 | Blender Baby Food: Over 125 Recipes for Healthy Homemade Meals
Brand: Robert Rose
Making nutritious, homemade baby food has never been so easy! <P>Baby food doesn't have to come in jars, and making your own at home is not difficult. Baby food is strained, puréed or mashed adult food - just a different version of the food you prepare for yourself. <P>Here are three good reasons to make baby food at home: 1. Knowing what's in it, therefore ensuring healthy and wholesome meals. 2. Tailoring the texture to your baby's preferences. 3. Shaping baby's tastes and helping him/her learn what fresh foods taste like. <P>Whether choosing to make all baby's food at home, or just some of it, the blender is a great way to offer new flavors in a baby-friendly texture. Once a child begins to eat table food, there is always an occasion for a fruit smoothie or a nutritious blended dip. <P>Here's a sampling of the deliciously easy recipes: - Six Months and Older: Peach and Pear Bananarama, Melon Madness, Zucchini and Nectarines, Roasted Vegetable Purée - Eight Months and Older: Vegetable Paella, Humus for Beginners, Chicken with Red Peppers and Corn, Beefy Broccoli - Nine Months and Older: Lemon Raspberry Yogurt, Over the Top Applesauce, Spinach and Tomatoes with Ricotta, Fisherman's Pie - Twelve Months and Older: Orange Banana Smoothie, Very Berry Pears, Broccoli and Cauliflower Melt, Veggie Cream Sauce <P>All the recipes in Blender Baby Food are accompanied by suggested age guidelines. Also included are lots of great tips for making baby food, storage and freezing guidelines as well as the appropriate way to thaw and reheat food. Plus, none of the recipes calls for any of the salt, sugar, starches or fillers found in many commercially prepared baby foods. Blender Baby Food helps parents give their baby the best nutritional advantage. | *$10.00 |
 | Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden
Brand: Running Press
A visually stunning guide to the emerging kitchen garden culture--combining home-grown ingredients with globally influenced tastes! <P> Like many of today's home gardeners, Jeanne Kelley's backyard kitchen garden is a means to indulge her desire for fresh, organic, and flavor-rich produce. Just minutes outside of downtown Los Angeles, this same backyard is also home to Kelley's pet goat and Ameraucana chickens, which provide her with a plentiful amount of milk and sky blue eggs that often feature in Kelley's internationally inspired dishes. Now she shares more than 150 of her recipes, all of which incorporate new and authentic ways to take advantage of local and seasonal foods and incorporate the multi-ethnic flavors into your everyday meals. <P> This remarkable cookbook presents a contemporary version of field-to-table cooking that hails from a region where home chefs prune their kitchen gardens in the shadow of metropolitan cities and year-round farmers' markets provide heirloom vegetables that inspire classic and enticing dishes. Capitalizing on her 20 years as a <I>Bon Appetit</I> contributor, Kelley's recipes are simple and spectacular. With strategies for both weeknight cooking and special occasions, <I>Blue Eggs and Yellow Tomatoes</I> is the essential manual for all who hunger to create quick and healthy meals with flair. In addition to the many mouthwatering recipes, Kelley provides readers with tips and menus for entertaining, plus a thorough kitchen garden primer that celebrates the simple joy of growing your own produce--including discussion on small container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients. | *$10.15 |
 | Blue Ginger: East Meets West Cooking with Ming Tsai
Brand: Clarkson Potter
John Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at Blue Ginger, Ming's celebrated restaurant in Wellesley, Massachusetts, and fans of his top-rated Food Network show, East Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare.<br>Â Â Â Â Â Â Â Â <br>The key, Ming explains, is retaining a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. His trademark Foie Gras and Morel Shu Mai, for example, elevates a traditional yet simple Asian preparation with a luxuriously sophisticated Western ingredient and transforms a humble dish into truly elegant fare. Prosciutto and Asian Pear Maki is a playful reinterpretation of a Japanese favorite, while Classic Roast Chicken with Sticky Rice Stuffing gives the holiday staple a savory new spin. The result is food that's inventive yet not trendy, complex in flavor but surprisingly easy to prepare.<br>Â Â Â Â Â Â Â Â <br>In chapters devoted to Soups; Dim Sum (irresistible starters and bite-sized party fare); Rice and Noodles; Seafood; Birds; Meat; Sides; Oils, Dips and Seasonings; and Desserts, Ming proves again and again how delicious the coming together of East and West can be: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream, and Wok-Flashed Salt and Pepper Shrimp are all quick and straightforward preparations that provide big flavors in every bite. And when it's time to pull out all the stops, a chapter dedicated to Over-the-Top recipes will guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Beverage suggestions accompany each recipe to complete the dining experience. <br>Â Â Â Â Â Â Â Â <br>Filled with Ming's tips for working with unfamiliar ingredients and preparations, Blue Ginger is an outstanding introduction to the pleasures of East-West cooking. | *$10.99 |
 | Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
Brand: HP Trade
<i>Blue Ribbon Preserves</i> features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions. | *$11.00 |
 | Bob Greene's Total Body Makeover: An Accelerated Program of Exercise and Nutrition for Maximum Results in Minimum Time
Brand: Simon & Schuster
From Bob Greene, bestselling author of <I>Get With the Program!,</I> comes a comprehensive, innovative twelve-week plan for transforming your body inside and out. With <I>Bob Greene's Total Body Makeover,</I> you'll achieve maximum results in a minimum amount of time!<P>Knowing that great health and fitness begin with the right state of mind, Greene addresses the important emotional issues behind poor exercise and eating patterns and provides the motivational tools needed to achieve your fitness goals, as well as develop practical and beneficial habits for lasting results. You'll be inspired and moved by reading the compelling true-life success stories of real people who have taken the challenge and who have changed their bodies -- and lives -- in ways they never dreamed possible! Whether you're struggling to lose that last ten pounds or searching for a radical weight-loss solution, the twelve-week makeover challenge is the answer to your fitness goals.<P>After committing to the program, you'll find illustrated step-by-step workout guides for all fitness levels, combining progressive cardiovascular and intensive strength training exercises designed to revitalize your metabolism and get noticeable results fast. Each of the accelerated workouts has been created to energize and invigorate your body and mind while you have fun and trim down in the process! In addition, Greene takes a fresh approach to the question of diets by providing key nutritional guidelines that work in conjunction with any healthy eating plan, and he explains many of the popular diets on the market today to help you choose the one that's right for you. <P>Finally, there is helpful advice on making the transition back to your everyday life: how to avoid regaining the weight you've lost, and how to maintain healthy exercise and eating habits for life. While many books leave you wondering what to do next, <I>Bob Greene's Total Body Makeover</I> offers enthusiastic and informative hands-on advice and tips beyond eating and exercise, and teaches you how to make your own happiness and well-being the foundation of an active and healthy life. | *$0.63 |
 | Bob's Red Mill Baking Book
Brand: Running Press
From Bobâs Red Mill, the nationâs leading miller of the most diverse selection of natural whole grain foods, comes this exciting collection of more than 500 wholesome baking recipes that reflect Bobâs Red Millâs dedication to healthful eating. This invaluable bakerâs resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, <I>Bobâs Red Mill Baking Book</I> allows bakers to take full advantage of the healthful benefits of whole grains. <P> Bobâs Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bobâs Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The companyâs more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bobâs Red Mill brand products may also be purchased by phone, mail order, or on the companyâs website. <P> | *$7.90 |
 | Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors
Brand: Hyperion
The Food Network favorite and bestselling author of Boy Meets Grill provides recipes inspired by the great flavors of America. Bursting with mouthwatering, full-color photographs and packed with 150 original and tantalizing recipes, Bobby Flay Cooks American reflects Americas passion for bold, exciting food, and Flays own preference for sophisticated dishes that dont take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for: Succulent Texas dry-rub barbecue, Little Havana-style Cuban sandwiches, Slow-roasted Pacific salmon, Reuben sandwich only an Irish boy from New York can make. In addition, he kick-starts old favorites like tomato soup, chicken pot pie, baked ham, and apple fritters. As elegant to look at as it is fun to cook with, Bobby Flay Cooks American will entice Bobbys multitude of fans, and is certain to bring him a host of new ones. | *$4.97 |
 | Bobby Flay's Bold American Food
Brand: Grand Central Publishing
A respected New York chef, noted for his new American cuisine blending spicy seasonings, grilled foods, and unique combinations, offers more than two hundred inventive and easy-to-follow recipes, accompanied by colorful photographs. National ad/promo. Tour. | *$10.55 |
 | Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!
Brand: Scribner Part Number: 5481
<P> <B>Sequel to the bestselling <I>Boy Meets Grill, Boy Gets Grill</I> marks Bobby Flay's return to the fire with his first grilling book in five years.</B> <P><BR> The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word <I>grill</I> was firmly hooked to his name. And then, the Food Network called. <P> Like his highly rated prime-time grilling show, <I>Boy Gets Grill</I> is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on. <P> The question isn't "Can I grill this?" but "Is there a reason not to grill this?" Usually the answer is "Go ahead and try it!" Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty. <P> The grill is no longer for weekends only. The recipes in <I>Boy Gets Grill</I> are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger. <P> <I>Boy Gets Grill</I> is also full of great ideas for entertaining and enjoying the company of family and friends. In the "Big Parties" section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill. <P> The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak. | *$13.92 |
 | Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes
Brand: Hyperion
The owner of two of New York Citys most popular restaurants and star of two Television Food Network cooking shows, Bobby Flay is definitely hot. Now he invites readers into his own backyard to show off his skill at the grill, and hell grill just about anything! Here are more than 125 recipes for mouth watering meat, poultry, and fish dishes, as well as soups and salads that can be prepared partially or completely on the grill. In addition, Flay offers up his own rendition of the perfect burger. Grilling has long been one of the great North American pastimes. Bobby Flay shows why its becoming a national obsession. | *$7.38 |
 | Bobby Flay's Burgers, Fries, and Shakes
Brand: Clarkson Potter | *$9.10 |
 | Bobby Flay's From My Kitchen to Your Table
Brand: Clarkson Potter
You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's <i>The Main Ingredient,</i> demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you.<P>"Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time. | *$17.00 |
 | Bobby Flay's Grill It!
Brand: Random House Part Number: 0307351425
Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book. <br><br>Whether youâve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with <b>Bobby Flayâs Grill It! </b>Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round. <br><br>Bobby knows how you shop and cook and knows you think âI want burgers tonightâânot âI want to do a main course on the grill.â As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.<br><br>A truly comprehensive grill guide, <b>Bobby Flayâs Grill It!</b> also includes:<br><br>Â Â Â Â * Bobbyâs take on charcoal versus gas grills (and how to pick one whatever your preference and budget)<br>Â Â Â Â * A list of indispensable grilling tools <br>Â Â Â Â * A guide to stocking the perfect grill pantry<br>Â Â Â Â * A resource guide for high-quality ingredients, supplies, and accessories<br><br>Simply put, <b>Bobby Flayâs Grill It! </b>is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right. | *$14.99 |
 | Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire
Brand: Scribner
Grilling is the most basic method of cooking there is. It dates back to the time of cavemen -- food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes.<P>Until now. <I>Bobby Flay's Grilling for Life</I> is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp.<P>For food that is good for you <I>and</I> full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side.<P>Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the <I>right</I> carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins.<P>To sharpen your skills by the fire, <I>Bobby Flay's Grilling for Life</I> includes the sections "Equipment" (a very short list); "Fahrenheit 101," a temperature chart that helps you navigate rare, medium, and well-done; "Meals in Minutes," offering suggestions for the time-challenged; and "Party Foods," great party menus for everything from a cocktail party to an Italian feast.<P> | *$10.36 |
 | Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Brand: Cookbook Part Number: RH35141
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobbyâs bold and vivacious take on this cuisine has made him a fixture on Americaâs culinary scene and turned Mesa Grill into a veritable institution. In <i>Bobby Flayâs Mesa Grill Cookbook</i>, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. <br><br>Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:<br><br><b>- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt<br>- Queso Fundido with Roasted Poblano Vinaigrette<br>- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema<br>- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa<br> - Seared Tuna Tostado with Black Bean Mango Salsa<br>- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce<br>- Spicy Coconut Tapioca with Mango and Blackberries<br></b><br>Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, <i>Bobby Flayâs Mesa Grill Cookbook</i> helps you re-create the fun and flavors of Mesa Grill in your own kitchen. | *$18.78 |
 | Bon Appetit Recipe Binder
Brand: Chronicle Books Part Number: 9780811868242v
Keep track of all of your favorite recipes with this innovative new recipe organizer. Featuring a handy easel format for easy countertop display 12 high-capacity pocket dividers recipe splashguards and a collection of best-loved recipes selected by the editors of Bon Appétit it's an indispensable addition to any home chef's bookshelf. | *$13.58 |
 | Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking
Brand: Ten Speed Press
Before she attended the prestigious French cooking school Ãcole de Cuisine La Varenne, Virginia Willis had been shelling butterbeans alongside her mother and grandmother in her Georgia family kitchen ever since she could stand on a stool. These divergent influences inform her passionate homage to the cooking of the South. From simple starters and slaws to generous entrées and desserts, Willis makes down-home cooking refined and haute cuisine friendly, with recipes like Vidalia Onion Soup with Bacon Flan, Pulled Pork Sandwiches with Mama's Barbecue Sauce, and Hot Vanilla Soufflés with Vanilla Ice Cream. Brimming with stories, tips, techniques, and gorgeous photographs, BON APPÃTIT, Y'ALL seamlessly blends Willis's Southern and French roots into a memorable and thoroughly modern cookbook. | *$18.50 |
 | Bon Appetit: My Life in France with Paul
Brand: Books on Tape
Julia Child singlehandedly created a new approach to American cuisine with her cookbook <i>Mastering the Art of French Cooking</i> and her television show <i>The French Chef</i>, but as she reveals in this bestselling memoir, she was not always a master chef. <br><br><br>Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Juliaâs unforgettable story â struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took them across the globe â unfolds with the spirit so key to her success as a chef and a writer, brilliantly capturing one of the most endearing American personalities of the last fifty years. | *$90.00 |
 | Bones: Recipes, History, and Lore
Brand: William Morrow Cookbooks
<p>Top food stylist and food writer <b>Jennifer McLagan</b> has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In <b>Bones</b>, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.</p> <p>Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.</p> <p>Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.</p> <p>In addition to the recipes, <b>Bones</b> includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.</p> | *$13.99 |
| | Bonnie's Household organizer: The essential guide for getting control of your home
Brand: St. Martin's Press
<DIV><DIV>"This book won't make you rich, and it won't make your work go away. What it will do, if you have a desire to improve your efficiency, is help you get organized so that you can get done what needs to be done and go on to other things. The most satisfying reward of getting control is that it builds self-esteem, which in turn cultivates energy, enthusiasm, and happiness. Nothing breeds success like success."--Bonnie McCullough<br><br>The essential guide for getting control of your home.<br>A time-management book for the whole family.<br><br>Newly revised and updated edition<br><br>* Training you kids to take care of the house<br>* Easy ways to create more storage space<br>* Time-saving secrets of a professional cleaner<br>* How to create a kitchen of convenience<br>* Conquering the dishes, mending, laundry<br><br><i>Bonnie's Household Organizer</i> is an essential handbook for anyone-- mothers, fathers, students, roommates, or working singles-- who wants to get organized at home. More than a collection of helpful hints or cleaning techniques, this remarkable book offers workable <i>systems</i> of organization. It begins by showing how to apply proven principles of time management to the home, moves through work habits, shelving suggestions, methods for training children to work, and ways to save money (especially on food), to the basic problem-solving process as it applies to home problems. Each chapter ends with practical suggestions for applying the ideas and techniques to your particular circumstances.<br><br>Whether you live in a twelve-room home or a studio apartment, have seven children, or a roommate who never cleans up, you'll find immediate help and direction in Bonnie's clear, practical, enthusiastic advice.<br></DIV> | *$14.76 |
 | Book of Soups: More than 100 Recipes for Perfect Soups
Brand: Lebhar-Friedman Books
For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks. | *$23.10 |
 | Book of Tofu
Brand: Ballantine Books
An Incredible Food From The East To Revolutionize Cooking In The West<P>Amazingly versatile, ideal for weight control, low in saturated fats and cholesterol free, tofu is widely available in America today. This beautifully illustrated book is a complete guide to tofu, its forms, its traditions, including:<P>250 Gourmet Recipes from East and West -- Soups, Salads, Dressings, Sauces, Main Dishes, Casseroles, Barbecued and Deep-Fried Specialties, and Desserts.<P>Easy-to-Follow Instructions for Making 7 Varieties of Tofu at Home.<P>A Clear, Scientific Guide to Nutritional Benefits.<P>A Definitive Guide to Soyfoods, Japanese Foods, and Sources in the United States.<P>The protein backbone of East Asian diets, tofu offers an ideal answer to the protein problem for millions of nutrition-conscious Americans. Natural and inexpensive, quick and easy to prepare, an inspiration to creative cookery, tofu is a miraculous addition to the American menu, a food of the future. | *$4.95 |
 | Born Round: The Secret History of a Full-Time Eater
Brand: Penguin Press HC, The | *$17.13 |
 | Botany, Ballet and Dinner from Scratch: A Memoir with Recipes
Brand: Heliotrope Books
Written with a profound respect for the earth, Leda Meredith reveals ways of remaining connected to nature, including the sources of her food, while living a busy city life. Nowadays, many urbanites aspire to the locavore lifestyle. Meredith actually demonstrates the joys and travails of living it -- like preserving food in jars that were stored for months beneath her bed, as she described in a New York Times Metro Section article in August 2008 -- or foraging for edible plants in New York City parks. <P>Meredith's journey goes beyond New York to include her own old-world family vignettes and recipes as well as glimpses into other cultures she has visited as a ballet dancer on tour, and as a botanist. Always personal, with dry wit that does not wax "preachy," she explores the ecological losses entailed by transporting food from long distances, as well as the surprisingly delicious power of local cuisine. Her conclusion: "Why eat local? Because saving the world tastes good." | *$10.69 |
 | Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
Brand: Bloomsbury USA
<DIV><DIV><DIV><B>âIf youâre a seafood lover, pick up this guide to which fish are the best for our bodies and which are best for the environment.ââ<I>San Francisco Chronicle <P></P></B></I>Just when opting for omega-3-rich seafood is being recognized as one of the healthiest dietary choices a person can make, the news seems to be full of stories about mercury-laden tuna, shrimp contaminated with antibiotics, and diminishing fish stocks. Is it still even good for us? <I>Bottomfeeder </I>is the story of a seafood loverâs round-the-world quest for a truly decent meal. A balanced and practical guide to eatingânewly updated for the paperback editionâit explains which fish are best for the environment, the seas, and our bodies.</DIV> | *$8.75 |
 | Bouchon
Brand: Artisan
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.<br> <br> So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now <em>Bouchon</em>, the cookbook, embodies this cuisine in all its sublime simplicity. <br> <br> But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balanceâwhether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.<br> <br> Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.<br> <br> But learning and refinement asideâoh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the potâall exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In <em>Bouchon</em>, you get to experience them in impeccably realized form.<br> <br> This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to <em>Bouchon. </em> | *$26.28 |
 | Bourbon at its Best: The Lore and Allure of America's Finest Spirits
Brand: Clerisy Press
<DIV><DIV>Whether they drink it straight, on the rocks, or in classic cocktails, Americans love their bourbon. <I>Bourbon at Its Best</I> is the most comprehensive guide to this drink available, with detailed descriptions of these elixirs, from the tried and true ways in which they are made to the amazing range of flavors they deliver. <I>Bourbon at Its Best</I> reveals the flavorful history of this red-white-and-blue spirit, from its rural origins as "corn likker" to its rough- and- tumble days as moonshine to its downright genteel status as a premium liquor. Readers will find out what makes bourbon different from other whiskeys of the world and how to truly savor all of its better qualities. They'll experience the magic of bourbon-making first-hand, traveling to classic distilleries in America's heartland. Perfect for both newcomers and connoisseurs, <I>Bourbon at Its Best</I> is an entertaining, informative tour of this intoxicating world.</DIV> | *$12.45 |
 | Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey
Brand: Made and Bottled in Kentucky
<i>Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey</i>, follows the trail of America whiskey-making from its 17th century origins right up to the present day. In it, readers will discover the history of the American whiskey industry, how American whiskey is made and marketed, the differences among various types of American whiskey (bourbon, rye, Tennessee) and how they compare to other world whiskies. <P>Readers also will meet the many fascinating characters who have made American whiskey what it is today, whether they be famous, infamous or largely unknown. <P>All major producers and brands are discussed. The book includes a complete tasting guide with 35 detailed product reviews. <P><i>Bourbon, Straight: The Uncut and Unfiltered Story of American Whiskey</i>, is for fans of American whiskey, but also for readers who just enjoy a good tale steeped in American culture and heritage. <P><i>Bourbon, Straight</i> is richly detailed, clear, authoritative, insightful, independent and fun to read. | *$22.49 |
 | Bowes & Church's Food Values of Portions Commonly Used
Brand: Lippincott Williams & Wilkins
This classic guide to nutrition has helped put the balance in balanced diets since 1937. Now completely updated for the Seventeenth Edition, this bestseller continues to fulfill its purpose, to supply authoritative data on the nutritional value of foods in a form for quick and easy reference. The book's main table reflects the current food supply -- listing more than 8,500 common foods -- and contains data on the nutritional content of foods, organized by food groups. Supplementary tables define the content of lesser known foods. Each food entry is thoroughly evaluated to include calorie content, weight, water, protein, fat, cholesterol, carbohydrate, dietary fiber and major vitamins and minerals. Brand names and the general foods that typify today's eating habits are covered; the latest information on fiber and monounsaturated fat content is addressed; and a bibliography of sources for current food composition data is provided. New in the Seventeenth Edition: a comprehensive listing of sugars has been added to the main table. | *$75.00 |
| | Boys & Girls Specialty Cookbook
Brand: Golden Books
Introduces basic cooking techniques and utensils and includes simple recipes for salads, breads, main dishes, desserts, and snacks. | *$1.00 |
 | Bradley Ogden's Breakfast, Lunch, and Dinner
Brand: Random House
Bradley Ogden is one of the young chefs who have changed the way America eats. His savory, classic fare with a sophisticated twist lends itself to home cooking, and in this, his first book, he shares an inspiring repertoire of more than 250 recipes for everyday meals and special feasts.<P>Here are hearty and healthy waffles, griddle-cakes, omelettes, muffins, breads, and biscuits to start a weekday right or to grace a leisurely Sunday brunch. (Don't miss Ogden's signature Rich Hot Chocolate with Bitter Chocolate Cream.)<P>For lunch and dinner, there are appetizers, entrees, and accompaniments to pair in the felicitous combinations that Ogden suggests -- or as you please. An invigorating Chilled Fresh Tomato Soup with Pepper Relish or a creamy but light Shellfish Chowder can launch an elegant menu or crown a simple one; likewise the array of salads, such as an unusual spicy Black Bean Salad or an elegant Seafood Salad with Blue Lake Beans and Sweet Corn, dressed with a delicate Saffron Vinaigrette. Appetizers, too, play a versatile role; tender Shrimp and Corn Fritters, for example, makes a succulent starter that doubles as a garnish for grilled fish.<P>With entrees, as elsewhere, the emphasis is on freshness above all, and the accents are at once traditional and inventive, international and down-home. There's the Mediterranean ease of Baked Red Snapper with Tomatoes, Peppers, and Onions; an earthy Roast Pork Shoulder with White Beans, Smoked Bacon, and Kale; and Ogden's version of Old-Fashioned Pot Roast with Herb Dumplings that goes his own mother's one better.<P>Desserts, of course, are an American forte, and Ogden has captured -- and reinterpreted for a grown-up palate -- the soul-satisfying goodness of the cobblers, crisps, puddings, and pies we loved as children.<P>Here is the best of contemporary American cooking, from the best of contemporary American cooks, in an original, inviting collection that's destined to become a culinary classic. | *$72.20 |
 | Brain Foods for Kids: Over 100 Recipes to Boost Your Child's Intelligence
Brand: Delta
After writing several award-winning health and nutrition titles that have had great success in the UK, Nicola Graimes makes her debut in the US market with the first book to focus on children and brain power and the foods that truly can improve intelligence and those that can hinder it. With her exciting positive twist on the link between the food that children eat and their mental development, Graimes offers parents new ways and reasons to give their children (from pregnancy through primary school) and the essential foods and nutrients they require. <br><br>BRAIN FOODS FOR KIDS includes:<br><br>-A clear and easy-to-follow introduction to the principles of good childhood nutrition and information on all the latest science on brain-boosting foods<br><br>-Practical, kid-tested advice on incorporating the essential foods into a child-friendly diet<br><br>-Special "brain-box" features to explain the health-giving, mind-boosting properties of each of the featured dishes<br><br>-Teaches how to recognize foods containing additives and pesticides, and how to choose healthy, nutritious ingredients<br><br>-Advice on using diet to control and avoid behavioral problems such as ADHD<br><br>Graimes divides the book into two sections. The first is full of advice, bursting with color photographs and helpful scientific facts as palatable for adult readers as the recipes are for their children. The second part covers more than 100 recipes for every meal of the day, parties, picnics, and plenty of delicious snacks. And the perforated at-a-glance weekly menu planner can be torn out for posting on the fridge. | *$9.96 |
 | Bread
Brand: DK ADULT
Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by a bread gallery with over 100 recipes, this is the perfect guide for both novice and experienced bakers. AUTHOR BIO: At the age of 13, Eric Treuille began the apprenticeship that led him to master the art of classic French cooking. Work as a chef has taken him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's <i>Hors d'Oeuvres, Pasta,</i> and <i>Ultimate Bread. </i> Ursula Ferrigno is a talented food writer, cook, and teacher specializing in Italian cuisine and breadmaking. She has made numerous TV appearances and has written several books. | *$7.59 |
 | Bread Alone: Bold Fresh Loaves from Your Own Hands
Brand: William Morrow Cookbooks
A comprehensive guide to creating-at home-the country-style breads that have consistently captured the imagination and the taste buds of the world.</p>In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations.</p>These are some, of the breads and techniques you will master:</p><li>In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference.</li><li>Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations.</li><li>Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night.</li><li>You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough-how it is made, how it is maintained, and how to get the best flavor from it leader demystifies it and makes it accessible to you.</li><li>Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served.</li><li>The mystery of <i>pain au levain</i>, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to<i>Pain au Levain</i> with Pecans d</li><li>Dried Cherries, the "Family of Traditional<I>Pain au Levain"</i>includes some of the best loaves baked around the world,</li><li>A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home.</li><li>The purpose of an organic certifier-find out how and why one farmer becomes dedicated to his role as land steward.</li><li>Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in 'A Family of Breads Inspired by Traditional French and Italian Breads."</li><li>Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf.</li>Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations).<I> Bread Alone</i> is the bible of bread books and a must have for bread lovers everywhere.</p>24 pages of full color, featuring bakers at work, the breads in the book, all the equipment you'll need, and the grains used</p> | *$14.39 |
 | Bread Baking: An Artisan's Perspective
Brand: Wiley
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads. | *$21.00 |
 | Bread Machine Magic, Revised Edition: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines
Brand: St. Martin's Griffin
First published by St. Martin's in 1992, this well-researched, top-selling bread machine cookbook set the standard in its field. The book is now revised and includes two-pound loaves, bringing it up to date for today's machines. Bread machine owners will be delighted to find over 130 delicious, original recipes such as: -San Francisco Sourdough French Bread -Farmhouse Pumpernickel -Zucchini-Carrot Bread -Russian Black Bread -Banana Oatmeal Bread -Coconut Pecan Rolls -Caramel Sticky Buns -Portuguese Sweet Bread -And many more. These wholesome, preservative-free recipes have been carefully tested, allowing bread machine bakers to enjoy fresh-baked breads at home, with all the variety and flavor they crave. | *$6.36 |
 | Bread: A Baker's Book of Techniques and Recipes
Brand: Wiley
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In <i>Bread: A Baker's Book of Techniques and Recipes</i>, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. <p> <i>Bread</i> contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here. <p> Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations. <p> Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again. | *$23.08 |
 | Breakfast (Williams-Sonoma Collection N.Y.)
Brand: Free Press
<P> Buttermilk waffles drizzled with melted butter and maple syrup, a warm omelet filled with melted cheese and seasonal vegetables, or a helping of perfectly crisp hash browns. These classic breakfast dishes are always delicious and provide plenty of energy for the day ahead. <P> <I>Williams-Sonoma Collection Breakfast</I> offers more than 40 recipes, ranging from old favorites to fresh new ideas. Whether you are looking for a dish to prepare in advance and eat on a busy weekday, such as almond-currant scones or homemade granola, or a special treat to enjoy on a more leisurely weekend morning, such as blueberry pancakes or a savory frittata, this book has recipes to suit all tastes. And for special brunch gatherings, an entire chapter of original recipes -- including sweet cherry and cheese blintzes as well as a hearty wild mushroom quiche -- will help you plan an irresistible menu to share with family and friends. <P> Vivid, full-color photos make it simple to choose which dishes to prepare, and photographic side notes give insight into the many ingredients and techniques used throughout the book, making <I>Breakfast</I> much more than just a fine collection of recipes. In addition, an informative basics section and glossary provide you with all you need to know to prepare the first -- and most important -- meal of the day. <P> Eating a satisfying, well-balanced breakfast is undoubtedly the best way to begin any morning. Classic dishes such as omelets, buttermilk waffles, or old-fashioned oatmeal not only are delicious, but also give us the energy we need to make the most of the day. <P> <I>Williams-Sonoma Collection Breakfast</I> offers more than 40 easy-to-follow recipes, including enduring favorites and inspiring new ideas. In these pages, you will find simple breakfasts ideal for busy weekday mornings as well as more elaborate dishes perfect for brunch entertaining. This beautifully photographed recipe collection is sure to become an essential addition to your kitchen bookshelf. | *$8.99 |
 | Breakfast Book
Brand: Knopf
Celebrates the simple pleasures of a good breakfast with 288 recipes for traditional favorites, devises new approaches to old breakfast dishes, and creates some 40 breakfast menus guaranteed to make the first meal of the day the best. | *$11.11 |
 | Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
Brand: Phaidon Press
La Vie En ROSE -- New cookbook takes recipes from one of Paris's most fashionable restaurants and places it in the eager hands of home cooks. <P> It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. But it shouldn't. With the triumphant success of Rose Bakery in Paris's 9th Arrondissement, Rose Carrarini quickly earned a reputation for creating simple, yet uncompromising foods that focus on the importance of using fresh, flavorful ingredients and a loving attention to detail. Like the Rose Bakery itself, Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals of Rose Bakery dissolves the distinctions between restaurant cooking and home cooking, and holds firm to the belief that flavor need not be complicated. <P> Carrarini has always believed that simplicity is the key ingredient to great food and a great life, and it was this philosophy that led her to open London's influential Villandry in 1988 and Rose Bakery, the Anglo-French restaurant in 2002. Tucked away on a side street near the Gare du Nord, Parisians line up daily to sample the lunchtime display of salads, tarts, cakes, and light fare at the charming bôite. At Rose Bakery, it is evident that Love of food has become a universal language. <P> It is this universal language that makes BREAKFAST, LUNCH, TEA pure delight with recipes from 100 of Rose Bakery's most popular dishes, from breakfast staples such as Crispy Granola to afternoon treats, including Sticky Toffee Pudding and Carrot Cake, as well as soups, risottos and other perfect dishes for a light lunch. <P> In BREAKFAST, LUNCH, TEA simplicity is indeed the golden rule, from the recipes and techniques to the structure of the cookbook itself. The book begins with a chapter on techniques and ingredients, with thoughts and advice on such matters as peeling, oven temperatures, and moisture, and descriptions and tips for such ingredients as olive oil, butter, vanilla, and marigold. Then Carrarini moves straight into Breakfast, providing dozens of simple and delicious recipes, including Fresh Mixed Fruit Salad, Lime Grapefruit and Ginger Juice, Honey Granola, Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones. Lunch begins with numerous soups, salads, pastries, and risottos, and then provides main courses that range from Asparagus and Almond Salad with Chicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas. <P> BREAKFAST, LUNCH, TEA saves the best for last. The Tea chapter features more than fifty of the tarts, cakes, cookies, tray bakes, and puddings that have made Rose Bakery world famous and locally adored, including Lemon Blueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, Hazelnut Brownies, Apple and Blackberry Crumble, and Apricot Sorbet, just to name a few. <P> More than 100 specially commissioned photographs from acclaimed photographer Toby Glanville make BREAKFAST, LUNCH, TEA a visually rich cookbook, allowing each recipe to seduce the senses from the very first read. These pictures are populated with the food, people, and shop atmosphere that make Rose Bakery so special. | *$18.78 |
 | Breakfasts & Brunches (Culinary Institute of America)
Brand: Lebhar-Friedman Books
This book is full of scrumptious recipes sure to please your entire family. Step-by-step instructions and helpful preparation tips from the classroom of the CIA, along with 100 full-color photographs. | *$21.94 |
| | Breaking Free from Compulsive Eating
Brand: MacMillan Publishing Company
The author speaks from experience about compulsive eating and describes how to put an end to the anguish of this eating disorder. A critically acclaimed Bobbs Merrill hardcover and Signet mass market book, now available in Plume trade paper. | *$59.98 |
 | Breaking the Vicious Cycle: Intestinal Health Through Diet
Brand: Kirkton Press | *$16.99 |
 | Brew Chem 101: The Basics of Homebrewing Chemistry
Brand: Storey Publishing, LLC
These simple explanations serve as a guide to the brewing process and demystify the biochemistry of beer, yeast and fermentation, mashing and sparging, and more. | *$8.04 |
 | Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them
Brand: Brewers Publications
Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers. | *$10.24 |
 | Brew Ware: How to Find, Adapt & Build Homebrewing Equipment
Brand: Storey Publishing, LLC
Using this handbook, homebrewers, tinkerers, and putterers can create their own microbrewery that is safe and makes brewing easier. | *$9.73 |
 | Brewing
Brand: Springer
<STRONG>Brewing</STRONG> is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. <STRONG>Brewing</STRONG> focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. <STRONG>Brewing, Second Edition,</STRONG> is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry. | *$45.42 |
 | Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew
Brand: Brewers Publications | *$11.87 |
 | Bride & Groom First and Forever Recipe Box
Brand: Chronicle Books Part Number: 9780811850957v
Love, cherish, and eat well together for the rest of your lives. The Bride & Groom First and Forever Recipe Box is a wedding keepsake the couple will treasure. Inside the vintage-style, collectible tin box are classic recipes adapted from Mary Corpening Barber and Sara Corpening Whiteford's best-seller, Bride & Groom First and Forever Cookbook. In addition to recipes such as Chicken Soup for Your Soul Mate and Better Than Grandma's Meatloaf, there are blank cards for the couple to add family favorites. The perfect shower gift! Includes: - 50 delicious recipes including appetizers, main dishes, and desserts - 50 blank cards for you to fill in family favorites and new treats - 7 tabs: appetizers, soups, salads, entrees, side dishes, breakfast, and sweets | *$6.78 |
 | Bringing Tuscany Home: Sensuous Style From the Heart of Italy
Brand: Broadway
<i>I always imagine each of the signoras who lived in this houseâwhere she shelled peas, rocked the grandchild, placed a vase of the pink roses. Now I would like to take one of these women back to my house in California to show her how </i>Bramasole<i> traveled to America and took root, how the doors there are open to the breeze from San Pablo bay and to the distant view of Mount Tamalpais, how the table has expanded and the garden has burgeonedâ¦<br></i><br><br>The âbard of Tuscanyâ (<i>New York Times</i>) now offers a lavishly illustrated book for everyone who dreams of integrating the Tuscan lifestyleâfrom home decoration and cooking, to eating and drinking, to gardening, socializing, and celebratingâinto their own lives. <br><br>When Frances Mayes fell in love with Tuscany and <i>Bramasole</i>, millions of readers basked in the experience through her three bestselling memoirs. Now Frances and her husband, <i>In Tuscany </i>coauthor Edward, share the essence of Tuscan life as they have lived it, with specific ideas and inspiration for readers stateside to bring the beauty and spirit of Tuscany into their own home decor, meals, gardens, entertaining and, most important, outlook on life. In her inimitable warm and evocative tone, Frances helps readers develop an eye for authentic Tuscan style, with advice on how to:<br><br>⢠Choose a Tuscan color palette for the home, from earthy apricot tones to invigorating shades of antique blue.<br><br>⢠Personalize a room with fanciful door frames, unique painted furniture, and fresco murals.<br><br>⢠Cultivate a Tuscan garden, adding fountains, vine-covered pergolas, and terra-cotta urns among the herbs and flowers <br><br>⢠Select the best Italian vino. (Frances describes lunches at regional vineyards and imparts tips for pairing food and wine.)<br><br>⢠Create an atmosphere of irresistible, anytime hospitalityâa <i>casa aperta</i> (open home).<br><br>⢠Make primo finds at local antiques markets. (And to help truly bring Tuscany home, shipping advice and market days for several Tuscan towns are included.)<br><br>⢠Set an imaginative Tuscan table using majolica and vintage linens.<br><br>⢠Enjoy the abundant flavors and easy simplicity of the Tuscan kitchen, with details on everything from olive oil and <i>vino santo </i>to <i>pici </i>and<i> gnocchi</i>, plus special homegrown menus and recipes.<br><br>⢠Make the most of a trip to Tuscany, visiting Francesâs favorite hill towns, restaurants, small museums, and other soothing places. <br><br><br>With more than 100 photos by acclaimed photographer Steven Rothfeld (including several of the Mayesâs California home and its Tuscan accents), twenty-five all-new recipes, and lists of resources for travelers and shoppers, <i>Bringing Tuscany Home</i> is a treasure trove of practical advice and memorable images. | *$10.82 |
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