 | Aveline Kushi's Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace
Brand: Warner Books | *$9.95 |
| | Ayurvedic Cooking for Self Healing
Brand: Ayurvedic Press
Ayurveda, the ancient healing art of India, teaches that food plays an essential part in one's health and sense of well-being. Here is an authentic guide of the Ayurvedic approach to food and tasty vegetarian cooking. The recipes are formulated using herbs and spices to help balance the constitution of each person. The effects of the foods on individual constitution is included with every recipe together with the medicinal properties of many of the foods. <P>This is a cookbook and much more. Included in this book are chapters on: the principles of Ayurveda and individual constitution; maintaining one's health, digestion and constitutional balance; the importance of proper food combining for optimal well-being; setting up an Ayurvedic kitchen and planning menus inclusive of every member of your family and more than 100 recipes of delicious Ayurvedic cuisine. <P> These important sections include even more benefits from Ayurveda: nearly 300 simple remedies for everything from the common cold and skin problems to stabilizing blood sugar in diabetics, all using familiar household herbs, fruits and vegetables! A chart for determining your individual constitution. Comprehensive food guidelines for basic constitutional types. A listing of the qualities of foods and their affects on the doshas. | *$15.95 |
 | Ayurvedic Cooking for Westerners
Brand: Lotus Press
Amadea Morningstar, co-author of the bestselling Ayurvedic Cookbook, receivedmany requests for Western recipes that utilized Ayurvedic principles. Well,here it is! This is a "one of a kind" book that is sure to be a strongbestseller and represents a dramatic enhancement for people who want to practice Ayurvedic health practices in the West. | *$10.68 |
 | Ayurvedic Healing Cuisine
Brand: Healing Arts Press
Ayurvedic Healing Cuisine explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind. * Provides a complete introduction to the Ayurvedic science of healthy eating. * Includes 200 vegetarian recipes to improve health and longevity. * By Harish Johari, the bestselling author of Chakras, Tools for Tantra, and Numerology. <P>One of the oldest systems of medicine in the world, the Indian science of Ayurveda views the human being as intimately connected with the environment and all other life forms. It prescribes various methods of synchronizing ourselves with the world around us, placing great emphasis on diet and the specific attributes of different foods. Following these ancient guidelines, Harish Johari offers a clear and concise introduction to the principles of Ayurvedic eating and explains the healing qualities that foods and spices impart according to their subtle energies. He suggests special combinations to heal and balance both body and mind and includes 200 vegetarian recipes. | *$11.49 |
 | Ãbleskiver and More: A Sampling of Danish Recipes
Brand: Penfield Books
This collection of Danish recipes was inspired by the puffy round aebleskiver, an expression of the creative spirit of the Danish cook who turns ordinary mealtimes into succulent feasts. Included are recipes from Lisa Steen Riggs' personal collection, the staff of the Danish Windmill and Immigrant Museum, friends, and love-to-cook contributors. Among the over 115 recipes, you will find choices from the exotic to "Bedstemor's" (grandmother's) best. The Aebleskiver section includes hints and tips for using the special aebleskiver pan, cooking, and serving, as well as a variety of favorite recipes for these doughnut-like treats. Other savory, typically Danish recipes are found in Coffee Cakes; Sweet Breads; Pastries; Breads; Rolls; Rusks; Smorrebrod; Salads; Soups; Main Dishes; Vegetables; Sauces & Dressing for Meats, Fish & Vegetables; Cakes and Other Desserts; Cookes; and Drinks. You will find "Great Grandma's Danish Aebleskiver," "Danish Kringle," "Danish Rye Bread," "Some Favored Combinations" (smorrebrod), "Herring Salad," Holiday Fruit Soup," "Danish Stew with Dumplings," "Sweet-Sour Red Cabbage," "Creamy Danish Blue Cheese Dressing," "Danish Layer Cake," "Danish Anise Seed Cookies," " Chrismtas Punch," and much more. Interesting historical reference covers the Danish Windmill, The Danish Immigrant Museum, the Danish settlement of Elk Horn, as well as other Danish historic sites. | *$6.95 |
 | Baby & Toddler Meals For Dummies (For Dummies (Cooking))
Brand: For Dummies
Includes tips for feeding picky eaters and kids with allergies<br> <br> <br> <br> Understand your child's nutritional needs and prepare fast, tasty meals<br> <br> Babies and toddlers need good nutrition to grow and thrive, and this essential, timesaving guide makes it easy to feed your child right. It explains exactly what foods you should introduce at what ages -- and shows you how to prepare fresh, home-cooked baby and toddler meals that beat anything you can get from a jar or box.<br> <br> Discover how to<br> * Save money and expand your baby-food budget<br> * Dish up healthy, well-balanced meals<br> * Introduce new foods at the right time<br> * Serve foods with high kid-appeal<br> * Have fun cooking with your child | *$5.12 |
 | Baby and Toddler Cookbook
Brand: Ryland Peters & Small
Cooking your own baby food ensures that your little one gets natural, nutritious foods rather than ready-made varieties that can be expensive and high in salt, sugar, and fat. Rachael Anne Hill is a nutritionist and mother of two. Here she tells you everything you need to know about starting your baby on solids: which useful ingredients to have on hand to make life easier; what kind of foods to introduce when; allergie and intolerances; and which vitamins and minerals are essential to a babyâs well-being. Rachael provides more than 70 fantastic recipes for babies aged 6â9 months; 9â12 months; 12â15 months; and Toddlers. Choose from super-quick purées and fingerfoods for when hunger calls but time is short. When your baby gets used to solids and textures, you can introduce meals such as Chicken and Barley Hotpot and Cheesy Marinerâs Parsley Mash. Family Meals is the perfect answer to stress-free mealtimesârecipes like Really Easy Chicken and Pancetta Risotto are designed to suit everyone in the family, from the littlest to the grown-ups. ⢠Includes a comprehensive, user-friendly introduction to baby nutrition, plus more than 70 deliciously simple recipes. ⢠Gorgeous photography by Tara Fisher. | *$9.59 |
 | 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! | *$14.77 |
 | 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. | *$11.37 |
 | Back of the Box Cooking: 500 Delicious, Easy-to-Prepare Recipes from America's Best-Loved Brands
Brand: Black Dog & Leventhal Publishers
These recipes are as diverse as they are deliciousâfrom the incomparable Toll House Chocolate Chip Cookie to the comfort-food favorite Campbell's Green Bean Casserole to new favorites like Lundberg's Risotto by the Seaâdurable, nourishing family pleasers that can be made quickly and easily with the help of brand-name ingredients. Every recipe in <i>Back of the Box</i> comes directly from a brand-name company, and they include dishes for every palate and occasion. From easy meals with few ingredients to gourmet dishes and those incorporating organic foods, you'll find recipes from such trusted companies as Frito-Lay, Quaker Oats, Hershey, Ocean Spray, Del Monte, McCormick, Birds Eye, Perdue, J. M. Smucker, Applegate Farms, Eden Foods, Nature's Path, and Annie's Naturals.<br> <br> Organized traditionally, from Appetizers to Desserts, <i>Back of the Box</i> also includes fascinating features on the origins of the recipes and other fun facts, as well as preparation times and a pantry list. Special symbols indicate recipes that are particularly quick and easy and those appropriate for diabetics. This is a must-have collection for every cook's libraryâbut it's sure to spend more time on the counter than on the shelf! | *$9.99 |
 | Back to Basics
Brand: Readers Digest
This how-to, user-friendly guide teaches self-sufficiency-covering all of life's essentials: shelter; alternative energy sources; growing and preserving food; home crafts; directions for making herbal remedies; and even home-grown entertainment. | *$22.99 |
 | Back to Eden
Brand: Benedict Lust Publications | *$6.25 |
 | Back To Eden Cookbook
Brand: Lotus Press
This book is a golden treasury of recipes and priceless information on naturalfoods for health and healing. Based on Jethro Kloss's 40 years of experience,his family selected these 240 tempting recipes using simple, economical foodswith taste appeal and proven balanced nutrition without any artificial orrefined ingredients. Based on the work of Jethro Kloss, author of the all-timebestselling herbal, natural lifestyle text Back to Eden, these recipes werecompiled under the supervision of the Kloss family. | *$1.59 |
 | Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick, Easy, and Healthy Eating on the Trail
Brand: STACKPOLE BOOKS Part Number: 9780811726344
Meals on the trail can be as delicious and varied as meals prepared at home. You can create meals to suit your tastes or diet--vegetarian, low fat, Asian, Italian. Meals prepared and dehydrated at home are compact and lightweight, perfect for the backpacker, and safer than packing perishable foods. The author shows how to prepare the meals so that they will travel well and will be easy to reconstitute in camp. The easy step-by-step instructions detail how to cook and dry lightweight, satisfying meals at home and then prepare them easily in camp--truly complete, instant meals. Includes over 160 recipes for soups, stews, pasta, casseroles, and breakfast and snack ideas as well as tips on drying food in a dehydrator or oven. | *$8.21 |
 | Backstage with Julia: My Years with Julia Child
Brand: Wiley
Youâll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, <i>Backstage with Julia</i> conveys Juliaâs generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food. | *$3.24 |
 | 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 |
 | Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat
Brand: William Morrow
<p> It's salty, smoky, and sweet. It's experiencing a culinary renaissance. It can make almost any dish better. It's bacon, and it's the best meat ever. And now, here's the book that celebrates that deliciously sinful strip of cured pork belly. </p> <p> In Bacon: A Love Story, popular bacon blogger Heather Lauer serves up a piping hot dish of fun and facts with this definitive love letter to what she calls meat candy. Heather explores the ins and outs of how bacon finds its way to your skillet and what to do with it when it gets there. </p> <p> <i>Bacon: A Love Story</i> features: </p> <ul> <p> <li>Makin' Bacon: a tour of country-style bacon outfits and their time-honored methods and traditions. Hankering for some pepper, cinnamon, honey, jalapeño, or vanilla bourbon-flavored bacon? They've got it! There are also tips for making your own signature cure.</li> </p> <p> <li>"Bacon Nation": profiles of bacon-loving chefs across the country who incorporate the meat into their menus in increasingly innovative ways.</li> </p> <p> <li>There's Bacon in This?: Heather dishes out more than twenty delicious recipes for tons of bacon goodies like Bacon-Wrapped Tator Tots, BLT with caramelized bacon, Jalapeño-Bacon Pizza, and a few surprises like Bacon Bloody Marys and Bacon Brownies.</li> </p> <p> <li>Bacon 411: an extensive resource section on all things bacon.</li> </p> </ul> <p> Written in a witty, engaging style and brimming with Lauer's infectious passion for the Best Meat Ever, <i>Bacon: A Love Story</i> is a must-read for anyone who loves bacon or is passionate about food. </p> | *$8.99 |
 | Bake Me I'm Yours Cupcake: Over 100 Excuses to Indulge (Bake Me Im Yours)
Brand: David & Charles
Cupcakes are all the rage, with `cupcakeries' such as New York's Magnolia Bakery leading the way.<P> Cupcakes are now an established alternative to the traditional cake at weddings and other celebrations.<P> The first book to combine recipes with a celebration of the joy of cupcakes themselves.<P> This indulgent, beautifully photographed, yet totally practical celebration of the world of cupcakes features 100 ideas for baking, decorating, displaying, serving and consuming cupcakes--the small cake with BIG potential. Recipes include a range of yummy sponge cakes, icings and frostings, while ideas for embellishment and display show that the sky's the limit. Includes suggestions for incorporating cupcakes into every occasion, from chic weddings and cute baby showers to festive Christmas parties and sassy girls' nights in. Written by two experts in the world of cupcakes who know just how cupcake connoisseurs want their creations to look and taste. | *$6.32 |
 | Bake Me I'm Yours... Cookie (Bake Me, I'm Yours...)
Brand: David & Charles
This indulgent array of exquisite colorful cookies brought to you from best-selling author and sugarcrafter Lindy Smith shows readers must how easy it is to bake a range of cookie recipes, then get creative with endless ideas for icing, decorating and presentation to gain irresistible results. Cookie lover will be amazed at the variety, from simple single cookies to enjoy with coffee, to those transformed into wedding favours, decorations or even towering celebration displays, . With mouthwatering photography, tempting tips and a wide range of easy-to-follow indulgent projects, no one will be able to resist this celebration of the world of cookies. | *$2.13 |
 | Bake until Bubbly: The Ultimate Casserole Cookbook
Brand: Wiley
Bake until Bubbly<br> <br> "Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!"<br> --from Bake until Bubbly<br> <br> Advance Praise<br> <br> "Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright's book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Cr?pes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruyere Casserole is coming to my next potluck."<br> --Dede Wilson, Contributing Editor to Bon Appetit magazine and public television host<br> <br> "Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking."<br> --James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking | *$8.10 |
 | Baked: New Frontiers in Baking
Brand: Stewart, Tabori & Chang
<DIV>As featured on <I>The Martha Stewart Show</I> and <I>The Today Show</I> and in <I>People Magazine</I>!<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> | *$17.48 |
 | BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Brand: Scribner
Great day in the morning, <I>BakeWise</i> is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back -- it's all here. Lively and fascinating, <I>BakeWise</i> reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.<P>With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water -- not just brushing off the flour -- making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.<P>There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and <I>ABC's Jimmy Kimmel Live!</i>, with Snoop Dogg as her fry chef.<P>Restaurant chefs and culinary students know her from their grease-splattered copies of <I>CookWise</i>, an encyclopedic work that has saved them from many a cooking disaster. With numerous "At-a-Glance" charts, <I>BakeWise</i> gives busy people information for quick problem solving. <I>BakeWise</i> also includes Shirley's "What This Recipe Shows" in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.<P>For years, food editors and writers have kept <I>CookWise</i>, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.<P><I>BakeWise</i> does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of <I>Mastering the Art of French Pastry</i>; and Bonnie Wagner, Shirley's daughter-inlaw's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience -- "better baking through chemistry." She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely 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 Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge | *$21.28 |
 | Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
Brand: St. Martin's Griffin
Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!<br><br>Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.<br> | *$9.95 |
 | Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker
Brand: Fireside
<P> Baking is a science. But who wants to spend hours in the kitchen experimenting? <P> Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, <I>Baking 9-1-1</I> takes the guesswork out of baking and explains: <LI>How to make a cake that won't fall in the middle <LI>What it takes to bake a flaky piecrust <LI>The easiest way to prevent a cheesecake from cracking <LI>How to make the perfect chocolate chip cookie that's thick and chewy <LI>The trick to storing baked goods <LI>The answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others. </UL> <P> The recipes in <I>Baking 9-1-1</I> solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. <I>Baking 9-1-1</I> is the source for foolproof answers that simply can't be found anywhere else. | *$6.00 |
 | 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 Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
Brand: Quarry Books
<DIV><p class="MsoNormal" style="margin: 0in 0in 0pt">While âbreadâ once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmersâ markets, organic grocery stores, specialty shopsâ¦even the Internet. <I>Baking Artisan Bread</i> will show that finding these specialty breads is as easy as looking in your own kitchen!</p> <p class="MsoNormal" style="margin: 0in 0in 0pt"> </p> <p class="MsoPlainText" style="margin: 0in 0in 0pt"><I>Baking Artisan Bread</i> provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different productsâhowâs that for streamlined? </p></DIV> | *$15.00 |
 | Baking at Home with The Culinary Institute of America
Brand: Wiley
A complete, illustrated volume of lessons and recipes for the home baker <P>The Culinary Institute of America is the place where many of todayâs leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. <P>Ideal for developing skills and building a repertoire, the bookâs 200 recipes--all specially created by the CIA--are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. <P>Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens. <P>"The nationâs most influential training school for professional cooks." <P>--Time <P>The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the "Harvard" of cooking schools and credited with having "changed the way Americans eat" by the James Beard Foundation, the CIA has trained tens of thousands of culinary professionals. It is home to one of the countryâs first baking and pastry degree programs, offering aspiring pastry professionals unparalleled training under the supervision of a world-class staff of bakers and pastry chefs. | *$9.93 |
 | Baking for All Occasions
Brand: Chronicle Books
Baking expert Flo Braker rises to the occasion with more than 200 celebration-worthy recipes for baked goods. Whether it's an impressive Dark Chocolate Custard Tart to wish someone a happy birthday a blue ribbon-worthy batch of Fresh Mint Brownies for the annual family reunion or an Old World Braided Coffee Cake to impress the bridge club each recipe is custom-crafted to commemorate life's special events. Lots of introductory information on techniques and ingredients ensure that each treat will be baked to ?perfection making this a fabulous reference for any cookbook library. Baking for All Occasions makes each day something to celebrate. | *$17.52 |
 | Baking for Profit: Starting a Small Bakery
Brand: Practical Action
With good planning and access to good staff, raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. This practical manual is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits.<br /><br />Most communities have the capacity to support a well-run bakery business. "Baking for Profit" provides the kind of clear guidelines and advice that entrepreneurs need to start their own small bakery. With a focus on effective planning, this book covers all aspects of the business, from first steps and feasibility studies to site and buildings, employees, health and safety and the right kind of equipment.<br /><br />The author gives appropriate recipes for initial production in detail, as well as guidance on suitable production systems and straightforward methods of keeping track of costs as the business expands. Valuable advice is provided on overcoming production problems and troubleshooting as well as transporting goods efficiently. | *$17.05 |
 | 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. | *$21.94 |
 | Baking Soda: Over 500 Fabulous, Fun and Frugal Uses You'Ve Probably Never Thought of
Brand: Book Peddlers
Noting a frequently overlooked product's many uses and environmental friendliness, a well-recognized parenting expert reveals the benefits of baking soda for cooking, gardening, cleaning, health care, and hobbies. Original. 20,000 first printing. <i>IP. </i> | *$12.94 |
 | Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener
Brand: Celestial Arts
Even before its health benefits were being touted on Oprah's daytime show, agave nectar was finding fans among dessert lovers seeking to reduce or eliminate processed sugar in their diets. In BAKING WITH AGAVE NECTAR, natural foods chef Ania Catalano shows how to creatively integrate this up-and-coming natural sugar substitute into every sweet tooth's repertoire through a variety of delectable recipes. From breakfast goodies (Pumpkin Muffins, Stuffed French Toast) to cookies (Chewy Double Chocolate Meringue) to desserts (Bread Pudding Soufflés with Bourbon Sauce, Pear Frangipane Tart), Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels. | *$9.84 |
 | 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. | *$22.16 |
 | Baking with Sourdough
Brand: Storey Publishing, LLC
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. | *$2.11 |
 | Baking with Splenda (Healthy Exchanges Cookbooks)
Brand: Perigee Trade
<b>Splendid recipes with Splenda, the no-calorie sugar alternative for the healthiest baked goods.</b> <br><br> <b>Grandma's scrumptious baked goods-with all the sweetness you remember.</b> <br><br> From fresh-baked bread and biscuits to hot, finger-licking pies and sweet cobblers to heavenly coffeecakes, cheesecakes, and chocolate chip cookies, JoAnna Lund has accomplished the impossible using Splenda No Calorie Sweetener. Whether it's her Peanut Butter Cup Cookies, Blueberry Crumble Pie or Cappuccino Cheesecake, JoAnna's more than 200 baked goods and desserts are as quick and easy to whip up as they are low in sugar, carbs, and fat. <br><br> This all-new collection also features: <br><br> -Recipes for sauces, glazes, and toppings<br> - Special section of recipes using Splenda(r) Sugar Blend for Baking<br> - Cooking and baking secrets and tips to get the most delicious results with the fewest calories and the least fat<br> -The best recipes for your bread machine | *$10.34 |
 | 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> | *$18.75 |
 | Ball Blue Book of Preserving
Brand: Alltrista Consumer Products | *$7.35 |
 | 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. | *$14.83 |
 | Barbara Kraus Calories and Carbohydrates (Revised Edition) (Calories and Carbohydrates, 14th ed)
Brand: Signet
A dictionary listing of over 8,500 brand names and basic foods with their calorie and carbohydrate counts. Includes the latest food items and new products, such as:<br><br> Blimpie's <br>⢠Starbuck's Coffee <br>⢠IHOP Restaurant <br>⢠Weight Watchers <br>⢠Main Street Bistro Meals <br>⢠Chili's Restaurant Items <br>⢠Mrs. Field's <br>⢠Amy's Organic Food Products <br>⢠And more.... | *$0.01 |
 | 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. | *$6.66 |
 | Barbecues & Outdoor Kitchens: Fresh Design for Patio Living, Complete Guide to Construction, Simple Grills and Gourmet Kitchens
Brand: Oxmoor House
"Letâs cook outside tonight, honey," just got a whole lot more inviting with this new edition of a Sunset best seller. Everything you need to plan and build the barbecue or outdoor kitchen youâve always wanted is here. Includes step-by-step instructions and detailed illustrations for 16 projects, ranging from simple to sublime. One show-off has a side burner, sink, refrigeratorâeven a pizza oven. Whatever your outdoor culinary desires, Sunset takes you through the entire process. <P>Features: <P>* 16 innovative projects for building barbecues and outdoor kitchens <P>* Unique additions include a Brazilian barbecue, a chimney smoker, and an adobe oven <P>* Offers step-by-step instructions, informative âhow-toâ photography, detailed illustrations & materials lists <P>* Covers working with various materials such as stone, brick, stucco, tile, and much more <P>* Complete installation directions, including how to run utility lines | *$2.53 |
 | 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. | *$15.00 |
 | 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 | *$18.75 |
 | 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. | *$18.50 |
 | 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> | *$19.13 |
 | 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. | *$17.00 |
 | Barguments
Brand: Simon Spotlight Entertainment
If you could marry into any family, which would you choose? <P>Who talks about sex more: men or women? <P>Is it harder to be a pitcher or a running back? <P>Name the best television theme song of all time. <P>Who would win in a war: Texas or California?<P>These are just a few of the entertaining, provocative, endlessly debate-worthy questions in <I>Barguments</i>. Spanning the full spectrum of life's crucial topics -- sports, television, food, music, sex, and, of course, drink -- <I>Barguments</i> is the perfect addition to anywhere friends, colleagues, or strangers gather with a little time and plenty of opinions to share. | *$0.01 |
 | Bartending For Dummies (For Dummies (Cooking))
Brand: For Dummies
<b>1,000 + recipes and great party tips</b> <p> <b>Get the latest bar buzz on how to host, mix, shake, pour, and more</b> <p> Want to concoct the perfect cocktail? From today's popular Mojitos and Martinis to classics like Manhattans and Margaritas, you'll be able to sip and entertain with a special twist. Get the scoop on everything from liquors, wine, and beer to Scotch, tequila, the latest tools of the trade, and more. <p> <b>Discover how to:</b> <ul> <li>Stock a bar <li>Mix exotic specialties and hot toddies <li>Experiment with new flavored rums, vodkas, and cordials <li>Garnish and serve drinks like a master mixologist <li>Cure hangovers and hiccups </ul> | *$8.74 |
 | Basics: The Foundations of Modern Cooking
Brand: Melville House
<p>"A small, elegant book [that] deftly and concisely explains basic techniques. . . . It's a pocket road map of how to navigate a kitchen, and I can't think of anyone, novice or old hand, who would not be glad to have it."<em><strong><br />âGourmet </strong></em></p><p>There 's a reverential air to the book (the black-cloth binding, the gilded pages, the woven red bookmark) that make it as much art object as cooking guide. And it's just about small enough to qualify as a stocking-stuffer."<em><strong><br /></strong></em><em><strong>â</strong> </em><em><strong>Bon Appetit </strong></em></p><p>"A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, <em>The Basics</em> zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, <em>The Basics</em> plunges onward into contemporary cuisine."<br /><strong>âJonathan Hayes, <em>The New York Times Magazine</em></strong></p><p>"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing."<br /><strong><em>â</em>Martha Stewart </strong></p><p>"It is super cute: With its black cloth cover, gilt-edged pages and bound-in red ribbon bookmark, it looks sort of like a sexy little secret cookbook. It can be your little black book for the kitchen."<br /><em><strong>-The Seattle Times </strong></em></p> <p> <strong>Filip Verheyden</strong> studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers. <strong>Tony Le Duc</strong> has been a food photographer since 1984, producing images for some twenty books, including <em>The House of Books.</em><br /> </p> | *$6.00 |
 | Battling the MSG Myth
Brand: Front Porch Productions | *$22.00 |
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