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 | Alton Brown's Gear for Your Kitchen
Brand: Stewart, Tabori and Chang
Dedicated viewers of Alton Brown's acclaimed Food Network show <I>Good Eats</I> know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker. <P>Brown isn't interested in novelty, he's just devoted to using the best-and simplest-tool for the job. <I>Alton Brown's Gear For Your Kitchen</I> offers honest, practical advice on what's needed and what isn't, what works and what doesn't. His advice: You only need three knives, but they are a lifetime investment. And don't bother with that famous countertop grill-it doesn't get hot enough to properly sear. <P>In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Along the way he delves deep into kitchen science and appliance history and legend. Included are 25 brand-new recipes that employ featured gear. <P><I>Alton Brown's Gear For Your Kitchen</I> is essential for all of his fans-and anyone who wants a good guide to great kitchen gear. | *$11.90 |
 | America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
Brand: Andrews McMeel Publishing
Hungry for something different? Then try <I>America's Best BBQ</i>. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.<P>Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends.<P>Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.<P>With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.<P>* Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes.<P>* Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine.<P>* Paul has appeared on <I>The Today Show, Discovery Channel, CBS This Morning, Talk Soup</i>, and <I>Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal</i>. He was also featured in AARP's <I>Modern Maturity Magazine, Saveur</i>, and <I>The Calgary Herald</i>, and he has written articles for <I>Food ⧠Wine, Fine Cooking</i>, and <I>Chili Pepper</i> magazine. | *$7.04 |
 | America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants
Brand: Atria
<b><big><center> Discover the recipes from America's most popular family restaurants and cook them at home for a fraction of the price! </center></big></b> <P> Wouldn't it be nice if you could treat yourself to dishes from your favorite restaurants anytime? Now you can -- at home! In <I>America's Most Wanted Recipes</i>, Ron Douglas reveals copycat versions of carefully guarded secret restaurant recipes and shows family chefs how to prepare them at home, saving time and money. With these easy and mouth-watering recipes, families can enjoy a night out in their very own kitchens. <P> <blockquote> - <b>Great selection:</b> With more than 200 recipes from 57 of America's most popular restaurants -- including The Cheesecake Factory, KFC, Olive Garden, P.F. Chang's, Red Lobster, Outback Steakhouse, and many more -- no taste or craving will be left unsatisfied. </blockquote> <P> <blockquote> - <b>Cut the cost:</b> Watch your wallet without giving up restaurantquality food! You can save your family thousands of dollars each year by preparing these recipes just once a week. </blockquote> <P> <blockquote> - <b>Skip the lines:</b> Forget about waiting to be seated. You can have your favorite meals "on demand" from the comfort of your own kitchen. Time-saving tips and shortcuts will have dinner on the table in no time. </blockquote> <P> <blockquote> - <b>Eat healthy:</b> Low-fat alternatives and waist-slimming suggestions make these dishes delicious -- and nutritious. </blockquote> <P> <blockquote> - <b>Impress your family and friends:</b> These recipes are all fast, simple, and virtually indistinguishable from the originals. We bet your family and friends won't be able to tell the difference! </blockquote> | *$8.65 |
 | American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol
Brand: Clarkson Potter
Eat wisely, eat well. <br><br>The nationâs most trusted authority on heart-healthy living presents the fourth edition of this classic cookbook, with the most up-to-date information on heart health and nutritionâincluding the effects of saturated and trans fats and cholesterolâand 50 exciting new recipes.<br><br><i>American Heart Association Low-Fat, Low-Cholesterol Cookbook</i> offers more than 200 delicious, easy-to-prepare dishes, including:<br><br>â¢Fresh Basil and Kalamata Hummus<br>â¢Elegant Beef Tenderloin <br>â¢Tilapia Tacos with Fresh Salsa<br>â¢Garlic Chicken Fillets in Balsamic Vinegar <br>â¢Peppery Beef with Blue Cheese Sauce<br>â¢Thai Coconut Curry with Vegetables<br>â¢Sweet Potatoes in Creamy Cinnamon Sauce<br>â¢Pumpkin-Pie Coffeecake<br>â¢Streusel-Topped Blueberry Bars<br>â¢Key Lime Tart with Tropical Fruit<br><br>The perfect companion for todayâs healthy cook, this indispensable cookbook will help you put delicious food on the table and make the best choices for your heartâs health.<br><br><br><i>From the Hardcover edition.</i> | *$10.38 |
 | American Heart Association Low-Salt Cookbook, 3rd Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet
Brand: Clarkson Potter
This revised and expanded third edition of the <i>American Heart Association Low-Salt Cookbook</i> is an indispensable resource for sodium-watchers.<br><br>The statistics are inâ65 million Americans have high blood pressure, and nearly 5 million suffer from congestive heart failure. Whether you have these health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart.<br><br>The human body requires sodium to function properly, but if you are like most other Americans, you consume about ten times more than you need. If thatâs because you think low-sodium food means low flavor, think again! The American Heart Association shows here that a low-salt diet is not only good for you but delicious, too.<br><br>Encompassing everything from appetizers and soups to entrées and desserts, the <i>American Heart Association Low-Salt Cookbook, 3rd Edition</i>, is a wonderful collection of more than 200 scrumptious low-sodium recipesâ50 of them brand-new to this edition. Whether youâre in the mood for a beloved classic dish or an up-to-the-minute future favorite, youâll find just the thing to please your palateâand youâll learn that shaking the salt habit is easier than ever before. <br><br>The American Heart Association knows that food is one of lifeâs great pleasures and that no one should have to sacrifice tasty meals for a healthful lifestyle. This new edition of one of its classic cookbooks is the perfect guide to making flavorful, satisfying low-sodium food. With the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and dining out, the <i>American Heart Association Low-Salt Cookbook, 3rd Edition</i>, will help you follow a low-sodium dietâand thoroughly enjoy it.<br><br><br>More than 200 low-sodium recipes, including:<br><br>Appetizers such as Hot and Smoky Chipotle-Garlic Dip; Spinach-Artichoke Hummus <br><br>Soups such as Onion Soup with Cheesy Pita Crisps; Corn and Green Chile Soup <br><br>Meats such as Caribbean Jerk Pork; Sirloin with Red Wine and Mushroom Sauce<br><br>Seafood such as Cajun Snapper; Halibut with Cilantro Pesto <br><br>Vegetarian Entrées such as Fettuccine Alfredo; Cheese-Topped Stuffed<br>Eggplant<br><br>Salads such as Balsamic-Marinated Vegetables; Tomato-Artichoke Toss <br><br>Poultry such as Tarragon Turkey Medallions; Cumin-Lime Chicken <br><br>Breads and Breakfast Dishes such as Rosemary Rye Bread; Oatmeal-Banana Waffles with Strawberry Sauce <br><br>Desserts such as Denver Chocolate Pudding Cake; Lemon Cream with Raspberries and Gingersnap Topping<br><br>Side Dishes such as Scalloped Potatoes; Parmesan-Lemon Spinach<br><br>The American Heart Association is the nationâs most trusted authority on cardiovascular health. Its bestselling library of books includes:<br><br>â¢American Heart Association No-Fad Diet<br>â¢The New American Heart Association Cookbook, 7th Edition<br>â¢American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition<br>â¢American Heart Association Low-Calorie Cookbook<br>â¢American Heart Association Quick & Easy Cookbook<br>â¢American Heart Association Meals in Minutes Cookbook<br>â¢American Heart Association One-Dish Meals<br><br><br><i>From the Hardcover edition.</i> | *$10.03 |
 | American Heart Association Quick & Easy Cookbook: More Than 200 Healthful Recipes You Can Make in Minutes
Brand: Clarkson Potter
In our hectic era, who has time to spend hours in the kitchen creating tasty, healthful meals? Yet when we try to eat fast, we almost always resort to eating fat (think: fast food). This indispensable cookbook from one of the most trusted names in the health field breaks the fast-fat connection. Nearly every one of its mouthwatering, low-fat, low-cholesterol recipes can be prepared in under 30 minutes. Here is the opportunity for millions of Americans to start living the more healthful lifestyle they know they should. | *$8.32 |
 | American Pie: My Search for the Perfect Pizza
Brand: Ten Speed Press
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizzaâa seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New Yorkâstyle, Neapolitan versus Sicilian) to the particular (Pepeâs versus Sallyâs, Ginoâs East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. <P>Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washingtonâthese are just a few of the stops on Reinhartâs epic tour. <P>Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosityâand appetiteâand gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo. | *$15.94 |
 | American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields
Brand: Bloomsbury USA
<DIV><p>Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of the country's most intense cheeses? The answer is terroir (tare-WAHR), the "taste of place." Originally used by the French to describe the way local conditions such as soil and climate affect the flavor of a wine, terroir has been little understood (and often mispronounced) by Americans, until now. For those who have embraced the local food movement, <i>American Terroir</i> will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, <i>American Terroir</i> is the perfect companion for any self-respecting locavore.</p></div> | *$6.64 |
 | Amuse-Bouche: Little Bites Of Delight Before the Meal Begins
Brand: Random House
Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicagoâs Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the âgrand amuse"--an assortment of four different taste sensations.<br><br><b>Amuse-Bouche</b> offers an array of recipes, from elegant and sophisticated to casual and surprisingâbut always exquisiteâthat will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramontoâs creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.<br><br>Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award--winning photographer Tim Turner, <b>Amuse-Bouche</b> enchants the eyes as much as an amuse pleases the palate. | *$7.61 |
 | An Edible History of Humanity
Brand: Walker & Company
<DIV>More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. <I>An Edible History of Humanity </I>is a fully satisfying account of human history.</div> <DIV><DIV><B>Tom Standage</B> is business editor at <I>The Economist</I> magazine and the author of four works of history, including <I>A History of the World in 6 Glasses </I>and <I>The Victorian Internet. </I>He has also written for the <I>Guardian</I>, the<I> New York Times</I>, <I>Wired, </I>and other publications. He is married and has two children.</DIV></DIV> <DIV><DIV>More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. <I>An Edible History of Humanity </I>is a fully satisfying account of human history.</DIV></DIV> <DIV><DIV>"A fascinating history of the role of food in causing, enabling and influencing successive transformations of human society. This is an extraordinary and well-told story, a much neglected dimension of history."Â<B><I>Financial Times</I></B></DIV></DIV> <DIV><DIV><DIV><DIV><DIV>"Tom Standage does an admirable job of showing the Âinvisible forkâ behind the fate of nations."Â<B><I>Nature</I></B></DIV></D IV><DIV>Â </DIV><DIV>"A fascinating history of the role of food in causing, enabling and influencing successive transformations of human society. This is an extraordinary and well-told story, a much neglected dimension of history."Â<B><I>Financial Times</I></B></DIV></DIV><DIV>Â </DIV><D IV>"Never mind the contradictions, you can buy books proving that curry, oranges, salt or beef each single-handedly made our world modern. There is a certain P. T. Barnum appeal in this: you are aware codfish or whatever didn't really transform the universe by itself, but part of the fun is being taken in by the audacious cleverness of tying all of history to one foodstuff. Tom Standage could have written a similar 'noun' book. A few, in fact, since he highlights a dozen foods and spices with outsize personalities. But instead of casting backwards for one thread to stitch everything together, Standage sensibly casts a net, writing not a history of any one food but a history through food. Using this approach he demonstrates how changes in food production, technology and consumption have dragged humanity forwards from its hunter-gatherer days . . . The emphasis on food as a cultural catalyst differentiates Standage from Michael Pollan, whose plants' eye view of the world keeps the consumables central. With Standage it is not what changes in food that matters, but rather what food changes. And it's not just one food lifting and guiding history, but what Adam Smith might have called the 'invisible fork' of food economics."Â<B><I>New Scientist</I></B> </DIV></DIV><DIV>Â </DIV><DIV>"This meaty little volume . . . 'concentrates specifically on the intersections between food history and world history.' But history isnât Standage's only concern. He takes the long view to illuminate and contextualize such contemporary issues as genetically modified foods, the complex relationship between food and poverty, the local food movement, the politicization of food and the environmental outcomes of modern methods of agriculture . . . Cogent, informative and insightful."Â<B><I>Kirkus Reviews</I></B></DIV><DIV>Â </DIV><DIV>" Earliest civilizations appeared on earth when farmers banded together and exploited their excess crops as a means of trade and currency. This allowed some people to abandon agriculture [leading to] organized communities and cities. Standage traces this ever-evolving story through Europe, Asia, and the Americas and casts human progress as an elaboration and refinement of this foundation . . . Standage also uncovers the aspects of food distribution that underlay such historic events as the Napoleonic Wars and the fall of the Soviet empire."Â<B>Mark Knoblauch, <I>Booklist</I></B><I> </I></DIV><DIV>Â </DIV><DIV>"Standage's previous book, <I>A History of the World in 6 Glasses</I>, theorized that the titular six drinks were reflections of the eras in which they were created. In this new work, he instead shows how one of humanity's most vital needs (hunger) didn't simply reflect but served as the driving force behind transformative and key events in history. Dividing the vast subject into six general sections (such as food's role in the development of societies and social hierarchies, its impact on population and industrialization, and its uses as a weapon both on the battlefield and off), Standage illustrates each section with historical examples and observations. Some topics, like the spice trade's encouragement of exploration, are fairly obvious choices, but the concise style and inclusion of little-known details keep the material both entertaining and enlightening. Perhaps the most interesting section is the final one, which looks at the ways in which modern agricultural needs have acted as a spur for technological advancement, with Standage providing a summary of the challenges still faced by the green revolution. Recommended."Â<B>Kathleen McCallister, University of South Carolina Library, Columbia, <I>School Library Journal</I></B></DIV></DIV> | *$8.97 |
 | An Embarrassment of Mangoes: A Caribbean Interlude
Brand: Broadway
<b>Under the Tuscan Sun</b> meets the wide-open sea . . . <b>An Embarrassment of Mangoes</b> is a delicious chronicle of leaving the type-A lifestyle behind -- and discovering the seductive secrets of life in the Caribbean.<br><br>Who hasnât fantasized about chucking the job, saying goodbye to the rat race, and escaping to some exotic destination in search of sun, sand, and a different way of life? Canadians Ann Vanderhoof and her husband, Steve did just that.<br><br>In the mid 1990s, they were driven, forty-something professionals who were desperate for a break from their deadline-dominated, career-defined lives. So they quit their jobs, rented out their house, moved onto a 42-foot sailboat called Receta (ârecipe,â in Spanish), and set sail for the Caribbean on a two-year voyage of culinary and cultural discovery.<br><br>In lavish detail that will have you packing your swimsuit and dashing for the airport, Vanderhoof describes the sun-drenched landscapes, enchanting characters and mouthwatering tastes that season their new lifestyle. Come along for the ride and be seduced by Caribbean rhythms as she and Steve sip rum with their island neighbors, hike lush rain forests, pull their supper out of the sea, and adapt to life on âisland time.â<br><br>Exchanging business clothes for bare feet, they drop anchor in 16 countries -- 47 individual islands -- where they explore secluded beaches and shop lively local markets. Along the way, Ann records the delectable dishes they encounter -- from cracked conch in the Bahamas to curried lobster in Grenada, from Dominican papaya salsa to classic West Indian rum punch -- and incorporates these enticing recipes into the text so that readers can participate in the adventure.<br><br>Almost as good as making the journey itself, <b>An Embarrassment of Mangoes</b> is an intimate account that conjures all the irresistible beauty and bounty from the Bahamas to Trinidad -- and just may compel you to make a rash decision that will land you in paradise.<br><br><br><i>From the Hardcover edition.</i> | *$7.99 |
 | Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats
Brand: Da Capo Lifelong Books
<DIV>You can have your cake and eat it too with Ani Phyoâs innovative, delicious desserts. From cobblers to cookies, pies to cupcakes, Chef Aniâs easy-to-make sweets are wheat-free, gluten-free, dairy-free, processed sugar-free, and cruelty-free. Deceptively simple, these treats pack loads of flavor and nutrition in every bite. Substituting these mouthwatering desserts for traditional baked ones will give your body much-needed nutrients while sacrificing none of the flavor. With lists of essential tools, key ingredients (including Âsuperfoodsâ that enhance flavor and nutrition), full-color photos, and gorgeous design, <I>Aniâs Raw Food Desserts</I> proves you donât have to sacrifice taste or style to reap the benefits of raw foods.<P>With recipes for: Raspberry Ganache Fudge Cake, Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping, Mango Sorbet on Macaroon Tartlets, Chocolate Crunch Cupcakes with Molten Mint, Fig Tartlets with Frangipane Cream, Oatmeal Raisin Cookies, Mulberry Pecan Cookies, Spiced Blueberry Cobbler, Pear Ginger Crisp, Nectarine-Raspberry Crumble, and Filled Chocolate Truffles.</DIV> | *$8.70 |
 | Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
Brand: Da Capo Lifelong Books
<DIV>Chef Ani Phyo is back with <I>Aniâs Raw Food Essentials</I>, full of everything you need to know to master the art of live food. Phyo shows you how to whip up simple, fresh recipes using what youâve already got in your kitchen while also offering tips on dehyrating and more sophisticated techniques. Looking for innovative meals that are healthy and delicious? Phyo offers everything from classic comfort foods like nachos and burgers to Reuben sandwiches and bacon, along with more gourmet dishes like risotto, angel hair pasta, and her Âyou-wonât-believe-theyâre-rawâ desserts.<P><I>Aniâs Raw Food Essentials</I> once again proves that you donât have to sacrifice taste to reap the benefits of raw foods, all while living a greener lifestyle. Recipes include: Broccoli and Cheeze Quiche, Kalamata Olive Crostini, Cashew ÂTofuâ in Miso Broth, Grilled Cheeze and Tomato Sandwiches, Cheeze Enchilada with Ranchero and Mole Sauce, Pad Thai, Pesto Pizza, and many more.</DIV> | *$7.45 |
 | Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
Brand: Da Capo Press
<DIV>This is the ultimate gourmet, living foods "uncookbook" for busy people. You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.</Div> | *$10.00 |
 | Animal, Vegetable, Miracle: A Year of Food Life (P.S.)
Brand: Harper Perennial
<p> Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural lifeâvowing that, for one year, theyÂd only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, <i>Animal, Vegetable, Miracle</i> is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat. </p> | *$7.98 |
 | Anjum's New Indian
Brand: Quadrille Publishing Ltd
Following the huge success of Anjum's television debut in BBC's "Indian Food Made Easy", the same team has come together again for a new series and accompanying book, this time focusing on regional Indian cooking. Based on the same principles - light, modern Indian food for today's busy cooks - Anjum has now created a new collection of delicious dishes that are easy and often quick to put together and full of flavour. All the recipes from the television series are here as well as many more, divided into chapters on Brunches and Light Meals, Seafood, Chicken, Lamb, Vegetables, Beans and Lentils, Bread and Rice, Raitas and Chutneys. In addition, Anjum gives tips for using core Indian ingredients and the book includes features on the cooking of different regions, as well as suggestions for menus and entertaining. | *$24.00 |
 | Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Brand: Bloomsbury USA
In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe. <br><br>Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. <br><br>So bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras aux pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. <br><br>As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere. <br> | *$19.74 |
 | Apple Cider Vinegar - Miracle Health System
Brand: Bragg Health Sciences
Explores the miracle health benefits of organic, raw apple cider vinegar, a natural detox, antibiotic and antiseptic that fights germs and bacteria. In 400 B.C., Hippocrates treated his patients with it and it's been used worldwide since then for its miraculous cleansing and healing qualities. | *$3.77 |
 | Around My French Table: More Than 300 Recipes from My Home to Yours
Brand: Houghton Mifflin Harcourt
<DIV> <DIV> <DIV>When Julia Child told Dorie Greenspan, âYou write recipes just the way I do,â she paid her the ultimate compliment. Juliaâs praise was echoed by the <I>New York Times</I> and the <I>Los Angeles Times,</I> which referred to Dorieâs âwonderfully encouraging voiceâ and âthe sense of a real person who is there to help should you stumble.â </DIV> <DIV>Â </DIV> <DIV>Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. <BR></DIV> <DIV><I>Around My French Table</I> includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the âtop-secretâ chocolate mousse recipe that every good Parisian cook knowsâbut wonât reveal. </DIV> <DIV>Â </DIV> <DIV>Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chefâs Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for âlazy people.â </DIV> <DIV>Â </DIV> <DIV>Packed with lively stories, memories, and insider tips on French culinary customs, <I>Around My French Table</I> will make cooks fall in love with France all over again, or for the first time.<BR></DIV></DIV></DIV> | *$26.40 |
 | Artisan Baking
Brand: Artisan
Itâs a crunch and aroma you can savor in your mind before you even take a bite: that perfect crust and that perfect crumb you can get only in bread baked with craft and care. <em>Artisan Baking </em>puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the countryâs finest bakers as they share their abundant expertise. <br> <br>First published five years ago to glowing praise and awards, <em>Artisan Baking</em> is âa rare combination of clear writing, meticulous recipes, and abundant expertiseâ (<em>Fine Cooking</em>) and the cookbook that âthose who live for and on bread have been waiting forâ (<em>The New York Times</em>). It was picked by the editor of <em>Cookbook Digest</em> as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, <em>Artisan Baking</em> is now, at last, in an affordable paperback format with a new, easier-to-handle trim size. | *$12.90 |
 | Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Brand: Thomas Dunne Books
<DIV><DIV><P>Thereâs nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and <I>Artisan Bread in Five Minutes a Day</I> will show you how.</P><P>Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.</P><P>With nearly 100 recipes to put this ingenious technique to use, <I>Artisan Bread in Five Minutes a Day</I> will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.</P></DIV></DIV> | *$14.69 |
 | Artisanal Gluten-Free Cooking: More than 250 Great-tasting, From-scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-free Diet--and Even Those Who Aren't
Brand: Experiment, The
<DIV><B>Here at last is the delectable and doable gluten-free cooking so many people with celiac disease, gluten intolerance, or wheat allergy have been looking for</B><BR><BR><I>Artisanal Gluten-Free Cooking</I> is based on authors Kelli and Peter Bronskiâs cooking philosophy that follows four simple rules: the food should be fresh, the recipes should be simple, the meals should be made from scratch, and the food should be delicious. Their more than 250 recipes span the globe, from Italian to Indian, Belgian to Mexican, and Asian to American. <BR><BR>Belgian Waffles, Cinnamon Rolls, Chicken Pad Thai, Curry-Glazed Pork Tenderloin, Lasagna, thin crust and deep dish pizzas, Blueberry Pie and Zucchini Cake will delight anyone following a gluten-free dietÂand even those who arenât! More than 70 recipesÂincluding breads, pastas, pizzas, and more than 20 of their desserts, from Chocolate Chip Cookies to Carrot CakeÂshowcase their own intensively developed gluten-free flour blend. This is food so flavorful and enjoyable to eat that no one will know itâs gluten-free.</DIV> | *$10.50 |
 | Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
Brand: Ten Speed Press
Pot stickers, gyoza, spring rolls, samosas--whether wrapped or rolled, steamed or fried, Asian dumplings are surprisingly easy to prepare, as Andrea Nguyen demonstrates in ASIAN DUMPLINGS. Her crystal-clear recipes for more than 75 of Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Spicy Potato Samosas to Shanghai Wonton Soup. Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; legumes and tubers; sweet dumplings), ASIAN DUMPLINGS also contains everything anyone needs to know about equipment and ingredients; techniques for shaping, filling, and cooking; plating and serving; and ordering in restaurants. | *$17.82 |
 | At Your Service: A Hands-On Guide to the Professional Dining Room
Brand: Wiley
"The nation's most influential training school for professional cooks."<br> â<i>Time</i> magazine <p> <b>The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations</b> <p> In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, <i>At Your Service</i> is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling. <p> The book includes: <ul> <li>Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants <li>Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service <li>Effective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the house <li>Sixty-four photographs of dining room service and techniques </ul> Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. | *$16.00 |
 | Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Brand: William Morrow Cookbooks
<p> Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. </p> <p> After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us <i>Authentic Mexican</i>, this now classic, easy-to-use compendium of our southern neighbor's cooking. </p> <p> This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn <i>masa</i>, tacos, turnovers, enchiladas and their relatives, <i>tamales</i>, and <i>moles</i>, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled <i>masa</i> turnovers; spicy corn chowder and <i>chorizo</i> sausage with melted cheese will start off a special dinner; you will find <i>mole poblano</i>, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. </p> <p> The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. </p> <p> Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. </p> <p> If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends. </p> | *$17.35 |
 | Baby Love: Healthy, Easy, Delicious Meals for Your Baby and Toddler
Brand: St. Martin's Griffin
<DIV><DIV><P>Finally, the must-have cookbook is here for the millions of busy parents who have taken on a healthier approach to eatingÂless processed, more organicÂand who want to feed their little ones easy-to-make, cost-effective, completely nutritious and delicious meals.</P><P>With more than sixty gourmet-inspired recipes and dozens of Chef Geoffâs tips for quick and nutritious preparation, parents everywhere will be in on the <I>Baby Love</I> secret: that making fresh baby food is pretty simple, even if youâve never cooked a day in your life.</P><P>Learn how to make two weeks worth of <I>Baby Love</I> meals in less than one hour per week, at a fraction of the cost of jarred baby food. Say good-bye to bland and processed and hello to fresh and scrumptious!</P><P>BABY LOVE recipes include: Pom-Pom Apple*Peach and Apricot Oatmeal*Tropical Smoothie *Creamy Butternut with Nutmeg*Very Gouda Grits*Norahâs Brain-Booster Zucchini Muffins*</P><P>Made with LoveÂBaby Love</P><P>Â </P></DIV></DIV> | *$11.89 |
 | BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
Brand: Clarkson Potter
<b>Forget everything <br>youâve heard about <br>health-conscious baking.</b> <br><br>Simply, <i>BabyCakes</i> is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there <i>is</i> a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.<br><br>Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipesâmost are gluten-free, all are without refined sugarâin hopes of combating her own wheat, dairy, and sugar sensitivities. In <i>BabyCakes,</i> she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common onesâall the while guiding you safely through techniques sheâs spent years perfecting. <br><br>When BabyCakes NYC opened on Manhattanâs Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictionsâand, soon enough, celebrities and dessert lovers of every kindâto indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.<br><br>Enclosed within these pages are all the âsecretsâ youâll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.<br><br>For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYCâs celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erinâs blissful desserts are yours for the baking! | *$14.62 |
 | Back Lane Wineries of Sonoma
Brand: Little Bookroom
Many wineries in Sonoma are large retail operations offering wines that you can buy just as readily on the shelves of your local store. Often, these are beautiful places, and a part of the California wine-tasting experience is sitting on marbled Italianate terraces overlooking acres of perfectly pruned vineyards, basking in the warm sun and the intense loveliness of it all. <br><br>Just as exciting and but far more difficult to spot, however, are the small, back-lane wineries, places that the critics, industry professionals, and locals revere but that few visitors ever see. These are wineries run by the same people who grow the grapes and make the wines. <br><br>This is a guide to wineries where you can find excellent handcrafted wines made by on-site proprietors, often with only a local distribution and limited production, places where wine tasting gets down-to-earthâno one needs to show off how developed his or her palate is. These are often also where sustainable and organic viticulture is being pioneered. Above all, these are wines that are likely to be a new experience; amid the back-lane wineries of Sonoma, there are still discoveries to be made. | *$10.92 |
| | Back to Eden: The Classic Guide to Herbal Medicine, Natural Foods & Home Remedies Since 1939
Brand: Health Research
Jethro Kloss pioneered the ideas that led to the flourishing of the naturalfoods industry. This book is a complete guide and introduction to the naturallifestyle and has withstood the test of time, selling more than 4 million copies since it was first published in 1939. This new revised and enlarged secondedition updates the book with much new material, many additional herbalreferences and reorganizes it for ease of use with an extensive index. The book includes Kloss family photographs and memories as well. | *$35.00 |
 | Backyard BBQ: The Art of Smokology
Brand: Richard W. McPeake
BACKYARD BBQ The Art of Smokology is in it's <b><i> Fourth Printing</b></i> This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.<br> Plus some of his favorite recipes like: <i>Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,<br> Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice </i>............and much more! No stone is left unturn in this book | *$15.95 |
 | Bake!: Essential Techniques for Perfect Baking
Brand: Kyle Books
After 30 years of teaching and 9 cookbooks, Nick Malgieri is finally writing the book he's meant to write--a collection of over 30 essential techniques, and recipes derived thereof--outlining the easiest ways to learn the essentials of baking. The 20 chapters cover all the main techniques of fine baking, starting with simple pastry dough and moving through puff pastry and Danish pastry, to all sorts of breads, quick breads, cakes, and cookies. The 125 recipes will take all the intimidation out of baking and promise delicious savory and sweet results. Each chapter starts with an Essential Technique and master recipe, accompanied by concise step-by-step photography. Nick then includes Essential Tips before providing delicious recipes--with variations--based upon each Essential Technique. So not only do you learn to make a Chocolate Meringue Tart, but Nick provides a few easy substitutions for a Lemon Meringue Tart as well. When further technique is required, it's provided, with more step-by-step photography, guaranteeing the simplest instruction. From Smoked Salmon and Avocado Tart to New York Cheesecake, from Brioche Breakfast Loaf to Orange and Almond Scones, from Devil's Food Bombe to Truffle Brownies, and don't forget the Peanut Butter Cookies and Raspberry-Filled Chocolate Wafers--every taste bud is covered. With gorgeous photography of baked goods sprinkled throughout, and a short introduction on ingredients and equipment, Bake! is the only resource you'll need to become an accomplished baker. | *$19.77 |
 | Baked Explorations: Classic American Desserts Reinvented
Brand: Stewart, Tabori & Chang
<DIV> <P style="MARGIN: 0in 0in 0pt; mso-pagination: none; mso-line-height-alt: 8.05pt; mso-layout-grid-align: none">Matt Lewis and Renato Poliafitoâs 2008 <I>Baked</I> was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location. </P> <P style="MARGIN: 0in 0in 0pt; mso-pagination: none; mso-line-height-alt: 8.05pt; mso-layout-grid-align: none">Â </P> <P style="MARGIN: 0in 0in 0pt; mso-pagination: none; mso-line-height-alt: 8.05pt; mso-layout-grid-align: none">Now, in <I>Baked Explorations</I>, the authors give their signature âBakedâ twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and moreâfrom the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between. </P> <P style="MARGIN: 0in 0in 0pt"></P></DIV> | *$19.77 |
 | Baked: New Frontiers in Baking
Brand: Stewart, Tabori & Chang
<DIV><DIV><DIV>As featured on <I>The Martha Stewart Show</I> and <I>The Today Show</I> and in <I>People Magazine</I>!</DIV><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Â </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Hip. Cool. Fashion-forward. These arenât adjectives youâd ordinarily think of applying to baked goods. </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Â </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Think again. Not every baker wants to re-create Grandmaâs pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didnât, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . . </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Â </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.</P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Â </P><P style="MARGIN: 0in -1.5in 0pt 0in; LINE-HEIGHT: 11.25pt; mso-pagination: none; mso-layout-grid-align: none">Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly <I>Baked</I>.</P></DIV></DIV> | *$11.77 |
 | BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Brand: Scribner
<FONT SIZE="+1"><B><I>Chapter One: A Day in the Life of My Great Brit Book Tour</B> [plus a fabulous chocolate cake recipe]</I></FONT> <P> <B>Adriana Trigiani</B> <P> I should have known that when a certain airline, which will go nameless (clue: one that carries the name of a Madonna pop hit), promises a bassinette for an overseas flight, they guarantee not a bassinette but a shoe box lined in the finest felt from the finest bottom of some poor soul's finest shoe; we were in Big Trouble. When my husband Jim put our daughter Esme into the bassinette, it was like watching a park ranger attempt to stuff a squirrel into a matchbox. The baby howled and wailed so loudly, she frightened the passengers in rows A through J, as the rest of the plane, K through M, just looked at us with hatred. Perhaps our ten-month-old American baby was just too tall, or maybe the bassinette was just too small, but whatever the issue, the baby was determined not to spend ten seconds in her plush (the airline's word, not mine) accommodations. <P> We had no recourse except to hold the sweet pea in our laps. That's when we learned our baby did not like to be held for longer than fifteen-minute intervals. We began to take volunteers for the hold-her-so-she-won't-cry shift at twenty American dollars per hour. We had three takers, one Texas granny who wouldn't take the money, an American teenager with pierced eyebrows who would, and a British nanny who wanted double. We paid the lovely Miss Havisham (name changed to protect the terse and crabby) her double. <P> When our daughter decided she was done exhausting her father, she snuggled into his shoulder and went to sleep. Soon my husband was snoring as was Miss Havisham and the bulk of passengers who were not glued to <I>Notting Hill</I> as it played on the turkey-platter-sized screen in the bulkhead. The screen was so small that it was a rare thing to see all of Julia Roberts's hair in one shot. Good thing the movie watchers were wearing headsets, as the communal snoring was so loud, you would have thought the flight was a charter on its way to a sleep apnea convention. <P> As a new mother is wont to do when she gets a free moment, she collapses. I began to weep quietly and wistfully at the way my life has turned out. I had dreamed of this book tour long before our daughter arrived, so thrilled at the thought of taking the UK by storm with my new mid-list hit novel <I>Honey If You're Leaving Me Take Your Mother With You.</I> They call it chick lit in my country, and I don't mind. In fact, I don't mind anything since I had the baby, not my deadlines, not the laundry and certainly not my personal appearance. I should have been flattered when an old friend who hadn't seen me since the baby was born complimented me on my uni-brow, thinking it was a homage to the freshly popular painter Frida Kahlo. I assured her it wasn't a homage to anyone, well maybe to a season, my own Ode to Spring, and the caterpillars that come with it. The truth is, I just can't find a spare five minutes to pluck my brows. <P> Evly most stable egg foam, so you can create a light-as-air génoise every time. <P> <I>BakeWise</i> is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit. <P> Some will want it simply for the recipes -- incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Cr... | *$40.00 |
 | Baking
Brand: Ten Speed Press
James Peterson is the premiere go-to source for home cooks of every level. His newest book and the second in a series of instructional tomes, BAKING teaches all the essential basics--how to make fail-proof tender pie dough, a fabulous birthday cake, sourdough starter that actually works, legendary babka, and more. In more than 300 recipes, each accompanied by handy instructional photos, Peterson guides readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries, each and every time with confidence. Readers working their way through the book will learn every fundamental of baking, and discover the recipes and nuances that ensure consistent, impressive results. | *$20.99 |
 | Baking and Pastry: Mastering the Art and Craft
Brand: Wiley
"The nation's most influential training school for professional cooks."âTime <p>The most up-to-date kitchen reference available on hot and cold buffetâfrom the experts at The Culinary Institute of America<br> This complete book on garde manger covers the art and technique of preparing a full range of hot and cold dishesâfrom hors d'oeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, pâ¬tés, condiments, and more. There are 500 recipes that inspire readers to build skills and experiment with new dishes, while 75 all-new color photographs by award-winning photographer Ben Fink make it easy to visualize key techniques. With an attractive new design, this edition also features fresh material on appetizers, hors d'oeuvres, and buffet management, all with a focus on international options. <p>Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California. Also available from the Culinary Institute of America Baking and Pastry: Mastering the Art and Craft | *$44.10 |
 | Baking Illustrated
Brand: America's Test Kitchen
Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside Americaâs Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you ever wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cookâs Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions. <P>Recipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee-cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black Forest Cake, and Tarte Tatin). Every recipe has been exhaustively researched and tested to bring you the "best" recipe (weâll let you be the judge), along with detailed and precise explanations from everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. Weâve also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our trial and error. <P>And because we know that good baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes â weâve made them all.) We donât want you to take the time to bake a layer cake from scratch only to settle for the "homemade" look. The visuals in this insert show you how to do it right. Color photographs demonstrate good results as well as bad, and hand-drawn step-by-step illustrations help you to perfect your technique for fail-safe baking. <P>Baking Illustrated also gives you the handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without ever losing sight of your ultimate goal: making family favorites that taste better than ever. | *$21.89 |
 | Baking with Julia Savor the Joys of Baking with America's Best Bakers
Brand: William Morrow Cookbooks
Hands on baking with recipes and techniques that teach you how to make great breads, pies, cobblers, cookies, cakes, and pasties, both sweet and savory. A world-class course in baking for new and practiced bakers alike.<P><I>Baking with Julia</I> is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Basic techniques come alive and are easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs.<P><I>Baking with Julia</I> presents an extraordinary assemblage of talent, knowledge, and artistry from the new generation of bakers whose vision is so much a part of this book. The list of contributors reads like a Who's Who of today's master bakers: Flo Braker, Steve Sullivan, Marcel Desaulniers, Nick Malgieri, Alice Medrich, Nancy Silverton, Martha Stewart, and a host of bright new talents such as Jeffrey Alford and Naomi Duguid.<P>With nearly 200 recipes, and half as many pages of full-color photographs, this incomparable kitchen companion goes far beyond what most cookbooks offer. More than 50 pages of illustrated reference sections define terms and techniques, and explain the hows and whys of batters and doughs. If you've never made flaky pie crust, your first no-fail experience is at hand.<P>From chocolate to cheesecake, from miniature gems to multitiered masterpieces-this cookbook is a total immersion experience in the wonder of home baking. | *$19.00 |
 | Baking: From My Home to Yours
Brand: Houghton Mifflin Harcourt
<DIV>Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, ÂYou write recipes just the way I do.â Her recipe writing has won widespread praise for its literate curiosity and Âpatient but exuberant style.â (One hard-boiled critic called it Âa joy forever.â) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a bakerâs torch.<br><br>Even the most homey of the recipes are very special. Dorieâs favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a Âwowâ occasion. Pierre Herméâs extraordinary lemon tart.<br>The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this werenât more than enough, Dorie has appended a fascinating minibook, A Dessertmakerâs Glossary, with more than 100 entries, from why using oneâs fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.</DIV> | *$21.95 |
 | Ball Blue Book Guide to Preserving
Brand: Alltrista Consumer Products | *$7.95 |
 | Ball Complete Book of Home Preserving
Brand: Robert Rose
From the experts, the definitive book on home preserving. <P>Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. <P>As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: - Cooks gain control of the ingredients, including organic fruits and vegetables - Preserving foods at their freshest point locks in nutrition - The final product is free of chemical additives and preservatives - Store-bought brands cannot match the wonderful flavor of homemade - Only a few hours are needed to put up a batch of jam or relish - Home preserves make a great personal gift any time of year <P>These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: - Mango-Raspberry Jam, Damson Plum Jam - Crab Apple Jelly, Green Pepper Jelly - Spiced Red Cabbage, Pickled Asparagus - Roasted Red Pepper Spread, Tomatillo Salsa - Brandied Apple Rings, Apricot-Date Chutney <P>The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library. | *$13.04 |
 | Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Brand: Workman Publishing Company
The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. <P>Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise. | *$5.98 |
 | Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
Brand: Random House Part Number: 1400054346
Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In <i>Barefoot Contessa at Home</i>, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.<br><br>For Ina, itâs friends and familyâgathered around the dinner table or cooking with her in the kitchenâthat really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because theyâre easy, they work, and theyâre universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Inaâs homey dinnersâfrom her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eliâs Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.<br><br>Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when sheâs designing a kitchen to menu-planning basics and how to make a dinner party fun (hereâs a hint: it doesnât involve making complicated food!).<br><br>Along with beautiful photographs of Inaâs dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home. | *$18.25 |
 | Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
Brand: Random House Part Number: 5435
Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten"Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nea | *$18.50 |
 | Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
Brand: Clarkson Potter
Ina Garten, who shared her gift for casual entertaining in the bestselling <b>Barefoot Contessa Cookbook</b> and <b>Barefoot Contessa Parties!</b>, is back with her most enticing recipes yetâa collection of her favorite dishes for everyday cooking. In <b>Barefoot Contessa Family Style</b>, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasionsâand itâs easy to do if you know how to cook irresistible meals with a minimum of fuss. <br><br>For Ina, the best way to make guests feel at home is to serve them food thatâs as unpretentious as it is delicious. So in her new book, sheâs collected the recipes that please her friends and family mostâdishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. Itâs the kind of fresh, accessible food thatâs meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter.<br><br>In Inaâs hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.<br><br>With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, <b>Barefoot Contessa Family Style</b> is the must-have guide to the joy of everyday entertaining. | *$20.73 |
 | Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips
Brand: Clarkson Potter | *$18.90 |
 | Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
Brand: Random House Part Number: 0609606441
After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first collection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it, Ina shared her ideas for familiar food but with outstanding flavor and -- most important of all -- recipes that really work.<br><br>Now, with Barefoot Contessa Parties! Ina shares secrets she has gleaned from her years not only as a caterer but as a dedicated party giver. The keyword here is fun. Ina's parties are easy to prepare and fun for everyone, including the host. Forget those boring Saturday-night dinners that just won't end. With Ina's advice, you're certain to have all your friends saying, "Wasn't that fun!"<br><br>Ina has packed Barefoot Contessa Parties! with plans for pulling off parties like a pro, stories about her own parties, and tips on assembling food (rather than cooking everything) and organizing like a caterer. In the spring you can invite your friends to a party where they all make their own pizzas. Come summer, it's into the garden for a lunch with grilled lamb and pita sandwiches that guests assemble themselves. In the autumn, when it's not Thanksgiving, Ina roasts a fresh turkey, which her friends enjoy with popovers and a creamy spinach gratin. And on a snowy winter's day, everyone is invited for a lunch buffet with seafood chowder and butternut squash and apple soup.<br><br>Ever since Ina published her first book, people write, e-mail, and stop her on the street to say how much they love the food. She's reached new heights here with recipes like sour cream coffee cake--the ultimate breakfast treat. Salads? The red lettuce, balsamic onions, and blue cheese; Chinese chicken salad; and panzanella may be the best you've ever tasted. Filet of beef is easy to make for a fancy dinner with oh-so-good gorgonzola sauce, or sliced into sandwiches and served with lobster rolls for a Superbowl party. And fans of The Barefoot Contessa Cookbook will be delighted to find the recipe for the Lemon Cake they drooled over but only saw pictured, right here in this book.<br><br>With so many great ideas and recipes in these pages for you to use, your friends will start to wonder why your parties are always so much fun.<br><br> | *$19.55 |
 | Barefoot in Paris: Easy French Food You Can Make at Home
Brand: Clarkson Potter
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.<br><br>What Ina Garten is known forâon her Food Network show and in her three previous bestselling booksâis adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And thatâs exactly what she offers in <i>Barefoot in Paris</i>. Inaâs kir royale includes the unique addition of raspberry liqueurâa refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something specialâand are thoroughly delicious, completely accessible, and the perfect fare for friends and family. <br><br><i>Barefoot in Paris</i> is suffused with Inaâs love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteriesâof the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guideâthe Barefoot Contessa herselfâin her most personal book yet. | *$20.38 |
 | BBQ 25
Brand: William Morrow Cookbooks
<p> Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family. </p> <p> So relax, start up the BBQâit's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance. </p> | *$9.20 |
 | BBQ USA: 425 Fiery Recipes from All Across America
Brand: Workman Publishing Company
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. <P>In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). | *$13.46 |
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Natow,... | 7.00 | 4.00 | 11.00 | USD | 1 hour 25 minutes 3 seconds |  | The Elegant Chef's Guide To Hors D'Oeuvres & Appetizers | 12.00 | 0.00 | 12.00 | USD | 1 hour 29 minutes 30 seconds |  | Williams-Sonoma STARTERS HEATHY KITCHEN COOK BOOK NEW | 5.99 | 2.75 | 8.74 | USD | 1 hour 34 minutes 59 seconds |  | Diseases Treated with Melon, Fruit & Vegetable_Free S&H | 18.99 | 0.00 | 18.99 | USD | 1 hour 36 minutes 35 seconds |  | Victuals From Many Kettles A Cookbook Newbury,Ohio | 5.00 | 0.00 | 5.00 | USD | 1 hour 36 minutes 45 seconds |  | VINTAGE JOYS OF JELLO COOKBOOK 4TH EDITION 1ST PRINTING | 9.99 | 4.38 | 14.37 | USD | 1 hour 45 minutes 7 seconds |  | OSTERIZER LIQUEFIER-BLENDER INSTRUCTIONS & RECIPE BOOK | 9.99 | 4.38 | 14.37 | USD | 1 hour 47 minutes 11 seconds |  | Journal Cookbook Christmas Recipe Holiday Book | 18.99 | 0.00 | 18.99 | USD | 1 hour 49 minutes 43 seconds |  | Osterizer Blender Spin Cookery Cookbook | 5.00 | 0.00 | 5.00 | USD | |  | FANNIE FARMER COOKBOOK - 13TH EDITION - PAPERBACK | 2.50 | 4.00 | 6.50 | USD | 1 hour 52 minutes 54 seconds | | THE ART OF CASSEROLE COOKERY BY WILLIAM L. KAUFMAN 1967 | 3.59 | 4.00 | 7.59 | USD | 1 hour 54 minutes 50 seconds |  | WEIGHT WATCHERS Healthy LifeStyle Recipes COOKBOOK HC | 3.99 | 4.00 | 7.99 | USD | 1 hour 55 minutes 54 seconds |  | 1998 Taste of Home Annual Recipes (1997, Hardcover) | 9.99 | 4.00 | 13.99 | USD | 1 hour 56 minutes 3 seconds |  | PACIFIC & ASIAN COOKBOOK Cuisine Exotic Recipes Feasts | 6.99 | 0.00 | 6.99 | USD | 1 hour 57 minutes 24 seconds |  | Food-Talks From The Mirro Test Kitchen | 2.00 | 0.00 | 2.00 | USD | 1 hour 57 minutes 32 seconds |  | Tea-Time at the Inn by Gail Greco COOKBOOK, PAPERBACK | 2.00 | 4.00 | 6.00 | USD | 2 hours 1 minute 35 seconds |  | 5 Top Secret Recipes Cookbooks By Todd Wilbur PB VGC | 12.49 | 5.55 | 18.04 | USD | 2 hours 2 minutes 44 seconds |  | better homes and gardens jiffy cooking 1967 | 0.99 | 3.24 | 4.23 | USD | 2 hours 3 minutes 17 seconds |  | 2000 Taste of Home's Quick Cooking Annual Recipes (2... | 9.99 | 4.00 | 13.99 | USD | 2 hours 3 minutes 37 seconds |  | Cooking Light '88 by R. Barnett (1988, Hardcover) | 0.99 | 3.53 | 4.52 | USD | 2 hours 3 minutes 45 seconds |  | Good Friends, Great Dinners by Susan Costner (1987, ... | 0.99 | 3.53 | 4.52 | USD | 2 hours 4 minutes 10 seconds |  | TIME-LIFE - FAN FARE CHICKEN & FAN FARE PASTA | 1.50 | 3.00 | 4.50 | USD | 2 hours 4 minutes 52 seconds |  | the casserole cookbook 1952 by john and marie roberson | 0.99 | 3.53 | 4.52 | USD | 2 hours 5 minutes 32 seconds |  | pol martins supreme cuisine 1993 | 1.39 | 3.99 | 5.38 | USD | 2 hours 6 minutes 8 seconds |  | Gentle Eating,For Those with Food Addiction,1994,Hdc DJ | 3.96 | 3.75 | 7.71 | USD | 2 hours 10 minutes 45 seconds |  | The How-To Book of Healthy Cooking by Reader's Diges... | 9.99 | 4.00 | 13.99 | USD | 2 hours 13 minutes 18 seconds |  | METROPOLITAN LIFE, MAZOLA, AUNT JENNYS, PAPERCOOKBOOKS | 4.99 | 4.00 | 8.99 | USD | 2 hours 14 minutes 58 seconds | | A Recipe Collection... Sky Valley & Friends | 184.79 | 3.99 | 188.78 | USD | 2 hours 15 minutes 45 seconds |  | After-School Cooking,Better Homes and Gardens, Hardcovr | 4.95 | 3.75 | 8.70 | USD | 2 hours 18 minutes 9 seconds | |
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