 | Hope's Edge: The Next Diet for a Small Planet
Brand: Tarcher
<i>Hope's Edge</i> follows the author of the classic <i>Diet for a Small Planet</i> and her daughter as they travel the world, discovering practical visionaries who are making a difference in world hunger, sometimes one village at a time. <br><br> Thirty years ago, Frances Moore Lappé started a revolution in the way Americans think about food and hunger. Now Frances and her daughter, Anna, pick up where <i>Diet for a Small Planet</i> left off. Together they set out on an around-the-world journey to explore the greatest challenges we face in the new millennium. Traveling to Asia, Africa, Latin America, and Europe, they discovered answers to one of the most urgent issues of our time: whether we can transcend the rampant consumerism and capitalism to find the paths that each of us can follow to heal our lives as well as the planet. <br><br> Featuring nearly seventy recipes from celebrated vegetarian culinary pioneers-including Alice Waters, Mollie Katzen, Laurel Robertson, Nora Pouillon, and Anna Thomas-<i>Hope's Edge</i> highlights true trailblazers engaged in social, environmental, and economic transformations. | *$4.75 |
 | How Baking Works: Exploring the Fundamentals of Baking Science
Brand: Wiley
<b>Understanding and applying food science to the bakeshop-now revised and updated</b> <p> <i>How Baking Works, Second Edition</i> thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. <p> This revised and updated <i>Second Edition</i> features: <ul> <li>Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients <li>Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure <li>Important coverage of changes to federal laws, such as food allergen labeling <li>Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context <li>More photographs to illustrate the science of baking <li>End-of-chapter questions that both review content and require readers to apply and synthesize what they've learned </ul> <p> <i>How Baking Works, Second Edition</i> offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. | *$32.62 |
 | How I Gave Up My Low-Fat Diet and Lost 40 Pounds (Revised and Expanded Edition)
Brand: Fair Winds Press
This book is a breezy, chatty, non-technical, fun-to-read explanation of low carbohydrate dieting why it works, the surprising health benefits, and most importantly, how to approach low carb dieting. <P>The book details three very different main approaches to controlling carbohydrates (including the Basic Low Carb Diet, similar to Atkins or Protien Power, and the Mini-Binge Diet, popularized as the Carbohydrate Addict?s Diet), plus several variations, finally summing up the basic principles which tie them all together. <P>The point is to give the reader the tools necessary to construct a new way of eating that will fit his or her body, psyche, and lifestyle, thus allowing them to stay slim, energetic, and healthy for life. | *$4.47 |
 | How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
Brand: Hyperion
<I>The trouble with much modern cooking is that the mood it induces in the cook is one of skin-of-the-teeth efficiency, all briskness and little pleasure. Sometimes that's the best we can manage, but at other times we don't want to feel stressed and overstretched, but like a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake.... </I> --from <I>How to Be a Domestic Goddess</I> <P><I>How to Be a Domestic Goddess</I> is not about being a goddess, but about feeling like one. What this deliciously mouthwatering cookbook demonstrates is that it's not actually hard to bake a pan of muffins or a sponge layer cake, but the appreciation and satisfaction they bring are disproportionately high. Filled with over 220 gorgeously illustrated recipes, this book understands our anxieties, feeds our fantasies, and puts cakes, pies, pastries, preserves, puddings, breads, and cookies back in our own kitchens. The domestic goddess has to maintain her (or his) cool when faced with pastry, of course -- but with Nigella Lawson's guidance, even puff pastry can be pain-free. | *$14.92 |
 | How to Boil Water
Brand: Wiley Part Number: 22686
⢠Shows beginning cooks how to do just what the title impliesâand a lot moreâwithout a hint of intimidations. <p> ⢠Features classic comfort foods such as no-flip fried eggs and soul-soothing grilled cheese for one and bolder, ethnic recipes like Tacos Picadillo and Southeast Asian Beef Salad. <p> ⢠Exquisite photography and Food Network recipes, both inspire and build the confidence needed to make every dish a success. <p> ⢠Hundreds of must-know hints, tips and short-cuts for those new to the kitchen. | *$11.96 |
 | How to Brew: Everything You Need To Know To Brew Beer Right The First Time
Brand: Brewers Publications
Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review. | *$12.76 |
 | How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Brand: Wiley
<b>The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything</b> <p> Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book <i>How to Cook Everything</i> has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with <i>How to Cook Everything: Vegetarian</i>, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. <p> <i>How to Cook Everything: Vegetarian</i> includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to <i>Cook Everything: Vegetarian</i> truly makes meatless cooking more accessible than ever. <p> <b>Praise for How to Cook Everything Vegetarian</b> <p> "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."<br> âMario Batali, chef, author, and entrepreneur <p> "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's <i>How to Cook Everything Vegetarian</i> part of your culinary library."<br> âBobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the <i>Mesa Grill Cookbook</i> <p> "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."<br> âDr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of <i>You: The Owner's Manual</i> | *$19.65 |
 | How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
Brand: Wiley
<b>Today's Favorite Kitchen CompanionâRevised and Better Than Ever</b> <p> Mark Bittman's award-winning <i>How to Cook Everything</i> has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooksâor wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. <p> "A week doesn't go by where I don't pull <i>How to Cook Everything</i> down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"<br> â<b>Al Roker</b> <p> "This new generation of <i>How to Cook Everything</i> makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."<br> â<b>Mario Batali</b> <p> "Mark Bittman has done the impossible, improving upon his now-classic <i>How to Cook Everything</i>. If you need know-how, here's where to find it."<br> â<b>Bobby Flay</b> <p> "Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."<br> â<b>Jean-Georges Vongerichten</b> <p> "Throw away all your old recipes and buy <i>How to Cook Everything</i>. Mark Bittman's recipes are foolproof, easy, and more modern than any others."<br> â<b>Isaac Mizrahi</b> <p> "Generous, thorough, reliable, and necessary, <i>How to Cook Everything</i> is an indispensable reference for both experienced and beginner cooks."<br> â<b>Mollie Katzen</b>, author of the <i>Moosewood Cookbook</i> <p> "I learned how to cook from <i>How to Cook Everything</i> in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."<br> â<b>Lisa Loeb</b>, singer/songwriter | *$19.19 |
 | How To Cook Everything: Simple Recipes for Great Food
Brand: Wiley
<b>Great Food Made Simple</b> <p> Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, <b><i>How to Cook Everything</i></b> takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. <p> Praise for <b><i>How to Cook Everything</i></b> by Mark Bittman: <p> "In his introduction to <b><i>How to Cook Everything</i></b>, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."<br> -- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper" <p> "Mark Bittman is the best home cook I know, and <b><i>How to Cook Everything</i></b> is the best basic cookbook I've seen."<br> -- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges <p> "Useful to the novice cook or the professional chef, <b><i>How to Cook Everything</i></b> is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."<br> -- Jacques Pepin, chef, cookbook author, and host of his own PBS television series <p> "Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have <b><i>How to Cook Everything</i></b>, a cookbook that will inspire American home cooks not only today but for years to come."<br> -- John Willoughby and Chris Schlesinger, coauthors of <i>License to Grill</i> | *$15.16 |
 | How to Cook Fish
Brand: General Books LLC
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery (Meat); Cooking / General; Cooking / Specific Ingredients / Meat; House | *$22.78 |
 | How to Cook Like a Top Chef
Brand: Chronicle Books
The number one food show on cable TV presents the ultimate guide to becoming a Top Chef. This cookbook and culinary primer in one features recipes from all six seasons of the show and season one of <em>Top Chef: Masters</em>, along with insider techniques from everyone's favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, <em>How to Cook Like a Top Chef</em> teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive content including a foreword by <em>Top Chef: Masters</em> winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks this volume is as indispensable on the cook's countertop as it is essential reading for <em>Top Chef</em> fans. | *$15.49 |
 | How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart
Brand: Clarkson Potter
Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew. <br><br>Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.<br><br>Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.<br><br>Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.<br><br>There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book. <br> | *$10.63 |
 | How to Eat Away Arthritis: Gain Relief from the Pain and Discomfort of Arthritis Through Nature's Remedies
Brand: Prentice Hall Press
This revised and expanded edition of the perennially popular self-help book details how arthritis sufferers can improve their conditions with the foods they eat. Using the simple dietary procedures described in this book, readers can reverse some cases of osteoarthritis or rheumatoid arthritis without expensive drugs or equipment. | *$7.45 |
 | How to Eat: The Pleasures and Principles of Good Food
Brand: Wiley
"A chatty, sometimes cheeky,celebration of home-cooked meals."<br> â<i>USA Today</i> <p> Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it allâNigella's signature, all-purpose cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to foodâthe book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day. <p> "[Nigella] brings you into her life and tells you how she thinks about food, how meals come together in her head . . . and how she cooks for family and friends . . . A breakthrough . . . with hundreds of appealing and accessible recipes."<br> âAmanda Hesser, <i>The New York Times</i> <p> "Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."<br> â<i>Los Angeles Times</i> <p> "Nigella Lawson is, whisks down, Britain's funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why 'cooking is not just about joining the dots.'"<br> âRichard Story, <i>Vogue</i> magazine | *$10.74 |
 | How to Grill: The Complete Illustrated Book of Barbecue Techniques
Brand: Workman Press Part Number: 12014
Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible." <P>Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips. | *$9.45 |
 | How to Store Your Garden Produce: The Key to Self-Sufficiency
Brand: Green Books
<i>How to Store Your Garden Produce: The Key to Self-Sufficiency</i> has been completely revised and is the modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy-to-use reference section provides applicable storage and preservation techniques for the majority of plant produce grown commonly in home gardens. Why is storing your garden produce the key to self-sufficiency? Because with less than an acre of garden you can grow enough produce to feed a family of four for a year. But without proper storage, most of it will go to waste since much of the produce ripens simultaneously in the summer. Learn simple and enjoyable techniques for storing your produce and embrace the wonderful world of self-sufficiency. In the A-Z list of produce, each entry includes recommended varieties, suggested methods of storage, and a number of recipes. Everything from how to make your own cider and pickled gherkins to how to string onions and dry your own apple rings. You will know where your food has come from, you will save money, there will be no packaging, and you'll be eating tasty local food while feeling very good about it! | *$8.23 |
 | How to Taste: A Guide to Enjoying Wine
Brand: Simon & Schuster
<P> Hailed by Paul Levy in <I>The Wall Street Journal</I> as "our cleverest, most thoughtful wine writer," Jancis Robinson makes learning about wine almost as enjoyable as drinking it. With <I>How to Taste,</I> she's put together a unique wine-tasting course based on practical exercises that appeal to wine connoisseurs of all levels. <P> Robinson explains first how we taste wine and food, and then about the grapes and wines themselves. In separate sections on theory and practice, she offers basic technical information about wine appreciation, then shows us how to apply it in sipping exercises -- all of which are based on readily available and, in most cases, inexpensive bottles. And how better to learn about wine than by actually drinking it? <P> By the time you finish this book, you'll know how to recognize the most popular grape varieties from Chardonnay to Riesling, to Pinot Noir and Cabernet Sauvignon, and why you should choose a good sparkling wine over a cheap champagne. You will know how to judge sweetness, acidity, and fruitiness as well as the difference between the length and weight of a wine, and you will be able to distinguish wines from around the world. Robinson also arms you with practical advice about dealing with wine in the real world: choosing from a wine list; setting up and recording your own wine tastings; spitting out your sample mouthful correctly; and complementing food flavors with wine. <P> Innovative, informative, and above all fun, <I>How to Taste</I> is designed to be taken with you everywhere, from the armchair to the vineyard to the wine shop and back to the table. | *$3.99 |
 | Hugh Johnson's Pocket Wine Book 2011
Brand: Mitchell Beazley
<!--StartFragment--> Wine lovers everywhere-novices and experts alike-rely upon it. <i >Newsweek </i>magazine calls it "perhaps the only guide to wine that anyone really needs." The <i >San Francisco</i><i >Chronicle</i> declared it "truly charming." Now in its 34th year of publication, <i >Hugh Johnson's Pocket Wine Book</i> remains the singularly essential reference for anyone exploring the ever-wider world of wine.</br></br> This newest edition covers a staggering 6,000-plus wines from more than 50 countries. Its user-friendly format enables you to immediately identify and evaluate any wine you're considering buying. As always, the <i >Pocket Wine Book</i> is packed with invaluable features: up-to-date reports on recent vintages and newly available brands, countless wine recommendations, and tips on pairing foods with the right wines. </br></br> Whether you're purchasing a bottle at a shop, ordering wine in a restaurant, stocking a cellar, or investing in a vintage, the <i >Pocket Wine Book</i> is the one resource you cannot do without.</br></br><!--EndFragment--> | *$9.28 |
 | Hummingbird Bakery Cookbook
Brand: Ryland Peters & Small
Tarek Malouf opened the first Hummingbird Bakery in London's fashionable Notting Hill district in 2004. This cookbook allows you to step inside this unique bakery and bring its trademark butter cream swirls, sprinkles, and layer-cake slices into your own kitchen. The Hummingbird's Cupcakes fly off the shelves faster than any other cake. Who can resist an adorable Vanilla Cupcake topped with candy-colored butter cream frosting and scattered with sprinkles? Take Cakes to the next level with some mouthwatering recipes. Red Velvet and Carrot are both favorites at the Bakery, and the Hummingbird Cake is a sweet, sticky triumph of banana and pineapple. Open Pies, pies with tops on, delicate pies and no-holds-barred pies: There's no shortage of options. Try Lemon Meringue with its mountain of golden fluffy meringue atop a rich, tangy lemon cream. You'll find favorite Pecan Pie here too. When you need a sweet fix, Brownies & Bars hit the spot. Rocky Road and Muesli Bars are always popular and make welcome additions to a packed lunch. There can't be much that beats a homemade Blueberry Muffin with your first cup of coffee in the morning. Finally, there's something childishly satisfying about a big, chewy Cookie studded with chocolate chunks--there's something here for every king of cookie fiend. *Classic bakes are back in vogue and this book provides 50 simple recipes for everyone's favorites--from Vanilla Cupcakes to Key Lime Pie. *"If you haven't tasted a Hummingbird Bakery look-too-good-to-eat cupcake, you've definitely missed out." Marie Claire | *$14.33 |
 | Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet
Brand: St. Martin's Griffin
<div> <div>With more than 200 recipes and two-ingredient âcouplesâ to choose from, youâll never be hungry again! Get ready to chew on: <p style="MARGIN: 0in 0in 0pt; TEXT-INDENT: 0.25in"></p> <ul type="disc"> <li>Crazy Pineapple Salmon Teriyaki (347 calories)</li> <li>Mom-Style Creamy Chicken ân Veggies (307 calories)</li> <li>Queen-of-the-Castle Sliders (254 calories)</li> <li>Caramel Swirl Cream Puffs (121 calories)</li> <li>Corndog Millionaire Muffins (160 calories)</li> <li>Chili Cheese Dog Nachos (218 calories)</li> <li>Turkey & Veggie Meatloaf Minis (142 calories)</li> <li>Planet Hungrywood Sweet & Capân Crunchy Chicken (234 calories)</li> <li>Shrimp & Grits . . . for Hungry Chicks! (380 calories)</li> <li>Cannoli-Stuffed French Toast Nuggets (228 calories)</li> </ul> </div> </div> | *$10.00 |
 | Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave
Brand: St. Martin's Griffin
<DIV><DIV><DIV>Hungry Girl's FIRST-EVER recipe card set!!! </DIV><DIV>Now You Can Give In To Temptation... 50 Insanely Delicious Guilt-Free recipe swaps in a super-fun card deck!<BR><BR>Take a look at these crazy delicious treats:<BR>  *Red Velvet Insanity Cupcakes:<BR>           140 calories each!</DIV><DIV><BR>  *Woohoo Waffle Stack:<BR>           226 calories for the whole stack!</DIV><DIV><BR>  *Amazing Ate-Layer Dip:<BR>           105 Calories per serving!</DIV><DIV><BR>  *Planet Hungrywood Sweet & Capân Crunchy Chicken:<BR>           234 calories per serving</DIV><DIV><BR>Enjoy 50 Supreme Makeovers for 50 foods you crave! </DIV></DIV></DIV> | *$4.01 |
 | Hungry Girl Happy Hour: 75 Recipes for Amazingly Fantastic Guilt-Free Cocktails and Party Foods
Brand: St. Martin's Griffin | *$5.50 |
 | Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories
Brand: St. Martin's Griffin
<i>Hungry Girl</i> mania is sweeping the nation! <i>The New York Times</i> bestselling phenomenon delivers even more yum-tastic recipes in an easy-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories. Recipes include: <p>* H-O-T Hot Boneless Buffalo Wings <BR>* Sassy Southwestern Roll-Ups <BR>* Cheesy-Good Cornbread Muffins <BR>* Holy Moly Guacamole <BR>* HG s So Low Mein w/Chicken <BR>* Cheeseburger Lettuce Cups ;<BR>* Chocolate Chip Cookie Crisp Puddin Shake <BR>* Swirls Gone Wild Cheesecake Brownies <BR>* Personal Pretzel-Bottomed Ice Cream Pie, and many more.</p>Told with Lisa's signature wit and sassy style, these recipes are as fun to read as they are to make! <BR> | *$9.59 |
 | Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
Brand: St. Martin's Griffin
<P>Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries--and still fit into your pants? Is life not worth living without brownies and onion rings? Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories. Check it out!</P> <P>* Eggs Bene-Chick: 183 calories<BR>* Bring on the Breakfast Pizza: 127 calories<BR>* Ooey Gooey Chili Cheese Nachos: 216 calories<BR>* Big Bopper Burger Stopper: 202 calories<BR>* Dreamy Chocolate Peanut Butter Fudge: 65 calories<BR>* Lord of the Onion Rings: 153 calories<BR>* Rockin' Tuna Melt: 212 calories<BR>* 7-Layer Burrito Blitz: 277 calories<BR>* I Can't Believe It's Not Sweet Potato Pie: 113 calories<BR>* Cookie-rific Ice Cream Freeze: 160 calories<BR>* With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!</P> <P>And when you're not in your kitchen, check out HG's 10 mini survival guides, plus tips 'n tricks that'll help you make smarter food choices anywhere, anytime!</P> | *$7.67 |
 | Hungry Planet: What the World Eats
Brand: Ten Speed Press
On the banks of Mali âs Niger River, Soumana Natomo and his family gather for a communal dinner of millet porridge with tamarind juice. In the USA, the Ronayne-Caven family enjoys corndogs-on-a-stick with a tossed green salad. This age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform diets worldwide. In HUNGRY PLANET, the creative team behind the best-selling Material World, Women in the Material World, and MAN EATING BUGS presents a photographic study of families from around the world, revealing what people eat during the course of one week. Each family âs profile includes a detailed description of their weekly food purchases; photographs of the family at home, at market, and in their communities; and a portrait of the entire family surrounded by a week âs worth of groceries. To assemble this remarkable comparison, photojournalist ! Peter Menzel and writer Faith D âAluisio traveled to 24 countries and visited 30 families from Bhutan and Bosnia to Mexico and Mongolia. The resulting series of photographs and facts is a 30-course feast of visual and quantitative information. Featuring essays on the politics of food by Marion Nestle, Charles C. Mann, and Alfred W. Crosby, and photo-essays on international street food, meat markets, fast food, and cookery, this captivating chronicle offers a riveting look at what the world really eats. | *$33.26 |
 | I Am Grateful: Recipes and Lifestyle of Cafe Gratitude
Brand: North Atlantic Books
With locations in San Francisco, Berkeley, Marin, and Los Angeles, Café Gratitude has become well known for its inspiring environment and distinctive, flavorful organic foods. In <i>I Am Grateful,</i> cofounder Terces Engelhart presents her and her husband Matthewâs view of life and business philosophy. She also presents her story of personal healing, sharing highlights of her recovery from food addiction while explaining the benefits of a raw lifestyle. The bookâs gorgeous, full-color photographs accompany easy-to-follow recipes for the caféâs most popular items, making it easy for readers to prepare live foods at home. Recipes include café favorites such as the âI Am Lusciousâ raw chocolate smoothie, âI Am Bountifulâ bruschetta, âI Am Elatedâ spicy rolled enchiladas, and âI Am Amazingâ lemon meringue pie with macadamia nut crust. | *$12.70 |
 | I Can't Believe It's Food Storage
Brand: Brigham Distributing
Do you have a three-month supply of food for your family? Are you building up and using your long-term food storage? In I Can't Believe It's Food Storage , author Crystal Godfrey explains how to transition common food-storage items (such as powdered milk, whole wheat, and dried beans) into your own recipes. Godfrey also provides over 100 kitchen-tested recipes for you to try. In addition, you'll learn how to put together a personalized three-month supply and how to involve your entire family in planning and preparing meals. And as for that vitally important long-term food supply, you'll learn what to store, and you'll be using it every day to make meals your family will love. All you have to do is follow the easy step-by-step program outlined in the book. When you taste the wonderful meals you'll effortlessly create once you follow the program, you'll be saying, "I can't believe it's food storage!" | *$11.56 |
 | I Can't Believe It's Not Fattening!: Over 150 Ridiculously Easy Recipes for the Super Busy
Brand: Clarkson Potter
<b>From the <i>New York Times</i> Bestselling author of <i>The Biggest Loser</i> cookbooks: amazingly simple, super-speedy, and decadent recipes that taste sinful but are 100 percent guilt-free</b><br> <br>Devin Alexander lives by the motto that "twenty minutes in the kitchen can save you 3 hours on the treadmill!" The chef and author of <i>The Biggest Loser Cookbook </i> has maintained a weight loss of fifty-five pounds for almost twenty years by transforming the decadent dishes that we all crave into fantastic lo-cal indulgences. Now, she shows us how to make those mouthwatering favorites in mere minutes. Becauseâlet's face it, we want what we want and we want it NOW!<br> <br>With simple, super easy-to-follow recipes for delectable dishes such as Unbelievable Easy Chicken Parmesan, Carmelized Apple Buuter-Topped Pork Chops, Bacon Cheeseburger,  and even a Peppermint Brown "Pizza," you can now whip up fantastic, slimming meals in the time it would take to go through the drive-thru. | *$12.38 |
 | I Like You: Hospitality Under the Influence
Brand: Grand Central Publishing
The bestselling entertaining guide from America's most delightfully unconventional hostess is now available in paperback! </BR></BR><BR/> Are you lacking direction in how to whip up a swanky soiree for lumberjacks? A dinner party for white-collar workers? A festive gathering for the grieving? Don't despair. Take a cue from entertaining expert <ST1:PERSONNAME w:st="on">Amy</ST1:PERSONNAME> Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I LIKE YOU provides jackpot recipes and solid advice laced with <ST1:PERSONNAME w:st="on">Amy</ST1:PERSONNAME>'s blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-<ST1:PERSONNAME w:st="on">Amy</ST1:PERSONNAME> offers tips for guests, too! (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more! | *$6.40 |
 | I Love Macarons
Brand: Chronicle Books
Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they're traditionally served with tea or wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakers until now! In <em>I Love Macarons</em>, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection. | *$8.93 |
 | I'm Just Here for More Food: Food x Mixing + Heat = Baking
Brand: Stewart, Tabori & Chang
In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Brown is back and ready to revolutionize the world of baking-and more. Breads, cakes, cookies, pies, custards, ice creams: The popular host of <I>Good Eats</I> explores the science behind our favorite sweets-and savories-explaining it all in his own inimitable style.<BR><BR>The book opens with a complete encyclopedia of the core ingredients or "the molecular pantry"-what they are, what they do, and how they play together (or don't). The main part of the book is divided by mixing method: Biscuit, Creaming, Muffin, Straight Dough, Modified Dough, Eggfoam, Custards, and a section called As Well As . . . , which includes such specialized methods as crepes, popovers, mousse, and doughnuts. .<BR><BR>To underscore the importance-and ease-of mastering the mixing techniques, the book features a special design that adds a half-page flap to the opening page of each mixing section. Printed on the flap is the master mixing technique to serve as a ready reference for each recipe that follows in that section.<BR><BR>The more than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.<BR><BR>At 304 pages, the trivia-filled tome also contains all the fun components Brown fans have come to expect: fact-packed sidebars, intricate illustrations, glossaries, appendices, equipment lists-the works. It's everything readers have been waiting for . . . and more! AUTHOR BIO: Alton Brown is the writer, director, and host of the popular Food Network television program <I>Good Eats</I>. His first book, <I>I'm Just Here For the Food</I>, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. His second book, <I>Alton Brown's Gear For Your Kitchen</I>, was nominated for both a James Beard and an IACP cookbook award. | *$12.99 |
 | I'm Just Here for the Food: Version 2.0
Brand: Stewart, Tabori & Chang
Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, STC is pleased to announce "I'm Just Here for the Food: The Director's Cut". This special edition features 10 brand-new recipes, 20 pages of material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking. | *$17.35 |
 | Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs
Brand: Public Domain Books
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. | *$0.00 |
 | Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Origina
Brand: Perigee Trade
A lively, historically informed, and definitive guide to classic American cocktails. <P>Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. <P>Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. <P>This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it. | *$10.51 |
 | In Defense of Food: An Eater's Manifesto
Brand: Large Print Press
<B>The companion volume to <I>The New York Times</I> bestseller <I>The Omnivore's Dilemma</I><BR><BR> Michael Pollan's lastbook , <I>The Omnivore's Dilemma</I>, launched a national conversation about the American way of eating; now <I>In Defense of Food</I> shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: <I>Eat food. Not too much. Mostly plants</I>. Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating. | *$9.99 |
 | In the Green Kitchen: Techniques to Learn by Heart
Brand: Clarkson Potter
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege.  <i>In the Green Kitchen</i> presents her essential cooking techniques to be learned by heart plus more than 50 recipesâfor delicious fresh, local, and seasonal mealsâfrom Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.<br><b> </b><br><b>Contributors:< /b> Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells | *$16.30 |
 | In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules
Brand: Harper Paperbacks
<blockquote> <p> The untold story of the renegade burger chain that evokes a passionate following unlike any other </p> </blockquote> <p> In fast-food corporate America, In-N-Out Burger stands apart. Begun in a tiny shack in the shadow of World War II, this family-owned chain has steadfastly refused to franchise or be sold. Over time, In-N-Out Burger has become nothing less than a cultural institution that can lay claim to an insanely loyal following. </p> <p> Stacy Perman's <i>In-N-Out Burger</i> is the inside story behind a real American success storyânot only a tale of a unique and profitable business but also of a family's struggle to maintain a sustainable pop empire against the industry it helped pioneer. A keenly observed narrative that explores the transformation of a California fad into an enduring cult of popularity, it is also the story of the conflicted, secretive, and ultimately tragic Snyder family, who cooked a billion burgers and hooked a zillion fans. </p> | *$10.11 |
 | Independence Days: A Guide to Sustainable Food Storage & Preservation
Brand: New Society Publishers
<DIV><p>Hard times arenât just coming, they are here already. The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry. At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it to an essential element of getting by. But aside from the locavores and slow foodies, who really knows how to eat outside of the supermarket and out of season? And who knows how to eat a diet based on easily stored and home preserved foods?</p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><I>Independence Days</I> tackles both the nuts and bolts of food preservation, as well as the host of broader issues tied to the creation of local diets. It includes:</p> <ul> <li> How to buy in bulk and store food on the cheap</li> <li>Techniques, from canning to dehydrating</li> <li>Toolsâwhat you need and what you donât</li> </ul> <p class="MsoNormal" style="line-height: normal;">In addition, it focuses on how to live on a pantry diet year-round, how to preserve food on a community scale, and how to reduce reliance on industrial agriculture by creating vibrant local economies.</p> <p class="MsoNormal" style="line-height: normal;">Better food, plentiful food, at a lower cost and with less energy expended: <I>Independence Days</I> is for all who want to build a sustainable food system and keep eatingâeven in hard times.</p> <p class="MsoNormal" style="line-height: normal;">Sharon Astyk</B> is a former academic who farms in upstate New York with her family. She is the author of <I>Depletion and Abundance</I>, the co-author of <I>A Nation of Farmers</I>, and she blogs at www.sharonastyk.com.</p></DIV> | *$11.98 |
 | Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
Brand: Ten Speed Press
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend. | *$21.90 |
 | Introductory Foods (13th Edition)
Brand: Prentice Hall
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. | *$90.56 |
 | It's in the Bag a New Approach to Food Storage
Brand: Cedar Fort Inc
Bag meals Delicious entrées in 20 minutes or less Will save you time and money Will save you storage space Will provide you with the best way to baby step your way to building food storage How can bag meals do all that? Because with bag meals, you are storing what you eat and eating what you store! It s Sunday and you need ricotta for the lasagna. What are you going to do? Turn to page 186 and make some! You come home from your children s soccer game and everybody is starving. You make a chef salad and there s no salad dressing in the fridge. What are you going to do? Turn to page 233 and make some! A hard freeze in California has wiped out the nations lettuce crop. Lettuce is over $5.00 a head! What are you going to do? Learn how to sprout by turning to page 237. Food Storage It s in the Bag and other cool stuff your Mamma never taught you will provide you with simple easy to follow recipes and self reliance instruction skills that will assist you in obtaining greater peace of mind today and in the future! | *$9.38 |
 | Italy for the Gourmet Traveler, Revised
Brand: Kyle Books
In the most complete gastronomic guide to Italy ever published, Fred Plotkin takes you beyond the traditional tourist experience, revealing the true richness of this nation's extraordinary cuisine and the lifestyle that surrounds it. From country markets and wineries to city restaurants and cooking schools, you will discover Italian culinary treasures and pleasures that no other book offers. | *$23.80 |
 | Jacques Pepin More Fast Food My Way
Brand: Houghton Mifflin Harcourt
<DIV>From Âa great teacher and truly a master technicianâ (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant Âminuteâ recipes<br><br>Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it Âfabulous,â Âchic,â and Âelegant.â Now Americaâs first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.<br><br>ÂMinute recipesâ: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits<br><br>Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)<br><br>Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)<br><br>Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)<br><br>Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)</div> | *$10.95 |
 | Jacques Pepin's Complete Techniques
Brand: Black Dog & Leventhal Publishers
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. <P>From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. | *$30.79 |
 | Jam It, Pickle It, Cure It: And Other Cooking Projects
Brand: Ten Speed Press
Food and crafting enthusiasts look forward to the weekends to create, experiment, and stock the pantry with handcrafted edibles and gifts. For creative urban dwellers, the kitchen is a workshop space, and JAM IT, PICKLE IT, CURE IT is its how-to guide. This savvy collection of 75 recipes for creating homemade artisan foodstuffs features delicious projects easy enough to be completed in one to two days. Detailed instructions, prep-ahead tips, shopping lists, and optional extras outline the shortest route between crafty cooks and a pantry full of hand-labeled, better-than-store-bought creations. | *$15.21 |
 | Jamie's Dinners: The Essential Family Cookbook
Brand: Hyperion
Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family! estselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak. | *$14.99 |
 | Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Brand: Hyperion
Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen. <P>This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON! </p>⨠| *$15.45 |
 | Jamie's Italy
Brand: Hyperion
<B>Bestselling author Jamie Oliver finally devotes an entire book to America's favorite cuisine -- Italian!</B> <P>Italy and its wonderful flavors have always had a major influence on Jamie Oliverâs food and cooking. In <I>Jamieâs Italy</I>, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italyâs influence reaches us all. <P>Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking -- and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy. <P><I>Jamieâs Italy</I> is the result of that journey -- and itâs a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, <I>Jamieâs Italy</I> is a cookbook by the people for the people. From Sicily to Tuscany, itâs about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But itâs not only mouthwatering food that Jamie brings back home: itâs also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy youâre in. <P>Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which youâll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion -- youâll never want to leave <I>Jamieâs Italy</I>. | *$18.00 |
 | Jan Karon's Mitford Cookbook and Kitchen Reader: Recipes from Mitford Cooks, Favorite Tales from Mitford Books
Brand: Penguin (Non-Classics)
<B>"[Jan Karon's] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The read world should be as good as Mitford." <BR> -<I>Cleveland Plain Dealer</I> <BR><BR> Millions of readers have discovered the delights of a trip to Mitford, and they've all found themselves hankering for mouthwatering dishes like Father Tim's Rector's Meatloaf and Esther Bolick's outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan's personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, <I>Jan Karon's Mitford Cookbook & Kitchen Reader</I> is a veritable feast. | *$13.50 |
 | Japanese Cooking: A Simple Art
Brand: Kodansha International
When it was first published, <em>Japanese Cooking: A Simple Art</em> changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. <br> <br>Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is <em>sushi</em> as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote <em>Japanese Cooking: A Simple Art</em>, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.<br> The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by <em>Gourmet</em> Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. | *$26.63 |
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