 | Candyfreak: A Journey through the Chocolate Underbelly of America
Brand: Harvest Books
<div>A self-professed candyfreak, Steve Almond set out in search of a much-loved candy from his childhood and found himself on a tour of the small candy companies that are persevering in a marketplace where big corporations dominate. <br><br>From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved since childhood and continues to crave today. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too.<br><br>Candyfreak is the delicious story of one man's lifelong obsession with candy and his quest to discover its origins in America. <br></div> | *$0.98 |
 | Canning and Preserving For Dummies
Brand: For Dummies
<p>Everything you need to know to can and preserve your own food</p> <p>With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. <p>Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. <ul> <li>Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring</li> <li>Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance</li> <li>Features new recipes that include preparation, cooking, and processing times</li> <li>Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals</li> </ul> <p>If you want to save money on your grocery bill, get back to basics, and eat healthier, <i>Canning & Preserving For Dummies, 2nd Edition</i> is your ideal resource! | *$13.59 |
 | Canyon Ranch Cooking: Bringing the Spa Home
Brand: William Morrow Cookbooks
The two Canyon Ranch spas are rated No.1 and No.2 (they alternate positions) over and over by readers of the <I>Conde Nast Traveler</I>. Part of the allure are their stunning locations -- in the hills of Tucson, Arisona, and in the Berkshire mountains in Massachusetts -- but one of the best parts of a visit to Canyon Ranch is the food.<P>Jeanne Jones developed and supervised the Canyon Ranch menu, and in <I>Canyon Ranch Cooking,</I>Â she offers everyone a chance to eat the spas' low-cal, low-fat delicious food. The recipes all have detailed nutritional breakdowns to help you plan a healthy meal with a lot of variety. Perhaps best of all are the tips and techniques to help enhance flavor without adding calories. Why does spa food taste so good when nearly all the fat has been removed?Jones reveals all the secrets -- such as adding citrus or vinegar to lift "flat" flavors; grilling over aromatic wood; marinating meat and vegetables; cooking at low temperatures for long periods to "marry" flavors; roasting rapidly for crispy crusts and tender interiors; using dried fruit for rich and creamy fat-free sauces; and much, much more. Try the Canyon Ranch Guacamole, Osso Bucco and Cheese Enchiladas; enjoy Chocolate Mint Cake and Cherry Streusel Pie. This is not a cuisine of deprivation -- the food is wonderful, and the recipes for making it easy and sensible.<P>This book can't give you a workout or a hike, but it does tell you how to plan your own spa weekend at home, with suggestions for exercise, relaxation, even theme parties for special Saturday night dining. The wonderful recipes and the luscious photographs are here to delight and inspire. With <I>Canyon Ranch Cooking,</I>Â the spa comes to you. | *$10.15 |
 | Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort
Brand: Rodale Books
More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort <br><br>For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In <i>Canyon Ranch Cooks</i>, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous-- along with more than 200 fantastic recipes. <br><br>The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights. <br><br>By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation-- transforming your diet or just fine-tuning it, losing weight or having more energy-- this practical and easy approach to eating well will fit into your plan. <i>Canyon Ranch Cooks</i> provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit. <br><br>In 2000, Canyon Ranch was recognized by <i>Gourmet</i> magazine as the world's best spa. In 2001, the readers of <i>Travel & Leisure</i> magazine voted Canyon Ranch in Tucson the top spa for food in the United States.<br> | *$11.97 |
 | Canyon Ranch: Nourish: Indulgently Healthy Cuisine
Brand: Studio
<B>Delicious and nutritious recipes from the leading authority on healthy, luxurious living</B><BR><BR> For nearly three decades, Canyon Ranch has been the worldâs premier health and wellness destination, celebrated for its integrative treatments, incredible facilities, and signature gourmet food. The cuisine at Canyon Ranch is so satisfying and inventive that guests hardly know they are dining healthy. Through the years, Scott Uehlein and the staff of Canyon Ranch nutrition experts have sought out the most natural, wholesome ingredients and used them to create delicious, nutritious dishes that please the senses and the soul.<BR><BR> The culinary philosophy at Canyon Ranch is that the most nourishing foodâand best tastingâis fresh and seasonal. Featuring more than two hundred recipes from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrées such as Cod with Cauliflower Tomato Broth or Zahtar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake, <I>Canyon Ranch: Nourish</I> includes mouthwatering dishes that will entice the most sophisticated palate. In addition, each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. With all the authority and experience as the recognized leader in wellness, <I>Canyon Ranch: Nourish</I> makes healthy eating easy and irresistible. | *$23.00 |
 | Carb Conscious Vegetarian: 150 Delicious Recipes for a Healthy Lifestyle
Brand: Rodale Books
Now you can enjoy healthy, low-carb meals without the cholesterol-in this collection of high-protein, high-fiber meat and dairy-free recipes The low-carb revolution continues to take the nation by storm. But the heavy emphasis these diets place on meats leaves vegetarians in the lurch. Now acclaimed cookbook author Robin Robertson offers 150 fabulous carb-conscious vegetarian recipes-meat and dairy-free dishes that banish refined carbohydrates and bring out the best flavors from vegetables and other vegetarian ingredients. | *$6.93 |
 | Carb Wars: Sugar is the New Fat
Brand: Duck In A Boat, LLC
You don't have to compromise on taste in order to cut carbs. "Carb Wars" is filled with over 370 low carb recipes that let you indulge your cravings while still maintaining a healthful lifestyle. Who would have thought that pecan pie, chocolate cake, homefries, cornbread, and peanut butter fudge could be part of a weight loss diet? This is food too good to resist and now you don't have to! | *$14.90 |
 | Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home
Brand: St. Martin's Press
<DIV><DIV><DIV><P>Anyone who has visited Carmineâs flagship Times Square restaurant knows that Carmineâs food is the best of classic Italian cuisineâeach dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.</P><P>Carmineâs Family-Style Cookbook reveals the simple secret of Carmineâs longtime successâhearty, rich Italian food, just right for sharing, and perfect for cooking at home!</P><P>Carmineâs Family-Style Cookbookâs perfect Italian recipes include:<BR>--Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmineâs Famous Caesar Salad<BR>--Carmineâs Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes<BR>--Pasta: from Country-style Rigatoni to Pasta Marinara<BR>--Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo<BR>--Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana<BR>--Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta<BR>--Carmineâs Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae</P><P>Carmineâs restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmineâs flavors are the tastes Americans love to cook and eat at homeâfresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in <I>Carmineâs Family-Style Cookbook</I> and bring home that classic Italian flavor to your family.</P></DIV> | *$17.75 |
 | Cartoon Cakes (Warner Brothers)
Brand: Merehurst Limited
<i>Cartoon Cakes </i>is the eagerly awaited book from Debbie Brown, the UK's bestselling author of character and novelty cake books. Featuring favorite characters from Warner Bros., Hanna-Barbera, and the Cartoon Network, this book will delight adults and children alike. | *$11.47 |
 | Casserole Crazy: Hot Stuff for Your Oven!
Brand: HP Trade
<B>A quirky collection of both classic and unusual casserole recipes featuring recipes from top culinary artists.</B><BR><BR>Long the butt of foodiesâ jokes, the time has come to redeem and reclaim the humble casserole, in all its Funyun®-topped glory. Hearty, no-fuss, and (admit it!) old school delicious, the classic casserole is made from at least two solid ingredients, plus one complementary gooey ingredient. Always stirredânever layered! Author Farris has collected 125 variations on this theme that will have eaters sheepishly sneaking back to the buffet for secondsâand thirds. From Beefy Mac to 5 Ps Italian Casserole, Classic Tuna Noodle to Zucchini and Corn Bake, Farris and celebrity cooking pros have thrown their best casserole recipes into the mix. And since it includes vegetarian, vegan, and lactose- and glucose-free alternatives, everyone can go casserole crazy. | *$1.95 |
 | Cast Iron Cooking for Dummies
Brand: For Dummies
In some cooking circles, cast iron gets a bad rep â people think it's old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated sauté pans behind? <p> True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesnât mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else! <p> <i>Cast-Iron Cooking For Dummies</i> is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in <i>Cast-Iron Cooking For Dummies:</i> <ul> <li>Selecting the right cast-iron cookware for you <li>Seasoning a new cast-iron pan <li>Caring for your cast-iron cookware <li>Discovering techniques to enhance your cast-iron cooking <li>Enjoying cast-iron cooking in the Great Outdoors <li>Tons of delicious recipes, from main and side dishes to desserts and international dishes <li>Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking </ul> <p> So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron â and <i>Cast-Iron Cooking For Dummies</i> can show you the way. | *$6.98 |
 | Catching Fire: How Cooking Made Us Human
Brand: Basic Books
<DIV><DIV> <p>Ever since Darwin and <i>The Descent of Man</i>, the existence of humans has been attributed to our intelligence and adaptability. But in <i>Catching Fire</i>, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. Tracing the contemporary implications of our ancestorsâ diets, <i>Catching Fire</i> sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, <i>Catching Fire</i> will provoke controversy and fascinate anyone interested in our ancient originsâor in our modern eating habits.</p> </DIV> | *$14.54 |
 | Cath Kidston Recipe Organizer
Brand: Chronicle Books
Creating a custom recipe book has never been easier! This sturdy and stylish three-ring binder is neatly organized course-by-course, with space to write cherished recipes, and store magazine clippings and Internet printouts. Featuring ample pockets for extra storage, as well as handy tear-out shopping lists, and a variety of helpful cooking charts, the <i>Cath Kidston Recipe Organizer</i> is an all-in-one source for kitchen inspiration. | *$10.00 |
 | Cats for Dummies
Brand: For Dummies
<P> Few creatures seem more inscrutable than the common, domesticated cat. Fortunately, with <b>Cats For Dummiesâ¢</b> you'll finally have insight into everything from cat behavior (both good and bad) to what distinguishes each of the feline breeds. In this thorough, easy-to-understand guide, award-winning pet care columnist Gina Spadafori and world-renowned veterinary cardiologist Paul D. Pion, DVM, DACVIM reveal everything you need to know about topics such as Choosing the kitten or cat who's right for you Choosing a good feline companion for your cat (and whether you should choose one at all) Dealing with problem behaviors like furniture clawing, spraying, and avoiding the litter box Understanding what your cat is trying to tell you Safeguarding your cat from poisonous houseplants and other dangers Selecting irresistible cat toys Controlling fleas and ticks Grooming Traveling with your cat and finding a good pet sitter Surfing the World Wide Web for fun, useful sites all about cats | *$4.25 |
 | Côte D'Or: A Celebration of the Great Wines of Burgundy
Brand: University of California Press
The heart of Burgundy, the Cte D'Or, produces Pinot Noir and Chardonnay wines that are unrivaled in their quality, intensity, and ability to age in the bottle. On this "golden slope" in eastern France, with its unique terrains and climats, grow the vines for some of the world's finest wines, among them such heralded names as Gevrey-Chambertin, Vosne-Romane, Puligny- and Chassagne-Montrachet, and Aloxe-Corton. Clive Coates, Master of Wine, has spent much of the last fifteen years in the Cte D'Or, and this book is the splendid result of his assiduous exploring, tasting, and assessing of the region's wines. With his unique access to each clos and domaine, and to individual negociants and vignerons, Coates may know more about the Cte D'Or and its wines than any other living writer. In Part One, he describes the Cte D'Or's famous villages, introduces every manor grower and his wines, and evaluates each grand and premier cru, recommending the best sources in every climat. Part Two profiles the top sixty domaines, with notes on a vertical tasting of one of their wines. Part Three consists of vintage assessments on the best red and white years since 1945 and includes thousands of detailed tasting notes. Cte D'Or is a work of love and passion, praise and criticism, understanding and scholarship. Above all, it is a celebration of one of the world's great wine regions, the people who live there, and their fabled wines. It is an essential addition to every wine library and an inviting read for any wine lover. | *$32.75 |
 | Cecelia's Marketplace Gluten-Free Grocery Shopping Guide
Brand: Kal-Haven Publishing
Voted the 'Best Seller' on Gluten-Free Mall and the Celiac website.
Frustrated in trying to find Gluten-Free Products in your grocery stores? Tired of calling food manufacturers and guessing on nutrition labels? Well, help is here! Introducing Cecelias Marketplace Gluten-Free Grocery Shopping Guide! This easy to use 4.5" x 6.5" book is a list of over 25,000 gluten-free alphabetized products. Popular brands like Heinz, Kraft, Del Monte, Frito Lay, as well as supermarket chains, such as Kroger, Wal-Mart, Publix, Safeway, Walgreens, and more. Just pick a product, look it up, and all the gluten-free brands are at your fingertips.
Unlike CD-ROMs or gluten free computer software, this book is easy to carry to the grocery store for easy product confirmation anytime, anywhere. The book easily fits in one's purse or back pocket. Either take this book with you or make your grocery list before you leave the house. This guide is not only designed for people with a celiac disease, gluten intolerance and gluten sensitivity, but excellent for family members, friends, chefs, dieticians, or others that needs to prepare gluten-free meals or learn about gluten-free products. In addition, Cecelia's Marketplace Gluten Free Grocery Shopping Guide includes 'Gluten-Free Kitchen Tips' which gives family members, friends or chefs specific tips on how to avoid gluten contamination in the kitchen.
As an added bonus we have also included 1,500+ 'over-the-counter' pharmacy products which included antacids, pain relief, hair care, supplements, vitamins & minerals, and more.
This book is a must have in making gluten-free living easier! | *$24.95 |
 | Cee Dub's Dutch Oven and Other Camp Cookin'
Brand: Back Country Pr
The book is a cookbook focusing on Dutch oven and camp cooking, spiced with humorous and informative stories of Mr. Welch's experiences cooking in the back country of Idaho. It includes the basics of history, selection, and care of Dutch ovens along with many recipes which a beginning Dutch oven cook, as well as a more experienced cook, will be able to master. The objective is to prepare easy, healthy, and delicious meals outdoors. | *$19.34 |
 | Celebrate The Rain: Cooking With The Fresh And Abundant Flavors Of The Pacific Northwest
Brand: Junior League of Seattle | *$17.05 |
 | Celebrate with a Cake!
Brand: David & Charles
Celebrate special moments such as weddings, anniversaries, Christenings and birthdays with a cake as memorable as the occasion. <P>Well-known novelty cake designer Lindy Smith offers a comprehensive guide to making a range of beautiful celebration cakes, and guides the reader step by step from baking and carving to icing and adding special finishing touches. <P>A clear techniques section introduces the wide range of equipment available to today's cake maker, and explains how to make sponge, fruitcake, fondant, buttercream and other recipes required. The 15 projects have easy-to-follow illustrated steps revealing how to create and decorate the cakes. Handy tips for short-cuts and creative variation ideas throughout allow you to tailor each cake to your timescale and taste, resulting in bespoke cakes for any occasion. Handy templates and cutting guides are provided to ensure professional results every time. | *$11.23 |
 | Celebrating with Julienne
Brand: Prospect Park Books
Celebrating with Julienne takes you into the kitchens of one of California s most acclaimed cooks: Susan Campoy, the founder and chef of Julienne, a romantic French-California spot in the pretty Los Angeles suburb of San Marino. As a caterer, restaurateur, and gourmet-market proprietor, Campoy has spent more than three decades creating food for celebrations large and small, casual and formal. In Celebrating with Julienne, she shares the best recipes of her career, along with stories, tips, and advice for the budding cook, caterer, or restaurateur. <BR> The three sections of the book showcase the three components of life at Julienne. In the Brasserie section, you ll find the recipes for many of the most beloved dishes at the breakfast-and-lunch bistro. Breakfast dishes range from the decadent Crème Brulée French Toast to the lovely Spinach-Crusted Quiche with Roasted Vegetables. For lunch, try Julienne s famous Croque Monsieur with Pepper Ham, Jarlsberg, Basil Pesto and Tomato-Apricot Chutney, or perhaps Campoy s personal favorite, Bourride with Grilled Vegetables, Saffron and Roasted Garlic. <BR> The Gourmet Market section brings richly flavorful soups, entrees, salads, side dishes, and desserts, many of which are easy to prepare and can be made a day (or a week) in advance. A soup of roasted red peppers and pears, a salad of wild rice, dried apricots, and toasted pecans, Julienne s famed beef daube, and desserts that Campoy learned to make from her mother are just a few examples of the treasures to be found at the market and in this book. <BR> In the Celebrations section, Campoy shares complete menus for six of her very favorite occasions: a Harvest/Thanksgiving Feast, a Winter Celebration, a Valentine s Chocolate Festival, a Moroccan Party, a Family Easter, and a Hollywood Bowl Picnic. <BR> After 35 years of creating food for others to enjoy, Campoy has now shared her secrets, so fans old and new can create this sophisticated American comfort food for themselves. These richly photographed recipes of modern American classics will inspire you for your next party, potluck, family dinner, or holiday feast. | *$40.00 |
 | Cellaring Wine: A Complete Guide to Selecting, Building, and Managing Your Wine Collection
Brand: Storey Publishing, LLC
Beer is just a beverage, but wine is an experience. There?s an aura of romance, a hint of the sublime, to bringing a bottle up from your own cellar, carefully drawing out the cork, pouring the wine into a goblet, and taking the first delectable sip.<P>Now Jeff Cox, author of From Vines to Wines (89,000 copies in print) and a connoisseur well respected in wine circles, shows you how easy it is to have a wine cellar of your own.<P>But Cellaring Wine is not a home-building project book. In some cases, the would-be wine collector doesn?t have to do much building at all. Rather, Cellaring Wine teaches anyone who loves wine how to create a working system of selecting wines that will age well, know how to lay them down properly, and recognize when they have matured to their full glory and are ready to be savored.<P>Cox pinpoints the optimum conditions of temperature, light, and humidity for a wine cellar. He walks you through possible locations for your wine cellar ? whether in the basement, an old root cellar, the back of your garage, or even a closet or room in your house ? and what each location requires. He explains when you?ll need a climate-control device (and how much they cost). And he discusses the pros and cons of buying a freestanding unit that is much like a refrigerator.<P>Then Cox tackles the question that most troubles wine lovers: Which wines will improve with age, and which won?t? This chapter alone is worth the price of the book, since nothing is more disappointing to a wine lover than waiting years to open a bottle of wine only to discover that it was at its peak when it was laid down.<P>Cox shows you how to keep accurate records so you know at a glance ? without having to hunt through the wine racks ? what you have, where it?s located, and how much to buy so the cellar doesn?t become depleted. And he gives you a crash course in appreciating the fragrance and flavor of a fine wine.Perhaps best of all, Cox gets readers excited about the possibilities of having their own wine cellar. After all, a cellar is not just a storage room, it?s a university where good young wines become great. | *$2.00 |
 | Celtic Teas with Friends
Brand: Benjamin Press
Elizabeth Knight brings you the second installment of her Tea with Friends books series. For centuries, people have enjoyed teatime with little knowledge of the wealth of customs that originated in Cornwall, Ireland, Scotland and Wales. Celtic Teas with Friends provides that history in anecdotes and stories alongside practical advice on how to host unique and colorful tea parties. Each Celtic tea party revolves around a traditional or contemporary theme and includes menus, recipes, tips, decorating ideas and suggestions for things to make and do. Celtic Teas with Friends provides everything needed to enliven and authenticate any celebration. Party-planner and reference tool, this practical guide helps you entertain with style and warmth in the gracious tradition of Celtic hospitality. All that will be left to consider is which friends to invite to your one-of-a-kind celebration! | *$19.95 |
 | Chaat and Sweets
Brand: Tricycle Press
The 7th book in Tricycle's WORLD SNACKS series introduces toddlers to Indian snack foods known as chaat. Scrumptious treats like bhel puri (rice puff salad), tandoori chicken, and sweet coconut cham-cham, look good enough to eat in Wilson Sanger's gorgeous collage art, while her trademark bouncy text will please little ears. | *$3.13 |
 | Champagne for One
Brand: Topeka Bindery
Unwilling to accept a suicide ruling after witnessing the death of the admittedly morbid Faith Usher, Archie Goodwin is assisted in the investigation by Nero Wolfe, who has been warned to stay away from the case. Reissue. <i>NYT. </i> | *$12.99 |
 | Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times
Brand: Harper Perennial
<P>Throughout history, waves of invaders have coveted the northeast corner of France: Attila the Hun in the fifth century, the English in the Hundred Years War, the Prussians in the nineteenth century. Yet this region â which historians say has suffered more battles and wars than any other place on earth â is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne.</P><P> Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, largerâthanâlife characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.</P> | *$3.68 |
 | Changing Seasons Macrobiotic Cookbook
Brand: Avery Trade
Wholesome and delicious recipes for cooking in harmony with nature. <br><br> Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and refreshing summer salads, to harvest vegetables and hearty winter stews, this cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best. | *$8.49 |
 | Chanterelle: The Story and Recipes of a Restaurant Classic
Brand: Taunton
Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there -- and perfect for professionals and the armchair market -- <i>Chanterelle </i>is a cookbook to savor. | *$26.75 |
 | Char-Broil's Everybody Grills!
Brand: Creative Homeowner
<DIV><DIV><DIV><DIV>Sumptuous spreads of exquisitely grilled food; step-by-step prize-winning recipes; lists of ingredients plus preparation and grill/cook times; expert tips on techniques and the latest equipment; delectable marinades, sauces, and rubs: <B><I>Char-Broilâs Everybody Grills!</I></B> is the definitive cookbook and how-to guide for everyone--from the beginner to the seasoned barbecue enthusiast--who loves preparing meals in the great outdoors. Developed by editors at Creative Homeowner in partnership with Char-Broil, one of North Americaâs leading grill manufacturers, this stunning book will help you grill, barbecue, and cook appetizers, main courses, salads, vegetablesâeven dessertsâthat will have family and friends licking their fingers. More than 250 color photographs, with photos illustrating each recipe.</DIV> | *$13.47 |
 | CHARCUTERIE AND FRENCH PORK COOKERY
Brand: Grub Street Cookery
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. <p></p>First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages. | *$15.76 |
 | Charcuterie: The Craft of Salting, Smoking, and Curing
Brand: W.W. Norton & Co.
<strong>The only book for home cooks offering a complete introduction to the craft.</strong> CHARCUTERIEâa culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttoâis true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of <i>The French Laundry Cookbook</i>, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings. | *$20.84 |
 | Charleston Receipts
Brand: The Junior League of Charleston
Charleston Receipts was first published in 1950 and is the oldest Junior League cookbook still in print. It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies. | *$13.37 |
| | Chato's Kitchen (Live Oak Readalong)
Brand: Live Oak Media
Chato, the coolest cat in East L.A., and his buddy, Novio Boy, prepare to serve up a special housewarming party for their new neighbors, a family of mice, in which their guests are also the main course, but the mice bring along their own guest, Chorizo, the toughest dog in the barrio. | *$17.85 |
 | Cheap. Fast. Good!
Brand: Workman Publishing Company
<b>Not a penny-pinching cookbookâa "get smart!" cookbook.</b> <br> No more staring helplessly at rising grocery bills or, too harried for time, shelling out twenty-five bucks for mediocre take-out. The work of two brilliant problem-solvers, <i>Cheap. Fast. Good!</i> cuts through both the budget dilemma and the time dilemma with 275 recipes for great, family-pleasing dishes, most of which take under 25 minutes to prepare and average out to cost lessâand usually <i>far less</i>âthan $2 a serving.<br><br> <b>Home Ec simplified</b><br> Saving money in the kitchen is as simple as one four-letter word: <i>Cook</i>. But cooking to save means cooking food you and your family are going to loveâand cooking (and shopping) smart. In dozens of time-and-money-saving tips, techniques, strategies, and solutions, the authors show how to make the right choices again and again.<br><br> <b>They'll never know you're thrifty</b><br> Pan-Fried Pork Chops with Pepper Medley<br> Stuffed Peppers with Kielbasa Rice<br> Zesty Chicken Sauté<br> Bayou Stew <br>Catfish with Pecan Crust<br> Cinco de Mayo Skillet<br> Quickie Cacciatore<br> Perfect Spinach Pesto Pizza<br> Moroccan Meatballs Over Couscous<br> Salmon Pasta with Tomatoes and Dill<br><br><b>...Even when it's time to s-t-r-e-t-c-h</b><br> Onion Chopped Steak with Easy Gravy <br>Oven-Baked BBQ Chicken Thighs<br> Fall Sausage and Cabbage Sauté<br> Ultra-Easy Veggie Quesadillas<br> Pasta e Fagioli<br> My Beef and Barley Soup <br>Ziti Mexi-Cali | *$1.45 |
 | Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather
Brand: Broadway
<p>Barbecue fans relax! With more than 125 terrific recipes for indoor cooking,<i> Cheater BBQ</i> makes it easy to serve up pit-style barbecue classics year-round.<br><br><i>Cheater BBQ</i> is the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue.<br><br>The recipes in<i> Cheater BBQ</i> cover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts. <br><br> From Super Bowl celebrations to March madness get-togethers to simple meals with family,<i> Cheater BBQ</i> delivers barbecue taste year-roundâwithout lighting a match.</p> | *$10.10 |
| | Check-In Check-Out
Brand: Richard D Irwin
This book has been a job-training leader and valuable professional reference in rooms management for over two decades. It provides exceptionally complete coverage of the hotel's front office and all of the support positions that make it workâfrom the international reservation network, to legal concerns, sales and marketing techniques, management issues, room rate formulas, control and oversight, etc. In a sequence that follows the flow of most guestsâreservation, arrival, billing, departure, auditing and accountingâthe book treats both the how-to (e.g., completing a reg card) and the wherefore (e.g., yield management) while keeping readers abreast of the trends currently affecting the industry. For hotel/resort managers and front-office support staff. | *$7.80 |
 | Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying
Brand: Chronicle Books
From the best-selling author of <em>The Cheese Course</em> comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses, exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brin d'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings. | *$9.49 |
 | Cheese Primer
Brand: Workman Publishing Company
After years of importing cheeses, exploring cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, Steven Jenkins, our foremost cheese authority, decided to write it all down. CHEESE PRIMER tells you every thing you need to know about the hundreds of cheeses that have become available in this country. Region-by-region, Jenkins covers all the major cheeses from France, Italy, Switzerland, Canada, and the United States. He includes information on judging, buying, storing, serving, and enjoying the tremendous variety of cheeses available at food shops and supermarkets today. Includes wine guide and generous photos. | *$5.26 |
 | Cheese: A Connoisseur's Guide to the World's Best
Brand: Clarkson Potter
Filled with indispensable information from Americaâs foremost authority, Max McCalman, <i>Cheese: A Connoisseurâs Guide to the Worldâs Best</i> is your road map to exploring the world of fine cheese. As the maître fromager at New Yorkâs acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed<i> The Cheese Plate</i>, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the worldâs best cheesesâand only the bestâcomplete with all the practical information you could need and all the fascinating details you could want.<br><br>An incredible variety of real cheeses from around the worldâincluding right here in the United Statesâare becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina dâAosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalmanâs evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment. <br><br>Of course, wine is cheeseâs favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese. <br><br>From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the worldâs cheesemakers have to offer. | *$20.30 |
 | Cheesecake Extraordinaire : More than 100 Sumptuous Recipes for the Ultimate Dessert
Brand: McGraw-Hill
Who can resist the rich, creamy, melt-in-your-mouth bliss of cheesecake? <i>Cheesecake Extraordinaire</i> presents 121 recipes for this indulgent yet easy-to-make treat. From luscious Chocolate Toffee Cheesecake to lighter-than-air Creamy Lemon Cheesecake, each recipe is sure to please even the most discriminating dessert lover. | *$7.94 |
 | Chef Paul Prudhomme's Louisiana Kitchen
Brand: William Morrow Cookbooks
<P>Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.</P><P>Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.</P><P>So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.</P><P><I>Chef Paul Prudhomme's Louisiana Kitchen</I> is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.</P><P>For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.</P> | *$16.49 |
 | Chef's Book of Formulas, Yields, and Sizes
Brand: Wiley
This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike. | *$44.50 |
 | ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy
Brand: Crown
What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isnât it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of âculinary medicineâârecipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste. <br><br>Now you can use culinary medicine too. In <i>ChefMDâs Big Book of Culinary Medicine</i>, youâll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor. <br><br>Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili. <br><br>Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them.<br><br>Experience food you canât wait to make, and grab the energy and good health to reclaim your life.<br><br><br><br><b>Doctor, What Do I Eat for That?</b><br><br>Your kitchen needs a ChefMD. Renowned physician and professionally trained chef Dr. John La Puma has just the person for the jobâyou! By following the ChefMD Eight-Week Plan, youâll find your inner doctor and learn to eat for optimal health and maximum satisfaction. Use <i>ChefMDâs Big Book of Culinary Medicine</i> to:<br><br>⢠Discover what and how to eat for forty health conditionsâstarting with Acne, ADD, Alzheimerâs, Arthritis, and Asthma <br>⢠Build a âculinary medicine chestâ with fifty amazing foods that prevent or control common health conditions without sacrificing restaurant-quality taste<br>⢠Conquer fatigue, supercharge your immune system, and look and feel younger<br>⢠Get the most nutrition from the foods you eat <br>⢠Find the ChefMD Essentialsâthirty-six healthful and flavorful brand-name foods in boxes, bags, and cans<br>⢠Fall in love with food again with fifty easy ChefMD recipesâand no guilt!<br><br>Eat and cook the ChefMD way and discover just how delicious life can be! | *$14.19 |
 | ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy
Brand: Three Rivers Press
Doctor, What Do I Eat for Thatâand How Do I Make It Taste Really Good?<br><br>Respected physician and trained chef Dr. John La Puma answers those questions and more in this revolutionary book. In it, he offers you âculinary medicineâ the art of cooking blended with the science of medicine. The result? Restaurant-quality recipes, foods, and meals that can reverse the process of disease. <br><br>Use <i>ChefMDâs Big Book of Culinary Medicine</i> to: <br> <br>⢠Discover what and how to eat for forty health conditionsâfrom ADD and Alzheimerâs to rheumatoid arthritis and ulcers <br>⢠Build a âculinary medicine chestâ with fifty amazing foods that prevent or control common health conditions <br>⢠Conquer fatigue, supercharge your immune system, and look and feel younger <br>⢠Get the most nutrition from the foods you eat <br>⢠Find the ChefMD Essentialsâthirty-six healthful and flavorful brand-name foods in boxes, bags, and cans <br>⢠Fall in love with food again with fifty easy ChefMD recipesâguilt free! <br> <br>Eat and cook the ChefMD way and discover just how easy, simple, and delicious a healthy life can be. <i><br><br><br></i> | *$8.57 |
 | Chevys and Rio Bravo Fresh Mex Cookbook
Brand: Ten Speed Press
When Chevys-everybody's favorite Mexican restaurant-first opened in the San Francisco Bay Area in 1986, they pledged that everything would be made fresh from scratch every single day. True to their word, Chevys and Rio Bravo (its cousin in the southwest and southeast) make their salsa hourly from blackened tomatoes and serve their tortillas piping hot less than three minutes after they are made. Now for the first time, Chevys' classic recipes are made available for the home. In this flashy, full-color Fresh Mex primer, you'll learn how to make fabulous fajitas, smoky salsas, tasty tacos, and more, and serve them up with the same festive flair that is the hallmark of the Chevys. | *$10.06 |
 | Chez Jacques: Traditions and Rituals of a Cook
Brand: Cookbook Part Number: PEPIN
Of the 20-plus cookbooks Jacques Pépin has written, <I>Chez Jacques</I> is his most personal and engaging. Now starring in his tenth PBS series, Pépin ranks among Americaâs most beloved cooking teachers, and this book shows us why.<BR><BR>The bookâs 100 recipesâfor soups and appetizers, main courses, side dishes, and dessertsâare Pépinâs own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; itâs also a captivating sentimental journey. Each dish is introduced by a recollectionâof picking dandelion greens for a spring salad, of buying fresh eggs from the local farmerâthat invites readers to share in the traditions and rituals of Pépinâs most intimate circle. <BR><BR>This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pépinâs paintings, as well as hundreds of color photographs of the finished dishes and of Pépin in all his ânatural habitatsââpitching <I>boules</I> with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen. | *$9.94 |
 | Chez Panisse Café Cookbook
Brand: William Morrow Cookbooks
<I>We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. </I></P><P> </P><P>So writes Alice Waters of the opening of Berkeley's Chez Panisse Cafà on April Fool's Day, <I>1980</I>. Located above the more formal Chez Panisse Restaurant, the Cafà is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers<I>.</P></I><P>In the <I>Chez Panisse Cafà Cookbook,</I> the follow-up to the award-winning <I>Chez Panisse Vegetables</I>, Alice Waters and her team of talented cooks offer more than <I>140 </I>of the cafÃ's best-recipes--some that have been on the menu since the day cafà opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the <I>Chez Panisse Cafà Cookbook</I> is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.</P><P>Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.</P><P>This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the cafÃ's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the cafÃ's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.</P><P>Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the cafà since the day it opened, <I>Chez Panisse Cafà Cookbook</I> is destined to become an indispensable classic. Fans of Alice Waters's restaurant and cafà will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.</P> | *$18.45 |
 | Chez Panisse Desserts
Brand: Random House
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos. | *$14.08 |
 | Chez Panisse Fruit
Brand: William Morrow Cookbooks
In 2001 Chez Panisse was named the number one restaurant in America by <i>Gourmet</i> magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.</p>As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.</p>Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. <i>Chez Panisse Fruit</i> draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to <i>Chez Panisse Vegetables</i>, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from <i>apples</i> to <i>strawberries</i> -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, <i>Chez Panisse Fruit</i> is a book to savor and to treasure.</p> | *$16.70 |
 | Chez Panisse Menu Cookbook
Brand: Random House
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings. | *$11.01 |
 | Chez Panisse Pasta, Pizza, Calzone
Brand: Random House
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. | *$9.99 |
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