 | Japanese Hot Pots: Comforting One-Pot Meals
Brand: Ten Speed Press
Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In <em>Japanese Hot Pots</em>, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. | *$14.86 |
 | Joe Tilden's Recipes for Epicures (Audiobook in MP3 Format)
Brand: The Again Shop
Audiobook in MP3 Format (Will play only on a MP3 Compatible Players, some players will not play MP3 files and the disks will appear blank, before ordering please make sure the player you will be using will read MP3 files.)*****Total running time: 1:34:20*****Read by Clarica*****Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication.*****?01 Soups and Chowders - 00:15:28
?02 Fish - 00:15:22
?03 Entrees - 00:12:49
?04 Chicken and Game - 00:08:26
?05 Meats - 00:10:15
?06 Sauces - 00:06:43
?07 Vegetables - 00:05:20
?08 Salads - 00:02:16
?09 Desserts and Cakes - 00:10:11
?10 Wine Cups and Punches - 00:07:30 | *$6.00 |
 | Joy of Cooking
Brand: The Bobbs-Merrill Company
<I>Joy</I> is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. <I>Joy</I> is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. <P> Privately printed in 1931, <I>Joy</I> has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons -- Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced <I>Joy</I> in many ways. <P> Now over forty, <I>Joy</I> continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on <I>Heat,</I> which gives you many hints on maintaining the nutrients in the food you are cooking, and <I>Know Your Ingredients,</I> which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use. <P> Divided into three parts, <I>Foods We Eat, Foods We Heat</I> and <I>Foods We Keep,</I> <I>Joy</I> now contains more than 4500 recipes, many hundreds of them new to this edition -- the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on <I>Brunch, Lunch and Supper Dishes</I> there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, <I>Joy</I> shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing. <P> <I>Joy</I> grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor -- heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of <I>simmering, blanching, roasting</I> and <I>braising</I> have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted. <P> <I>Joy</I>, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure -- and join us in the <I>Joy</I> of cooking. <P> Because of the infinite patience that has gone into the preparation of <I><I>Joy of Cooking,</I> the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook. | *$20.99 |
 | Joy of Cooking: 75th Anniversary Edition - 2006
Brand: Cookbook Part Number: ROMBAUER
When the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking -- as it has always done -- speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here -- we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time -- America. <P>BACK TO BASICS The perfect boiled egg*fluffy rice*pancakes light as air*choosing the perfect cut of meat* no fail cakes* knife skills* vegetables for every meal*cooking with fresh herbs*how to cook fish*roast chicken with crispy skin*fresh salads and homemade dressings*crisp fritters, fries, and onion rings* casserole cooking*finding the right sauce for the pasta*easy homemade pie dough*simple stock making*chewy and cakey cookies and brownies*quick pan sauces for meats <P>BRAND NEW A return to the American classics from enchiladas and chop suey to velvet cake and mud pie* all new illustrations*rich new soups*more grilling recipes*homemade ice cream and sorbet*slow cooker recipes*complete new grains*food for a crowd*how to freeze ingredients, dishes and entire meals*beverages and party drinks for entertaining and family meals* making jellies, jams and preserves* how to can fruits and vegetables*quick suppers*brining meats and shellfish <P>RETURN TO REFERENCE Cutting-edge nutritional information*Expanded Know Your Ingredients*More information about storing and keeping foods*more menu planning*new illustrations of techniques*new sections on high altitude baking and cooking*cooking with wine and spirits*stocking your pantry*buying the right equipment*expanded index*botanical information*ingredient substitutions*expanded information on fish and game*entertaining how-to from supper clubs to children's parties | *$18.69 |
 | Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine
Brand: Scribner
The Paris Tasting of 1976 will forever be remembered as the landmark event that transformed the wine industry. At this legendary contest -- a blind tasting -- a panel of top French wine experts shocked the industry by choosing unknown California wines over France's best.<P>George M. Taber, the only reporter present, recounts this seminal contest and its far-reaching effects, focusing on three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks -- repositioning the industry and sparking a golden age for viticulture across the globe. With an eclectic cast of characters and magnificent settings, <I>Judgment of Paris</i> is an illuminating tale and a story of the entrepreneurial spirit of the new world conquering the old. | *$4.84 |
 | Juice Fasting and Detoxification: Use the Healing Power of Fresh Juice to Feel Young and Look Great : The Fastest Way to Restore Your Health
Brand: Book Pub Co
This book explains how to fast using raw fruit & vegetable juices while maintaining a nearly normal work and living schedule. Includes: Juice recipes, detoxification techniques, exercises, weight loss, water fasting; about the organs of elimination; how to handle a "healing event," and how to exit a fast safely. | *$3.70 |
 | Juicing for Life: A Guide to the Benefits of Fresh Fruit and Vegetable Juicing
Brand: Avery
Details the nutritional, preventive, and immune-strengthening powers of fresh fruit and vegetable juices and explains how to use them to cure the symptoms of PMS, arthritis, migraine headaches, motion sickness, and more. Original. 85,000 first printing. Major ad/promo. | *$4.99 |
 | Juicing, Fasting, and Detoxing for Life: Unleash the Healing Power of Fresh Juices and Cleansing Diets
Brand: Wellness Central
Did you know the secret to vibrant health is in your blender? It's true--juicing vegetables provides concentrated nutrition that is found in virtually no other source: vitamins, minerals, enzymes, phytochemicals, and antioxidants. By juicing, you'll feel better, more energized, and improve your immune system. <BR/> More than a simple collection of recipes, this book guides readers toward a lifestyle that promotes alkaline balance by juicing, eating well, and cleansing the body and soul. While most juicing books focus too much on fruit juice (which disrupts the body's pH balance with too much natural sugar), this book primarily focuses on juices, smoothies and soups made from vegetables. It also also offers a guide to the food richest in nutrients from Vitamin A to zinc and includes various cleanses to benefit the colon, liver, gall bladder, and kidney and more. Beyond the body, the Caboms explain the heavy toll emotional, mental, and spiritual unrest can take on the body (and sometimes even encourage disease) and share unique, effective methods for cleansing the body of such toxicity. | *$4.99 |
 | Julia and Jacques Cooking at Home
Brand: Knopf
The companion volume to the public television series <I>Julia and Jacques Cooking at Home</I><br><br>Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. <br>        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.<br>        So sharpen your knives and join in the fun as you learn to make . . .<br><br>        *--Appetizers-- from traditional and instant grav-lax to your own sausage in brioche and a country p'té<br>        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi<br>        *--Eggs--ome lets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés<br>        *--Salads and Sandwiches--basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat<br>        *--Potatoes--b aked, mashed, hash-browned, scalloped, souffléd, and French-fried<br>        *--Veget ables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed<br>        *--Fish--f amiliar 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<br>        *--Poultry--t he 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<br>        *--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 <br>        *--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<br>        And much, much more . . .<br><br>        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. | *$29.97 |
 | Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Brand: Knopf
How many minutes should you cook green beans? Is it better to steam them or to boil them?<br>What are the right proportions for a vinaigrette?<br>How do you skim off fat?<br>What is the perfect way to roast a chicken?<br><br>Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?<br><br>All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without. | *$7.96 |
 | Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen
Brand: Little, Brown and Company
The bestselling memoir that's "irresistible....A kind of <I>Bridget Jones</I> meets <I>The French Chef</I>" (<I>Philadelphia Inquirer</I>) is now a major motion picture. Audiobook read by the author and value-priced! </BR></BR><BR/> Directed by Nora Ephron, starring Amy Adams as Julie and Meryl Streep as Julia, the film <I>Julie & Julia</I> will be released by Sony Pictures on April 19, 2009.<BR><BR> The film is based on this bestselling memoir in which Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary <I>Mastering the Art of French Cooking</I>. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto. | *$9.99 |
 | Kawaii Bento Boxes: Cute and Convenient Japanese Meals on the Go
Brand: Japan Publications Trading
A bento box meal (single portions of different foods packed in one reusable container) is a Japanese tradition that lends itself well to today's busy lifestyle. Although bento boxes are available to take out from restaurants and food stands, they are most frequently prepared at home, very often by parents wishing to provide their children with delicious, healthy, fun--and environmentally responsible--lunch and snack-time alternatives.<br> <br> <em>Kawaii Bento Boxes</em> offers dozens of recipes and menus. For each box, the authors include detailed instructions for cooking, seasoning, decorating and assembling the components as well as an icon indicating how long it will take to prepare. The meals are not just easy to make, they are tasty, nutritious and economical, with each portion carefully calculated so that there are no leftovers. There are also suggestions for the right container for each meal. Most of the ingredients used are familiar and available to American cooks. Here are whimsical creations like soccer balls and animal faces made from shaped rice, tulips cut from dyed hardboiled eggs, hearts and stars carved out of vegetables, and much more. Perfect for parents looking to liven up their children's school lunches or park snacks, or for busy people who want to fix a quick and cheerful meal to take to work, <em>Kawaii</em> <em>Bento Boxes</em> highlights the Japanese passion for making food a treat for the eyes as well as for the mouth.<br> <br> CONTENTS:<br> <br> ONIGIRI BENTO<br> (16 variations including faces, soccer ball, animals, triangles, spheres)<br> <br> RICE BENTO<br> (11 variations including bear, rabbit, ship, seasoned rice, teriyaki chicken over rice, etc.)<br> <br> SUSHI BENTO<br> (12 variations)<br> <br> BREAD BENTO<br> (12 variations including mini-sandwiches, rolls, etc.)<br> <br> NOODLE BENTO<br> (9 variations including spaghetti, yakisoba noodles, udon)<br> <br> SUMMER AND WINTER BENTO<br> (12 variations including summer dishes that wont spoil in the heat and winter dishes that are better when eaten warm)<br> <br> TRADITIONAL/POPULAR/FAVORITE BENTO<br> (11 variations including favorite dishes like hamburgers, fried shrimp, fried chicken)<br> <br> TIPS ON HOW TO STUFF THE BENTO BOX<br> WHAT TO STUFF IN THE BENTO BOX (including calories, carbohydrates, protein, etc.)<br> CUTTING AND DECORATING<br> MENUS BASED ON COLOR<br> EASY DESSERT RECIPES<br> | *$11.78 |
 | Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Brand: Penguin Press HC, The
<B>The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible <I>On Food and Cooking. </I> </B> <BR><BR> From our foremost expert on the science of cooking, Harold McGee, <I>Keys to Good Cooking</I> is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. <BR><BR> A work of astounding scholarship and originality, <I>Keys to Good Cooking</I> directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. <BR><BR> <I>Keys to Good Cooking</I> distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-<I>reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage</I>)-will save even the most knowledgeable home chefs from culinary disaster. <BR><BR> A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, <I>Keys to Good Cooking</I> will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With <I>Keys to Good Cooking</I> McGee has created an essential guide for food lovers everywhere. | *$23.10 |
 | King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks)
Brand: Countryman Press
<strong>Hang on to your pie plate—<em>King Arthur Flour Whole Grain Baking</em> will change the way every baker thinks about whole grains.</strong> Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies—all made with whole grains. This is what you get in <em>King Arthur Flour Whole Grain Baking</em>, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet, and savory treats of all types.<br /> <br /> <em>King Arthur Flour Whole Grain Baking</em> is a book that only the bakers at King Arthur Flour could successfully complete, opening up the home baker's repertoire to new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, "Come into the kitchen with me and let's bake." Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in <em>King Arthur Flour Whole Grain Baking—</em>the next generation whole grain cookbook. 16 pages of full-color photographs and 125 black-and-white illustrations | *$20.95 |
 | Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
Brand: Ecco
<p> A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material </p> | *$8.96 |
 | Kitchen Table Wisdom 10th Anniversary
Brand: Riverhead Trade
Praised by everyone from Bernie Siegel to Daniel Goleman to Larry Dossey, Rachel Remen has a unique perspective on healing rooted in her background as a physician, a professor of medicine, a therapist, and a long-term survivor of chronic illness. In a deeply moving and down-to-earth collection of true stories, this prominent physician shows us life in all its power and mystery and reminds us that the things we cannot measure may be the things that ultimately sustain and enrich our lives. | *$9.22 |
 | Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
Brand: Wiley
"Nancy Baggett has brought all her considerable baking and teaching skills to the table in her newest book, Kneadlessly Simple. Bakers always knew that making bread was fun, but now, with Nancy's help, it can also be surprisingly easy. She really gets the artisan principles of slow-rise bread baking and has created an easy method that will work for home bakers of all skill levels."<br>—Peter Reinhart, author of <i>Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor</i><p>"Nothing beats the flavor and texture of good homemade bread, especially when it's made from a no-knead, no-fuss dough and it rivals the best artisan bread you can buy anywhere. That's just what Nancy Baggett gives you in Kneadlessly Simple—an adaptation of all the most up-to-the-minute methods for producing outstanding bread with little effort—you'll love it!"<br>—Nick Malgieri, author of <i>The Modern Baker</i> | *$12.47 |
 | La Cucina: The Regional Cooking of Italy
Brand: Rizzoli
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. <i>La Cucina</i> is an essential reference for every cook’s library. | *$27.49 |
 | Land of Plenty: A Treasury of Authentic Sichuan Cooking
Brand: W. W. Norton & Company
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, <I>Land of Plenty</I> teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. | *$18.49 |
 | Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Brand: Clarkson Potter
<i>Larousse Gastronomique</i> has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, <i>Larousse Gastronomique </i>would be it, without question."<br><br>The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. <i>Larousse Gastronomique</i> has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, <i>Larousse</i> features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià , Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.<br><br>With entries arranged in encyclopedic fashion, <i>Larousse Gastronomique</i> is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad–with dozens of recipes–and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).<br><br>The unparalleled depth and breadth of information–from the traditional to the cutting-edge–make this newest edition of <i>Larousse Gastronomique</i> indispensable for every cook. | *$55.04 |
 | Legends of Babylon and Egypt in relation to Hebrew tradition
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Brand: Knopf
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.<br><br>Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:<br><br>From <b>Trentino–Alto Adige: </b>Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef<br>From <b>Lombardy:</b> A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron<br>From <b>Valle d’Aosta:</b> Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops<br>From <b>Liguria:</b> An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables<br>From <b>Emilia-Romagna:</b> An olive oil dough for making the traditional, versatile vegetable tart <i>erbazzone,</i> as well as the secrets of making <i>tagliatelle</i> and other pasta doughs, and an irresistible Veal Scaloppine Bolognese<br>From <b>Le Marche:</b> Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment<br>From <b>Umbria:</b> A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait<br>From <b>Abruzzo:</b> Fresh <i>scrippelle</i> (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives<br>From <b>Molise:</b> Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus<br>From <b>Basilicata:</b> Wedding Soup, Fiery <i>Maccheroni,</i> and Farro with Pork Ragù<br>From <b>Calabria:</b> Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini<br>From <b>Sardinia:</b> Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping<br><br>This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. | *$15.97 |
 | Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
Brand: Cookbook Part Number: BASTIANICH
In this exciting new book the incomparable Lidia takes us on a gastronomic journey—from Piemonte to Puglia—exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.<br><br>· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and <i>buzara</i>, an old mariner’s stew, draws on fish from the nearby sea.<br><br>· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.<br><br>· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make <i>fricos</i>; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.<br><br>· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.<br><br>· In Piemonte, the robust Barolo wine distinguishes a fork-tender <i>stufato</i> of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a <i>bagna cauda</i> serves as a dip for local vegetables, including prized cardoons.<br><br>· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.<br><br>· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.<br><br>· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.<br><br>· From Sicily’s Palermo she brings back <i>panelle, </i>the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.<br><br>· In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura.<br><br>There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, you’ll stop to admire Raphael’s fresco <i>Triumph of Galatea</i>, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy. | *$12.39 |
 | Light & Healthy 2010: The Year's Best Fresh, Full-Flavored Recipes
Brand: America's Test Kitchen | *$19.99 |
 | Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances, and Home Remedies
Brand: Anchor
Earthy, magical, and utterly charming, this tale of family life in tum-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit. | *$6.95 |
 | Living Gluten-Free For Dummies
Brand: For Dummies
<b>Practical, delicious ways to manage a gluten-free diet</b> <p> If you have a wheat allergy, gluten intolerance, celiac disease, or you just want to enjoy the benefits of a diet free of wheat, barley, and rye, then this guide is for you. Trusted author Danna Korn explains the medical problems associated with gluten and shows you step by step how to make the transition to a gluten-free lifestyle - and love it! <p> With 25% new and revised content, this easy-to-understand reference includes coverage of the most recent testing methods, an updated section on the link between a gluten-free diet and improving behaviors in the autistic, new information about the genetics of celiac disease, expanded coverage on the gluten-free certification process, increased nutritional information, and updated recipes and resources. <ul> <li>65 delicious recipes plus tips on eating out <li>Guidance on how to shop and decipher food labels Advice on how to raise happy gluten-free kids </ul> <p> Covering the practical, medical, and emotional aspects of the lifestyle, <i>Living Gluten-Free For Dummies, 2nd Edition</i> offers hope and inspiration as you make the switch to a life free of gluten. | *$11.35 |
 | Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy
Brand: Grove Press
<DIV>The actor Michael Tucker and his wife, the actress Jill Eikenberry, having sent their last child off to college, were vacationing in Italy when they happened upon a small cottage nestled in the Umbrian countryside. The three-hundred-and-fifty-year-old Rustico sat perched on a hill in the verdant Spoleto valley amid an olive grove and fruit trees of every kind. For the Tuckers, it was literally love at first sight, and the couple purchased the house without testing the water pressure or checking for signs of termites. Shedding the vestiges of their American life, Michael and Jill endeavored to learn the language, understand the nuances of Italian culture, and build a home in this new chapter of their lives. Both a celebration of a good marriage and a careful study of the nature of home, <I>Living in a Foreign Language</I> is a gorgeous, organic travelogue written with an epicurean’s delight in detail and a gourmand’s appreciation for all things fine.</DIV> | *$5.35 |
 | Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine
Brand: William Morrow Cookbooks
<p> Picking up where the bestselling <i>Raw Food/Real World</i> left off, Sarma Melngailis invites us inside her glamorous restaurant, Pure Food and Wine, with dozens more recipes for fresh and vibrant juices, shakes, soups, simple dishes, main courses, desserts, and cocktails. </p> <ul> <p> <li>Whip up an antioxidant-rich Goji Tropic Shake or a sweet, cleansing Cilantro-Pineapple Shake for delicious nutrition on the go</li> </p> <p> <li>Cool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and Mint</li> </p> <p> <li>Find out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant's most beloved entrÉe </li> </p> <p> <li>Celebrate with a raw Thanksgiving dinner, complete with "dark meat" portobello, "white meat" large oyster mushrooms, stuffing, mashed celeriac, cranberries, and brussels sprouts</li> </p> <p> <li>Satisfy your sweet tooth with a Classic Sundae and Caramel Bars </li> </p> </ul> <p> No juicer? No dehydrator? No problem! Sarma shows that raw food preparation doesn't have to be daunting, and she helps you work your way from the fastest, simplest, freshest recipes to immensely satisfying main dishes that you'll have a hard time believing are raw. A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful superÂfoods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs—and struggles—<i>living</i> on raw foods. </p> <p> Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie. </p> | *$18.08 |
 | Living the G.I. (Glycemic Index) Diet
Brand: Workman Publishing Company
The easiest diet going is now even easier--and tastier. Off to an explosive start, <i>The G.I. Diet</i> quickly landed on <i>New York Times</i> and <i>Wall Street Journal</i> bestseller lists, and required five quick printings (for a total of 190,000 copies) to keep pace with demand after national publicity discovered the "Canadian miracle diet" (<i>Woman's World</i>). Now, continuing to build on the nutritional wisdom of the glycemic index, Rick Gallop follows up with the essential companion--a cookbook and strategy guide for living the G.I. Diet.<br><br>Organized around the simple, intuitive principle of green-, yellow-, and red-light foods--if you can follow a traffic light, you can follow this diet--<i>Living the G.I. Diet</i> gets right into the kitchen with 135 dishes that are as easy to prepare as they are unrecognizable as diet food. Grilled Pesto Salmon with Asparagus. Beef and Eggplant Chili. Garlic Shrimp Pasta. Thai Chicken Curry. Pork Tenderloin with Grainy Mustard and Chive Crust. Cinnamon French Toast. Florentine Frittata. And desserts: Baked Chocolate Mousse, Basmati Rice Pudding, Pecan Brownies--that's right, brownies.<br><br>In addition, the book spells out how to lose weight (Phase I) and maintain weight loss (Phase II); how to make G.I. eating a family affair; navigating holidays, restaurants, vacation eating; and exploring the psychological and emotional aspects of food and food cravings--everything you need to stay on this proven track. | *$8.89 |
 | Living Vegan For Dummies
Brand: For Dummies
<p>The fun and easy way® to live a vegan lifestyle</p> <p>Are you thinking about becoming a vegan? Already a practicing vegan? More than 3 million Americans currently live a vegan lifestyle, and that number is growing. <i>Living Vegan For Dummies </i>is your one-stop resource for understanding vegan practices, sharing them with your friends and loved ones, and maintaining a vegan way of life. <p>This friendly, practical guide explains the types of products that vegans abstain from eating and consuming, and provides healthy and animal-free options. You'll see how to create a balanced, nutritious vegan diet; read food and product labels to determine animal-derived product content; and stock a vegan pantry. You'll also get 40 great-tasting recipes to expand your cooking repertoire. <ul> <li>Features expert guidance in living a vegan lifestyle and explaining it to friends and family</li> <li>Includes proper dietary guidelines so you can get the nutrition you need</li> <li>Gives you several action plans for making the switch to veganism</li> <li>Provides parents with everything they need to understand and support their children's choices</li> </ul> <p>With the tips and advice in <i>Living Vegan For Dummies, </i>you can truly live and enjoy a vegan way of life! | *$8.50 |
 | Local Flavors: Cooking and Eating from America's Farmers' Markets
Brand: Broadway
In <i>Local Flavors</i>, bestselling cookbook author Deborah Madison takes readers along as she explores farmers’ markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America’s family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods.<br><br>Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary. <br>Deborah Madison challenges the conventional view of what’s seasonal. A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter. <br><br>Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta. Because organically raised poultry and meats have an increasingly important presence in our farmers’ markets, they are included, too, paired with other market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin. <br><br>Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage. When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they’re perfect ingredients for simple, vibrant dishes, such as Braised Farmers’ Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Coconut Milk. For the happily overwhelmed cook, Platter Salads suggest how to go ahead and use <i>all</i> of the market’s bounty.<br><br>Fruits, another vital part of farmers’ markets, are generously featured. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here. Fig Tart with Orange Flower Custard; Peach Shortcake on Ginger Biscuits; a Rustic Tart of Quinces, Apples, and Pears; and a Passion Fruit and Pineapple Compote are just a few of the luscious desserts. And, because the market features more than fresh foods of the moment, recipes based on dried fruits, oils, vinegars, preserves, and other long-keeping foods help the reader continue eating locally once the market season has ended.<br><br>By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice every reader to cook from the farmers’ market as often as possible. | *$29.95 |
 | Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure
Brand: W. W. Norton & Company | *$12.95 |
 | Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
Brand: Running Press
<DIV> <p>Step away from the propane tank. Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill.<P>This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:<P>• What gear you do and, more importantly, don’t need<BR>• Exactly how to start and maintain a proper fire (without lighter fluid)<BR>• All about marinades, brines, and rubs<BR>• To use your senses and trust your instincts (instead of thermometers)<BR>• How to make delicious, delicious barbecue</p> </div> | *$11.49 |
 | Lunch Boxes and Snacks: Over 120 healthy recipes from delicious sandwiches and salads to hot soups and sweet treats
Brand: Atria
Packing your child's lunch box doesn't have to mean another peanut butter and jelly sandwich and a bag of chips. Renowned children's cooking and nutrition expert Annabel Karmel shares more than 120 healthy, creative recipe ideas as well as time-saving hints and tips that will help you make a complete and nutritious lunch without increasing the chaos of your morning routine. <P> <I>Lunch Boxes and Snacks</i> is packed with mouthwatering recipes that can boost your child's brainpower, increase energy, and strengthen the immune system. You'll find a wide range of delicious and easy lunch ideas, from Oriental Turkey Wraps, Individual Focaccia Pizzas, and Chicken Superfood Salad to Trail Mix Bars and Fruit on a Stick, that guarantee that your child will be the envy of the cafeteria. <P> In <I>Lunch Boxes and Snacks</i> you will find: <ul> <li>Inspirations for hot meals that can be packed in a thermos for winter days </li> <li>Quick recipes that can be prepared in advance and kept in the fridge or freezer </li> <li>Tips to get your child involved in the lunch-making process </li> <li>Helpful hints on packing your child's lunch box so that food stays safe to eat</li> </ul> <P> With Annabel's help, even the busiest parents can easily pack a healthy and tasty lunch that their child will look forward to eating. | *$8.73 |
 | Lunch in Paris: A Love Story, with Recipes
Brand: Little, Brown and Company
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again. <br><br>Was it love at first sight? Or was it the way her knife slid effortlessly through her <i>pavé au poivre, </i>the steak's<i></i>pink juices puddling into the buttery pepper sauce? LUNCH IN PARIS is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world's most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 <i>femmes fatales</i>. She learns to gut her first fish (with a little help from Jane Austen), soothe pangs of homesickness (with the rise of a chocolate soufflé) and develops a crush on her local butcher (who bears a striking resemblance to Matt Dillon). Elizabeth finds that the deeper she immerses herself in the world of French cuisine, the more Paris itself begins to translate. French culture, she discovers, is not unlike a well-ripened cheese-there may be a crusty exterior, until you cut through to the melting, piquant heart.<br><br>Peppered with mouth-watering recipes for summer ratatouille, swordfish <i>tartare </i>and molten chocolate cakes, <i>Lunch in Paris</i> is a story of falling in love, redefining success and discovering what it truly means to be at home. In the delicious tradition of memoirs like <i>A Year in Provence</i> and <i>Under the Tuscan Sun,</i> this book is the perfect treat for anyone who has dreamed that lunch in Paris could change their life. | *$13.00 |
 | Ma Gastronomie
Brand: Overlook/Rookery Hardcover
<P>Since its first publication in France in 1969, <i>Ma Gastronomie</i> has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes--over 200 of them--carefully compiled from his handwritten notes.</p> <P>An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him <i>Le Roi</i>, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, François Bise, said, "Point was an artist. It's difficult to say enough about him." In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of <i>Ma Gastronomie</i>.</p> | *$22.98 |
 | Macarons: Authentic French Cookie Recipes That You Can Make at Home
Brand: Ulysses Press
<DIV>From acclaimed pastry chef Cecile Cannone, founder of MacarOn café in New York City, comes the ultimate guide to baking delicious French macarons. These adorable sandwich-like treats have exploded in popularity and have been declared by many to be the hottest dessert since the cupcake. With stunning photographs and easy-to-follow directions, the chef shares her expert secrets for creating the perfect cookie. Featuring delicious favorite flavors — like rich dark chocolate, nutty pistachio, and creamy lemon as well as more unusual offerings such as white crème brule, espresso, and even green tea — the book includes macaron recipes for every taste.</DIV> | *$10.08 |
 | Mad Hungry: Feeding Men and Boys
Brand: Artisan
<strong>Civilize the wild beasts in your life, one meal at a time.</strong><br><br>Four hungry brothers. Three ravenous sons. A husband who loves to eat. Lucinda Scala Quinn has spent much of her life feeding the men and boys in her life and teaching them how to feed themselves. Now Scala Quinn—chef, television personality, and Martha Stewart Omnimedia's resident food guru—shares winning strategies for how to sate the seemingly insatiable, trade food for talk, and get men to manage in the kitchen. <br><br>She provides recipes for single-skillet meals and dinners that yield fabulous leftovers and that are a cinch to stretch for extra guests. Her grab-and-run breakfast will help kids start the day right, and her healthful drinks make it easier for guys to say no to soda. Scala Quinn's recipes are easy to prepare, affordable, and so good that even the most finicky eater will want to dig in.<br><br>Along with her cooking techniques and survival strategies ("Never be caught without bacon"), Quinn muses about life in a predominantly male household and provides empowering advice to feed guys' spirits as well as fill their bellies. With her help, homemade meals become second nature, nourishing both diner and cook.<br><br><br> | *$15.71 |
 | Made-Over Dishes
Brand: General Books LLC
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery, American; Cookery (Leftovers); Cooking / General; Cooking / Regional | *$18.00 |
 | Madhur Jaffrey Indian Cooking
Brand: Barron's Educational Series
<i>Chef</i> magazine called this book’s author “the best-known ambassador of Indian food in the United States” . . . and the <i>Boston Herald</i> referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” <i>The New York Times</i> described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey’s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. | *$18.99 |
 | Madhur Jaffrey's Quick & Easy Indian Cooking
Brand: Chronicle Books
With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, <i>Madhur Jaffrey's Quick & Easy Indian Cooking</i> is ready to wow another generation of home cooks. Written by the world's foremost authority on Indian cooking, this terrific volume boasts a tantalizing array of appetizers, entr es, beverages, and desserts for every occasion. From Silken Chicken and Pork Vindaloo to Fresh Red Chutney with Almonds and Sweet, Pale Orange, Mango Lassi, <i>Quick & Easy Indian Cooking</i> makes this exotic cuisine accessible and enjoyable as perfect for entertaining as it is for everyday cooking. <br><br> This title was selected in the New York Times list of "most-stained" favorite cookbooks from a miscellany of chefs, authors, shop and restaurant owners, stylists and bloggers. | *$9.98 |
 | Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Brand: Clarkson Potter
In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.<br>Â Â Â Â Â Â Â Â <br>More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.<br>Â Â Â Â Â Â Â Â <br>Throughou t this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking. | *$16.63 |
 | Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
Brand: Hyperion
<P><i>Make It Fast, Cook It Slow</i> is the first cookbook from Stephanie O'Dea, the extremely popular slow cooking blogger: affordable, delicious, nutritious, and gluten-free recipes to delight the entire family.</p> <P>In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including:</p> <ul> <li>Breakfast Risotto <li>Vietnamese Roast Chicken <li>Tomatoes and Goat Cheese with Balsamic Cranberry Syrup <li>Falafel <li>Philly Cheesesteaks <li>Crème Brulee</ul> <P>--and much more. <i>Make It Fast, Cook It Slow</i> is the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.</p> | *$7.26 |
 | Make-A-Mix
Brand: Running Press
Why bust the budget on pricey take-out during the week, when you can whip up fast, healthy meals at home? <I>Make-A-Mix</I> is perfect for working parents, two-career couples, and over-committed retirees. <P> <I>Make-A-Mix</I> is really two cookbooks in one. The cookbook begins with 67 make-ahead shortcut mixes for everything from all-purpose cake mix to meatball mix. These can be made on a weekend—or whenever there’s free time—and used to speed food preparation on busy days. <P> The mixes are a key ingredient in one or more of the 306 recipes that follow. The kitchen-tested recipes run the gamut from breakfast dishes to after-dinner treats. They include hearty dinner entrees, like enchilada casserole, onion pot roast, and shrimp & vegetable stir-fry; international fare like green chili burritos and quick chow mein; soups and other appetizers, like New England clam chowder, and even freezer treats like fruit slush. <P> With the Make-A-Mix method, home cooks can control the amount of sugar, salt, and preservatives in a recipe, and save money on store-bought mixes. This cookbook is the updated and expanded version of <I>Make-A-Mix</I> that sold over a million copies. | *$12.83 |
 | Making & Using Dried Foods
Brand: LEM Part Number: 570
Step-by-step instructions for drying almost everything with or without a commercial dehydrator. Includes more than 200 delicious recipes using dried foods. | *$9.49 |
 | Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
Brand: Quarry Books
<DIV><p class="MsoPlainText" style="margin: 0in 0in 0pt">The word <I>gelato</i>, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. </p> <p class="MsoPlainText" style="margin: 0in 0in 0pt"></p> <p class="MsoNormal" style="margin: 0in 0in 0pt"><I>Making Artisan Gelato</i>, following on the heels of <I>Making Artisan Chocolates</i>, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.</p> <p class="MsoNormal" style="margin: 0in 0in 0pt"></p> <p class="MsoNormal" style="margin: 0in 0in 0pt">From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in <I>Making Artisan Gelato</i> ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare. </p></DIV> | *$15.83 |
 | Making Cheese Butter and Yogurt: (Storey's Country Wisdom Bulletin A-283) (Storey Country Wisdom Bulletin, a-283)
Brand: Storey Publishing, LLC
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. | *$2.39 |
 | Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
Brand: Alive Books | *$6.76 |
 | Making Whoopies: The Official Whoopie Pie Book
Brand: Down East Books
Whoopie pies could be declared the official Maine dessert, and many assert that the rotund chocolate confection originated there, although Pennsylvania actually has a an equally strong claim to that honor. No matter-aficionados in both locales never tire of the giant sandwich cookies, and the comfort-food treats are enjoying a renaissance as bakeries offer gourmet versions on the Internet. This little book is a wide-ranging, lighthearted look at whoopie pies and the folks who love them. This book contains 16 recipes including healthy, gluten-free, and zucchini whoopie pies! | *$7.72 |
 | Many Ways for Cooking Eggs
Brand: General Books LLC
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cooking / General; Cooking / Regional | *$18.00 |
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