| | people, nutrition and health stew made of 1000 cases: physical nourishing cooking techniques book [paperback]
Brand: Unknown | *$221.98 |
| | popular recipes: kimchi pickles [Paperback]
Brand: Unknown | *$242.20 |
| | Junior Worldmark Encyclopedia of Foods & Recipes of the World
Brand: UXL | *$292.00 |
| | Advances in Baking Technology
Brand: Vch Pub
This text reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. The consumer demand for increased calories, increased fibre leves, decreased fat and sodium content are the drivng force behind many of the developments described in this text. Among the topics discussed are basic ingredients, dietary fibres, fat replacers, plant innovations, microwave baking, extrousion, dough freezing and test methods. This volume is designed to assist in the search for new products and the more efficient manufacture of existing products as well as serving as a reference source for the food industry. | *$125.00 |
 | Velveteen & Mandala  [VELVETEEN & MANDALA] [Paperback]
Brand: Vertical | *$999.99 |
 | Choice Cookery
Brand: Vogt Press
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. | *$28.48 |
| | Hood And Matsko Family Heritage Cookbook: A Collection Of Family Recipes
Brand: Whispering Pines Pr Inc
We've included a seamless mix of beloved traditional recipes and updated classics, so you can keep up with family tradition, plus create some new ones wholly your own. You'll also find creative new serving ideas for an unforgettable holiday season. Every chapter is a treasure, beautifully organized and written, so you are always sure to find just what you are looking for. Furthermore, you'll find a host of tips that will transform all your festivities into life-affirming events. | *$24.95 |
| | 1000 Recipes Fall 04 Assort
Brand: Wiley | *$255.50 |
| | Betty Crocker Small Bites: 100 Recipes for the Way You Really Cook
Brand: Wiley | *$69.99 |
 | Chemistry and Technology of Soft Drinks and Fruit Juices
Brand: Wiley-Blackwell
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water.<br /><br /><br /><br />This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water.<br><br><br><br>This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry. | *$295.00 |
 | Confectionery and Chocolate Engineering: Principles and Applications
Brand: Wiley-Blackwell
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.<p>The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 yearsâ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.<p>The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.<p>The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 yearsâ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.<p>The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses. | *$259.95 |
 | Water-Soluble Polymer Applications in Foods
Brand: Wiley-Blackwell
Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview.<p>Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview.<p>Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation. | *$214.95 |
| | The Baby Cookbook: Tasty and Nutritious Meals for the Whole Family That Babies and Toddlers Will Also Love
Brand: William Morrow & Co
A revised guide for the nineties includes new information on vitamins, allergies, obesity, nursing, introducing solids, balancing meals, and more than two hundred healthy recipes, many of which can be shared by the whole family. | *$23.00 |
| | Rose's Christmas Cookies
Brand: William Morrow Cookbooks | *$89.99 |
 | Analytical Methods for Food Additives (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added. Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research. Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods. | *$221.36 |
 | Starch in food: Structure, function and applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
<div><p></p> <p style="margin-bottom:0in;margin-bottom:. 0001pt" class="MsoNormal">Starch is both a major component of plant foods and an important ingredient for the food industry. <I>Starch in food</I> reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical sources. The third part of the book looks at starch as an ingredient and how it is used in the food industry. Part four covers starch as a functional food, including the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion.</p></div> | *$285.97 |
 | Improving the Flavour of Cheese (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing Ltd
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part 1 discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part 2 reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part 3 addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. | *$221.00 |
 | Sausage Manufacture: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing Ltd
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU. Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance. The final chapter reviews new product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation. Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers. | *$263.99 |
 | Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition) (v. 1)
Brand: Woodhead Publishing Ltd
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part 1 reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part 2 considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. | *$363.98 |
| | Evaluation of Certain Food Additives and Contaminants: 44th Report (Technical Report Series)
Brand: World Health Organization | *$9.90 |
 | Forks Over Knives: The Plant-Based Way to Health
Brand: The Experiment
What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchersâand now, their life-changing research is making headlines in the hit documentary <em>Forks Over Knives</em>. <br /><br />Their answer? Eat a whole-foods, plant-based dietâit could save your life. It may overturn most of the diet advice youâve heardâbut the experts behind <em>Forks Over Knives</em> aren't afraid to make waves. In his book <em>Prevent and Reverse Heart Disease</em>, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. <br /><br />In <em>The China Study</em>, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the normâand plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. <p>Now, as <em>Forks Over Knives</em> is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:</p> <ul> <li>Insights from the luminaries behind the filmâDr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others</li> <li>Success stories from converts to plant-based eatingâlike SanâDera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!</li> <li>The many benefits of a whole-foods, plant-based dietâfor you, for animals and the environment, and for our future</li> <li>A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools</li> <li>125 recipes from 25 champions of plant-based diningâfrom Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crispâdelicious, healthy, and for every meal, every day.</li> </ul> | *$7.32 |
 | The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds
Brand: Grand Central Life & Style
Lose weight, lower cholesterol, significantly reduce the risk of disease, and become physically fit--in just 4 weeks. <br /><br />Professional athlete-turned-firefighter Rip Esselstyn is used to responding to emergencies. So, when he learned that some of his fellow Engine 2 firefighters in Austin, TX, were in dire physical condition-several had dangerously high cholesterol levels (the highest was 344!)-he sprang into action and created a life-saving plan for the firehouse. By following Rip's program, everyone lost weight (some more than 20 lbs.), lowered their cholesterol (Mr. 344's dropped to 196), and improved their overall health. Now, Rip outlines his proven plan in<em> this book.</em> With Rip as your expert coach and motivator, you'll transform your body and lifestyle in a month. His plant-powered eating plan is based on a diet of whole foods, including whole grains, fresh fruits, vegetables, legumes, nuts, and seeds. This invaluable guide features: **Dozens of easy, mouthwatering recipes-from pancakes to pizza, Tex-Mex favorites to knockout chocolate desserts-that will keep you looking forward to every bite **Pantry-stocking tips will take the panic out of inevitable cravings and on-the-fly meals **Guidelines on menu choices that will allow you to eat out, wherever and whenever you want **Rip's simple, firefighter-inspired exercise program that will boost your metabolism and melt your fat away.<br /><br />Medically approved, easy-to-follow, and amazingly effective<em>,</em> this diet is designed for anyone who wants to make heroic strides in his or her health, weight, and well-being-all without heroic effort.<br /><br />"I've known Rip for more than 20 years. In that time, he's been a great motivator for so many people. This terrific book will inspire all who read it to change their lives and optimize their health." <strong>-</strong>Lance Armstrong, cancer survivor, seven-time Tour de France champion <br /><br />"Want to be as strong as a Texas firefighter? Or as healthy as a professional triathlete? Then follow the wonderful advice of Rip Esselstyn, who is both. His book can save your life--whether you're a man or a woman. Highly recommended!" -Dean Ornish, M.D., Founder and President, Preventive Medicine Research Institute, Clinical Professor of Medicine, U of California SF, author, <em>Dr. Dean Ornish's Program for Reversing Heart Disease</em> | *$11.50 |
 | Deliciously G-Free: Food So Flavorful They'll Never Believe It's Gluten-Free
Brand: Ballantine Books
<b>From the author of <i>The G-Free Diet </i>and the co-host of ABCâs <i>The View </i>comes a vital book about scrumptiously satisfying gluten-free foodâwith easy-to-follow recipes, healthy tips, and full-color photographs throughout.<br></b><br>Growing up in a family where everyone came together at the dinner table, Elizabeth Hasselbeck savored the signature meatball, lasagna, and ziti dishes of her grandmother and great-grandmother, and the pierogies of her fatherâs heritage. But a decade ago, the Emmy Awardâwinning co-host of <i>The View, New York Times</i> bestselling author, and mother of three was diagnosed with celiac disease, and the family recipes she grew up suddenly became strictly off-limits. Or so she thought.<br> <br>Getting rid of gluten, however, doesnât have to mean giving up taste. <i>Deliciously G-Free</i> combines Hasselbeckâs knowledge for healthy living and passion for tasty food to bring you 100 delectable, easy-to-make, and family-friendly gluten-free recipes. By adding a variety of other ingredients to the fridge and pantry, sheâs perfected scrumptious zero-gluten versions of old standards and new creations that would make her relatives proud, including<br> <br>⢠<b>Breakfasts to Remember:</b> Egg Sandwiches, Coconut Raspberry Muffins, French Toast with Caramel Rum Banana, Biscuits, Frittata<br>⢠<b>All-Star Appetizers:</b> Pork Pot Stickers, Stuffed Mushrooms, Smoked Salmon on Corn Fritters, Crab Cakes with Homemade Tartar Sauce, and Hot Artichoke Dip<br>⢠<b>Mouth-Watering Main Meals: </b>Chicken Enchiladas, Quinoa Cornbread, Mac and Cheese, Lasagna, Pad Thai, Chimichurri Flank Steak, and Buttermilk Chicken<br>⢠<b>Deliciously Irresistible Desserts: </b>Chocolista Chocolate Cupcakes, Blueberry Raspberry Cobbler, Chocolate Chip Cookies, Tiramisu, Birthday Cakes, and Double Chocolate Brownies<br> <br>Loaded with gorgeous color photos,<i> Deliciously G-Free</i> also satisfies your taste buds with ideas for gourmet entertaining, kid-friendly concoctions, cool-weather comfort foods, and âGet Fitâ G-Free recipes. Plus, Hasselbeck opens up about her own gluten-free journeyâfrom getting diagnosed to getting her family on boardâand shares tips for how to stock your kitchen, prevent cross-contamination, and whip up G-Free flour mixes that literally take the cake.<br> <br>Looking great and feeling good from the inside-out is just one<i> Deliciously G-Free</i> meal away! | *$15.72 |
 | Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
Brand: Rodale Books
<DIV><DIV>A renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems.<BR></DIV><DIV>Every day, over 200 million Americans consume food products made of wheat. As a result, over 100<BR>million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls âwheat bellies.â According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: Itâs due to the whole grain wraps we eat for lunch.<BR></DIV><DIV>After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemicâ<BR>and its elimination is key to dramatic weight loss and optimal health. In <I>Wheat Belly</I>, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the<BR>American public as âwheatââand provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.<BR></DIV><DIV>Informed by cutting-edge science and nutrition, along with case studies from men and women who<BR>have experienced life-changing transformations in their health after waving goodbye to wheat, <I>Wheat<BR>Belly</I> is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.</DIV></DIV> | *$13.98 |
 | Below Stairs: The Classic Kitchen Maid's Memoir That Inspired "Upstairs, Downstairs" and "Downton Abbey"
Brand: St. Martin's Press
<DIV><DIV><P>Brilliantly evoking the long-vanished world of masters and servants portrayed in <I>Downton Abbey</I> and <I>Upstairs, Downstairs</I>, Margaret Powellâs classic memoir of her time in service, <I>Below Stairs,</I> is the remarkable true story of an indomitable woman who, though she served in the great houses of England, never stopped aiming high. Powell first arrived at the servants' entrance of one of those great houses in the 1920s. As a kitchen maid â the lowest of the low â she entered an entirely new world; one of stoves to be blacked, vegetables to be scrubbed, mistresses to be appeased, and bootlaces to be ironed. Work started at 5.30am and went on until after dark. It was a far cry from her childhood on the beaches of Hove, where money and food were scarce, but warmth and laughter never were. Yet from the gentleman with a penchant for stroking the housemaidsâ curlers, to raucous tea-dances with errand boys, to the heartbreaking story of Agnes the pregnant under-parlormaid, fired for being seduced by her mistressâs nephew, Margaretâs tales of her time in service are told with wit, warmth, and a sharp eye for the prejudices of her situation. Margaret Powell's true story of a life spent in service is a fascinating âdownstairsâ portrait of the glittering, long-gone worlds behind the closed doors of Downton Abbey and 165 Eaton Place.</P></DIV></DIV> | *$13.50 |
 | The Pioneer Woman Cooks: Food from My Frontier
Brand: William Morrow Cookbooks
<p> I'm Pioneer Woman. </p> <p> And I love to cook. </p> <p> Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and <i>nothing</i> tastes more delicious than food you cook yourself. </p> <p> <i>The Pioneer Woman Cooks: Food from My Frontier</i> is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way. </p> <p> In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.) </p> <p> I hope you enjoy, devour, and love this book. </p> <p> I sure did love making it for you. </p> | *$17.53 |
 | Cupcakes, Cookies & Pie, Oh, My!
Brand: Houghton Mifflin
<DIV>Two million copies later, the <I>New York Times </I>best-selling authors of <I>Hello, Cupcake!</I> and <I>Whatâs New, Cupcake?</I> are back, applying their oversized imaginations not just to cupcakes but to cookies, pies, cakes, and other treats.<br><BR>Hello, Cupcake! inspired millions to become cupcake artists and launched an international sensation. Now the talented pair who started it all returns, with projects that are more hilarious, more spectacular, more awe-inspiringâand simpler than ever.<br><BR>But they donât stop at cupcakes. No sweet treat is safe from their ingenuity: refrigerator cookies, pound cakes, pie dough, cheesecakes, bar cookies, and Jell-O are all transformed into amazing and playful desserts. Thereâs something for everybody in this book, and every single item you need can be found in the neighborhood supermarket or convenience store.<br><BR>Playing with your food has never been so excitingâor so easy.<br><BR>Karen Tack and Alan Richardson have appeared on TV with Martha Stewart, Rachael Ray, and Paula Deen and have been featured many times on NBCâs Today as well as in Americaâs top magazines.<BR></DIV> | *$10.67 |
 | The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
Brand: William Morrow Cookbooks
<p> My name is Ree. Some folks know me as "The Pioneer Woman." </p> <p> After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged. </p> <p> <i>The Pioneer Woman Cooks</i> is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wifeâincluding Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rollsânot to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÃme BrÃlÃe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along. </p> <p> You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys. </p> <p> I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life. </p> | *$14.95 |
 | Well Fed: Paleo Recipes for People Who Love to Eat
Brand: Smudge Publishing, LLC
Preparing quality food is among the most caring things we can do for ourselves and the people we love. Thatâs why <em>Well Fed: Paleo Recipes For People Who Love To Eat</em> is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving mouth. If you count meals and snacks, we feed ourselves about 28 times each week. All of the <em>Well Fed</em> recipes â made with zero grains, legumes, soy, sugar, dairy, or alcohol â were created so you can enjoy your food every time. Calorie-dense ingredients like dried fruit and nuts show up as flavoring, instead of primary ingredients, and thereâs a balance of Omega-6 and Omega-3 fats, so you donât have to worry about that stuff â you can just eat. The two essential tricks for happy, healthy eating are being prepared and avoiding boredom. <em>Well Fed</em> explains how to enjoy a âcookupâ once a week so that you have ready-to-go food for snacks and meals every day. It will also show you how to how to mix and match basic ingredients with spices and seasonings that take your taste buds on a world tour. The recipes are as simple as possible, without compromising taste, and they've been tested the recipes extensively to minimize work and maximize flavor. Where it makes sense, directions explain how you can cut corners on technique and when you'll have the best results if you follow the instructions to the letter. Some of the dishes are "project recipes," so prep and cooking times are included to indicate which are quick enough for weeknights and which are perfect for lazy Sunday afternoons. With 115+ original recipes and variations, this book will help you see that paleo eating â too often defined by what you give up â is really about what you'll gain: health, vitality, a light heart, and memorable meals to be shared with the people we love. | *$29.95 |
 | Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen
Brand: Victory Belt Publishing
<DIV>What if you could cook fantastic meals similar to the heartwarming comfort dishes your grandma used to makeâ¦and have them be good for you? In <i>Paleo Comfort Foods</i>, Charles and Julie Mayfield provide you with an arsenal of recipes that are healthy crowd-pleasers, sure to appeal to those following a paleo, primal, gluten-free, or "real-food" way of lifeâas well as those who have not yet started down such a path.<br><br>Implementing paleo guidelines and principles in this book (no grains, no gluten, no legumes, no dairy), the Mayfields give you 100+ recipes and full color photos with entertaining stories throughout. The recipes in <i>Paleo Comfort Foods</i> can help individuals and families alike lose weight, eat healthy and achieve optimum fitness, making this way of eating sustainable, tasty and fun.</div> | *$16.04 |
 | Slow Cooker Revolution
Brand: Boston Common Press
Who doesn't like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? Too bad most slow cooker recipes deliver mediocre results you'd rather forget than fix again. A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker. <br><br>Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out. <br><br>The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America's Test Kitchen can! | *$15.40 |
 | New Atkins for a New You: The Ultimate Diet for Shedding Weight and Feeling Great.
Brand: Touchstone
<p style="text-align: left;">Think you know the Atkins Diet? Think Again. The New Atkins is...<strong><br /> </strong></p> <p style="text-align: left;">Powerful:<br /> Learn how to eat the wholesome foods that will turn your body into an amazing fat-burning machine.</p> <p style="text-align: left;">Easy:<br /> The updated and simplified program was created with you and your goals in mind.</p> <p style="text-align: left;">Healthy:<br /> Atkins is about eating delicious and healthy food -- a variety of protein, leafy greens and other vegetables, nuts, fruits, and whole grains.</p> <p style="text-align: left;">Flexible:<br /> Perfect for busy lifestyles: you can stick with Atkins at work, at home, on vacation, when you're eating out -- wherever you are.</p> <p style="text-align: left;">Backed by Science:<br /> More than 50 studies support the low-carb science behind Atkins.</p> <p style="text-align: left;">But Atkins is more than just a diet. This healthy lifestyle focuses on maintenance from Day 1, ensuring that you'll not only take the weight off -- you'll keep it off for good. Featuring inspiring success stories, all-new recipes, and 24 weeks' worth of meal plans, <em>The New Atkins for a New You</em> offers the proven low-carb plan that has worked for millions, now totally updated and even easier than ever.</p> | *$4.26 |
 | Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Brand: Spring Arbor/Ingram Part Number: 9780967089737
<span> <p><span>This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.</span></p> <p><span>Nourishing Traditions will tell you:</span></p> <ol style="margin-top:0;margin-bottom:0;"> <li value="1"><span>Why your body needs old fashioned animal fats </span></li> </ol> <ol style="margin-top:0;margin-bottom:0;"> <li value="2"><span>Why butter is a health food </span></li> </ol> <ol style="margin-top:0;margin-bottom:0;"> <li value="3"><span>How high-cholesterol diets promote good health </span></li> </ol> <ol style="margin-top:0;margin-bottom:0;"> <li value="4"><span>How saturated fats protect the heart </span></li> </ol> <ol style="margin-top:0;margin-bottom:0;"> <li value="5"><span>How rich sauces help you digest and assimilate your food </span></li> </ol> <ol style="margin-top:0;margin-bottom:0;"> <li value="6"><span>Why grains and legumes need special preparation to provide optimum benefits </span></li> </ol> <ol style="margin-top:0;margin-bottom:0;"> <li value="7"><span>About enzyme-enhanced food and beverages that can provide increased energy and vitality </span></li> </ol> <ol style="margin-top:0;margin-bottom:0;"> <li value="8"><span>Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies </span></li> </ol> <p><span>Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.</span></p> </span> | *$16.04 |
 | Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Brand: Thomas Dunne Books
<DIV><DIV><P>Thereâs nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and <I>Artisan Bread in Five Minutes a Day</I> will show you how.</P><P>Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.</P><P>With nearly 100 recipes to put this ingenious technique to use, <I>Artisan Bread in Five Minutes a Day</I> will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.</P></DIV></DIV> | *$13.97 |
 | Plenty: Vibrant Recipes from London's Ottolenghi
Brand: Chronicle Books
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. <em>Plenty</em> is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. <br /><br />Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike! | *$23.10 |
 | Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
Brand: Houghton Mifflin Harcourt
<DIV>For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.<br><BR>In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.<br><BR>Now, in a book that celebrates his life in food, the worldâs most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Méméâs Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.<br><BR><I>Essential P</I>é<I>pin</I> spans the many styles of Jacquesâs cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.<br><BR>In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the <I>essential</I> Pépin.</div> <div> </DIV> <div> </DIV> <div><BR> </DIV> | *$20.65 |
 | Weight Watchers One Pot Cookbook
Brand: Wiley
<b>One pot and you're doneâdelicious recipes using everyday kitchen equipment</b><p>With every day so busy, wouldn't you just love to throw everything in one pot and have dinner ready? With <i>Weight Watchers® One Pot Cookbook,</i> you'll find 300 super-tasty and healthy one-dish recipes that the whole family will love. These no-fuss recipes are more than just easyâthey are healthy and nutritious, as they come from the culinary experts at Weight Watchers.</p><p>You'll find over 300 delicious and comforting one-pot recipes that include casseroles, pastas, soups and stews, light stir-fries, and dessertsâall accompanied by 100 beautiful, 4-color photographs. Organized by type of cooking vesselâeverything from casserole dishes, skillets, woks, saucepans, slow cookers, pressure cookers, even specialty equipment such as fondue potsâthis book lets you make the most of your kitchen tools while cooking delicious meals for the whole family.</p><p>Also included in this ultimate cookbook:</p><ul><li>All recipes include nutrition information and Weight Watchers <b><i>PointsPlus</i></b> values</li><li>Extra Healthy Tips provide easy suggestions for additions to the recipes</li><li>Tons of introductory information on each type of potâfrom skillets to slow cookersâis also included</li></ul><p>For great-tasting, nutritious meals that are easy to prepare and quick to clean up, turn to <i>Weight Watchers One Pot Cookbook.</i></p> | *$16.20 |
 | The Omnivore's Dilemma: A Natural History of Four Meals
Brand: Penguin
A national bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain us--whether industrial or organic, alternative or processed--he develops a portrait of the American way of eating. <br /><br />The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet. | *$8.00 |
 | Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series)
Brand: Primal Nutrition, Inc.
Low carb styles of eating--whether touted as Primal, paleo, Atkins or the evolutionary diet--have proven to be the most effective for health and weight management. Unfortunately, many adherents find that regularly preparing healthy, natural meals the traditional ways can often take more time than they would like to spend. <br /><br />Following the immensely successful <em>Primal Blueprint</em> and <em>Primal Blueprint Cookbook</em>, <em>Primal Blueprint Quick and Easy Meals</em> offers healthy, low-carb Primal-approved recipes that can all be completed in under half an hour and, in many cases, in just a few minutes. Sisson and Meier show you how to delight your family or guests every time with quick, delicious meals using local produce, CSA meats, healthy fats (yes, and real butter) and common herbs and spices. <br /><br />Now there are no more excuses for you to get into the Primal lifestyle, start losing weight, staying healthy and having more energy while enjoying nature's most satisfying foods. | *$17.59 |
 | The Juicing Bible
Brand: Pat Crocker Part Number: 0-7788-0181-0
<p><b><i>A reissue of the bestseller that features 16 new, additional photographs. </i></b> </p><p> The first edition of <b><i>The Juicing Bible</i></b> won the 2000 International Cookbook Revue Award and has over 300,00 copies in print. It continues to be one of the bestselling juicing books in the marketplace. In response to consumer demand, we've decided to reissue this successful seller with an additional 16 color photographs, which takes the total photo count up to 32. All the outstanding elements in this essential guide for anyone who wants to explore the wide-ranging nutritional and health benefits of juicing are still here: </p><ul> <li>An astonishing 350 recipes -- delicious fruit and vegetable juices, tonics, cleansers, digestives, teas, roughies, smoothies, milk and coffee substitutes and frozen treats. <li>Information on the seven body systems, including their importance to good health along with diet and lifestyle changes that will keep each system working as well as it can. <li>Details on 80 common health concerns, with recommendations on how to use natural foods to combat each condition. <li>128 illustrations of fruits, vegetables and herbs, plus information on their uses and healing properties, and advice on purchasing and storage. </li> </ul><p></p> (20110424) | *$14.02 |
 | Veganomicon: The Ultimate Vegan Cookbook
Brand: Da Capo Lifelong Books
Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in <i>Veganomicon</i> have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the <i>Veganomicon</i> includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include:<br><br> ⢠Autumn Latkes<br> ⢠Samosa Stuffed Baked Potatoes<br> ⢠Grilled Yuca Tortillas<br> ⢠Baby Bok Choy with Crispy Shallots<br> ⢠Chile-Cornmeal Crusted Tofu Poâ Boy<br> ⢠Roasted Eggplant and Spinach Muffuletta<br> ⢠Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette<br> ⢠Acorn Squash, Pear and Adzuki Soup<br> ⢠Tomato Rice Soup with Roasted Garlic and Navy Beans<br> ⢠Asparagus and Lemongrass Risotto<br> ⢠Almost All-American Seitan Pot Pie<br> ⢠Hot Sauce-Glazed Tempeh<br> ⢠Black Eyed Pea Collard Rolls<br> ⢠Chocolate Hazelnut Biscotti<br> ⢠Pumpkin Crumb Cake with Pecan Streusel | *$17.01 |
 | The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
Brand: Cook's Illustrated
Cook's Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus--developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2,000 of Cook's Illustrated's landmark recipes have been carefully compiled into a wide-ranging compendium that shows you how to make your favorite dishes better. A must-have collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime--and guarantees impeccable results. | *$25.25 |
 | The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Brand: Little, Brown and Company
<div>Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. <br /><br />Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, <em>The Flavor Bible</em> is an essential reference for every kitchen.<br /><br />Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship</div> | *$17.70 |
 | Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets
Brand: Free Press
CALL IT THE BUDDY SYSTEM, because <I>Baking with the Cake Boss </I>is an education in the art of baking and decorating, from kneading to rolling, fondant to flowers, taught by Buddy Valastro himself, the star of TLCâs smash hit <I>Cake Boss</I>. With more than 100 of his most sought-after recipes, including birthday and holiday cakes and other special theme designs, this book is a master course that culminates in the showstopping cakes for which Carloâs Bake Shop is famous. Following the arc of Buddyâs career from apprentice to master baker, <I>Baking with the Cake Boss </I>offers readers the same on-the-job education earned by everyone who comes to work at Carloâs Bake Shop, with some of Buddyâs and the familyâs memories shared along the way. It builds organically from simple cookies and pastries to pies, flower-adorned cupcakes, and basic fondant cakes, to breathtaking cakes for every holiday and special occasion. And, as you progress from basics to bedazzlementsâlike the safari cake complete with chocolate animals and a waterfallâBuddy shares his inspiring enthusiasm and stories from the shop in his inimitable voice. He also provides the tools for creating your own personal trademark cakes, with a chart that lets you mix and match cake, frosting, and liqueur syrup for cakes the way <I>you </I>like them. And there are plenty of photos that illustrate artistic flourishes and decorations you can use to adorn your individual creations. With 650 gorgeous, step-by-step instructional photos that let you follow Buddy as if you were next to him in the bakery, <I>Baking with the Cake Boss </I>is an incomparable dessert education that will become an essential reference for aspiring and skilled bakers alike.Bursting with delicious, tried-and-true recipes, how-to boxes and sidebars, and numerous tricks of the trade, <I>Baking with the Cake Boss </I>is a rare treatâa fun, accessible guide to baking, all in a gloriously designed, fully illustrated package worthy of the Cake Bossâs artistic vision. | *$14.48 |
 | Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
Brand: Ecco
<p>A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisineânow with all-new, never-before-published material.</p> | *$7.50 |
 | Make it Paleo: Over 200 Grain Free Recipes For Any Occasion
Brand: Victory Belt Publishing
<DIV>Transitioning from conventional foods to a grain-free Paleo lifestyle can be a daunting proposition to most people. Hayley Mason and Bill Staley, authors of <i>The Food Lovers Primal Palate,</i> show you how easy it is to take any dish and <i>Make it Paleo!</i> Adapted from Chinese, French, Mexican and classic American meals, the over 200 mouthwatering recipes are each accompanied by vibrant photos and thoughtful notes to ensure you recreate each dish with ease.<BR><BR>Beyond its wealth of recipes, <i>Make it Paleo</i> describes fundamental cooking techniques, includes tips for selecting the best ingredients, and chronicles a variety of menus for holidays and special occasions. Hayley and Bill demonstrate how to make cooking gourmet Paleo meals a carefree affair for everyone, from a kitchen rookie to a seasoned chef. <i>Make it Paleo</i> is filled with meals that all lovers of great food will enjoy, whether they follow a grain-free lifestyle or not.</div> | *$20.78 |
 | Mastering the art of French Cooking 50th Anniversary
Brand: Alfred A. Knopf
This is the classic cookbook, in its entiretyâall 524 recipes. <br /><br />âAnyone can cook in the French manner anywhere,â wrote Mesdames Beck, Bertholle, and Child, âwith the right instruction.â And here is the book that, for more than forty years, has been teaching Americans how. <br /><br /><em>Mastering the Art of French Cooking</em> is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: <br /><br />⢠it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; <br />⢠it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborationsâbound to increase anyoneâs culinary repertoire; <br />⢠it adapts classical techniques, wherever possible, to modern American conveniences; <br />⢠it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; <br />⢠it offers suggestions for just the right accompaniment to each dish, including proper wines. <br /><br />Since there has never been a book as instructive and as workable as <em>Mastering the Art of French Cooking</em>, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit! <em><br /></em> | *$18.00 |
 | How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
Brand: Mark Bittman
Mark Bittman's award-winning <em>How to Cook Everything</em> 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 <em>How to Cook Everything</em> down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"<br /> âAl Roker</p> <p>"This new generation of <em>How to Cook Everything</em> 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 /> âMario Batali</p> <p>"Mark Bittman has done the impossible, improving upon his now-classic <em>How to Cook Everything</em>. If you need know-how, here's where to find it."<br /> âBobby Flay</p> <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 /> âJean-Georges Vongerichten</p> <p>"Throw away all your old recipes and buy <em>How to Cook Everything</em>. Mark Bittman's recipes are foolproof, easy, and more modern than any others."<br /> âIsaac Mizrahi</p> <p>"Generous, thorough, reliable, and necessary, <em>How to Cook Everything</em> is an indispensable reference for both experienced and beginner cooks."<br /> âMollie Katzen, author of the <em>Moosewood Cookbook</em></p> <p>"I learned how to cook from <em>How to Cook Everything</em> 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 /> âLisa Loeb, singer/songwriter <br /></p> | *$16.71 |
 | The Sparkpeople Cookbook: Love Your Food, Lose the Weight
Brand: Hay House
<div><DIV>    From the team that brought you SparkPeople.com, Americaâs #1 weight-loss and fitness site, and the <I>New York Times</I> bestseller <I>The Spark, </I>comes <I>The SparkPeople Cookbook.</I> This practical yet inspirational guide, which is based on the same easy, real-world principles as the SparkPeople program, takes the guesswork out of making delicious, healthy meals and losing weightâonce and for all.</div><div>    Award-winning chef <B>Meg Galvin</B> and SparkRecipes editor <B>Stepfanie Romine</B> have paired up to create this collection of more than 160 satisfying, sustaining, and stress-free recipes that streamline your healthy-eating efforts. With a focus on real food, generous portions, and great flavor, these recipes are not part of a fad diet. They arenât about spending money on obscure ingredients, eliminating key components of a balanced diet, or slaving away for hours at the stove. They are about making smart choices and eating food you love to eat.</div><div>    But this is more than just a collection of recipesâitâs an education. The SparkPeople philosophy has always been about encouraging people to achieve personal goals with the help and support of others. And this cookbook works in the just the same way. Along with the recipes, youâll find step-by-step how-tos about the healthiest, most taste-enhancing cooking techniques; lists of kitchen essentials; and simple ingredient swaps that maximize flavor, while cutting fat and calories, plus youâll read motivational SparkPeople success stories from real members who have used these recipes as part of their life-changing transformations.</div><div>    In addition, youâll find:</div><div>·        Quick and tasty âMake It a Mealâ suggestions to turn every main dish into a well-balanced meal.</div><div>·        Results from the SparkPeople âDitch the Dietâ Taste Test, which proves that you donât have to eat boring and tasteless food to lose weight.</div><div>·        150 meal ideas and recipes that take 30 minutes or less to prepareâplus dozens of other, more elaborate meals for days when you have more time to cook.</div><div>·        Two weeks of meal plansâwith breakfast, lunch, dinner, and two snacksâall within 1,400â1,600 calories per day.</div><div>    So whether youâre a novice taking the first steps to improve your health or a seasoned cook just looking for new, healthy recipes to add to your repertoire, this cookbook is for you. Learn to love your food, lose the weight, and ditch the diet forever!</div></div> | *$16.84 |
 | Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Brand: Chelsea Green Publishing
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavours of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. | *$14.26 |
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