 | Cooking School Secrets For Real-World Cooks
Brand: Chronicle Books | *$8.27 |
 | Cooking The Central American Way: Culturally Authentic Foods, Including Low-Fat And Vegetatian Recipes (Easy Menu Ethnic Cookbooks)
Brand: Lerner Publications | *$22.34 |
 | Cooking the Dutch Oven Way
Brand: Globe Pequot Press
You can use these simple recipes to make delicious meals without a lot of fuss, at your campsite or even in your own backyard. Whether you're a Dutch oven novice or a veteran cooker, this essential reference will tell you all you need to know to cook, fry, or bake quick and tasty dishes for breakfast, lunch, dinner-even dessert! You'll learn how to select, use, and care for your Dutch oven; tips for storing meat and cooking wild game; low-salt, low-cholesterol, heart-healthy dishes; plus more than 180 mouthwatering and easy to make recipes! | *$7.23 |
 | Cooking the East African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Brand: Lerner Publications | *$16.70 |
 | Cooking the Gullah Way, Morning, Noon, and Night
Brand: The University of North Carolina Press
Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. Includes 75 recipes and 25 folk remedies. | *$6.50 |
 | Cooking the RealAge Way: Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes
Brand: Collins Living
<blockquote> <p> The #1 <i>New York Times</i> bestselling author of <i>RealAge<sup><small>®</small></sup></ i> and coauthor of <i>You: The Owner's Manual</i> shows you how to cook your way to a younger you. </p> </blockquote> <p> In his RealAge<small><sup>®</sup></small> books, Dr. Michael F. Roizen proved that incorporating simple changes to your lifestyle can take years off your biological age and leave you looking and feeling younger. In <i>Cooking the RealAge<small><sup>®</sup></small> Way</i>, he and nutritionist and professional chef Dr. John La Puma show you how you can create RealAge-smart and energy-rich meals that are as delicious as they are healthy. </p> <p> <i>Cooking the RealAge<small><sup>®</sup></small> Way</i> includes more than 80 savory recipes, from asparagus frittata with smoked salmon to a chocolate strawberry sundae, as well as tricks and techniques to help you maintain your RealAge lifestyle, from stocking your pantry to tips on eating out and preparing time-friendly meals. It's the ultimate guide to eating and feeling younger—without sacrificing great taste. </p> | *$3.52 |
 | Cooking the Three Dog Bakery Way
Brand: Broadway
From the celebrated creators of the ever <i>pup</i>ular Three Dog Bakery, the world's first bakery for dogs, comes a fun-filled collection of easy-to-make gour<i>mutt</i> meals and treats designed to keep dogs healthy, happy, and drooling from ear to ear. It's the cookbook that gives "baked-from-<i>scratch</i>" a whole new meaning!<br><br>With more than thirty bakeries across the U.S., Canada, and Asia (and more on the way!), a thriving Internet and mail-order business, and products featured in retail stores nationwide, Mark Beckloff and Dan Dye of the Three Dog Bakery have baked tasty treats for pampered pooches around the world. In <i>Cooking the Three Dog Bakery Way</i>, now you can learn to cook these canine-inspired creations at home.<br><br>The sixty recipes collected here focus on simplicity, using human-quality ingredients that can readily be found in the everyday kitchen pantry. You will be able to whip up de<i>leash</i>ous foods that will make your dog smile, sit up, and beg for more! Many traditional dog foods are manufactured from the lowest-grade ingredients, but in <i>Cooking the Three Dog Bakery Way</i>, you will learn to prepare flavorful foods for your furry four-legged best friend. The delicious delicacies—including Say Cheese! Chasers, Biscotti Bites, PupOvers, Yip Yap Banana Snaps, and Labrador Lasagna—were developed using ingredients approved by one of the nation's top animal nutritionists, and dog-tested by the authors’ own beloved pack of hounds.<br><br>In addition to the recipes, you will also find health tips, nutritional facts, basic grooming and training information, charming illustrations, and plenty of pet-loving puns, making <i>Cooking the Three Dog Bakery Way</i> irresistible for anyone who loves a dog. | *$7.24 |
 | Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy Eating
Brand: HP Trade
In this collection of 500 recipes, Pirello takes the mystery out of preparing whole foods and adds a liberal sprinkling of fun. Along with great recipes, Cooking the Whole Foods Way offers menus, meal-planning tips, wit and wisdom, and a simple philosophy which discusses why we choose the foods we eat. Online promo. | *$14.94 |
 | Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom
Brand: HP Trade
The revised and updated edition of the popular, whole foods cookbook-with more than 80 new recipes...now 100% vegan! <P>With a dash of fun, Christina Pirello introduces whole foods cooking, inviting health-conscious readers to cut out processed and chemically enhanced food, as well as dairy, sugar, and meat, and embrace fruit, whole grains, vegetables, and beans. From savory soups to innovative entrŽes and delectable desserts, here are more than 500 recipes and ideas for wholesome, gourmet eating. With tips on meal planning, a shopping guide, productresource list, and extensive glossary, Christina makes healthy eating a most delicious adventure. | *$9.97 |
 | Cooking Thin with Chef Kathleen: 200 Easy Recipes for Healthy Weight Loss
Brand: Houghton Mifflin Harcourt
The Food Network's newest star, Chef Kathleen Daelemans, is living proof that great-tasting food and dramatic weight loss can go hand in hand. A decade ago, she was unexpectedly chosen to become head chef of one of the world's most luxurious spas in Hawaii. One problem: she weighed 205 pounds and was a size 22 -- not exactly an advertisement for the joys of low-fat eating.<BR> But Kathleen wasn't about to give up her love of food, and she set out to create a cuisine she could be proud of. Her ground rules were simple. Every dish had to satisfy. Pleasure must rule. No one should have to weigh or measure food. And the "d" word was banned -- unless the "d" stood for outrageously delicious.<BR> Spa guests, movie stars, recording artists, sports figures, and supermodels flocked to the restaurant's tables. Critics from the New York Times, Esquire, Food & Wine, Bon Appétit, and the Los Angeles Times raved. Kathleen herself lost seventy-five pounds.<BR> Now, in this book, Chef Kathleen shares her sassy philosophy and the secrets of her weight-loss success story while giving you the tools to make healthy changes for yourself. Falling in love with her food is easy, with recipes like Split-Roasted Chicken and Potatoes, Buttermilk Baked Onion Rings, Sesame Ginger Shrimp, Green Beans with Lemon and Parmesan, and Dark Chocolate Cherry Cheesecake, and the book is packed with shortcut tips, comments from real people, and suggestions for transforming one meal into a second, equally delicious one. With COOKING THIN, the journey to vitality starts now. | *$0.01 |
 | Cooking Under Pressure (20th Anniversary Edition)
Brand: William Morrow Cookbooks
<P>Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?</P><P>They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes --developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today -- is comfort food at its fastest and best.</P><P>Today's totally safe pressure cookers -- sleeker, speedier, more user-friendly than the microwave oven -- turn out foods in one-third the time of conventional methods without sacrificing moisture, flavor, or aroma. Even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains, which used to take hours, are ready in minutes.</P><P>Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim: Imagine a classic ossobuco in only 18 minutes, chicken gumbo in an astounding 9, superb risotto in just 6 minutes <I>without stirring</I> -- even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time.</P><P>These are dishes that are right in tune with the eat-healthy eat-right life-style of the 1990s: The shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, so low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure.</P><P>Treat yourself to this wonderful world of satisfying flavors: Take the pressure out of cooking and put the taste and nutrition back in.</P> | *$16.31 |
 | Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans
Brand: Chronicle Books
After Hurricane Katrina devastated New Orleans thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine from seafood and meat to desserts and cocktails. But it also tells the story recipe by recipe of one of the great food cities in the world and the determination of its citizens to preserve and safeguard their culinary legacy. | *$13.97 |
 | Cooking up Fun for Kids with Diabetes
Brand: American Diabetes Association
Here are simple, fun, healthy recipes and activities for kids with diabetes that they can make themselves or with their parents. <P>Recipes and projects help kids understand the importance of food to their health. Includes: <ul> <li>Recipes that teach children about the link between diabetes and nutrition <li>Hints for parents on managing their children's nutrition <li>Creative projects to enrich children's connection to food </ul> | *$8.53 |
 | Cooking with All Things Trader Joe's
Brand: Brown Bag Publishing, LLC
Love Trader Joe's? This new independent cookbook features recipes that use ingredients all from Trader Joe's. By combining Trader Joe's unique products with fresh ingredients, Deana and Wona create clever shortcuts to quick and easy gourmet meals that are delicious and exciting. The recipes in this book treat Trader Joe's like a "prep kitchen"--using the great selection of unique sauces, mixtures, and prepped items to make flavorful, natural, homemade food in a snap. <P> Many of the recipes are vegetarian or can easily be made vegetarian. Ethnic dishes like Saag Paneer Lasagna are scattered throughout, as well as classic comfort foods like Comfy Chicken Pot Pie. Crowd-pleasing recipes include Peanutty Sesame Noodles, Black Bean Soup, Macho Nacho, Seafood Paella, Curried Chicken Pitas, Wilted Spinach with Attitude, Honey I Ate the Chocolate Bread Pudding, and All Mixed Up Margaritas. <P> People who don't know how to cook or don't want to cook will appreciate the Bachelor Quickies section, featuring frozen and ready-to-heat selections that are matched to create complete and impressive menus. <P> With full-color photographs for every recipe, wine suggestions, humorous personal stories, and cooking tips sprinkled throughout, this collection is a must for any Trader Joe's fan. | *$18.49 |
 | Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe
Brand: Ten Speed Press
For more than 25 years, Café Pasqual’s has kept loyal fans coming back with this simple philosophy: serve wonderful, fresh food with friendly service in a festive atmosphere. Inspired by the cuisines of Old Mexico, New Mexico, and Asia, chef Katharine Kagel creates her memorable comfort food from the freshest cheeses, chile sauces, chorizos, and more. In COOKING WITH CAFÉ PASQUAL’S, Kagel shares her favorite recipes, along with an extensive source list for purchasing special ingredients. | *$17.70 |
 | Cooking with Cannabis: The Most Effective Methods of Preparing Food and Drink with Marijuana, Hashish, and Hash Oil Third Edition
Brand: Ronin Publishing | *$7.20 |
 | Cooking with Children: 15 Lessons for Children, Age 7 and Up, Who Really Want to Learn to Cook
Brand: Knopf
On the basis of her own experience teaching young children to cook, Marion Cunningham, the Fannie Farmer of today, shows boys and girls how to master essential techniques and to produce, all on their own, 35 favorite recipes, from vegetable soup to a birthday cake. in color. | *$7.99 |
 | Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
Brand: Piccadilly Books, Ltd.
Do you love breads, cakes, pies, cookies, and other wheat products but can't eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease. Coconut flour can be used to make a variety of delicious baked goods, snacks, desserts, and main dishes. It is the only flour used in most of the recipes in this book. These recipes are so delicious that you won't be able to tell that they aren't made with wheat. If you like foods such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don't want the wheat; you will love the recipes in this book! These recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss. | *$9.92 |
 | Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
Brand: Broadway
If you own a convection oven, but don’t really know how to use it, this book is for you.<br><br>Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:<br><br>*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time<br><br>*How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves <br><br>*How to roast and bake in a third less time than in a conventional oven while achieving even better results<br><br>*How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe<br><br>And here are more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes. <br><br>By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining. | *$10.23 |
 | Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook
Brand: Whitecap Books
Three steps to astonishing meals. <P>Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions. <P>Recipes include: <BR>- Tagliatelle of white truffles from Alba <BR>- King prawns with caramelized endive <BR>- Roasted sea scallop wrapped in pancetta with tomato and gremolata <BR>- Zuppa ribolita (lentil soup with vegetables) <BR>- Classic apple tarte tatin with vanilla ice cream. <P>Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise. | *$7.97 |
 | Cooking with Fernet Branca
Brand: Faber and Faber
Gerald Samper, an effete Englishman, lives on a hilltop in Tuscany. He is a ghostwriter for celebrities, and a foodie, whose weird tastes include 'Mussels in Chocolate and Garlic' and 'Fernet Branca Ice Cream'. His idyll is shattered by the arrival of Marta, a vulgar woman from a former Soviet republic now run by gangsters, notably male members of her family. She is a composer in a neo-folk style who claims to be writing a score for a trendy Italian film director. The neighbours' lives disastrously intertwine. The entourages of the rock star and the director come and go; mysterious black helicopters bring news of mayhem in Voynova, Marta's homeland; and along the way the English obsession with Tuscany is satirized mercilessly. | *$6.61 |
 | Cooking with Fire: French Family Recipes & More for Woodfire Ovens (Book & DVD)
Brand: Maurice Sabbagh Yotnegparian
Cooking with Fire - French family recipes & more for woodfire ovens, Maurice Sabbagh Yotnegparian, founder of Earthstone Ovens, shares his wealth of experience along with recipes, tips and techniques for cooking with fire. Discover a mouthwatering world of woodfire oven recipes. from breads and pizzas to seafood, poultry, meats, veggies and desserts. this is the comprehensive book that will help you get the very most out of your woodfire oven. For those of you who do not have a wood fire oven, the book includes a recipe conversion chart for conventional ovens. Maurice makes it easy! See step-by-step recipes, instructional and oven preparation techniques that will have you cooking like a woodfire expert in no time. This beautifully illustrated book contains 83 recipes expressly devised for woodfire ovens, from timeless French Classics like French Onion Soup and Boeuf Bourguignon, to updated delights such as Fig & Prosciutto Pizza and Oven Roasted Mussels. Learn how to use your woodfire oven to create whole meals or whole menus for weekend entertaining by planning dishes that coincide with the temperature of the oven. For example, if you want to start your dinner party with pizzas, you d build your fire according to instructions for pizza at a temperature of 600-700F. The leftover embers after making the pizza are perfect for grilling a second course of steak kebabs with vegetables; then pop a tarte tatin into the oven afterward (with door closed) for a perfect end to a perfect meal. What could be simpler or more ideal for entertaining? Maurice gives you his tips on all this and much, much more. Also Includes a recipe conversion chart for conventional ovens | *$39.15 |
 | Cooking with Foods That Fight Cancer
Brand: McClelland & Stewart
From the bestselling authors of <b>Foods That Fight Cancer </b>comes the companion cookbook.<br><br><b>Foods That Fight Cancer </b>has sold more than 180,000 copies across Canada and has kick-started a revolution in our understanding of the cancer-fighting properties of food. Now we know of the health properties of green tea, dark chocolate, and red wine, but how do we learn to incorporate these foods into our daily diet? Anticipating this dilemma, authors Richard Béliveau and Denis Gingras have teamed up with professional chefs to create <b>Cooking with Foods that Fight Cancer</b>. <br><br>Featuring 160 specially created, delicious recipes — including Cuban Black Bean Soup, Scallop and Strawberry Rosettes, Maghreb Couscous, Sweet Chestnut Brownies — and packed with information on the latest research developments in the field, this gorgeous, full-colour cookbook is the essential companion to the first bestselling volume. | *$24.94 |
 | Cooking With Jack The New Jack Daniel's Cookbook
Brand: Hill Street Press
Deep in Tennessee's tiniest county (Moore County) rests the internationally acclaimed Jack Daniel's Distillery. Each year, over 250.000 vistiors find their war there from across the world. Many end up sitting down for dinner (known outside the South as "lunch") at Miss Mary Bobo's Boarding House, welcomed by the hospitality of Lynne Tolley. In Cooking With Jack, Tolley and Merrell share over 120 time-honored family recipes (most include Jack Daniel's), many nevre before shared with the legions of fans of her Great-Grand Uncle Jack and his Old No. 7 that Made Lychburg famous.<br> | *$5.80 |
 | Cooking With Joy: The 90/10 Cookbook
Brand: St. Martin's Press
Why have so many people tried and loved Joy Bauer's 90/10 Weight-Loss Plan? The answer is simple: it works! On the 90/10 plan, dieters follow a balanced diet of 90% nutritious foods and 10% "Fun" foods-whatever you want, whenever you want. Since you don't feel deprived of your favorite foods, The 90/10 Weight-Loss Plan is a program you can stay on successfully. <br><br>Now, Joy, one of New York's hottest nutritionists, reveals the secrets to creating meals that will help you lose weight and keep it off.<i> Cooking with Joy</i> delivers a 14-day menu plan and over 100 satisfying and delectable recipes. Forget about chalky diet shakes and bland frozen meals. Using Joy's healthy recipes plans, you and your family will enjoy dishes like Apple Cinnamon Crepes, Chicken and Cashew Lettuce Wraps, and Creamy Pumpkin Pie. <i>Cooking with Joy</i> is the perfect book for those looking to shop smart and create delicious and healthy at-home meals. <br><br>Only <i>Cooking with Joy</i> features:<br>· Over 100 recipes for breakfast, lunch, dinner, and dessert!<br>· A fourteen-day menu planner<br>· Nutritional information including variations to fit 1200, 1400, 1800, and 2000 calorie-a-day eating plans<br>· Joy's aisle-by-aisle guide to navigating the grocery store<br>· Kids in the Kitchen-a chapter devoted to kid-friendly meals and snacks, including Cheerios French Toast and Pretty in Pink Soup<br>· Gourmet dinners perfect for parties and holiday gatherings<br> · Gourmet meals for parties-From Jamaican Jerk Chicken with Mango Salsa to Roasted Red Pepper Frittatas<br>· Kids in the Kitchen-- Banana Choc-Topus, Rainbow Chicken Nuggets, Frozen Pudding Lollipops, and more!<br>· A 14-Day Menu Plan <br>· Joy's Top Ten Tips-How to get the most flavor from the foods you eat<br>· Joy's aisle-by-aisle guide to navigating the grocery store-where to stop and where to steer clear!<br> | *$4.68 |
 | Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink
Brand: Sasquatch Books
What if you could invite Alice Waters, M. F. K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia Child looking over your shoulder as you prepare Julia's Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes?<P>Les Dames d'Escoffier International (LDEI) is the premier association of female culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In the organization's first national cookbook, the Dames share their most essential dishes--the ones they cook at home for family and friends. Here are such delights as Lidia Bastianich's hearth-warming Pork Rib Guazzetto, Susan Feniger's Roasted Black Cod with Horseradish Coulis and Farmers' Carrots, Anne Willan's elegant Twice-Baked Spinach Soufflés, and Alice Medrich's Bittersweet Soufflés with Nibby Cream.<P>More than 125 recipes provide the range from appetizers to salads and soups, main courses (including vegetarian options) and sides to baking and desserts. <i>Cooking with Les Dames d'Escoffier</i> also offers up a wonderfully eclectic and informed array of foodie sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beverages and food, new ways to enjoy caviar, favorite kitchen tools, how to perfectly turn out a cake from its pan, and much more. | *$14.49 |
 | Cooking with My Sisters: One Hundred Years of Family Recipes, from Bari to Big Stone Gap
Brand: Random House Trade Paperbacks
For the Trigianis, cooking has always been a family affair–and the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because one’s Easter bread kneading technique isn’t up to par. As Adriana says: “When the Trigianis reach out and touch someone, we do it with food.” Like the recipes that have been handed down for generations from mother to daughter and grandmother to granddaughter, the family’s celebrations are also anchored to the life and laughter around the table. We learn how Grandmom Yolanda Trigiani sometimes wrote her recipes in code, or worked from memory, guarding her recipes carefully. And we meet Grandma Lucia Bonicelli, who never raised her voice and believed that when people fight at the dinner table, the food turns to poison in the body.<br><br>Adriana Trigiani’s voice springs to life from the first page of <b>Cooking with My Sisters</b>, a collection of beloved family recipes that the Trigianis have been enjoying for generations. But there’s much more here than just the food. Peppered with hilarious family anecdotes, poignant letters, and exquisite color photographs, <b>Cooking with My Sisters</b> draws us into the warm and witty world of the Trigiani clan. Each recipe has a story behind it, and each chapter has tips from different sisters, reflecting the unique personalities of the latest generation of Trigiani women.<br><br>Here are mainstay meals, featured in sections such as “The Big Life” and “The Big Wow,” which include the chapters “Pasta, or as We Called It, <i>Maccheroni</i>” and “Food We Hated as Kids but Love to Serve Now.” Accessible to any cook, the recipes range from Chicken and Polenta, Zizi Mary’s Rice Soup, and Gnocchi to favorite desserts like Grandmom’s Buttermilk Cake–and all the delectable dishes are geared toward bringing your family together.<br><br>Written with Adriana Trigiani’s trademark humor and verve, this wonderful book will appeal to anyone who values the bonds that food, community, and cultural tradition can provide.<br><br><br><i>From the Hardcover edition.</i> | *$10.10 |
 | Cooking With Peta: Great Vegan Recipes for a Compassionate Kitchen
Brand: Book Publishing Company (TN)
PETA has been one of the foremost organizations advocating compassion for animals. One of the cornerstones of this advocacy is the use of substitutes for meat, dairy, eggs, honey, and other foods derived from animals. Cooking with PETA will show you just how easy and delicious it is to create healthful meals without imposing on the other species of the planet. | *$4.95 |
| | Cooking With Steam: Spectacular Full-Flavored Low-Fat Dishes from Your Electric Steamer
Brand: Hearst Books
A full-fledged treatment of electric steaming includes more than one hundred recipes that bring out the exceptional tastes of steamed vegetables, fruits, meats, poultry, and desserts. By the author of <i>Cuisine a la Vapeur. </i> | *$19.95 |
 | Cooking with Sunshine: The Complete Guide to Solar Cuisine with 150 Easy Sun-Cooked Recipes
Brand: Da Capo Press
<b>The essential resource for cooking mouthwatering meals outdoors using the sun’s rays—featuring 150 delicious and healthful recipes</b><BR> What could be more entertaining and magical than putting food in a box outdoors on a sunny day and enjoying a delicious fully-cooked meal just a few hours later? Solar cooking—which uses the sun’s rays as the sole heat source—has been around for centuries and can be done just about anyplace where there’s sun. Not only is it completely safe and simple, but it also saves money on fuel, limits time spent preparing meals, and is kind to the environment—plus the results are healthy, flavorful, and satisfying.<P>Whether you’re new to solar cooking or have been doing it for years, <I>Cooking with Sunshine</I> is your definitive guide to making a variety of tasty sun-cooked meals. Solar cooking experts Lorraine Anderson and Rick Palkovic provide everything you need to get cooking, including: <P>• Clear explanations of how solar cooking works and its benefits over traditional methods<BR> • Instructions for building your own solar cooker using inexpensive, easy-to-find materials—and information on where to buy a ready-made solar cooker<BR> • A selection of fun and super-easy recipes to get you started<BR> • A wide variety of recipes for main dishes, accompaniments, and desserts for both vegetarian and omnivorous diets<BR> • Creative menu ideas for special diets, tastes, and occasions<BR> . . . and much more!</b><BR> So what are you waiting for? It’s time to cook with sunshine! | *$10.29 |
 | Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa
Brand: Stewart, Tabori & Chang
<DIV><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Great cooking—using fresh, seasonal, local ingredients—is at the heart of the experience offered by Rancho La Puerta, Baja California’s premier resort spa. <I>Cooking with the Seasons</I> transports that regenerative experience to your own home kitchen, changing the way you think about food and cooking—and, just possibly, changing your life.</P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none"> </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">This is no “diet cookbook,” however. For Rancho’s founder, Deborah Szekely, and co-author Deborah Schneider, food is the very force of life, and eating simply and healthfully is one of life’s most profound pleasures.</P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none"> </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">The book’s 120 recipes are organized as a series of complete—and luscious—seasonal menus. As spring rouses the earth, you’ll awaken your taste buds with Sorrel and Spinach Salad with Roasted Cumin-Orange Vinaigrette. When summer arrives, your senses will dance with Poached Wild Salmon with Avocado-Tarragon Aioli. You’ll revel in fall’s brilliant colors with Carrot and Ginger Soup with Pears. And, in winter, you’ll welcome the new year with Mayan Chocolate Sorbet. Throughout, sidebar tips give valuable advice on everything from choosing the most healthful grains and flours, to preserving summer’s goodness with dried herbs and homemade jams.</P><P style="MARGIN: 0in -1.5in 0pt 0in; TEXT-INDENT: 17pt; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none"> </P></DIV> | *$10.38 |
 | Cooking with the Two Fat Ladies
Brand: Clarkson Potter
<b>A recipe from Cooking with the Two Fat Ladies</b><P><b>SCONES</b><br>Makes about 12<P>Fresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods. No one seems to make them nowadays; instead, they buy terrible things in supermarkets tasting of soda and studded with soggy fruits. Scones take but a moment, so do try them.<P>1 2/3 cups self rising flour<br>small pinch of salt<br>4 tablespoons butter<br>2/3 cup milk, fresh or buttermilk.<P>Preheat the oven to 425 degrees F. Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a metal spatula. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Cut into 2-inch rounds with a cutter.<P>Place the rounds on a greased and floured baking sheet and brush with milk. Bake for 10 minutes until well risen and brown. Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam. Yummo.<P>Variations:<br>Fruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar.<br>Savory scones: Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy.<br> | *$9.48 |
 | Cooking Without a Grain of Salt
Brand: Bantam
Putting down the saltshaker is just the first step....<P>Experts agree that a low-sodium diet can decrease the risk of heart disease, migraines, diabetes, and osteoporosis. <P>But to significantly reduce the salt in your diet, you must learn how to spot the <i>hidden</i> sodium in frozen foods, canned goods, and popular recipes.<P>Fully revised and updated using the latest medical research, <b>Cooking Without a Grain of Salt</b> is a nutrition guide and cookbook all in one. It's filled with useful tips on how to limit sodium without sacrificing flavor--as well as savory recipes that will help you put your healthy, low-salt lifestyle into action.<P>From Stuffed Mushrooms and Double Corn Biscuits to Pork Medallions in Pesto, Grilled Tuna with Salsa, and Pasta Primavera, <b>Cooking Without a Grain of Salt</b> lets you enjoy all the dishes you love while forming healthy eating habits for years to come.. | *$4.01 |
 | Cookwise: The Secrets of Cooking Revealed
Brand: William Morrow Cookbooks
Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking.<p>In the long-awaited <i>CookWise,</i> food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook -- a cook who is in control.</p><p><i>CookWise</i> is a different kind of cookbook. There are over 230 outstanding recipes -- from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse -- but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences.</p><p>Among the recipes you'll also find some surprises. Don't be afraid of a vinaigrette prepared without vinegar or a high-egg-white, crisp pâte â choux. Many of the concepts used here are Shirley's own. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll.</p><p><i>CookWise</i> covers everything from the rise and fall of cakes, through unscrambling the powers of eggs and why red cabbage turns blue during cooking but red peppers don't, to the essential role of crystals in making fudge. Want to learn about what makes a crust flaky? Try the Big-Chunk Fresh Apple Pie in Flaky cheese Crust. Discover for yourself what brining does to poultry in Juicy Roast Chicken.</p><p>No matter what your cooking level, you'll find CookWise a revelation. Different people will use <i>CookWise</i> in different ways:</p><ul><li><b>Home cooks</b> will value <i>CookWise</i> as a collection of extraordinarily good recipes.</li><li><b>The busy chef</b> can use <i>CookWise</i> as a reference book to look up and solve problems. Major headings are shown in the Contents and 42 At-a-Glance summary charts make problem solving quick and easy</li><li><b>Beginning cooks</b> can use <i>CookWise</i> as a howto book with easy-to-follow recipes that produce dishes looking and tasting like the work of an experienced chef.</li><li><b>Food writers and test-kitchen chefs</b> who are developing recipes can find the formulas and tips for successful recipes,</li><li><b>Anyone who wants to improve a recipe</b> can use <i>CookWise</i> as a guide. Here is how to make cakes moister, a pate A choux drier and crisper, a dish lighter or darker in color; how to make muffins peak better, cookies spread less, or a roast chicken juicier.</li><li><b>Everyone who cooks</b> needs to be able to spot bad recipes and save the time, money, and frustration that they cause. Many of the At-a-Glance charts point out specific problems.</li></ul><p><i>CookWise</i> is not only informative, it's engrossing, and many sections react like a mystery story. The knowledge you gain from its pages will transform you, too, into a food sleuth, an informed and assured cook who can track down why sauces curdle or why the muffins were dry -- a cook who will never prepare a failed recipe again!</p> | *$11.50 |
 | Cool Cuisine: Taking The Bite Out of Global Warming
Brand: Gibbs Smith
<i>Cool Cuisine</i> is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at the climate crisis. It presents the full cycle on how our agrochemical food system affects global warming and how global warming affects the food system. It inspires personal life changes with in-depth research, easy recipes, ideas for your next book group "read and eat" tasting party, and simple tips on how to cook a global-cooling cuisine. The book is organized into three sections: the first gives background to the global-warming problem, the second highlights solutions, and the third is a "culinary how-to," teaching simple techniques and tips. | *$12.89 |
 | Cool Waters: 50 Refreshing, Healthy Homemade Thirst-Quenchers
Brand: Harvard Common Press
We all drink water, so it's no surprise that there are so many varieties on supermarket shelves. What is surprising, though, is that with additives like sugar and artificial flavors, many of these commercial drinks aren't as healthy as they seem. With Cool Waters, it's easy and economical to create one-of-a-kind infusions that are healthier and better-tasting than anything found in stores. Recipes include Pineapple and Lime Seltzer, Pomegranate Flair, Mint Mist, and even flavored ice cubes, and are displayed in beautiful full-color photos that are sure to make readers thirst for a glass of cool water. | *$7.54 |
 | Cork Jester's Wine Teasers Wine Game
Brand: Fine Wine Games, Inc.
Wine Teasers is a fun, lighthearted activity for people who enjoy wine! Teams of players answer questions, discuss topics, loot virtual wines from each other, and more.<p> Wine Teasers is perfect for wine-tastings, informal get-togethers, staff training, and even personal reference for learning or when shopping for wines. | *$12.95 |
 | Corkscrewed: Adventures in the New French Wine Country (At Table)
Brand: Univ of Nebraska Pr
Robert V. Camuto's interest in wine turned into a passion when he moved to France and began digging into local soils and cellars. <I>Corkscrewed</I> recounts Camuto's journey through France s myriad regions and how the journey brought about a profound change in everything he believed about wine. The world of great wines was once dominated by great Bordeaux chateaux. As those chateaux were bought up by moguls and international corporations, the heart of French winemaking moved into the realm of small producers, whose wines reflect the stunning diversity of regional environment, soil, and culture <I>terroir</I>. In this book we follow Camuto across France as he works harvesting grapes in Alsace, learns about wine and bombs in Corsica, and eats and drinks his way through the world s greatest bacchanalia in Burgundy. Along the route he discovers a new generation of winemakers who have rejected chemicals, additives, and technologically altered wines. His book charts an odyssey into this new world of French wine, a world of biodynamic winegrowing, herbal treatments, lunar cycles, and grape varieties long ago dismissed as difficult.  A celebration of the diversity that makes French wine more than a mere commodity, Camuto s work is a delightful look beyond the supermarket to the various flavors offered by the true vintners of France.<BR> <BR></DIV> (20070824) | *$15.62 |
 | Corn-Free Cookbook and Survival Guide: For the Corn-Intolerant and Corn-Allergic
Brand: Cumberland House Publishing
Hundreds of thousands of people cannot eat corn. Being allergic or intolerant of corn, they repeatedly request a corn-free cookbook from bookstores, but until now there have been none. <i>The Corn-Free Cookbook and Survival Guide</i> now fills that need. <P>The numbers of corn-sensitive people are growing rapidly. At the same time, most packaged food contains corn derivatives, and hundreds of everyday food additives are made from corn. Thus it is incredibly difficult to avoid corn in one's diet. Surprisingly, corn is one of the top three causes of food intolerance in people. <P><i>The Corn-Free Cookbook and Survival Guide</i> has more than 150 corn-free recipes with many variations for differences of taste. It provides recipes for quick meals, breads and grains, veggies and salads, fruits and fruit salads, meats and fish, beans and eggs, milk and cheese, casseroles, soups, and desserts. <P>The cookbook also teaches the survival skills people need when they must avoid corn, including how to read labels quickly, easily, and accurately. It also shows how to shop defensively (safely) at grocery stores, how to plan meals and customize recipes, how to add flavor with seasonings, and explain the difference between a corn allergy and a corn intolerance, and how to avoid corn at social events, restaurants, and while traveling. <P>In addition, <i>The Corn-Free Cookbook and Survival Guide</i> summarizes the current medical knowledge about food reactions, including hard-to-find information about food intolerance. As such, it is the perfect tool for families and friends of people with corn allergies. | *$10.36 |
 | Counter Intelligence: Where to Eat in the Real Los Angeles
Brand: L.A. Weekly Books
Jonathan Gold has eaten it all. <i>Counter Intelligence</i> collects over 200 of Gold's best restaurant discoveries--from inexpensive lunch counters you won't find on your own to the perfect undiscovered dish at a beaten-path establishment. He reveals the hidden kitchens where Los Angeles' ethnic communities feed their own, including the best of cuisine from: Argentina, Armenia, Brazil, Burma, Canton, Colombia, Cuba, Guatemala, India, Indonesia, Iran, Italy, Japan, Korea, Mexico, the Middle East, Nicaragua, Pakistan, Peru, Thailand, Vietnam and more. (set as bulletted list?) Not to mention the perfectly prepared hamburger and Los Angeles' quintessential hot dog.<br><br><i>Counter Intelligence</i> is the richest and most complete guide to eating in Los Angeles. The listings include where to find it and how much you'll pay (in many cases, not very much) with appendices that cover food types and feeding by neighborhood.<br> | *$3.85 |
 | Country Beans - 2nd Edition
Brand: Natural Meals Publishing
<i>Country Beans</i><BR> Learn to cook dry BEANS in only 3 minutes!<BR> Soups, Sauces and Gravies in 3 Minutes - Dips in 5 Minutes!<BR> by Rita Bingham <P>400 heart-healthy cholesterol-free bean recipes-guaranteed to become your family favorites! FAST, Fat-Free and GOOD for you! 3-minute Soups, Sauces and Gravies made using beans, peas or lentils ground to a flour in an ordinary wheat mill. 115 FAST Bean Flour recipes. Delicious fat-free bean dips in only 5 minutes! Easy bean recipes in a flash for every meal of the day. This book will change the way YOU use beans! | *$14.94 |
 | Country French Kitchens
Brand: Gibbs Smith
Country French continues to be one of the most popular design styles. <br> | *$12.75 |
 | Couscous and Other Good Food from Morocco
Brand: William Morrow Cookbooks
<p>Since it was first published in 1973, <i>Couscous and Other Good Food from Morocco</i> has established itself as the classic work on one of the world's great cuisines. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of the rare cookbooks that are as valuable for their good reading as for their inspired food.</p> | *$9.25 |
 | Cover & Bake (Best Recipe)
Brand: America's Test Kitchen
With Cover & Bake, the editors at Cook’s Illustrated set out to revive the venerable casserole. From Turkey Tetrazzini and Chicken Divan to Crab Imperial and Hoppin’ John, casserole cooking represents the ingenuity and practicality of the American cook. In Cover & Bake, the editors set out to investigate the old standards and in the process have re-imagined the art of the one-dish meal to meet the demands of today’s cook. <P>Here you will find classic assemble and bake casseroles like Macaroni and Cheese and Creamy Chicken and Rice as well as more inventive dishes like Mediterranean Chicken Bake and Polenta Casserole with Italian Sausage. We’ve experimented with techniques that allow you to cook everything in just one pot where possible, avoiding the need for hours of preparation and clean up just to get a casserole in the oven. And nearly every recipe can be made ahead allowing busy cooks to serve these wholesome dishes on a busy weeknight. <P>Looking beyond what most people consider to be a casserole, the editors offer a rather original take on the subject with inventive skillet "casseroles," slow cooker meals that are really worth serving, pot pies with multiple topping options (many of which you can make ahead), oven braises and stews that cook in a low oven for hours so you won’t have to stand over a hot stove, and breakfast and brunch dishes that can be assembled the night before. <P>In addition, this book contains all the relevant tastings and testings conducted in America’s Test Kitchen. Learn which casserole dish is our hands-down favorite. Are all storage containers created the same? Want to know which slow cooker has the best combination of features? <P>In short, Cover & Bake is filled with 200 one-dish meals for everyday cooking. We’ve made these casseroles a whole lot better tasting while making sure that what everyone loves about casseroles remains – the fact that they are practical one-dish meals that require a minimum of fuss and last minute attention. | *$17.50 |
 | Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
Brand: William Morrow Cookbooks
<p> Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots. </p> <p> In <i>Cowgirl Cuisine</i>, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path. </p> <p> Like Texas itself, the recipes in <i>Cowgirl Cuisine</i> are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is <i>not</i> a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest. </p> <p> From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle. </p> <p> In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. <i>Cowgirl Cuisine</i> isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours. </p> | *$10.99 |
 | Crabapple Bakery Cupcake Cookbook
Brand: Penguin Global
Invite your friends round for Coconut Marshmallow Clouds; perfect a picnic with strawberry butterfly cupcakes. Delight children with Rapunzel Towers or Dinosaur Rocks. The once humble cupcake is now an international style star thanks to gurus like Jennifer Graham, founder of the enormously successful Crabapple Cupcake Bakery. In this temptingly illustrated book she includes utterly indulgent cupcakes for every taste and occasion. Simple step-by-step instructions help you bake delicious cakes but Jennifer believes that the best are made with passion and fun, so there are lots of inspiring tips and decoration ideas to help you create original cupcakes too. | *$11.34 |
 | Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia
Brand: W.W. Norton & Co.
<strong>The first book to reveal the undiscovered jewels of Southeast Asian cuisine.</strong> Just when you thought you knew everything about Asian food, along comes James Oseland’s <i>Cradle of Flavor</i>. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With <i>Cradle of Flavor</i>, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. . | *$21.84 |
 | Craft of Cooking: Notes and Recipes from a Restaurant Kitchen
Brand: Clarkson Potter
From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. <br><br>Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.<br><br><b>Craft of Cooking</b> leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.<br><br>And then there are the recipes. <b>Craft of Cooking</b> presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a “fly-on-the-wall” experience of visiting the Craft kitchen for themselves. Dishes are divided–like the Craft menu itself–into categories of meat, fish, vegetables, potatoes, grains, desserts, and pantry, and then further delineated by technique–roasting, braising, sautéing, etc.–with abundant suggestions and technical tips. Using Tom’s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.<br><br>As he did in his James Beard award-winning book, Think Like a Chef, Colicchio uses <b>Craft of Cooking </b>to teach, tell his story, and offer inspiration to cooks of any skill level. With more than 100 full-color and black-and-white photographs, <b>Craft of Cooking</b> is destined to become a staple of home cooks everywhere—the one “restaurant cookbook” they can’t live without. | *$7.40 |
 | Crazy About Cupcakes
Brand: Sterling
<div>Go cupcake crazy! With nearly 300 awesome, mouthwatering ideas to choose from, home bakers will find the right recipe for any occasion and every palate. And whether they’re chocolaty, spicy, crunchy, fruity, or creamy, these exquisitely decorated treats look as astounding as they taste—perfect little temptations designed to make adults nostalgic and children happy. All the basics are lovingly explained so anyone can whip up a beautiful batch, and there are varieties for every day (from healthy cupcakes to ice cream indulgences); parties big and small; holidays ranging from Christmas to the Fourth of July; just for kids; and fund-raisers and bake sales. Plus, to make things easy, an entire chart- and template-filled chapter focuses on flavor combinations and design elements. <br></div> | *$9.72 |
 | Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You!
Brand: Perigee Trade
The <i>Looneyspoons</i> sisters are at it again! They've whipped up a brand-new batch of recipes so insanely good (and good for you), there could be only one explanation: Janet and Greta Podleski are crazy about food. And you'll be crazy about them. <br><br><i>Crazy Plates</i> includes: <br><br> 150 Fabulous Recipes and Featuring: Fat or fiction? Myths and truths about dieting, healthy living and fat-related issues<br> You do the Math. Actually, we do the math for you! We calculate the fat and calories over one year if you substitute low-fat foods for high-fat.<br> Who'da Thunk? Why do apples float? Why does popcorn pop? Interesting food questions you never thought to ask and never thought you'd need the answers. <br> Cooking 101. Tips and tricks to make you a magician in the kitchen!<br> What the heck is it? Unusual ingredients or cooking techniques explained.<br> Say it Ain't So. Shocking fat statistics about our favorite foods!<br> What's in it for me? Complete nutritional analysis: total fat, saturated fat, carbs, protein, sodium, cholesterol, fiber, and percentage of calories from fat<br> Short Takes. Fascinating facts and stats on: healthy eating/lifestyle issues such as cholesterol, fiber, salt, low-fat eating, and more<br> The Ex Files. Easy ways to get more movement into your life -- it's not quite like having a personal trainer, but it's a lot cheaper -- and still lots of fun!<br><br> Complete up-to-date nutritional information<br> Personal responses to their fans' letters and questions<br> Special sections on diet and lifestyle<br><br>All-new, all-wonderful, low-fat recipes including: <br><br>The Thigh Who Loved Me (Easy-to-make and extra tasty oven-barbequed chicken thighs), The Six Million Dollar Manicotti, My Yammy Spice (A nutritious twist on regular oven-baked fries), and Tuna Turner (Grilled tuna steaks with a tropical fruit marinade)!<br><br>"Janet and Greta Podleski make low-fat food high fun."-- <i>People</i><br><br>"A cookbook that has the look, feel and impact of a graphic novel."-- <i>Publishers Weekly</i><br><br>"The zaniest, most reader-friendly cookbook you're likely to encounter. It's humorous, informative, motivational, and full of energy--just like its authors."-- Mary Nagle, <i>Prevention</i><br><br>Praise from <i>Looneyspoons</i> fans: <br><br>"Easy, delicious, and fun....This fantastic cookbook is a must for every household! The book is filled with low fat recipes that don't taste like they are low fat."-- a reader from Portersville, CA.<br><br>"This is the most fabulous cookbook I have ever owned (and I have a lot of cookbooks)!"-- a reader from Halifax, Nova Scotia<br><br>"I saw the girls on the "Today Show" and immediately went out and purchased the book...without a doubt the greatest cookbook I've ever seen, low fat or not!"-- a reader from Detroit, MI. | *$24.97 |
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