen?s comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken,...  more

He?s grilled. He?s barbecued. He?s beer-canned, roasted, seared, sautéed, baked, and broiled. And now, he?s smoking. Welcome to Project Smoke, Steven Raichlen?s comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing (Hay-Smoked Mozzarella, Smoked Cassoulet,  Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream). An informative how-to chapter covers the basics of smoking, the must-have equipment, and an overview of the available home smokers. The recipes are adaptable to the smoker or grill that you have. Appearing throughout are  lively boxes, such as The Path to Brisket Nirvana, A Crash Course in Jerky, and A Guide to Curing Salts. The result? Succulent home-smoked food that intoxicates, i.e., Smoked Beef Tenderloin, Buccaneer Chicken, Double-Whiskey Smoked Turkey, and  the perfect rack of ribs?described by Steven as ?smoke-bronzed bones rising from a sizzling pepper-flecked crust.? It?s okay to drool. 

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a...  more

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!) -- and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new -- but simple -- techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. Over 1000 color photographs

Whether seafood is whole new world to you or you have been experiencing the fruits of the sea all your life, I know you will find these exciting recipes to add to your repertoire, You need never want for a great seafood recipe again. For the beginner , or the expert, every cook will...  more

Whether seafood is whole new world to you or you have been experiencing the fruits of the sea all your life, I know you will find these exciting recipes to add to your repertoire, You need never want for a great seafood recipe again. For the beginner , or the expert, every cook will appreciate the quality and simplicity of these recipes. And simplicity is the key to great seafood. Al McDonald Cannon Sea Food Some recipes included in the book are: Hot Crab Meat Spread White Bechamel Sauce Baked Snapper with Sour Cream Stuffing Swordfish Supreme Cream of Crab Soup Crab Souffle Casserole Mrs. O'Berry's Oyster Casino Tidewater Tacos Sweet & Sour Shrimp Shrimp Harpin Baked Scallops

Internationally acclaimed lifestyle and food expert Sandra Lee creates gourmet-tasting meals perfectly suited for today's busy lifestyle. Using 70% store bought ingredients and 30% “fresh” or homemade, Semi-Homemade Cooking 3 is an exciting collection of more than 120 recipes...  more

Internationally acclaimed lifestyle and food expert Sandra Lee creates gourmet-tasting meals perfectly suited for today's busy lifestyle. Using 70% store bought ingredients and 30% “fresh” or homemade, Semi-Homemade Cooking 3 is an exciting collection of more than 120 recipes embracing all types of popular cuisine: Comfort Food, Italian, French, Mexican, Soul Food, and Pan-Asian flavors. As a bonus, Sandra offers a chapter that showcases recipes from her closest friends and family as well as a chapter featuring recipes inspired by some of her fellow Food Network celebrity chefs, such as Bobby Flay, Wolfgang Puck, and Emeril Lagasse. And back by popular demand, Sandra shares another batch of Restaurant Remakes, making it easier than ever to recreate those dine-out favorites in the comfort of your own kitchen.

Food & Wine magazine's annual recipe collection is filled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cookbook authors and our own Test Kitchen. Food & Wine brings you the very best recipes for every...  more

Food & Wine magazine's annual recipe collection is filled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cookbook authors and our own Test Kitchen. Food & Wine brings you the very best recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch, all from talented cooks and chefs from around the world. Some highlights include: Sweet and Sticky Hot Wings, Lemony Chickpea and Oven-Dried Tomato Stew, Cornmeal-Crusted Fish with Green-Tomato Tartar Sauce, Herb-Roasted Pork Subs with Garlicky Spinach and Butterscotch Stickybuns. Also, you'll find inside: A variety of tips on fail-safe cooking techniques, essential ingredients and the best kitchen equipment A comprehensive guide full of suggestions for affordable and accessible wines to match the recipe A pairing chart to match wines with everybody's favorite dishes A color-coded guide calls out staff favorites, as well as vegetarian, healthy and make-ahead dishes

Dillards Exclusive Southern Living Christmas Cookbook for 2011 offers Festive Fare, Classic Celebrations, and Ideas for Decorating. Table of Contents, and Glossary. This 288 page book has many beautiful pictures to show off their creative and classic recipes. There are many contributors to this...  more

Dillards Exclusive Southern Living Christmas Cookbook for 2011 offers Festive Fare, Classic Celebrations, and Ideas for Decorating. Table of Contents, and Glossary. This 288 page book has many beautiful pictures to show off their creative and classic recipes. There are many contributors to this wonderful cookbook: Oxmoor House, Southern Living Christmas Cookbook, Southern Living, Time Home Entertainment Inc, and other contributors.

The culinary map of Southeast Asia is about to change, if award-winning cookbook authors Jeffrey Alford and Naomi Duguid have their way. Realizing that the wonderful flavors of Southeast Asia spill over national borders, Alford and Duguid set out to eat their way through the region's towns and...  more

The culinary map of Southeast Asia is about to change, if award-winning cookbook authors Jeffrey Alford and Naomi Duguid have their way. Realizing that the wonderful flavors of Southeast Asia spill over national borders, Alford and Duguid set out to eat their way through the region's towns and villages, all the while collecting recipes, cooking techniques, stories, and photographs. In Hot Sour Salty Sweet, dishes like Spicy Grilled Beef Salad and Vietnamese Chicken with Fresh Herbs appear side by side with more exotic treats like Jungle Curry from Thailand and Pomelo Salad from Cambodia. There are simple warming soups, easy stir-fries, brilliant, hot salsas, and cooling desserts. Evocative stories and photographs of their travels also appear throughout.

Expect this book to soar to the top of the bestseller list in its field with the most complete coverage of the subject anywhere, from the glass to use, the ice to mix to the garnish to finish it perfectly! Start with a world-renowned expert's unequalled instructions for preparing virtually any...  more

Expect this book to soar to the top of the bestseller list in its field with the most complete coverage of the subject anywhere, from the glass to use, the ice to mix to the garnish to finish it perfectly! Start with a world-renowned expert's unequalled instructions for preparing virtually any cocktail anyone might ask for. Add the essential facts of bartending with a professional's master guidance for hosting any gathering in the perfect atmosphere. Pour in an encyclopedic collection of information about every drink, including brandy, gin, rum, tequila, and vodka; whiskey and bourbon; champagne and wine; bitters and other spirits; punches, cups, and eggnogs; liqueurs and shooters; hot drinks and nonalcoholic drinks. Mix with Calabrese's recipes for 780 of his personal favorites, from old classics like Negroni, Bellini, and Sidecar, to new and exotic modern reinventions like Cosmopolitan and Apple Martini. And that leaves 775 more to choose from! Stir in hours of fascinating insider tales about how all the classic drinks came to be, the romance of the drink, and glorious photos and art of a sparkling visual history. Garnish with:. Live-action pictorials of techniques such as shaking, floating, layering, muddling, blending. Thirst-inciting color photos that display drinks at their most elegant. Easy-to remember icons symbolizing each type of glass to use in every situation. Concealed spiral binding that lays flat so you can follow recipes with your hands free. Hard-cover edition jam-packed with 256 information-filled pages at an amazing value priceIt's the only bartender's guide you'll ever need. Even the right ice cubes are noted!

Dessert lovers, Good Housekeeping has some tasty treats in store for you. Not just cakes, cookies, and pies, but a wide variety of goodies, some light and some downright decadent. From refreshing Grapefruit Sorbet to rich Chocolate Cherry Bread Pudding, from the most sinful brownies to elegant...  more

Dessert lovers, Good Housekeeping has some tasty treats in store for you. Not just cakes, cookies, and pies, but a wide variety of goodies, some light and some downright decadent. From refreshing Grapefruit Sorbet to rich Chocolate Cherry Bread Pudding, from the most sinful brownies to elegant Baked Alaska, this comprehensive dessert cookbook features more than 250 scrumptious recipes. The mouthwatering color images look almost good enough to eat. Of course, every sweet has been triple-tested for reliability and great taste in the famed Good Housekeeping test kitchens. Each chapter begins with a ?Basics? section that covers the techniques needed for that type of dessert. So anyone can master these pastries, soufflés, custards, meringues, ice creams, granitas, sauces, toppings, garnishes, and more!

The Cake Mix Bible. More than 175 incredible recipes. Helpful measuring, baking and storing information. Tips for decorating garnishing and serving. Jam-packed with desserts and treats that begin with a purchased cake mix. Layer cakes, special occasion, snack cakes, cookies and bars.

Over 280 favorite Weight Watchers recipes, reflecting the diversity and range of American and Canadian tastes done in the popular community-cookbook style.

This is a George Foreman Grilling Cookbook, with loads of great recipes. Grilling for all meats, vegetables, fruits. Each recipe includes nutritional analysis: calories, fat, carbohydrates, protein, cholesterol, and sodium.

Wonderful recipes and great pictures. Old South Crackling Cakes, Chippewa Indian Fried Bread, Stuffed Baked Lobster, to name a few. Recipes from all over including Alaska and Hawaii. 64 pages

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have...  more

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

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Includes 45 New Recipes for the first time in print. Includes Todd Wilbur's Favorite Recipes from: Top Secret Recipes, More Top Secret Recipes, Even More Top Secret Recipes, Top Secret Restaurant Recipes, Low-Fat Top Secret Recipes, Top Secret Recipes Lite!, Top Secret Recipes: Sodas,...  more

Includes 45 New Recipes for the first time in print. Includes Todd Wilbur's Favorite Recipes from: Top Secret Recipes, More Top Secret Recipes, Even More Top Secret Recipes, Top Secret Restaurant Recipes, Low-Fat Top Secret Recipes, Top Secret Recipes Lite!, Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes, and more.

Shares regional recipes for appetizers, soups, stews, salads, main dishes, side dishes, breads and desserts.

With 500 glorious full-color photographs, 300 original recipes, and hundreds of innovative ideas, Entertaining is the book that revolutionized the way people entertain today. 500 full-color photographs.

For 50 years Betty Crocker has reigned supreme in America's kitchens, her trusted advice and easy-to-follow recipes helping cooks of all levels become confident in the kitchen. Now updated for the new millennium, the cookbook, nicknamed "Big Red," has been completely revised and...  more

For 50 years Betty Crocker has reigned supreme in America's kitchens, her trusted advice and easy-to-follow recipes helping cooks of all levels become confident in the kitchen. Now updated for the new millennium, the cookbook, nicknamed "Big Red," has been completely revised and updated to reflect the cooking trends and tastes of today. Stumped by chayote squash? Want to make a perfect apple pie or find new recipes for the bread machine? It's all right here in this handy book: More than 950 recipes, from appetizers to desserts, to cover every cooking need - pot roast, pasta, pumpkin bread, and more Step-by-step line art and photographs with specific "how-to" instructions to guide you through new techniques Beautiful food photography that shows the finished results; i.d. photos of such foods as mushrooms and exotic fruits to help you shop with confidence Easy meat-roasting charts, numbered recipe steps, and preparation times with each recipe that keep cooking simple?and relaxing With its fresh new design for 2000, Betty Crocker's Cookbook will be everyone's favorite kitchen companion, from new cooks to experienced home chefs looking for new ideas. What's New in the 9th Edition: 30-Minute Recipes and Reduced-Fat/Low-Calorie Recipes tagged so they can be found in a flash Individual chapters on grilling and vegetarian meals Expanded information on fruits and vegetables Crockpot recipes Information on organic food "Learn with Betty" photographs that guide you through cooking techniques Dietary Exchanges in each recipe's nutrition analysis

Two million copies later, the New York Times best-selling authors of Hello, Cupcake! and What?s New, Cupcake? are back, applying their oversized imaginations not just to cupcakes but to cookies, pies, cakes, and other treats. Hello, Cupcake! inspired millions to become cupcake artists and...  more

Two million copies later, the New York Times best-selling authors of Hello, Cupcake! and What?s New, Cupcake? are back, applying their oversized imaginations not just to cupcakes but to cookies, pies, cakes, and other treats. Hello, Cupcake! inspired millions to become cupcake artists and launched an international sensation. Now the talented pair who started it all returns, with projects that are more hilarious, more spectacular, more awe-inspiring?and simpler than ever. But they don?t stop at cupcakes. No sweet treat is safe from their ingenuity: refrigerator cookies, pound cakes, pie dough, cheesecakes, bar cookies, and Jell-O are all transformed into amazing and playful desserts. There?s something for everybody in this book, and every single item you need can be found in the neighborhood supermarket or convenience store. Playing with your food has never been so exciting? or so easy. Karen Tack and Alan Richardson have appeared on TV with Martha Stewart, Rachael Ray, and Paula Deen and have been featured many times on NBC?s Today as well as in America?s top magazines.

Contents: BARBECUING FOR EVERYONE TIME AND TEMPERATURE CHARTS Grill - Rotisserie - Smoker MAIN DISHES FOR OUTDOOR BARBECUES Beef - Burgers and Sandwiches - Pork and Ham - Poultry - Fish and Seafood - Sausage and Frankfurters - Lamb BARBECUE SAUCES AND MARINADES Sauces...  more

Contents: BARBECUING FOR EVERYONE TIME AND TEMPERATURE CHARTS Grill - Rotisserie - Smoker MAIN DISHES FOR OUTDOOR BARBECUES Beef - Burgers and Sandwiches - Pork and Ham - Poultry - Fish and Seafood - Sausage and Frankfurters - Lamb BARBECUE SAUCES AND MARINADES Sauces and Relishes - Marinades GRILL SIDE RECIPES Vegetables - Bread Fix-Ups and Quick Breads - Appetizers and Desserts BARBECUE BASICS Equipment for Cookouts - Small Equipment - Barbecue Grills - Charcoal Cooking Know How

Cooking Light Annual Recipes 2009 is jam-packed with more than 1,000 mouthwatering, indulgent recipes. It's also so much more than just a recipe collection! This 496-page book is a comprehensive must-have resource for all the latest cooking techniques, quick tips, fresh ingredients, and...  more

Cooking Light Annual Recipes 2009 is jam-packed with more than 1,000 mouthwatering, indulgent recipes. It's also so much more than just a recipe collection! This 496-page book is a comprehensive must-have resource for all the latest cooking techniques, quick tips, fresh ingredients, and innovative kitchen equipment. Within this 13th volume of Cooking Light Annual Recipes you'll find: Over 1,000 great-tasting, kitchen-tested recipes! Every recipe from Cooking Light magazine 2008 can be found in these pages. Don't worry, you don't need to be a chef to cook like one. The glory of these recipes is that you can make them with confidence! Our Test Kitchens staff rigorously tests all the recipes, often two or three times, to ensure that they're not only healthy and reliable, but also rich, filling, and supremely scrumptious. Over 100 menus to help you plan for every occasion! From weeknight suppers to supper club entertaining, Cooking Light helps you round out your favorite recipes with excellent menu pairing suggestions. More than 70 bold and bright color photos! Just take another glance at the cover! If the Chocolate Mint Brownies doesn't scream gorgeous, then we don't know what does. And that's just the beginning! Over 50 staff favorite recipes! Peek inside to see the best-of-the-best recipes from a year's worth of Cooking Light. Look for other top-rated winners in Our Favorite Recipes (page 2). From its spectrum of over 1,000 recipes to its endless number of captivating ideas for both the fresh and familiar, Cooking Light Annual Recipes has never been better.

Your guide to successful entertaining! Very appetizing! That's what your guests will say after tasting these delicious appetizers. Over 240 recipes for succulent pates, elegant molds, delightful dips and delectably flavored meats and seafood. Use the Quick Guide for Special Events to plan your...  more

Your guide to successful entertaining! Very appetizing! That's what your guests will say after tasting these delicious appetizers. Over 240 recipes for succulent pates, elegant molds, delightful dips and delectably flavored meats and seafood. Use the Quick Guide for Special Events to plan your next reception, birthday party or holiday extravaganza.

Thai food has become an exciting part of our culinary repertoire, thanks to many restaurants, greengrocers and shops that have introduced us to the singularly sensational tastes of one of Asia's oldest, most enlivening cuisines.

Continuing the highly acclaimed cookbook series, Saveur Cooks Authentic Italian explores the world's most popular and beloved cuisine. Authentic Italian food is inspired by local traditions and relies on the freshest of ingredients. It's real food--unpretentious and casual--the ultimate in...  more

Continuing the highly acclaimed cookbook series, Saveur Cooks Authentic Italian explores the world's most popular and beloved cuisine. Authentic Italian food is inspired by local traditions and relies on the freshest of ingredients. It's real food--unpretentious and casual--the ultimate in home-cooking. The renowned culinary experts at Saveur go straight to the source with recipes for perfectly prepared pasta and risotto, hearty meat and game, and irresistibly delicious desserts. Each colorful page is an invitation: share a seafood feast with a Venetian fishmonger, take a private lasagna-making lesson in Bologna, or discover the secrets for pesto buono in Genoa. Featuring award-winning writing, hundreds of stunning color photographs, and more than 120 recipes, Saveur Cooks Authentic Italian is a timeless celebration of the world's best-loved cuisine.

Everything hot-sauce fans need to know to make their own signature hot sauces and then cook with them. Includes 32 recipes for homemade hot sauces, along with tips for personalizing them to taste, plus more than 60 recipes for using hot sauces to spice up every meal of the day.

Americans spend more than $500 billion a year eating out, and behind each burger, turkey sandwich, and ice cream sundae is a simple decision that could help you control your weight--and your life. The problem is, restaurant chains and food producers aren't interested in helping you make...  more

Americans spend more than $500 billion a year eating out, and behind each burger, turkey sandwich, and ice cream sundae is a simple decision that could help you control your weight--and your life. The problem is, restaurant chains and food producers aren't interested in helping you make healthy choices. In fact, they invest $30 billion a year on advertising, much of it aimed at confusing eaters and disguising the fat and calorie counts of their products. Thankfully Eat This, Not That! Restaurant Survival Guide is here to help. It's the first book in the Eat This, Not That! series to focus solely on burger shacks, pizza parlors, pasta joints, breakfast diners, Mexican cantinas, Chinese eateries, drive-thrus, and coffee shops. With in-depth coverage of 80 of the biggest restaurant chains in the country, it arms you with the information you need to take control of your diet and sidestep the egregious calorie-landmines that are secretly sabotaging your chances of losing weight. And why would restaurants do such a thing? Because people keep buying. The top brass at any restaurant knows that the more food that goes onto the plate, the more drastically the customers will underestimate the caloric heft. That's why the average cheeseburger has 136 more calories today than it did in the 1970s and why two-thirds of the country is now overweight or obese. Additional features in Eat This, Not That! Restaurant Survival Guide include:  Restaurant Report Card: America's Best and Worst Restaurants The Menu Decoder: rules for navigating any menu in the country The Buffet Survival Guide The New Rules of Eating Out 50 Great Restaurant Meals under 500 Calories  Money- (and Calorie-) Saving Guide to Making Your Favorite Restaurant Meals ”at Home! Loaded with tips on everything from navigating neighborhood restaurant menus to making smart choices in the drive-thru to cutting cash and calories at the country's largest chain restaurants, Eat This, Not That! Restaurant Survival Guide is the indispensable encyclopedia to the world of eating out.

It is not your imagination playing tricks on you if you are in sticker shock in the supermarket check-out lane - food prices are skyrocketing. And not only is food more expensive than ever, but we all have less time than ever before. The solution to the problem is $3 Chicken Meals. This...  more

It is not your imagination playing tricks on you if you are in sticker shock in the supermarket check-out lane - food prices are skyrocketing. And not only is food more expensive than ever, but we all have less time than ever before. The solution to the problem is $3 Chicken Meals. This collection of 250-plus recipes has main course entrees that are less than $3 a serving to prepare. That’s less than the cost of a decent-size burger at a fast-food drive-through. And all can be prepared in less time than it takes to have a pizza delivered!

Get stunning rainbow looks for your favorite desserts--amazing tie-dye, ombre, layered, and hidden "surprise inside" color effects for cakes, cupcakes, and more, made easy. With Simply Sweet ColorCakes, you can tie-dye, layer, and sprinkle your way to baking bliss! From Polka-Dot Layer Cake to...  more

Get stunning rainbow looks for your favorite desserts--amazing tie-dye, ombre, layered, and hidden "surprise inside" color effects for cakes, cupcakes, and more, made easy. With Simply Sweet ColorCakes, you can tie-dye, layer, and sprinkle your way to baking bliss! From Polka-Dot Layer Cake to Rainbow Cake Pops, this complete guide offers over 100 recipes and incredible photos for creating adorable, bakery-style desserts at home. ColorCakes includes tantalizing treats--cupcakes, cakes, and cake pops, plus cookie bars, ice cream treats, and more. Readers will find inspiration on every page, with a dramatic, beautiful photo of every recipe, step-by-step instructions for creating cool designs and cutouts, and techniques for customizing your color. Simply Sweet ColorCakes is chock-full of desserts to wow your family and friends. Everyone will be saying, "How did you make that?!"

Recipe book with kid friendly treats

From South City to the North Side, from Frontenac to Clayton, and from Creve Coeur to University City, this guide explores the independent grocers, ethnic markets, and specialty food stores of greater St. Louis. Local food advocate and chef Clara Moore and food and beverage writer Matt Sorrell...  more

From South City to the North Side, from Frontenac to Clayton, and from Creve Coeur to University City, this guide explores the independent grocers, ethnic markets, and specialty food stores of greater St. Louis. Local food advocate and chef Clara Moore and food and beverage writer Matt Sorrell discuss where to buy a wide range of ingredients and the necessary equipment to create a delicious variety of dishes, from meat, poultry, and game to fish and seafood, as well as a selection of international flavors. Readers can find the exact products they're looking for with an index of more than 1,000 items; learn new foods, recipes, and skills; and develop better eating habits. St. Louis residents and tourists alike will see the city in a completely new and utterly unique light with this guide that helps them expand their culinary horizons while at the same time saving money and supporting local businesses and farmers.

How to use your wok every day to prepare 212 exciting recipes from around the world. How to stir-fry, steam and braise perfectly in your elelctric or stove top wok.

With 50 recipes and 8 pages of full-color photographs by Micheal McLaughlin. Comes complete with dust jacket. This is the book that made "unfried chicken" famous, by the personal chef who helped Oprah shed some serious pounds.

This handy cookbook features delicious recipes with timings for both high-wattage and low-wattage microwave ovens, step-by-step instructions, color how-to photographs, and comprehensive charts. Full color photos.